Jelly Time

 

I almost missed these currants. Another day and the birds would have gotten them. There has been so much weeding to do in the garden that I never noticed that they were ready.  So on Saturday I took my time and enjoyed this process of making jelly. When we bought this property 39 years ago there were 4 currant bushes too close to a spruce tree.  What can you do with 2 cups of currants? Almost nothing. Then Terry transplanted them to an open space as part of the garden and I added 4 more bare root plants that I got at Marc's a few years ago.  Now I can pick enough to make 1 batch of jelly which makes me very happy. You need 6 1/2 cups of juice for that.

 You need to sort through and remove the stems and then put them into a pot to simmer along with some water to simmer.  I prefer a low sugar recipe. The standard recipes call for an amazing amount of sugar to juice. I used to actually use 7 cups of sugar to 4 cups of juice for grape jelly. I always read that if you did not use those exact proportions the jelly would not "set". Then I learned about low sugar recipes and there is no turning back now.  Here is the recipe (from Sure.Jell):

CURRANT JELLY
Makes about 8 (1 cup) jars
You will need:
6 1/2 cups prepared juice (from about 5 qts. or 7 lbs. of fully ripe currants
1 1/2 cups water
4 1/2 cups sugar, measured into separate bowl, divided
1 box Sure Jell for Less or No Sugar Needed (pink box)

Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Rinse with warm water. Pour boiling water over flat lids in saucepan off the heat.  LEt stand in hot water until ready to use. Drain jars before filling.

Remove stems and crush currants thoroughly, one layer at a time.  Place in large saucepan; stir in water.  Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally.  Place 3 layers of damp cheesecloth or a jelly bag over a large bowl. Pour prepared fruit into bag and set over bowl to drip.  When cool enough, squeeze gently. 

I squeezed a little more than "gently" as I wanted to get every last drop out of these precious berries.
Measure exactly 6 1/2 cups juice into a 6 or 8 qt. saucepan. If necessary, add up to 1/2 cup water to get exact measure.

Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in pan; mix well.  Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4 1/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch from top.  Wipe jar rims and threads.  Cover with two-piece lids. Screw bands on tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1-2 inches. Add boiling water, if necessary. Cover; bring water to a gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely.  After jars cool, check seals by pressing middles of lids with finger.  If lid springs back, lids are not sealed and refrigeration is necessary.

There is nothing more satisfying than hearing that "PING" when the jar seals. Such sweet sounds in the summer! 

...........And such good eating all winter.

Not your mother's ham recipe..............

This is a tasty recipe worth the effort if you want to enjoy pork unsmoked and less salty.  Our family loves Pernil and this recipe is almost as good as that.


Cuban Lechon Asado            

(Roasted Fresh Ham)

8 pound fresh ham (pork leg or butt) Ours was from Sand Farm, of course.
1 head garlic, broken into cloves, peeled and minced
1 T. salt
1 1/2 t. oregano
1 /2 t. pepper
bay leaf
1 T. olive oil
1 c. sour orange juice
1/4 c. dry sherry
2 large onions, thinly sliced

1.  The day before, trim excess fat, make shallow slits, and rub the mash made with all of the above except     the sliced onions. Place in large zip lock bag and refrigerate overnight.
2.  Next day - pre-heat oven to 350 degrees.
3.  Drain roast, pat dry and reserve marinade. Place in non -reactive heavy roasting pan. Cook for one hour, turning once or twice to brown all sides.
4.  Reduce oven to 325 degrees.  Pour marinade and onions over pork.  Tent pan with foil and continue roasting, basting from time to time until almost cooked, about an hour or 2 more.  Add water or sherry if pan dries out.
5.  Uncover roast and continue cooking until internal temperature is at least 150 degrees.  Let stand for 10 min. before carving.

This is traditionally served with black bean soup and white rice.  For dessert, a rich flan!
(recipe: Evelyn Athens)

Nests

We are thinking a lot about nests these days.  A pair of red-shouldered hawks have made a large nest near our house. We should have known something big was going on. They were so loud every day. Now I know that that is a sign of mating, and that hawks are monogomous and that red-shouldered hawks use greenery in their nests and that they lay 2-3 eggs, and that the female is larger than the male.  I was happy to see the remnants of our fall taxus pruning put to such good use.

Here she is in the nest. Hawks are about 19" tall so she is quite visible from far away.  Just before sunset she flew down to a lower branch where she was met by her mate who brought her dinner - a small animal of some sort. He left, she ate and then went back up to the nest.

I will be happy when the woods green up, but sad that my view will be obstructed.