Berry Potpourri Preserves

I had some strawberries left from making the other jam. I decided since I have other frozen berries I needed to use up, to make a mixed berry combo this time. I added frozen raspberries, blueberries and blackberries that I picked last summer from my woods here. It turned out heavenly.

 Berry Potpourri Preserves Makes 5 pt. jars

2 qts. mixed berries (strawberry, blackberry, raspberry, blueberry or whatever you have on hand) frozen can be used too
Juice of 1 lemon if you use blueberries
1/2c. of Marion berry balsamic vinegar or plain balsamic*
6 Tb. low sugar pectin
2c. organic sugar
1 tsp. cinnamon
1 tsp. vanilla

You can use any mix of berries you like. My mix for this recipe was about half strawberries (washed and hulled) to use up the flat I bought and the rest was from blackberries, raspberries and blueberries I had frozen in my freezer. If you use blueberries tho they are low acid so I added the lemon juice just to be sure. I do not cut these up. Strawberries are hulled but otherwise fruit is whole.

Put fruit in a lg. pot and turn heat on high. Add lemon juice and balsamic vinegar and stir. Add cinnamon and stir.  Add pectin and blend well. Bring to hard boil. A hard boil is one that cannot be stirred down. Watch carefully and keep stirring so berries don't burn. If some berries are still very lg. after the first boil you can break them apart with the spoon if you like.

 Add sugar and stir in well. Bring to a hard boil and let boil for 1min. Add vanilla and cook 1 min. more. Remove from heat, fill jars and can in water bath canner for 10min.

I wash all my jars and put the lids in a pot of boiling water. To keep jars warm while making jam, I heat my oven to 200 degrees. Jars get put on sheet pans and put in oven. You want warm jars with hot food or the jars may break. When all is ready fill jars to within a half in. of rim. Wipe edges well to get a good seal and top with lids. Put in water bath canner.

Water should be boiling, start timing from point of boil, 10 min. Shut heat off and let jars sit in canner 5min. This helps create a good seal. Remove and let cool.

*I have found at a local farmers market, someone who makes fruit flavored balsamic vinegars. I am madly in love with Marion berries since I moved here. This vendor has a Marion berry balsamic that Ive been dying to use somewhere. I thought it would add one more berry flavor to the mix. But I could see a fig balsamic or any other kind you may like adding another flavor to this too. But even a plain balsamic would be nice.

Strawberry Balsamic Jam w/Lemon Thyme

The other day I was able to get a flat of fresh local strawberries. My boyfriends dad told me they are there several times a week. When I got there they were just loading up the tables. They had two kinds of berries.....Puget sound and Hood river. Since I was making jam I asked about which would be better. Apparently the Hood river makes a too sweet jam, who would think that? They are best for eating fresh. So  I bought the other. That photo is the berries hulled and ready for jam.

Strawberry Balsamic Jam w/Lemon Thyme Makes 12 half pts.

8c. of ripe strawberries
1/4c. balsamic vinegar
1/3c. water
6 tb. of low sugar pectin
2c. organic sugar
1 tb. of fresh chopped lemon thyme leaves only

Wash and hull strawberries. Roughly chop in food processor 7c. of berries and put in a lg. pot. Leave last cup of berries whole and toss in pot too. This is so there is a variety of texture. I like pieces of berries in mine. If you don't, then chop it all. 

Add balsamic vinegar and water. Turn heat to high. Stir in pectin and bring to a hard boil. A hard boil is one you cannot stir down. Watch carefully and keep stirring so berries don't burn. 

When you have reached the hard boil stage, add the sugar and bring to a boil once again. Let boil for 1min.

 Add lemon thyme and remove from heat. Water bath can for 10 min.

I wash all my jars and put the lids in a pot of boiling water. To keep jars warm while making jam, I heat my oven to 200 degrees. Jars get put on sheet pans and put in oven. You want warm jars with hot food or the jars may break. When all is ready fill jars to within a half in. of rim. Wipe edges well to get a good seal and top with lids. Put in water bath canner.

