1/4 of the year?

Wow... An entire season has gone by since the last post here.

Brief summary: We've moved from the summer bounty to the root veggies of winter, the last hardy brassicas from outdoors, and some greenhouse greens.

This week's share:

4lbs of potato

2lb of carrot (how will we last?)

1 stalk of brussels

Dino Kale

1 kholrabi

turnips (left there)

3 parsnips (I'm gonna make parsnip chips)

2 heads of lettuce

It might be the last brussels of the season, so sad. The kale is also likely to be the end of the season, also very sad. We cooked them both up last night just after bringing them home and dang tasty.

Bread-and-Butter Pickles

For all those slicers..  I've been saving mine for a couple weeks in order to pound out a batch of these.  I've got 1 jar left from the ones I did last year that I've been saving.  Now that 7 more pints are in I'll move the old ones to the fridge and start using em without fear.

6 lbs of 4- to 5-inch pickling cucumbers

8 cups thinly sliced onions (about 3 pounds)

1/2 cup canning or pickling salt

4 cups vinegar (5 percent)

4-1/2 cups sugar 2 tbsp mustard seed –or 3T ground mustard

1-1/2 tbsp celery seed

1 tbsp ground turmeric

1 cup pickling lime (optional- for use in variation below for making firmer pickles)

Yield: About 8 pints

Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices.

Combine cucumbers and onions in a large bowl. Add salt.

Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.

Combine remaining ingredients in a large pot. Boil 10 minutes.

Drain and add cucumbers and onions and slowly reheat to boiling.

Fill jars with slices and cooking syrup, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations (15 minutes at a boil) or use low-temperature pasteurization treatment. The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140ºF) water.

Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185ºF water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.

babaganoush

I looooove baba ganoush.  Absolutely adore it.  I can't think of anything better to do with egg plant, seriously.  Sure, eggplant parm is great, what with it's saucy and cheezy goodness, but mmmmmmmmmm baba ganoush.

Here's how we make ours (it's crazy easy):

Take 16oz o eggplant (1 large) and roast it on the grill with some woodchips for the smoke-effect for a while (say 1 hour at about 350-400--you can do the same sans smoke in an oven).

Then, once it's fully collapsed put it in a colander for 30 minutes.  This has 2 purposes; (1) it cools, and (2) a bit of water will come out.

Mix:  2T tahinni, 3T lemon juice, 2T parsley (if you have it/want it), 2T olive oil, 1t salt, some fresh ground pepper, and 3 cloves of minced garlic in a bowl.

Open and scrape the eggplant remnants into the same bowl.  Make sure to scrape the sides down good, that's where the smokiest bits are.

Mix it all up with a fork and let it sit for 30 minutes.

Eat like a pig-hog with whatever bread-product is about.  I just cleared out 90% of a double batch for lunch with some pita.  I'd take a picture but neither the empty bag of pita nor the mostly empty container of babaganoush is terribly impressive to look at right now.

Dinner Monday, How to Eat Supper

Lynn Casper's book How to Eat Supper is amazing.  We haven't found anything in there that we don't love.  It has one of our favorite pasta dishes.  Here's the plan:

1) Take 5 of the tomatoes that you've been hording for 2 weeks of CSA share, slice the tops off, core them and grate them into a bowl.

2) Chop up the whole head of garlic that you got last week and slice up a sweet onion.

3) Pick some of the basil that Kate has been growing in a planter in the yard and chop it up along with a bunch of parsley.  Finally, round up 1T (large) of tomato paste, 1/2 c of leftover wine, 2t of cinnamon, 1.5t oregano, 1t of hot pepper flakes or a dried good flavored pepper that you've ground up and 1lb of round pasta (say ziti).  Oh, right, and the leftover ricotta salata and some other cheese so that it's about 1-1.5 c.

Boil the pasta for 8 minutes (al dente according to the box) and rinse it in cold water when it's done. 

Film a 12inch saute pan with oil and when it's warm throw in the onion, parsley, lots of salt and pepper.  Saute the onion until it's a nice brown.  Then add the tomato paste, garlic, oregano, pepper, and cinnamon.  Cook for 1 min, then the wine, cook for 1 min.

Toss in the tomatoes and let it all cook for 8 minutes then mix in the pasta, cheez and basil.  Then eat like a pig-hog!

