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Posts Tagged ‘jam making’

SLPS enjoyed a beautiful Sunday afternoon September 25, 2016 gathering Elder berries in Little Cottonwood Canyon, UT. A friend of the society took us on the afternoon gathering, driving up to a select location along the road among the Aspen forests. Traipsing through the underbrush, the Elder berry bushes were in many spots, rising some 10 feet into the air with the berries dangling before the gatherers. The whiter the berry, the sweeter the juice is how it goes, but always leave some berries for next year if there aren’t any green ones left as the dears also eat the berries.

A trip to the river refreshed everyone. While walking back to the car, President Cureton stumbled upon a Mountain Ash, also known as Rowan, containing bright red berries. What delicious jam all these berries will make!

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Mountain Berry Harvesting 2016, view at canyon, Sunday, September 25, 2016, Little Cottonwood Canyon, UT

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Mountain Berry Harvesting 2016, view in canyon looking south west, Sunday, September 25, 2016, Little Cottonwood Canyon, UT

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Mountain Berry Harvesting 2016, Elder berries on tree with Ashton Longhurst (l) and Lei Loni Middleton, Sunday, September 25, 2016, Little Cottonwood Canyon, UT

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Mountain Berry Harvesting 2016, Daniel Cureton (north view), Sunday, September 25, 2016, Little Cottonwood Canyon, UT

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Mountain Berry Harvesting 2016, in the Aspen forest l to r: Rachel Figueroa, Ashton Longhurst, Lei Loni Middleton, Sunday, September 25, 2016, Little Cottonwood Canyon, UT

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Mountain Berry Harvesting 2016, river with Lei Loni Middleton (l) and Ashton Longhurst, Sunday, September 25, 2016, Little Cottonwood Canyon, UT

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Mountain Berry Harvesting 2016, Lei Loni Middleton with Rowan berries, Sunday, September 25, 2016, Little Cottonwood Canyon, UT

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A little summer kitchen magic! Jam Making… that’s what the members of SLPS did for their July full moon, known as the Buck moon when young buck’s antlers grow and come in, on Saturday, July 17, 2016.

The apricots and Oregon grapes used for the jam mix had come from the Society’s own back yard. The apricots and grapes were processed and heated with lemon juice and pectin. Sugar was added and a roiling boil achieved. The jars and lids were heated in a water bath to prevent bursting from the heat differential. The jars were filled and set upside to seal the lids while they cooled. After 5 hours, the society output 23 mason jars of apricot Oregon grape jam! The taste is sweet yet wild. Delicious!

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July 2016 Full Buck Moon Ritual, jam making-Stesha Bowden (l) and Ashton Longhurst cutting apricots, Saturday, July 17, 2016, Salt Lake City, UT

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July 2016 Full Buk Moon Ritual, jam making-Oregon grapes, Saturday, July 17, 2016, Salt Lake City, UT

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July 2016 Full Buck Moon Ritual, jam making-apricots and Oregon grapes processed, Saturday, July 17, 2016, Salt Lake City, UT

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July 2016 Full Buck Moon Ritual, jam making-cooking apricot and Oregon grape jam mix and bathing jars, Saturday, July 17, 2016, Salt Lake City, UT

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July 2016 Full Buck Moon Ritual, jam making-Daniel Cureton stirring jam mix, Saturday, July 17, 2016, Salt Lake City, UT

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July 2016 Full Buck Moon Ritual, jam making-set up, Saturday, July 17, 2016, Salt Lake City, UT

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July 2016 Full Buck Moon Ritual, jam making-filling jam jar, Saturday, July 17, 2016, Salt Lake City, UT

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July 2016 Full Buck Moon Ritual, jam making-jam jars sealing and cooling, Saturday, July 17, 2016, Salt Lake City, UT

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