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Pickled Sweet Peppers

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Homemade Pickled Sweet Peppers are simple to make and so flavorful. Add them to your favorite sandwiches, omelets, and cheese and crackers.

Make your own from scratch Pickled Sweet Peppers and can them, making them shelf stable. Simple to make with your own homegrown Bell Peppers. #canning #pickled #recipes

Are you ready for spring? I’m looking forward to warm sun, rich soil, and a lush vegetable garden. Being raised on a small farm, we always grew a large vegetable garden and tried to preserve everything we could. Not only were those jars of homemade marinara sauce, jams, jellies, Bread and Butter Pickles and vegetables used for ourselves, often we used them to barter with other farmers. Pickled Sweet Peppers are a favorite in our household. Place them on top of your favorite ham and cheese sandwich or add to an omelet. You can even serve them with extra sharp cheddar cheese and crackers.

These peppers are super simple to make and you’ll be enjoying them all year long. As quick as I can make them, they’ve been consumed because they’re so addicting! With very simple canning equipment you’ll be making, jams, jellies, pickles and these Pickled Sweet Peppers. All you need is the same Ball Water Bath Canner that your grandmother probably used. The same equipment she used, still works just as good today. Ball canning jars have been updated. You can re-use jars, but the lids need to be replaced with each new use.

Make your own from scratch Pickled Sweet Peppers and can them, making them shelf stable. Simple to make with your own homegrown Bell Peppers. #canning #pickled #recipes

Make your own from scratch Pickled Sweet Peppers and can them, making them shelf stable. Simple to make with your own homegrown Bell Peppers. #canning #pickled #recipes

Looking for more great canning recipes? You’ll find many in my latest cookbook, A Farmgirl’s Table.

A Farmgirl's Kitchen cookbook

Pickled sweet bell peppers in vintage Mason jars
5 from 7 votes
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Pickled Sweet Peppers

So simple to make at home in your own kitchen. They're amazing on sandwiches, steak and cheese subs, and in salads.

Course Preserves
Cuisine American, Southern
Keyword pickled sweet peppers
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 16 ounce jars
Author Jessica Robinson

Ingredients

  • 1 tablespoon kosher salt
  • 6 cups cider vinegar
  • 2 cups white vinegar
  • 4 cups water
  • 6 cups granulated sugar
  • 8-10 cloves garlic smashed
  • 1/2 tablespoon turmeric powder
  • 1 tablespoon whole peppercorns
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 4 1/2 to 5 pounds red, green, and orange bell peppers sliced 1/4-inch thick
  • 1 large onion halved and sliced thinly

Instructions

  1. In a large pot, make the brine. Place the salt, cider and white vinegars, water, sugar, garlic, and spices in a large pan and bring to a boil over medium to high heat.

  2. Sterilize your jars in a 16-quart canning pot. Place the sliced peppers and onions into the jars. Press down to compact and make sure you have plenty of peppers and onions in each jar, as they will rise up to the surface during the processing. Using a wide-mouth funnel, ladle hot pickling brine over top of the peppers and onions, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the rim with a clean, damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight. Place the jars in a water bath and process for 15 minutes, adjusting for altitude. Remove from the water bath. Allow to cool completely on the counter for 24 hours. For best flavor, let stand for 3 to 4 weeks before enjoying. Store the jars in a cool, dry place for up to 1 year.

  3. Once opened, store in the refrigerator.

 

Grandma’s Bread and Butter Pickles

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Bread and Butter Pickles are easy to make and have a wonderful sweet and tangy flavor.Homemade Bread and Butter pickles in Mason jars on barn red color metalHave you ever made homemade pickles? This recipe comes from my great-grandmother’s farm kitchen and has been passed down for generations. They are easy to make and you’ll be loving the flavor! Nothing says summer more to me than making a batch of these delicious pickles! We grow our own pickling cucumbers, but you can certainly buy some at the farmer’s market.

Each year, we plant a small vegetable garden and grow our own pickling cucumbers. As you can see, in the picture below, we train the vines to grow up the lattice. This keeps the cucumbers up off the ground, so they grow nicely, take up less space, and keep them in better shape as they mature.Vegetable garden with corn, heirloom tomatoes, cucumbers, and green beans.

