Plum Jelly

Yellow local plums make a beautiful golden jelly.

• 5 pounds plums, washed and sorted
• 1 1/2 cups water
• 6 1/2 cups sugar
• 1/2  teaspoon butter
• 1 1.75- ounce package powder pectin or 6 tablespoons

Pit plum and chop.

Add chopped plums and 1 1/2 cups water into a large saucepot. 

Bring to a boil.
Reduce heat, cover and cook for 10 minutes on medium-low, stirring often.
Pour prepared fruit into jelly bag or strain though several layers of cheesecloth.
Let fruit drip for several hours.
Don't force juice though jelly bag.
Measure juice, add up to 1/2 water if needed to make 5 1/2 cups.
Add 5 1/2 cups plum juice to large saucepot.
Add powdered pectin.
Stirring bring to a boil
Add butter.

Butter will help prevent foaming.
Add sugar all at one time. 

Bring to full rolling boil, a boil that cannot be stirred down.

Cook 1 minute, stirring constantly.

Remove from heat.

Skim off foam with a metal spoon.

Ladle into hot sterilized jars, leaving 1/4 inch head space.

Clean rims of jars and cap with 2-part lids.

Process in boiling water bath for 5 minutes.

Remove from canner and cool. 

Makes nine 1/2 pint jars.


Tip:
After making juice run plum pulp though a food mill to make plum puree.
Mix puree and sugar to taste together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes.
Cool.
Store in refrigerator.
Freeze for longer storage.
Great for adding to fruit smoothies and muffins.

Tomato Fiesta Salsa

Preserve summer's tomatoes with this Tomato Fiesta Salsa.

• 6 pounds tomatoes, peeled cored and chopped
• 2 cups banana peppers, seeded and chopped
• 1 cup sliced green onions
• 1/2 cup chopped jalapeno peppers
• 3 cloves of garlic, minced
• 1 tablespoon fresh marjoram
• 1 teaspoon canning salt
• 1/2 cup cider vinegar
• 2 tablespoons lime juice
• 1 tablespoon sugar

Mix all ingredients together in a large saucepot.
Bring to a boil.
Reduce heat and simmer 10-minutes.

Ladle into hot sterilized jars, leaving 1/4 inch head space.

Clean rims of jars and cap with 2-part lids.

Process in boiling water bath for 15 minutes.

Remove from canner and cool. 

Makes 5 pint jars.

Printable Recipe

 

Banana Breeze Pie

Banana cream pie that's a breeze to make.

• 1 8-ounce package cream cheese, softened
• 1 14-ounce can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 3 bananas, sliced and dipped in additional lemon juice
• 1 graham cracker pie crust
• banana slices for garnish
• whipped cream
• caramel sauce

In mixer bowl beat cream cheese until light and fluffy.
Add sweetened condensed milk.
Add lemon juice and vanilla.
Stir until thickened.
Line pie crust with banana slices.
Top with cream cheese filling.
Refrigerate 2 to 3 hours or until firm.
Slice into 8 servings.
Garnish each slice with additional banana slices dipped in lemon juice, whipped cream and caramel sauce.



.

Frozen Margaritas

A tart frozen drink to help cool down on a hot summer day.       

• 2 1/2 cups ice cubes
• 1/3 cup tequila
• 1/3 cup fresh lime juice 
• 1/4 cup simple syrup
• 1/3 cup salt
• 1 lime, cut into wedges

Blend ice, tequila, lime juice and simple syrup in blender until smooth.
Pour salt in saucer.
Rub rim of glasses with lime wedge.
Dip glass rims in salt.
Pour margaritas into glasses.
Garnish with lime wedges.

Zucchini Noodles with Lime Tomato Salsa

 

Summer's bounty with a new twist.

