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Jenny Gomes

How to Sew Spandex

September 1, 2016 by Jenny Gomes 2 Comments

This post will explain several helpful tips for how to sew spandex- one of the trickiest fabrics- but will have you sewing your own yoga pants, mending leotards, and creating your own running gear in no time.

How to Sew Spandex

Want to learn to sew? This is the course that I recommend and love!

Sewing super stretchy spandex and similar knits can be intimidating but the results can be totally rad workout clothes like the neon purple leggings I made recently. These are the tips I can share to ensure a successful spandex sewing session (like what I did there? I’m an English teacher at heart!).

Sewing machine needles may seem like they are all the same but they are not. They differ in very important ways and by using the correct needle for your fabric type you can avoid a less-than-awesome project which is a buzzkill for any sewist.

Here’s a link to a great article on the Craftsy.com blog http://www.craftsy.com/blog/2015/03/schmetz-sewing-machine-needles/

This explains clearly all the different types of needles better than I ever could.

If a long-ish pdf isn’t something you need in your literal or metaphorical sewing basket, here’s the really short version.

You need stretch needles for stretch knits (drapey tee shirt knit, spandex, anything quite stretchy),

universal or standard needles for sewing wovens (quilting cotton, non-stretchy fabrics commonly used in clothing and textiles, etc)

and if you have a fancy project where you are sewing something like vinyl, sequins, something very sheer or delicate like the top layer of a formal gown, refer to a guide like the one above.

The difference between a “sharp” needle which is used for wovens and a “ball” needle used for knits is a simple but crucial one. A sharp slice through the fabric and a ball somehow wiggle through the loops in the knit the way you might stick your finger through an afghan. It is magic and by using the correct needle for knits, you prevent a whole host of fabric-ruining troubles. Get the right needle for the project.

My spandex legging project came about when my mom unearthed yards of neon purple swimsuit spandex from when I was a child. As in over twenty years ago. Did I mention, dear readers, that we are borderline fabric hoarders in my family? My passion for sewing plus my new passion for yoga resulted in a plan for leggings.

There’s enough purple spandex to make a full Jane Fonda-esque leotard, which would be AWESOME but I am really busy and leggings seemed much more achievable in the time I have to sew.

I used a Simplicity legging and dress pattern but you could get a legging pattern from nearly any pattern company. I chose a pattern that included not only the pattern for leggings but for a tank top dress also. I could have purchased a leggings-only pattern but for the same price, it seemed sensible to choose the pattern with the most choices in the envelope.

Because leggings are a very close fitting and unforgiving garment (especially in neon purple), take the time to measure yourself carefully, Wildflowers. I took my pants off and measured several times around the smallest part of my waist (called the waist, which is confusing since most denim waistbands now sit much lower than that) and the fullest part of my rear (called the hip).

I was in between sizes so I chose the larger of the two because, as with your hair, you can always cut more (take in) but once you cut, that’s it. I ended up taking the leggings in, a quarter inch at a time, in the thigh and crotch seams, for the perfect fit.

Another important tip I can share is that on the leg hem I stitched a second seam around each leg opening about an eighth of an inch from the first and trimmed the excess. This created a professional finish and was a nice alternative to using a serger, which I do not own.

Because I used old but well-cared for fabric and I purchased the correct stretch needle, I have a new pair of leggings that I love for a very low cost.

Sewing spandex was much easier than I expected because it isn’t super slippery (which can be challenging), it didn’t slide off my lap and table the way chiffon might (also difficult), and it was actually an easy sewing experience. I’d recommend it to any sewist who is comfortable sewing and cutting wovens to the point they can whip out a pillowcase or pair of pajama bottoms with ease and without tears.

Notice in the photo above the horizontal fold in the rise of the pattern piece. I did this because I have a short waist, I’m a  short girl, and I didn’t want my leggings to have a high rise. There’s a line where it is appropriate to make such an adjustment on most pant pattern pieces.

Before you cut, be sure your pattern pieces are pinned to the spandex so the MOST stretch is going from hip to hip, or AROUND the biggest part of your body. You do not want the most stretch to be from hip to ankle. Some spandex stretches almost the same in both directions and if this is the case with your fabric at hand, rest easy. As long as there is a lot of stretch happening from hip to hip, your garment will likely fit and be flattering.

