We’ve had quite the adventure! We start with a ride in the side-by-side, where we search for berries and grouse to harvest. Next, we head into the garden and greenhouses for a tour and update, showing some of the crops we’ve harvested. The big news? Our goat Rosie gave birth to three adorable kids! We’ve been keeping a close eye on them as they settle in, and they’re all doing well. Finally, we harvest some berries from our property and gather fireweed to make delicious jam and jelly.
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Watermelon Berry Jam
10 Cups of Watermelon Berries
1 Cup of Water - Start with 1/2 cup and add more if too thick
5 Cups of Sugar
5 TBSP Lemon Juice
4 Packs of Sure Jell Pectin
Heat berries and water until boiling. Turn down to a simmer and reduce down to 50% (30-40 minutes). Stir in lemon juice and pectin. Boil 1 minute then add sugar. Boil for another 2 to 3 minutes. Add to sterilized/heated jars leaving 1/4 inch headspace. Secure lids to finger-tight and add to water bath canner. Boil for approximately 10 minutes. Remove and let set, undisturbed for 24 hours.
Based off of last year's refrigerator jam recipe:
ournutritionki...
Fireweed Jelly
8 Cups Fireweed Blossoms
1/4 Cup Fresh Squeezed Lemon Juice
4 1/2 Cups Water
2 Pkgs Sure-Jell Pectin
5 Cups Sugar
Pick blossoms off stems, rinse, and place in a pot. Add water and lemon juice, and bring to a boil. Boil for 8 minutes. Strain "fireweed tea" into a container. Discard flowers. Bring fireweed tea back to a boil and add powdered pectin. While boiling, add 1 cup of sugar at a time until all 5 cups are added. Boil for 1 minute. Turn off heat. Ladle into clean, jelly jars, close finger-tight, add to water bath canner and boil for approximately 10 minutes. Remove and let set, undisturbed for 24 hours.
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Garlic Scape Salt
About 20 Scapes
1/2 lb Salt (Kosher, Mediterranean Sea salt, etc.)
Cut up scapes and add to a food processor. Mix until well puréed. Slowly mix in salt. Mix well.
Pour onto a baking sheet, spread thin, and let it dry for 10 days (may vary depending on how humid your environment is). You can also use a dehydrator. During drying, stir 2 to 3 times a day. Store in glass jars. Does not need to be refrigerated. Keep out of direct sun to preserve color.
Recipe found on Facebook - original author unknown
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