Tag Archives: recipes

Brandied Cranberry Pear Preserves

cranberries peCranberries are one of the things that make me buy non-local fruit.  I just can’t not do it. I love them.  I want to put them in everything I make.  The pears are local! They’re from my friend’s farm in Potter Valley! I drove all the way over there by myself way out into the boonies out of cell phone range on a dirt road in my frail old pickup truck with the engine light on! That’s how committed I was to those beautiful bartlett pears.  That should forgive the fact that I bought cranberries in a plastic bag from the grocery store.  Shhh.  SHHHHH.  No judging.cranberrypearpreserves The obvious use for cranberry preserves is to put them with roast turkey, but I really love this preserve on regular old whole wheat toast on all kinds days that aren’t Thanksgiving.  I think it tastes best when it’s cold and gray outside and you make a cup of tea and some toast.  I am a huge fan of fall, winter, rain, sweaters, fires in the wood stove, etc., and this jam fits right in with all that stuff.

Also,  if you want to be fancy it’s pretty amazing with soft chèvre or brie.

BRANDIED CRANBERRY PEAR PRESERVES

Cook Time: 1 hr., plus waiting overnight for fruit to macerate

Makes: 4 1/2 half pint jars

Ingredients:

  • 4 c. diced pears (peel and core first)
  • 2 c. cranberries
  • 3 c. sugar
  • 2 tbs. lemon juice
  • 1 bay leaf
  • 1/2 tsp. pumpkin pie spice
  • a splash of brandy (how big is up to you)

Day 1:

Combine all the ingredients in a nonreactive container.  Stir well to coat the pears with sugar.  Press a layer of saran wrap over the top of the mixture to prevent browning.  Put the container in the fridge for 24 hours.

Day 2:

Bring boiling water canner to a boil and prepare jars and lids.

Transfer the mixture to a large, nonreactive pot.  Turn the heat to high and cook until the jam reaches the gel point, stirring occasionally to prevent sticking.  Partway through cooking, I like to give the mixture a few mashes with a potato masher to break up some of the fruit pieces to get a jammier texture.

Remove the bay leaf and discard. Ladle hot jam into hot, clean jars leaving 1/4″ headspace.  Wipe rims and attach lids. Process for 10 minutes, adjusting for altitude if necessary.

Vegan Mushroom Gravy

Sometimes I like to make this vegan mushroom gravy because you can dump it all over all kinds of stuff and it makes everything taste amazing. Savory and meaty and delicious.  (Sausage gravy will achieve the same purpose, but this is cheaper than buying nice sausage from the farmers market, and mushrooms are really tasty anyway). mushroomsToday I put it on a baked sweet potato for lunch.  Last night I put it on spaghetti squash and collard greens.  This is my go-to gravy for making vegan/vegetarian soul food dinners; I usually make mashed sweet potatoes with some brown sugar and bourbon, whip up a batch of this gravy, stew some greens, maybe fry a couple green tomatoes or bake some biscuits…. good to go.  No meat needed. purple sweet potato and mushroom gravy(I feel like I need to acknowledge that this sweet potato is bright purple.  I bought it at the co-op the other day, not realizing how vivid the color would be.  Hooray for purple vegetables, right?)

VEGAN MUSHROOM GRAVY

Cook Time: 20 minutes

Ingredients:

  • 2 tbs. vegan margarine, butter or olive oil
  • 2 cloves of garlic, minced
  • 1/2 c. diced onions
  • 3 c. sliced mushrooms*
  • 1 bay leaf
  • 1/4 c. whole wheat flour
  • 1/4 c. nutritional yeast
  • 1 tsp. of soy sauce (or, if you don’t eat soy, balsamic vinegar is good)
  • 3/4 c. water or vegetable stock
  • 2 tbs. chopped parsley
  • salt and black pepper to taste

