RECIPES

So I thought I would share some of my jam recipes with y'all.  Plus one healthy salad recipe.  Just for balance, you know?  LOL!

MIMI’S FIG PRESERVES

1 Bowl of ripe figs, peeled (doesn’t matter what size bowl, big or small)

½ Bowl of sugar (see 2:1 ratio)

1 Tb up to juice of 1 small lemon (depends on the amount of figs.  Add carefully.  You can always add more, but you can’t take away.  Only use FRESH lemon juice.)

Sterilized canning jars and lids. *

Gently wash figs and remove stems.  If desired, peel them as much as possible.  (I think they are much better peeled.  The skins can be tough when cooked.)

In a very deep pot, add figs, lemon juice and sugar.  If needed, add a very small amount of water to start the cooking process, but the figs are probably wet enough.  Cook over medium heat until mixture comes to a boil, stirring often.  Then reduce heat to just enough to keep at a gentle simmer, and let coo****il mixture reduces down by about half.  STIR OFTEN!

Meanwhile, wash canning jars and lids in hot soapy water.  Rinse thoroughly and sterilize by submerging in boiling water for 10 minutes.  *Note: if you’re only making a small amount of fig preserves and plan to eat them right away, you can skip the sterilization and just put the jar of preserves in the frig when it is cool.  Remember to let lids sit in gently simmering water to soften seals.  Don’t boil them, just get them hot.

After mixture has cooked down and turned a nice dark reddish/brown color, ladle preserves into sterilized jars, wipe rims with a clean damp cloth, and apply lids and screw bands.  Tighten bands by hand and process in boiling water bath** for 10 minutes.  Remove from water and set on a dry folded towel to cool.  NEVER set a hot jar on a cold counter! 

As jars cool, you should hear a sweet little “plink” as each one seals.  Check seals before storing.  If a jar doesn’t seal, place in refrigerator and use it first.

**A boiling water bath is a deep pot filled with full boiling water.  Water should cover the jars by at least one to two inches. 

JAMBERRY

BUY:

2  6-oz cartons of raspberries (for 1 cup juice)

1 pint carton of blueberries (for 1 cup mashed berries)

Enough cherries for 2 cups chopped cherries

1 box Sure JELL Fruit Pectin

ALSO:

4 ½ c. sugar (measured into a separate bowl ahead of time)

½ tsp butter

About 7 pint-sized canning jars

Wash jars and lids in hot soapy water; then sterilize jars in boiling water for 10 minutes.  Remove from water and place upside down on a dry folded towel.  Place lids in ho****er to soften seals.

Wash raspberries quickly and gently in iced water.  Crush them with a potato masher, then strain the juice from the seeds.  You should get about 1 cup of raspberry juice. 

Next wash blueberries in ice water and pick over to remove stems.  Crush with a potato masher.  You should get about 1 cup of mashed berries.  Next, pit and chop cherries.  You need 2 cups.

In very tall pot, combine fruit, juices, and pectin and stir until well combined.  As mixture heats, continue mashing a bit to soften cherry pieces.  Cook over med-high heat, stirring constantly, until mixture comes to a full rolling boil (a boil that doesn’t stop when stirred).  Add sugar all at once and stir well.  Add ½ teaspoon of butter to prevent foaming.  Cook and stir over med-high to high heat until mixture returns to a full rolling boil.  Cook for 1 minute, stirring constantly.  Remove from heat.

Ladle jam into prepared jars, taking care to distribute the fruit pieces evenly.  Wipe jar rims and threads.  Apply lids and screw bands.  Tighten bands by hand and process in boiling water bath** for 10 minutes.  Remove from water and set on a dry folded towel to cool.  NEVER set a hot jar on a cold counter!  As jars cool, you should hear a sweet little “plink” as each one seals.  Check seals before storing.  If a jar doesn’t seal, place in refrigerator and use it first.  NOTE: after they are cooled and sealed, invert jars to allow fruit to spread throughout the jam.  MAKES ABOUT 7 PINTS.

**A boiling water bath is a deep pot filled with full boiling water.  Water should cover the jars by at least one to two inches. 

PEACH MELBA JAM

BUY:

2  6-oz cartons of raspberries (for 1 cup juice)

6-7 medium sized peaches, just fully ripe (for 3 cups prepared fruit)

1 small lemon

1 box Sure JELL Fruit Pectin

ALSO:

6 ½ c. sugar (measured into a separate bowl ahead of time)

½ tsp butter

About 7 pint-sized canning jars

Wash jars and lids in hot soapy water; then sterilize jars in boiling water for 10 minutes.  Remove from water and place upside down on a dry folded towel.  Place lids in ho****er to soften seals.

Wash raspberries quickly and gently in iced water.  Crush them with a potato masher, then strain the juice from the seeds.  You should get about 1 cup of raspberry juice.  Add to this the juice of 1 small lemon (or half a large lemon).

