Raspberry/rhubarb jam

Raspberry Rhubarb Jam
Cuisine: American
Author: Mark Bothwell
This time of year my garden invariably produces an excess of red raspberries and rhubarb. Raspberry rhubarb jam is the obvious solution to the problem. This recipe is a slightly modified version of the recipe provided by MCP.
Ingredients
  • 9 cups fresh raspberries
  • 3 cups minced rhubarb
  • 8 cups sugar
  • 1 package pectin (Sure-jell or MCP)
  • 1 tsp butter
Instructions
  1. Mash the berries thoroughly.
  2. Force one half of the berries through a sieve to remove seeds.
  3. Combine minced rhubarb, sieved raspberry pulp and mashed raspberries in a 6-8 quart pot.
  4. Mix fruit with pectin
  5. Add butter
  6. Bring to a boil, with frequent stirring and when boiling, add sugar.
  7. Bring to a boil again, with frequent stirring.
  8. After 4 minutes at a full rolling boil, ladle into jars, cool and refrigerate.
  9. If you wish to keep the jars for long periods without refrigeration, use canning jars and process in a boiling water bath as described here – http://www.canning-food-recipes.com/canningfruits.htm.

jam

Leg of Lamb

A rare December sunny day let me do some work cleaning up the veg garden.  Fortunately, X-mas dinner featured a roast leg of lamb.  I had a free 1 1/2 hour while it was in the oven. My garden’s Brussel sprouts survived our recent -15 F freeze, so they were tossed with olive oil and baked as well, along with russet Burbank potatoes and delicate squash, all from the garden.

Leg of Lamb
Author: Mark Bothwell
Prep time: 15 mins
Cook time: 1 hour 40 mins
Total time: 1 hour 55 mins
Ingredients
  • 1 leg of lamb, bone in (6 lbs)
  • Juice of one lemon
  • 6 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon salt
  • 2 teaspoons coarsely ground black pepper
  • For sauce –
  • 1 cup chopped fresh rosemary and parsley
  • One medium onion, diced
  • 2 cups chicken stock
  • 1 cup red wine
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Sprinkle the lamb with the lemon juice.
  3. Combine minced garlic, chopped rosemary, salt and pepper.
  4. Pat the mixture evenly all over the surface of the meat.
  5. Season the meat with the salt and pepper and place in a roasting pan.
  6. Roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 1/2 hours longer for medium-rare.
  7. Meat thermometer inserted into the center of the roast should register 146 degrees. Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
  8. Meanwhile, prepare sauce.
  9. Position the roasting pan over stove burners.
  10. Add mixed herbs and onions to pan, and stir to combine with pan drippings.
  11. Add chicken stock and wine to deglaze the pan.
  12. Reduce over high heat until to thicken. Strain before serving.
  13. Slice lamb and serve with sauce drizzled over the top.

roast

Global warming II

Over 20 years, my total yield of Brown Turkey figs never exceeded 6 figs in any year.  This year, I have far more figs than I can pick or eat.  The excess inspired me to make a figgy pudding, but with the dry figs and water of the recipe replaced by 20 fresh figs.  Outstanding!

 

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