Calling all lovebirds…a special meal for Valentine’s Day

02/04/2017 by Laura Leave a Comment

I previously mentioned we are trying to create a little excitement at dinner time this year. One way we are doing this is to randomly grab a cookbook, open it and make whatever is on that page! I have to say, this “experiment” is working out very well! While I did not make all three recipes below on the same day, I do think they would make an inspired meal for your sweetheart on Valentine’s Day, or any other “show the love” day for that matter.

This post is a little different, as I am going to just “refer” you to the recipes. I am endorsing all of them as truly inspired and delicious, and I hope you will give them a try. I have provided you links to the books and the specific recipes. The photos are from the dishes I prepared for Dave and I. I am privileged to own a copy of all the books referenced.

The Chocolate Orange Beet Cake with Cream Cheese Walnut Frosting, is absolutely delicious. It is from Vivian Howard’s new cookbook, Deep Run Roots and was also featured on her PBS series A Chef’s Life. The book is heavy on southern, seasonal produce. I cannot wait to cook from it this summer, when the fresh ingredients are readily available at the farmers market. I made only 2 changes to the recipe. I used two 9″ layer pans, rather than 3 8″ layer pans. I also frosted the entire cake, sides and top. It all worked out perfectly.

My next “open the book and cook” recipe is from Top Chef Master, Floyd Cardoz. His new book Flavorwalla is filled with recipes inspired by what he cooks at home, what he grew up with and a few from the menus of his restaurants. The Grilled Shrimp with Fennel and Radish Salad, is something that he served at Tabla. It makes a wonderful first course, or a light meal. It gave me the chance to use my mandolin! It’s a must for slicing the fennel and radishes perfectly thin.

I seem to be going backwards with the courses. But hey, you can certainly start with chocolate cake if you want to….with a little ‘bubbly, and come back later for the rest of the meal!

The main course is also from Flavorwalla! This one was not a random recipe, but one I chose due to a craving for fresh, seared scallops. It’s quite an unusual take on traditional pan seared scallops, with the Cider Glaze over the top and the Cumin Scented Cauliflower Puree underneath. It all works! It’s an amazingly flavorful dish. Here is the link for Cider-Glazed Seared Scallops with Cauliflower Puree. I especially love the addition of cumin, ginger and shallot to the cauliflower puree. It adds a wonderful depth of flavor and you will not miss the cream or butter at all!

So there ya go….Valentine’s or any other special occasion meal, all laid out for you. All you have to do is shop and cook, pour the bubbly and light the candles.

Thanks for stopping by. I hope you have a wonderful evening!

Laura

A few production photos….just for fun!

Salmon Nicoise and Heirloom Tomato Bruschetta

08/09/2014 by Laura Leave a Comment

I knew I was kind of pushing my luck serving salmon two days in a row. Dave informed me that it is not much of a “hard-working man’s meal”. By hard-working, he means painting the second of four sides of the house. I think he was too hot and tired to protest. I did surprise him by making a beautiful plate of our favorite heirloom tomato bruschetta. We finally have tomatoes and basil all ripe together. If you are not growing your own tomatoes, you must splurge; at least once this summer, on a few from the farmers market and make this dish. A little fresh mozzarella and prosciutto make this a meal on its own!

Though Salad Nicoise is traditionally made with tuna, I often see it made with salmon as I have done here. Maybe it is a Pacific Northwest thing. Regardless, it is becoming my favorite preparation! And since it’s summer and we are having a French salad, I had to serve it with a lovely, dry rose! Someone needs to inform the folks who stock the wine in the cooler that people drink chilled rose in the summer. There were numerous choices on the shelf, and none in the cooler! Doesn’t it look beautiful with the salmon?

for the Salad Nicoise

for the dressing

Dijon Vinaigrette – not traditional – but my version!

2/3 cup of great quality olive oil

1/4 cup sherry wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon tarragon

Fresh cracked pepper and salt to taste.

Whisk all together in a small bowl or measuring cup.

for the salad

4-6 small baby new potatoes, boiled gently until fork tender, drained and cooled

1/2 pound haricot vert – or any other small green bean, blanched until tender and cooled

2-4 hard-boiled eggs

a handful of heirloom cherry tomatoes

mixed baby lettuce

Nicoise olives (I could not find these at my regular store. I substituted the Lucques olives I had on hand. At least they were French!)

