A piece of the whole sprig can be
suspended in jam or jelly , or set on the top of a sweet pr eserve as a
decoration. If you can get the roots in the fall, they can be candied. W ild Leeks or Ramps
There ar e many plants that belong to the Allium (Latin for “gar lic”) family ,
including onions, garlic and leeks. Allium tricoccam  is native to North
America, found in deciduous forests from eastern Canada to North Carolina
and T ennessee and west as far a s Manitoba, Missouri and Minnesota. Good
with asparagus and artichoke, wild leeks of fer the green tops  and white
onionlike bulb for use in recipes. Use wild leeks in place of cultivated garlic
cloves in the spring recipes in this chapter . s p r i n g  h e r b  a ï o l i
Light, ta ngy citrus dr essings let the peppery taste of the gr eens shine
thr ough, while cr eamy garlic tones even out bitter notes for a headier taste. And, of course, the only truly gr eat dr essing is one you make y ourself. It’ s
r eally not har d, especially if you have high-quality extra-vir gin olive oil or
nut o il a nd a couple of herb vine gars or fr esh lemon juice on hand. T oasted
sesame oil and balsamic vineg ar ar e items to consider adding to your
pantry staples if not alr eady ther e.
Y ou can make this exquisite Fr ench mayonnaise any time of year with fr esh
gr eens a t your disposal as the m arket dictates. It absolutely has to be stor ed
in th e r efrigerator , and since it d oes not fr eeze and cannot be home canned,
make up very small quantities, th en chill and serve within a day . Use spring
herbs, su ch as garlic gr eens or wild leek leaves, or other fr esh herbs, such
as tarragon, thyme or sage. Essential:  Y ou  can greatly  reduce the risk of botulism poisoning by gentl y
washing eggs in cool, soapy water . Rinse well and do not return to the
original carton. Store in a clean plastic egg tray in the refrigerator . MAKES 1–1/2 CUPS (375 ML)
6 cloves garlic
1 large egg + 1 egg yolk
1–1/4 cups (300 mL) extra-virgin olive oil or nut oil
1 tbsp (15 mL) fr eshly squeezed lemon juice
2 tbsp (25 mL) finely chopped fr esh herbs (see above)
1/2 tsp (2 mL) sea salt
 
1. In a b lender o r small food processor , chop garlic. Add egg a nd egg yolk
and process until blended.2. W ith the motor running, slow ly add the olive oil through the opening in
the l id a nd proce ss just until the mixture thickens and emulsifies . (Aïoli will
get even thicker upon refrigeration,) Add lemon juice. Stir in herbs and salt. Scrape into a jar or small container with a tight-fitting lid and refrigerate
immediately Keep refrigerated until ready to use. Use within 1 day
c h a m p a g n e  r a s p b e r r y  v i n a i g r e t t e
In m y view , sp ring dr essings must be worthy of the spring- fr esh salad
gr eens and vegetables bursting with fr esh-tasting vitality . This vibrant,
sweet-tart pink vinaigr ette is the perfect match for a gr een spring mélange. In it s sim plest fo rm, vinaigr ette is an emulsion made fr om oil, vinegar and
salt, wit h no emulsifier used to keep the oil and vinegar fr om  separating. Often D ijon mustar d is added along with traditional herbs like tarragon,
thyme and marjoram. Cr eative chefs and kitchen gar deners ar e
experimenting now with differ ent cold-pr essed oils, fruited vinegars, puréed
vegetables and other less traditional flavours to make exceptional
vinaigr ettes with  zing. The ratio of vinegar to oil is usually one part vinegar
to thr ee parts oi l. When lemon ju ice is used in place of the vinegar , the ratio
changes: two parts lemon juice to thr ee parts oil. MAKES 1 CUP (250 ML)
3 tbsp (45 mL) Sweet Raspberry V inegar (page xx or stor e-bought)
2 tbsp (25 mL) champagne or sparkling white wine
1 tbsp (15 mL) honey Dijon mustard
1 tbsp (15 mL) finely chopped fr esh spring herbs (see above)
1/4 tsp (1 mL) sea salt
pinch fr eshly gr ound pepper
3/4 cup (175 mL) extra-virgin olive oil or nut oil
In a small bowl,  whisk together the raspberry vinegar , champagne, mustard,
herbs, salt and pepper . Whisking constantly add the oil in a slow , steadystream until completely incorporated. Use: Drizzle over spring greens, cooked fiddleheads, artichokes and
asparagus. s p r i n g  s a l a d
Of c ourse, you c an make this sa lad in the spring using all fr esh ingr edients. But if you hav e asparagus and artichokes in the pantry in January ,
February or Mar ch, you can cel ebrate spring early . The vinaigr ette is sweet
and sour at the same time, lending a crisp, tart balance to the fr esh tastes of
the asparagus and artichokes. This salad is r eason enough to want to
pr eserve some of spring’ s citrus gr een tastes for the long, dark winter
ahead. Use spinach and bok choy or cabbage gr eens in the winter . As you
can see fr om the photo, I leave the skin on fr esh baby potatoes, but in
winter , y ou can cook them in th e skins, then peel and slice them after they
ar e c ooked. So t ry this salad no w with fr esh ingr edients, then pr eserve your
own asparagus and artichokes and enjoy it again in six months. MAKES 4 SER VINGS
12 small new potatoes or fingerlings
1 tsp (5 mL) salt
1 cup (250 mL) baby spinach, sorr el or arugula leaves
1 pint (2-cup/500 mL) jar canned asparagus , drained
1 pint (2-cup/500 mL) jar canned artichokes , drained
1/2 r ed onion, thinly sliced
1/4 cup (50 mL) coarsely chopped fr esh spring herbs
1 cup (250 mL) Champagne Raspberry V inaigr ette
sea salt and pepper
 1. In a s aucepan, cover potatoes  with water . Add 1 tsp (5 mL) salt and bring
to a boil over high heat. Cover , reduce heat and simmer for 12 to 15 minutes
or u ntil tender . R inse under cool water and drain. Quarter or sl ice potatoes
as desired. 2. Distr ibute spinach evenly among 4 salad plates. Divide potatoes,
asparagus, artich okes, onion and herbs into 4 equal portions and pile on top
of greens. Drizzle with vinaigrette and grind salt and pepper over top. S u m m e r
“Then followed that beautiful season … the Summer …! Filled was the air with a dreamy and magical light; and the landscape lay as
if new-created in all the freshness of childhood.”
—HENR Y W ADSWOR TH LONGFELLOWB l a c k b e r r i e s
AS MEMBERS  OF THE RO SE F AMIL Y OF PLANTS , blackberries
(Rubus fruticosus)  and  raspberries grow on brambles or canes and are
sometimes called bramble fruits. Y ou might still find them grow ing wild in
country hedger ows because they tolerate shade. The thorns of the
blackberry plant  are much more  dangerous to the berry picker than those of
the rasp berry; for this reason, t hornless varieties have been cultivated and
are preferred, especially by pick-your -own operators. Unlike the central
core of the raspberry , that of th e blackberry stays with the bla ckberry and
can be eaten when ripe. Good Pr eserving V arieties
Helen:  No thorns; early variety with good flavour; popular at pick-your -
own farms. John Innes:  Slightly thorny; lar ge black, very tasty fruit. Kotata:  Thorny; excellent quality; available at the end of July . Merton Thornless:  N o thorns, medium-size fr uit, robust and full
blackberry taste. Silvan:  Th orny; early variety; very juicy fruit with sweet-tangy and
aromatic flavour . Pur chasing/Storing
• 1 lb (500 g) blackberries yields about 2-1/2 cups (625 mL). • Y ou will need about 1-1/2 lb (750 g) for each quart (1 L) jar . Although they are an aggregate  fruit like raspberries, blackberries do not
come away from the core when picked; however , the berry should separate
with no more than a gentle tug. If a hard pull is needed to separate it fromthe c ore, the fruit isn’ t ripe. T ransport chilled, and use as soon as  possible or
refrigerate for up to 3 days. W ash just before using. Good W ith
• Lemon herbs such as lemon balm, lemon thyme, lemon verbena; anise
herbs such as sweet cicely , chervil. • Sweet seasonings such as cinnamon, ginger , cloves, nutmeg, vanilla,
almond. • Semi-soft cheeses such as havarti, Boursin; medium-age cheddars; goat
cheese. • Other berries, such as raspberries, boysenberries, loganberries,
huckleberries, cherries. • Other fruit, such as bananas, peaches, apricots, plums, nectarines, pears. • T oasted almonds, pecans and walnuts, hazelnuts, pistachios. • Egg and milk products/dishes such as yogurt, crème brûlée, whipped
cream, crème fraîche, custard. • Mild fish such as tilapia, orange roughy and sole; pork, duck, goose, veal,
chicken. Pr eparation
Do not wash until just before using; wash in small amounts us ing a sieve,
under gently running cool water . Pick over and remove lingering stems. Canning Blackberries
See detailed canning information, Methods . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and  scald the lids, funnel, la dle and tongs ( Boiling W ater Method, Step
by Step ). 2. Make a Light Syrup:  In a la r ge sauc epan, combine 1 cup (250 mL)
granulated suga r with 4 cups (1 L) water; stir until dissolved. Bring to a
gentle b oil over  high heat. Mak es 4-1/2 cups (1.125 L) syrup,  enough for
three or four 1-quart (1 L) jars of blackberries.Note:  Y ou  can use the same amount of apple juice or white grape juice in
place of the light syrup. 3. P ack Blackberries Raw  (because blackberries are soft, Hot Pack is not
recommended). Make a  Raw Pack:  Fill  jars  with blackberries, shak ing the
jar to  pa ck fairly tightly . Cover with hot syrup or juice, leaving a  1/2-inch (1
cm) hea dspace. Run a thin non- metallic utensil around the inside of the jar
to allow  air to e scape. Add hot liquid, if necessary , to leave a  1/2-inch (1
cm) headspace. W ipe sealing edge of jars with a clean, damp, lint-free
cloth. Position flat lids over the tops of jars and hand-tighten screw bands. 4. P r ocess blackberries in a  canner:  U se a Boilin g W ater Canner
according to the chart below . OR
Process blackb erries in a Pr essure Canner following manufacturer ’ s
directions for steam pressure and time at your altitude. 5. Cool, Label and Stor e:  L ift jars from c anner and place on a clean towel
or rack. Do not re-tighten screw bands. Let the jars cool to room
temperature. This may take from 12 to 24 hours. Remove and store screw
bands. Check lid seals ( Boiling W ater Method, Step by  Step ). W ipe and
label sealed jars. Store in a cool, dark place. b l a c k b e r r y  p u d d i n g  c a k eThis bec omes a year -r ound favo urite if you have any type of fr o zen berries
on h and. I have always loved the way the cake separates and  the berries
make a sauce. Y ou can use dra ined canned blackberries in this r ecipe as
well as fr esh or fr ozen. For the version pictur ed, I used fr ozen blueberries,
blackberries and  raspberries. It is the raspberries that lighten u p the sauce,
making it pink i nstead of a deep wine colour if only blackberri es had been
used. 6-cup (2 L) baking or soufflé dish, lightly oiled
Pr eheat oven to 350°F (180°C)
MAKES 6 SER VINGS
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) granulated sugar , divided
3 tbsp (45 mL) butter , at r oom temperatur e
4 eggs, separated grated rind and juice of 1/2 lemon
3/4 cup (175 mL) milk
2 cups (500 mL) blackberries or mixed berries, thawed if fr ozen
1 to 2 tbsp (15 to 25 mL) icing sugar , optional
 
