Aebleskiver (Danish Pancake Balls)

We first enjoyed these novel pancake balls when we visited the picturesque Danish village of Solvang, California. My husband bought his own pan to make them at home before we were married. We still have that pan and enjoyed these a few weeks back.

The next time we make them we will experiment with our own flour mix instead of using Bisquick but for now here is the Bisquick recipe.

Ingredients:

• 5 eggs, separated
• 2 cups bisquick baking mix
• 3/4 cup milk
• Butter
• Confectioners Sugar (Icing Sugar)
• Applesauce 
• Fruit Syrup or Maple Syrup (optional)

1. Separate your eggs.
2. Beat egg whites in large bowl on high speed until stiff; set aside.
3. Blend egg yolks, baking mix and milk in mixing bowl on low speed. Fold egg yolk mixture into beaten egg whites.
4. Butter each cup in aebleskiver pan. Heat pan over medium heat. 
5. Fill cups 2/3 full with batter.
6. Cook until bubbly; turn carefully with small spatula or fork.  Cook other side until golden brown.
7. While warm, sprinkle with sugar.
8. Serve with applesauce and syrup if you desire. 

Note: Next time we thought it would be nice to add a little vanilla and or sugar to the batter.

Fresh Potato and Green Bean Chicken Casserole

Are you curious to know what we eat when we haven't made a plan for dinner?  This time of year it is so simple to walk out to the garden and pick a few fresh vegetables.  

That is what I did one day last week. Granted it is not the prettiest dish to serve but the flavours are wonderful.  You can substitute the chicken for some sausage or bacon or eliminate the meat all togehter.  I had one poached chicken breast to use up from making chicken noodle soup.

The potatoes are ready to dig up and my green beans and onions and cucmbers and peppers are ripe and we can hardly keep up to them.  This is the casserole I put together...using the fresh herbs I am growing as well.  This recipe serves four so double it for a family meal. 

• 1 diced large poached or grilled chicken breast, sausage or bacon
• 1 onion sliced
• 1 tbsp butter
• 4 medium fresh potatoes, scrubbed with skin on
• 4 cups cut green beans
• 1/2 cup heavy cream
• 2 tbsp. fresh summer savoury or 1 tablespoon dried
• salt and pepper to taste
• 1/2 cup parmesan cheese

1. Heat the butter in a heavy enamelled cast iron pot or casserole dish. If you are using a  casserole dish add the melted butter.  I have not tested this in a casserole dish. Heavy enamelled cast iron pots always work so well.  They allow food to develop a caramel edging on the potatoes without burning.
2. Slice the onion and potatoes and place in the bottom of the pot, add the diced chicken, and the green beans on top of that.  I could not live without my mandoline...do you all use one too?
3. Pour the cream over it all and sprinkle the summer savoury on top.  Season with salt and pepper and sprinkle with the parmesan cheese.
4. Bake at 350 for 2 hours. Remove lid and allow the cheese to brown in the last 30 minutes.  Serve with fresh veggies.

Corn Chowder Soup

It's the time of year where we are known far and wide for our high-quality Chilliwack Corn.
Every fall I can't wait to dig in and pull the last of the fresh potatoes, carrots, onions and of course fresh corn. This year is been extra special, as we have our own fresh corn.
Corn Chowder Soup has been a favorite for years. It brings back memories to many ski vacations.
I will give you the original recipe, whereas I actually double all the vegetables. We all like our soup thick.

Ingredients

• 4 cups cubed potatoes
• 2 cups carrots, sliced
• 2 cups celery stalks, sliced
• 2 medium onions
• 2 green peppers
• 1 pound bacon or substitute 1 1/2 pound farmer sausage. ( approximately 1 ring) cut into bite-size pieces
• 2 - 10-ounce tins creamed corn ~ I use fresh corn from about 4 large cobs.
• 2 - 10-ounce tins cream of celery soup
• 2 - 10-ounce tins cream of mushroom soup
• 2 quarts milk
• 1/2 teaspoon crushed red pepper

1. Cook potatoes, carrots, and celery together in a small amount of water.  Drain. 
2. Saute' onions, green peppers and meat.
3. Place meat, vegetables, and remaining ingredients into a large soup pot.  If using fresh corn, cook and remove kernels.  Heat slowly as milk tends to scorch easily. Stir often.  

Tip: Reheat the chowder in the microwave to prevent scorching.