If you feel compelled to add some meat (chicken or lamb according to the text) do so after you've added the tomatoes, close the lid and let it hang out until it's cooked.  If you need more liquid add a bit of the pasta water, it's a great starchy liquid that helps sauces sooooo much.

Co-blogger foods

My co-blogger has pounded out some foods that might get posts of their own sometime, but not now...

1) Another incarnation of the beet/ricotta salata salad.

2) Tempeh & new potato hash.  That was some tasty good stuff.  I ate way too much of it.  Sadly, no pictures due to the aforementioned tasty part.

Dinner--Wednesday? Tuesday? Last week...

So, I had a bunch of Zukes lying around taunting me for not eating them and I had just watched an Alton Brown episode on stuffed tomatoes so I though, sure, let's stuff em up.

I took 3 of them, sliced them in half oiled them a bit and tossed them onto the grill since I was busy cooking up some chicken and other veggies.

Hollowed them out and put into them a mixture of red lentils (a miracle food) and some new potatoes.  They were spiked with onion and some curry powder, both hot and mild along with a bunch of salt and pepper.  Along with the guts mix all that up and shove them back into the zuke shells.

On top of that I had some bread crumbs that I'd toasted in some butter and some crumbled ricotta salata (hello Golden Harvest!).  Put it all under the broiler, pay attention and pft!  Good stuff.

CSA this week!

3 tomatoes  
2 zucchini or SS  
2 slicers or 4 pickles  
1 pt blueberries or 1 qt pyo  
3 onions
1 head garlic  
2 eggplant  
1 pepper
1.5 lbs new potatoes  
12 ears sweet corn  

1 choice of kohlrabi, beets, cabbage, raddichio, escarole, napa cabbage

Do you hear Baba Ganoush in the future?  I do! 

So behind! CSA last week...

2 tomatoes  
2 slicers or 4 pickles  
1.5 lbs beans  
4 carrots
2 sweet onions  
1 garlic  
1 lettuce  

1 pt BB or 1 qt pyo

1 bell pepper or 1 eggplant

12 ears corn

1/2 lb new potatoes

1 bell pepper
1 eggplant
1lb new potatoes

tabbouleh-esque

If you don't subscribe to the NPR Splendid Table web newsletter, it's worthwhile - they don't send messages too often, and they provide seasonally-appropriate recipes. With the goods from the farm this week, I couldn't not make the tabouleh recipe that came in this week's newsletter:

Cooking from the Garden: Best Recipes from "Kitchen Gardener" edited by Ruth Lively (The Taunton Press, Inc., 2010). Recipe by Susan Belsinger. Copyright © 2010 by The Taunton Press.

6 to 8 servings

This is a traditional-style tabbouleh with the added flavors of garbanzos, pine nuts, and currants. It can stand on its own as a vegetarian main course served on fresh greens with good, crusty bread or warm pita, and perhaps olives and cheese. If you have them on hand, scallions are a nice substitute for the onion.

* 1-1/2 cups bulgur wheat
* 1 medium-large tomato, diced
* 1 medium cucumber or 2 pickling cucumbers, peeled and diced
* Generous 1/2 cup diced onion [I omitted the onion - I don't like raw onion]
* 1/4 cup olive oil
* 1/4 cup freshly squeezed lemon juice [I added about 1 tsp balsamic vinegar]
* 1 teaspoon salt
* Freshly ground black pepper
* 1 large clove garlic, minced [i added more of this]
* One 15-ounce can garbanzo beans, drained or 1 cup cooked
* 1/3 cup lightly toasted pine nuts
* 1/3 cup currants, soaked in water for 10 minutes and drained
* 1/2 cup chopped fresh spearmint
* 1/2 cup minced fresh parsley
* A few pinches each of cinnamon, allspice, and cayenne

Put the bulgur in a large bowl and add 1-1/2 cups boiling water. Stir and let stand for 30 minutes to 1 hour. If necessary, drain excess water from the bulgur. Add the tomato, cucumber, and onion, and season lightly with salt and pepper.

In a small bowl, combine the oil, lemon juice, salt, pepper, and garlic and stir well with a fork.

