Heavenly Jams and Jellies

MEMOIR Heavenly Jams and Jellies Sidney Saylor Farr I HAVE MIXED FEELINGS ABOUT my berry-picking days with Granny Brock. On the one hand, I enjoyed eating the ripe berries, but, on the other hand, we had to first pick them. This was chigger feast time and also time for wood ticks, if we were not careful. And we had to watch out for snakes. Granny Brock always carried a stout stick and went ahead of us children, beating the weeds and making as much noise as she could to frighten away any snakes. It was scary to be standing still while she did this, and to suddenly see the tall grass start swaying ahead of us or around the side of the hill. This disturbance mightbe caused by a rabbit or other small creature, but we were always convinced it was a snake. I tried to be brave, poking my hands into the green-matted briars to grab those perfect plump berries. But I spent so much time looking out for snakes that Granny could pick two buckets for every one of mine. The berries often appeared blue-black, tempting us at first, but eating a few handfuls always sated our appetites. Any time we went picking, we knew Granny Brock would make us a hot cobbler for supper and jam and jelly for future biscuits. At suppertime, frying chicken and simmering green beans greeted us in the lean-to kitchen. A pan of golden brown cornbread came out of the oven; tomatoes were sliced, and cold milk poured into tall glasses. We enjoyed feasts fit for royalty those July days. Summer days have many good things to offer in spite of the heat. Half-runner green beans, sliced crispy cucumbers, juicy red tomatoes, Silver Queen corn, and an iron skillet of hot cornbread represent summer food at its verybest. Summer days also bring blackberries, and there are cobblers to be made, along withjams andjellies. Mama always put up two or three hundred jars of vegetables, fruits, and berries every summer. The jars would sit on shelves like bouquets of flowers. Stoney Fork was a snug, safe place surrounded by folds of hills and valleys, away from people who were not our kinfolk. We worked hard raising corn, potatoes, and abig garden everyyear. We got milk from our one cow and eggs from a dozen chickens. Grandpa had a few apple trees, and we always picked huckleberries and blackberries and gathered black walnuts and hickory nuts to eat. We lived in our own little world. 59 Blackberry Jam Wash the berries, any amount, and put in a large kettle. Heat slowly, stirring until some juice comes out. Cook until berries are soft. Measure cooked mixture and add two-thirds as much sugar as juice and berries. Cook rapidly, skimming foam from the edge and stirring occasionally. Cook until mixture is thick. When it is right, the juice will sort of chop off short or come off in clumps when dropped from the spoon. If it sheets off the spoon—comes off completely in one piece—the jam will be too stiff. Putjam into sterilized half-pint or pintjars. Wipe the insides and tops ofthejar rims to remove any drops of jam that might prevent sealing. Cover with 2-piece lids and seal. Ten cups of cooked berries makes 4-1/2 pints ofjam. Raspberry Jam 2 cups raspberries1 heaping cup sugar After berries are washed carefully, measure into large kettle. Add sugar and cook until berries soften, then mash with potato masher. Boil slowly until juice thickens when tested by dropping it from a spoon until it chops off or clumps together instead of sheeting off. Pour into hot glasses. When cooled, the jam should have crust on top or juice should be thick. Cover with paraffin and keep in a dry place. Rhubarb Jelly 1 cup apple juice2 cups rhubarb juice 2M cups sugar Use juice from apples that are not soft and dry (green apples are the best). In preparing rhubarb do not remove skin, as this gives jelly the pretty color. Mix apple juice, rhubarb juice and sugar. Boil to jelly stage. Test the mixture by...