1. In a bowl, sift together the f lour and salt; set aside. In a mixing bowl,
beat 3/4  cup (175 mL) of the s ugar with butter until incorporated. Beat in
egg yolks, one at a time, until light and fluf fy . Stir in lemon rind and juice. 2. Using electric beaters or a wooden spoon, beat flour mixture into butter
mixture alternately with milk to make a smooth thin batter . 3. In a separate bowl, with clean beaters, beat egg whites until soft peaks
form. Add remaining 1/4 cup (50 mL) sugar and beat until stif f peaks form. Fold into batter . Fold in blackberries.4. Pour pudding cake into prepared dish. Bake in preheated oven for 45
minutes or until cake is set. Cak e will puf f up and brown and wi ll not jiggle
when shaken. Let stand for 5 to 10 minutes before serving. b l a c k b e r r y  c o r d i a l
This cor dial is one of a few  homemade drink syrups that give my
entertaining a very personal flavour . I enjoy having this on hand for mixing
tall summer iced r efr eshers and winter cocktails. Combined with
carbonated mineral water or chilled white wine, it makes a light and fruity
drink. W hen mixed with spirits, the r esult is a dark and m ysteriously
delicious drink with panache. Th e brandy adds an alcohol dimension to this
rich, da rk syrup  but is not r equir ed—especially if you want to  keep your
drink options open and use it in a nonalcoholic punch. MAKES 4 CUPS (1 L)
3 lb (1.5 kg) blackberries (about 6 cups/1.5 L)
1–1/2 cups (375 mL) water
1 tsp (5 mL) whole cloves1 tsp (5 mL) fr eshly grated or gr ound nutmeg
1/2 tsp (2 mL) gr ound cinnamon
1/4 cup (50 mL) fr eshly squeezed lemon juice
3 cups (750 mL) granulated sugar
1/3 cup (75 mL) brandy , optional
 
1. Heat four 1-cup (250 mL) jar s in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 2. In a Maslin pan or canning k ettle, combine blackberries, w ater , cloves,
nutmeg and cinnamon. Cover an d bring to a boil over high heat. Reduce the
heat and simmer for 15 minutes or until the blackberries are very soft. 3. Strain through a cheesecloth-lined sieve, allowing the juice to drip into a
non-reactive bowl or pan overnight. Combine the strained blackberry juice
and lem on juice in a Maslin pan or canning kettle. Stir in sugar . Bring to a
boil over high heat and boil for 1 minute. 4. Skim  of f and discard any foam. Stir in brandy , if using. Fill hot jars,
leaving a 1/4-inch (5 mm) he adspace. Run a thin non-metallic utensil
around the inside of the jar to allow air to escape. Add more ho t cordial, if
necessary , to leave a 1/4-inch (5 mm) headspace. W ipe rims, top with flat
lids and screw o n metal rings. R eturn jars to the hot water bath, topping up
with hot water i f necessary . Bring to a full rolling boil and process jars for
10 minutes ( Boiling W ater Method, Step by Step ). 5. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . Use: I have tos sed this sweet, spiced syrup with fresh winter fruit for a
quick dessert. It is a great base for Blackberry Granita: In the bowl of a
blender , combin e 1/2 cup (125 mL) Blackberry Cordial with 10 ice cubes. Process on “chop” until ice is blended with the cordial. Serve with a
spoon.b l a c k  g i n g e r  m a r m a l a d e
If you ar e looking for a pr eser ve that is differ ent, this is it. A s with most
spectacular thin gs, it r equir es a bit mor e work, but it is so worth it,
especially if you like ginger . The colour alone is stunningly unique for a
pr eserve. Unless y ou live  in the tr opics, fr esh local ginger is pr obably  not widely
available, altho ugh it can be gr own as an annual in places wher e the
summers ar e long and warm. Crystallized or candied ginger and stem
ginger in  syrup ar e generally ea sy to find and stor e. Stem ginger is the term
for t he pink, ten der stem gr owing out of the r oot; if available, u se it for this
r ecipe. If, like me, you can only find the woodier fr esh gingerr oot, use only
the flesh  ar ound  the fibr ous cor e. In the r ecipe, I am assuming that you will
be using  fr esh gingerr oot, but if  you ar e using stem ginger packed in syrup
or c rystallized ginger or cand ied ginger , measur e 1–1/4 cups (300 mL)
chopped and pr oceed to step 2. MAKES 4 CUPS (1 L)
1 lb (500 g) fr esh gingerr oot, peeled
4 cups (1 L) fr esh or fr ozen blackberries
1/2 cup (125 mL) fr eshly squeezed lemon juice
4 cups (1 L) granulated sugar
1 pouch (3 oz/85 mL) liquid pectin
 
