Archive for the ‘Jams and jellies’ Category


If you’ve never tried pepper jelly on a cracker with cream cheese you’re missing a yummy snack. I looked at several recipes and combined them into my own. I meant to make “HOT” pepper jelly but got “MILD” instead. It’s still very good. I’ll make “HOT” another time. Here is a basic recipe for Pepper Jelly. I added jalapeno’s and did not add any food coloring….

Ingredients for Pepper Jelly

Ready to Cap

Canned Mild Pepper Jelly

Dressed to Impress


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Strawberry Preserves

Lots of catching up to do for my blog…. I’m in LA visiting my kids and have time to post my latest cooking projects.

Strawberry’s are coming into season in Lake Placid so what would be better than some strawberry preserves made from berry’s grown right down the road from where I live. You can’t get much fresher than that. There are three ingredients in Strawberry Preserves… strawberries, sugar and lemon juice.


A vintage recipe for strawberry preserves with no added pectin.


  • 1 1/2 quarts red, ripe strawberries
  • 5 cups sugar
  • 1/3 cup lemon juice


Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours.Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes. 

I canned mine but it can be refrigerated if you use it right away. This is so yummy on a toasted english muffin!

Fresh Strawberries

Prepped Strawberries

Simmering Strawberries

Canning supplies

Looking Yummy

Final Product

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