Sunday, July 31, 2011

Dinner - Chinese Noodles with Ginger and Vegetables

Alright, well now that I have gotten a couple of projects out from under my belt (including organizing all my recipe clippings!) expect to see some new stuff on here soon. I have also been canning like crazy, so there will be some new recipes for that coming up soon as well.

Today's recipe comes from that Newlywed Cookbook. You may remember me talking about this cookbook in the previous entry for Linguine with Clam Sauce. Around the same time, we decided to try this recipe for Chinese Noodles with Ginger and Vegetables. The resulting dish was pretty delicious and did an excellent job of crushing our Chinese take-out craving.

The recipe itself was quite simple, and is great for summer as it is made entirely on the stovetop. You could also probably toss in some cooked chicken, beef, or pork. This recipe can also be made vegetarian by substituting vegetable broth for the chicken broth called for.

It seems quite versatile with the vegetable options being nearly limitless. Feel free to try this with other vegetables typically found in Chinese take-out. It is a great basic dish that lends itself to using up whatever you have on hand!

Chinese Noodles with Ginger and Vegetables

Ingredients:

-1/2 pound Chinese egg noodles (note: these are often sold under the name "mein" and look like spaghetti or fettucine. We found ours in the ethnic aisle near the ramen and canned chop suey.)
-2 teaspoons dark sesame oil
-2 carrots, peeled and cut to small, thin pieces
-1 cup sugar snap peas, ends trimmed
-1 tablespoon minced fresh ginger (we freeze chunks of ginger so it is always on hand! Works great!)
-1 garlic clove, minced
-1 tablespoon soy sauce
-1 tablespoon cornstarch
-2 cups chicken broth (sub vegetable broth for vegetarian version)
-1/2 cup chopped green onions

In large pot, cook egg noodles according to package. Drain and move to a large bowl, covering with foil to maintain warmth.
Heat sesame oil in large nonstick skillet over medium heat. Add vegetables, ginger, garlic, and soy sauce. Saute 3-4 minutes or until vegetables are tender-crisp.
Mix cornstarch into chicken broth and add to skillet. Also add the green onions to the skillet at this time.
Simmer 1 minute or until sauce thickens (note: our sauce did not thicken a lot, but it still tasted good. It was more like a broth.)
Pour sauce over noodles and toss to combine.
Serves 2 (which is kind of a lie as we had enough left over for a few additional servings!).

Thursday, July 21, 2011

Our Trip to Florida!

As I have written about in a few recent articles, Matt and I recently returned from a trip to Florida. We had a great time (well until the ride home!), so I wanted to do a little write up about some of the things we enjoyed the most and give you a little rundown of what we did.

We left Milwaukee in a rental car on Sunday. We got a little bit of a late start, so we didn't end up on the road until around 4 or 5 pm. Our plan for the drive was Milwaukee-Chicago-Indianapolis-Nashville-Chattanooga-Atlanta-Orlando. We made the drive in pretty good time.

We stopped a couple times on the way down for food and attractions:

-For dinner, we stopped in the Chicago area at one of our recent favorite destinations: Chef Shangri-La in North Riverside, IL. Chef Shangri-La is a great place, it is a Cantonese restaurant in a polynesian/tiki atmosphere. They offer a full array of delicious meal options and tropical drinks.

Matt and I each got a dinner option, Matt chose the Moo Shu Beef (I think) which he said was sooo delicious, and I chose the Tahitian Mango Passion Chicken, a dish that had a nice fruit tinge from the mango. Matt also ordered a drink, however I skipped it (sad) because I was driving! If you're ever in the area, at least stop in here for a drink, you won't be disappointed!


-We reached Nashville just in time for breakfast! We were double excited that we ended up there at that point in time, since the Pancake Pantry is located there!! If you love pancakes at all (you know I love them), you need to stop at this place at some point.

We visited a few years ago, when I had these delicious chocolate pancakes topped with a chocolate ganache syrup. They were incredible and tasted like someone made me a birthday cake from pancakes. They were probably the best pancakes I ever had.

Our second visit did not disappoint. I got cinnamon-sugar pancakes and Matt got sweet potato pancakes (I think). These came with a delicious cinnamon cream syrup. The syrup was so good I really wish we had the recipe! It was not overly sweet but had a nice cinnamon flavor.