Cutting out the two legs of the leggings was a small chore and very few seams required (2 leg seams, the crotch, the waistband, and 2 leg hems) were also simply because I had the right needle.

 How to Sew Spandex | The Domestic Wildflower click to read this helpful tutorial full of tips and tricks for sewing stretch fabric with ease! Mend or make your own yoga pants!

If you have read this set of tips, you’ll now know that you need to get a ball needle that is specially made for sewing stretch, use a pattern that is specifically for stretchy spandex, and remember you can always sew your item a bit smaller, and it is wiser to start larger and alter it to be smaller.

I dove into ANOTHER stretch sewing project very recently. Check out my latest post, 10 Things You Think When Sewing Lingerie For The First Time right here! 

You may now also see that I can break something pretty complicated into simple, clear, easy-to-follow steps. For example, I made this super cute basket in ONE (just 1!) nap time:

If you want to learn how to sew, check out the courses HERE!

Get the chunky crochet basket mini masterclass here from The Domestic Wildflower!I wrote all the instructions out in a fun PDF that I’d love to share with you completely for free, you crafty readers!

 I want the basket step-by step guide!

What projects have you tackled with stretch fabrics, dear Wildflowers? Share your successes (or flops!) in the comment section below!

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Filed Under: Sew

Shibori & Indigo Dye

August 15, 2016 by Jenny Gomes Leave a Comment

This post will explain indigo dye and the technique of dyeing with indigo known as shibori.

Shibori & Indigo Dye

I had the distinct pleasure of attending a shibori workshop at the start of the summer and in addition to learning all about the shibori technique and the amazing indigo dye, I got to meet some lovely makers including the host, Allie. She shared with me the following information during and after the workshop.

 

Shibori is a resist dye technique that was developed in Japan. The philosophy of shibori is that rather than the maker force the fabric to result in the image of the mind’s eye, but rather the cloth, dye, and maker work together to make the unexpected, which of course is better than what we makers could dream up alone anyway. The philosophy of ‘wabi-sabi’ was explained at the workshop as well and its tenets of embracing imperfection and appreciating the organic outcome were very welcome to my generally rushed, stressed, and way too busy mama’s heart.

 

The idea with shibori is wherever you fold or crease the fabric, that is where the dye will not reach it and thus will remain the original color of the fabric.

 

One method of shibori, or folding, is Kumo Shibori. This is basically accordion folding your fabric (in my case a white, silk scarf) in a Z shape.

Shibori & Indigo Dyeing | The Domestic Wildflower Read this tutorial for about how to create gorgeous hand dyed textiles with the very simple, beautiful technique of shibori. Indigo dye isn't like regular Rit dye, and this post will explain why and how to be successful. Read the full post here!

Another method you could experiment with is the Arashi Shibori or “storm” where you use a PVC or similar pipe or pole. Accordion fold your fabric so it is the length of the pole, and bind the fabric to the pole with rubber bands. Imagine trying to dress a giraffe’s neck. The result is a stormy-ocean type of pattern, hence the storm denomination.

 

The method that most Westerners would recognize looks the most like tie-dying. This is called Kanoko, or “bound” shibori. The maker pinches a spot on the fabric, form a stem or center of the round design. Then rubber bands or string can be used to be wrapped around the stem. The more bands mean a larger circle. A little pinch of fabric bound just once will create a type of polka dot pattern, whereas a larger pinch of fabric bound several times will look more like the classic tie-dye.

 

The final method covered in the shibori workshop was Itajime, or “shape” shibori. This is where 2 flat objects (wood blocks, or canning lids, as in my example) press folded and pressed fabric within. The idea with this method is that by binding tightly, the shape of the object will remain undyed, and only the exposed edges will touch the dye.

Shibori & Indigo Dyeing | The Domestic Wildflower Read this tutorial for about how to create gorgeous hand dyed textiles with the very simple, beautiful technique of shibori. Indigo dye isn't like regular Rit dye, and this post will explain why and how to be successful. Read the full post here!

 

Shibori & Indigo Dyeing | The Domestic Wildflower Read this tutorial for about how to create gorgeous hand dyed textiles with the very simple, beautiful technique of shibori. Indigo dye isn't like regular Rit dye, and this post will explain why and how to be successful. Read the full post here!