1. G rate enough of the tender outer layer of the gingerroot to obtain 1 to 1-
1/4 cups  (250 to 300 mL), ligh tly packed. In a saucepan, com bine ginger
with 4 cups (1 L) water and bring to a boil over high heat. Boil for 5
minutes; drain and return ginge r to the saucepan. Cover with 4 cups (1 L)
cold fres h water and repeat the boiling and draining twice so tha t the ginger
has been boiled a total of 3 times. Drain well after final boiling.2. In  a Maslin pan or saucepan, combine ginger with 4 cups ( 1 L) water . Bring to  a boil o ver high heat. Reduce the heat and simmer gen tly until the
shreds of ginger are tender and translucent, about 1 hour . 3. Meanwhile, in a bowl, mash the blackberries using a potato masher . Press
through a cone sieve or coarse sieve lined with cheesecloth to remove the
seeds, allowing the juice to collect in a non-reactive bowl or pan. Squeeze
the cheesecloth to remove as much liquid as possible; discard cheesecloth
and seeds. Y ou should have about 1-1/3 cups (325 mL) blackberry juice. 4. Heat four 1-cup (250 mL) jar s in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 5. When the ginger is tender and translucent, drain well and add the
blackberry juice and lemon juice and bring to a boil. Stir in sugar , 1 cup
(250 mL) at a time, stirring until dissolved before adding the next cup. Bring to a hard  boil and stir in the pectin. Boil, stirring cons tantly , for 1
minute. 6. S kim of f and discard any foam. Fill hot jars, leaving a 1/4-i nch (5 mm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow ai r to escape. Add more hot marmalade, if necessary , to leave a 1/4-
inch (5 mm) headspace. W ipe r ims, top with flat lids and screw on metal
rings. Return jars to the hot water bath, topping up with h ot water if
necessary . Bring  to a full rolling boil and process jars for 10 minutes
( Boiling W ater Method, Step by Step ). 7. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . Use: I like this purple-black marmalade with savoury meats and on both
savoury and sweet breads. It ca n also be used as a topping for puddings,
ices and other desserts. It is especially delicious with cheesecake and
yogurt, or mixed with fresh fruits. Fr eezing BlackberriesSee detailed freezing  information. 1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Dry-Pack
a) F reeze Individual Berries: A rrange washed, completely dry berries in a
single la yer , without touching each other , on a cookie sheet. Fast-freeze for
1 hour . Pack int o freezer containers (no need to leave headspace). Squeeze
out air; seal, label and return to freezer . OR
b) Fill pint (2 -cup/500 mL) or quart (1 L) freezer containers with
blackberries to within 3 to 4 i nches (7 to 10 cm) of the to p. Pour dry
granulated suga r over top; use 1/2 cup (125 mL) sugar per quart (1 L) of
prepared fruit. Squeeze out air; l eave 1-inch (2.5 cm) headspace. Seal, label
and freeze. OR
Pack in Syrup:  In a saucepan, combine 2-1/2 cups (625 mL) granulated
sugar and 4 cups (1 L) water . Bring to a gentle boil over high heat, stirring
frequently . Redu ce heat and gen tly boil for 3 minutes. Let cool. Fill pint (2-
cup/500 mL) or quart (1 L) free zer containers with blackberries  to within 3
to 4 inches (7 to 10 cm) of the to p of the container . Pour syrup over top; use
1 cu p (250 mL)  syrup per 1 quart (1 L) of prepared fruit. Squeeze out air;
leave 1-inch (2.5 cm) headspace. Seal, label and freeze. OR
Crush:  Using a potato masher , crush blackberries in a non-reactive bowl, or
for seedless purée, press through a fine sieve into a non-reactive bowl. For
every quart (1 L) of crushed blackberries, add 1 cup (250 mL) granulated
sugar . Stir until the sugar is diss olved. Pack into freezer containers, leaving
a 1-inch (2.5 cm) headspace. Seal, label and freeze.B l u e b e r r i e s
THE LO WBUSH BLUEBERR Y (V ACCINIUM ANGUSTIFOLIUM)  is
a n ative  North American species found in eastern and central Canada and
the northeastern United States. Its small, dark blue berries are firm and tart-
sweet—excellent for preserving. First Nations peoples dried blueberries,
currants, elderberries and cranberries for use during the winter . V accinium
is the genus of bilberry and cranberry . Good Pr eserving V arieties
Lowbush bluebe rry plants rise up only to 18 inches (45 cm) and appear
more lik e a ground cover than a  bush or tree. They are often ca lled “wild”
because the plants are manage d and encouraged from wild stock. W ild
(lowbush) blueb erries are excellent for preserving because they are smaller ,
firmer a nd more fragrant than t he highbush or rabbiteye species. Lowbush
blueberries are not available until early summer to midsummer . Highbush (over 6 feet/1.8 m) blueberry species (V accinium corymbosum)
are t he most widely known bec ause they have been commercially bred for
over 100 years and appear almo st exclusively in supermarkets. Earliblue  is
an e arly-ripenin g variety (from early in June) with a lar ge berry  with good
flavour . Berkeley  and Bluecr op  are midsummer  varieties that are firm and
full-flavour . Dixi, Darr ow  and Bluegold  a re excellent- tasting, firm
varieties that are available later in the season.Half-high specie s blueberries are a cross between highbush a nd lowbush
varieties and are popular in northern areas because they are hardy to Zone
3. Northblue, St. Cloud, Northland, Polaris  and Chippewa  have lar ge
fruit and are popular in northern locations. Rabbiteye blueberries (V accinium ashei)  are  more comm on in the sou th
(Zone 7 through  9). The plants grow to 10 feet (30 m). Alapaha,  named for
the Alapaha River in Geor gia, is a new hybrid that is medium in size and
excellent in flavour . Ochlockonee  (after the Ochlockonee River , Geor gia) is
a lar ge-fruit, late-season rabbiteye blueberry . Pur chasing/Storing
• 1 lb (500 g) yields about 2-1/2 cups (625 mL) blueberries. • Y ou will need about 1-1/2 lb (750 g) for each quart (1 L) jar . Smaller , firmer and more flavourful blueberries are best for canning,
freezing and baking. For eating fresh, choose lar ge, plump, fully ripe
blueberries that are blue-black, with a silver to white frost o n the skin. There should be no greenish tinge. A void shrivelled berries. Good W ith
• Spicy herbs such as basil, bay , thyme, chervil, tarragon. • Sweet seasonings such as cinnamon, ginger , cloves, nutmeg, vanilla,
almond. • Full-flavour cheeses such as Emmenthal, Gruyère, Oka, Edam. • Other fruit, such as raspberries, peaches, pears, nectarines, strawberries,
cherries.• T oasted almonds, pecans and walnuts, raisins, white chocolate, caramel. • Egg puddings; dairy products such as yogurt, whipped cream, ice cream,
crème fraîche. • Game and wild meats such as boar , bison, venison, duck, partridge and
goose. • Full-flavoured fish such as cod, mackerel, pollock. Pr eparation
Just before using, wash blueber ries in small amounts. Using a  sieve, hold
them under gently running cool water . Pick over and remove stems. Canning Blueberries
See detailed canning information, Methods . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and  scald the lids, funnel, la dle and tongs ( Boiling W ater Method, Step
by Step ). 2. Make a Light Syrup:  In a la r ge sauc epan, combine 1 cup (250 mL)
granulated suga r with 4 cups (1 L) water; stir until dissolved. Bring to a
gentle b oil over  high heat. Mak es 4-1/2 cups (1.125 L) syrup,  enough for
three or four 1-quart (1 L) jars of blueberries. Note:  Y ou  can use the same amount of apple juice or white grape juice in
place of the light syrup. 3. Pack blueberries into jars either hot or raw  ( I prefe r the Raw Pack
Method for blueberries, but they are considered a firm berry and can be
processed hot, if desired). Make a Raw Pack:  Fill  jars with berries, shaking the jar to pack fairly
tightly . C over w ith hot syrup or  juice, leaving a 1/2-inch (1 cm) headspace. Run a thin non-metallic utensil around the inside of the jar to allow air to
escape. Add hot liquid, if necessary , to leave a 1/2-inch (1 cm) headspace.W ipe se aling ed ge of jars with a clean, damp, lint-free cloth. Position flat
lids over the tops of jars and hand-tighten screw bands. OR
Make a Hot Pack:  Add blueberries to gently boiling syrup or juice and boil
for a minute. Fi ll hot jars with hot fruit and cooking liquid, lea ving a 1/2-
inch (1 cm) headspace. Run a thin non-metallic utensil around the inside of
the jar to allow air to escape. A dd more hot fruit or liquid, if necessary , to
leave a 1/2-inch  (1 cm) headspace. W ipe sealing edge of jars w ith a clean,
damp, li nt-free c loth. Position flat lids over the tops of jars and hand-tighten
screw bands. 4. Pr oce ss blueberries in a can ner:  Use  a Boiling W ater Canner according
to the chart below . OR
Process blueberries in a Pressure Canner following manufacturer ’ s
directions for steam pressure and time at your altitude. 5. Cool, Label and Stor e:  L ift jars from c anner and place on a clean towel
or rack. Do not re-tighten screw bands. Let the jars cool to room
temperature. This may take from 12 to 24 hours. Remove and store screw
bands. Check lid seals ( Boiling W ater Method, Step by  Step ). W ipe and
label sealed jars. Store in a cool, dark place. b l u e b e r r y  c o n s e r v eThis soft conserve is just an all-r ound beautiful pr eserve. The apples and
orange slices with rind add pec tin, shortening the time this con serve takes
to s et (about 1/2 hour). If you wish to shorten the time  mor e, use
commer cial fruit pectin and follow package dir ections. MAKES 8 CUPS (2 L)
6 cups (1.5 L) granulated sugar
3 cups (750 mL) unsweetened apple juice or water
2 tbsp (25 mL) fr eshly squeezed lemon juice
2 apples, shr edded
1 orange, seeded and thinly sliced
1 cup (250 mL) seedless golden raisins, coarsely chopped
6 cups (1.5 L) blueberries
 