-Another stop was made in Chattanooga to check out the Moon Pie General Store. They had a lot of really cool things at this store, including any variety of Moon Pie you could wish for, and bottled sodas. They also have a full array of vintage themed items, and also any sort of Moon Pie memorabilia you seek.

It's not a bad place to stop, but keep these things in mind... the shop is really narrow with a display table down the center of it, which makes getting around the store really, really difficult. It was fairly crowded when we visited and after about 5 minutes, I needed to leave. We each ended up getting a pie, and they were really tasty! I got the double decker lemon, super delicious!


-In Atlanta, we decided to make a stop at the World of Coca Cola. Apparently they offer a soda tasting, so we decided to check it out. We were short on time, but really interested in re-sampling some of the sodas we had in Japan. Let me just say that we would gladly pay the $16 fee to get into the World of Coca Cola, but in order to get to the soda you have to watch a half hour film, go through 2 museums, and who knows what else. Which, if we had a lot of time at our dispense, would be totally fine!
So we decided to leave and continue on our journey. The parking guys were really nice, and since we decided not to go to the museum, they gave us a free pass out of the structure! Score!

-We stopped in at Lane Southern Orchards on our way to Orlando. They offer a wonderful shop full of fresh produce and souvenirs. They also have a nice little cafe where you can get a full array of foods. We stopped in at the cafe for the famous peach cobbler. They top the piping hot cobbler with your choice of ice cream for a mere dollar more. Matt had his cobbler topped with fresh butter pecan ice cream, and I had mine topped with peach ice cream. So good after a long drive!! We also picked up a large bag of fresh pecans, and some gifts for our parents.


We finally ended up Orlando, pulling in pretty late, around midnight or one on Monday. A word of warning if you decide to drive in Orlando, they have crazy mad tolls!!! We had no idea, and I think we sorta screwed up since we probably overpayed the tolls... but they give you a card and when you get off the tollway you pay a TON of tolls. It's worse than Chicago!! There is another freeway you can take, but it takes a lot more time. So I guess you have to think in terms of time vs. money.

Our first day in Florida, we stopped at (Matt's choice) Jimmy Buffet's Margaritaville. This place actually surprised me, in that the drinks were made well and that the food was actually really good. We started with the conch fritters, which were really good! Kinda like little hushpuppies dotted with hints of seafood. I also had a guava margarita (so good) and a pulled pork sandwich with guava BBQ sauce! Matt had the special, which was a sort of fish (I think Mahi Mahi).

After lunch, we took some time to explore the shops at Universal City Walk. A good thing to note if you're headed there, if you stop for lunch and keep your time within 2 hours, you can get your valet ticket validated prior to 2pm for free parking! All you pay is the valet tip. This was a nice surprise as we were prepared to pay $15 to park.

Matt needed to take care of some rental car stuff, so he headed out to do that. When he returned, he took me to a great record shop, Rock and Roll Heaven. If I had unlimited time and money, I would need to head here again. They have a huge stock of 45 records, full length vinyl, and also a great selection of CDs. I picked up a 45 I'd been looking for, and also a UK import of some girl groups. Score!

We also headed up to Daytona Beach to meet up with some friends who live in Florida (hi Vanessa!). We stopped at some of the shops and stuff there, and it was kind of crazy to see how past its hayday Daytona Beach is. They did have a nice, newer area with shopping and restaurants and also a large outdoor bandshell. We found a nice spot to have some appetizers and drinks there called Mai Tai. (Please pardon the bizarro website for that place!!) The food and drinks were really surprisingly good.

The next stop on our Florida tour was to head down to the Miami/Fort Lauderdale area to get Matt a Cuban sandwich and to get me to the Mai Kai. All I will say about the Mai Kai is it is completely awesome. So awesome that it is getting its own blog post soon.

We stopped at Miami Beach for lunch, and ended up at a nice little cafe serving Brazilian food called Cypo Cafe. The food was extremely delicious, and we also tried something new to us - cashew juice! An interesting flavor, a little sweet and a tad sour all at once. I had a fantastic garlic chicken served with beans and rice. Prices here were reasonable and the food tasted homemade. You can tell that the owner of this shop and his employees are enthusiastic. I hope this place gets load of business because it is the real deal.