Shibori & Indigo Dyeing | The Domestic Wildflower Read this tutorial for about how to create gorgeous hand dyed textiles with the very simple, beautiful technique of shibori. Indigo dye isn't like regular Rit dye, and this post will explain why and how to be successful. Read the full post here!

 

Shibori & Indigo Dyeing | The Domestic Wildflower Read this tutorial for about how to create gorgeous hand dyed textiles with the very simple, beautiful technique of shibori. Indigo dye isn't like regular Rit dye, and this post will explain why and how to be successful. Read the full post here!

The dye was actually the most fascinating part of the workshop to me. I have used Rit dye, I am read about using other plants for dying fiber, but I have never used indigo.

 

Indigo is made from the leaves of the indigo plant. It has been being used as such for over 3000 years. The plant prefers hotter, humid climes. Indigo is unique because most dyes are water-soluble (will dissolve in water) and all you need to get the dye to “take” is heat and perhaps a little agitation. Not indigo. Indigo is NOT water soluble, and to be used it must be reduced with a chemical reaction to remove all the oxygen from the liquid. The resulting dye is rather ugly, kind of oily looking, NOT pretty blue the way you’d expect, and very alkaline, at about 10 or 11 pH. As this chemical process is occurring, a coppery scum form on the top of the liquid (and it is indeed kind of algae looking) and should be skimmed off to the side when you are ready to submerge your fabric. The scum is called the “flower.”

 

Indigo can be purchased on Amazon among many other locations and while you definitely should follow the directions, it is not a difficult process to mix up in a 5-gallon bucket outside on a warm day.

 

After the dye is mixed, take care to not splash or agitate the liquid as such would introduce oxygen which is what you don’t want.

 

While wearing gloves, submerge your fresh- water-dampened item and swish it gently around in the dye. This allows the color to bond to the fabric. After about a minute, pull from the dye carefully.

 

This is where the real magic is. The item will be a greenish-yellow and as it is exposed to the oxygen, it literally turns blue before your eyes. I watched example after example as workshop attendees folded their silk scarves in a variety of the above methods and unfolded it after a short swim in the dye. It turned deep blue as we watched; it reminded me of in Sleeping Beauty, when the fairies change Aurora’s dress from blue to pink and back again.

Once you have rinsed and dried the fabric, you can refold and redye up to 3 times. After that, the dye won’t stick anymore and will bleed.

 

In the spirit of ‘wabi-sabi’, I suggest you get some of your own indigo by clicking the affiliate link below and trying it out. It was THE ideal way to craft outside on the lawn on a hot evening. Embrace the imperfections, try something new, and put a pair of used canning lids to use the way I did to create a beautiful and completely unique textile.

Filed Under: Craft

Canning Tomato Sauce

August 8, 2016 by Jenny Gomes 6 Comments

This post will share the recipe and a complete tutorial for canning tomato sauce at home. It is and continues to be one of my most popular posts and I have updated it for you all with additional instructions AND another video to help you even more.

Canning Tomato Sauce

Oh, canning tomatoes! Canning tomato sauce is one of the most satisfying tasks a home canner could ask for because of the versatility of tomato sauce. When people start preserving, they often make jam because it is fairly simple and of course delicious but I find the savory preserves, like this tomato sauce, are far more useful.

If I had to can ONE recipe for the rest of my life, it would be tomato sauce.

Canned tomato sauce can be dinner in about 5 minutes: Just open a jar of sauce, warm, and pour on top of pasta.

By investing an hour or two to can a batch of tomato sauce now, you can have a dozen or more jars of sauce ready to be transformed into:

  • Tomato soup (just add a little cream!)
  • Pizza sauce
  • bread stick dip
  • Spaghetti sauce
  • Stromboli filling
  • Lasagna
  • Spaghetti squash topping
  • Sauce for roasted vegetables like eggplant
  • Stew and crock pot meals
  • Sloppy Joe’s
  • and more!

 

Before you get started, download the canning cheatsheet so the whole process will be a breeze!

Yes! Download Now!

This post may contain affiliate links. All opinions are my own.

 
Canning Tomato Sauce: Peel and Process Using a Food Mill | A Domestic Wildflower click to read the recipe and watch the canning tutorial video and see how easy canning can be!

