Saints Preserve Us

I already have a name for my semi-imaginary jam company. It's called "Wildlife Preserves." I even print it on my little labels; it's sort of like vanity publishing, only with food. But wouldn't "Saints Preserve Us" be a choice name for some church's fund raising jam sale? I hereby donate it. Hey now, stop that. (I can hear you groaning.)

This is all in aid of announcing that Putting Up With It season is officially underway here at Toast. I began this weekend with a quadruple batch of my favorite of all the delicious preserves I learned to make in my recent class- a blueberry confit with sherry vinegar and red onions. I also made a normal sized batch of apple jelly, from the class recipe, which is easier than the one I had been using. Both look to be doing well.

I definitely advise against multiplying the recipes, especially if you haven't tried them before- and still need to find out if it's True Love. They are more than exponentially hard in a larger amount, and take forever, instead of just a little while. I knew what I was getting into, but wanted a bunch of extras for gifts. Still, you can always make the smaller batch twice, it will be more exactly measured and timed, and you won't get nearly as hot. So I'm giving you the blueberry recipe, more or less as it was given to me. This is a sweet sour confit, lovely with poultry, game, meats, and cheeses. It's blueberry season- so get going if you'd like to try it out.

My rationale for making so much at once (normally, I am a small batch girl) was that I had an email from Don and Becky, my CSA farmers, saying that flats of organic blueberries were available this week. I couldn't resist, and they are yummy. D and B were also kind enough to give me a box of windfall apples-green and pectin-rich, and perfect for apple jelly. I figure that jars of the blueberry will make some nice XMas presents. Those that I don't consume before December, that is.

Here is the method I used, just slightly adapted from the French Pastry School recipe, that will make 4 or 5 in the smaller, 4 oz jars. Measurements are in grams, by weight, and I haven't converted them to pounds and ounces (easy to do yourself, if your scale doesn't do metric) or volume- it really is better to use a scale, and a proper digital kitchen scale is relatively inexpensive and worthy. Also, they take up almost no space. End sales pitch.

300g peeled red onion
200g Jerez sherry vinegar
50g balsamic vinegar
200g pinot noir
100g sugar
100g honey
300g blueberries (about 1 pint)
50g olive oil
50g good butter
salt
pepper

Heat jars in a 225F oven to sterilize. Boil new lids and a canning funnel in water for 5 minutes. Turn off the heat and let them rest in the water.

Chop the onions finely. Heat the olive oil and butter in a heavy pan, and add the onions, salt and pepper. As I used slightly salted local meadow butter, I didn't add more salt. Cook over a medium heat for about 10 minutes, until transparent. Add sugar and honey, and stir in well with a non metal utensil. Add the sherry vinegar, wine and blueberries, and cook on a low to medium heat for about 40 minutes, until it is nice and thick and sticky, stirring on and off, more on than off towards the end. Add the balsamic, bring back to a boil, and ladle into the prepared jars. Screw on the clean lids, and turn the jars upside down. Leave them overnight, and press on the top of the lids to check for a seal in the morning. Refrigerate and use the boingers first.

I think you are going to love this sweet and sour touch with all that is grilled and roasted.
Had some with fried chicken, and that was nice, too.

Comments

[Baking Soda]

I've been horribly absent in commenting Lindy, lurking instead. I know I could count on you in the preserves dept. I'll go back in time reading and commenting properly now!

[Jacqueline]

Mmm, that sounds lovely, I may have to give it a try!

[redfox]

Aaaaapple jellllllllyyyyyyyyyyy. Apple jelly!

[Kitt]

Sounds delicious!

But what's a "boinger"?

[Lindy]

Sorry, Kitt. If you press on a lid after the jars have cooled, and instead of being firm, it goes "boing", that means it hasn't sealed properly. It is not safe for storage, and should be refrigerated, and used promptly.

[Heather]

BOINGERS!!! LOVE IT!!
Recipe sounds great! Can't wait to try it.

[Erynn]

This is my first year canning anything, and it's going pretty well (aside from a debacle last weekend involving 7 lbs of under-ripe peaches).

This blueberry confit recipe sounds fabulous... I think I'm adding it to the cabinet. It reminds me of a savory rhubarb sauce I canned a month back. Anyhow, thanks for it.

[Erynn]

Oh, and I meant to say that "Saints Preserve Us" is the funniest thing I've heard all week. I'm joining a church just to use it.

[Haley]

We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

http://blog.keyingredient.com/

[Gina]

I want to make the blueberry confit, but I was wondering if any other wine would do besides Pinot Noir? Your opinion?

Thanks in advance--Gina
http://lindseysluscious.blogspot.com

[Lindy]

Hi Gina= I think anything in the way of a dry red, not too tannic would do. I'd make sure it tastes good, because it does show up in the flavor mix. Couldn't hurt to drink a little first, anyway, right?

[Gina]

One more question. Does this have to be refrigerated or can it safely be water-bath processed for long-term storage?

Thanks in advance.

[Lindy]

You can waterbath process this if you like, or refrigerate it. I usually seal jam european-style,to keep the fruit tasting fresh, by filing the hot (250F in the oven) glass jars with boiling hot jam, capping them, and turning them upside down to cool.I have also refrigerated THIS kind only, because of the butter and oil, though I generally do not refrigerate jams.

The seals generally suck shut nicely,and what with all the sugar, lemon juice, (and sometimes booze), all of which are preservative, I've never had any of my other jams spoil, keeping for up to one year.

Of course any jars that do not seal properly, I refrigerate and use first. This is not the usda approved method, however; so waterbath process jams in general for 10- 15 minutes if you are nervous.

But I would refrigerate this one, unless you have other very cool storage.

[Sarah]

My company has used "Saints Preserve Us" for the brand of our line of small batch preserves, chutneys, etc. for the past nine years. It's worked well -- and 15% of sales have gone to my church, to boot.

[Lindy]

Nifty, Sarah, and congrats for having a non-imaginary jam company!