4 ounce portion of grilled salmon or one can of good quality tuna packed in olive oil, per serving

capers for garnish

fresh ground pepper and salt

Slice the cooled potatoes, place in a small bowl and pour a little of the dressing over them. Garnish with a small spoonful of capers. Stir gently to coat. Place the green beans in a small bowl and dress them in the same fashion. Slice the tomatoes, peel the eggs and chill until ready to plate.

To assemble the salad, place a handful of the baby lettuce on a chilled dinner plate. Sprinkle with a little of the salad dressing. Arrange the sliced potatoes, green beans, eggs, tomatoes, salmon or tuna, and olives in a pleasing pattern. Spoon a little more dressing over the salad. Bon appetite!

to prepare the Bruschetta

fresh baguette bread, sliced on the diagonal

olive oil

salt and pepper

chopped heirloom tomatoes, about 1 cup

finely minced garlic, 4-5 cloves

1/4 cup basil chiffonade

Brush the sliced baguette bread with olive oil. Season with salt and pepper. Toast until the edges brown.

Mix the diced tomatoes, minced garlic and basil together in a small bowl. Add a little olive oil to coat the tomatoes. Stir gently.

Spoon the tomato basil mixture onto the toasted bread. Garnish with a little more basil.

First Day of Summer!

06/22/2014 by Laura Leave a Comment

Yesterday was the first day of summer; the longest and most wonderful day of the year. The solstice begins a series of long days! Since we are so far north it can remain light up to 10:30pm. We were charmed by perfect weather, not always the case on June 21st in Seattle! We worked in the yard most of the day; weeding, trimming, mowing, sweeping. Feeling inspired and motivated, we tore into our garden shed. The shed was in total disarray and begging for reorganization. By disarray, I mean knowing you have string for the weed whacker, a washer for the sprinkler, twine for the tomatoes; but cannot find any of it! With hooks replaced, tools rehung, gloves, hand tools, washers, sprinklers and clippers all sorted and placed in bins the shed has returned to a state of organized usefulness! We pinky swore we would keep it that way! Rewarding ourselves, we relaxed on the patio for a couple of hours; listening to music and drinking in the beauty of the day.

It was (all too) soon time for dinner. Armed with my bounty from the farmers market and a piece of Copper River Salmon, dinner was quick and easy. I knew I wanted to use my peas, fava beans, and garlic scapes, somehow. Catching up on my favorite blogs in the afternoon, I came across a dish posted by Aran Goyoaga at Canelle et Vanille: Fava and Peas with Prosciutto and Fried Egg. Not really a salad and not really a vegetable, it was more of a first course. The dish was exactly what I was looking for. I modified the recipe to include tiny, new potatoes. The dish would be a wonderful meal on its own, and was also perfect with the grilled salmon.

I prepped the peas and the fava beans the day before. If you have never worked with fava beans, there are a couple of steps. First, remove the beans from their velvety outer jacket.

Next, blanch the beans for about 30 seconds in a pot of boiling water, and immediately place in ice water. This makes it easier to remove the white, outer shell from the bean. Remove the outer layer and set aside.

Shell the peas and set aside. Can you tell Dave shelled and photographed the peas?

For the Fava and Peas with Potato, Prosciutto and Fried Egg

Adapted from the original recipe Canelle et Vanille: Fava and Peas with Prosciutto and Fried Egg.

About 1 pound of Fava Beans, shelled, blanched and peeled

About 1 pound of English peas, shelled

4-6 tiny, new potatoes (not in original recipe)

3 tablespoons of olive oil, plus additional for frying the eggs

1 small leek, cleaned and sliced, white parts only

5-6 garlic scapes, or 2 finely sliced garlic cloves if you do not have scapes

4 slices prosciutto or Serrrano

2 eggs

1 cup watercress, – I had arugula which I used instead

Chopped mixed herbs, I used parsley and tarragon

Bring a pot of salted water to a boil. Blanch the fava beans and peas about 2 minutes. Remove and drain in a colander.

Add the potatoes to the boiling water and cook until a sharp knife can easily be inserted, about 10 minutes. Drain and slice in half.

