Jun
21
Happy Sunday to all,
here are the 2 recipes:
Luscious Lavender-Strawberry Jam
1/4 cup organic lavender buds
1/3 cup boiling water
8 cups crushed hulled strawberries
1 orange, zested
6 cups granulated sugar
Sterilize jars and lids. Pour boiling water over lavender buds and let steep, at room temperature, at least 30 minutes. Strain and save liquid. In a large deep saucepan or dutch oven, stir strawberries with lavender liquid, orange zest and sugar. Bring to a boil, stirring constantly to dissolve sugar. Reduce to heat so mixture gently boils, and stir often until mixture is thick. Remove from heat and test to see if jam has reached “gel stage”. To test, spoon a little jam onto a frozen saucer and freeze for 1 minute. Remove and push edge of jam with your finger – the surface should wrinkle when pushed.
Ladle hot jam into sterilized jars (leave a little head space). Sprinkle a few more lavender buds in each jar, if you wish. Remove air bubbles (I use a chopstick) then centre lids on jars and fasten with screwbands. Boil jars for 10 minutes. Makes 8 250-mL jars.
Cream Scones
This is a recipe from “The New Best Recipe – From the Editors of Cook’s Illustrated” (2004). I followed the recipe as written with the only exceptions being I omitted the currants and added about 1 tsp (5 mL) grated lemon zest. This is my shorthand version of their recipe……Enjoy!
2 cups all-purpose flour
1 tbsp baking powder
3 tbsp granulated sugar
1 tsp grated lemon zest (my addition)
1/2 tsp salt
5 tbsp cold unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I didn’t use)
1 cup 35% heavy cream
1. Adjust an oven rack to the middle position and preheat oven to 425F.
2. In a food processor, pulse flour with baking powder, sugar, salt and lemon peel to mix.
3. Add butter (try to evenly distribute) and pulse for twelve 1-second intervals. Mixture should resemble coarse meal with a few slightly larger butter lumps. Turn dough into a large bowl.
4. Using a fork, stir in cream just until dough begins to form, about 30 seconds.
5. Turn dough (and dry flour bits) onto counter. Gently knead and gather just until dough comes together to form a ball. This will take about 10 seconds.
6. Using your hands, press and flatten dough to form a 3/4-inch thick circle (flour counter first if dough is sticky). Cut into rounds and place on a baking sheet. Re-roll scraps once. Lightly brush tops with more cream and sprinkle with pinches of granulated sugar.
7. Bake until tops are golden, 12 to 15 minutes. Cool at least 10 minutes before serving – with jam and butter of course.
Jun
19
Now this is an interesting idea:
Strawberries and cemeteries…..have never seen that duo share the bill of a social before. Almost died from laughing. Kept me chuckling as I drove around town to dig up this seasons best berries. (yes, sorry, bad puns there)
And what a tour – visited U-Picks and any roadside farmer’s stand we could find. I needed a lot of berries for my own social………a strawberry jam making and scone eating social. Instead of boring you with the details – here’s a visual essay, so to speak:
If anybody is interested I can post recipes tomorrow for jam (one had lavender added – so lovely with strawberries) and I tried a new scone recipe that will now be my mainstay.
May
13
Berry season is fast approaching. I love homemade jam but I don’t always have time to sterilize jars and hang out at the stove preparing the traditional kind. This is why I love freezer jam.
I usually follow the directions on the back of the Certo package to a tee, but this time I decided to add a twist. (Don’t try this with a classic cooked jam recipe, which can be less forgiving than freezer jam when it comes to tinkering.)
Check out my ginger-lime strawberry jam.
Here’s the recipe:
Measure out 5 cups (1.25 L) of hulled strawberries. Add a handful to a large bowl. Mash but still keep chunky. Continue mashing, adding a handful of berries at a time. Measure out 3 ¾ cups (925 mL) mashed strawberries. Set any remaining aside for another use, such as stirring them into plain yogourt.
Place the measured strawberries back in the bowl. Stir in 4 cups (1 L) granulated sugar and 3 tbsp (45 mL) candied ginger*. Let stand for 10 minutes. Add an 85 mL package of Certo Liquid Pectin and 2 tbsp (30 mL) of freshly squeezed lime juice. Stir constantly for 3 min. Spoon into jars (that have been recently washed with hot soapy water and thoroughly rinsed), filling until jam is no less than ½ in. from rim. Wipe rim clean. Seal jars with lids. Place in freezer to set – this will take at least 24 hours. Defrost for 2 hours before serving. Store jam in the fridge for up to 3 weeks or in the freezer for up to 6 months.
*Traditionalists can skip the ginger and replace the lime juice with lemon.