1. Heat eight 1-c up (250 mL) ja rs in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 2. In a Maslin pan or canning kettle, combine sugar , apple juice and lemon
juice. Bring to a boil over hig h heat, stirring to dissolve the sugar . Add
apples, o range s lices and raisins. Reduce heat and boil gently for 7 minutes. Add blueberries, increase heat to high and return to a boil. Boil hard,
stirring constant ly , for 15 to 20 minutes or until mixture thickens. Remove
from heat and test gel (see Setting Point, below). 3. S kim of f and discard any foam. Fill hot jars, leaving a 1/4-i nch (5 mm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to esca pe. Add more hot conserve, if necessary , to leave a 1/4-inch
(5 m m) headspace. W ipe rims, top with flat lids and screw on metal rings. Return jars to th e hot water ba th, topping up with hot water if necessary . Bring to  a full r olling boil and process jars for 15 minutes ( Boiling W ater
Method, Step by Step ). 4. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for upto 1 year . Use: W ith the b its of orange floating in it, this sweet condiment is perfect
with smoked meats like duck, h am or bacon. For a double whammy , I like
to spoon it over blueberry scones or muf fins. Setting Point
Blueberry Conserve has reached the setting point when a candy thermometer reads
212°F (100°C). If you don’ t have a thermometer: T o test for setting point, remove the conserve
from the heat. Place a plate in the freezer for 2 minutes. Drop a spoonful of hot
conserve onto the ch illed plate ( T esting for the Jelly Stage ). Ret urn the plate to the
freezer for 1 minute. Push the spot of conserve with a fork. If the surface wrinkles,
the conserve is set and ready to pack into h ot, sterilized jars. If the conserve is not set,
return to a boil and test at 3-minute intervals, using a new chilled plate each time.p o t a t o  p a n c a k e  w i t h  b l u e b e r r y
c o n s e r v e
Living as I do in beef country , with mixed farming all ar ound me, I have
made friends with many of my farming neighbours and talk food with them
as often  as I can. And I have  come to know a bit about potatoes. For
example, the russet potato and the Y ukon Gold (big ar ound her e) ar e waxy
(or low in star ch) and hold their shape when shr edded, so I don’ t make
pancakes unless I have one or the other .Some pe ople parboil potatoes befor e making potato pancakes, but I have
never had any luck with that method, no matter what potato I use. This
method works well for me! Rimmed baking sheet, lined with paper towels
Pr eheat oven to 325°F (160°C)
MAKES 4 SER VINGS
2 medium waxy potatoes, such as Y ukon Gold
1 small sweet potato 1 carr ot
1 small r ed onion, halved
1 tbsp (15 mL) fr esh thyme leaves
2 tsp (10 mL) chopped fr esh sage sea salt and pepper
1/4 cup (50 mL) all-purpose flour (appr ox)
1 large egg
2 tbsp (25 mL) olive oil
1 cup (250 mL) Blueberry Conserve  or W ild Blueberry Dipping Sauce
 
1. Using a food processor or mandolin, shred the 2 waxy potat oes and the
sweet po tato; transfer to a mix ing bowl. Shred the carrot and  half of the
onion; add to bowl. Thinly slice the remaining onion and transfer to bowl. Add thy me and sage. Grind salt and pepper over top. Mix wel l. Dust with
flour and mix well. 2. In a small bowl, beat the egg. Add to the vegetables and mix well. 3. In a skillet, heat the olive oil over medium-high heat. Scoop out the
potato m ixture i n 1/3 cup (75 mL) measure. Scrape out of the measuring
cup into the hot  oil and flatten with the back of a spoon. Add 1 or 2 more
scoops o f potato  mixture to the skillet. Reduce heat and cook over medium
heat for 5 to 8 m inutes or until lightly browned on one side. Fl ip and cook
for 3 to 5 minutes on the other side.4. T ransfer to prepared baking s heet, cover with foil and keep warm in the
preheated oven while cooking the remaining potato pancakes . Serve hot
with Blueberry Conserve or W ild Blueberry Dipping Sauce. b l u e b e r r y  g r u n t
Grunts ar e an East Coast heritage r ecipe consisting of berries boiled into a
sauce with sugar and water and topped with sweet dumplings. Some say the
name co mes fr om  the sound the dumplings make when they ar e steaming in
the p ot. Grunts wer e easy , and every housewife could thr ow o ne together
without consulti ng a written r ec ipe, with ingr edients she had on  hand whenthe berr ies wer e r eady to pick. East Coast grunts used wild blueberries,
bunch-berries  (Cornus canadensis), partridgeberries  (V accinium vitis-
idaea), also known widely as lingonberries, or the “bakeapple” cloudberry
(Rubus chamaemorus), not r eally an ap ple at all but a golden, soft cluster
berry wi th a musky smell. An in ter esting story surr ounds the common name
“bakeapple.” It  seems it is the English-sounding wor d for the Fr ench  baie
qu’appelle, which means “What is the name of this berry?”
MAKES 8 CUPS (2 L)
2 cups (500 mL) Blueberry Conserve
1–1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar 2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/4 cup (50 mL) cold butter
2/3 to 1 cup (150 to 250 mL) buttermilk
 
1. In a skillet with a lid, brin g the Blueberry Conserve to a boil over
medium-low he at. Reduce heat and keep simmering until dumplings are
ready . 2. Meanwhile, in a bowl, combine flour , sugar , baking powder and salt. Cut
the butte r into small pieces and  add to the flour mixture. Using a pastry
blender , 2 knives or your fingertips, rub the butter into the fl our mixture
until it resembles fine bread crumbs. 3. M ake a well in the centre; u sing a fork, stir in the buttermilk, adding
enough to make a soft biscuit dough. Drop by spoonfuls into the hot
conserve. Cover with the lid an d simmer over low to medium  heat for 15
minutes. The dumplings should be puf fed and cooked through. T ransfer
dumplings to serving plates and ladle hot sauce over top.w i l d  b l u e b e r r y  d i p p i n g  s a u c e
This is a silky smooth, savory sauce for appetizers, starters and meat
entr ees. W ild blueberries will b e the most flavorful for this sauce, but you
can use any fr esh or fr ozen blueberry available to you. MAKES 8 CUPS (2 L)
2 tbsp (25 mL) olive oil 2 tsp (10 mL) sesame oil
2 r ed onions, chopped (2–1/2 cups/625 mL)
6 cups (1.5 L) fr esh or fr ozen wild blueberries2 apples, peeled, cor ed and quarter ed
3 cups (750 mL) fr eshly squeezed orange juice
2–1/2 cups (625 mL) corn syrup
1/2 cup (125 mL) rice vinegar
1/4 cup (50 mL) fr eshly squeezed
lemon juice 3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) Five-Spice Blend  (stor e-bought), gr ound or powder ed
 