Heat the butter in a sauté pan on medium.  Add the garlic, onions and bay leaf and sauté until the onions are translucent.  Add the mushrooms and sauté until they are cooked through.  Add 1/4 c. of water to the mushrooms while they’re cooking to make sure they don’t stick and burn.  Add the whole wheat flour and nutritional yeast and stir to coat the mushrooms mixture.  Let it start to brown on the pan a little bit, add the soy sauce and let it cook for another minute. The pan should be getting a little brown and crusty, but not actually burned.  Deglaze the pan with 1/2 c. of water or vegetable stock.  Keep stirring and the gravy should come together and thicken within a few minutes.  If it’s too thick, add a little more water.  Add the parsley and season with salt and pepper to taste.

*I used a mixture of shiitakes and button mushrooms, but it really doesn’t matter what varieties you choose.

Moroccan Vegetable Stew

moroccan vegetable stewThis is a perfect fall stew, filled with vegetables from the late summer garden and richly spiced with cinnamon, cayenne and turmeric.  It’s based off a recipe from Moosewood Restaurant, so I can’t take credit for the brilliant idea, but when I made it for the cooking demo at the Redwood Valley Farmers Market this past Sunday, I realized I’d made so many small changes to it so it would fit what we have locally available that I should probably write up a fresh version so I don’t have to explain it to anyone else.  Because it’s so good! You must make it. If you want a simple, cheap, delicious dinner using a bunch of stuff you probably have around anyway, this is it.

The original recipe is from Moosewood Restaurant Favorites, which is a fantastic cookbook and worth every penny.

MOROCCAN VEGETABLE STEW

Cook Time: 45 minutes

Serves: 6

Ingredients:

  • 1/3 c. olive oil
  • 3 c. diced onions
  • 2 garlic cloves, minced
  • 1/2 tsp. salt
  • 2 garlic cloves, minced
  • 1 tsp. turmeric
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. (or less) cayenne pepper
  • 1/2 tsp. paprika
  • 4 c. peeled, cubed winter squash – 1″ cubes (this is about 1 average sized butternut squash or 2 average sized buttercup squash)
  • 2 c. water or vegetable stock
  • 3 c. diced heirloom tomatoes
  • 3 c. diced eggplant
  • 1 c. diced bell pepper (any color)
  • 2 c. diced summer squash (any color)
  • 1 15 ounce can of chickpeas, drained
  • 1/2 c. raisins
  • 1/2 c. diced tart apples
  • salt and pepper to taste
  • lemon wedges, optional, for serving

In a large pot, heat the olive oil on medium low heat. Add the onions and salt and cook, covered, for five minutes.  Add the garlic and spices and sauté, covered, for another three minutes.  Add the winter squash and sauté for a couple more minutes, then pour in the water.  Add the tomatoes and eggplant, cover and let everything simmer for ten minutes, stirring occasionally to prevent sticking.  Add the peppers, summer squash, chickpeas, raisins and apples, cover, and simmer for another fifteen minutes, or until the winter squash and eggplant are tender.  Taste and season with salt and pepper as needed.  Garnish with lemon wedges.

Feel free to change around the fruit based on what you have available.  This stew would be great with dried apricots instead of raisins and I’d love to try it with chopped fresh pears instead of the apples.

Heirloom Tomato Bloody Marys

It’s peak tomato season, so at the farmers market I’ve been rattling off all the tomato projects I know in a very thinly veiled attempt to convince people to buy huge amounts of tomatoes from me.  The usual tomato projects that I tell people about are making canned sauce, dehydrating heirlooms in the oven (they’re so good, and it’s so easy!), freezing bags of sungold tomatoes to make tomato bisque during the winter, canning tomato jam, ketchup, and bbq sauce…  I mistakenly omitted one of the best projects, though: the Bloody Mary.  Williams-Sonoma contacted me and asked if I’d share my recipe here as part of their focus on juicing this month.  Since Bloody Marys are delicious and we’re drowning in tomatoes, it seemed like a perfect idea.  (Especially since a bunch of the farmers from the Redwood Valley Farmers Market had been meeting up after the market for Bloody Marys for a good part of the summer, and every time we’re drinking them I keep saying I need to write up our recipe to share with everyone). bloody maryThese are bloody marys for right now.  While it’s true that you can cook tomato juice and can bloody mary mix for later (which I’m going to do), the base for this cocktail is just fresh tomato juice, bright and sweet. I used my champion juicer to juice a couple slightly overripe tomatoes that we had leftover from the market today, but feel free to use a blender if you don’t own a juicer.

