I can make jam….apparently…

One day last summer, my husband came home with the girls after picking blackberries. They thumped several pounds of berries on the counter and he said, “Here you go, you can make jam.” I looked at the berries and then at my husband, “I can?”

The next day he returned from shopping with a large flat of jamming jars. I looked at the jars and then at my husband and said, “What are these for?”

“To make jam, you can do it, its easy.”

“Why don’t you make it then?”

Blank stare….

So, the jamming jars have been hidden in the back of the liquor cupboard and I am slowly whittling down the berry stash in the freezer in smoothies and pancakes. No jam here. I did however make pickled beans for Caesars on Christmas day after the celery had been compromised. Now that was easy. I found a recipe here.

You need:

1 tall skinny Tupperware/Ziploc container, with a screw on lid instead of jars… I don’t do jars…


* 2 1/2 pounds fresh green beans
* 2 1/2 cups distilled white vinegar
* 2 cups water
* 1/4 cup salt
* 1 clove garlic, peeled
* 1 bunch fresh dill weed (I didn’t have any so I used dried dill)
* 3/4 teaspoon red pepper flakes (optional-but if no one else likes spicy use the peppers so you can have them all to yourself)

In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. I added the peppers and dried dill to this concoction. You are supposed to take the garlic out after you boil the brine, but I might keep it and eat it.

I cut and cleaned the beans and put them all in my Ziploc container. I poured in the liquid, closed up the lid and let it sit on the counter for a couple of hours. By the time it was Caesar time they were cool enough to use and already had a nice flavour. I don’t have to worry about them going bad or sealing them up in jars, I will have eaten them all by Friday.



About Theresa

Writer, sister, mother, human.