Monday, August 6, 2012

Wild Plum Jelly

·         Wash the wild plums
·         Place the plums in a large stockpot or pressure cooker, and add water until it's just below the top of the fruit in the pots.
·         Place the stockpot over medium-high and bring the water and plums to a boil. Reduce the heat to medium-low, and then covered for about 10 minutes, or until the fruit is soft.
·         Use a potato masher as the fruit is simmering to break the skins and separate the flesh from the pit.
·         Use a colander first to drain the liquid let sit in colander for at least an hour and smash out any liquid that forms on top.
·         After colander use a jelly bag or cheesecloth and place over a large bowl. Pour the cooked wild plum juice into the jelly bag or cheesecloth, and then allow them to sit until filtered.
·         Measure the juice in the bowl, and then transfer it to a saucepan.
·         Bring the plum juice to a boil over medium-high heat, and continue for 3 to 4 minutes.
·         Add 3/4 cup granulated sugar for each cup of juice in the pan.
·         Add the zest of one Myer Lemon.
·         Stir to combine and bring to a boil.
·         Continue boiling, uncovered, until the mixture begins to turn to jelly, usually about 20 minutes.
·         Check the wild plum jelly for doneness by placing a cold spoon into the mixture. Lift it out, and if the liquid coats the back of the spoon, it's reached the jelly stage. If not, boil for an additional 1 to 2 minutes and check again.
·         Transfer the wild plum jelly into the sterilized canning jars, leaving about 1/4 inch of space at the top.
·         Secure the lids in place and process the jars for 10 minutes in a boiling water bath.

Sweet and Hot Pickled Okra


6 cup water
6 cup apple cider vinegar
5 tablespoons kosher salt
2 tablespoons of crushed bay leaves
2 tablespoons of peppercorns
2 tablespoons of hot pepper flakes or 3 whole chilies
2 tablespoons of coriander seeds
2 tablespoons of garlic
3 cups sugar

At least 10 pounds Okra cleaned sliced to your size and taste
(For smaller batches the vinegar and water ratio is 1 cup water: 1 cup vinegar: ½ cup sugar:1 tablespoon salt and spice to taste)

·         Combine everything except Okra in a sauce pan and bring to boil over medium heat.
·         Pack clean hot jars with Okra.
·         Ladle in hot syrup.
·         Immediately fill hot pint jars with mixture leaving 1/2" head space.
·         Remove trapped air bubbles.
·         Wipe jar then adjust two piece caps.
·         Process jars in boiling water canner for 10 minutes for pint and 15 minutes for quarts.

Tuesday, May 22, 2012

Strawberry Rhubarb Preserves

1st Batch of Home Grown Strawberry Rhubarb

Peeled Rhubarb

Chopped Rhubarb

4 Cups Chopped Rhubarb

Rhubarb and Sugar to sit overnight.

Morning After

Cleaned whole strawberries

Stawberries added to boiling Rhubarb

Strawberry Rhubarb Preserves


4 Cups cleaned chopped Rhubarb
4 Cups Whole cleaned Strawberries
6 1/2 Cups Sugar
Juice of 3 limes or lemon

  • Sprinkle pieces of rhubarb with sugar, let set 12 hours.
  • Place sugar and rhubarb in heavy bottom pot over medium heat.
  • Bring rhubarb mixture to a boil.
  • Once at a hard boil add Strawberries. 
  •  Stir constantly  
  • Boil hard for 15 minutes or until it starts to thicken.
  • Remove from heat
  • Ladle hot preserves into hot jars leaving 1/2" head space.
  •  Remove trapped air bubbles.
  • Wipe jar then adjust two piece caps.
  • Process jars in boiling water canner for 20 minutes