The ingredients for this cocktail were almost all right out in the garden.  Jason picked some fresh dill to add to the bloody mary base, along with horseradish and green olives.  I raided the pantry for some pickled okra and dilly beans that I’d canned a few weeks ago for garnishes, though any sort of crunchy pickled vegetable is at home in a bloody mary.  The one thing I noticed is that you have to be careful not to over spice these since the fresh juice from heirloom tomatoes tastes much more delicate than regular cooked bloody mary mix.   Our first round was a little heavy on the horseradish and I thought it overwhelmed the flavor of the tomatoes, so naturally we had to do some more recipe testing and get it figured out.  Naturally. (Because cocktails).bloody mary & okraHEIRLOOM TOMATO BLOODY MARYS

The perfect cocktail to celebrate tomato season, and the perfect cocktail to relax after a long day working at the farmers market.

Cook Time: 10 minutes

Makes: 2 cocktails

Ingredients:

  • Bloody Mary Mix
  • 4 oz. vodka
  • Garnishes: pickled okra, dilly beans, lemon wedges and green olives

Fill two glasses with ice. Add 2 ounces of vodka (or less, of course) to each glass. Top of bloody mary mix. Stir. Garnish with a lemon wedge and pickled vegetables.

BLOODY MARY MIX

Ingredients:

  • 2 c. fresh heirloom tomato juice
  • juice from a wedge of lemon
  • 2 tbs. fresh dill, roughly chopped
  • a dash of worcestershire sauce
  • Tabasco sauce or cayenne pepper, to taste
  • 3 green olives and 1 tbs. olive juice
  • 1 tsp. prepared horseradish (or if you have fresh, substitute 1/2 tsp. fresh grated horseradish)
  • 1/2 tsp. celery salt
  • fresh cracked black pepper

Combine all the ingredients in a blender and puree. Taste and adjust the seasonings if necessary. Individual varieties of tomatoes will taste very different from one another and may taste good with more horseradish, a little extra heat, some extra lemon, etc.

It’s Summer So I’m Really Just Eating BLTs All The Time

These are my favorite sandwiches of the summer. now THAT is a blt!Can you even tell that this is a picture of a sandwich?

I’m not sure you can.   Actually, I really don’t think you can.  The bread’s under there, I swear.  We already ate it, so it’s too late for any reshoots.

Here’s the deal  I love plain old tomato sandwiches as much as the next girl, but if you have a little bit more time and a couple more ingredients, say… some fresh mozzarella and basil, it really doesn’t hurt. blt ingredients... bltmbb?I used Floodgate Farms salad mix for this, since I am like a walking commercial for their salad and put it in everything.  It has lettuces, edible flowers, arugula, fresh herbs, and a bunch of other wild greens like purslane mixed in.  It makes me happy and I eat it every day if I can.

EPIC BLTS, aka BLTMBBs?