Heat 3 tablespoons of olive oil in a sauté pan. Sauté the leeks and scapes (or garlic) until soft, but not brown. Add the fava, peas and potatoes. Season with salt and pepper. Sauté to warm through and to ensure all vegetables are coated with the oil. Set aside and prepare two fried eggs.

When ready to plate, place the vegetables on a plate of arugula (or watercress). Top with the prosciutto and fried eggs. Garnish with the chopped herbs. I also added some sliced radishes at this stage.

A perfect summer meal and a perfect summer day. Cheers to many more!

Greek Style Salad and Chicken with Herbs

06/20/2014 by Laura 1 Comment

Here in Seattle, I can visit a different neighborhood Farmers Market everyday of the week from early June through late September. I visited the Lake City Farmers Market yesterday afternoon. It was my first visit to this particular market, and my first “summer” market shop. Needless to say, I got a little excited and a bit carried away. I found many late spring treasures: last of the season asparagus, fava beans, English shelling peas, green garlic, garlic ramps, farm fresh eggs and farmstead feta cheese. There were also some early summer things from the warmer, Eastern part of the state: cucumbers, peppers and even a few tomatoes. I had no immediate plans for anything I bought. I just knew it would all be wonderful.

Quickly surveying what was available from my garden, the chicken breasts I thawed earlier in the day, and my haul from the market, I decided on a Greek Salad and grilled chicken for dinner.

Dave was at rehearsal and not around to help me with photos, so I had not really planned on posting this meal. I took a few shots along the way that turned out fairly well, and since the meal was really delicious, I decided to share it after all.

Like I mentioned earlier, I had originally planned to throw the chicken on the grill for a few minutes. Once the chicken breasts were on the plate and liberally seasoned with olive oil, chopped oregano, lemon zest and salt and pepper; they just seemed to say “roll me up and sauté me”! Ok then, that’s what I did and I will definitely do it again. Next time, I will hold back a little feta from the salad and include that in the center as well as the herbs.

Roll the chicken from the longer edge. Tie with kitchen twine or secure with toothpicks. Heat a sauté pan over medium heat. Add a little olive oil to the pan. Sauté the chicken breasts on all sides, until done…about 10 minutes. Deglaze the pan with a squeeze of lemon juice and a little white wine. Slice the chicken into rounds and serve with the pan drippings and the Greek Salad.

Laura’s Greek Style Salad – adjust the ingredients and proportions to your personal taste

Cucumber, peeled, quartered and sliced

Red bell pepper, chopped into bite size pieces

Purple onion, quartered and then thinly sliced

Pitted kalamata olives

Feta cheese, cut into cubes

Cherry tomatoes, halved

2 Tablespoons fresh oregano, coarsely chopped

Fresh cracked pepper and freshly ground salt

Juice of one lemon

Good quality, fresh, peppery olive oil

Chop all ingredients and place in a bowl. Gently mix with your hands. Add the lemon juice and enough olive oil to coat the vegetables. (Olive oil to lemon juice ration is typically 3 to 1.) Adjust the seasoning. Chill until ready to serve. I plated the salad on butter lettuce leaves.

I harvested our first of the season tomatoes this week! Having a ripe tomato this early is a big accomplishment in Seattle! I took a chance and planted earlier than usual this year. Luckily, the weather has supported that decision with mild temperatures and alternate days of rain and sun.

Dave’s Diner – Summertime Macaroni Salad

06/11/2014 by Laura 2 Comments

We posted this recipe last summer with some pretty bad photos. You may remember, Dave has taken over macaroni salad responsibilities. It is one of his favorites and I used to make it for him. Last summer, due to my heavy travel schedule for work, Dave decided to learn to make it on his own. After a couple of phone calls; one to me and one to his Mom, he had his recipe down! This post is especially fun as I was away when Dave made this. He set up the shots and took all the photos himself! He also made bbq chicken to go with this salad, but did not get any shots. Maybe next time!

Dave’s Summertime Macaroni Salad

1 1lb package elbow or salad macaroni, cooked according to directions (be sure not to overcook), rinsed, drained and cooled

6 hard-boiled eggs, cooled, peeled and chopped

1.25 cups chopped dill pickle (I used to use sweet pickle – Dave changed it up)

1.25 cups diced celery

1.25 cups chopped, purple onion

1 cup sharp cheddar cheese, cut into small cubes

1 to 1.5 cups mayonnaise, depending on how you prefer the salad

2 T. yellow mustard

2 T. pickle juice

2 t. celery seed

1 t. celery salt

salt and pepper to taste

paprika for garnish

Place all ingredients in a large mixing bowl. Stir together gently. Place in serving bowl, garnish with paprika and chill at least 4 hours. This salad is actually best chilled overnight.