Canning Tomato Sauce

This recipe requires the canner to peel the tomatoes first, then cook them into a sauce. I hate dropping tomatoes (or peaches, etc) into boiling water for several reasons. I don’t want another pot of boiling water on the stove, I am terrible at keeping track of how long the tomato has been submerged, and I always try to peel when the tomatoes are too hot and it scorches my fingertips. It can be a big, wet, hot mess. However, it is desirable if you don’t have a food mill and if you desire a completely skin free product.

To process tomatoes with a food mill:

I slice the end of the Roma (a more dense, less watery tomato variety suited for saucing) and then just rough chop the rest of the tomato and put it raw into the top of my food mill, with the largest plate in the bottom.

A food mill is a very handy thing that I think all kitchens should have. Mine was gifted to me by a wonderful friend at my baby shower, with the intention of making mushed up baby food, which I did use it for, but it is so useful beyond that, this sauce being an excellent example. It has a plate that is much like a cheese grater and a mechanism for pressing the food into the grater so the result in the bowl below is a very smooth sauce. They are popularly used for applesauce and think they are much better than a blender. They are also all metal and non-electric which means they will last pretty much forever. Here’s mine:

Put the chopped tomatoes into the hopper of the food mill and when it is nearly full, start turning the handle. The skin and some seeds are kept above while perfectly smooth sauce drips below. I have mine set atop the pot in which I will cook the sauce, so I don’t dirty another bowl, but the rubberized “legs” will grip onto a wide variety of bowls.

This technique can be applied to any tomato recipe as long as it isn’t imperative that it be completely skin or seed free (I’m sure there are a few bits of skin in my sauce).

This step isn’t a lot faster, I wouldn’t say, but it dirties fewer bowls (a big concern in my tiny kitchen) and isn’t as sweaty.

Blender Method

You could use a blender to puree tomatoes if they are thin skinned. Place cored, chopped tomatoes into blender and puree smooth. Pour into preserving pan. 

To peel tomatoes using boiling water method

This method requires you to fill a large pot with hot water. Bring to a boil. Have a bowl filled with ice water on the nearby countertop. While the water is heating, core the tomatoes with a knife. When the water is boiling, and with a slotted spoon handy, drop the tomatoes in the boiling water one or two at a time. Keep an eye on the clock and after about 1 minute, the skins will start to split. After the skin has split and is starting to peel back from the flesh, remove it from the boiling water and drop into the bowl of ice water. Repeat with all tomatoes. Remove from the ice water one tomato at a time and peel the skins with your fingers. Compost the skins.

Tomato Sauce Canning Recipe

Here’s the recipe that I use to work up 12-pound batches of Romas, that usually yields 4-5 pints (1 pint =2 measuring cups)

12 pounds peeled tomatoes

1 tablespoon olive oil

12 ounces onion, diced (about 2 small or 1 large)

2 large cloves of garlic

2 teaspoons salt, or to taste

about 2 teaspoons citric acid

In a wide preserving pan, heat the oil and saute the onions on medium high for about five minutes. Add the garlic and saute for another five. Combine the peeled tomatoes with the alliums and cook on medium high for about 45 minutes, until the sauce has thickened and darkened in color. Add salt to taste. Stir occasionally and beware of the sauce boiling over the edge.

Add 1/2 teaspoon citric acid to each hot jar that is removed from the waterbath. Ladle boiling sauce into sterilized jars (I like wide mouth pints for this recipe, but use what you have) add lids and rings, and process in a waterbath for 35 minutes. If you are unfamiliar with waterbath canning see this excellent USDA resource here. 

There you have it, Wildflowers! Please share in the comments below what you think of using the food mill versus the boiling water and peel method. I’m eager to hear your thoughts!

If you are ready to learn how to can this season, head to www.startcanning.com and enroll in the e course for busy beginners. There I will SHOW you in a way a cookbook cannot how to Start Canning!

Enroll Now!

If all this tomato talk has you eager to learn more, here’s a beautiful and informal infographic to educate you further so you can head to the market and choose your next red gems with confidence in regards to their best use.
Tomato, Tomahto: When and How to Use Different Tomato Varieties infographic from the article: Canning Tomato Sauce: Peel and Process Using a Food Mill | A Domestic Wildflower click to read the recipe and watch the canning tutorial video and see how easy canning can be!