Add the garbanzos, pine nuts, and currants to the bulgur. Sprinkle with the mint and parsley and add the spices. Drizzle the dressing over the tabbouleh and toss well. Let the salad stand for about 30 minutes before serving and taste again for seasoning; you may need a little more oil, lemon juice, salt, or pepper.

The salad can be prepared in advance and kept at cool room temperature, or if refrigerated, allowed to come to room temperature before serving.

Crisp-updated

So...  The crisp is done.  It looks like this.

Soon, it will have some whipped cream put on top of it.  Then we will eat it like pig-hogs.

Recipe:
4 cups fruit (2 c gooseberries, 1 c blueberries, 1 c peeled and diced apple)
1/2 c sugar

1 c each flour, brown sugar, oats
1 stick butter
1 tsp baking powder
1/2 tsp salt
1/2 tsp each ground ginger and cinnamon

mix fruit and sugar in an 8x8 ungreased baking dish.

in food processor, pulse flour, brown sugar, baking soda, salt, spices and butter together to make coarse crumbs (about 10-12 1-second pulses). or, use pastry cutters or your hands to mix them together. mix in oats. pour mixture over fruit.

bake in oven about 30 minutes or until golden and crispy on top.

Blues and gooses

So, as part of the CSA share for this week we headed out to Heron Pond Farm for some PYO blueberries along with our friends R & E from the wilds of western NH.

First, we noticed the new paint job on the farmstead...  Check it out (sorry about the head-tilt, I tried to fix it)!

Then, out to the fields for us.  First, some blues (8lbs, mmmmm, so tasty).  Then, we noticed some gooseberry plants out at the end of the very last row.  They looked a bit sad, but they were absolutely covered with berries that were quickly heading towards overripe (otherwise known as dang tasty RIGHT NOW).  Turns out Andre is not a fan of gooseberries so he told us we could have a few...

They made it home with only a few fed to the passengers en route.  Pick all the stems and flowers off them and we've got about 8 cups total.  2 cups, along with a diced apple and handful of blues got tossed with a bit of sugar and are baking under a layer of oats, butter, and brown sugar.  

The other 6 cups have been turned into the jam seen above.  First, boil them with a slice of ginger.  Then, into the food mill to get all the flesh and juice but leave the rather tough skins.  Then, back to the pot along with 4 1/2 sugar.  Bring it all to a hard boil for a minute.  Immediately mix in 3/4 of a 6oz packet of pectin (I used it all, I'm a crazy man!).  

Put in jars.  Turns out that this made exactly 2.4 pint jars of jam.  We sent the rest home with E&R as payment for their labors.  If you actually had 8c of gooseberries you'd use 6c of sugar and a whole packet of pectin.

I boiled the jars for 10 minutes.  R said they just popped to indicate that they've sealed.  That's a bit of summer that we'll find sometime in the winter.

CSA week of 7.4.10

In the food-bag this week:

Tomato, pint of peas, a bunch of carrots!!!, some greens, zuke, squash & 2 cukes and finally a quart of PYO blues.  

So...  Kate decided to make a take on tabouli.  It had bulgar, cuke, tomato, mint, garbanzos, parsley, mint, pine nuts and some sauce.  

I chopped and the like.  That's all I know.

CSA-June 30

What's in the share this week?

2 heads of lettuce, 2 bunches of asian greens, 1 tomato (the last few got grilled and turned into salsa, what's in store for this one?), scallions, 3 zukes/squash (with 1,000,000 more to come?), beets!, and a choice of peas.  

Conversation at the pick up says that a bunch of us do the same things with our beets:  roast them, chop them, and mix with nuts and crumbly cheese.  Eat them with things...  Because, well, they're crazy tasty that way.

I'm getting chided for the amount of beet greens in the fridge.  And, we need to make turnip-carrot bread.  Last year chocolate-beet cake went to work one day and the grad students kept playing, "what's the random food in the cake?" with each other.  I'm imagining that game may get played again.

Cherries in the notheast? Who knew?!?

I got up at 5:45 this morning, made a cup of tea, ate a biscuit = jam conveyance, and headed over to pick up our friend Anne.

We drove up Rte. 16 to Farmington and headed out to Butternut Farms a massive pick-your-own operation.  We did some strawberries, they have 5 or 6 varieties but all I can discriminate between is, "small" and "big" as berries go.  