Cut, Chop and Saute'

You can almost taste this. Imagine the aroma in your kitchen. Hope you can all get out there and find some fresh Chilliwack Corn.  I freeze this soup. No soup tastes as good as fresh, but when one does not have the fresh produce in winter, this is second best.

French Apple Cake

It is not really a cake, but a custard-like fruit dessert served with whipped cream.  The French call it clafouti.  This recipe came from the Canadian Dairy Foundation (it has been somewhat revised)...a source of good recipes that use milk.  But it could just as easily have come from the B.C. Egg Producer's Association or the B.C. Fruit Growers Association, for that matter.  Chock full of good things and so simple to make...you won't be disappointed!

• 3 large apples, peeled and sliced
• 3 eggs
• 1 1/4 cups milk
• 1/2 cup sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• confectioner's sugar for dusting the top 

1. Preheat oven to 350° F.
2. Grease a 9" round cake pan or pie plate. 
3. Arrange sliced apples evenly in the bottom of the pan.
4. Place all remaining ingredients in blender and process until smooth.
5. Pour carefully over the apple slices.
6. Bake for 50 minutes.
7. Cool for 15 minutes before removing from pan...or serve right from baking dish.
8. Serve warm or cold with a dollop of whipped cream.
9. Sprinkle with confectioner's sugar if desired.

*A spring form pan works well, if you wish to remove the dessert to serve on a platter later.  Grease pan...line bottom with parchment paper.  However, be aware that unless your springform pan has a tight seal, the custard will drip into your oven!
 

BBQ'd Beef-on-a-Bun

If the guys in your life are wondering "where's the beef?"...here it is!

I was at a women's conference some twenty years ago...and attended a cooking workshop. The facilitator left me with some wonderful recipes that I've made my own since that time. One of our family favorites is the BBQ'd Beef.  I have brought it to potlucks...camping trips...and it was our dinner at the beach a few nights ago.

BBQ'd Beef

• 5 steaks (any kind)
• 1 28 oz. can tomatoes

1. Cook in slow cooker overnight (about 10 hours) on low.
2. Drain juices and shred the cooked beef with two forks.

Sauce

• 1 tbsp. vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 cup chopped celery
• 1 cup water
• 1 cup ketchup
• 1/4 cup vinegar
• 3 tbsp. packed brown sugar
• 1 tbsp. worcestershire sauce
• 2 tsp. parsley flakes
• 1 tsp. chili powder
• 1 tsp. prepared mustard
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. cayenne

1. Sauté onion and celery until tender.
2. Add remaining sauce ingredients and heat through.
3. Add shredded beef and simmer for about 1 hour. (I return meat and sauce to slow cooker until serving time.)
4. Serve on submarine or beef-dip buns.

The original recipe calls for five steaks...I use any beef I have handy. I often cut up large roasts...and if my crock-pot is chock-full, I make slightly more of the sauce. 

Best Ever Banana Muffins

The muffin is moist and great take along snack for packed lunches. I also like it served with a slice of cheddar cheese. Delicious.

• 1 1/2 cups flour (try 1/2 cup of whole wheat, and 1/2 cup of bran replacing 1 cup of all purpose flour, or replacing 1/2 cup of flour with 1/2 of oats)to increase fiber.
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt ( never double if you double the recipe)
• 3/4 cup sugar ( I have reduced it to 1/2 cup or even 1/3 cup)
• 1/2 cup melted butter or vegetable oil ( I cut it by half)
• 1 egg
• 3 mashed bananas
• Chocolate chips or raisins as desired.

1. Sift together, flour, baking powder baking soda and salt.
2. Combine sugar, oil, egg and mashed bananas.
3. Stir in the dry ingredients, batter should be lumpy.
4. Fold in the chocolate chips, or raisins.
5. Put into greased muffin tins
6. Bake at 375 for 18-20 minutes or til golden brown.
7. Cool 5 minutes and remove from the pan.

Blueberry Cobbler

Fresh or frozen blueberries beneath a buttermilk biscuit topping. Serve it warm from the oven with a scoop of ice cream. A true comfort dessert for the fall.

Berries:

-5 cups of fresh or frozen blueberries

-2/3 cup sugar

-3 tbsp corn starch

Place all ingredients in a microwaveable bowl. Heat for 3 minutes stirring once half way through. You just want to get them hot, but not bubbling. Pour hot berries into a 8" square pan or deep dish pie plate.

