Bounty from the Farmers Market


Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print

Easy Strawberry Jam

 I for one can’t resist fresh ripe strawberries.  Strawberry jam is in order. Simple and luscious.

  • 3 pints’ fresh strawberries
  • 3 cups granulated sugar
  • 2 T orange-flavored liqueur
  • 1/2 tart apple, peeled cored and cut into a small dice
  • 1/2 cup fresh blueberries

Rinse strawberries under cold water.  Drain and hull.  Leave small berries whole, cut larger ones in quarters or halves.  Place in a heavy Dutch oven and toss with the sugar and liqueur.

Bring to a boil over medium heat, stirring often.  Add apple and blueberries and continue to keep at a rolling boil until temperature reaches 220 degrees.  This will take 25 to 35 minutes.  Be sure to stir from time to time and skim and discard any foam that rises to top. Let cool and then store in glass containers.  Refrigerate.  Should keep for at least 2 weeks, but you and your friends will consume it before then.


Quick Apricot Preserves

Have you seen the beautiful velvety apricots!  Make a batch of apricot preserves.  No, we’re not going to fool around with canning equipment.  It’s not going to last long enough to require that.  And there’s no need to peel the apricots.  Here’s all you do:

  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • pinch of salt
  • 1/4 cup dried apricots chopped in a medium dice
  • 2 lbs. fresh apricots
  • 2 T fresh lemon juice
  • 2 T Calvados

Place 1 1/2 cups granulated sugar, 1/4 cup water and a pinch of salt in a Dutch oven and stir over heat until clear. Add dried apricots.  They will add a tartness that will complement the fresh fruit.   Break open 2 lbs. apricots with your fingers and pop out the pits.  Chop coarsely and add to sugar syrup.  Cook at a rolling boil, stirring often until syrupy and thickened.  This will take about a half hour.  Take off heat and stir in 2 T fresh lemon juice and 2 T Calvados.  When cool, ladle into 2 pint-size glass jars with screw-on tops.  Refrigerate.  Will keep for 2-3 weeks.

Photos by Phyllis Kirigin


Phyllis KiriginThese recipes are by Phyllis Kirigin  Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger.  She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at [email protected]





Leave a Replay

  • No comments yet.
  • Add a comment

    Sign up for our Newsletter