We headed down to the beach after lunch, where we got to take a dip in the beautiful warm Florida waters. We saw a sting ray leap out of the water a couple times, which was really pretty cool!! It was nice and really relaxing. After the beach, we headed to find a Cuban sandwich. We found it at a corner restaurant, open air, in Little Havana. Matt enjoyed the sandwich while we each enjoyed a "mojito" which was pretty much margarita mix with rum and a sprig of mint. Odd but oddly refreshing. After this, we headed over to the Mai Kai, which was everything I expected and more!!

Sadly, our trip had to come to an end. We began the drive home on Thursday, with the best intentions to stop and try to visit Matt's brother and some friends in Missouri. We hit a patch of heavy rain about 3 hours south of Atlanta, and the car fishtailed on the freeway, ending up with the rental in the ditch. It was such a bummer end to a great trip, but we were okay so it could have been way way worse.

We decided, at 4am, while in a seedy Knights Inn motel, that the cheapest option, aside from driving home (something we did not want to do after being shaken up from putting the car in the ditch!), was to take the Greyhound bus. Please never take the Greyhound farther than 5 hours. It is incredibly awful and I cannot believe people find this mode of transportation acceptable.

The best part of the ride was from Nashville or Louisville to Indianapolis (I think...I was pretty delirious at the time.). Our driver was absolutely hilarious and attempted to entertain us at various points on the drive. He also went above and beyond to make sure we got on the right bus (there was some confusion about our connection from Indianapolis to Chicago).

We finally got home, on schedule, Saturday afternoon at 2:30pm. About an hour before the rental car should have been back. Needless to say, we won't be taking a road trip again for a while! (Although we did have a great time!)

Breakfast - Orange Pecan Pancakes

We returned from our recent visit to Florida with a nice 5 pound bag of fresh, in-shell pecans and nearly half a bushel of fresh oranges! Naturally, I immediately wanted to make something delicious with these. I decided to use a recipe I found through Betty Crocker for Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup and alter it slightly to fit the nuts and produce I had on hand.

Let me first talk about the pancakes. I have never made oatmeal pancakes before, and these turned out very light and fluffy! They were delicious but definitely soaked up the syrup more than I am used to with pancakes.

As for the syrup, I used the basic recipe above, but substituted an orange for the 2 bananas, and pecans for the walnuts called for. The resulting syrup was delicious! Delicately flavored with a slight tinge of orange, and the pecans added a nice bit of texture to the tender pancakes.

This recipe is a great, simple way to have a nice hearty breakfast. It is fairly quick to make and uses ingredients found in most pantries. I'd even recommend trying your own variation, for example, cherries and almonds!

Oatmeal-Brown Sugar Pancakes with Orange-Pecan Syrup

Ingredients:

For syrup:
-2 tablespoons butter or margarine
-1/4 cup chopped pecans
-1 orange, sliced, sectioned and chopped
-1 cup maple-flavored syrup

For pancakes:
-2 cups Bisquick mix (we used the heart healthy variety and it worked fine!)
-1/2 cup old fashioned or quick-cooking oats
-2 tablespoons brown sugar
-1-1/4 cup milk
-2 eggs

In small saucepan over medium heat, melt the butter. Add pecans and stir until butter begins to brown. Add oranges and stir to mix. Mix in the syrup and reduce heat to low. Cook until warm and keep warm while you make the pancakes.

Heat your favorite pancake griddle/pan until it is ready for cooking pancakes. A good rule of thumb my dad (the pancake master) taught me, is to throw a couple drops of water on the pan. When the drops of water sizzle and jump around on the pan, you know it is the perfect temperature! Be aware that you may need to grease your pan if it is not non-stick! Obviously do this before you heat it!

Mix together pancake ingredients above in a medium sized bowl. When the batter is well blended, spoon a trio of pancakes at a time onto the pan/griddle and cook each side until golden brown. Repeat until batter is gone.

Move pancakes to serving plates and top with a bit of the orange-pecan syrup mixture. Enjoy!

Tuesday, July 19, 2011

Side Dish - Fruit Pizza

For Matt's birthday, I decided to whip up one of my personal favorite recipes. This one comes to me from a long time family friend, Pat.

Pat cooks up the most delicious things; aside from fruit pizza, her other specialty are these delicious sugar cookies which (luckily for me!) showed up at probably half the birthday parties I attended throughout my youth, since she would bake them for both her own kids and for me and my sister on occasion too!