Then!  Then!  We got to pick cherries.  They had black gold and raineer picking.  Plus!  Plus! (I often hear my internal voice say this with a Mexican accent when I'm excited*)  Next week they're going to pick 6 trees of sour cherries.  Some people think they're the best pie cherries.  They're small and bright red, Anne declared that they look "poisonous red."   Me, I just think they're good eats and will down a pint in no time.  

Warning:  Butternut has great looking fruit but they do spray.  Besides the morality of eating fruit while you pick you will also want to think of the potential chemistry that still hanging around.  Wash your fruit!

I spent about 10 months living in Mexico and traveling about doing a number of things.  One of the levels of bus service was called Plus! and my traveling companions always thought it a great treat to ride on this level. It had better seats, slightly better air conditioning, and free cookies and soda!  One time I took a bus that had a stewardess, it was teh awesome.  Many, many times I took busses that fit the stereotype.  

lunch, dinner and more peanut sauce!

I ate the rest of the spring rolls at lunch today.  Good times!  Dinner, well, we wanted something pretty easy and that would include peanut sauce!

Again, not much was local tonight.  The radicchio was from the HPF share last week.  It was a little more bitter than I was expecting (at least the big leaves were so I wanted to take that flavor down a bit).

Basics:  (1) Grilled radicchio salad with apples (the remnants from last night) and basalmic pear dressing.

(2) Some grilled marinated chicken

(3) Asparagus, peppers, potatoes, and carrots grilled after being tossed with a little olive oil.

(4) Rice

Really...  That's about all it was.  

As long as I had the grill on I took a bunch of HPF beets, a couple cloves of garlic, and the last HPF shallot (winter share) wrapped it all in aluminum foil and left the little packet in the back of the grill.  We'll throw them on a salad tomorrow I think.  Lettuce, roasted beets, some nice cheese, maybe some toasted walnuts.  Maybe I'll have a late night snack?  That sounds pretty tasty right now...

stock

So, I'm not the responsible party for any stock-making in the past few days, that was definitely Kate, which means this isn't really about making anything...  It's a cautionary tale, or, it's got some strategies that will save you some money and space in your composter.

Any time something comes with a stalk or there's something about to go bad or I slice the ends off things (leeks, celery, ...  <-not broccoli!  Don't make stock with broccoli!) I throw it in a bag in the freezer.  It's just a plastic grocery bag unless I get really motivated and use one of the large newspaper bags that come on Sundays.

Who knows what ends up in there?  Turns out I kind of forgot that I'd already filled one bag an moved it to the chest freezer without making stock.  So, Kate got all motivated the other day and declared she was making stock.  I happily rummaged about and pulled out all my bags of frozen bits.  She wanted 4 cups.

I might have had 10 cups or more of frozen bits.  The stock pot was definitely not ready for all that.  We'll have to have another go soon.  

Moral:  freeze your ends!  Make stock more frequently!

spring rolls

One of our favorite summer foods is spring rolls.  They're pretty easy, but kind of time consuming to make.  Plus, you get to eat them with peanut sauce and it's hard to go wrong with that.  We made up one meal's worth today with a couple left over.  For how much work they are I'd prefer getting 2 meals out.  Not much was local today, just the lettuce, shallot (left over from the winter) and scallions.  Later in the summer you can imagine what else might be local.

Here's the goods:

Remnant of a pineapple

Apple

A couple carrots

Lettuce

Hot dog (I wasn't into this, but I put it in Kate's)

rice noodles (we used soba)

scallions (mine)

rice paper wrappers

mint leaves, basil would also be nice...

Peanut sauce:

Shallot-1 minced

Garlic (4 cloves, but they were big) minced

Chili powder (1.5T)

Olive oil

1 can coconut milk

3/4 peanut butter (unsalted natural for us)

2t soy sauce

1T ginger (grated or minced)

1c stock (we just made some yesterday!  Watch for that story soon.)

1.5T tamarind paste or1T honey and 3T lemon juice

The plan:

1) Start a pot of water to boil and chop everything into matchsticks except the lettuce and as noted.

2) Make noodles according to the directions

3) Start peanut sauce: in a small saucepan pour in the oil and the chili powder and let it warm until it's fragrant.  Then throw in the garlic, ginger, soy sauce, and shallot and let everything get soft.