Biscuit topping

-1 cup flour

-1/3 cup sugar

-2 tsp baking powder

-1/2 tsp salt

-3 tbsp butter

-1/2 cup buttermilk (you can use regular milk)

Measure dry ingredients into bowl. Cut in cold butter until crumbly. Add milk all at once and mix with a fork until moistened. Drop by spoonfuls over hot berries. Bake at 425º for 20-25 minutes. Enjoy.

Sally's Buttermilk Cookies

My mom by love has been making these cookies for our family for some time now. She got the recipe from her friend Sally who got the recipe from her grandmother.
They are soft and tender and freeze wonderfully. I usually take out one cookie from the freezer. . .putting it aside to thaw. ..but have yet to taste it completely thawed . .. .since I just can't wait.

• 3/4 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• pinch salt
• 2 eggs
• 3/4 cup buttermilk
• 3/4 teaspoon baking soda
• 3 1/2 cup flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 1/2 cup icing sugar
• a few teaspoons milk
• dash lemon extract

1. Cream the softened butter and the sugars and salt. Add the eggs and stir well to combine.
2. Stir together the buttermilk and baking soda.
3. Combine the flour and baking powder.
4. Stir the flour and baking powder and buttermilk and soda into the creamed mixture.
5. Add the vanilla.
6. Drop by teaspoons onto the cookie sheet
7. Bake at 375 F for 7 - 10 minutes.
8. Allow to cool on baking rack
9. Stir together the icing sugar, milk to make a thin spreadable icing and a little lemon extract.
10. Spread over cookies and if you want to dress them up seasonally. . .give them a few sprinkles before the icing sets.

Applesauce . .simple and pure

100% pure farm fresh apples

I was just talking to Kathy on the phone. . and we were discussing the different ways to make apple sauce. . .and I was trying to explain my food mill .. .
well, it is so much easier to see than to explain.
In the collage, you can see the antique one that my mom used for 40 some years. . and beside it the new one that I purchased.
It is so easy .. .
Just wash your apples, put them in a pot with a 1/2 cup of water. . enough to cover the bottom of the pot 1/4 inch. Bring the apples to a simmer and simmer about 10 - 15 minutes or until soft and tender.
You don't need to peel the apples, nor core them nor remove the stems. . .
Just cook them.
Then, put the food mill over a large bowl and pour your apples into it and stir,
. . . once in a while you'll need to stir counter clockwise to scrape the peels off the bottom.
There is nearly no waste. . . .and leaving the cores and seeds in for cooking provides natural pectin to make a nice thick applesauce.
Once done. . .taste and add sugar to your liking.
Put the hot applesauce into sterile containers and freeze.

Chicken Pot Pie

We enjoyed a roasted chicken dinner with family last night and as usual I had lots of leftovers. And so I decided to make pot pie today.

Filling ingredients:
6 tbsp butter
1 large onion, diced
3 carrots diced
3 celery stalks diced
1 cup sweet peppers diced
1/2 cup flour
2 1/2 cups chicken stock
1 cup milk
1 tsp chopped thyme leaves
1/4 cup sherry
3/4 cup green peas, fresh or frozen
2 tbsp chopped parsley
2 tsp salt
1/2 tsp pepper
3 cups cooked chicken

In large skillet melt butter, add onions, carrots, sweet peppers and celery and cook until onions are translucent, about 10 min on med heat. Add the flour, stirring and cooking for 1 min more. Whisk in the chicken stock and the milk, decrease heat to low and simmer for 10 min stirring often. Add the rest of the filling ingredients and stir well.

Divide the mixture among six 10 oz ramekins and if you are like me and don't have ramekin dishes you just use the small deep dish aluminum pie pans. Or if you want to use regular size pie pans that would work too.

Pie crust ingredients:

1 1/2 cups flour, 1/2 tsp salt, a dash of pepper, 1/2 cup chilled and cubed unsalted butter, 1/4 cup chilled and cubed vegetable shortening, 4 tbsp ice water

Combine the flour and salt in food processor,add the chilled butter, pulse 5 times to combine, add the shortening and pulse a few more times, then slowly stream in ice water 1 tbsp at a time, pulsing after each addition until dough sticks together. Remove dough and mold into ball. This dough can be made ahead of time and stored in fridge.

Roll out dough and cut 6 circles to fit your ramekins. I like the 'rustic' look and so just placed the rounds on top of the ramekins..you can tuck in the edges and press down with a fork to give them a nice look. Brush with egg wash...1 egg whisked with 1 tbsp water.

Bake in a 400 degrees oven for 30 min or until golden and the filling is bubbling. Cool for 5 min before serving..serves 6.