Water should be boiling, start timing from point of boil, 10 min. Shut heat off and let jars sit in canner 5min. This helps create a good seal. Remove and let cool.

*I often use my jams to add to my morning yogurt. I did it this morning with this jam and its awesome. It tastes like I put fresh berries in it. I purposely keep my jams low sugar when I can, to use like this.

Also I only added 1tb. of fresh lemon thyme leaves. I didn't want to overwhelm it with too much. However next time I think I will double it because lemon thyme is more mellow and I can barely detect it in this jam.

Strawberry Rhubarb Jam

Ive been wandering all over and seeing so many recipes combining both strawberry and rhubarb. Now I love them both and thought, gosh I haven't made jam in a long time. So I went shopping this week and the store had a good sale on organic strawberries. I bought those and decided to get some rhubarb too since it looked pretty good. I bought some canning stuff last yr. and never got around to canning so I dragged all the stuff out. I wandered online to my recipe files. I thought I had a recipe for it. .........the one I see says pectin is needed. Sigh.

I don't know if I have that and it was 106 outside and I wasn't going to the store in that. I checked my supplies and hey I bought some pectin last yr! It was liquid pectin tho. The recipes are calling for powdered pectin. Since I never used the liquid before I checked online. Sigh.

Now I find out they are not interchangeable. So I stroll online more looking for recipes that use it. Why do they make this stuff if there are no recipes using it? Sigh.

So now I start looking for equivalents thinking there must be a way I can still use this. I found some weird thing about jam that didn't gel and how much to use per cup of cooked jam mixture. So I used that. I ended up using the whole pkg. just in case. The measurement was 1 1/2tsp. per 1c. jam mix. I had a bit more than I needed in that pouch and I knew Id never save it so I just dumped it all in. According to my measurements it needed 15tsp. and there were 18 in the pouch. What the heck a few more couldn't matter right? I want it to gel, right? So here's my recipe and what I did and lots of pictures. Hopefully it will inspire you to try.

STRAWBERRY RHUBARB JAM Makes 8 pts.

3c. sliced strawberries
2c. rhubarb, diced
5-7c. sugar (I thought this excessive so I only used 5c., recipe says you can do that)
1pkg. liquid fruit pectin
1 tsp. butter (helps keep the foam down)
1 lemon, juiced and about 1tsp. grated rind

Let jars, rims and lids stand in hot water until they are needed. Then drain and fill with the following.

Chop rhubarb and put in 8qt. pot with 1c. of the sugar. (Rhubarb is alot like celery and has strings. You must destring it first, then chop) Let stand for about an hr. till it has lots of juice in the pan. In the meantime cut up the strawberries and put in a bowl. Add lemon juice and about a tsp. of the grated rind. Add 1c. of the above sugar to it also and let stand till juicy.

Cook rhubarb for a few min. till tender, then add strawberries. Add the remaining 3c. sugar. Add butter and continue cooking till strawberries are tender. Mash if needed while cooking.

Add fruit pectin and stir well. Bring to a full boil and if some foam appears try to remove as much as you can. There should be less because of the added butter. After a min. of boiling remove from heat.

Fill jars by ladling hot jam into the hot jars, leaving a space of about 1/2in. from top. Wipe edges and top with rims and seals. Tighten as much as possible. Invert jars for 5min. then turn upright. Let sit for 24hrs before serving.
These can be canned in a water bath canner if you prefer. Put in canner and when it comes to a boil, boil for 5min. and let cool.

I didn't can these, as long as the seals pop down they should be ok. I also read that using liquid pectin, it can take up to two wks to gel. I didn't warm enough jars so I filled another plain one and put it in my refrigerator as a test. Today it has thickened some and should be fine. I suspect over the next few days it will get even thicker. The recipe only called for 1tb. lemon juice. I changed this. I did half a lemon. As it cooked I tasted it and decided it was too sweet for me so I added the other half of lemon. It was perfect so I thought why not add some rind too. I absolutely love it. I tasted it this morning and the fruit flavor comes thru not the sugar. I will do this again with other jams I think.