“Tomato, Tomahto” on Health Perch

Still feeling uncertain getting started? Here’s a great resource to help!

This Acid & Canning Guide lists all the pH values for foods you might want to can (tomatoes included!) so you can see that you are canning foods that are safely acidic enough to water bath can.
 

Get the Acid & Canning Guide Here!

Download the acid & canning pH guide for free here!<script async id=

Filed Under: Can

Kombucha for Beginners: 7 Easy Steps

August 1, 2016 by Jenny Gomes 2 Comments

This post will share with you how to make kombucha tea in 7 easy steps. You’ll learn how beginners can make kombucha easily, too! Read on to get your scoby on, Wildflowers.

Kombucha for Beginners: 7 Easy Steps

I cannot say I have ever had kombucha. As a working mom of small children, it does feel as if I’m living under a rock sometimes but it has not been lost on me that this “booch” is THE hottest beverage in the grocery store, on Pinterest, etc. I have read a bit about its health benefits, it looks tasty and bubbly, but I haven’t dipped my toe into its yeasty waters yet. I am still on a sweet-tart shrub drinking kick but I think there might be something to these weird, slimy scoby kombucha brews.

I strive to bring you Wildflowers guidance on all things handmade, homemade and self-made. I like to think that it is a good quality of mine that I know how to ask an expert for help and that is exactly what I did for this post. The lovely Bree of Family As We Go blog has written the following post for a beginner who is brand new to the kombucha scene. There’s an easy, printable PDF that you can print off at the bottom too 🙂  Take it away, Bree!

What is Kombucha?

Have you heard the latest talk about kombucha? Yes, so have we. It has definitely been the new “hip” health fad to consume. I usually am not a fan of jumping on the latest health craze, but I feel kombucha is one to take a closer look at.

People have been home brewing and consuming kombucha for centuries with possible origins in China. It has been told to have so many great health benefits including liver support, detoxification, aiding digestion, and it can help maintain a healthy weight. We will not say it is the cure-all that some naturalists might claim, but once you have read the numerous health benefits and felt great from it, we definitely recommend trying it for yourself!

So why not just buy it at the store with all your other groceries? Well, if you get addicted to it and start drinking it daily as I do, you will realize since being the latest health fad, it is NOT CHEAP. I started calculating how easy and inexpensive it is to homebrew your own: once you have all the equipment, the recurring cost for a one-gallon brew is $2, which per serving is only fifteen cents!!! Or you can just shill out $3.49 for a store bought one.  

Every kombucha is based around the living, slimy-looking scoby which stands for symbiotic culture of bacteria and yeast. There is an allotment of good organic scobys on the internet such as Amazon and Etsy for very reasonable prices. The great part about scobys is once you bought one, it will continue to produce a baby scoby each batch, so if you take good care of him, he will keep producing new ones!

7 Steps to Easy Kombucha: The Family As We Go Method | The Domestic Wildflower click to read this beginner's guide to making your own kombucha tea at home! This post includes a free printable checklist!

So I will admit, I killed my first scoby! And it was like losing a pet, I was really sad! So after burying him with tears streaking down my cheeks, I… just kidding 🙂  I reordered a new one and gave myself a second chance.

I decided to do a green tea based kombucha. You can choose either a green, black, or oolang tea. If using white, rooibos, or herbal, you have to mix around 40%/60% with either one that they say to use for optimal scoby health. As I’ve said, it is all about the scoby! I decided to go with green tea since most research points to the higher health benefits of green opposed to black tea. Also the usual kombucha I opted to buy at the store was the GT’s Multigreen Kombucha which is green tea based, so knew I would like the flavor. I have tried both green and black, and to be perfectly honest, they really do not taste too different, so either would work.

Kombucha brewing is actually a very simple, easy process, and like most fermentation, depends on patience to let the bacteria and yeast do its job. Here are my steps to brewing and I will note where I messed up and killed my first scoby to hopefully save you from the pitiful death of your own. I have messed around with different fermentation time and tea amount, and have really enjoyed the flavor that is produced with the instructions below.

How To Make Kombucha

  1.  Make sure you have all the equipment (cleaned carefully since you are dealing with a healthy, live bacteria). You do not want the potential of bad bacteria to grow and cause harmful mold.

You will need:

A gallon glass jar (preferably with a large top opening for the scoby to grow). 