As with all kitchen endeavors, Dave had a lot of help with this recipe. (Photo from first post.)

The Great Avocado Mystery and Lo-Carb Taco Salad

01/08/2014 by Laura 1 Comment

I decided to make a low carb Taco Salad for tonight’s dinner. Pretty straightforward: lettuce, seasoned lean ground beef, low fat cheese, black beans, lite sour cream (mixed with salsa for the dressing), olives, tomatoes, ~~avocado~~ (had to sub pre-made guacamole) and green onions. We have this salad frequently, alternating between gilled chicken breast and ground beef.

While gathering up ingredients at the store today, I became obsessed with this question:

WHERE ARE THE RIPE AVACADOS!

I live in the city with many grocery stores nearby, and I shop frequently. Every 2-3 days to be exact and sometimes everyday. The avocados at the store I visited 3 days ago could have easily been used for batting practice or pool. The avocados at the same store this afternoon were in the same condition. Now, if I had purchased an avocado on my previous visit (as I should have) it would now be pretty close to being perfectly ripe. So I am very curious…. What do they do with the ripe avocados! I could go to the same store everyday this week and I know for certain, I would not find a ripe one! Are you as perplexed about this as I am? You could argue the same is true for tomatoes, melons, pineapples and bananas, but it really isn’t. These items are always available in varying stages of ripeness. That is why I am so dismayed by this whole avocado thing! (I do have a resource in the form of a day old produce market, that always has ripe avocados. I just resent making an additional trip for one ripe avocado.) To make this even more complicated, I found the same thing to be true in Hawaii and California, the home of many of the avocados we consume! Any insight you can share, is really appreciated!

Summer Shrimp Salad

09/12/2013 by Laura 2 Comments

It’s nearly mid September. Last year at this time, I would have been posting a pot roast or some other simmer all day, warming comfort food. As you know, it has been UNSEASONABLY WARM here in Seattle and yesterday was just down right HOT! 93 record breaking degrees.

We have this salad many times throughout the summer. I have not previously posted it and I am not sure why. It is one of those very simple things that we almost always have ingredients on hand for, and one of those “go to’s” when we cannot figure out what to make on a hot day. Use any kind of shrimp (or crab) you like. We started using the larger size shrimp a couple of years ago because we always seem to have a bag or two in the freezer.

For the Salad

Lettuce, your choice

6 ounces shrimp, per serving

Avocado, 1/2 per serving

Hard boiled eggs, 1 per serving

Tomatoes

Black Olives

Lemon for garnish

Fresh parsley, for garnish

For the dressing

Mix equal parts of your favorite Seafood Cocktail Sauce and Mayonnaise together. Add a smidge of horseradish and a squeeze of lemon, or not – make it your own.

Plate the salad on chilled plates, arranging the ingredients in a pleasing way. Enjoy with a nice summer Rose or a cold beer!

Heirloom Tomato, Basil and Buratta Salad

09/07/2013 by Laura 3 Comments

I hesitated posting this, as it is so simple. Then I thought about February in Seattle. I will want to look at these photos in a few months to remind myself there is hope….the rain will stop, the sun will shine, the ground will thaw, we will plant a garden, and we will have gorgeous heirloom tomatoes once again.

We are to have a few more record-breaking days in the low to mid-eighties this week. The best summer I can remember in Seattle. Knowing the tomatoes will soon stop, I decided to treat myself one (hopefully not, but probably so) last time to an heirloom tomato, basil and burrata salad. It was the perfect chance. Dave was away at a gig, and I did not need to prepare a full meal. Dave does not like burrata nor would he ever consider a tomato salad a meal. He would probably fall over dead to know we paid $30 for this at Boulevard in San Francisco last summer! Anyway, spring for the buratta and heirloom tomatoes(if you don’t have them in your garden)….treat yourself, it is worth it!