Why do they call it Bread and Butter Pickles?

These delicious pickles supposedly got their name because during the Great Depression, they were an inexpensive staple in households. People used them in sandwiches of Bread and Butter because that’s what they could afford. Many things during that time were rationed too, so they made many things from scratch.

What kind of cucumbers are good for making pickles?

Making homemade Bread and Butter Pickles is relatively easy. While you can certainly use different kinds of cucumbers, pickling cucumbers are the best. They have a thicker skin and are small in size, therefore have less seeds. They can withstand the very hot brine and still come out crunchy.Pickling cucumbers in white strainer sitting in the kitchen sink being washed

How to make Bread and Butter Pickles:

Step 1: Wash the pickling cucumbers and cut into 1/4-inch slices.

Step 2: Place the salt, cucumber slices, onion, and bell peppers in a food-safe bucket. Use your hand to stir the mixture so the salt  is evenly distributed. I place that bucket into a cooler and place a clean kitchen towel on top of the cucumbers, with few inches of ice on the bucket, as well as ice around the bucket. Allow it to sit for 3-4 hours in a cool place.

Step 3: Drain the cucumbers and set aside. Make the brine. Prepare the boiling water canner. Heat the jars in simmering water until ready for use. Do not boil. Wash lids in soapy water and rinse well. Set aside. Set bands aside.

Step 4: Place equal amounts of cucumbers, onions, and bell peppers into each hot jar. Ladle hot pickling brine over top of cucumbers, leaving 1/2-inch headspace. Wipe the rims with a clean, damp paper towel. Center the lids on jars. Apply the bands to fingertip tight.

Step 5: Let the jars cool and the lids will begin to make a “popping” sound as they seal.

Pint Mason jars of bread and butter pickles lined up on barn red metal door, with vintage yellow colander of freshly picked pickling cucumbers

Once the jars are sealed, store them in a cool, dry place for up to 1 year. Although, I highly doubt they will last that long!

Order your Ball Enamel Water Bath Canner here: Order on Amazon

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Homemade Bread and Butter pickles in Mason jars on barn red color metal
5 from 14 votes
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Grandma's Bread and Butter Pickles

My mother kept a vintage stoneware crock in the basement of our farmhouse- a symbol of how deep the love of pickles goes in our family. This recipe comes from my maternal great-grandmother's farm kitchen, and I hope you love it as much as we do!

Course Preserves
Cuisine American, New England, Southern
Keyword bread and butter pickles, old fashioned bread and butter pickles
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12 Pint jars

Ingredients

  • 25 to 30 pickling cucumbers, sliced 1/4-inch thick
  • 1/2 cup pickling or kosher salt
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 1 large red bell pepper diced
  • 7 cups white vinegar
  • 6 cups granulated sugar
  • 1/2 teaspoon ground cloves
  • 1 tablespoon mustard seeds
  • 2 teaspoons celery seed
  • 1 1/2 teaspoons turmeric

Instructions

  1. In a 5-gallon food-grade bucket, combine the sliced cucumbers, salt, onion, and bell peppers. Stir so the salt is evenly distributed. Cover the cucumber mixture with a clean kitchen towel or tea towel, and place a few inches of ice on top of the towel. Allow to sit for 3-4 hours in a cool place.

  2. Drain the vegetables and set aside. Make the brine by bringing the vinegar, sugar, cloves, mustard seeds, celery seed, and turmeric to a boil in a large pot over high heat. Meanwhile, prepare a boiling water canner. Heat the jars in simmering water until ready for use. Do not boil. Wash the lids with hot soapy water. Set bands aside.

  3. Place an equal amount of cucumbers, onions, and bell peppers into each hot jar. Press down the mixture, as it will rise when you pour in the brine.

  4. Use a wide-mouth funnel, ladle hot pickling liquid over top of the cucumbers, leaving a 1/2-inch headspace. Remove any air bubbles. Wipe the rims with a clean, damp paper towel. Center the lids on the jars. Apply the bands until the fit is fingertip tight.