Bring a small pot of water to a boil.  Fix a deep bowl of iced water.  Dunk the peaches for 10 seconds in the boiling water, then immediately submerge in the iced water.  The skins will slip off easily.  (If your peaches are too ripe, this will turn them to mush.  In that case it’s better to peel them with a knife.)  Pit the peaches and chop into small pieces.  You will need 3 cups of diced peaches.

In very tall pot, combine fruit, juices, and pectin and stir until well combined.  Cook over med-high heat, stirring constantly, until mixture comes to a full rolling boil (a boil that doesn’t stop when stirred).  Add sugar all at once and stir well.  Add ½ teaspoon of butter to prevent foaming.  Cook and stir over med-high to high heat until mixture returns to a full rolling boil.  Cook for 1 minute, stirring constantly.  Remove from heat.

Ladle jam into prepared jars, taking care to distribute the fruit pieces evenly.  Wipe jar rims and threads.  Apply lids and screw bands.  Tighten bands by hand and process in boiling water bath** for 10 minutes.  Remove from water and set on a dry folded towel to cool.  NEVER set a hot jar on a cold counter!  As jars cool, you should hear a sweet little “plink” as each one seals.  Check seals before storing.  If a jar doesn’t seal, place in refrigerator and use it first.  NOTE: after they are cooled and sealed, invert jars to allow fruit to spread throughout the jam.  MAKES ABOUT 7 PINTS.

**A boiling water bath is a deep pot filled with full boiling water.  Water should cover the jars by at least one to two inches. 

WHEAT BERRY SALAD

Wheat Berries:

1 c. wheat berries    

3 c. vegetable broth

½ bunch of kale (or spinach), torn into small bits

Combine in a med saucepan, bring to a boil, cover, reduce heat and simmer about 20 minutes.  Remove cover and let gently simmer another 5 minutes or so to reduce liquid. If you have leftover veggies in the frig, you can add them to this mixture after the wheat berries are cooked.  Ex: pinto beans, green peas, corn, etc.

Roasted Veggies:

Preheat oven to 425°.  Line a large baking sheet with non-stick foil or spray with Pam.

Wash and prepare any assortment of root vegetables that you like: new potatoes, sweet potato, carrots, onion, green or red bell pepper, etc.  Chop into bite sized pieces. Toss with a little olive oil, salt and pepper, then roast in oven for 10 minutes.

Meanwhile, wash and prepare more tender type veggies: asparagus spears, zucchini, summer squash, etc.  A peeled and chopped granny smith apple is also good.  Toss with a little olive oil, salt and pepper, then add to roasting pan and continue cooking for another 10 minutes.

Vinaigrette:

You can use any bottled vinaigrette that you like, or bottled Italian dressing.

Or you can just make your own:

3 Tbs Olive Oil

2 Tbs flavored vinegar (I like Balsamic, but Red Wine is also good.)

A little Dijon mustard

A little honey

A little chopped garlic

A little Worchestershire

A little hot sauce to taste (opt)

Mix well and taste.  Adjust ingredients as necessary.

To Make Salad:

Drain remaining liquid from the wheat berries.  Combine wheat berry mixture and roasted veggies in a large plastic bowl.  Pour vinaigrette over warm salad and mix well.  Store leftovers, covered, in frig for up to a week.

Note:  You can usually find wheat berries--a whole grain--on the rice and pasta aisle.  You can also use quinoa if you're trying to avoid wheat.

Vickie...thank you so much for the recipes. I will show Jamie these recipes when they get here next week Friday! Gracie will be here this Saturday. 

Love you...HUGS....connie d 

Vic,

I love to make jams and jellies and I also love to can. Now that I am so busy and my kids are grown, I have given all my canning supplies to my daughter and every year, when the blackberries, plums, peaches, and pears ripen, she and I spend the days making jellies, jams, and just canning fruit.  When her garden produces, she and I can green beans, tomatoes, peas, carrots...anything she has grown.  This year, we have made 48 pints of picante sauce and I quit counting the tomato juice.  She texted me yesterday that she had about a bushel of peas ready to can and some corn ready, so she and the kids have prepped the peas and corn and Friday, I'll can them for her.  She could do it by herself but she just likes us doing it together. She told me last year that the foods that she and I can get her and the kids through the winter and I laughed and said, same for me when you and your brother were babies... Of course, there are those who think that canning isn't any cheaper than buying the stuff but I think if you grow it or get it free and already have your materials, it's found food. LOL  and better for you than all the preservative filled garbage from the store.   My sister has a fig tree...I don't know if the figs are ready but I think I'll try to make some fig preserves.   She makes something with her figs but I'm not sure what she does with it...maybe fig butter or something like that.   

I'll try some of these recipes.  We should do a weekly food share like recipes....you know?