This is a great fresh jam to eat fresh. It also freezes well, so is a good freezer jam. Since the berries are not cooked and there's not enough sugar to help preserve it, its fridge life is fairly short. If you're keeping it in the fridge, try to use it within about a week. If left too long, it will get moldy (you'll know if it does!) But it's SO GOOD fresh! My eight-year-old made a batch two nights ago; we ran out yesterday. I made another batch this morning, and between spreading it on our pancakes at breakfast, and using it on warm bread this afternoon, it's gone again!
Pectin-free Strawberry Freezer Jam
1 pound strawberries, washed and hulled (green parts pulled off)
2 Tbsp. honey (or to taste; use any sweetener you prefer)
2 Tbsp. chia seeds, OR 1 Tbsp. ground flax seeds
Mash the berries with a fork, or chop in a blender until they're the consistency you want. Stir in the honey (or other sweetener) and the chia.
After this sits for about half an hour, the chia (or flax) will gel as they absorb the extra liquid. Keep refrigerated or frozen.
Makes about 2 1/4 cups.
Come to think of it, a drop or two of orange essential oil would be really, really goo
We have a favorite salad... at a local place called Zupas. I found a recipe online that a lady had tweaked a little, and I've tweaked it a little more! The original salad uses strawberries where I used blackberries, but I used what I had: blueberries and blackberries were $.99/cup at NPS
Sometimes DollarTree has frozen mango chunks, 12 ounces for a dollar. The trick is to visit the store within a week of when they get their monthly frozen shipment.Mango Berry SaladSalad
8-10 cups greens (I used green leaf lettuce)
1-2 cups chopped fresh strawberries (or other slightly sour berry)
1 cup fresh blueberries
1 fresh mango, cubed, or 1 cup frozen mango, diced and mostly thawed
1/3 cup cinnamon honey nuts
Combine in a large bowl in the order given.Creamy Mango Dressing:
1/2 c.Greek yogurt* (plain or something mild like vanilla)
2 Tbsp. lemon juice or balsamic vinegar
1 fresh mango, pitted and peeled, or 1 cup frozen mango, mostly thawed
1/4 tsp. salt
Combine in a blender until smooth. If too tart, sweeten with a little honey. Makes about 1-1/4 cups. Drizzle about 1/2 cup over salad; toss to coat. Serve salad with additional dressing on the side, or save the rest for another day .
*for a dairy-free option, use coconut cream (NOT cream of coconut, which is sweetened)
These are delicious in a green salad with sour berries or salty cheese, or just by themselves.
My grandmother has six beautiful pecan trees, ones she and my grandpa planted when my dad was a little boy. When they visited recently, they brought a bagful of their shelled, fresh pecans for each of their adult grandchildren. A treasure. Pecans are my favorite nut; it might be because of the memories of the Christmastime harvest: my dad and uncles high in the pecan trees, shaking the branches while we grandchildren stuffed the fallen nuts into bags. We'd sit around Grandma's big dining room table with some of those nuts and a nut cracker, talking, laughing, and eating those moist, mild nuts. The bulk of the nuts, though, got hauled over to the local nut company, where they machine-shelled them for a fee. A while later Grandma would pick up a now-shrunken bag of the best nuts in the world!
I used pecans in this, but any nut may be used.Cinnamon Honey Pecans
1 tsp. honey
1 Tbsp. water
dash of salt
1/4 tsp. cinnamon
1/3 c. pecans (a good handful)
Put the honey, water, salt and cinnamon in a small nonstick frying pan. Turn heat on to medium-high. Stir until reasonably mixed. Add pecans and stir until the nuts are coated. Heat, stirring often, until nuts first become dry, then begin to smell a little toasty.
This takes somewhere around 5 minutes but can be more or less, depending on how hot your burner gets and how cold the nuts were. (I keep mine in the freezer, so mine always take on the longer side to toast.) If in doubt, take a nut out, blow on it a bit, and eat it. If it has a little bit of crispness to it and tastes delicious, they're done! Remove from heat. Cool completely before adding to a green salad.
These are a perfect ingredient in Mango Berry Salad
I've been neighbors with a few Brazilians; they have been warm, kind people who have a strong affinity for desserts made with cooked sweetened condensed milk, or 'dulce de leche'. There's a plum-caramel filling for cakes, another cake filling made with crushed pineapple and the caramel, and that's just the tip of the iceberg.
One Christmas my Brazilian neighbor Celia brought over a plate of these creamy, sugar-coated dulce de leche balls. When I next saw her, I asked for the recipe and what they were called. She shrugged her shoulders, then said, "little bears, I guess". This is a simplified version of hers, which contained strained egg yolks and 'crema media' (half-and-half), but the results are just as delicious. Best of all, these are cooked and ready to shape within ten minutes of starting!
1 (14 oz) can sweetened condensed milk
unsweetened cocoa powder
about 1/2 cup sugar, for rolling
Pour the sweetened condensed milk in an ungreased, very large microwave-safe bowl. Cover the top with plastic wrap to help avoid boilovers: this boils much higher than you would expect!, Microwave it for 2 minutes. Stir. Microwave for 2 more minutes. Stir, scraping sides down. Repeat in 2-minute intervals for a total of either 6 or 8 minutes, stirring every two minutes. It should thicken and darken some. To see if it has cooked enough, drop a little in a cupful of icy water, then pull out after about five seconds. However hard it gets is how hard it will be when completely cool. It needs to be able to hold its shape. Put the sugar in a cereal bowl and set aside.
With buttered hands, pinch off a bit and roll in a ball, about 3/4" across.To get the brown side, drop into unsweetened cocoa powder, then pick it up and drop it into the sugar. After you have a few in there, roll or toss to coat, then set on another dish.
Makes 30-36 balls, about 3/4" each.