Thursday, April 24, 2014

Strawberry Jam and Strawberry-Banana Jam

Yep, it's Plant City, FL strawberry season, the best strawberries on earth!  We happened upon a Farmer's Market in Tampa a week ago, and I bought three $8 flats (12 little overfilled baskets =1 flat). Half a flat went to momma and daddy, the other half went to my sister Patty, and the other two flats took up occupancy in the fruit and the vegetable drawers of my fridge until the Easter holiday passed.

I made a batch of strawberry jam, using this recipe by Pioneer Woman.
Its a two-part directions, so you'll have to click for part two once you've completed the first steps.  Pioneer Woman is great! She does things simply and does them right. The only thing I do different is, I slosh in some vinegar just before sitting the filled jars in to boil.  Doing this keeps the jars from getting a chalky residue from hard water, so I don't have to wipe the jars off afterwards. I came out with six one-pint jars.

Because I like variety when I'm cooking a large batch of anything, I broke things up with this recipe for Strawberry-Banana Jam. We had bananas with spots and tons of strawberries, so why not give it a go? This recipe produced 7 & 1/2 eight ounce (half-pint) jars. Mark said it smells wonderful, but I have a cold and sadly, cannot taste nor smell any of these recipes. I smeared some on buttered bread, but could have been eating pond scum and wouldn't realize it. Ugh. I hate having a cold!

More strawberries. I'll make a repeat of the original plain Strawberry Jam recipe by Pioneer Woman.  I made this before and I KNOW it's wonderful.  Better have a lot, my friends tried my last years' batch and want more.  I think I can make two more batches with the strawberries (and jars) I have remaining.

There is nothing more satisfying than the pop-pop-pop of lids as they seal!

I made jam, not jelly, but isn't that a funny thing to say?

Tuesday, April 22, 2014

Colored Deviled Eggs

Saw this on Pinterest:
And said, HEY I CAN DO THAT.
And so I did!
Actually, I had a bunch of hard boiled eggs in cups with warm water, food coloring and apple cider vinegar to set the color.  I peeled half of the eggs without coloring of course, and decided to give this a shot.  Yep, dump the yolk into a bowl to mix up with mayo and all the rest, and dropped the white halves into the already used cups of color.  Did the trick, nice and vivid and, wow the green and yellow were best. Eighty-two year old momma refused to eat them.  Daddy is a year older, no qualms about what color his food is, as long as it tasted great.

The recipe they offered in the link above is okay, but I want some onion powder instead of seasoned salt and sweet pickle relish juice (just a spoonful or so does the trick) makes a big difference to me Do what you want. It's your taste buds you need to please.

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