  5. Process jars in the boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely on the counter for 24 hours. Check the lids for seal. The lid should not flex up and down when the center is pressed.

  6. For best flavor, let stand for 3-4 weeks before enjoying. Store the jars in a cool, dry place for up to 1 year. If a jar doesn't seal, store in the refrigerator and use within 3 months.

Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Blueberry Pie

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Nothing says summer better than a freshly baked blueberry pie. Making your own pie crust is fairly simple. Pint of blueberries being held by a little boyI always make the pie crust by hand vs. using the food processor. The trick to flaky pie crust is not overworking the ingredients and keeping the dough cold. Blueberries are plump, juicy and in season in the South. Wild blueberries are also readily available at hundreds of small road side stands up and down the Maine coast.

Our family is settling a little more and more each day in good old-fashioned North Carolina. The farmer’s markets run early April to late October. I’m excited to share new recipes and some more Southern style foods. I was thrilled to find refined lard in a can! You cannot find that up North! Lard is wonderful for making pie crust.

Blueberry pie with golden baked crust and pie cutter to the side

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5 from 6 votes
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Blueberry Pie

Yummy sweet plump blueberries wrapped up in a flaky pie crust
Course Dessert, Desserts
Cuisine American, New England, Southern
Keyword blueberry pie, blueberry pie recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 -8
Author Jessica Robinson

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 2-3 tablespoons unsalted butter very cold
  • cold water
  • 4-5 cups fresh blueberries
  • 2-3 tablespoons lemon juice
  • 1/4 cup small tapioca
  • 1/4-1/3 cup sugar

Instructions

  1. In a large ceramic bowl, combine the flour and the salt with a fork. Cut in the shortening and the butter with a pastry cutter. You will see pea size pieces. Gently combine the mixture with a little bit of cold water. Roll around the dough with one hand just until it is combined and pulls away from the edges of the bowl. Do NOT over work the dough.
  2. Place the dough into a large Ziploc bag and set into the refrigerator for about 30 minutes to an hour to chill.
  3. In a medium bowl, combine the blueberries, lemon juice, sugar and tapioca. Set aside.
  4. Cut the dough into two equal size pieces. Set once piece back into the bag to keep it fresh. Roll out the dough on a lightly floured surface. Place one rolled out pie crust into a 9-inch Pyrex pie dish. Pour in the prepared blueberries and place a tablespoon of butter on top, cut up into a few pieces.
  5. Roll out the top crust. Fold in quarters to easily transfer to the top of the pie. Roll the crust under around the edge of the pie. Place your forefinger and thumb on the outside edge of the pie, press your opposite forefinger inside the pie towards those fingers to create a crimped edge. Continue the pattern until you've done the entire pie.
  6. Cut a few slits in the top of the pie with a sharp knife. Brush a little egg wash all over the pie and sprinkle with some sugar.
  7. Cook the pie in a preheated 400 degree F oven for about 1 hour or until golden brown. If the pie starts to get too brown, cover loosely with a piece of tin foil that you cut a whole in the center to let the steam escape.
  8. Let the pie cool completely before cutting.
  9. (NOTE: for easy clean up- place the uncooked pie on a sheet pan lined with parchment paper. This will catch any juices that may leak from the pie)

 

Strawberry Mango Ice Pops

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These strawberry mango ice pops hit the spot with their tropical summer flavors. Refreshing ice pops with goodness of fresh fruit and very little sugar.

Homemade strawberry mango ice pops sitting in galvanized tray of ice cubes and fresh strawberries surrounding themBoy is it hot outside and it’s only June! Can you imagine how hot it’s going to be this summer!?? I am sporting my typical farmers tan and have been wearing a tank top in an attempt to even it out a bit. The kids are almost done with school and we’ll be spending our days soaking up the Southern sun poolside.Tomorrow is their last day! Summers are scorching in North Carolina, so we need invigorating treats like this one!