Cook Time: 15 minutes

Serves: 5

Ingredients:

  • 1  loaf of sourdough bread
  • a few tablespoons of mayonnaise
  • around 5 medium sized heirloom tomatoes
  • 5 pieces fresh cooked bacon
  • a few slices of fresh mozzarella
  • 4-5 fresh basil leaves
  • a few sprigs of fresh dill
  • baby lettuces
  • balsamic vinegar
  • salt and pepper
  • optional additional toppings like sliced avocado or marinated artichokes, though I didn’t use them in this version, are equally encouraged

 

Slice the loaf of bread in half and warm it in a 350 degree oven while you cook the bacon.  Fry bacon, slice tomatoes, slice mozzarella.  Take the bread out of the oven and spread mayonnaise on each side.  Layer all of the toppings on, drizzle with balsamic, season with some salt and pepper, then close the loaf.  Press down on the top of the sandwich with your hands to compress everything a bit; it will stay together as a sandwich much easier if you do this.  Slice into 4-5 individual sandwiches and serve.

Pickled Red Onions & Quattro Stagioni Jars

So, I’ve never bothered doing any giveaways with free stuff or contests or any of that.  I like keeping this page more like a journal that I can use to remember good recipes and gardening ideas, and I don’t feel like spending a bunch of time trying to turn it into something more than that.  BUT…. when a fancy jar company offers to send me some of their jars, that’s a whole different situation.  I will never say no to more jars, whether they’re dusty ones from grandma’s basement or these gorgeous Quattro Staggioni jars that I used this morning.bormioli rocco jarsBormioli Rocco sent me a box of their Quattro Stagioni jars and some canning goodies (opening it was like Christmas in the middle of summer!) and they’re hosting a giveaway on their Facebook page where five winners will receive the same box that I got. All you have to do is go and like their page.

Quattro Stagioni jars have a one piece lid, which I know not everyone has worked with, but is really not much different than a two-piece lid.  Food in Jars has a good instructional over here explaining how to use them, so I won’t completely rewrite it, but the main tip is that you only need to screw on the lids until they’re moderately tight. Food in Jars says: ” When you screw this lids on, you only want to tighten them to the point when you feel the rim of the jar make contact with the sealing compound. Don’t go any tighter or the air won’t be able to escape and you will have compromised your seal.”

(Also, can I say how nice it is that if I am insecure about canning knowledge, all I need to do is go check on the Food In Jars page to confirm it? I don’t know what people did before the internet and food blogs.)floodgate farms torpedo onionsSince these are pretty jars, I wanted to make something pretty to put in them.  I settled on pickled red onions and apricots on in honey syrup.  I’m crazy about the pickled onions. We grilled some venison kebabs the other night, then made sandwiches on french bread with pickled red onions and lots of mustard.  Jason and I drank cold beers and watched the baseball game on tv. and it was pure summer bliss.  You could also put these on burgers, in a wrap with falafel or grilled vegetables, or toss them in a salad.  Once the onions are gone, save the brine and use it for salad dressing.pickled red onions and apricots in honey syrupPICKLED RED ONIONS

Use the freshest onions you can find for a vibrant hot pink color.  I bought these gorgeous onions from Floodgate Farm at the Redwood Valley Farmers Market.

Cook Time: 45 min.

Makes: 7 1/2 pint jars

Ingredients:

  • 5 c. white wine vinegar*
  • 10 c. sliced peeled red onions (1/4″ thick rings)
  • 1 tsp. whole black peppercorns
  • a few sprigs of fresh herbs: I used marjoram today, but sage, thyme, oregano, rosemary, etc. are all fine
  • 1 clove of garlic, minced

Prepare boiling water canner, jars and lids.

In a large, nonreactive pot, combine the vinegar with the peppercorns and the garlic.  Bring up to a boil and add the sliced onions.  Stir gently and simmer for five minutes, until the onions soften.

Place a small sprig of fresh marjoram in each jar, and then use a slotted spoon to fill up the jar with onions. Ladle  the infused hot vinegar over the onions, leaving a generous 1/2″ of headspace.  Use a chopstick or rubber spatula to remove the air bubbles and adjust the headspace as necessary.  Wipe rims and attach lids, then process for ten minutes, adjusting for altitude if necessary.