School Lunches from the Kitchen

September is here with all of its joy of new school clothes and school supplies for the kids, while parents make renewed resolutions for organization toward a healthy and happy family lifestyle. I am a Grammy now, with all of that behind me, but still so clear in my memory. In fact, I have vivid memories of the lunches my mom packed for me and today, when I have thermos tea along with a ham, lettuce and mayo sandwich on a bun, my mind goes right back to my school desk at Sir James Douglas Elementary. The sandwich was always neatly wrapped in wax paper with a unique fold on top. If lunches can have such a lasting impact on a person, I like to think that it's food, not only for the body, but for the mind and soul. Maybe this is why I still like to help out my kids with a bag of pizza buns or pinwheels to put into the freezer, knowing that moms just get way too busy to keep up . . . and again, it's toward more than food for the body.

A variety of homemade buns, rolls, cookies and  muffins will take a few hours of focused time to prepare but will go a long way toward stress free lunch packing for the next month. All of the suggested recipes freeze well and are ready to pack into a lunch bag along with some veggies, yogurt, cheese and fruit.

With this post I just want to share a few favorite ideas. I'll add the links and more suggestions.

The pizza buns are made with a quick French bread dough, pizza sauce, cheese and bacon bits. One recipe makes about 30 buns. The banana chocolate chip muffins make a nice treat in miniature size for younger kids.

These sausage rolls are posted as a recipe on my personal blog, but I will give you the method here quick. You will need half of a skinny farmer sausage, quartered lengthwise, so that you have four long strips of sausage. Then, using 3 cups of the  the Basic Large Biscuit Mix, mix in 1 egg and 1 cup buttermilk. Roll it out to about 16 X 12 inches and divide it into four strips to roll the sausage up in. Cut these long rolled up sausage strips into small segments to make two dozen sausage rolls. Bake at 400 F about 15 minutes or until golden. The treat in this lunch is a mini chocolate zucchini muffin.

Cheese stuffed breadsticks are also made with French Bread dough. I made these with half whole wheat, half unbleached white flour. The recipe makes 24 to 32 bread sticks.

Maybe you have someone who prefers salads to sandwiches. A favorite pasta salad is a great idea. I added some left over rotisserie chicken into this lunch and some raisin oatmeal cookies which I have not posted, but there are a lot of cookies on this site to choose from. Plain mini meatballs (without the glaze or sauce) are also good in a lunch.

I was sure I had posted this quiche, but found out it's one I can still do in the future. A friend of mine told me her grandchildren love taking quiche in their lunch. They are easy to prepare. You can use frozen pastry tarts and simply fill them about 3/4 full with your choice of quiche filling. Bake at 400 F about 20 minutes.

Bev's Ham and cheese pinwheels have become a favorite just in this past year. If you love to roll out pastry and play with it, this is for you. These treats are a bit of work but very rewarding as the recipe makes about 60 pinwheels. Pop them frozen into a lunch bag and they will be good at noon. I use the cooked ham that comes cut square (375 g package) and quarter each slice for the perfect size on each pinwheel square. You can use only cheese if you like. If your school is not a peanut free zone, try the rice crispy chocolate rolls for a treat. Dried mango or apple slices might be something your kids like.

Biscuits, along with a few favorite things to nibble on may be a nice change for some. Split them to add butter or jam.

And last but not least, an old family stand by, are plain or whole wheat buns for sandwiches. Shape them large for bigger sandwiches or small, almost touching when you put them on the pan, so that they turn out more like a soft roll. Some kids love the "no crust" feel. Slice them before freezing, so that they can be filled on the day of, while frozen. If you want to minimize processed meats, use egg or tuna salad, homemade roast beef, chicken or ham. Home cooked meat is easiest to slice thinly once cooled.

I hope that lunch making can be an enjoyable time for whoever prepares it. Sometimes parents need for their kids to prepare their own lunch but again, to eliminate stress, prepare or delegate someone to peel and chop vegetables once a week and keep them in sealed containers with a bit of water. Ripen fruit on the counter, then wash and put in fridge when good to go. Have sandwich options and snacks readily available. If you pack a lunch and find out it does not get eaten, find out what needs changing. Sometimes younger children just feel like they do not have enough time to eat. Some like to know what is in their lunch in order to look forward to it. Some like a surprise. Know your own child to work toward a happy lunch experience. One day this too will only be a memory.

For more ideas, try a search of cheese straws, muffins, pizza muffins, vegetable muffins,wiener rolls, meat buns, baked oatmeal, cookies or school lunches in the recipe search window near the top of the sidebar.