After a full day of activities at the pool, we love to cool down with something cold. These strawberry mango ice pops hit the spot with their tropical summer flavors. Refreshing ice pops with goodness of fresh fruit and very little sugar. If you don’t have one of these ice pop molds– you seriously need one. (Better yet- order two! One to wash and one to use) I searched high and low in Walmart, Target and other stores and could not find an ice pop mold I loved- so I ordered this one on Amazon. Best purchase ever! Don’t forget to order a few extra wooden craft sticks for all of the amazing ice pops you’ll be making this summer! More refreshing summer recipes will be coming- so check back soon!Strawberry Mango ice pops sitting in a layer of ice on a galvanized tray

How do I cut a mango?

Honestly, I had never cut up a mango myself before today. I’ve always loved the taste of mangoes, but never cut one myself. It’s really not that hard- just peel and dice up. Similar to a peach, the mango has a pit in the center of the fruit.

Order a mango cutter. This crafty device will keep your fingers intact and your mango cut perfectly. (and you won’t have to even peel the mango!)

These tropical beauties are not only delicious, low fat, low in sugar, but offer a wide range of nutrients, vitamins and minerals. Now, combine them with sweet ripe strawberries and you’ve got one of the most flavorful ice pops you could ever create! While it’s strawberry season, be sure and put a few extra in your freezer. You can easily make this recipe using frozen strawberries. Feel free to adjust the amount of granulated sugar. Want to get a even more creative and feel like you are sitting on some amazing tropical island? Add a ripe banana to this mixture, blend and viola! Let me know if you make these!

5 from 9 votes
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Strawberry Mango Ice Pops

Summer made fun with these flavorful ice pops!
Course Snack
Cuisine American
Keyword strawberry mango ice pops, strawberry popsicles
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 pops
Author Jessica Robinson

Ingredients

  • 1 pound strawberries halved
  • 2 mangoes peeled and cut up
  • 1/2 cup water
  • 1/4 to 1/2 cup granulated sugar

Instructions

  1. In a medium saucepan, over low medium heat cook the mango pieces and strawberries in the water to soften. Cook them for 10 to 20 minutes or until softened. Remove the pan from the heat and let cool slightly. Add enough sugar for your liking, adjusting depending on how sweet your strawberries. Place this mixture into a blender and blend for a few minutes until smooth. Let the fruit mixture cool to room temperature.
  2. Pour the strawberry-mango mixture into the ice pop molds. Place the aluminum lid on the mold. Place wooden craft sticks in each mold. Place in the freezer for a minimum of 4 hours or overnight.
  3. Gently run the ice pop mold under warm water to easily remove frozen treats. Place into individual sandwich baggies and return to the freezer until ready to enjoy.

Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Grilled Maple Balsamic Glazed Pork Chops

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GrillPorkLikeASteak #CollectiveBias

Maple balsamic glazed pork chops are moist and so flavorful. Serve with freshly picked green beans and heirloom tomatoes.

Grilled Maple Balsamic Glazed Pork Chops on a light blue plate with farm fresh green beans, slices of heirloom potatoes and sprinkled with salt and black pepperSummer is in full swing and I’ve been cooking and baking up a storm. My kitchen these days looks like a tornado rapidly twisted through and left a sticky, messy disaster in my kitchen. For the last few weeks, I’ve been testing and photographing 5 to 7 recipes per day for my second cookbook. Cooking dinner is one of the last things I want to think about after an exhausting day in the kitchen. But, we’ve got to eat and I’d much rather whip up a home-cooked meal in my own kitchen than be spending on a ton on fast food. Besides the huge waste of money, take out isn’t the best for us to eat. For this delicious “Grill It Like a Steak” meal, I’ve created a Grilled Maple Balsamic Pork Chops. You’ll be licking every little bit of juice off of your plate- believe me this one is a breeze to make and so tasty! Smithfield All Natural Fresh Pork is high quality, easy to prepare and versatile enough for easy weeknight cooking as well as weekend entertaining.grilled pork chops on the charcoal grill with red hot coals under grates

Smithfield All Natural Fresh Pork is proudly raised in the USA by Smithfield farm families. Which is a huge plus for me personally. See, I was raised on a small farm in Connecticut where we raised our own pork and produced pure maple syrup. So being able to purchase Smithfield All Natural Fresh Pork at our local Walmart store that was raised by farm families in the USA means so much. I’m huge on supporting farm families and having freshly produced pork.