Good organic sugar 

Black or green tea from a reputable source making sure the ingredient is camellia sinensis, proving it is real tea leaves.

You can use either tea bags or loose leaf tea, I started with tea bags then switched to buying bulk loose leaf.  

A healthy scoby, starter kombucha from a previous batch or a store bought plain kombucha like GT’s Original.

Have either a cheesecloth, paper towel, or kitchen towel. Since I do a secondary fermentation to produce a carbonated flavored kombucha, I also have mason jars (or you can use flip-top jars or anything airtight).

How to Make Kombucha Continued

  1. Start with making your sweet tea. I brew about 1 quart (4 cups) of purified water. Do not use tap water. Since I used green tea, I stopped the heating of the water at 175ºF instead of boiling to not burn my tea leaves. There are many different amounts of tea you can use (every ‘booch maker has their unique take). I feel 1/2 cup loose leaf tea or 10 packets of tea make a good gallon batch. After putting the tea in, add 2 cups of sugar. *Usually it is just 1 cup of sugar, but for your first batch with a new scoby it is better to chunk him up with more sugar to make sure he survives. * Stir until the sugar has dissolved. You can either take the tea out after 10 minutes or leave it until the sweet tea is cool and ready for the next step.

***IMPORTANT! You must be patient and wait for the tea to cool to below 80 degrees or your scoby will die!!***

  1. Once the tea is at room temperature, you can put all the water in your CLEAN gallon glass jar. 
  2. Pour in the 1/2-1 cup starter kombucha, store-bought or from the previous batch (many times when you order a scoby online, the provider will send enough starter liquid to help preserve the scoby during shipment and to help in your first batch). ***Have at least 1 cup starter liquid to make sure the scoby will survive too.***I didn’t have enough on my first failed batch. If after pouring it there is still room in the jar, fill with more water until there are a few inches of space at the top.
  3. You are now ready to touch that weird creepy-looking scoby. Do not fret, it didn’t feel as slimy as I thought it would. Just handle carefully and make sure your hands are clean! And by all means do not have anti-bacterial soap on your hands; that would kill your poor bacterial-yeasty pal. Place the scoby gently on the top of the liquid mixture in the filled glass jar.
  4. Cover with a loose cloth and rubber band to keep in place. You are done with the hands-on part! Put in a room without direct sunlight and preferably one of the warmest rooms in your house. When in a cold area, it takes longer to ferment. I keep mine on top of our refrigerator where it stays a little warmer.

Fermentation is a great practice for me as it is helping with my patience. You have to wait anywhere from 7-15 days depending on how sweet you want the kombucha. I, being sugar-free these days, wanted the scoby to feast on most of the sugar so I am not drinking a sugar-filled drink. Anytime after 7 days you can put a straw in and get a taste. The longer you wait for the more tart the kombucha will be.

  1. In my preference, I have enjoyed a 10 day fermentation period. It is pretty tart and shows that most of the sugar was fed on by the scoby. When done, you need to transfer your finished kombucha to any type of container you want to store in the refrigerator with. At first, I was using my recycled store-bought kombucha bottles. Now I use quart size mason jars since I do a second fermentation. 

7 Steps to Easy Kombucha: The Family As We Go Method | The Domestic Wildflower click to read this beginner's guide to making your own kombucha tea at home! This post includes a free printable checklist!

7 Steps to Easy Kombucha: The Family As We Go Method | The Domestic Wildflower click to read this beginner's guide to making your own kombucha tea at home! This post includes a free printable checklist!

Once you have done it all once, you just start at the beginning and do it all over again! If you want to learn the extremely easy second fermentation process so that you can flavor and carbonate your kombucha for an extra taste profile, go check out my Top 10 Flavorings and easy steps to doing it! The flavor combinations are endless!

Here’s a PDF of the 7 steps in a printable, quick-to-read list! No opt-in for this one, Wildflowers, just download and enjoy! Head over to Family As We Go to learn about secondary fermentation to create flavored, fizzy riffs on the basic ‘booch!

7 Steps to Easy Kombucha: The Family As We Go Method | The Domestic Wildflower click to read this beginner's guide to making your own kombucha tea at home! This post includes a free printable checklist!