*I’ve also used red wine vinegar, apple cider vinegar, and white vinegar.  The recipe comes out fine with all of them.

Honey Sweetened Blueberry Pecan Tart

What could you not love about a buttery pecan crust piled high with honey sweetened fresh blueberries? Basically nothing.

This dessert is a riff off of this fresh blackberry pie that we make every summer.  I really love both recipes because the filling is a combination of fresh and cooked fruit, giving it this juicy, not too sweet flavor that I can’t get enough of.   If you happen to get your hands on a whole bunch of really good blueberries, this recipe will not do you wrong. blueberry tartMake sure to chill this tart before you serve it; it’s much better cold.  Top with whipped cream to make it really divine.

HONEY-SWEETENED BLUEBERRY PECAN TART

Ingredients:

For the crust:

  • 1/2 c. toasted pecans, finely chopped
  • 3/4 c. all purpose flour
  • 1/4 tsp. salt
  • 5 tbs. cold butter
  • 3 tbs. honey
  • 1 tbs. water

Combine the flour, salt, and pecans in a mixing bowl.  Work the butter into the flour with a fork.  Add the honey and the water and bring the dough together into a ball using your hands.  Press the dough into the bottom of a 9″ tart pan.  Chill in the freezer for 30 minutes.

Preheat the oven to 350 degrees and bake the crust until golden brown and aromatic, 15-20 minutes.

While the crust is in the oven, cook the filling.

Ingredients for the filling:

  • 5 cups of blueberries, divided
  • 1/2 c. honey
  • 1/2 tsp. lemon zest
  • 1/2 c. water
  • 2 1/2 tbs. instant tapioca (or cornstarch is fine too)
  • 1 tbs. butter

In a medium saucepan, combine 2 c. blueberries with the honey, water, lemon zest, tapioca, and butter.  Mash the blueberries with a potato masher to release some of the juices.  Bring everything to a boil.   Cook until the mixture has visibly thickened, then remove from heat and fold in the remaining three cups of blueberries.

Pour the prepared filling into the cooked pie crust and then chill in the refrigerator for a few hours before serving.

Quinoa Tabouleh, Spring Lettuces and A NEW FARM

This salad.quinoa taboulehIt’s so delicious and so simple, and takes just a few minutes to throw together.

My brain is kind of fried from working so much, and this is the perfect kind of dish to make for that kind of time in your life.

We’re emerging from this crazy whirlwind right now.   In April, we moved from our house in the mountains of Lake County to a sweet little house down the road from our new farm space in Redwood Valley.  Part of the transition meant turning a bunch of raw land into a vegetable and flower farm over the course of about two months so that we could grow during this season and not have to wait til next year to start. Our last farm was tiny and took us ten years to get to where it was.  This farm is still very much in process, but it took us about a month to get an area planted that absolutely dwarfs anything we’ve ever had before.   We’re pretty excited about everything and I can’t wait to show you some pictures.

If you know me personally, you might know that I’ve been compulsively planting too many tomato starts for years and years, and that heirloom tomatoes are my one true vegetable love.  I always plant more than I should but it’s really never enough.  I’m so thrilled to say that I just planted the heirloom tomato garden of my dreams! (It’s HUGE).  The land owner, an expert farmer who’s been teaching us a lot as we go forward this year, keeps making comments along the lines of “you are an absolute lunatic for planting that many tomatoes” but I’m soldiering on, undaunted.
(I still remember the first time I ate an heirloom tomato.  I was working at Restaurant Lulu when I was 19 and had just moved to San Francisco, where they were serving this simple tomato salad, but it used tomatoes that were unlike any that I’ve ever seen before, and when I tasted one, it basically blew my mind and changed the entire course of my life.   True story.)

It’s like this song says: Only two things that money can’t buy, and that’s true love and homegrown tomatoes.

