Summer Heirlooms

Danish Bullhead cabbage is a strain of an old
Danish Amager variety

Heirloom tomatoes are usually the star of the summer garden.  However there are some less mentioned heirlooms that are proven winners in the garden and worth a try. These heirlooms make their appearance before tomatoes and some can be replanted for a fall garden.

Cour di Bue an old European ox heart type cabbage.

Perfection Savoy Cabbage a pre- 1885 cabbage originating from France.  Beautiful crumply leaves needs room to grow.

Yellow Pencil Pod beans are a favorite wax bean heirloom introduced in 1900's. Stringless and delicious.  Also Royal Burgundy bush beans.  A beautiful deep purple unfortunately they turn green when cooked but they  a stunning.

Jalepenos and Anaheim chili peppers are both very well known heirlooms.

Black Beauty zucchini heirloom is a compact ever bearing bush type.  Fordhook squash is also a classic dark green zucchini.

 Patisson Golden Marbre Scallop harvest young as a summer squash when its tender or left to mature and harvested as a winter squash.

Detroit beets, a classic heirloom, have been around since 1892 known for large smooth roots as well as greens. Golden beets, a personal favorite, are a 1828 heirloom that is exceptional sweet.  If your are not a big fan of red beets definitely give this one a try.

St Valery carrots are a reliable heirloom.

Waltham broccoli is a consist producer with exceptional flavor when grown in the fall.

Purple Vienna kohlrabi a lesser known and appreciated member of the cole family with tender sweet bulbs.

Jostaberry Jelly

Ok this is officially my favorite jelly!  What is a jostaberry?  It is a hybrid cross between a black currant and gooseberry.  Jostaberries  are a great low maintenance, disease free, edible landscape bush perfect for the backyard berry grower.   The berries ripen over time to a deep purple and unlike gooseberries are spineless.  I pick them and freeze them on a tray lined with freezer paper. When you are ready to make the jelly allow the berries to defrost.  I do not worry about removing stems or tails.  With this recipe you can mix gooseberries and jostaberries. You will need about 6 cups of berries.

Jostaberries

If freezing spread on freezer paper on a tray and place in freezer.  When frozen put in ziploc bags.  Thaw berries when you are ready to make this jelly.

Put berries in a pot with a little water.  Simmer til tender.  Don't worry about stems because it will be strained through a jelly bag.

Mash periodically with a potato masher.

Pour into a jelly bag. Allow juice to strain.

Jostaberry juice mixed with pectin.

Keep lids hot but do not boil. 

Finished jelly is beautiful and delicious!

I wash the berries add berries and water to bottom of a pot and bring to a boil.  Mash berries as they soften with a potato masher. Wet a jelly bag and put it on a frame over a large measuring bowl.  Pour berry mixture into a jelly bag and let juice drain.  You can gently squeeze the bag to get all the juice. 

You will need 3 cups of juice.  Mix this with 1 package of powdered pectin.  Bring to a boil and add 5 cups of sugar.  Have the sugar pre-measured in a bowl.  Return to boil for 1 minute.  Pour into half pint jars, wipe rims, secure lids and can in a water bath canner for 10 minutes.  Add 10 minutes for high altitude. 

This jelly is a beautiful red color and  so delicious!  It will definitely be a family favorite.

If you haven't yet planted jostaberries here is a post to help you get started with this low maintenance, productive bush.

Growing Jostaberries

Golden Plum Spiced Jam

Yellow plums are not as easy to find as red plums.  If you are fortunate to find them or better yet have a tree in your orchard,  they are a wonderful treat.  Delicious fresh eating or in jams, jellies, syrups, and fruit leathers.  

This Golden Plum Spiced Jam recipe is from Ball Complete Book of Home Preserving.   Its is delicious with a just a hint of cinnamon.

1  four inch cinnamon stick broken into pieces

3 1/2 lbs yellow plums pitted

1/2  c  unsweetened apple juice

6 2/3 cups sugar

1 pouch liquid pectin

Prepare your canner, jars, and lids.

A kitchen scale for canning is a must

In a large stainless steel pot, combine plums, apple juice, and the broken cinnamon stick.  Bring to a boil over medium heat while stirring. Partially cover, reduce the heat, and boil gently for 5- 10 minutes. Stir frequently.

Remove from heat.  Discard the cinnamon stick.  Measure out 4 1/2 cups of the cooked plums

Plums are a little time consuming to remove from the pit but this jam is worth the effort.

Return the plum mixture to a saucepan and add the sugar.  Over high heat, stirring constantly, bring to a full rolling boil you cannot stir down.

Add the liquid pectin.  Boil hard, stirring constantly for 1 minute.

Remove from heat and allow to sit for 5 minutes.  Skim off foam.

Ladle into hot jars leaving 1/4 inch headspace.  Wipe the rims and cap.

Place jars in a water bath canner.  Bring to a boil and process for 10 minutes.  Add 5 minute if you are over 5000 ft altitude.  

Remove the water bath canner lid and allow to sit for 5- 10 minutes, then remove the jars to cool.

You can remove the rings to store.

Enjoy this delicious summer treat!