My wife and kids are leaving for three weeks in Europe tomorrow evening just as the berries, tomatoes, and peppers begin to ripen. I don’t know anything about sauce or jam making.
I guess I’m going to learn.
My wife and kids are leaving for three weeks in Europe tomorrow evening just as the berries, tomatoes, and peppers begin to ripen. I don’t know anything about sauce or jam making.
I guess I’m going to learn.
TIL there’s such a thing as black raspberries, I was convinced that you just had a extremely early blackberry. Seems like they’re mostly grown on the north American west coast.
What are they like? My local plant pusher actually has them in stock so I might get a few.
Forgot to mention: the biggest issue with jams IMHO is getting the jars and cleaning them.
Vis-a-vis sauces I haven’t tried storing them without a freezer, but I suspect that it’s similar to jams. Wash the jars in a fungicide, then put them on a baking tray and pour in the sauce and place in an oven without lids. Once jar and sauce is real hot you put on a lid.
Again an opinion, but I generally don’t want to dehydrate vegetables for storage, takes too long.
They’re very similar in flavour to a regular red raspberry. My wife says they are seedy but I think she’s just used to seedless raspberries. I like them. I’m going to make jam if I can gather enough of them.