I just got back from a week in cottage country! More on that later. I meant to post the below before I left town, but I ran short on time. How relevant....
Time feels short these days. I never have enough time... time to finish my work, time to relax, time to spend with friends and family, time to make dinner, time to enjoy the summer. The more I reflect about my time and how I'm spending it, the more it convinces me that I need to somehow be better about saving time here and there. Figuring out those little shortcuts to achieve the same result, or do two or three things at once. But in the end, doing those things always leaves me feeling more burnt out and exhausted, no matter how accomplished and eventful the day went. I'm thinking more and more that there's something to that 'be in the moment' philosophy. No need to rush onto the next thing. Just focus on the thing you're doing right now and enjoy it.
On a whim, we went blueberry picking on a Monday morning. It would have been nice to go early in the morning, and bring a nice picnic lunch. We could have enjoyed the playground and the farm animals, and gone for a hay ride with the other families. Instead, we were in-and-outta there in 45 minutes, with 6 pounds of berries in our baskets and even more in our bellies. It was a quickie, but we loved every minute of it.
Blueberry Fig Fridge Preserves
Makes 1-1/2 cups.
Refrigerator jam is a great way to make a basket of fresh fruit last a little longer, without going through the fuss of full-on canning. This recipe is the simplest refrigerator preserve of all, made only from summer blueberries and figs. Add honey and a squeeze of lemon juice to taste, if you like.
2 pints of fresh blueberries, stems removed and washed
1 pint of fresh figs, stems removed and cut into slices
Place fruit into a medium saucepan, and set on medium heat. Stir every so often, until the fruit starts bubbling and breaking down. Turn the heat down to a simmer. Continue to stir every few minutes, and cook for about 30 minutes, or until desired thickness is reached. Pour preserves into a glass jar, seal with a lid, and leave at room temperature until it cools. Store in fridge for up to a month.