Buratta, Heirloom Tomato and Basil Salad

Heirloom Tomatoes

Basil

Buratta

Fruity Olive Oil

Balsamic Vinegar or Balsamic Glaze

Fresh Ground Salt and Pepper

I arranged my tomatoes and cheese on a pile of wild arugula, which is not visible. (Also something I love that Dave does not care for!) Garnish with fresh basil, cracked pepper and salt and a drizzle of EVOO and balsamic. ENJOY!

Black Bean and Corn Salad, BBQ Chicken and Ribs, and Peach Cobbler

08/24/2013 by Laura 1 Comment

Last Sunday, we had a mini family reunion. My Mom and Dad drove over from Kennewick and my cousin Keith, his wife Monique and son Carl were here from New York. The New York cousins were on a stop-over in Seattle, prior to their 7 day Alaska cruise! Like every good family reunion, the food was delicious and plentiful. Because we were so busy visiting and eating – I don’t have a lot of “finished” product shots. I did want to share a couple of the recipes anyway.

The Menu

Dave’s Smoked Baby-Back Ribs

BBQ Chicken (see previous post)

Laura’s Potato Salad (see previous post)

Tomato, Basil and Fresh Mozzarella Salad

Black Bean and Corn Salad with Cilantro and Citrus Vinaigrette

Peach and Blueberry Cobbler with vanilla ice cream

For the Black Bean and Corn Salad with Citrus Vinaigrette

4-5 ears of corn, shucked, cleaned and grilled

1 pound dry black beans*, soaked overnight, cooked with 2 cloves of garlic, rinsed and thoroughly chilled (*yes you could use canned beans)

1 large purple onion, chopped finely

2 jalapeno peppers, minced finely

1/2 cup finely minced fresh cilantro

salt and pepper

For the Citrus Vinaigrette

Juice of 3 limes, about 1/3 cup

1/4 cup orange juice

3/4 cup olive oil

1/2 Teaspoon cumin – or more to taste

1/4 teaspoon chipotle chili powder – or more to taste

1/2 teaspoon salt

Place all in a jar and shake well. Pour over salad. Refrigerate overnight before serving.

Helpful hint! When cutting corn off a husk, place a small bowl upside down inside a bigger bowl. The kernels will stay in the mixing bow!

For the BBQ ribs

Prepare the ribs a day ahead to allow the rub to soak in. Use any bbq rub you like. The most important part is removing the silvery membrane from the back of the ribs, first. Rub both sides of the rib with your seasoning of choice, place in pan and refrigerate overnight. Bring the ribs to room temperature prior to smoking. Dave smokes the rib racks about 4 hours. We then cover with bbq sauce and keep warm in the oven until ready to serve.

For the Tomato, Basil and Fresh Mozzarella Salad

Slice large, ripe tomatoes. Slice the same amount of fresh mozzarella. Arrange on plate by alternating a tomato slice and a cheese slice. Top with sliced basil. Sprinkle with fresh, fruity olive oil and season with salt and pepper.

For the Peach Cobbler

I used Palua Deen’s recipe, with the addition of blueberries from the garden. (I omitted the water as the peaches were really juicy.)

4 cups peeled, sliced peaches

2 cups sugar, divided

8 tablespoons butter

1 1/2 cups cake flour

1 1/2 cups milk

1 cup blueberries, for my version

Ground cinnamon, optional

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Add in one cup of blueberries, if desired.

Put the butter in a 3-quart baking pan and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with or vanilla ice cream.

Summer Harvest: Peach and Roasted Beet Salad, Garden Bruschetta and Half Sour Pickles

08/10/2013 by Laura Leave a Comment

This week, I tried to keep pace with everything the garden was throwing at us! There were pickles to be made, raspberries to be preserved, green beans, beets, peaches that had to be eaten. What can I say, it’s a tough job and somebody’s got to do it!

First up is a wonderful, refreshing Peach and Roasted Beet Salad. Yup – you read that right!

The recipe is inspired by one I found on our local co-ops website, PCC Natural Markets.