We look forward to enjoying fruit pizza whenever we head to her family's house for something special, and I can honestly say that everyone I know who has tried it has LOVED it. There's just something about mixing cookie dough with cream cheese and fruit that makes it taste fantastic.

The other great thing about this recipe is that it is very versatile. You can use whatever kind of fruit fits your fancy, whether it is fresh or canned. You could also probably use frozen fruit after it has been defrosted and drained.

The recipe is also fairly quick to make, with assembly taking part in 3 stages:
-Preparation of the "crust" (most time consuming as you need to wait for the crust to cool)
-Creation and spreading of the cream cheese "sauce"
-Applying the "toppings" of fruit

Be sure to cut the pizza into thin slices so you don't feel guilty when you go back to grab a second or third piece!!

Fruit Pizza

Ingredients:
-1 log refrigerated sugar cookie dough
-1 (8 oz) container Cool Whip
-1 (8 oz) container cream cheese
-Fresh fruit or canned fruit of your choice (I used blueberry, strawberry, kiwi, and banana)

For the glaze:
-1/2 cup sugar
-1/2 cup orange juice
-1/4 cup water
-1 tablespoon corn starch
-2 tablespoons lemon juice

Preheat oven to 350 degrees. Cut sugar cookie dough into 1/8 inch slices and place on round pizza pan, slightly overlapping.
Leave 1/4 inch border around pan.
Bake 5-10 minutes or until golden brown. Let cool.
Blend cream cheese and Cool Whip until smooth and spread over the cookie dough crust. Arrange sliced fruit in any order on top. (I like to make a pretty pattern, but feel free to do this however you want!)
To make the glaze, mix glaze ingredients listed above together, simmer in a small pot until it thickens to a glaze-like consistency, and let cool. Pour cooled glaze over the entire pizza, then put completed pizza into the refrigerator to chill. Enjoy!

Sunday, July 17, 2011

Dessert - Carrot Layer Cake

So we are finally back! We decided on a spur of the minute trip via rental car to Florida, mainly to catch some sun, take a dip in the ocean and visit the famous Mai Kai. For the past week, we've been discovering great things around Florida, and also having some crazy adventures... but more on this later! There's an entire blog article (or 3) waiting to be written on our trip.

The weekend before we left, we celebrated Matt's birthday. I chose the task of making him a birthday cake, so I asked him which sort of cake he would like. After some thinking, he decided on a carrot cake. I've never made a carrot cake from scratch, so it seemed like a great thing to try!

The cake was very easy to make, and could have been very quick to whip up....EXCEPT the carrots that needed to be shredded!! Yes. It was so annoying to shred 3 cups of carrots, by hand! Next kitchen appliance that we need to buy: a food processor that can shred stuff. So, after the carrots were shredded, this cake was really easy to make. You can probably buy those pre-shredded carrots, but this recipe specifically calls for finely shredded carrot.

Topping this cake with a traditional cream cheese frosting was a no-brainer, and since I have a couple favorite cream cheese frosting recipes, I decided to use one of those. I used tinted cream cheese frosting to decorate the cake, and also my Pampered Chef Decorator Bottle Set which made everything SO easy. I was shocked at how easy it was to clean the Pampered Chef set, so I need to recommend this most highly for anyone looking for a basic decorating kit. It is great and so much easier than messing with those piping bags.

On to the recipes! The carrot cake recipe comes from the Better Homes and Gardens New Cookbook which is one of the staples in our kitchen. It has so many great recipes for the basics, and also offers slight variations on the basics. For the carrot cake recipe, they suggest a ginger-carrot cake, which we actually used to make this cake! Basically, all you do is add 2 teaspoons of freshly grated ginger to the egg, carrot and oil mixture below.

The cream cheese frosting recipe comes from Cupcakes! From the Cake Mix Doctor by Anne Byrn. This book is a great addition to any baker's cookbook shelf, as it offers over 100 recipes for cupcakes (which can also be made as regular cakes), and also a weighty chapter on many types of frostings. I have also used this frosting to accompany my favorite red velvet cupcakes, which also happen to be found in this book! Highly recommended.

