 Ingredients: 1 Lemon 16oz blueberries 4oz sugar Tools: Mandolin (not necessary) Potato Masher Process: 1. Wash and dry lemon and slice thin using a mandolin or a knife. Add to the bottom of the pot and cover with half the sugar. Add medium heat until sugar crystals dissolves, bring to simmer until the lemons are almost translucent.  2 Let's talk sugar. I start with a 4 to 1, fruit to white sugar ratio. This is a good jumping off point. I, personally, like the that sweet yet tart flavor of the fruit to shine. I've seen jams with as mush as a 1 to 1 ratio but find them way too sweet.
So, once your lemons are ready, add berries and the rest of the sugar to mixture. Stir until the sugar has dissolved and then crush berries with potato masher, stir completely. Slowly bring to boil over a medium high heat, stirring frequently. Cook for about 15 minutes or so. Be sure not to get it too hot and scorch your jam. 3. Once its done, add to ball jar and let it cool before putting into the refrigerator. You can keep your jam for up to a month. And of course you can can it at this time, but that's a whole 'nother blog!
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Serves 4 Ingredients: 1 medium head green cabbage, cut into 2 inch pieces 4 each medium potatoes, cut into 1/8ths 1 each red onion, sliced 5 cloves garlic, thinly sliced 6 leaves sage, chiffonade 4 sprigs thyme leaves 2 each clove 1 each meyer lemon, zest 6 tablespoons butter, cut into pieces 3 oz chicken stock or water To Taste Salt and Black Pepper Garnish: Sour cream Tools: Dutch oven, frying pan or braising pan with lid Mandoline (not necessary) Microplane or fine grater Process: Prep all ingredients. Add a little vegetable or olive oil to a braising pan, frying pan or a dutch oven on low heat. Add the cabbage and gently heat to wilt with no color. Season with a little salt. Once the cabbage has begun to wilt, about 5 minutes, add in the stock or water and the garlic. Continue to wilt another 3 minutes over medium low heat. Add the butter, herbs, red onions and clove, season with salt and braise another 5 minutes. Add the cut potatoes and check seasonings, add a little more salt if need be. Cover the braise with a lid and gently continue the cooking over a medium low-medium heat about 10 minutes. Check the braised cabbage and give it a stir every now and then. Test the potatoes. If you are where you need to be add the meyer lemon zest and adjust the seasonings, adding salt and black pepper to taste. Serve warm with a dollop of sour sour cream on top and some cracked black pepper. Notes: The liquid should not reduce much and there should be no color on the cabbage or potatoes. If this is happening or does, add more liquid and reduce the heat. Try not to overcook the potatoes or break them up when stirring the pot. Keep an eye out for the cloves, or you’ll get a surprise bite like I did!
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