Bree and her husband Justin write the Family As We Go blog. A blog is a place where friends and family can join their journey towards reaching a healthy, simplistic, and self-sufficient lifestyle as individuals or a family unit. They enjoy researching and finding tricks and trades to make that possible. If you would like to see more you can go to www.familyaswego.com.

There you have it Wildflowers! Be sure to pin this baby to Pinterest; you’ll want to refer to it later when you are whipping up your own batch!

Filed Under: Cook

Best Berry Jam

July 25, 2016 by Jenny Gomes Leave a Comment

This post will share a recipe that is to die for delicious and uses a food mill to easily remove the bulk of the seeds to please even the pickiest eater. Read on for the full tutorial and recipe, Wildflowers!

I recently shared a post about why you should head to a U-Pick berry patch this summer after I spent a lovely morning picking a mix of mostly marionberries (similar to blackberries), strawberries, and a handful of raspberries. With this mix, I adapted a recipe from the well worn Farm Journal Freezing & Canning Cookbook written in 1962. I checked my adaptation against other trusted recipes published in my lifetime and it is safe to say that it is a homerun berry jam recipe.

Not sure if you have the equipment to start canning? Watch this first.

Download the equipment checklist here!

You can tweak the proportions of berries and strawberries to fit whatever fills your bucket (or shopping cart) because as we know from my little canning & acid lesson here both berries and strawberries are quite acidic and safely within the 4.6 level of acid and under. You can also swap out blackberries for marionberries.

This procedure uses a food mill. I found that by processing this jam through a mill, most of the seeds were removed and while I like some seeds in my jam, I don’t like them in my teeth and some blackberries and marionberries can be downright seedy. A not-so-seedy jam is also less likely to get an objection from a picky child also. You can skip the food mill step if you’d like but I found the result to be a very smooth, spreadable jam that was still plenty toothsome.

This recipe yields 8 measuring cups of jam.

You need:

6 cups marrion and/or blackberries

3 cups strawberries

½ cup bottled lemon juice, or 1 tablespoon for every cup of berries, if you are doubling or halving this recipe

6 cups of sugar

Half a box of powdered pectin and a whisk with which to mix it

A food mill with the plate with the smallest holes.

This recipe will yield about 8 measuring cups of jam, so you will need 8 half pint jars, or 4-pint jars, or the equivalent, in the water bath processing pot. Fill the pot with the jars and hot water from the tap and bring to a boil.

Put 8+ new lids and rings in a saucepan and fill halfway with water and bring to a simmer.

Prepare the fruit: You can gently rinse the berries in a colander but be careful: the more handling the berries get, the more they will fall apart and more juice will end up everywhere but the canning jar. Remove stems from strawberries and chop.

Combine fruit in preserving pan and bring to a gentle boil for 5-10 minutes.

Pour hot fruit slowly and carefully into the top of the food mill, which should be set over a large bowl or another preserving pan. Work all the fruit through the food mill and notice all the seeds that remain in the top section of the hopper.

Return the fruit to the preserving pan and add the sugar and lemon juice. Bring to a gentle boil and stir to dissolve sugar. Let the jam boil gently for another 10 minutes.

Whisk in half a package of powdered pectin when you are ready to can. That means be sure your processing pot is ready and has been boiling, you have a towel covering the countertop, and you have your jar lifter and funnel and lid lifter ready.

Using your jar lifter, pull one jar at a time from the boiling water bath. Pour the hot water from it, and rest it on the countertop. Use the funnel and a ladle to fill the hot jar with hot jam. Maintain a half inch headspace. Apply lids and rings and return the jar to the processing pot. Repeat with the remaining jars. Bring the processing pot back up to boiling and process for 15 minutes, and be sure to add 5 minutes for every 1000 feet above sea level at which you are canning.

Remove the jars and gently rest on the towel covered counter and listen for the distinctive “ping” of the jars sealing.

Best Berry Jam Canning Recipe | The Domestic Wildflower click to read the full tutorial for making delicious blackberry and strawberry jam!

After 12 hours, label sealed jars and store. Jars that didn’t seal can be refrigerated and eaten promptly.
If making jam like this seems tempting but you are afraid to try canning on your own, you need a course to SHOW you how. Enroll in the canning course for busy beginners HERE!

Best Berry Jam Canning Recipe | The Domestic Wildflower click to read the full tutorial for making delicious blackberry and strawberry jam!

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