Strawberry Jam

Recently my good friend Holly and I (along with her 2 month old son Jonas) went to a local U-Pick farm.

 

We ended up picking nearly 24 lbs of fresh strawberries.

We each took 5 lbs to eat/freeze and used the rest to make 30 jars of jam and 2 pies.

It was our first time making jam unassisted (although I did make a quick SOS call to my Gramma to ask about Paraffin wax, which Grampa graciously sent a picture of so I could find it easily in the store).  


This recipe makes 8 cups of jam.  We filled 8-250 ml jars of jam per recipe.

Ingredients

- 4 1/2 cups of strawberries*

- 1 box pectin crystals (we used Certo)

- 1 tsp butter

- 7 cups sugar

* We also threw in some fresh rhubarb into a few batches, it turned out awesome!  We used about 1 cup rhubarb and 3 1/2 cups strawberries instead.

You will also need

- Jars for jam equal to approximately 2 l (2,000 ml)

- paraffin wax (only if you don't have proper seals and canning jars, ie are using recycled jars).

Directions

The jars should be warm when you pour the jam into them.  Some people like to boil the jars first.  Being the modern cooks that we are, we ran the jars through the dishwasher's 15 minute rinse cycle while we were making the jam.  Whatever you choose to do, be sure that you dry the jars well before using.

Rinse the strawberries and cut into halves (or quarters, depending on the size of your strawberries).

In a large bowl, mash strawberries using a potato masher.  How well you mash them depends on how chunky you like your jam.

In a large pan, stir together fruit, pectin crystals, and butter.  Bring to a rolling boil over high heat.

Add sugar and bring mixture back to a boil, stirring constantly.

While mixture is still hot, pour into warm jars and seal.  Be sure to keep the seal and rim of the jar completely dry or it won't seal properly.

You should hear the seals "pop" about 30 minutes or so after you seal the jars.

If you don't have canning jars with proper sealing lids (ie you are using recycled containers, etc.), melt some paraffin wax and pour a layer onto the top of each jar to seal.

Enjoy! 

Cherry Brandy Pie

A few weeks ago my husband's Uncle Frank and I had a day filled with cooking.  He had recently aquired quite a few fresh B.C. cherries, so we made jam & pies all day.  This recipe was pulled from one of his ancient cookbooks, (at least a decade older than myself) and filled with the best homemade recipes (see photo attached).

Ingredients

• 2 pie crusts
• 4 cups fresh cherries (pits removed and cut in half) 
• 1 cup sugar
• 3 tbsp quick cooking tapioca
• 2 tbsp cherry (or plain) brandy
• 1 tsp lemon zest (or lemon juice)
• Butter or margarine

Directions

Prepare and roll out pastry.  Line a 9-inch pie plate with 1 pastry.  Trim pastry to edge of pie plate.

In a large bowl combine cherries, sugar, tapioca, brandy, lemon zest, and 1/8 tsp salt.  Let stand 20 minutes, stirring occasionally.  Turn mixture into pastry-lined pie plate.  Dot with butter.  Cut slits in top crust; place pastry on top of filling.  Seal and flute edge high.  To prevent overbrowing, cover edge of pie with foil.  Bake in 375 oven for 30 minutes.  Remove foil; bake for 25 to 30 minutes more or until golden.  Cool pie on rack before serving.


Enjoy! 

Single Pie Crust

This recipe comes out of an old school book at Uncle Frank's house.  It makes great pie crust and is a really easy recipe. 

Ingredients

• 1 1/4 cup flour
• 1/2 tsp salt
• 1/3 cup shortening
• 3 to 4 tbsp water

Directions

In a medium bowl stir together flour and salt.  Cut in shortening or lard until pieces are the size of small peas.  Sprinkle 1 tbsp of the water over part of the mixture.  gently toss with a fork.  Push to side of bowl.  Repeat till all is moistened.  Form dough into a ball.

On lightly floured surface flatten dough with hands.  Roll dough from centre to edge forming a circle about 12 inches in diameter.  Wrap pastry around rolling pin.  Unroll onto a 9 inch pie plate.  Ease pastry into pie plate being careful to avoid stretching pastry.   Trim pastry to 1/2 inch beyond edge of pie plate.  Make a fluted rope shape or loped edge.  

For a baked pie shell crimp bottom and sides with tines of a fork.  Bake in 450 degree oven for 10-12 minutes. 

Blueberry Crisp

My husband loves blueberries so much, I think it's safe to say it's his favourite fruit.  I made him this for dessert this week, and he was quite pleased with the results. 

 Ingredients

Blueberry Mixture:

• 5 cups frozen blueberries
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp coarse salt
• 1 tsp fresh lemon juice

Topping:

• 3/4 cup flour
• 1/2 cup rolled oats
• 1/2 tsp baking powder
• 1/2 tsp coarse salt
• 6 tbsp butter, softened
• 1/4 cup granulated sugar
• 2 tbsp brown sugar

Directions

Pre-heat oven to 375 degrees.

In a medium mixing bowl, combine all ingredients for blueberry mixture and place in 8x8 inch square pan.

 

Next, combine flour, rolling oats, baking powder and salt.

In a separate bowl, combine butter and sugars until light and fluffy.  Add the flour to this mixture and combine with fingers until mixture is crumbly. 

Crumble over blueberry mixture and bake until topping is golden brown, and blueberries are bubbling, approximately 1 hour. 

Hollandaise Sauce

 This is my Uncle Mark's recipe.  He recently came for a visit and we made this sauce together for his famous "Chicken Neptune".

Ingredients

• 12 egg yolks
• 1 lb melted butter
• 1.5 tsp fresh lemon juice

Directions

Prepare egg yolks by separating from egg whites (straining through your fingers seems to be the quickest and easiest way).

Place egg yolks in blender and start the blender on a low setting.

Slowly pour melted butter into blender through hole in top of cover (while still blending at a low setting).

Add lemon juice and blend mixture until smooth.

Enjoy!

Note:  You can refrigerate extra hollandaise sauce.  Place plastic wrap directly ontop of extra sauce to prevent from forming a skin.

Peanut Butter Cookies

Our niece was visiting and wanted to make peanut butter cookies.  These cookies remind me of the large cookies you would find in a glass jar on the counter in a traditional coffee shop. 

Ingredients

• 1/2 cup butter
• 3/4 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• Dry-roasted, salted peanuts, for sprinkling (optional)

Directions

Combine butter, peanut butter and granulated sugar.  Mix together until light and fluffy.

Add the egg and vanilla, stirring to combine.

In a separate bowl, combine flour and baking soda.

Combine both mixtures until just mixed.

Roll into 2 tbsp balls on a parchment lined cookie sheet. 

Press down with fork both horizontally and vertically. 

Bake in oven preheated to 350 degrees for 18-20 minutes, until golden brown.

Cool on wire cookie rack.

Enjoy!

Chocolate Chip Cookies

These chocolate chip cookies are amazing.  They make a nice, soft cookie that you are sure to enjoy.

Ingredients

1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/2 tsp sea salt
1 1/2 cups chocolate chips

Directions


Pre-heat oven to 375.

Cream butter and sugars together until light and fluffy.

Beat in vanilla and eggs.

Combine dry ingredients (flour, baking soda, and salt).

Add the dry mixture to the wet mixture and stir until just combined.

Add chocolate chips.

Measure a tbsp of dough into a ball and place on an un-greased cookie sheet.

Bake for 8-10 minutes until the edges of the cookie are golden.  Remove from baking sheet and cool.