Supper Shot

Trevor — Sun, 21 Jun 2009 22:20:36 +0000

Baby spinach, raw golden beet, dijon vin

Prosciutto

Spring pea risotto

Seared scallops, valencia balsamic reduction

Straw-rhub & goat crostini

An enjoyable breakfast.

Trevor — Fri, 19 Jun 2009 15:41:01 +0000

I picked up a few pounds of rhubarb at the Greenpoint farmers market last Saturday really cheap. I think I ended up with somewhere around 5 lbs. for $3.00, can’t complain. I also bought a small quart of super sweet field strawberries to make the classic strawberry-rhubarb jam.

Jam making is so easy and so worth the simple efforts, it will literally take an hour or two out of your day and you’ll have tasty jams and jellies that last for months. You’re in control of what goes into this, I always cut the amount of sugar in half to better taste the fruit.

This recipe was followed straight from the Ball Complete Book of Home Preserving.

Try it out.

2 cups crushed strawberries
2 cups chopped rhubarb
juice of 1 lemon
1 package of pectin
2 1/2 cups of sugar

prepare canner, jars and lids
in a saucepan combine fruit and lemon juice, reduce fruit over medium high heat until rhubarb breaks down
whisk in pectin, dissolve
add all sugar at once, dissolve, return to a rolling boil stirring for 1 minute
laddle into jars leaving 1/4″ head space, screw on lid and band just finger tight
process jars for 10 minutes in canner, check seal, cool, store, enjoy

Brooklyn Kitchen has all your canning supplies & pectin to get started!

The Salted Cod » jam

Supper Shot

An enjoyable breakfast.