4) In a separate saucepan warm the stock then mix in the peanut butter.  Once that's in add the coconut milk, chili/shallot/garlic mixture, tamarind (or honey/lemon).  Leave it on the stove on low for the rest of the night.  Stir it a bit.  Maybe add a splash of lemon juice or lime juice.  You can store it in a container in the fridge for about 2 weeks.  It never seems to last that long at our house.

5) Pull the noodles out of the water, rinse them and dry them as well as you can.

6) Put some warm water into a pie pan.  Drop in one rice paper wrapper.  Let it get soft, pull it out and drop some a small pile of goods into it.  Roll it up like a burrito.  Eat the first one to make sure there's decent quality in all the goods and to practice rolling (do not announce that you are doing this, pretend you haven't started making them yet).

I piled in the following way:

For Kate:  Some carrot, nicely lined up.  Then apple, then hotdog, noodles, mint and lettuce.  Please note:  hot dog does not go well with peanut sauce.

For me:  carrot, mint, noodles, scallions, lettuce and then pineapple (it's pretty moist and would cause the wrappers to rip).

Choi, rice and tofu

I, Tim, was out of town all of last week and didn't really make it home until Sunday night after dinner.  Thus, I was confronted with a fridge that was rather full of greens and somewhat intimidating to try to knock out in the next couple days...  It also meant no pictures from me (although Kate might have some, we'll see).

It's worse than that though because this week is our anniversary and we're going out to dinner tonight to celebrate, really meaning that we only have 1 meal before we get more greens.  So, what to do?  Eat the choi. 

Here's the plan:

Slice 1 head of choi into 1" strips.  Give them a rinse.  

Bring a pot of water to a boil, chop a clove of garlic and 1T ginger.

Blanche the choi (I cooked em for a bit more than a minute), pull them out and rinse them with cold water immediately.  In a large skillet melt 3T butter, then toss in the garlic, ginger and 2T soy sauce.  Sauté it all for a bit and call it good.  I thought it could use some red pepper flakes.

While that was going on I sliced some tofu to about 1/4 inch and let it drain.  In a different skillet heat up some canola or peanut oil and then fry the little buggers on both sides.

In a small sauce pan (or, really a microwaveable bowl) pour in 2T olive oil, 2T sake or mirin, 1t miso paste (I used red).  Heat it enough and stir it about so that it turns into an emulsion (mixture of different kinds of liquids).  I thought this might have needed a bit of red chili paste.  See the trend?

Once the tofu is nicely browned on both sides drain it and drop it onto your plate.  Pour the miso sauce over it.  Add some rice (we have a rice maker that's almost always got rice in it).  Put the choi on the other side of the plate...  Eat.  Total time:  30 minutes.

Part HPF part Wake Robin

We love the Portsmouth farmer's market.  Okay, truthfully, we love all farmer's markets.  I've been a regular visitor since about 1999 when I lived in Oxford, OH.  Their market was tiny and just started as a couple farmers sitting in the parking lot of a school.

When we moved to Iowa we went to the Grinnell market every week.  The dirt in the midwest is, maybe, the most fertile anywhere and it's pretty easy to grow seemingly anything in great abundance.  The summer of 2000 we were so amazed with the quantity, quality and prices that we were immediately hooked (plus that's just after I really started reading about food production).  Maybe the greatest farmer's market in the country is in Des Moines, there was more than we could imagine.

Subsequently, we moved to the east coast, the DC area.  We were regulars at the College Park, Baltimore, and DC markets.  But, that paled in comparison to our love for the Takoma Park market.  First, it's year round.  Second, there's an egg guy who was sold out within 5 minutes of opening because his prices were so low.  Third, there were these scones...  Finally, the farmers...  They were (a) required to be within 150 miles, and (b) sustainable.  There was a mix of meat, produce, dairy, and fruit.  The apples lasted through the winter until the berries started coming in.  Asian pears, peaches, ...  The produce came early and lasted late.  Since then all the others have suffered a bit in comparison.

But, as we've moved north we've started to appreciate the coming of the spring even more.  The market opening, the first greens appearing (fiddleheads), and the gradual change from asparagus to lettuce to chard and more.

