Olallieberry-Port Jam

Jam is always a favorite when we come back with pounds and pounds of olallieberries. I usually make one with alcohol that's just for me and Jake. I'm not worried about the alcohol content - it cooks out; but the boys object to the flavor most of the time.

"It smells like beer," they complain, in unison. It doesn't matter what kind of alcohol it is, they always say that it's beer.

• 8 C olallieberries, rinsed
• 1 C organic granulated sugar
• 1/2 C port (or another fortified wine)
• 1 T freshly squeezed orange juice

1. Sterilize the jars for canning by boiling them and their lids. Or if you're lucky enough to have an automatic dishwasher, run them through a cycle.

2. To make the jam, place the fruit, sugar, port, and orange juice into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes.

3. Reduce the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer.

4. Place the jam in sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.

You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!