jamming

Wow--it's sure been a long time since I posted here. 

I think I wanted to save my blog from the fullness of my impatience during that time between when Matt began his exit of Camp K-V, Iraq and when he actually, finally landed in San Diego.

Then, I suppose, I've been distracted with getting used to living with my dear husband again.  Which is a delightful challenge.  It's good to be together again, and to settle into our house together.

One of the messes he came home to was our backyard.  It was a disaster.  I'd attempted to begin cutting back our uncontrollable (if abundantly fruitful) passionfruit vine and made a bigger mess of it.  The banana tree that bloomed in August fell over a few weeks ago from the gradual pull of the weight of its fruit, and was poorly propped up by a teetering pair of stacked chairs and a wooden prop.  And so on.

Last Friday, we made a go at cleaning it up.  And things are looking much better.  We're just eager for the trash truck to come down our street this week.

One little piece of our work was picking the last three hands of bananas on the other plant--the one that bloomed in June.  They were still green, but I've decided that I don't think they're gonna turn yellow on the plant.

So, with those bananas now turning yellow, tonight, I made my second batch of banana jam from one hand.  It's too early to say for sure, but it early results seem very promising.  And with peanut butter on a sandwich: yum.

Banana jam recipes were a bit tricky to find, so I thought I'd share mine.

Homegrown Banana Jam

7 cups of bananas, chopped

juice of 2 limes (about 1/2 c.)

2 cups of white grape juice

4 1/2 c. sugar

Combine it all, mashing the bananas up a bit.  Bring it to a boil, stirring regularly.  Let it boil for about 15 minutes, 'til it seems good and jammy.  Pour it into jars, and process for 10 minutes in hot water bath.

Makes 9 1/2 pint jars, with about a half-cup left over.  I'm a big fan of left-over jam samples.

(Why do you suppose half-pint sound so much more quaint that "cup" when speaking of jars of jam?)

yes we can

I don't know why it hadn't occurred to me that my newfound appreciation for canning coincides so beautifully with the election of a president who has lifted our hopes with a slogan so beautifully affirming of both the generous possibility of human communities and jam preservation.  Yes, we can.

Who knew that my own little efforts at food security would resonate so elegantly with this exciting moment in history?

The passionfruit vine in our backyard grew crazy this year, so I've been enjoying the challenge of figuring out ways to preserve it.  

In that spirit, here's how I have been making passionfruit jam:

Ingredients:

about 30 ripe passionfruits (really, though, some are awfully little, so make it more like 34)

2 1/2 limes

water

about 4 lbs of sugar

Get the pulp out of the passionfruits.  My preferred method, to get most of the pulp but few of the seeds, is to cut the stem-end of the fruits off, scoop the pulp and seeds and everything into my little food processor, and run it for a few seconds.  The food processor frees the good, tasty pulp from the seeds.  Then, you can pour it through a strainer, into a bowl.   Add the lime juice, and set it aside.   (I think a few seeds make a nice addition to the jam, so I let a few of them through, too.)

Put the rest of the passionfruits--the wrinkly outside--into a big pot, and add water until at least half of them are submerged.  Boil them for at least 30 minutes, until the white pithy parts are all moist and swollen and kind-of purplish.

Cool the fruits you've just boiled, and peel the outer, crunchy skin away from the now-moist pithy pulp part.  Compost the skin, and put the inside pulp layer into the food processor.  I only have a little food processor, so I do about 6 fruits at a time, adding about 1/4 cup of the water from the boiling pot into each batch.  Blend the pulp until it's milkshake-thick.  (You'll end up adding about 1 1/2 cups of the water from the pot you'd boiled the fruits in.)

Now, as you put all the pulp and the juice into a big pot for turning into jam, measure the volume, and add an equivalent amount of sugar.  Bring it to a boil, and watch until it begins to turn jammy.  It doesn't take long--apparently, there's a good amount of pectin in that pulp.

Put the jam into jars, and process in boiling water bath.