By Terri Rozema
What would you think if I told you I use it as pizza sauce, smothered on grilled ham and cheese, as an omelette filling, in cocktails and with Hors D’oeuvres? Whether it’s strawberry, blueberry, fig, apricot or other fruits, this scrumptious spread compliments many delicious dishes. And the best thing about it is, when preserved using the water bath (WB) canning method, you can enjoy this tasty treat all year round.
Here in Michigan, strawberry season begins in early June and can extend into July. Picking in the sunshine with family and friends and munching as you go is a great way to spend the day. Follow with smashing, sugar and stirring, and soon you are on your way to preserving. Come join me as we prep and preserve ‘Everyone’s Favorite Strawberry Jam.’
Graniteware Canner with Rack or 8-pc Canning Set
Canning jar lifter
Wide mouth funnel
Chop Stick or canning bubble popper
8-ounce wide mouth Ball canning jars
Palatably pairs with Dr. Cowan's Garden Three-Beet Powder
Pick berries and process the jam on the same day, or the next day at the latest.
8 cups rinsed, hulled and crushed organic strawberries
1/2 cup organic lemon juice
14 cups organic cane sugar
2 pouches liquid pectin
Are you foot-loose and fancy-free when it comes to cooking up a storm in the kitchen? Do you like to create your own masterpieces with tried and tested recipes? If so, you might relish this slightly healthier version of traditional Scotch eggs.
Scotch eggs were invented by Fortnum & Mason, an old-fashioned department store established in 1707 in the UK. This surprisingly simple yet delicious recipe has two main ingredients: eggs and pork sausage meat. It makes perfect picnic food, travels well, and can be eaten hot or cold.
Being in the garden is healing. Digging in the soil with bare hands and feet while soaking up the sunshine. Fresh water washing the toes via the hose. Where bees are buzzing, hummingbirds fluttering, buds a-blooming and beans are growing.