Both of these recipes are quicker than the vintage versions, but just as delicious!
Its berry season and that means time to make some jam.
The jam had to be cooked for quite a long time to gel.
Almost immediately, the jam jelled to its finished consistency.
Not an exact science.
The two go together perfectly.
Usually, mom made her basic white loaf which included milk and melted butter, our familys favorite.
She used regular yeast and bloomed it for 10 minutes in the water and sugar before adding the flour.
Ive substituted instant yeast and just mixed everything together all at once to save those few minutes!
I said this was quick!
Its Sunday, lets make a memory
So, you have the time now!
Quick Homemade Honey Whole Wheat Bread
Put the water and honeyin the bowl of a food processor.
Pulse a few times until the honey is mixed in and add the yeast, flour, and salt.
This usually takes about a minute.
Turn out onto a lightly floured boardand give it a few kneads.
Place in a greased bowl, turn it around so the dough is oiled on all sides.
Cover with plastic or a tea towel and place in a warm spot for an hour.
The dough should be double in size.
Release the dough from the bowl, it will collapse, it is supposed to.
Preheat your oven to 350 degrees.
Place in the middle rack of the oven.
Bake for about 35 minutes and check.
The most reliable test is the temperature.
Let cool completely, then slice and enjoy!
As with any homemade bread, kindly dont be tempted to cut into it hot.
You will ruin the texture of your loaf and be sad.
The blackberries are acidic enough so that you dont have to, but, well, mom always did!
you’ve got the option to also follow the directions for a lower sugar jam.
Prepare you jars and lidsby washing in hot sudsy water and rinsing well.
Keep warm in a pot of hot water and set aside.
It is wise to enlist the kids to handle the crushing ofthe berries!
The sugar, not so much…
Rinse and pick over theblackberries for stems and odd ones.
Crush with a potato masher until most of the berries are broken up.
Place in a large stockpotalong with the pectin.
you’re free to also add a teaspoon of butter to reduce foaming, I usually do.
Shut off the heat, and skim any foam from the top.
Put your ring on finger tight only, and set aside.
it’s possible for you to stop hereand let the jam set overnight, then refrigerate.
If you want to process them, fill your canner with hot water and bring to a boil.
Add your jars with the water 2 inches above the top of the jars.
Bring back to a full boil and start timing 15 minutes.
Remove from the canner,let sit overnight, and store in a cool spot.
you could also use your freezer!
Or freeze!Make a big batch according to the Sure-Jell freezer jam directions in the package.
Note: you’re able to also add a bit of cinnamon or allspice to the berries.
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