Wild Violets

I have had a love affair with violets for as long as I can remember. They grew wild in the woods near me in NJ when I lived there. My gramma had them too. When I went to the Jr. Prom yrs later I even asked the boy who was taking me to get me violets as my flowers....I was wearing a lavender and lace gown. Violets are tiny lil things that you might even miss unless you look close. The smell is heavenly but fleeting, that is because one of the components in them actually numbs your nose once you smell them. So today I thought Id blog on another of my favorites and also a few recipes. Yes you can use them in food as long as they are organic, not sprayed, and not ones from the side of the road. If you read all the way down to the bottom theres some yummy surprises to top this all off hehee. Violets --Viola ordorata, also known as sweet violets, so delicate with their velvety purple petals. For me, they always conjure up images of lace gloved matrons sipping sherry from cut crystal glasses. The air, of course, is thick with the intoxicatingly clean, sweet perfume that could only belong to violets. Many cultures, primarily the Celts and the Germans, celebrate the arrival of springtime at the first sighting of violets. The German's further celebrate this event with dancing and drinking of May wine, a concoction made of wine, herbs and of course violets. Combining wine and violets dates back to the days of the ancient Greeks, who would not only put the petals in the wine, but also scatter them all about the banquet hall. They also wore garlands decorated with violets in the belief that this would help to prevent dizziness and headaches from overindulging in drink. (There must be some basis for this since today in France violets are used in the treatment of hangovers). Napoleon was also very fond of violets, even going so far as to adopt the violet as the symbol of his party. Josephine is reputed to have worn violets in her locket, and covered Napleon's grave with violet petals. Throughout the years people have used violets for medicinal purpose, usually in the form of a tea taken internally. In Pakistan, it is drunk to increase sweating and thus reduce fever. It is also reputed to relieve anxiety, insomnia and reduce high blood pressure. In the 17th century throat lozenges, made with violet conserve, were used to treat bronchitis, as well as to combat sinus congestion. Violet sugar was a popular staple in apothecaries of the time. This was used to treat consumption. These treatments worked because of the antibacterial properties of the blossoms. In addition, they contain vitamin C and A, and an aspirin like compound. For external treatments, violets were mixed with vinegar to make liniments. These were used to relieve gout, and to ease liver and spleen problems. The Celts were known to steep violets petals in goat's milk to make a facial treatment aimed at improving one's complexion. One of violet's most notable trait's is its delicate fragrance. It is ironic that this aroma is rarely used today to make perfume because the scent dissipates quickly. It is often replaced by synthetics. When violets are used in the kitchen, it is their candied form that most of us are familiar with. In the Victorian times these were so popular that they were often served as a confection for high tea. They were also used to garnish cakes, pastries, flans and puddings. These days people tend to use the fresh petals more than the candied ones. I love to add them to chilled soups (they are especially striking on creamy spring pea soup). Try adding them just before serving to a salad of fresh spring greens. Not only do they add rich color, but a delicious floral taste as well. I will often use Johnny-Jump-ups in addition to the violets. They, along with pansies, are part of the violet family. Their flavor and perfume is not as strong as those of the violet's, but their vivid colors, and contrasting face-like patterns transform a plan salad into a delightful treat. Violets are also used to add deep color and perfumed taste to jellies, jams, and liqueurs. Commercially available violet water can be used to add that floral quality to cakes, tea breads, ices, and poached fruit. The garden is where violets truly shine. Being a perennial, you can enjoy them year after year, in rock gardens, pots, borders and formal gardens, almost anywhere there is rich, moist soil, full sun (partial shade in very hot regions) and good drainage. Native to Europe, Asia, and North Africa, violets have now naturalized in most temperate zones. They propagate by seed, or by root division. Plant them in fall in mild winter areas, and fertilize well to insure a showy burst of flowers come spring. Violet and Orange Whipped Cream and Strawberries serves 