Carrot Cake Cupcakes

Remember carrot cake?  Years ago it would have been a staple recipe that we depended on for showers, birthday cakes and lunch box treats.  It still is a great moist cake and perfect for this time of year when carrots are ready to be harvested from the garden.  It was carrot cake that introduced me to cream cheese frosting and that pairing still remains a duo that doesn't disappoint. 

Carrot cake freezes well.  I made these cupcakes for Anneliese's blast from the past party!  I made them a week ahead, decorated them and stored them frozen in containers, taking them out when we went to the party.  They naturally thawed during the dinner and were perfect to serve by dessert time. 

• 1 1/2 cups (10 ounces) packed finely grated carrots  
• 3 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3 eggs
• 1/2 cup unflavoured thick greek yogurt
• 1/2 cup crushed pineapple (drained)
• 1/2 cup oil
• 1/3 cup buttermilk
• 2 teaspoons vanilla
• 1 cup white sugar
• 1/2 cup brown sugar

1. Line 2 1/2 dozen muffin tins with cupcake liners.
2. Grate carrots with a fine grater or use a food processor with a fine blade grater attachment. If possible, weigh the grated carrots for accuracy.
3. Preheat oven to 325 F. 
4. Combine flour, baking soda, baking powder, cinnamon, and salt in a large bowl and whisk to combine.
5. In another large bowl, combine eggs, yogurt, pineapple, oil, buttermilk, vanilla, white sugar, brown sugar, and carrots.  Use a large spoon to beat together well.  
6. Add wet ingredients to dry ingredients and beat with a mixer until just combined.
7. Fill cupcake liners about 3/4 full.  A large spring loaded ice cream scoop works well for this.  
8. Bake one pan at a time for about 20 minutes.  Test cupcakes with a toothpick.  
9. Allow cupcakes to cool while you prepare cream cheese frosting.  Be sure cupcakes are completely cool before frosting.

Cream Cheese Frosting

Cream Cheese Frosting has a tendency to become too soft and even runny if beaten too long.  In order to use it for decorating, I find it best to bind the icing sugar with the butter first, beating it until it is well combined and then adding in the softened cream cheese only at the end and beating it less than a minute and stopping as soon as no more lumps remain. It is important that the butter and the cream cheese are both room temperature.  Making the frosting with this method, will keep it from becoming too soft. If necessary, refrigerate for awhile before attempting to decorate with it.   

• 1/2 cup butter, softened
• 3 1/2 cups icing sugar (powdered sugar)
• 2 teaspoons vanilla
•  250 grams (8 ounces) regular cream cheese, softened

1. In a large bowl, combine butter with icing sugar and vanilla. Place plastic wrap over your bowl with the beaters tucked in the bowl. This will help the powdered sugar from dusting all over your kitchen. Beat until well combined.
2. Add in softened cream cheese and beat only until combined.  

To create sunflowers, I used a leaf tip, creating petals starting around the outer edge and working my way to the center.  I then used little oreos (divided and cream filling removed) for the center. 

Freeze in pans and then put into containers or refrigerate. 

Bread for the Journey

Mexican Layer Dip

I first posted this recipe in 2010.  I've been making this appetizer which is perfect to take along to a pot luck for so many years, that I would almost consider it a vintage recipe.

You can use purchased salsa and guacamole to put it together quickly or you can use some of the larger recipes of my favourite fresh salsa and guacamole which I am linking in the ingredient list.

• 1 - 250 gram / 8 ounce light or regular cream cheese
• 1/2 cup sour cream
• 1 tablespoon taco seasoning
• 1 can refried beans
• 1 1/2 cups salsa
• 1 1/2 cups guacamole
• 1 1/2 cups shredded lettuce
• 1 small can black sliced olives
• 1/2 cup chopped green onions
• 1  1/2 cups finely shredded cheese

1. Mix together softened cream cheese with sour cream and taco seasoning.
2. Layer the cream cheese mixture into a 9 X 13 pan and then the remaining ingredients as listed.
3. Refrigerate until serving time and serve with tortilla chips.

Flashback Friday ~ Ukrainian Borscht

Is there any better treat than taking a walk to the garden and hauling in all your fresh vegetables to make Ukrainian Borscht.  When I was a young child, I can remember vividly, walking home from school, stepping into a kitchen filled with the aroma of dill. Right now it's August and it's feeling somewhat cool outside and it's time to bring back one of our traditional Borscht recipes.  Borscht was always served with a loaf of fresh bread or buns.  A few weeks ago I walked into Lovella's kitchen unexpectedly and she was about to serve her family soup and buns, just like my Mom did, in a big pot on the table and a pan of fresh buns.

