All things house that make a home can be a less than glamorous gig at times- like when it’s cleaning out the refrigerator day. On the upside, I did find the pint of strawberries I bought over the weekend and have overlooked thirty times between then and now.
A rediscovered pint of strawberries connected the culinary dots straight to let’s make something very berry recipe development. An easy Strawberry Orange Jam recipe it is. In case you didn’t know, strawberries are my jam.
Strawberry Orange Jam
1 16 ounce container fresh strawberries
1 small carton frozen strawberries
juice of one large Meyer lemon
2 cups water
1 Tablespoon orange zest
½ teaspoon allspice
3 Tablespoons orange juice
2 ½ cups sugar
2 Tablespoons honey
1 3 ounce box orange jello
First, zest both oranges and then cut into wedges. Remove peel and white membrane from fruit and discard. Place peeled oranges wedges and allspice in saucepan and cover with water. Bring to a rapid boil. Reduce heat to medium-high and cook oranges for approximately 10-15 minutes or until softened. Drain off water. Meanwhile, slice fresh strawberries in quarters and place strawberries in food processor, pulsing until crushed. Add crushed strawberries to the cooked oranges in saucepan.
Add sugar, lemon juice, orange juice, honey, orange zest and frozen strawberries and mix well. Bring mixture to a boil, reduce heat to medium-high and stir in jello. Boil uncovered for 25-30 minutes, stirring often. Remove pan from heat and allow mixture to cool to room temperature. Skim off excess foam before carefully spooning mixture into jars. Place lids on sealing tight for optimum storage freshness. The mixture will continue to thicken once refrigerated. Store in the refrigerator for up to two weeks. Enjoy!
Southern Living, the holy grail of southern recipes goodness, has done it again. This Strawberry-Lemonade Layer Cake screams spring, summer and strawberry goodness. My maternal grandmother could rock a strawberry cake like no tomorrow. I would love to be able to turn back the hands of time and be standing next to her in her kitchen right now whipping up this cake.
It’s one of those lazy afternoons spring is so well known to host. I went with it and kicked off my shoes, turned up the music and proceeded to jam. I popped over to our next door neighbor’s with a spring share of strawberry orange jam. She’s my Meyer lemon connection and official taste tester, and she gave my latest creation an enthusiastic thumbs up. I returned home to this sight.
That about sums up this spring afternoon. Hope you enjoy yours!
The calendar officially reads September. I don’t really need to consult a calendar to know a change is in the air. A glance out our kitchen window in the late afternoon gives it away. As the dog days grow shorter and first signs of changing colors make their presence known, thoughts of fall naturally come to mind.
If you’re a fall baking enthusiast like me, now’s the time to take inventory and stock up on the essential seasonings of the season. To know me is to know my number one fall baking requirement- must love cinnamon. This leads me to my second fall baking requirement- September is time to bake something, anything, that includes this most delicious fall baking ingredient. Let me introduce you to the recipe for Must Love Cinnamon Oatmeal Cake.
Preheat oven to 350 degrees. Grease or spray with cooking spray a 9 X 13 baking pan.
Combine quick-oats and boiling water together in a small mixing bowl and let stand 20 minutes. In a separate mixing bowl combine the flour, cinnamon, nutmeg, baking soda and sea salt. Using a whisk, blend the dry ingredients together to eliminate lumps.
In a large mixing bowl add together the granulated sugar, 1 cup brown sugar and the shortening. Mix ingredients together on medium speed until combined. Add in eggs, one at the time. Beat in the oatmeal.
Gradually add flour mixture to the wet mixture, beating until well combined. Pour batter into prepared baking pan.
Bake at 350 for 35 to 40 minutes, or until knife inserted in center of cake comes out clean.
For the topping:
In a medium saucepan over medium high heat, combine 1 stick butter, coconut, 3/4 cup brown sugar, vanilla and milk together. Stirring constantly, cook mixture until it boils. Stir in chopped pecans.
Pour topping over the cake and spread evenly over top of cake. Allow cake to cool before serving.