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).

 River2-5-9-13

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!

StrawberryBanana1 Three years ago, we made our first batch of this jam, using the Bernandin Canning book recipe.

We sold ever single jar at the farm market in less than 2 hours!

You need Strawberries and a Banana.

Strawberrybanana2

You Slice and Dice them,

StrawberryBanana3Then you process them and add sugar, lemon juice

and after they have cooked a while – some pectin.

StrawberryBanana4

And then you boil the the mixture,

StrawberryBanana5After the Strawberries, Sugar, Banana and Pectin reach a full rolling boil

(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).

And Boil againAnd bring it to a boil again.

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.

StrawberryBanana7Ladle the jam into the jars – leaving a 1/4″  head-space.

StrawberryBanana8Then, return the filled jars to the canner, return to a boil for 10 minutes!

Remove from the canner and let them cool on a towel. Check the lids are curved down (sealed).

Yep! LLook at that NATURAL colorThis is what the Strawberry Banana Jam looks like.

StrawberryBanana10And a close up!

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!

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About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on May 9, 2013, in Sweet, Unique and tagged , , . Bookmark the permalink. 4 Comments.

  1. Oh my goodness that sounds incredibly delicious!!! EVERYTHING you make sounds that way……I need to get going and place an order (or two or three or four)! Your suggestions for enjoying them are making my mouth water too. Happy Yard Sale and Happy Yummy Beary Good Stuff business……..

    Pam

  2. That sounds and looks so good.

  3. I can’t wait to hear your report of the big day! Do you have to worry about flooding or is your house up high enough that it isn’t a concern? I hope the later.

    • We live on the high side of the river (thank heavens). If the river floods, it would go all the way to Copper Mountain before it came over our bank. Only once in 20 years has it ever gone very far over the opposite bank and then, only 1 house had to sandbag.
      Barb

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