Ingredients

10 to 12 small beets: red, yellow and Chiogga
3 green onions, sliced in 1/4′ slices on the diagonal
2 yellow peaches or nectarines, peeled, seeded, grilled, cooled and sliced into chunks
5 ounces baby arugula
2 ounces crumbled goat cheese

For the Dressing

1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1/4 teaspoon unrefined sea salt
Fresh ground black pepper
2 teaspoons fresh thyme
1/2 cup olive oil

Scrub the beets. Place in a roasting pan, toss them in a generous dash of olive oil. Roast them at 350′ for about 35 minutes or until you can easily insert a knife tip into the largest one. Put the beets in a zip lock bag and place them in the refrigerator. Once cool, the skins will slide right off.

I grilled the peaches for a few minutes to intensify the flavor. I chilled them before assembling the salad.

Combine the dressing ingredients in a jar. Shake well, and refrigerate.

To plate the salad: Arrange the arugula, beets, peaches on a serving plate. Add the diced onions. Garnish with the crumbled goat cheese a sprig of rosemary. Drizzle with the dressing.

Sautéed Green Beans, Laura’s Way!

Green beans have been a part of summer my entire life. My grandpa grew them, my mom grew them and I continue to grow them today. I remember one summer driving with my mom, cross country for one of their West Coast to East Coast moves. Every dinner, for two weeks, was served with green beans! I’ll never forget the look on the server’s face at the restaurant in Springfield, MO, when I let out a big “OH NO” after asking her what the vegetable of the day was! We explained our situation, and we all had a good laugh!

Sauté a diced, sweet onion in a good amount of olive oil in a large sauté pan, that has a lid. Add a desired amount of diced bacon (or not) and cook most of the way done. Add the beans. I had a combination of wax beans and Royal Burgundy purple beans (they turn green when they cook). Saute about 5 minutes. Add about 3/4 cup of DRY VERMOUTH. Yup – an old restaurant trick. Bring to a slow simmer, cover, and steam about 20 minutes. Season with salt and pepper and fresh dill.

Garden Fresh Bruschetta

One of our favorite summertime treats is straight from the garden bruschetta. Diced tomatoes, finely chopped garlic and fresh sliced basil, all tossed with the best olive oil and placed on a toasted slice of baguette! YUMM! We had some fresh mozzarella on hand, so I added a pinch to each, glorious serving.

Half Sour Pickles

I absolutely LOVE the fresh, bright green pickles that are served “all you can eat” style at any good deli! I had no idea how simple they were to make! Thanks to a very productive pickling cucumber plant, I now have my own jar of half sours, bubbling away in my refrigerator. I found the recipe in The Victory Garden cookbook.

Ingredients

12 pickling cucumbers, about 3-4″

4-5 cloves of garlic (original recipe calls for 1)

6-8 sprigs fresh dill

1/2 teaspoon dill seeds

1 tablespoon pickling spices

1/4 cup kosher salt

1/4 cup white vinegar

2 1/2 quarts of water

Thoroughly clean the cucumbers. Halve or quarter them. Wash the dill. Peel and flatten the garlic. Pack the cucumbers, dill, garlic, dill seed and pickling spice in a large glass jar, a pickle crock or a big glass bowl. You will want to make sure the pickles will be covered with at least two inches of the water.

Bring the salt and the water to a boil. Boil a full two minutes. Pour the brine over the cukes. Cover the jar with cheesecloth and secure it with a rubber band. Let the pickles sit on your counter for 2-3 days. The brine will get cloudy as fermentation occurs. Once fermented to your taste, add the 1/4 of vinegar, cover and refrigerate. They will keep forever under refrigeration, but believe me, they won’t last that long!

Raspberry Jam

I am not quite sure what motivated me to purchase a flat of raspberries at the farmers market, with everything else going on! I do have raspberries in the garden, but only enough to add to my morning yogurt or smoothy each day. You can see, they were hard to resist. I love using raspberry jam in my thumbprint cookies at Christmas. This year, they will be extra special 100% home made!

Raspberry Jam*

I used 6 pints of fresh raspberries, about 4 cups of sugar, and the juice of one lemon. I mashed the berries a bit with a potato masher. I cooked the berries, sugar and lemon juice to a temperature of 220′, per my candy thermometer. I processed the jam in 12 1/2 pint jars, for about 20 minutes. It is absolutely delicious!

*Note – there are 100’s of fabulous step by step instructions on the internet, for canning jams. I was in a hurry and did not shoot the entire process, just the final product. It is fun and easy and I encourage you to give it a try with your favorite fruit or berry!