1. In a s killet, h eat olive oil and sesame oil over medium heat. Add onions
and cook, stirring frequently , until soft, about 6 minutes. Cool. 2. In a blender or food processor , working in batches, purée the blueberries,
apples and onions. Add orange juice, corn syrup, vinegar , lemo n juice, soy
sauce and spices. Process until smooth. 3. Pour puréed mixture into a M aslin pan or saucepan and bri ng to a boil
over high heat. Reduce heat an d boil gently , stirring occasionally for 45
minutes, or until sauce has thickened. Let cool. 4. L adle sauce i nto plastic freezer containers or mason jars, leaving a 1/2-
inch (1 cm) headspace. Apply lids securely and label. Freeze for up to 1
year . Use: This is a rich and flavourful sauce. Use it as a dipping sauce for beef
or chick en sata y , pork ribs or vegetable/meat balls. It makes a  flavourful
sauce fo r accompanying duck,  beef, veal, pork and wild meat dishes. It
can be thinned with vinegar and oil for a colourful vinaigrette dressing. Fr eezing Blueberries
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Dry-Packa) F reeze Individual Berries: A rrange washed, completely dry berries in a
single la yer , without touching each other , on a cookie sheet. Fast-freeze for
1 hour . Pack int o freezer containers (no need to leave headspace). Squeeze
out air; seal, label and return to freezer . OR
b) Fill pint (2 -cup/500 mL) or quart (1 L) freezer containers with
blueberries to within 3 to 4 inches (7 to 10 cm) of the top. Pour dry
granulated suga r over top; use 1/2 cup (125 mL) sugar per quart (1 L) of
prepared fruit. Squeeze out air; l eave 1-inch (2.5 cm) headspace. Seal, label
and freeze. OR
Pack in Syrup:  In a saucepan, combine 2–1/2 cups (625 mL) granulated
sugar and 4 cups (1 L) water . Bring to a gentle boil over high heat, stirring
frequently . Redu ce heat and boil  gently for 3 minutes. Let cool. Fill pint (2-
cup/500 mL) or quart (1 L) free zer containers with blueberries  to within 3
to 4 inch es (7 to 10 cm) of the to p. Pour syrup over top; use 1 cu p (250 mL)
syrup pe r quart (1 L) of prepar ed fruit. Squeeze out air; leave 1-inch (2.5
cm) headspace. Seal, label and freeze. OR
Crush:  U sing a potato masher , crush blueberries in a non-reactive bowl; or
for purée, press through a fine sieve into a non-reactive bowl. For every
quart (1 L) of crushed blueberries, add 2/3 cup (150 mL) granulated sugar ,
depending on the tartness of the berries. Stir until the sugar i s dissolved. Pack int o freezer containers, leaving a 1-inch (2.5 cm) headspace; seal,
label and freeze.C h e r r i e s
DEEP RED (OR BLACK OR YELLOW)  and slightly heart-shaped flesh
grows around a small stone ( they are called “stone fruit,” along with
peaches, nectarines, plums and apricots). They taste sweetly fragrant …
like, well, cherries. Good Pr eserving V arieties
There are two categories of cherry (Prunus avium):  sw eet and sour . However , a hybrid of the two has been developed; sometimes ca lled Royals
or Dukes, they are slightly sweet/sour . Sweet varieties are available fr om May through August and a re generally
eaten fre sh and preserved by freezing or canning. Sour cherri es are used
only in jams and other preserves where suf ficient sugar is added to make
them palatable. Bing:  S weet;  dark red, firm flesh and lar ge; excellent for eating and
canning; ripen around the 10th of July . Lambert:  Sweet; dark red firm fruit; ripen mid-July . V ista:  Sweet; nearly black in colour and almost 1 inch (2.5 cm) in size;
early July harvest. Known as “pie cherries,” sour cherries are cooked in compotes, spreads,
jams and pie f illings with sugar or other sweetener . Sour v arieties are
smaller and more roundly plump than the sweet cherries and can be
classified as having colourless juice (Montmorency , Meteor and Early
Richmond) or red juice (Northstar). Sour cherries begin to ripen in June. Early Richmond:  V ery sour and c onsidered good  only for jams or canning
in heavy syrup; bright red with colourless juice; first available in the spring. Montmor ency:  Sour; colourless juice; widely grown commercially . Mor ello:  Sou r; perhaps t he most widely known sour cherry type, More llo
cherries have mahogany-colour flesh and dark juice; should be  ripened on
the tree for best flavour , so buy  local when possible. English M orello is a
very old tart cherry variety that is usually only canned in medium to heavy
syrup. Pur chasing/Storing
• 1 lb (500 g) yields about 2-1/2 cups (625 mL) pitted cherries. • Y ou will need about 1-1/2 lb (750 g) cherries for each quart (1 L) jar . Select lar ge, firm and deeply coloured cherries, with no blemishes. Good
W ith
• Spicy herbs such as bay , tarragon, rosemary . • Sweet seasonings such as almond, vanilla, cinnamon, nutmeg. • Slightly sharp and tangy cheeses such as colby , Gouda, Jarlsber g, Swiss. • Other fruit, such as redcurrants or blackcurrants, raspberries, peaches,
plums, nectarines, apricots, blueberries, strawberries, oranges.• T oasted, slivered or burnt almonds , pecans and hazelnuts; raisins; dark,
white or milk chocolate. • Freshwater fish such as bass and perch, and oily fish such as mackerel;
dark, rich meats like bison, venison, boar; duck, goose and other wild
birds. Pr eparation
W ash cherries in a sink full of cool water to which a drop of foo d-safe soap
has been added. Discard any that float because they may be wormy . Rinse
well, drain and pat dry . Remove the stone or pit using a cherry pitter or the round end of a meat
skewer . Canning Cherries
See detailed canning information, Methods . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and  scald the lids, funnel, la dle and tongs ( Boiling W ater Method, Step
by Step ). 2. Make a Med ium Syrup for sour varieties  (light for sweet varieties,
Methods ): In a la r ge sau cepan, combine  3 cups (750 mL) granulated sugar
with 7 cups (1.75 L) water; stir  until dissolved. Bring to a gentle boil over
high heat. Makes 8 1/2 cups (2.125 L) syrup, enough for six or seven 1-
quart (1 L) jars of cherries. Note:  W ith sour cherries, it is not advisable to substitute apple juice or
white grape juice in place of syrup. 3. Pack cherries into jars either hot or raw . Make a Raw Pack:  Fill jars with pitted cherries (shake the jars to pack
them tig htly). Cover with hot syrup, leaving a 1/2-inch (1 cm) headspace. Run a thin non-metallic utensil around the inside of the jar to allow air to
escape. Add hot syrup, if necessary , to leave a 1/2-inch (1 cm) headspace.W ipe se aling ed ge of jars with a clean, damp, lint-free cloth. Position flat
lids over the tops of jars and hand-tighten screw bands. OR
Make a  Hot Pack:  A dd cherries t o gently boiling syrup and boil for a
minute. Fill hot jars with hot cherries and syrup, leaving a 1/2- inch (1 cm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to esca pe. Add more h ot cherries or syrup, if necessary , to leave a
1/2-inch (1 cm) headspace. W ip e sealing edge of jars with a c lean, damp,
lint-free cloth. Position flat lids over the tops of jars and hand-ti ghten screw
bands. 4. Pr oce ss cherries in a canner :  Use a Boiling W ater Canner according to
the chart below . OR
Process cherries in a Pressure Canner following manufacturer ’ s directions
for steam pressure and time at your altitude. 5. Cool, Label and Stor e:  L ift jars from c anner and place on a clean towel
or rack. Do not re-tighten screw bands. Let the jars cool to room
temperature. This may take from 12 to 24 hours. Remove and store screw
bands. Check lid seals ( Boiling W ater Method, Step by  Step ). W ipe and
label sealed jars. Store in a cool, dark place. a m a r e t t o  b l a c k  c h e r r i e sAs a kid, I love d to eat maraschino cherries straight out of t he jar (who
didn’ t? ), but if I  ever got past that sugar high to give any thought to the
underlying almo nd essence, I may have simply assumed that sin ce cherries
and alm ond flavouring wer e so perfect together , that almond extract was
added to heighten the taste. “M araschino” comes fr om “Marasca,” which
is the name of a small, very sour cherry that was originally gr own near
Zara, the capital of Dalmatia, wher e it was either made into my childhood
obsession or something even be tter that I was yet to discover: maraschino
liqueur . For those bright r ed candied orbs, the cherries ar e pitted and
bleached, then candied in thick  syrup with bitter almond oil and r ed or
gr een colouring  added. Had I been old enough to appr eciate maraschino
liqueur , now also made in Italy , I might have been keen to lea rn that the
almond flavour of this spirit c omes fr om the crushed cherry pits, which
r elease t he almo nd taste of the kernels. This r ecipe combines t wo differ ent
almond tastes to perfection. I k eep Amar etto Black Cherries alongside my
amar etto liqueur for winter holiday entertaining. The rich, black, sweetened
Bing cherries lend a sophisticated air to desserts and drinks. MAKES 5 CUPS (1.125 L)
4 cups (1 L) water
2 cups (500 mL) granulated sugar
1/2 cup (125 mL) amar etto or other almond liqueur
3 lb (1.5 kg) sweet black cherries (Bing, Lambert or V ista)
5 pieces (each 2 inches/5 cm long) orange rind
 
1. Heat five 1-cup (250 mL) jar s in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 2. In a saucepan, combine water and sugar . Bring to a boil over high heat,
stirring constan tly , to dissolve the sugar . Boil rapidly for 5 minutes. Remove from heat and stir in amaretto. 3. P ack cherries into hot jars to  within 1 inch (2.5 cm) of the top, shaking
the jar to pack tightly . Add 1 piece of orange rind to each jar . Pour hot syrup
over cherries, leaving a 1/2-inch  (1 cm) headspace. Run a thin n on-metallicutensil around the inside of the  jar to allow air to escape. Ad d more hot
syrup, if  necessa ry , to leave a 1/2-inch (1 cm) headspace. W ipe sealing edge
of ja rs w ith a clean, damp, lint-free cloth. Position flat lids over the tops of
jars and hand-tighten screw bands. 4. Retur n jars to the hot water b ath, topping up with hot water if necessary . Bring to  a full r olling boil and process jars for 20 minutes ( Boiling W ater
Method, Step by Step ). 5. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . a m a r e t t o  c l a f o u t i s  w i t h  b u r n t  a l m o n d s
One of my favourite ways to enjoy canned cherries is to make this easy eggy
custar d dessert or br eakfast dish. This is a dish to whip up for brunch or to
end a gr eat mea l with friends. It  is so easy to pr epar e, which means you can
serve it hot, righ t out of the oven, with whipped cr eam for desse rt or yogurt
for br ea kfast. Y o u can use sliver ed or toasted almonds in place of the burnt
almonds, but the burnt almonds r eally go the distance to make it
extraor dinary . Y ou can make them ahead of time and keep them in an
airtight containe r for a couple of weeks in the r efrigerator or for a couple
of months in the fr eezer . Pr eheat oven to 375°F (190°C)
MAKES 6 SER VINGS
1 pint (2 cups/500 mL) Amar etto Black
Cherries, drained ( amar etto black cherries  or canned cherries), juice
r eserved
4 large eggs
1–1/3 cups (325 mL) milk
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) pur e vanilla extract
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 cup (50 mL) icing sugar , optional
1/2 cup (125 mL) burnt almonds (r ecipe follows) or sliver ed almonds1. In a h eavy 10-inch (25 cm) ovenproof skillet, heat the cherries and 1/4
cup (50 mL) of the reserved juice over medium heat. Reserve remaining
juice for another use. 2. M eanwhile, in a blender , combine eggs, milk, sugar and vanilla. W ith the
blender running , add the flour and salt through the opening in the lid and
process until smooth. Pour the batter over the cherries in the hot skillet. Bake in preheat ed oven for 20 minutes or until the clafoutis is puf fed and
the batter is set and golden brown around the edges. 3. Let cool slightly (custard will drop and crack) and dust with icing sugar ,
if using. Garnish with burnt almonds. b u r n t  a l m o n d s
This is actually candy , but it’ s a  handy garnish to have in the fr e ezer: stir it
into homemade ice cr eam or fr ozen yogurt; spoon it over cus tar ds, cakes
and dess erts; us e it to add crunch to mousse or pudding; and substitute it
for natural almonds in muffins and other baked pr oducts. Rimmed baking sheet, gr eased or lined with par chment
MAKES 1 CUP (250 ML)1/3 cup (75 mL) water
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) pur e vanilla extract
1/4 tsp (1 tsp) gr ound cinnamon
1 cup (250 mL) whole almonds (with skins)
If I don’ t want to use the almonds whole, instead of separating them, I let them cool, then crush them
with a meat mallet. 1. In  a deep-sided, heavy-bottomed saucepan, combine water , sugar , vanilla
and cinnamon. Bring to a boil over high heat, stirring occasionally . Add
almonds and boil lightly over medium-low heat for 5 to 8 minu tes, stirring
occasionally . 2. When the liqu id has evaporated and the sugar covers the almonds with a
dry crus t, reduc e the temperature to low and stir constantly until the sugar
turns liq uid agai n and coats all of the almonds evenly . The sugar will have
reached the hard candy stage and will be brittle when it coo ls. W orking
quickly , pour the almond mixtur e onto the prepared sheet. Using 2 buttered
forks, separate the almonds from  each other and let cool. Store i n an airtight
container for up to 4 days or freeze for up to 2 months.b a y - s p i k e d  c h e r r y  c u r r a n t  j a m
The few  people who have been given this jam have flipped over  it. Friends
who own a bed and br eakfast in our ar ea actually wanted me to make and
sell it. Could it be that cherry jam is not as common as it once was? I love
this jam as well. A spoonful satisfies my maraschino-inspir ed cravings. Bay add s a mysteriously subtle nutmeg and spice essence to the cherries. The almond brings out the cherry flavour in such a complementary way that
if yo u don’ t know it is added, you may not detect that what y ou think is
bright cherry flavour is actually  almond enhanced. It’ s a perfec t match, but
don’ t be tempted to add mor e almond extract. MAKES 6 CUPS (1.5 l)
2 cups (500 mL) r edcurrants or cranberries
1 bay leaf
1/2 cup (125 mL) water
8 cups (2 L) pitted sour cherries
3–1/2 cups (875 mL) granulated sugar
2 tbsp (25 mL) fr eshly squeezed lemon juice1 tsp (5 mL) pur e almond extract
 
