It has been a crazy week, it seems like every time I have sat down to write either the phone has been ringing or someone has wanted something; I guess that is just life! The weather here in the Midwest has been pretty active this past week, lots and lots of storms, we have had about 3 inches of rain in the past 2 or 3 days and we even got flooded in for a day or so. No bother to me as I didn’t have to go into to town till this morning to make my deliveries.
The gardens love the rain that is for sure I have tons of blossoms on my strawberries and the lettuce, spinach, radishes an onions are keeping us well supplied with salad fixings. In about another week or so I will be up to my elbows in strawberry jam, I love to see those pantry shelves start filling back up at this time of year. Speaking of strawberries, does anyone have any favorite recipes they would like to share?
Here are a couple of ours;
Strawberry jam
6 pints strawberries, washed
3 cups granulated sugar
1 1/3 cups liquid pectin*
Juice of one fresh lemon
- In a large saucepan, over medium heat, combine the strawberries, sugar, pectin and lemon juice. Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally.
- Spoon the hot mixture into 10 (half-pint) hot sterilized jars, filling to within 1/2-inch of the top. With a clean damp towel, wipe and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath for 5 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool dark place.
Yield: 10 half-pint jars.
Homemade Pectin
2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
4 cups water
1. In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool.
2. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half.
3. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months
Yield: 1 1/2 cups.
Strawberry Pie
1 (9 inch) baked pie crust
1 tablespoon powdered sugar
3 ounces of cream cheese
1 1/2 quarts strawberries
1 cup sugar
2 tablespoons white Karo syrup
1 cup water
3 tablespoons jell-o strawberry gelatin
1 pinch salt
3 tablespoons cornstarch
Beat cream cheese with powdered sugar, spread carefully over bottom of baked pie shell. Arrange berries in shell; berries should be sliced. Cook sugar, syrup, water, salt, and cornstarch over medium heat until thick. Add Jello mix and cool. Pour glaze over berries and refrigerate.
Have a wonderful evening and a great weekend coming up!
|
