We’ve got apples! Do you? I’ve got caramel apple dumplings, want some? But wait there’s more! Click to continue reading
I am absolutely crazy about this dessert! It is so simple to make, I actually made it and baked it while I was preparing our dinner the other night. When my sous chef dish-washing mom and the Chief realized there was something in the oven they both got pretty excited. I haven’t been baking much lately and so a fresh blueberry tart was a huge hit!
What I really like about this recipe is that it is low sugar and high on berry flavor. I started with the berries, a little corn starch and a little white sugar mixed together and spooned into the bottom of these little glass tart dishes.
But wait there’s more! Click to continue reading
When I was growing up my sous-chef dish-washing mom told me repeatedly that “blue” isn’t for food. Luscious red strawberries are fine, white angel food cake is beautiful, blue frosting on a child’s birthday cake – utter nonsense!
That was long before Superman and his blue cape showed up on little boy’s cakes.
Mom cleaned the strawberries as I made dinner Friday. We talked about our “plan of attack” on Saturday morning to turn these berries into … jam.
In the early stages of jam making we spend time talking about the trifecta we are looking for. Will the jam “jell”? At that point we always reminisce about the year we ended up with strawberry sauce! I like to think we did it on purpose (which is what I said when ever I opened a jar to pour over ice cream or cheesecake) but she and I both know we have no idea why Sure-Jell sure didn’t jell. None-the-less we are always anxious to see if our labor will turn into strawberry jam by the morning.
Then we pondered will they all “seal” after their water bath? It is my sous chef’s job to keep count as each one pops! as they cool. She loves announcing the running total of sealed jars as we finish the remaining batches or are cleaning up the kitchen.
And then the third question we rattle on about — will the strawberry jam taste as good as last time, or at least as good as we remember it to be?
We keep several different homemade jellies and jams on the pantry shelf but strawberry is everyone’s favorite and so it is always gone first. (Plus I’ve been known to gift a jar or two. But shhh, don’t tell the Chief or my sous-chef dish-washing mom because they will have a fit. I won’t go so far as to say they are stingy with the strawberry jam but I do have to sneak it out of the house. Just sayin … )
I’m not including a recipe because we follow the tried (and not always true) way to jams and jelly on the Sure-Jell package. I did find one earlier post where I have written out the recipe to make Blackberry Jam and you can find it here.
Mom, happy mother’s day! Thank you for spending Saturday in the kitchen with me. Out of 4 batches of strawberry jam that we made — good news — all the jars sealed. Other news — we have 6 jars of strawberry sauce!
I love you mom. I thank God I am your daughter, that you are healthy at 84 years old, and that you live with the Chief and I! We are blessed.
“Charm is deceitful, and beauty is vain,
but a woman who fears the Lord is to be praised.“