1. C ombine the currants, bay le af and water in a saucepan. Bring to a boil
over me dium heat, stirring occasionally . Reduce the heat and simmer gently
until the currants pop, about 6 minutes. Press through a sieve, catching the
juice in a non-reactive bowl. Reserve the juice and bay leaf; discard the
skins, s tems and seeds. Measure juice and, if necessary , add water to
measure 3/4 cup (175 mL). 2. Heat six 1-cup (250 mL) jars  in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 3. In  a Maslin p an, combine currant juice, cherries, sugar , lemon juice and
bay lea f. Heat, stirring constantly , over medium heat until sugar is
dissolved. Incre ase heat to hig h and bring to a boil. Keep the mixture
boiling hard for 25 to 35 minute s or until set (see Setting Point, next page),
stirring occasionally . 4. Skim of f and discard any foam. Stir in almond extract. Fill hot jars,
leaving a 1/4-inch (5 mm) headspace. Remove air bubbles and add more hot
jam, if necessar y , to leave a 1/4-inch (5 mm) headspace. W ip e rims, top
with flat lids an d screw on met al rings. Return jars to the hot water bath,topping up with hot water if necessary . Bring to a full rolling boil and
process jars for 10 minutes ( Boiling W ater Method, Step by Step ). 5. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . Use: Serve this heavenly jam with fresh baked bread, scones, almond cake
and pou nd cake and over cheesecake. It is very good with dark  rich meats
like bison, venison, duck, goose and other wild birds. Setting Point
Cherry Cur rant Jam has reached the setting  point when a candy thermometer reaches
the jelly stage, 212°F (100°C). If you don’ t have a thermometer: T o test for setting point, remove the jam from the
heat. Place a plate in the freezer for 2 min utes. Drop a spoonful of hot jam onto the
chilled plate. Return t he plate to the freezer for 1 minute. Push the spot of jam with a
fork. If the surface wrinkles, the jam is set and ready to pack into hot, sterilized jars. If t he jam i s not set, r eturn to a boil and tes t at 3-minute intervals, using a new chilled
plate each time. s o u r  c h e r r y  p i e  f i l l i n g
If yo u fr eeze this  pie filling in a fr eezer bag set in a 9-inch (23 cm) pie plate
so that it r oughl y fr eezes in that  shape, it can be partially thawed, r emoved
fr om the bag and popped right into the uncooked pie shell, topped with the
pastry la ttice an d cooked fr om partially fr ozen. Simply allow extra time to
bake at the lower temperatur e.
MAKES 3 PINTS (2 CUPS/500 mL) FROZEN CHERRIES, ENOUGH
FOR 2 9-INCH (23 cm) PIE FILLINGS1-1/4 cups (300 mL) granulated sugar
4 tbsp (25 mL) cornstar ch
6 cups (1.5 L) fr esh or fr ozen sour pitted cherries
2 tbsp (25 mL) melted butter
2 tbsp (25 mL) water
1 tbsp (15 mL) fr eshly squeezed lemon juice
1/4 tsp (1 mL) pur e almond extract
 
1. In a lar ge bowl, combine the sugar and cornstarch. Stir well with a fork to
evenly distribute the cornstarch. Add cherries and toss well. 2. In  a bowl, com bine melted butter , water , lemon juice and alm ond extract. Mix well and drizzle over cherries. T oss well to coat the cherries. 3. Divid e into two equal portion s and spoon into freezer bags. Set each bag
in a 9-inch (23 cm) pie plate, sq ueeze air out, seal, label and freeze. When
frozen, lift out of the pie plates and store in freezer for up to 6 months. OR
If fr eezing for Cherry Cobbler , divide into 3 and spoon into pint (2
cups/500 mL) freezer containers , leaving 1/2-inch (10 mm) headspace. Seal
with lid, label and freeze. l a t t i c e - t o p  c h e r r y  p i e
9-inch (23 cm) pie plate
Rimless baking sheet
Pr eheat oven to 400°F (200°C)
MAKES 1 PIE
1 bag Sour Cherry Pie Filling , thawedpastry for 9-inch (23 cm) pie, top and bottom ( strawberry rhubarb
galette )
2 tbsp (25 mL) unsalted butter
 
1. D ivide the pastry into 2 balls. Roll out one ball to about 13  inches (32
cm) in diameter . Roll around th e rolling pin and line the pie p late bottom
and sides, cutting of f any overhanging pastry . Roll out the second ball of
pastry to  the same size. Using a  sharp knife, cut into 1/2-inch (1 cm) wide
strips. 2. Pour (if completely thawed) or fit (if partially frozen) the pie  filling into
the pastry-lined pie plate. Cut the butter into small pieces and spread evenly
over the top of the filling. W orking from the centre of the pie, weave the
strips of pastry over and under into a lattice pattern. T rim the overhanging
strips an d crimp all around the edge of the pie. Slide the pie onto a baking
sheet. Bake in preheated oven for 10 minutes; reduce heat to 350°F (180°C)
and bake for 30 to 40 minutes o r until pastry is golden brown and filling is
bubbly
l o r i  s c h a e f f e r ’ s  c h e r r y  c o b b l e r
Last yea r I happened to visit my friend Lori Schaeffer at her cir ca 1700
home in Pennsylvania ar ound the middle of June, and found myself up a
tr ee the very afternoon I arrived. That day we happily pulled r ipe Mor ello
sour cherries for a few hours an d dispatched 15 quarts to the fr eezer . W ith
so m any cherries for pies and desserts, Lori has worked out a n easy and
dependable r ecipe for making her version of this homespun dessert. She
pr e-cooks the filling in the m icr owave, which significantly r educes the
baking time in the oven. Lori also has a lar ge gar den (she is a Master
Gar dener) with black raspberries, boysenberries and some blueberries, so
sometimes she mixes any or all of those berries with the cherries. 6 oven-pr oof individual soufflé dishes, lightly oiled1 6-well muffin tin
Pr eheat oven to 350° F (180° C)
MAKES 6 SER VINGS
3 pints (2 cups/500 mL) Sour Cherry Pie Filling , thawed
1–1/4 cups (300 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1–1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (80 mL) butter
1/2 cup (125 mL) buttermilk or milk
1 egg
1/2 tsp (2 mL) pur e vanilla extract
 