• 2 medium zucchinis
• 1 large tomato, chopped
• 3 tablespoons cilantro, chopped
• 1 teaspoon jalapeno pepper, finely chopped
• 2 tablespoons green onions, finely sliced
• 1 teaspoon lime juice
• 1/4 teaspoon salt

Use a spiral vegetable slicer to make zucchini noodles.  Set aside.
Mix remaining ingredients together in a bowl.
Season to taste with additional jalapeno, lime juice, and salt.
Toss with zucchini noodles.
Serve immediately.

I received a Very Healthy Spiral Vegetable Slicer for free to review from VarietyLand.  This easy to use kitchen gadget will add a healthy twist to your meals.  I have only used it to make the zucchini noodles, but I can't wait to try sweet potatoes next. I was delighted at how easy and effortless it was to create the long noodles.  Perfect for all the fresh summer vegetables.  The Very Healthy Spiral Vegetable Slicer is made of high-quality durable plastic with stainless steel blades that are built to last.  Clean-up was a breeze, just rinse under running water.  I didn't even need to use the brush that was included with it.  So if you want to try a spiral vegetable slicer, I would highly recommend Very Healthy Spiral Vegetable Slicer by VarietyLand available from Amazon.

Pecan Pie Cookies

Rich flavors of pecan pie in a cookie.

• 1 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, separated
• 1/2 cup dark corn syrup
• 1/2 teaspoon vanilla extract
• pinch of salt
• 2 1/2 cups all-purpose flour
• 1/4 cup butter
• 1/2 cup powdered sugar
• 3 tablespoons dark corn syrup
• 3/4 cup finely chopped pecans
• 1/4 teaspoon vanilla extract

Mix 1 cup butter and sugar at medium speed with a mixer until light and fluffy.
Add egg yolks, 1/2 cup corn syrup, 1/2 teaspoon vanilla and pinch of salt, mixing well.
Gradually add flour into batter; don't over-mix.
Cover and chill 1 hour.
Melt 1/4 cup butter in a saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup.
Cook, stirring, until mixture boils.
Remove from heat.
Mix in pecans and 1/4 teaspoon vanilla.
Chill 30 minutes.
Shape mixture into 1/4-inch balls; set aside.
Roll cookie dough into 1-inch balls.
Place cookies 2 inches apart on  parchment-lined cookie sheets.
Beat egg whites until foamy; brush on cookies.
Bake in preheated 375-degree oven for 6 minutes.
Remove from oven, and place pecan balls in center of each cookie.
Bake 8 minutes or until lightly browned.
Cool 5 minutes on cookie sheets.
Cool completely on wire racks.

Yield: 4 1/2 dozen.

Tip:
Freeze up to 1 month, if desired.

Printable Recipe

Cinnamon Streusel Coffee Cake

A tender and moist cake, with a middle layer of cinnamon filling and a crumbly streusel topping.

Streusel Topping:

• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 6 tablespoons unsalted butter, melted

Filling:

• 1 cup brown sugar
• 1 1/2 tablespoons ground cinnamon

Cake:

• 3/4 cup unsalted butter, at room temperature
• 1 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 1 1/4 cups milk
• 3 3/4 cups all-purpose flour

Stir together streusel topping ingredients.  Set aside.
Stir together filling ingredients. Set aside.
In a large bowl, beat together the butter, salt, sugars, baking powder and vanilla until well combined and smooth.
Add eggs one at a time, beating well after each addition.
In a separate bowl, mix together the sour cream and milk.
Add the flour to the butter mixture alternating with the milk mixture, beating gently to combine.
Begin and end with flour.
Spread half the batter into a prepared 9"X13" baking pan.
Sprinkle the filling evenly over top of the batter.
Drop remaining batter by spoonfuls over top of filling.
Gently pull knife through batter to swirl throughout pan.
Sprinkle the streusel topping over the batter in the pan.
Bake for 50 minutes in a preheated 350-degree oven or until a toothpick inserted in center comes out clean.
Cool for 20-minutes.
Serve from pan.


Tips:

Bake in two  9" round cake pans.  Freeze one for later.
You can prepare this coffeecake the night before, then bake in the morning. Cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed.