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Tag: Self Reliance

  • Cherry Jelly

    Cherry Jelly

    In honor of Utah’s Pioneer Day, I wanted to share this extremely SIMPLE recipe for Cherry Jelly with you today. If you’ve never heard of Pioneer Day, it’s a good bet you don’t live in Utah and you’re not a Mormon. I happen to be both but have only ever celebrated since moving back to Utah. We have parades, races, and fireworks. It’s like a second 4th of July here. This post contains affiliate links that will compensate me when you click through and make a purchase. 
    Home Canned Cherry Jelly. Spread it on toast, or pour it over your Sunday Roast. However you serve it, you'll love having this stocked in your pantry.
     
    Why? Because we’re celebrating our ancestry. A large part of Mormon history and the history of Utah are the pioneers who crossed the plains in covered wagons and handcarts. It was a hard and arduous journey, but one they did in pursuit of religious freedom.
     
    #canning #selfreliance

    What does Pioneer Day have to do with Cherry Jelly you ask? Well, the majority of my ancestors came across the plains, some losing their lives before they ever got to Utah, while many made the full trek. They were hard workers and self-reliant. In honor of them, this past month I’ve spent a lot of time at my mom’s picking, pitting, juicing and canning tart cherries. It’s hard work! But so very rewarding in the end. 

    I may not face the same trials as my ancestors crossing the plains, but I can learn from their hard work and resilience how to be a better person, and provide nutritious food for my family.

    #canning #selfreliance

    Cherry Jelly

     

    Cherry Jelly
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    Ingredients
    1. 4 cups Cherry Juice
    2. 3 cups Sugar
    Instructions
    1. Bring the cherry juice to a rolling boil.
    2. Add Sugar. Bring back to a rolling boil, and time 5 minutes.
    3. Turn down to medium/low heat and simmer.
    4. To test if jelly is done, dip a metal spoon into the jelly, and let it slide off. When the jelly drips off the spoon in one drip, it’s ready to can.
    5. This can take 25-30 minutes, but don’t let it burn!
    6. Ladle the jelly into sanitized pint sized canning jars.
    7. Spoon off the foam, wipe down the rims, and can.
    To can
    1. Boil a small pan of water, and dip the canning lids and rings in for a few seconds.
    2. Use tongs and place on jars filled with jelly.
    3. Tighten rings and let sit.
    4. Leave on your counter until you hear popping noises. This is the jars sealing themselves.
    5. No need to water bath your jelly!!
    Home Maid Simple https://www.homemaidsimple.com/
     


  • Strawberry Jam and Strawberry Curd

    Strawberry Jam and Strawberry Curd

    Strawberry Curd or Strawberry Jam. Why choose?! Make both and enjoy strawberries all year long
     
    When someone posts on facebook that Walmart has Strawberries for 88cents I don’t waste any time in heading out and grabbing some. Our store is notorious for running out of things fast, especially when it’s on such a great sale. 

    Once I had the kids out the door to school, I headed over to grab some Strawberries, more canning lids, and sugar – because we were out of sugar. I knew before I even picked up my families favorite fruit what we’d be using them for. 2 lbs for jam, 2 lbs for curd and 2lbs for the kids to snack on.  
     
    Whenever I start canning things I feel like I channel my mom. I can’t remember not having some sort of canned goods in our pantry, and the last couple of years we spent a lot of time doing our canning together. It’s one of the many skills I’m glad my mom taught me how to do. 
     
    Strawberry Jam
    Strawberry Jam
    You’ll never buy store bought again, when you make this Strawberry Jam
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    Ingredients
    1. 2lbs Strawberries, hulled and halved
    2. 2tsp lemon zest
    3. 3 TBS Lemon Juice
    4. 4 cups Sugar
    5. 6 jelly jars, lids and rings – cleaned and sterilized
    Instructions
    1. Combine the Sugar, zest and Juice in a medium sauce pan.
    2. Cook over low heat for about 10 minutes, or until the sugar is dissolved.
    3. Add strawberries, and continue to cook over low for about 20 minutes or until they start to release juice.
    4. Stir.
    5. Boil slowly until you get a gel state. Fill 6 jelly jars (or 1/2 pint).
    6. To seal the jars –
    7. After filling your sterilized jars, wipe down the rims.
    8. Dip the lids in boiling water, and then place on jar.
    9. Twist ring to finger tight.
    10. Process in a water bath for 10 minutes.
    11. Set on a towel on your counter, and listen for the lids to pop. S
    12. tore in pantry for up to 2 years (but you’ll use it up sooner!)
    Notes
    1. You can tell it’s thick enough by putting a plate in the freezer for a couple minutes, and then putting some jam on it. If it gels up, you’re good! If it’s still runny, keep boiling.
    Home Maid Simple https://www.homemaidsimple.com/
     
    Strawberry Curd
     
    Strawberry Curd
    Layer in cake, top over vanilla ice cream, or eat Strawberry Curd by the spoonful.
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    Ingredients
    1. Strawberry Curd
    2. 2lbs Strawberries, hulled and halved
    3. 1 cup sugar
    4. 1 stick unsalted butter
    5. 4 large eggs, beaten
    6. 4 jelly jars, lids and rings – cleaned and sterilized
    Instructions
    1. Place strawberries and 4 TBS water in a medium saucepan over medium heat.
    2. Bring to a boil, then simmer for 5 minutes, until strawberries are soft.
    3. Place a mesh sieve over the top half of a double boiler.
    4. Using a slotted spoon, move the strawberries to the sieve.
    5. Push the pulp through the sieve the best you can.
    6. Once it’s through, add the remaining pulp to the pan as well.
    7. Place over bottom boiler filled with water.
    8. Simmer over medium heat.
    9. Add sugar, eggs and butter. Stir constantly until the butter melts, about 10 minutes.
    10. Turn the heat up, and continue stirring for another 10 minutes.
    11. Turn off the heat, stir once more, then pour into your jars.
    12. To seal – follow the same steps for jam. Process for 10 minutes in a water bath.
    13. Store in the fridge for up to 2 months.
    Notes
    1. If you don’t have a double boiler, you can improvise with 2 pans stacked on top of each other.
    Home Maid Simple https://www.homemaidsimple.com/