Anyway though, this salad. taboulehI made this tabouleh with some leftover quinoa, lettuce and herbs from the garden and some mediocre grocery store tomatoes, and it instantly became my favorite salad of the moment.  It’s going to be amazing when I actually have some decent tomatoes to put in it.  It’s a nice side dish for a summery dinner, served with grilled lamb or chicken, but it’s also a wonderful lunch on its own.  We used butter lettuce leaves to make lettuce wraps with the tabouleh inside and it’s about my favorite thing to eat in the world now.

 

QUINOA TABOULEH

Vegan & Gluten Free

Serves: 4

Cook Time: 20 minutes

Ingredients:

  • 2 1/2 c. cooked tricolor quinoa
  • 1/2 c. finely chopped parsley
  • 1/4 c. finely chopped mint leaves
  • 3 c. diced tomatoes
  • juice from 1 1/2 large lemons
  • olive oil, salt and pepper to taste
  • 1 small head of lettuce (butter lettuce would be perfect)

If you’re making the quinoa specifically for this recipe, rinse it with cool water after it’s cooked so that it doesn’t cook the vegetables in the salad.  Leftover quinoa that’s not steaming hot anymore obviously doesn’t need rinsing.  Combine all the ingredients except the lettuce in a bowl.  Add the olive oil, salt and pepper to your own taste.  Cover and let the mixture sit at room temperature for 30 minutes (not in the fridge! Cold tomatoes taste weird).  Serve on a bed of lettuce leaves, or use the lettuce leaves as wraps.

 

Pickled Okra

So here’s my theory: If you’re going to have a fried chicken dinner, I think you need to serve a lot of really fresh vegetables to go with it so that the whole meal’s not super heavy and deep fried.  Braised collards are traditional, of course, but I think what really makes the meal is a big dish of pickled okra.  The vinegar is such a good counterpart to country gravy and mashed potatoes. Plus, everyone knows to make collard greens so they’re necessarily all that exciting, but I’m not sure the general public realizes how amazing pickled okra taste.  If you like dill pickles, you will love these. They’re crisp and tangy (not slimy at all), and even though I could have canned them, I didn’t bother because my family and I polished them off in just a couple days.  They were perfect as a side dish to a big southern dinner, but also delicious with cold beers, pimento cheese and crackers. pickled okraThis is a horrendous picture from my phone because I was more worried about serving a table full of people and then eating with my family before the food got cold than taking perfectly styled photographs, but just so you see where I’m going with this: fried chicken dinnerIt was so good!

My recipe for fried chicken is here, along with some prettier pictures.  The biscuits are a recipe that I always use from Deborah Madison’s Vegetarian Cooking for Everyone.  They’re yeasted buttermilk biscuits and come out wonderfully fluffy.  If you don’t have that cookbook you should almost definitely buy it –  it’s a winner.

PICKLED OKRA

Cook Time: 20 minutes

Ingredients:

  • 1 lb. okra
  • 2 c. apple cider vinegar
  • 2 c. water
  • 1/4 c. kosher salt
  • 2 cloves of garlic, thinly sliced
  • 1 tsp. dill seed
  • 1 tsp. whole black peppercorns
  • 1 onion, cut in half and sliced thinly
  • optional: a pinch of red pepper flakes
  • optional, which I didn’t use because I couldn’t find: one or two fresh dill blossoms

Combine the apple cider vinegar, salt, water, garlic, dill seed, black peppercorns and sliced onion in a nonreactive pot and bring to a simmer.  (If you want them spicy, this is also when you should add the red pepper flakes to your own heat preference).  Simmer for 3-4 minutes.  Arrange the okra in a nonreactive container (I used a glass dish but you could use jars too) and add the dill blossoms if you are using them.  Pour the hot vinegar mixture over the okra.  It should cover them completely.  Move the container to the refrigerator.  Refrigerate for at least 48 hours before serving.  They should last in the fridge for about a month, but you’ll probably eat them much quicker than that.