Cake:

Carrot Layer Cake (with a ginger twist)

Ingredients:
-4 eggs, beaten
-2 cups flour
-2 cups sugar
-2 teaspoons baking powder
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-3 cups finely shredded carrot (lightly packed)
-3/4 cup cooking oil
(-2 teaspoons grated fresh ginger, if using)
-Recipe for cream cheese frosting (see below)
-Optional: 1/2 cup chopped pecans for garnish

Grease tw0 9x1-1/2 inch round cake pans (I believe the cake pans I have are 8 inch diameter, and I was able to get 3 round cakes from this size). Line bottoms with a round of waxed paper, grease the paper, and set aside.

Preheat oven to 350 degrees. Beat the eggs in a small bowl, and let stand for 15 to 30 minutes. Mix together flour, sugar, baking powder, cinnamon, salt, and baking soda in a large bowl.

In another bowl, combine eggs, carrot, and oil (and ginger if using). Add egg mixture to flour mixture and combine well. Pour batter into the pans.

Bake 30 to 35 minutes or until toothpick inserted comes out clean. Cool on wire racks for 10 minutes, then remove cakes from pans and allow to cool entirely on wire racks.

Fill and frost cake with cream cheese frosting (see below) and sprinkle with pecans (if using). Cover and store in refrigerator up to 3 days.

Frosting:

Cream Cheese Frosting

Ingredients:
-1 (8 oz) package cream cheese (you can also use reduced fat cream cheese, it works well!)
-4 tablespoons (1/2 stick) butter, room temperature
-3 cups powdered sugar
-2 teaspoons pure vanilla extract

This recipe makes about 3 cups of frosting. I doubled it to ensure having enough to frost the layers and the entire outside of the cake. Ended up with about a cup left over.

Combine cream cheese and butter in a large mixing bowl and blend on low speed until combined. Stop machine and add powdered sugar a bit at a time, blending on low until it reaches a nice consistency. Add the vanilla extract and mix. If the frosting seems a bit too thick to properly frost a cake, add a tablespoon or two of milk and mix well.
Frost cake as desired and enjoy!

Friday, July 8, 2011

Dinner - "Chick-Fil-Ain't" Nuggets

I'll admit it. I have a slight love (bordering on obsession) for Chick-Fil-A's super delicious chicken nuggets. This love began when I tried them as a wee lass, back when Milwaukee still had their very own Chick-Fil-A in the Southridge Mall food court.

It was there in that newly-opened, early 90s fountains and pink neon food court, that I had my first bite of those chicken nuggets, with their perfectly fried crunchy yet sweet exterior, and their gloriously tender and meaty interiors. Although they were one of the most perfect fast foods I have (to this day) ever tasted, the Chick-Fil-A nuggets were to be short-lived at the Southridge food court. The restaurant closed sometime in the mid to late 90s if I'm correct.

We've been satisfying our nuggets craving thanks to the Regency Mall location in Racine, but it has become a once in a while treat instead of someplace we can just go whenever.

I came across a recipe for a knock-off Chick-Fil-A chicken sandwich through that great Food Network Magazine. We tried this recipe as nuggets instead of a chicken patty, and man oh man, can I just tell you the knock-off is 98% accurate. Delicious!

Here's the link to the "Chick-Fil-Ain't" recipe, courtesy of the Food Network Magazine. If you're a huge Chick-Fil-A fan, I seriously recommend that you need to try this one. The nuggets turned out great, exactly replicating that famous crunchy outside with the juicy tender center. The deep frying is a bit annoying, but the result is so worth it!! We'll be making these again the next time that Chick-Fil-A craving hits.

Sunday, July 3, 2011

Appetizer - "41" Twin Cheese Dip

Matt and I recently celebrated our second anniversary. Since we love cooking, my parents got us a cooking booklet to accompany our anniversary gift. The booklet is titled "Coca-Cola Refreshing Recipes".

It was funny, as I had flipped through this booklet while we were waiting to check out at the grocery store a few weeks ago, and it had many yummy looking recipes! Of course, they all either contain Coca-Cola or go well alongside a tasty glass of Coca-Cola! (The booklet should be on newsstands through August if you're interested in nabbing a copy.)

One recipe in particular stuck out to me as being possibly perfect for sharing as a party appetizer. We're headed to a 4th of July party at the home of some friends (Hi Tammy and Shawn!), so I decided it would be a perfect time to try this dip. It has many nice rich flavors in it, and the secret mystery ingredient - Coca-Cola!

I decided to slightly alter the recipe's original name ("Twin Cheese Dip") in homage to the drive-in theater we'd go as kids. This stuff is so good, it could replace that fake yellow cheese sauce on the nachos they sold there.

