But this morning I clicked a link to a recipe for jam popsicles and was taken to a blog where I saw another link for an interesting book all about canning. I'm always up for creative and tasty canning recipes.
I clicked the link to the book's site and realized said book {We Sure Can!} was written by Sarah B. Hood, one of my You Grow Girl friends who was also a witness for our Toronto nuptials. {FYI: Sarah is an excellent tour guide!}
When friends do awesome things and other friends don't know it, well, that's a bad rock to be under. Watch out, I'm climbing out.
Out of utter excitement and love for Sarah, I ordered 2 copies of the book: one for my stash and one to give away! In about 2 weeks I'll have the books in my grubby little paws, which means you have 2 weeks to come up with an entry to win: blog your favorite preserves recipe and post a link in the comments here. If you don't blog, email it to me (link in sidebar). Include a picture of your homemade concoction and you'll be entered 3 times! The winner will be chosen at random, and the winning recipe will be tested and tasted and reposted here.
Contest closes July 20, 2011, 11:59 PM, and limited to North American readers {to keep postage down}.
Hop to it, my little canning kitties!
6 comments:
I don't have a "blog blog" but here's the recipe & photos for the Garlic Scape Pesto that I made last night, it's my new favourite.
http://www.flickr.com/photos/megz/5906729921/
http://www.flickr.com/photos/megz/5907283286/
I preserve my pesto by freezing it, so it's not a "canned" recipe, but it's oh so good!
One of my favorites! http://borninthewrongcentury.com/2011/05/30/recipe-rhubarb-orange-butter/
Also, NO blog, I know, right...who DOESN'T have a blog these days...but I gave this away as a holiday gift with whole leaf tea & a tea pot...Honey Lemon Marmalade
Makes 6 pints
8 cups chopped lemons (14 lemons)
2 cups honey (I used buckwheat honey, but you can use whatever you’ve got)
4 cups cane sugar
1 1/2 cups water
2 packets liquid pectin (6 ounces)
Sterilize your jars (I used a combination of pint and half pint jars).
Combine lemons, honey, sugar and water together in non-reactive pot. Bring to a boil, reduce temperature and let simmer for 30 minutes.
Add pectin to the fruit and let it gently boil for 5 minutes.
Remove from heat and fill jars. Apply lids and rings and process in a water bath for ten minutes. Let the marmalade sit overnight, to give the pectin time to fully activate.
Giving the credit to Food in Jars for the recipe, and idea!
WENT OVER HUGE! Had to make a second batch so I could have some for myself.
I sort of have to share this one, because it was one of those serendipitous moments that creates the perfect preserve.
Strawberry lavender preserve recipe here:
http://jamsandchutney.wordpress.com/2011/06/26/mmmmm-strawberries-part-3/
This by far has been my favorite. Here's a link to my blog and I hope it counts that there are many pics there! It's Gooseberry Conserve!
http://butterfliesandbumblebees.org/?p=5827
What an awesome book! I actually just posted a blog about raspberry/blackberry jam, it turned out to be delicious!! I will definitely add more pectin next time as it was a little bit runny. But all ya gotta do is a spoon instead of a knife! Here's the post including photos:
http://aveena.wordpress.com/2011/05/16/raspberryblackberry-jam-jam-tastic/
Thanks again for this opportunity to win a great book!
Post a Comment