Low on cash but rich in produce: Tomatoes, basil and even some blueberries H. bought before he left.
Grabbed one of my favorite old cookbooks, Sweets for Saints & Sinners, by Janice Feuer, charming illustrations by Veronica di Rosa. I acquired it as a young editorial assistant at Woman's Day Magazine; it's falling apart, but I taped the spine. As a newlywed, I often made the Dutch Apple Pie; I didn't know how to do my own pie dough yet, and I could use a frozen bottom crust and make the delicious streusel topping with grated zest of 1 orange, toasted walnuts, etc.
Here is Ms. Feuer's quick jam recipe, slightly adapted in my kitchen:
BLUEBERRY JAM
Fresh blueberries
Granulated white sugar
1 lemon
Wash and stem the berries. Place in a sturdy 1-quart pot. Finely grate peel from about 1/4 lemon and add to pot. Cook over low heat, stirring, until berries begin to give forth their juice. Add 1/2 cup sugar for each cup of fruit.* Bring to a boil and cook over high heat until cooked down and thickened, about 30 minutes. Spoon into clean jar and seal.
*I didn't want to use that much sugar. I used 4 T sugar [1/4 cup] for 1.25 dry pints of blueberries. It didn't make a huge amount of jam, just so you know. Maybe 1 cup? The recipe calls for a jelly thermometer but I don't have one, and Ms. Feuer says of the processs, "This should take about 30 minutes," so I followed that, stirring occasionally.
It was delicious atop a warm slice of buttered wheat toast. I plan to make for my family.
I also found Ms. Feuer's website and wrote her a note. I aim to order some of her other old books on Amazon, when I have the dough.
Good night.
TCOY
Grabbed one of my favorite old cookbooks, Sweets for Saints & Sinners, by Janice Feuer, charming illustrations by Veronica di Rosa. I acquired it as a young editorial assistant at Woman's Day Magazine; it's falling apart, but I taped the spine. As a newlywed, I often made the Dutch Apple Pie; I didn't know how to do my own pie dough yet, and I could use a frozen bottom crust and make the delicious streusel topping with grated zest of 1 orange, toasted walnuts, etc.
Here is Ms. Feuer's quick jam recipe, slightly adapted in my kitchen:
BLUEBERRY JAM
Fresh blueberries
Granulated white sugar
1 lemon
Wash and stem the berries. Place in a sturdy 1-quart pot. Finely grate peel from about 1/4 lemon and add to pot. Cook over low heat, stirring, until berries begin to give forth their juice. Add 1/2 cup sugar for each cup of fruit.* Bring to a boil and cook over high heat until cooked down and thickened, about 30 minutes. Spoon into clean jar and seal.
*I didn't want to use that much sugar. I used 4 T sugar [1/4 cup] for 1.25 dry pints of blueberries. It didn't make a huge amount of jam, just so you know. Maybe 1 cup? The recipe calls for a jelly thermometer but I don't have one, and Ms. Feuer says of the processs, "This should take about 30 minutes," so I followed that, stirring occasionally.
It was delicious atop a warm slice of buttered wheat toast. I plan to make for my family.
I also found Ms. Feuer's website and wrote her a note. I aim to order some of her other old books on Amazon, when I have the dough.
Good night.
TCOY
- Rested.
- Walked to Kings supermarket and back with Sug, about 20 min each way.
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