We can't believe that summer is nearing an end. We feel like we blinked and suddenly, it's August! This time of year is bountiful and a great time to harvest from the earth. A few of our favorite berries to pick this time of year are salmonberries and blueberries. If you have it on your to-do list to pick a basket full, give these recipes a try. We promise they won't disappoint.
Salmonberry Jelly
Ingredients:
Simple and savory, all you need is salmonberries and sugar.
How to:
Rinse off berries and remove stems
Measure out your berries you will need approximately 2/3 cup of sugar for every 1 cup of berries.
Mix berries and sugar together until berries are fully mashed.
Heat the mixture until sugar is liquid and fully melted, stir regularly.
Spoon the hot jam into the sterilized jars leaving ¼ inch heads space.
Seal jars properly and enjoy as needed!
Salmonberry Pie
Ingredients:
Pie crust dough (double)
Salmonberries
1 cup of sugar
1/3 teaspoon salt
2 gratings of nutmeg
1/3-1/2 cup all-purpose flour
1 knob of butter
1 egg white mixed with 2 teaspoons of water
Pinch of extra sugar for sprinkling on the top of the pie before it bakes.
How to:
Place berries in the pan make sure they are about 1/2 inch below the rim of the pie pan.
Remove berries and mix gently with the ingredients above. Be sure you don't over mix, berries should keep their shape.
Pour into a pie pan lined with an unbaked pie crust and dot with butter.
Place top crust on pie and cut vents.
Paint with some of the egg white/ water mixture and sprinkle some sugar on top of the pie.
Bake at 425 for 20 minutes.
Turn down the oven to 375 and bake for another 30-40 minutes
Let cool!
Blueberry Jam
Ingredients:
4 cups fresh blueberries
1 cup white sugar.
A squeeze of lemon (1 tablespoon)
A pinch of ground cinnamon.
How To:
Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan, Cook on medium heat until jam is thick. (about 30 minutes.) Make sure to stir consistently. Once cooked you can place into canning jars as needed or enjoy fresh!