1. Comb ine the cherry filling in a microwave-able bowl. Microwave on
high, sti rring occasionally for 4 to 6 minutes or until thickened. Spoon
equal po rtions into each of the prepared individual souf flé dis hes. Set the
souf flé dishes into the wells of the muf fin tin. Set aside. 2. M eanwhile, in a mixing bow l, combine flour , sugar , baking powder and
salt. Using a pas try blender or 2 knives, cut in the butter until the pieces are
about th e size of peas. Combine the buttermilk, egg and vanilla and stir
until we ll mixed . Pour all at once into the flour mixture and stir  with a fork
until combined into a soft doug h. If too soft and sticky , use ex tra flour for
handling the dough. Divide the d ough into 6 equal pieces and press over the
cherries in the dishes. Bake in preheated oven for 15 to 20 min utes or until
topping is golden and filling is bubbly . Serve warm with whipped or ice
cream. Fr eezing Cherries
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Dry Pack
a) Freeze Individual Berries: Arrange washed, completely dry pitted
cherries in a sin gle layer , without touching each other , on a c ookie sheet. Fast-freeze for 1 hour . Pack into freezer containers (no need to leave
headspace). Squeeze out air; seal, label and return to freezer . OR
b) Fill pint (2-cup/500 mL) or quart (1 L) freezer containers with pitted
cherries to within 3 to 4 inches (7 to 10 cm) of the top. Pour dry granulated
sugar over top; use 1/2 cup (125 mL) sugar per 1 quart (1 L) of prepared
fruit. Squeeze out air; leave 1-inch (2.5 cm) headspace. Seal, label and
freeze. OR
Pack in Syrup:  In a saucepan, combine 2-1/2 cups (625 mL) granulated
sugar and 4 cups (1 L) water . Bring to a gentle boil over high heat, stirring
frequently . Redu ce heat and boil  gently for 3 minutes. Let cool. Fill pint (2-
cup/500 mL) or quart (1 L) freezer containers with pitted cherries to within3 to  4 inches (7 to 10 cm) of th e top. Pour syrup over top; use 1 cup (250
mL) syrup per 1  quart (1 L) of p repared fruit. Squeeze out air; leave 1-inch
(2.5 cm) headspace. Seal, label and freeze. OR
Crush:  U sing a potato masher , crush c herries in a non-reactive bowl. For
every qu art (1 L) of crushed ch erries, add 1-1/4 cups (300 mL ) granulated
sugar and 1/4 tsp (1 mL) ascorbic acid crystals. Stir until t he sugar is
dissolved. Pack into freezer containers, leaving a 1-inch (2.5 cm)
headspace. Seal, label and freeze.C u r r a n t s
BEING A TRUE BERR Y  ( un like raspberries and strawbe rries, which are
aggregate fruits) , currants and gooseberries have been used for pies, jams,
jellies and other preserves for ages. Native to the colder parts of North
America and Europe, currants h ave only begun to disappear from our tables
since the  latter part of the 20th century , at about the same time  the family
garden b egan to decline. Almost  everyone I know who is over 6 0—living in
the city or coun try—can remember the currant or gooseberry p atch in their
grandparents’ garden. Currants are bright red, round, almost translucent
globes, a nd are filled with seeds . Their taste is sharp and tart, and I find that
the best way to use them for preserving is to mash and strain them through a
cone colander and use just the juice. Good Pr eserving V arieties
The gar den red currant (Ribes rubrum)  is the most common variety , still
found in country gardens. There are wild, native North American varieties—Canadian blackcurrant
(R. hudsonianum)  and  American w ild currant (R. americanum )—but being
bigger a nd not quite as tart, the  European varieties soon replaced the wild
bushes i n garden s. Right: Big B en is a European blackcurrant o n display at
the Hampton Court Palace Flower Show , England.Any of the golde n, red or black currant varieties grown for market today are
excellent for preserving. The golden currant variety is tiny , making it tedious to trim for a whole
berry pr eserve. I would use it in a cordial where the fruit is st rained. The
golden syrup is a nice change from the traditional red or black d rink syrups. The blackcurrants are dramatic in jam and jelly . Pur chasing/Storing
• 1 lb (500 g) fresh currants yields 4 cups (1 L). • Y ou will need about 3/4 lb (375 g) currants for each quart (1 L) jar . Look fo r firm, fully ripe fruits that show no signs of bruising o r wrinkling. Use imm ediately after picking. Store in a cool place or refrigerate for up to
3 days. W ash just before using. Good W ith
• Spicy herbs such as basil, bay , thyme, chervil, tarragon. • Sweet seasonings such as cinnamon, ginger , cloves, nutmeg, vanilla,
almond. • Semi-soft cheeses such as havarti, Boursin; medium-age cheddars, colby . • Other fruit, such as raspberries, gooseberries, nectarines, peaches, pears. • T oasted almonds, pecans and walnuts, raisins. • Bold fish such as cod, perch. • Dried: used in holiday fruitcakes, mincemeat and other desserts.Pr eparation
W ash 1 or 2 qu arts (1 or 2 L) currants at a time in cool water  to which a
drop of food-safe soap has been added. Rinse well. Drain, cap and stem if
necessary . Pat dry . Canning Currants
See detailed canning information, Methods . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and  scald the lids, funnel, la dle and tongs ( Boiling W ater Method, Step
by Step ). 2. Make a Light Syrup:  In a la r ge sauc epan, combine 1 cup (250 mL)
granulated suga r with 4 cups (1 L) water; stir until dissolved. Bring to a
gentle b oil over  high heat. Mak es 4-1/2 cups (1.125 L) syrup,  enough for
three or four 1-quart (1 L) jars of currants. Note:  Y ou  can use the same amount of apple juice or white grape juice in
place of the light syrup. 3. Pack currants into jars either hot or raw . Make a  Raw Pack:  Fill jars with cu rrants, shaking the jar as you add more
to pack tightly . Cover with hot syrup or juice, leaving a 1/2-inch (1 cm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to esca pe. Add hot liq uid, if necessary to leave a 1/2-inch (1 cm)
headspace. W ip e sealing edge of jars with a clean, damp, lint-free cloth. Position flat lids over the tops of jars and hand-tighten screw bands. OR
Make a  Hot Pack:  Add currants to  gently boiling syrup or juice and boil
for a minute. Fi ll hot jars with hot fruit and cooking liquid, lea ving a 1/2-
inch (1 cm) headspace. Run a thin non-metallic utensil around the inside of
the jar to allow air to escape. A dd more hot fruit or liquid, if necessary , to
leave a 1/2-inch  (1 cm) headspace. W ipe sealing edge of jars w ith a clean,
damp, li nt-free c loth. Position flat lids over the tops of jars and hand-tighten
screw bands.4. P r ocess currants in a canne r:  Use  a Boiling W ater Canner according to
the chart below . OR
Process currants in a Pressure Canner following manufacturer ’ s directions
for steam pressure and time at your altitude. 5. Cool, Label and Stor e:  L ift jars from c anner and place on a clean towel
or rack. Do not re-tighten screw bands. Let the jars cool to room
temperature. This may take from 12 to 24 hours. Remove and store screw
bands. Check lid seals ( Boiling W ater Method, Step by  Step ). W ipe and
label sealed jars. Store in a cool, dark place. b l a c k c u r r a n t  c o r d i a l
It’ s always a tr eat to add a splash of blackcurrant or r edcurrant syrup to a
drink—alcoholic or not. This  light syrup will enhance w hite wine,
champagne, soda water , smooth ies, milkshakes and all sorts of fun cocktails
and mocktails. Its rich, fruity and sweetly tart smooth finish is so versatile
as a flavour spike in fruit dr essin gs and sauces. T ry a tablespoon  (15 mL) in
place of balsamic vinegar in a vinaigr ette or salad dr essing. If yo u ar e expecting thick syrup, this will be too thin for you, but you can
tailor th e amount of sugar you use to get the degr ee of heaviness  you desir e.
For med ium-thick syrup, use 2 cups (500 mL) granulated sugar; for heavysyrup, use 2-1/2 cups (625 mL) granulated sugar for every 2 cups (500 mL)
juice. Keep in mind that heavy syrup does not mix easily into cocktails. MAKES ABOUT 4 CUPS (1 L)
2 lb (1 kg) blackcurrants or r edcurrants grated rind and juice of 1
orange
2 cups (500 mL) water
3 cups (750 mL) granulated sugar (appr ox)
 
1. In a Maslin pan or saucepan, combine currants with orange rind, orange
juice an d water . Bring to a boil over medium heat, stirring frequently . Boil
for 2 or 3 minutes, crushing the berries with the back of a wooden spoon. 2. St rain the juic e through a che esecloth-lined cone (or regular)  sieve into a
non-reactive bowl. 3. Press the pulp to release as much of the juice as possible. 4. Heat four 1-cup (250 mL) jar s in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 5. Meas ure the juice and reserv e 1-1/2 cups (375 mL) sugar for every 2
cups (50 0 mL) juice. Return the  juice to the saucepan and stir i n the sugar . Bring to a boil over medium heat and boil for 1 minute. 6. S kim of f and discard any foam. Fill hot jars, leaving a 1/4-i nch (5 mm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to escape. Add more hot syrup, if necessary , to leave a 1/4-inch (5
mm) he adspace. W ipe rims, top with flat lids and screw on metal rings. Return jars to th e hot water ba th, topping up with hot water if necessary . Bring to  a full r olling boil and process jars for 15 minutes ( Boiling W ater
Method, Step by Step ). 7. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year .b l a c k  f o r e s t  f r e e z e r  j a m
This is such an easy jam, and once you have made it, you  will likely
r emember the measur ements without having to look them up. Y ou can
substitute cherries, strawberries, blackberries or r edcurrants for any of the
berries in the r ecipe. MAKES ABOUT 5 CUPS (1.125 L)
2 cups (500 mL) blackcurrants
2 cups (500 mL) wild blueberries
2 cups (500 mL) raspberries
2 cups (500 mL) granulated sugar
1 pkg (1–1/2 oz/45 g) fr eezer jam pectin crystals
 