4 2 tsp. candied violets* 2 tsp. candied orange peel 2 cups unsweetened whipped cream 2 baskets strawberries, stemmed and quarted 4 fresh violet blossoms, or Johnny-jump-ups With a very sharp knife, chop the violets and the orange peel separately. Place the whipped cream in a bowl. Gently fold in the violets and the peel without deflating the cream. Divide the berries into four decorative dessert cups. Top with the flavored whipped cream, and serve, garnished with a fresh violet blossom on each dessert. *available in specialty markets. Or make them yourself when you have violets blooming, its ez and I store them in an air tight container. Candied Violets Makes 100 If the eggs in your area are questionable as far as the risk of salmonella, feel free to substitute an equivalent amount of meringue powder, available at many baking supply stores. 1 large egg white 1/3 cup water 1 16-oz. box superfine sugar 100 freshly picked violets on the stem -- In a small, deep bowl, lightly beat together the egg white and water. Set aside. -- Pour the sugar into something smallish and deep, like a loaf pan. Working with 1 violet at a time (I warned you, this is tedious!), dip the violet into the egg white mixture, then hold it over the sugar and snip the blossom from its stem. Gently scoop more sugar on top of the violet so that it's completely covered. Discard the stem. Your scissors will get really gummed up after a few dozen violets, so you may have to stop and rinse them from time to time. -- Remove the violet from the sugar with a fork and lay it carefully on a wire rack to dry completely. Repeat until remaining violets are gone, or you are ready to scream, whichever comes first. Allow violets to completely dry at room temperature for several days before storing in airtight containers. Storage Candied violets keep for several months in a cool, dark place, and look gorgeous scattered over cakes, ice cream, and custards. Violet Muffins 1 box Jiffy Corn Muffin Mix (makes 6 to 10 muffins) or use your own muffin recipe 1/2 cup fresh violet leaves and blooms Add 1/2 cup fresh violets to each box of corn muffin mix. Sprinkle tops of muffins with violet leaves. Bake as directed. To get extra vitamins from the violets, mix some fresh violet blooms and leaves into some margarine (whipped would be best), and have it ready when the muffins come out of the oven. Violet Jelly 2 cups violet blooms (the darker blooms make a richer color) Juice of 1 lemon 1 package commercial pectin 4 cups sugar Put violet blooms in a jar or other glass container. Cover blooms with boiling water. Let it steep for 24 hours. This is called "infusion". After 24 hours, strain the liquid from the blooms. Put 2 cups of violet liquid in a saucepan. Add lemon juice and pectin. Bring to a boil and then add sugar. Return to a boil and boil hard for one full minute. Pour into sterilized jars and seal. Violet Jam 1 cup violet blossoms, tightly packed 1 1/2 cups water Juice of 1 lemon 2 1/2 cups granulated sugar 1 package powdered pectin Place violets in food processor. Add 3/4 cup of water and lemon juice. Blend to coarse paste, add sugar, blend until dissolved. In a pan, heat 3/4 cup of water, then stir in pectin. Boil hard for 1 minute. Add to blender; blend for about 1 minute. Pour jam into small jars and seal. Store in freezer Violet Vinegar - pick enough violet flowers to fill a pint jar - pour unseasoned white wine vinegar over flowers - put lid on - sit container in windowsill for 4 days - strain into another pint jar, put lid on and refrigerate. Salad Dressing - 1/2 Cup Mayonnaise - 1 tsp. sugar - 1 Tbsp. + 1 tsp. Violet Vinegar - Mix well Sweet Violet Herb Salad 1 head of endive 1 tbsp finely chopped celery 1 tbsp finely chopped, tender fennel stalks (peeled if necessary) 1 tbsp chopped parsley 1 tbsp chopped chervil 2 olives, finely chopped salad dressing to taste petals of 30 sweet violets Separate the endive leaves and place in a salad bowl. Add the remaining salad ingredients, including the herbs, and gently mix well. Add the dressing and toss the salad. Sprinkle on the sweet violet petals. Serves 4. And two more recipes which have nothing to do with violets except the name and sounded like a great way to top this off!!! Blue Violet Martini * 1 ounce Hpnotiq * 1/2 ounce Chambord * 1 ounce Absolut Raspberri * splash of pineapple juice * 3 blackberries PREPARATION: In an ice-filled mixing glass, combine Hypnotiq, Chambord, Absolut and juice. Shake vigorously and strain into a chilled Martini glass. Garnish with skewered blackberries. April's Violet 1 1/2 oz. Bombay Sapphire gin 2tsp. Blue Curacao liqueur 3 drops grenadine syrup Pour into a mixing glass half filled with ice. Add ingredients, stir. Strain into a chilled cocktail glass and serve.