The dip turned out wonderfully, and I think it will be added to our permanent recipe collection. It was a snap to make, makes a TON, and contains many ingredients that we already had in our pantry and fridge. It also came together in about 15 minutes, so easy! I would recommend this for anyone looking for a quick and tasty appetizer. Hope everyone at the party tomorrow enjoys it!

41 Twin Cheese Dip

Ingredients:
-12 oz (about 3/4 pound) shredded sharp Cheddar, grated
-4 oz Roquefort cheese (we used blue cheese which is apparently very similar), crumbled
-1 clove garlic
-3/4 cup Coca-Cola
-2 tablespoons margarine, softened
-1 tablespoon grated onion (we used reconstituted dried minced onion from Penzey's)
-1-1/2 teaspoons Worcestershire sauce
-1 teaspoon dry mustard
-1/4 teaspoon salt
-1/8 teaspoon hot pepper sauce (we used Sriracha)

Mix cheeses in mixing bowl. Put garlic through a garlic press and add to bowl. Add 1/2 cup of the Coca-Cola and the remaining ingredients. Mix to combine.

Use a food processor or blender to combine, gradually adding the remaining 1/4 cup Coca-Cola. Process until fairly smooth and fluffy. Chill overnight and serve with crackers or raw vegetables.
Makes 3 cups.

Friday, July 1, 2011

Canning - Whole Strawberry Jam

So I decided to begin canning with this recipe for strawberry jam. I had wanted to try my hand at canning for the past couple years, but never got around to it, thinking it was complicated and would involve way too much of a time commitment. While I will admit that it did take a bit of time to complete the process, it was nowhere near as complex as I had imagined!






Keep in mind, I had the bare essentials for my first canning, a simple kit from one of the large canning companies, and no rack for our large stockpot! Instead of a rack, I flipped one of our pie tins upside down and placed it in the bottom of the pot.

Let me just say that I do not recommend this method, and you better believe I totally picked up a genuine canning rack/jar lifter while we were at the grocery store today!! Thanks to this, I think the next canning project will be smooth as silk!



To can/jar items easily, optimally you would want the following items:
-Large stockpot
-A set of basic tools (This set looks amazing but you can get a decent starter kit at Target as well! Our local Target had an entire display of canning stuff.) My favorite tool from the kit I bought was a stick with a magnetic end for easily removing the lids from the hot water bath! Great idea.
-A set of canning jars, generally you will find these are made by Ball or Kerr (Can't find a good website for Kerr, sorry!)
-Another good sized stockpot to be used for making the item to be jarred
-A wire rack or jar lifter to remove the jars

I am probably forgetting some stuff you need, but feel free to read up on canning if you're going to undertake this sort of project. It definitely helps if you have instructions and read them through a few times. The book I used for reference (both for this specific recipe and for my canning instructions) was Lip Smackin' Jams & Jellies by Amy and David Butler. It is a nice book that not only gives you great recipes and instructions, but also great ideas for wrapping the jars to give as gifts! (Sorry, we just spoiled what everyone is getting for the holidays!)

This particular strawberry jam is pretty good, but a bit sugary for my tastes. I think next time I would try another recipe or attempt to lessen the sugar. It is a great jam for spreading on your morning toast, and would probably be really good spooned over ice cream or waffles. For a first attempt it was a nice basic recipe that is pretty easy.

I also want to add that the strawberries you find at the farmers market are perfect for this! They are a little tart and smaller than the berries found in the grocery store, but they have a super fresh taste that just screams summer!

Whole Strawberry Jam


Ingredients:
-4 cups strawberries
-4 cups sugar
-2 tablespoons lemon juice

Wash the strawberries, then hull and measure into medium sized non-reactive pot. Mix sugar into the pot with the strawberries. Place pot over low heat and mix to combine until juices are released. Raise temperature and stop stirring. Allow to boil for 15 minutes. Be sure to watch carefully and adjust heat as necessary to prevent boiling over. Do not stir, but drag wooden spoon across bottom of pan to prevent sticking. After 15 minutes mixture should be set. Pour lemon juice over berries and let cool. When cool, stir the juice in, pour into sterilized jars and seal according to jar maker's instructions.
Makes 4-5 cups, or enough to fill 4-8 oz jars.