1. In a lar ge non-reactive bowl, crush the currants, blueberries and
raspberries using a potato masher . 2. In  a separate bowl, combine s ugar and pectin, stirring until w ell blended. Pour over berries and mix well. Stir for 3 minutes. 3. Ladle  jam into plastic freezer containers or Mason jars, leaving a 1/2-
inch (1 cm) head space. Apply lids securely and label. Let jam stand at room
temperature until thickened, about 30 minutes. Freeze for up to 1 year .c u r r a n t  c a t s u p
I found a wonderful r ecipe for Currant Catsup in  Dr . Chase’ s Combination
Recipe Book (1917). This is my rather liberal interpr etation of that
“r eceipt.”
MAKES 3 CUPS (750 mL)
6 to 8 cups (1.5 to 2 L) fr esh or fr ozen r ed currants or blackcurrants (5
cups/1.25 L strained juice)
2–1/2 cups (625 mL) lightly packed br own sugar
1/2 cup (125 mL) malt vinegar
1 tbsp (15 mL) salt
1 cinnamon stick, 3 inches (8 cm), br oken into pieces
5 whole cloves
1 nutmeg, fr eshly grated, or 1 tsp (5 mL) gr ound nutmeg
 
1. In a non-reactive bowl or crock, mash the currants using a potato masher . 2. Spoon the mash into a colander or cone jelly strainer suspended over a
non-reactive bow l. Let the juice  drip into the bowl for at least 2 hours, or aslong as overnigh t, covered. Press the pulp using the wooden cone presser or
the back of a wooden spoon. Discard seeds and skin. 3. In a M aslin p an or canning kettle, combine currant juice, b rown sugar ,
vinegar and salt. T ie cinnamon,  cloves and nutmeg in a cheesecloth square
and suspend in the mixture. Bring to a boil over medium-high heat, stirring
frequently Reduce heat and boil gently for up to 45 minutes, stirring
occasionally , or until thickened to a ketchup consistency . 4.
_OceanofPDF.com_Preserving_-_Pat_Crocker.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        A piece of the whole sprig can be
suspended in jam or jelly, or set on the top of a sweet pr eserve as a
decoration. If you can get the roots in the fall, they can be candied. W ild Leeks or Ramps
There ar e many plants that belong to the Allium (Latin for “gar lic”) family,
including onions, garlic and leeks. Allium tricoccam  is native to North
America, found in deciduous forests from eastern Canada to North Carolina
and T ennessee and west as far a s Manitoba, Missouri and Minnesota. Good
with asparagus and artichoke, wild leeks of fer the green tops  and white
onionlike bulb for use in recipes. Use wild leeks in place of cultivated garlic
cloves in the spring recipes in this chapter. s p r i n g  h e r b  a ï o l i
Light, ta ngy citrus dr essings let the peppery taste of the gr eens shine
thr ough, while cr eamy garlic tones even out bitter notes for a headier taste. And, of course, the only truly gr eat dr essing is one you make y ourself. It’ s
r eally not har d, especially if you have high-quality extra-vir gin olive oil or
nut o il a nd a couple of herb vine gars or fr esh lemon juice on hand. T oasted
sesame oil and balsamic vineg ar ar e items to consider adding to your
pantry staples if not alr eady ther e. Y ou can make this exquisite Fr ench mayonnaise any time of year with fr esh
gr eens a t your disposal as the m arket dictates. It absolutely has to be stor ed
in th e r efrigerator, and since it d oes not fr eeze and cannot be home canned,
make up very small quantities, th en chill and serve within a day. Use spring
herbs, su ch as garlic gr eens or wild leek leaves, or other fr esh herbs, such
as tarragon, thyme or sage. Essential:  Y ou  can greatly  reduce the risk of botulism poisoning by gentl y
washing eggs in cool, soapy water. Rinse well and do not return to the
original carton. Store in a clean plastic egg tray in the refrigerator. MAKES 1–1/2 CUPS (375 ML)
6 cloves garlic
1 large egg + 1 egg yolk
1–1/4 cups (300 mL) extra-virgin olive oil or nut oil
1 tbsp (15 mL) fr eshly squeezed lemon juice
2 tbsp (25 mL) finely chopped fr esh herbs (see above)
1/2 tsp (2 mL) sea salt
 
1. In a b lender o r small food processor, chop garlic. Add egg a nd egg yolk
and process until blended. 2. W ith the motor running, slow ly add the olive oil through the opening in
the l id a nd proce ss just until the mixture thickens and emulsifies. (Aïoli will
get even thicker upon refrigeration,) Add lemon juice. Stir in herbs and salt. Scrape into a jar or small container with a tight-fitting lid and refrigerate
immediately Keep refrigerated until ready to use. Use within 1 day
c h a m p a g n e  r a s p b e r r y  v i n a i g r e t t e
In m y view, sp ring dr essings must be worthy of the spring- fr esh salad
gr eens and vegetables bursting with fr esh-tasting vitality. This vibrant,
sweet-tart pink vinaigr ette is the perfect match for a gr een spring mélange. In it s sim plest fo rm, vinaigr ette is an emulsion made fr om oil, vinegar and
salt, wit h no emulsifier used to keep the oil and vinegar fr om  separating. Often D ijon mustar d is added along with traditional herbs like tarragon,
thyme and marjoram. Cr eative chefs and kitchen gar deners ar e
experimenting now with differ ent cold-pr essed oils, fruited vinegars, puréed
vegetables and other less traditional flavours to make exceptional
vinaigr ettes with  zing. The ratio of vinegar to oil is usually one part vinegar
to thr ee parts oi l. When lemon ju ice is used in place of the vinegar, the ratio
changes: two parts lemon juice to thr ee parts oil. MAKES 1 CUP (250 ML)
3 tbsp (45 mL) Sweet Raspberry V inegar (page xx or stor e-bought)
2 tbsp (25 mL) champagne or sparkling white wine
1 tbsp (15 mL) honey Dijon mustard
1 tbsp (15 mL) finely chopped fr esh spring herbs (see above)
1/4 tsp (1 mL) sea salt
pinch fr eshly gr ound pepper
3/4 cup (175 mL) extra-virgin olive oil or nut oil
In a small bowl,  whisk together the raspberry vinegar, champagne, mustard,
herbs, salt and pepper. Whisking constantly add the oil in a slow, steadystream until completely incorporated. Use: Drizzle over spring greens, cooked fiddleheads, artichokes and
asparagus. s p r i n g  s a l a d
Of c ourse, you c an make this sa lad in the spring using all fr esh ingr edients. But if you hav e asparagus and artichokes in the pantry in January,
February or Mar ch, you can cel ebrate spring early. The vinaigr ette is sweet
and sour at the same time, lending a crisp, tart balance to the fr esh tastes of
the asparagus and artichokes. This salad is r eason enough to want to
pr eserve some of spring’ s citrus gr een tastes for the long, dark winter
ahead. Use spinach and bok choy or cabbage gr eens in the winter. As you
can see fr om the photo, I leave the skin on fr esh baby potatoes, but in
winter, y ou can cook them in th e skins, then peel and slice them after they
ar e c ooked. So t ry this salad no w with fr esh ingr edients, then pr eserve your
own asparagus and artichokes and enjoy it again in six months. MAKES 4 SER VINGS
12 small new potatoes or fingerlings
1 tsp (5 mL) salt
1 cup (250 mL) baby spinach, sorr el or arugula leaves
1 pint (2-cup/500 mL) jar canned asparagus, drained
1 pint (2-cup/500 mL) jar canned artichokes, drained
1/2 r ed onion, thinly sliced
1/4 cup (50 mL) coarsely chopped fr esh spring herbs
1 cup (250 mL) Champagne Raspberry V inaigr ette
sea salt and pepper
 1. In a s aucepan, cover potatoes  with water. Add 1 tsp (5 mL) salt and bring
to a boil over high heat. Cover, reduce heat and simmer for 12 to 15 minutes
or u ntil tender. R inse under cool water and drain. Quarter or sl ice potatoes
as desired.
There is no mention of Wild Leeks or Ramps in the provided text. The text discusses wild blueberries, blackberries, and cherries, but not Wild Leeks or Ramps.
What is the purpose of the Wild Leeks or Ramps?
The text does not explicitly state whether lemon juice can be used in place of vinegar, but it does suggest that you can make a vinaigrette with lemon juice and oil.
Can you use lemon juice in place of vinegar in the vinaigrette recipe?
The text does not explicitly state the purpose of the ginger in the Blueberry Conserve recipe, but it does suggest that the ginger adds a unique flavor.
What is the purpose of the ginger in the Blueberry Conserve recipe?
The text does not explicitly address freezing blackberries, blueberries, and cherries separately, but it does provide instructions for freezing blackberries, blueberries, and cherries in different recipes.
Can you freeze blackberries, blueberries, and cherries separately?
The text does not provide information on the storage duration of Blueberry Conserve in the refrigerator.
How long do you need to keep the Blueberry Conserve in the refrigerator?