Ukrainian Borscht

• 2 pounds soup bone with meat.
• 8 cups soup stock 
• 3 Bay leaves
• 1 tbsp salt
• 4 cups beets
• 2 cups carrots diced.
• 2 cups cabbage shredded
• 2 cups potatoes diced
• 1 large onion, cut fine.
• 2 cups tomato juice
• A fresh handful of dill

1. Cover soup bones with water and simmer for several hours until meat is tender.
2. Add seasonings.
3. Remove the bone and shred the meat and add it to the broth.
4. Clean, wash, prepare and cut vegetables and add to broth.
5. Cook till vegetables are tender.
6. Add tomato juice
7. Serve with sour cream and add fresh dill.

And we loved nothing more than dipping our bread into our soup.  But that was only allowed when we did not have company.  Were you allowed to do that?

Peach Clafouti

Here's a new-to-us treat that we discovered recently...a classic French country dessert.  It is rather like an oven-baked pancake...custardy and delicious...and called clafouti (kla-foo-tee).  It's great with berries...but our favorite is this peaches and cream version. 

• 3-4 cups of sliced peaches
• 1 cup whole milk (or light cream)
• 3 eggs
• 2 tablespoons butter, melted
• 1/3 cup sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt

1. Generously butter a deep-dish 9" pie plate or a quiche pan.
2. Place sliced peaches in dish. 
3. Put remaining ingredients in a blender; blend until smooth and creamy. 
4. Pour the mixture over the peaches. 
5. Bake in a 375°F degree oven for 45 minutes or until Clafouti is puffed up and golden.
6. Sprinkle with confectioners' sugar (icing sugar) if desired.
7. Let cool, but serve when it is slightly warm...topped with whipped cream.

Simple and delicious! 

Rhoda's Bruschetta

This recipe comes from my sister Rhoda.

It's one of those appetizers you go back for.....if 

there are any left!

Ingredients:

• 1/2 cup miracle whip (salad type mayonnaise spread)
• 1 cup mozzarella, grated
• 3/4 cup black olives, chopped
• 1 tomato, chopped
• 1 clove garlic, minced
• 1 tsp dried oregano leaves
• 1/2 tsp pepper
• 1 Vienna loaf or baguette

Method:

1. Slice bread into 1" slices.
2. Combine other ingredients and spread onto bread slices.
3. Place on a baking sheet and bake @350º for 15 minutes. Serve immediately.

Nectarine Plum Jam

I love summer and one of the best parts of summer where we live is the fresh fruit we have access to in abundance. Freezing and making jams is one way to tuck summer away into the cold winter to come. I was inspired to try this jam when I took note of a similar one done with peaches. Like the one Lovella posted recently, this one also has no pectin, is low in sugar and very easy to make.

Ingredients:

• 3 lbs soft, ripe nectarines
• 2 lbs soft, ripe red plums
• 4 cups sugar
• 1/4 cup lemon juice
• 1/2 cup water

Method:

1. Pit nectarines and plums and coarsely chop into small pieces.  No peeling required. You should end up with about 12 cups of fruit.
2. Combine fruit, sugar, lemon juice and water in large heavy pot (on near high heat) and bring to a foamy boil, stirring frequently.
3. Set timer to 20 minutes and cook fruit on medium high heat, stirring every few minutes. It should be bubbling, but not too hard. Meanwhile put a saucer in the freezer to check jam later.
4. After 20 minutes, or when jam starts to thicken up, set timer for 10 minutes. During the next five minutes gently use potato masher to mash and stir while simmering.
5. Check if the jam is done by dropping a teaspoon of jam onto the frozen saucer. Put it back in the freezer for a minute. If the jam looks a tad jelly like and you can run your finger through it and make it part, it's done. If it's watery and runs together, continue cooking for 5 minutes and test again. Thirty to thirty-five minutes seems to be average cooking time.
6. Pour hot jam into sterilized jars and cover with sterilized lids. When cooled, store in fridge or freezer for optimum fresh tasting jam. This recipe makes 8 - 9 (250 ml) jars.

 

chop fruit

 

 put in heavy pot with sugar, lemon juice and water

Cook about 30 minutes. Gently mash near the end.

Enjoy!!!