Strawberry-Peach-Lemon Jam

I just got back from a week in the foothills of the Blue Ridge Mountains in North Carolina.  My parents, one of my brothers and I all stayed at my grandma’s house and cooked a lot of pretty amazing food, so I have a several recipes I’ll be sharing this week as I get the time to write them up.

grandma

my grandma Molly in high school, in 1936. she’s the first one on the left, front row.

First up: this strawberry-peach-lemon jam.  It turned out really nice, with a gorgeous color, a good set and texture and lovely complex flavor.  (But… It’s also a bit of an abomination, since I used a bunch of sketchy fruit from a tiny local grocery store right down the road from us: conventionally grown, underripe, out of season peaches, some mediocre strawberries and a lemon to try and add some flavor.)  I’ve deemed it totally acceptable to break the usual rules about local fruit in our situation, when you’re staying at a house with several family members who all know how to make and can preserves, somehow there’s no jam in the house and all the local fruit is out of season.  The decisive moment was when I found an open jar of smucker’s strawberry jam in the fridge.  I don’t know who in my family bought that, but SHAME! strawberry-peach-lemon jamRecently, I’ve been trying to make really simple preserves, with just one kind of fruit, sugar and sometimes lemon juice.  I’m kind of obsessed with finding the best-of-the-best-most-delicious-you’ve-ever-tasted apricots/blackberries/whatever and doing the bare minimum that I need to do to get them into jars. Whoever grew the fruit is really doing most of the complicated work.  As far as my part goes, tracking down the perfect fruit is actually way more complicated than getting it into jars.

With boring grocery store fruit, though, I figured there’s no harm in playing around with some new flavor combinations to try and make the jam a little bit more vibrant.  And it worked! It’s kind of ridiculous that homemade jam is still so much better than the grocery store counterpart even when you’re not using very high quality fruit.  I’m really curious to see how this recipe turns out if I made it during the summer with some really sweet, ripe strawberries and peaches from our own peach trees.IMG_5388STRAWBERRY-PEACH-LEMON JAM

Makes: 4 half pint jars

Ingredients:

  • 1 quart of strawberries, stems removed and sliced in half
  • 3 peaches, blanched, peeled and diced
  • 1/2 large lemon, sliced for marmalade*
  • 1 tbs. vanilla
  • 3 c. sugar

Day 1: Prepare the fruit and macerate

Combine the sliced strawberries, peeled diced peaches, sliced lemons and sugar in a nonreactive container. Cover and refrigerate for 12-24 hours.

Day 2: Cook off the jam

Bring boiling water canner to a boil, prepare jars and lids.

Transfer the fruit to a heavy bottomed, nonreactive pot and cook on high heat, stirring occasionally to prevent sticking.  After about 10 minutes, when the fruit is cooked through but the jam isn’t gelled yet, remove the pot from the stove and use a potato masher to mash the fruit to a consistency that you like.  (At this point it will really start to look like jam).  Put the pot back onto the stove and continue cooking until the jam reaches the gel point.  Ladle into hot half pint jars leaving 1/4″ headspace.  Attach lids and rings and process for 10 minutes, adjusting for altitude as necessary.

Note: Strawberry jam can be challenging to get to set properly, but since this has a bunch of lemon slices in it, it should set pretty easily. It did for me, atleast.

Another Note: When you make marmalade, the sliced citrus fruit is often parcooked in some water before the sugar is added to make sure that the rinds are cooked all the way through and don’t end up chewy at the end.  Since this recipe skips that step, it is very important to slice the lemon extra super thin, otherwise I’m pretty sure it won’t cook thoroughly with the strawberries and peaches.

*To slice lemons for marmalade: read this instructions from Hitchhiking to Heaven. I’m too lazy to write them out.

And, don’t forget that if you don’t have your boiling water canner with you, all you really need is a pot with some jar rings laid in the bottom and you’re good to go. canning rack