Hot! Hot! Hot!
Wow! We have had some heat here in Boundary Country this last week! If you did not know, you would think this is JULY! 30+ all week.
The river is flooding (this usually does not happen until the end of June).
See that long!log in the river? It is about 40′
We have had a busy week, batches of Blueberry Garlic Jelly, Cab Shiraz (wine) Jelly, Strawberry Jalapeno and Strawberry Banana Jam has been made!
And we are expecting to get some Beer Jelly and more Blueberry Garlic Jelly and Maybe some more Tequila Jalapeno and perhaps some Merlot (wine) Jelly made tomorrow! Yes, For those that knows, tomorrow was supposed to be our first regular farm market day in Grand Forks, BC, but there is something special happening in Midway on the weekend, so we shall take advantage and cook more tomorrow!
What could be happening in our teeny, tiny village, you ask? Every May, the Saturday before Mother’s Day, we have a village wide garage sale! And we get lots and lots of visitors! A few years ago, they started to have a pancake breakfast to raise money for our library and it has raised a lot of money. This year will be special though. Our local grocery and hardware stores are owned by the McMynn Family and they are having a GRAND REOPENING of both stores!
The Festivities will be bigger and better than ever! The breakfast will be in the grocery store parking lot and we will be having a village market! That’s right! All the local farm Market vendors will be displaying their wares! And we will be participating. We will be donating a percentage of our sales to the library as will the other vendors!
Now, what is new, coming out of our kitchen? STRAWBERRY BANANA JAM!! This yummy jam is delicious on toast but tastes great on cheese and crackers, on pancakes, in a milk shake, and over ice cream! You really want a lo-cal yogurt? But Low-fat regular yogurt and add a scant tbsp. of jam and you will end up with a wonderful concoction that is better tasting (and more filling) than the commercially produced stuff.
Moving on, today was Strawberry Banana Jam Day!
We sold ever single jar at the farm market in less than 2 hours!
You need Strawberries and a Banana.
You Slice and Dice them,
and after they have cooked a while – some pectin.
And then you boil the the mixture,
(I love to say that -full rolling boil- try it out loud)
the pectin (in this case, it is a soft set jam, so you can use it as an ice cream topping).
You can add butter to reduce the foam, but I must tell you, skim the foam.
The Foam is a terrific accent to any sliced strawberries you have left over.
Remove from the canner and let them cool on a towel. Check the lids are curved down (sealed).
This is one of our favorite jams! On toast, with peanut butter, stirred into yogurt, part of a smoothie, we never have any of this left over!