This week peas appeared (last week we were up the coast and they were 2 weeks behind in terms of the growing season).  HPF gave us some sugar snap peas (by which I mean, we bought) and we picked up some snow peas from Wake and some parsley from the herb guy on the south side of the market.

How'd we eat them?  Kate made up a little vinegarette (oil, white basalmic, salt, pepper and a bit of parsley).  I'm not sure what she did with them, I was "resting my eyes" at the time.  But, I took the strings out of a handful of each and microwaved them for 30 seconds, tossed with a little of the vinegarette.  Mmm tasty.

Easiest meal ever, or Broccoli Rabe

Some (all) of the broccoli rabe (or rape) was hanging out in the fridge from last week and I found what's maybe the 2nd easiest way to eat it ever (aside from raw and blanched).  

So, while I'm a huge CSA supporter and love me some local farms (yes, I did go to two farmer's markets this week), there's still just a bunch of veggies that I've never really dealt with well.  One of the reasons that I'm excited to be doing this project is because it will really force me to be better about using all my veggies this year.  Also, I need to remember to blanch and freeze the greens, can or freeze all the summer foods when they're in season and threatening to overwhelm me.  Sometimes there's just too much X during the week.

Broccoli Rabe:

It's basically blanched (2 min or so) but then toss it around in some brown butter with basalmic.  How to make the butter?

Heat a skillet to hot, toss in 6T butter.  Wait til the sizzling subsides and then pour in some basalmic vinegar (there's going to be lots of splatter).  Pull the greens out of the water and toss them into the pan.

I paired it with broiled tofu with a miso glaze.  

Tofu:  slice it thin, brush it with oil and sprinkle with salt and pepper.  Put it under the broiler.  Flip it over and do the same on the other side after things brown up.

Miso glaze:  4T of miso (or so), 1T of sake or mirin and a little orange juice.  Warm all that in a pan and turn it into a solution.  Once it's all nice and warm add a splash of a nice vinegar (I used rice, about 1T).  I let it sit on the stove until the tofu was ready and then spooned it over.

Strawberries--firsts versus seconds

This isn't meant to be a post about what came in the share this week, more of a reflection on things we manage to do with some strawberries.

Today I picked up a quart of 'firsts' and a lot of seconds.  

The firsts are the nice looking ones they look and taste amazing, right at their peak.  We eat them.  Last week the pint didn't last for the 5 minute drive home.  This week we got a quart, they've made it home (mostly because we ate enormous amount at dinner before picking up the share) and we're munching on them whenever we walk past.  I can't imagine anything else that I'd want to do with these, but I've heard that other people use them on cereal, in yogurt, or on top of ice cream.  I don't think cake-type applications are the way to go because the flavor might get lost.  Really though, I've chatted with a bunch of people and we all say, "eat them like a pig-hog before someone else can touch them!"

The seconds aren't as attractive and you might not want to try eating them.  They might have a bad spot, they might be a bit overripe, or they might have gotten squished by some friends.  I cut off the top and any parts that were gray (gray food = not good eats) and tossed them in a pot.  My plan: heat them up a bit until they're pretty much juiced, then run them through some cheesecloth to take out the seeds.

They'll go back in the pot with some pectin until they come to a boil.  Then I'll add some sugar and bring them back to a boil.  Finally, I'll put them in some canning jars and boil them again...  Jam for the year.  I'll probably add some lemon juice for acid.

A recipe:

3qt strawberries

1 packet of pectin

8 c sugar

Chop tops and bad spots (really really bad spots, over-ripe = more sugar) off the berries and throw them in a pot.  Bring it to a boil until the berries are broken down into a thick liquid.

Strain to remove the seeds.  If any of the flesh get caught try to push it through your strainer.

Put it all back in the pot and add the pectin.  Bring it to a boil.  

Add the sugar (maybe some lemon juice) and bring back to a hard boil for a minute.  

While all of this is going on prep about 3.5 pints worth of canning jars by sterilizing them in boiling water along with their 2-part lids.

Pull the jars from the water and pour the jam into them.  Seal the lids until they're tight but not 'super tight' and drop them back into your boiling water.  Keep the jam at a rolling boil for 5 minutes (0-1000 ft).

Let them dry and then remove the screw-top while leaving the sealed top.  Check for seal by turning them upside down.  Any that didn't immediately seal:  eat or give to friends and tell them to eat immediately.