Blueberry Port Jam – Canning on Sundays … on Tuesday

Canning on SundaysBlueberry Port JamOk… so it’s not exactly Sunday, but since I have been MIA for a while I wanted to get this post out there even though it wasn’t the right day. I figured you wouldn’t mind….

About my absence…. things have gotten pretty busy for me this last month with my business.  For those of you that don’t know, I make and sell jams, jellies and mustard at fairs and farmer’s markets as well as in my Etsy shop (Warning: shameless plug) If you would like to check it out just click HERE

  Another part of the business that I have been trying to grow has been the jams/jellies as event favors. I have been very excited to have some favor orders come in recently and that on top of my fair season starting this last month has been taking a lot of my time (on top of being a mom of 2 young kids, finally being able to get outside and start working in the gardens and just life itself!)

Getting on the computer and have the time and energy to write a  post has been, unfortunately, put on the back burner.

However, I really do love share recipes and such with all of you! So I just wanted to let you all know that even though there won’t be any regularity to my posting, I still will be around here and there to share!

And now on to the recipe, and it actually ties into what I was just talking about….

I was contacted in regards to an order for wedding favors and the bride-to-be asked if I made a Blueberry Port Jam. I told her I never had but knowing that I really like the red wine jelly that I make and of course Blueberry Jam too, I was very curious to taste a sort of combination of the two. 

She asked for a sample and I was actually eager to whip up a batch just so I could taste it myself! 

and I like! I like!  (and so did she, because that is what she will be having for the favors at her wedding!)

So with berry season fast approaching, here is a really tasty recipe to try with those blueberries.


Blueberry Port Jam
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  1. 5 1/2 cups sugar
  2. 3 pints fresh blueberries (32 oz frozen)
  3. 1 packet powdered pectin (1.75 ounces)
  4. 1 cup ruby port
  5. 1/4 teaspoon cinnamon
  6. 1/8 teaspoon ground cloves
  1. Prepare canner, jars and lids.
  2. Puree blueberries in food processor, working in batches. This should yield you about 4 cups.
  3. Place blueberries in large pot and whisk in pectin, until dissolved.
  4. Add port, cinnamon and clove.
  5. Bring to a full roiling boil over medium high heat, stirring frequently.
  6. Add sugar, all at once, stirring to dissolve.
  7. Return to a full roiling boil and boil for 1 minute.
  8. Remove from heat, skim off any foam.
  9. Fill hot jars, leaving 1/4 inch head space.
  10. Remove any air bubbles, wipe rims and affix lids.
  11. Process in a boiling water bath for 10 minutes.
  12. Remove from canner and let rest undisturbed for 24 hours.
  1. Yields: 7 half pints
Adapted from Serious Eats
Adapted from Serious Eats
From the Garden Table


Mustard Pickles – Canning on Sundays

Canning on SundaysMustard Pickles - From the Garden TableKeeping in the vein of last weeks post about the cookbook The Pickled Pantry by Andrea Chesman, I’m sticking with pickles this week.

I had kind of heard about mustard pickles in the past but don’t think I had ever really come across them anywhere. When I came across an acquaintance and I told him how I had been in the midst of a pickling frenzy, he asked if I had every made mustard pickles.

I told him I hadn’t but the wheels started turning in my head……  we like pickles and we definitely like mustard….. I need to find a recipe!!!

and so I did.

This time I turned to The Ball Complete Book of Home Preserving, which also has a great collection of pickle recipes.

These are a “chunky” style pickle rather than slices or spears with red bell pepper thrown in for some nice color.  They are a nice, mild pickle with a thicker brine. A great change of pace!


Mustard Pickles
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  1. 14 cups cubed, seeded, peeled pickling cucumbers
  2. 6 cups onions, chopped
  3. 1/4 cup pickling/canning salt
  4. 3 cups sugar
  5. 4 tablespoons ClearJel
  6. 1/4 cup dry mustard
  7. 1 tablespoon ground ginger
  8. 1 teaspoon turmeric
  9. 1/2 cup water
  10. 2 cups white vinegar
  11. 1 red bell pepper, finely chopped and seeded
  1. In very large bowl, add cucumbers and onions, sprinkle with pickling salt.
  2. Let sit for 1 hour.
  3. Place in a colander in the sink and let drain thoroughly.
  4. Prepare canner, jars and lids.
  5. In large saucepan combine sugar, mustard, ClearJel, ginger and turmeric. Stir well.
  6. Slowly add in water and then vinegar and red pepper.
  7. Bring to a boil over medium high heat, stirring frequently.
  8. Reduce heat and boil gently, until mixture thickens. Continue to stir frequently.
  9. When mixture thicken (about 5 minutes) add cucumbers and onions and return to a boil.
  10. Ladle into hot jars, leaving 1/2 inch head space.
  11. remove air bubbles, wipe rims and affix lids.
  12. Process in a boiling water bath for 10 minutes.
  13. Remove from canner and let sit, undisturbed for 24 hours.
  1. Yields: 7 pints
  2. *Pickles are best if let to meld for 6 weeks (but they still do taste pretty good if you can't wait that long!)
Adapted from The Ball Complete Book of Home Preserving
Adapted from The Ball Complete Book of Home Preserving
From the Garden Table


Cranberry Sweet Potato Muffins

Cranberry Sweet Potato Muffins - From the Garden TableWe absolutely love muffins in this house.

With the almost endless recipes out there for them, I am always on the look out for a new, healthy but tasty option. Granted, I don’t always go for the healthiest, sometimes the yummiest wins, but this recipe covers both!

When I originally came across the recipe, it was one of those that made me stop and think about what it could possibly taste like. I have never used sweet potato in baking, but I do love it otherwise.

Only one way to find out right?

and they turned out great!  I used dried cranberries instead of the fresh called for in the original recipe (time of year issue) but I think the dried worked out very well adding the little pockets of sweetness, I will definitely stick with the dried in the future too.

It was one of those treats that you could feel good about eating, sweet potato is a super food after all. :) The kids loved them too and I didn’t mind if they had seconds (or maybe even thirds)!


Cranberry Sweet Potato Muffins
Yields 12
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  1. 1 1/2 cup flour
  2. 1/2 cup sugar
  3. 2 teaspoons baking powder
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1 egg
  8. 1/2 cup milk
  9. 1/2 cup sweet potato, cold, mashed
  10. 1/4 cup butter, melted
  11. 2/3 cup dried cranberries
  1. Preheat oven to 375.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
  3. In another bowl, combine the egg, milk, sweet potatoes and butter.
  4. Gently stir into dry ingredients until just mixed. Do not over stir.
  5. Fold in cranberries.
  6. Fill greased or paper-line muffin cups half full.
  7. Bake for 18-22 minutes or until a toothpick inserted in muffins comes out clean.
  8. Cool in pan 10 minutes before removing to a wire rack.
Adapted from Taste of Home
Adapted from Taste of Home
From the Garden Table