Thursday, August 18, 2011
Flowers, Fruit and Homemade Jam
It was a wonderful weekend filled with flowers, fruit and yummilicious freezer jam. We went for a drive out to the country and spent some time walking through the fields of flowers and, then, when we were driving home we saw a cute little place blooming with berries. We had to stop to pick some Marionberries. Marionberries are a hybrid blackberry created at Oregon State University.
It was a fun, fruity and delicious day.
But what to do with the berries?
I had to make some freezer jam.
Unfortunately, the jam smelled so good Sasha snuck one of the containers off the table. Luckily, she didn't get it open. But, if you look closely, you'll see the bite marks on the lid.
But, no thanks to Sasha, we still had lots of jam. So, then, what to do with the jam?
We had to make Danish crepes for a fun dinner.
Here's one of the finished crepes.
Then we spread some jam and sprinkled sugar over the top
Then we rolled it up
And spread a little more jam and sprinkled a little more sugar
5 cups of berries
2 cups of sugar (this is about half the sugar of "normal" recipes)
1 package of gelatin
1/2 cup water
Boil water and add sugar
Prepare gelatin (following instructions on package)
Combine fruit and gelatin
Cool and then keep in fridge
1 1/2 cups flour
4 tablespoons sugar
zest of 1/2 of orange or lemon
1 1/2 cups milk
3/4 cup of beer
Mix all dry ingredients and zest, gradually beat milk and beer into flour mixture until smooth. Beat eggs and add to batter. Grease a flat pan (we prefer cast iron but it's heavy). Pour enough batter to make a thin coating on the pan. Fry until the batter starts to "sweat" or moisten, flip it over using a large flat spatula. Serve with jam or syrup or even a cream cheese filling.