The writing contest entries are starting to come in now. Remember, you have until Midnight, tomorrow night, the 21st of July to have your entries to firstname.lastname@example.org. So get writing. The last minute is almost here!
Here are two of the recipes from the Canning Coop. These recipes are compliments of Laura from WindyFields Farm. blog.windyfieldsfarm.com.
Here you go...enjoy!
Strawberry Mint Jam
8 cups strawberries
6 cups sugar
1/3 cup lemon juice
In the preserving pot, crush the berries lightly with a potato masher.
Simmer over medium low heat for 10 minutes. Add the sugar and lemon juice, stirring until the sugar is dissolved. Increase heat to medium high and boil rapidly for 15-20 minutes or until slightly thickened.
Remove from Heat. Stir for 2-3 minutes, skim foam, stir in 2 tablespoons of fresh mint.
Pour into hot, sterilized jars, leaving 1/4 inch headspace. Process in boiling water bath for 10 minutes.
1 quart of top grade maple sugar
Bring a pan of water to a boil and check the temperature to determine what the boiling point of water is for the day you are making the sugar. Heat the syrup to a temperature of 40-45 degrees F above the boiling point of water. Pour the syrup immediately into a clean pan or bowl for stirring. Begin stirring immediately and continue to stir until granulation occurs.
Store in a airtight jar.
I must say...I am impressed by someone who makes their own maple sugar. But like most things, it probably seems more complicated than it is until you try it on your own. Maybe, I'll try it one day...but not yet, cuz I have a jar of Laura's!