Wednesday, May 16, 2012

Hot Milk Pineapple Rhubarb Upside Down Cake


·         4 eggs
·         2 cups sugar
·         2 cups all-purpose flour
·         2 teaspoons baking powder
·         Pinch of salt
·         1 vanilla extract or other flavoring
·         1 cup milk
·         1/4 pound (1 stick) butter
·         1 cup pineapple
·         1 cup rhubarb mixture
·         ½ cup coconut
·         ½ cup nuts
·         * Optional 4 oat meal raisin cookies smashed

1.      Preheat oven to 350 degrees. Grease and flour 9-inch cake pan.
2.      Beat eggs well -- until light (5-10 minutes).
3.      Gradually add sugar and beat until light and fluffy.
4.      In separate bowl, combine flour, baking powder and salt.
5.      Add to creamed mixture and fold together.
6.      Heat milk and butter in a saucepan until hot.
7.      Add hot milk mixture and vanilla to cake batter and stir until combined.
8.      In a sauce pot over medium heat add rhubarb, nuts, and coconut.
9.      Slowly heat until just barely soft.
10.  In greased cake pan line the bottom with sprinkle of brown sugar.
11.  On top of the brown sugar place pineapple pieces in any pattern of your choice.
12.  Cover pineapple piece in a light even layer of rhubarb mash.
13.  * If using cookie crumbles add very thin even layer of cookie crumbs.
14.  Then pour cake mix over other layers.
15.  Bake 25 to 30 minutes, or just until a toothpick inserted in the center comes out clean.  
16.  Cool on a wire rack for 20 minutes then flip over on serving dish.
Serve cold or warm!

Rhubarb Apple Pie





  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 7 cups thinly sliced pared apples
  • 2 cups diced rhubarb
  • 1/2 cup crushed nuts of your choice
  • 1 double-crust pie shell 
*Fancy Pie Paint
  • egg white
  • egg yolk
  • food color
  • paint brush


  1. In a small bowl, combine sugar, flour and spices; set aside.
  2. In a large bowl, toss apples with rhubarb.
  3. Add sugar mixture; toss well to coat.
  4. Line a 9-in. pie pan with half the pastry.
  5. Place apple filling into crust; dot with butter.
  6. Roll out remaining crust to fit top of pie.
  7. * Cut if desired into strips and weave them on top of pie.
  8. * Combine egg white with desired color, and then the same for the egg yolk.
  9. * Paint
  10.  Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.

Frosted Rhubarb Cookies

· 1 cup shortening
· 1 1/2 cups packed brown sugar
· 2 eggs
· 3 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 1/2 cups diced fresh rhubarb
· 3/4 cup flaked coconut
· 1/2 cup raisins
· 1/2 cup walnuts  

· 1 (3 ounce) package cream cheese, softened
· 1 tablespoon butter, softened
· 3 teaspoons vanilla extract
· 1 1/2 cups confectioners' sugar

1.      In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
2.      In a sauce pot over medium heat add rhubarb, raisins, walnuts, and coconut.
3.      Slowly heat until just barely soft.
4.      Remove from heat allow to cool for 15 minutes.
5.      Stir in rhubarb mix and creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
6.      In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Wednesday, February 1, 2012

Kiwifruit & Cherry Jam


4 1/2 cups peeled, crushed kiwifruit-about 4 pounds
1 box (1 3/4 ounce) powdered pectin
7 cups sugar
Juice of 1 lemon
Zest of one lemon
I Jar sweet and sour cherries and juice

  • Peel and mash the kiwifruit, cherries and juice, zest, and juice.
  • Heat Fruit in large heavy bottomed pot for 3 minutes.
  • Add pectin and mix well.
  • Place on high heat and stir until mixture comes to a hard boil
  • Add sugar all at once
  • Boil hard let cook until it starts to set, stirring often. 
  • Remove form heat and quickly skim off foam. 
  • Immediately fill hot pint jars with mixture leaving 1/2" head space.
  • Remove trapped air bubbles.
  • Wipe jar then adjust two piece caps.
  • Process jars in boiling water canner for 10 minutes.