Homemade Strawberry Jam

Despite the 100+ degree temperatures we have been experiencing and the lack of current air conditioning, I thought today seemed like the perfect opportunity to try my hand at homemade Strawberry Jam. Our house in now approximately 25 degrees warmer than when I started, but I think the product is well worth the temporary increase in house temp. The recipe I used filled five 150ml jars. I assumed I would get twice that amount, but we don’t use a ton of jam so I actually think it made the perfect amount. Don’t be intimidated by homemade jam idea. This recipe was very easy and took me just about an hour to complete all steps involved. Another great reason why I chose this recipe over others is there was no pectin needed (pectin is commonly used to thicken jams, jellies, preserves, and marmalades). However, pectin is a naturally occurring substance in strawberries so I opted out of the artificial kind.

8 cups Fresh Strawberries

3 ^2/3 cups Sugar

1/3 cup Lemon

Place your canning jars into a large pot. Cover jars with water and bring to a low, rolling boil. Keep jars warm and/or boiling until ready to use. Heat lids in hot water separately (I placed mine in a bowl and poured boiling water over them and let them sit until I was ready to use).

Wash, hull, and quarter strawberries, rise them and then place in a large sauce pan.

Place the saucepan onto the stove over medium-low heat. Begin to mash berries with a potato masher while the strawberries heat. The amount of mashing is up to you, adjust depending on how chunky or smooth you like your jam.

Add sugar and lemon juice.

Stir and bring to a boil for 40 minutes. A light pink foam will start to build up. Skim this off the top with a large metal spoon. It is important to make sure you skim off all the foam prior to canning. In order to test the jams consistency spoon a small amount, let sit on a plate, giving it time to set. Make sure you stir constantly and avoid over thickening.

Once jam is done, remove jars from boiling water with tongs (there are canning tongs, I used regular tongs that has a rubber coating on the end, which worked great).

Ladle, spoon, or pour the jam into each can, making sure to leave ¼ to ½ inch of head room, allowing for a proper seal.

Using tongs place a lid on each jar. Tighten the lids using oven mitts.

Place sealed jars into boiling water for 15 minutes, making sure the boiling water covers the jars by 1 inch.

Remove from water and listen for the ‘pop’ of the jar lids signifying the jars have been sealed. Check jar seals by pressing on the center of each lid, if the lid does not move it is a good seal. If for some reason the lids do not seal you may freeze the jar to preserve the jam.

e&e

Homemade Strawberry Jam

Adapted from: http://www.intimateweddings.com/blog/how-to-make-strawberry-jam-hot-damn-this-is-good-jam/

Grilled Tilapia Fish Tacos & E’s Guacamole

I think this is becoming my one of my favorite summer time recipes. It is no secret that E and I enjoy cooking together and as much as I love cooking together sometimes there are too many cooks in the kitchen. This recipe is fantastic as it gives everyone in the kitchen a job to do. We both work on our own separate recipes, but still get to enjoy sharing the space. It can also be made with many different versions. For example, we have added brown rice & black beans, sliced avocado, or guacamole. Tonight we had guacamole, coleslaw, and Tilapia. The recipe seems like a lot of work because of the amount of ingredients, but don’t be fooled, it is another quick 30-minute meal and requires no oven—great for summer!

Spice-Rubbed & Marinated Tilapia

4 tsp. chili powder

2 tbsp. lime juice

2 tbsp. olive oil

1 tsp. cumin

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

Freshly ground pepper to taste

1 lb. Tilapia

Tortillas (we use 5)

Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper into a small bowl. Rub spice marinade all over the fish, place in a plastic bag and let stand for 20-30 minutes.

Coleslaw

*Depending on how saturated you like your dressing will depend on how generous the servings of sour cream & mayonnaise versus the amount of Asian salad you add.

¼-cup light sour cream

¼-cup light mayonnaise

2 “heaping” tbsp. fresh cilantro

Zest of a lime

2 tbsp lime juice

1 tsp. sugar

2/3 tsp. salt

Freshly ground pepper to taste

3 cups ish of shredded cabbage (I just get the cabbage in the bag)

Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt, and pepper in a medium bowl; mix until smooth and creamy.

Add cabbage and toss to combine.

E’s rating

5 out of 5

Yes, we have it at least once a week!

Grilled Tilapia Fish Tacos

Adapted from http://www.delish.com/recipefinder/grilled-fish-tacos-recipe-ew0610

Skinny Chicken & Southwestern Black Bean Salad

I have now made this recipe twice in two different ways. The hardest part is the chopping, so it is quick, easy, fresh, & tasty! The first was for a dinner party we went to where we paired it with chips. I got rave reviews from all tasters! Tonight I made the same dish and used it as a topper to compliment a semi-spicy chicken rub. The recipe below is a great amount for the chicken topper, if you want to try this as an appetizer or tasty dip simply double the recipe and it should be enough for four.

Chicken:

Rub with Cayenne Pepper, Chili Pepper, & Smoked Paprika.

Grill for 12-15 minutes ish

Topper Ingredients:

½ can of black beans, rinsed and drained

1-cup corn (if corn is frozen run it under warm water to thaw)

½ tomato, chopped

1 small avocado (I used the same amount for both appetizer and topper)

¼ of a red onion, chopped

1 scallion, chopped

1 juice of a lime or ½ juice of a lemon (I have tried it using both and noticed very little difference)

3 tbsp olive oil

¼ chopped fresh cilantro

Salt (kosher) & pepper to taste

Combine beans, corn, tomato, onion, scallion, cilantro, salt & pepper, lime/lemon juice, & olive oil.

Let Sit in refrigeration for 30 ish minutes (even with this step I was still able to make it a 30 minute meal).

Add avocado prior to serving.

E’s rating:

5 out of 5

Yes, yes, Yes to eating again

Skinny Chicken & Southwestern Black Bean Salad

Adapted from http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

Hike 2: Great Sand Dune National Park

Number 30 on our “post marriage to do list,” the Great Sand Dunes could be considered the black sheep in a marvelous natural eco system that includes high mountain peaks, drifting steams, powerful winds (we had 70+ mph winds), and billions of sand molecules.

Nestled at the base of the Sangre De Cristo mountain range, these dunes are unexpected, jaw dropping, and a reminder of just how wild and unpredictable Mother Nature can be. The dunes—considered the tallest in North America—cover 330 square miles and have been built over centuries of mountain erosion, which have been collected by streams and wind and are forever cycling through the dunes as if it were its own living, feeling, breathing life form. 

From a distance the form of the dunes are difficult to distinguish, but once in close proximity, the contours become clear and the size echoes the power and prominence of this eco system. On the edge of the dunes are the love, support, and source of dune system: Medano Creek and Sand Creek. These temporary and temperate sources of water are critical links in the natural system of sand placement, recycling, and moisture in the valley. The seasonal creeks are a testament to the command that water demands and the dunes are tribute to the humbling authority that Mother Nature often demands.

We spent 48 hours exploring the area and soaking up the unique contradiction between sand, mountains, water, and wind. A great experience and an item crossed off the list. Life Is Good.


e&e

Great Sand Dunes and Sangre De Cristo Mountains

Mastering the Art of Hiking in Sand and 70+ mph winds

At the top

#30 See The Sand Dunes (Check)