Apricot Freezer Jam

This is the basic of the basic. If you are one who has never canned and the process seems intimidating, this is the place to start. This isn't even really canning, it is just cooking and freezing, you don't even need Mason jars.

I don't have any secret recipes for my jams. I just keep it simple and use the Sure Jell Pectin Recipes found on the inside of the pectin box. Easy Peasy.

Ingredients

2-1/2 cups prepared fruit (buy about 1-3/4 lb. fully ripe apricots)

2 Tbsp. fresh lemon juice

5-1/2 cups sugar, measured into separate bowl

3/4 cup water

1 box SURE.JELL Fruit Pectin

Instructions

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Pit and finely chop unpeeled apricots. Measure exactly 2-1/2 cups prepared fruit into large bowl. Add lemon juice. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

-Found on the Sure Jell Website

Summer Vegetable Salad

School starts in just 2 weeks, thunder storms are rolling in, and I just picked the most delicious apricots off a neighbors tree. Fall is just around the corner folks and at my Mothers place that means a steamy kitchen, veggies and fruit everywhere, and mason jars stacked 3 high.

Already there are so many vegetables to pick I'm finding myself coming up with all sorts of concoction just to have something to do with them all. I'll have so many "Harvest" posts you'll be ready to go out and scavenge a garden yourself. On that note I'd like to Introduce you to THE HARVEST. Every Thursday I'll be posting a recipe, how to, or tips on canning and cooking your harvest. This will continue until Sept 10th when we finish the Harvest off with a week of everything fall and food posts.

First up, Summer Veggie Salad.

Featured today on the great blog Whatever Dee Wants.

6 servings. 20 mins to prep and cook.

Ingredients:

4 large Red potatoes

1 small zucchini

1 small yellow squash

1 red onion

2 handfuls green beans

Dressing

3 tbl extra virgin olive oil

2 tbl red wine vineger

2 tbl finely grated parmesan cheese

1/2 tsp garlic

1/2 tsp italian seasoning

dash of salt

dash of pepper

Wash all veggies then chop into large bite size pieces. Keep the green beans whole, only snipping off the one end where it was connected to the plant.

Prep your stove top steamer. Fill 3/4 full of water and place on high heat stove. When boiling, place potatoes in the bottom pan. Your potatoes will boil on bottom while your other veggies cook on top. Cook 8-10. Layer other veggies into top steamer. Green beans, onions, then squash and potatoes. Place lid on top and steam until the the squash is easily poked with a fork.

While your veggies are cooking, make dressing. Mix all ingredients EXCEPT the cheese. I am a tasting cook so season as you like it! Add more or less of what you do or don't prefer. Set aside.

When your veggies are done strain in sink. Rinse for 30 seconds in cold water (this prevents the veggies from continuing to cook and become over done.) Place in bowl or on platter.

Toss dressing onto veggies, be gentle so your potatoes stay together. Sprinkle with Parmesan and serve.

This salad is great served warm or cold, and with any fresh vegetables you pick from the garden, use what you have on hand.

I'd love to invite some guest bloggers onto harvest week to share incite and recipes for the harvest. Send me a note if you would like to share!

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