Cooking with Prairie Fruits

So now we'd like to share a bit about cooking with prairie fruits. For the jam recipe, feel free to use any sweet fruits you may have on hand. Strawberry, rhubarb, blueberries etc. all would taste delicious in a homemade jam.


Sour Cherry and Raspberry Jam

2.5 cups chopped sour cherries
2 cups raspberries
1 (1 3/4 oz) package powdered fruit pectin
5 cups sugar

- In a Dutch oven, combine cherries and raspberries; stir in pectin. 

- Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

- Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. space at the top. 

- Wipe rims. Center lids on jars; screw on bands until tight.

- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Here is the original recipe. https://www.tasteofhome.com/recipes/cherry-raspberry-jam/



Rhubarb syrup 

- Wash the stems and cut off the ends and bruises. You don't need to peel the tough outer fibers off.
- Chop up your rhubarb pieces. The size doesn't matter for cook-down purposes, as long as they're mostly uniform.


- Add enough water so that the bottom of your pot is covered. (If you're trying this with frozen pieces, watch it cook down first before seeing if you should add any more water.)
- Cover and simmer on medium-low, stirring occasionally. Add more water if the bubbles spit too much at you.
- The individual rhubarb piece size doesn't matter because when it's cooking down each piece "melts" into brown mushiness. When you can't tell the pieces apart and you have a simmering slurry, it's done.
- Let it cool enough so it stops spitting and doesn't burn you. Strain it through an easily scrubbable steamer or colander. (The rhubarb strings will plug up a fine mesh strainer.) You can also pour it into strainer bags or cheesecloth.

Let it strain itself for a few hours. Once its cool to the touch you can press on it with your hands (or squeeze the cheesecloth) to help it release more liquid.


For those that don't have such a big sweet tooth and enjoy less-than-sweet treats, this syrup will suit you perfectly! Here is a link with the original recipe.

http://www.fruitsharesteinbach.ca/2017/05/rhubarb-syrup.html


Fruit Pizza

Fruit pizza is incredibly delicious and perfect for summer. Use your favourite sugar cookie dough recipe as the base, make some cream cheese frosting for on top, and then creativily (or sloppily) pile on any fruits you may want to use on top! Strawberries, raspberries, saskatoons... Your options are endless.
Here is a recipe you may use if you don't have your own preferred cookie dough and frosting recipes. https://sallysbakingaddiction.com/2014/05/23/fruit-pizza/

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