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Tuesday, July 22, 2014

N.B. Farm Market-Saturdays from 8am-12

What are you most likely to purchase at the local Farm Market, held downtown on Saturdays?

plants
fresh produce
baked goods
crafts
other

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Recipes Worth Trying: Strawberry Jam
Posting Date: 06/26/2014

Sue Miklovic
yummy June treat

yummy June treat

JP and I spent a little time reminiscing last weekend about how we used to take our kids camping with other families from our church, and it seemed he and I always felt like we got a little special treatment from some of our fellow-campers.

One of our favorite treats was to be invited into the camper of Tom and Jeanne Ricard. It always seemed that just as we would crawl out of our tent (and let the girls sleep a couple hours longer) the Ricards would see us, and invite us in for a cup of coffee, and a piece of toast. In my mind's memory, the bread was almost always homemade, and the jelly/jam was unmistakably so.

So, as we debated exactly what to do with the quarts of beautiful Ohio-grown strawberries we had (Thanks for picking them up for me, Kelly G) we knew it was time to make some of that delectable treat. The memories of eating it, will stay with you for years......


Homemade SURE.JELL Strawberry Freezer

Jam

What You Need

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 pkg. SURE-JELL Fruit Pectin

Make It!

Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Discard stems. Crush strawberries thoroughly, 1 cup at a time.

Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min.
Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)

Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)

I hope you enjoy this as much as we do! ~Sue

 

 
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