Spinach and Strawberry Salad with Thyme Vinaigrette

I used to make this in the Spring at the restaurant I worked at. It was very popular. This has a dressing recipe but at home I would make a Red Onion/Thyme vinegar first to use in the dressing recipe itself. That vinegar also won a First Place ribbon at our local county fair.


Spinach and Strawberry Salad with Thyme Vinaigrette Serves 4

1 bag spinach, washed and large stems removed
1 belgian endive, sliced thinly
1 8oz pkg. fresh ripe strawberries
1 pkg. quail eggs

Dressing:
1/2c. olive oil
1/4c. white wine or champagne vinegar
1/2 tsp. Dijon mustard
1 tb. chopped fresh thyme
1 sm. red onion, minced
Salt and Pepper to taste



Directions:
First cook quail eggs....
1 10-pack fresh quail eggs*
1 tablespoon plus 1 cup distilled white vinegar
1 1/2 cups ice cubes

1 tablespoon coarse kosher salt

*Quail eggs are available at some supermarkets, farmers' markets, and specialty foods stores Place quail eggs in small saucepan; add enough cold water to cover by 1 inch. Add 1 tablespoon vinegar. Bring to boil. Remove pan from heat; cover and let stand 5 minutes. Add ice cubes to pan; let stand 15 minutes to cool. When cool cover with the vinegar in a glass bowl. You want glass so the vinegar doesn't react with the bowl. Let them sit until the shell becomes like rubber, this makes it easy to shell.Then peel and rinse them well with water.

Wash spinach and drain well. On a plate put spinach leaves, sprinkle with finely sliced Belgian endive. Top with 2-3 strawberries, cut in wedges. Drizzle with dressing and top with a few cooked quail egg halves.

STRAWBERRY NUT LAYER CAKE

I haven't made this in years but as I recall it was soooooo yummy. I got this recipe from a friends sister many moons ago. It makes a great birthday cake. I couldn't find a picture of it online that matched exact but the one you see is close if you make the strawberry frosting too. I often will use a box mix because they save time but I like to make them feel more homemade with additions.

STRAWBERRY NUT LAYER CAKE

1 box Duncan Hines Strawberry Cake mix (or use yellow cake mix)
1 c. frozen strawberries (fresh can be used but use really ripe ones)
1 c. shredded coconut (I would use unsweetened)
1 c. Crisco oil
1 sm. box of Strawberry Jello
1 c. pecans, chopped
4 eggs
1/2c. milk

Mix all ingredients together and bake at 350 degrees. Follow directions on layer cake box for time for layers. As I recall this was a tall cake of four layers so make sure you have enough pans.

Frost with Dream whip or the following frosting....

Strawberry Frosting

1 box (1lb.) powdered sugar
1 stick butter
1/2 c. pecans, chopped
1/2c. strawberries
1/2c. coconut

Mix well and spread on cake or use to fill layers and top with Dream Whip or Whipped cream.

You could also top this with a Cream Cheese Frosting with some strawberries mixed in it and it would be yummy.

Almond Cake

Another cake that I made from mixes that everyone raved about was an Almond Cake. I used a butter cake mix and added chopped almonds and almond extract. Then I made a vanilla pudding mix to use as filling and added some almond extract to that. To top it I just whipped some heavy cream and added a bit more almond extract to that. Sprinkle with toasted almonds and serve.