My love for mason jars is a very public obsession. I think my second post on this blog was about all the ways I use them. The funny thing is, I've never been a "canning" person who used them for maybe their most natural purpose. I like using them as storage for bulk foods, leftovers, bringing tea and coffee to work, etc. Only until recently did I get bit by the canning bug, and I have a new appreciation for my favorite vessels.

I recently discovered Marisa's Food in Jars, the most comprehensive canning blog and one with so much mason jar eye-candy, I knew I was bitten. The best part about these two recipes is their "urban canning" aspect, alluding to the smaller quantity. Most canning requires pounds and pounds of fruit and a cauldron size canning pot, but not these. Maybe these are canning recipes for the more timid canner, or maybe just one who lives in New York and doesn't have space for 8 jars of apple butter. Either way, these are the quickest, most delicious and rewarding canning combinations that only require 1 beloved mason jar each. Don't think I stopped at "sweet" either, quick pickles and homemade whole-grain mustard are a-comin. Stay tuned.

BLUEBERRY JAM WITH LEMON + GINGER (From Food in Jars) Makes 1 pint

3 cups blueberries (1 pint approximately)

1 1/4 cup granulated sugar

1/4 cup agave nectar

1/4 cup candied ginger

3 inches ginger, slices

1 lemon, zested and juiced

1. Add blueberries, sugar and ginger into a large bowl and let sit for 1-2 hours. For stronger ginger flavor, keep bowl in the fridge for up to 24 hours.

2. Add fruit to a saucepan and bring to a boil. Combine with lemon juice, zest and agave. Cook over medium heat for 15-20 minutes or until it passes the "plate test".

3. When the jam has thickened, stir in candied ginger and pour into prepared pint jar. Apply lid and ring before processing in boiling water for 10 minutes. Remove from pan to let cool and wait for seal to pop! Once cooled, refridgerate!

HONEYCRISP APPLE + PERSIMMON BUTTER (Vegan) Makes 1 pint

4-5 persimmons, chopped

4 honeycrisp apples, chopped and peeled

1 cup water

1/2 cup granulated sugar

1/4 cup maple syrup

1 teaspoon cinnamon

Freshly grated nutmeg

1 lemon (optional)

1. Add chopped apple and persimmonos to a saucepan with approximately 1 cup of water. Bring to a boil and then simmer on low heat for 3-4 hours or until fruit cooks down into a butter. Stiring occasionally.

2. Once fruit mixture starts to thicken, add cinnamon, maple syrup, sugar and nutmeg. You may also add the juice of one lemon for added tanginess.

3. Once butter is thick, pour into clean jars. Apply lid and rings before processing in boiling water for 15 minutes. Remove jar and let cool. Let butter cool and listen for seal to pop. Once cooled, refridgerate!

Since summer is actually over, and I'm starting to eat things like mushroom stuffed pumpkin, it's about time I posted my lemonade recipe. This post is long overdue, as my schedule seems to be more and more insane as the hours pass (but no excuses!). Regardless, this recipe was a special one I concocted for my trip to the gluten-free potluck in honor of Shauna and Danny's new book, The Gluten-free Girl & The Chef.

I think this was my first official blog outing, which made me incredibly anxious, but I knew I would be safe in an environment based around Shauna. Hers was the first blog I ever read, after becoming gluten-intolerant (or...finding out). I read her book and cried, laughed, and sat in amazement at her writing and ability to share herself. I so admire that, being an incredibly private person myself. I've followed her ever since, and was excited by the idea to not only meet her, but to make something to share. As my concord grape obsession began with the summer season, I made a lemonade.

Everyone I met there was amazing and it was great to connect with people about food. I loved the event and I also love this concord grape lemonade for the end of a long Summer.

CONCORD & BLACKBERRY LEMONADE Serves: 6-8

16 oz. fresh squeezed lemon juice
34 oz. filtered water
1 carton blackberries
1 carton concord grapes
1/4 cup brown rice syrup
1/3 agave or maple syrup
1/3 cup apple juice

1. Add concord grapes and blackberries to stove top and heat on low until they release their juices.
2. Strain through a sieve (use the leftover fruit as a compote). Set aside to cool.
3. In an extra large ball jar, combine lemon juice, water, syrups and apple juice. Mix well.
4. Add cooled blackberry & concord grape syrup. Add a few fresh concord grapes into glasses when you serve over ice.