Pink Poppy and Purple Allium

Just a few flowers from my garden.

I was afraid that the poppy would bloom while I was on vacation, but it burst a few blooms out yesterday. Just for me of course ;)

The allium in the bed close to my house are still blooming. They are a shorter variety, but the flowers are massive.

I bought a new camera!

Loving the macro and zoom.

My favorite poppy. Every year my Mom tries to convince me to divide it, but this poppy doesn't like to be moved or disturbed, so she fails to convince me every year.

Actually, I love to move things around in my garden, but this is the one thing that's stayed in the same place. I'm too afraid to move it, because I love it so much.

Can Jam March - Allium

The third Can Jam challenge of the year was allium.

I was happy, because I have lots of garlic left over from last year's garden .

I also had 2 Copra onions from last year's garden that I was saving for something special.

Something special like Onion Garlic Jam!

This is seriously good stuff.

When I'm cooking something and I really like it, this is what I say to myself, "Mmmm, oh yeah. This is some seriously good stuff. I'll just try a little more."

Onion Garlic Jam

4 cups cooked garlic/onion puree -For texture if desired, reserve 1 cup onions cooked, but unpureed
4 cups brown sugar

3 cups vinegar

2 Tbs salt

1 pkg no sugar needed pectin

Variety of home grown garlic.

Garlic bulbs ready for roasting in a 400F degree oven, drizzled with olive oil and sprinkled with salt.



My 2 normal large sized onions and a JUMBO onion from the grocery store.
It was huge!

Slicing up a Copra onion. It is amazing how well these onions store through the winter. This onion is over 6 months old.

More onion slicing.

Cooking the onion slices with a little butter and salt.

The salt breaks the cell walls in the onions and helps them release more water.

Less water = more onion flavored jam.

Roasted garlic ready for pureeing.

All the ingredients in the pot ready to be boiled up.

Bring everything to a boil and then add pectin.

Return to a boil and continue cooking for 1 min at a rolling boil that can't be stirred down.

I cooked mine for about 5 mins at a rolling boil, because I wanted a very firm jam.

Pectin added - reboiling.

Pour into sterilized jars and adjust 2 piece tops.

Process in a boiling water bath canner for 15 mins.

This post to me a ridiculously long time to write, because I have a new fur baby distraction.

Tansy!

I also worked 7 out of the last 8 days..........my one day off? I made jam! LOL