Strawberry jam

Strawberries were on sale this week, so I made strawberry jam for the first time ever.


I didn’t follow a recipe. I just sort of winged it. My plan was to use it as filling for a cake, so I knew I wasn’t going to can it.

I used 2lbs of strawberries, maybe 1/2 cup of sugar, a 1/2 cup of lemon juice, and a splash of orange blossom water. Seriously, orange blossom water is my secret ingredient. I’ve been finding more and more ways to sneak it into recipes and I LOVE IT. Back to the jam. I threw all of that in a big pot and just let it cook down until it was the right thickness. Be careful though, it’s easy to burn if the heat is too high. It’ll also boil over really quickly when the heat is too high. And sugary syrup is a pain to clean up. I know from experience.


This jam was so fast and easy and yummy I found myself thinking “why don’t I do this more often?” We use jam and jelly regularly. I might just start making a small batch a few times a month.


A Merger

So, I finally got around to importing all of my blog posts from my old old blog.

Um, it’s EASY. No clue why I didn’t know it would be easy. The comments and everything came with it all.

So, if you’re interested in the stuff I used to do – which isn’t so different from the stuff I currently do – check out the archives.

Here are my personal favorites, just click on the pictures to check out the recipes:

Scones! The PERFECT recipe

Scones! The PERFECT recipe


Blood Orange Marmalade Recipe

Blood Orange Marmalade Recipe

I hope you all enjoy this fun step back in time!

Tigress’ Can Jam!

It’s official: I’ve signed up for Tigress’ Can Jam!
Click for tigress can jam food blog challenge

Here’s the deal: every month of 2010 we’ll all be canning. Each month there will be a “secret ingredient” that everyone has to can with. It’s like the Iron Chef of Canning! The 3rd week of the month is recipe week, so look for my recipe then. This month’s secret ingredient is [drum roll, please]:


Only one thing, I try and do things as locally as is sanely possible. So, any one know if there are any local citruses in Denver? In January?

I really want to buy a dwarf Meyer Lemon tree, or maybe a kumquat tree, and grow it in a container indoors. But I haven’t yet. I don’t want to kill it. I’m working on my green thumb skills right now and my green thumb is a bit brown. I have 2 plants. One is thriving. The other hates me. I can’t grow rosemary to save my life apparently. But I badly want to.

Back to the topic at hand.

Canning with any kind of citrus you can imagine. Anyone have a lemon tree in their house in Denver and want to share their lemons?

I’m leaning towards a marmalade just by my first instinct. I heart marmalade. The farmer’s market is tomorrow. I’ll have to see what they have and ask around. It may be that January is not going to be local for this challenge. Florida, California, you’ve got it easy with citrus.