grilled pork chops1

grilled pork chops2grilled pork chops3These flavors go hand in hand. Salty and sweet with a kick of spice with freshly ground black pepper. Yum- paired perfectly with heirloom tomatoes, still warm from the summer sun, sprinkled with salt and black pepper. I walked out into our vegetable garden and harvested some green beans to go along with these Grilled Maple Balsamic Pork Chops. Delicious, home cooked dinner in about 35 minutes. As soon as you light the charcoal briquets, smoke from the grill floats throughout the entire neighborhood and smells like summer.I topped these wonderfully moist pork chops with a maple and roasted garlic whipped butter. This adds even more depth to an already flavorful grilled pork chop. Smithfield All Natural Fresh Pork is naturally tender and juicy without added steroids, hormones or artificial ingredients.20160717_142003

Make the Maple and Roasted Garlic Whipped Butter ahead of time, place in a bowl and wrap with plastic wrap so it’s ready for your grilled pork chops. Multi-task and while you heat up the charcoal grill, get your potatoes ready. It’s all about prepping and keeping calm in the kitchen. You’ve got this! Grilled Maple Balsamic Pork Chops on a light blue plate with seasonal vegetables, sitting in a galvanized tray with wooden handlesIf you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.

Head over to your local Walmart store for Smithfield All Natural Fresh Pork! What are you going to whip up for dinner this week?!

 

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Maple glazed pork chops sitting on light blue plate in galvanized serving tray
5 from 10 votes
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Grilled Maple Balsamic Glazed Pork Chop

Maple and Balsamic vinegar glazed pork chops are the perfect summer dinner.
Course Lunch, Main, Main Course
Cuisine American, Southern
Keyword grilled pork chops, maple balsamic glazed pork chops, maple glazed pork chops
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Author Jessica Robinson

Ingredients

  • Smithfield All Natural Boneless Pork Chops
  • Salt and Pepper to taste
  • Maple Balsamic Glaze:
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1/3 cup dark pure maple syrup
  • 1/4 cup balsamic vinegar
  • ground pepper to taste
  • Maple & Roasted Garlic Whipped Butter:
  • 1/2 cup 1 stick salted butter, room temperature
  • 2 tablespoons dark pure maple syrup
  • 1 head garlic roasted
  • Sour Cream Cheddar and Chive Mashed potatoes:
  • 6 to 7 Russet potatoes
  • 1/2 cup 1 stick butter, softened
  • 2/3 to 3/4 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup finely chopped chives
  • salt and pepper to taste

Instructions

  1. To make roasted garlic:
  2. Preheat the oven to 400 degrees F.
  3. Slice the top off of the head of garlic. Place on a double layer of aluminum foil. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste. Gently bring the aluminum foil together like a tent and place in the oven for about 20 to 25 minutes. Let cool. Squeeze the garlic into a bowl and whisk together with maple syrup and softened butter. Place in a small bowl and refrigerate until needed.
  4. For the potatoes:
  5. Peel the potatoes and cut into 1/2-inch cubes. Place in a pot of cold water and sprinkle with salt. Bring to a boil and cook until tender, about 12 minutes. Drain. Smash the potatoes with a potato masher or electric hand mixer. Add the butter, sour cream, salt and pepper to taste. Sprinkle with shredded cheddar cheese and chopped chives. Cover and set aside.
  6. To make the Maple Balsamic Glaze:
  7. In a small saucepan, over medium heat, cook the garlic in the olive oil. Add the balsamic vinegar and maple syrup and let simmer for about 5 to 6 minutes. This will thicken it slightly. Pour into a liquid measuring cup.
  8. For the pork chops:
  9. Sprinkle the pork chops generously with salt and pepper. Grill on a preheated grill for about 3 to 4 minutes on each side. If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.
  10. Coat each pork chop generously with the maple balsamic glaze and place on the grill with no direct heat. This will caramelize the glaze without further cooking the pork chops. Let the meat rest for 5 minutes before cutting. Serve with your choice of seasonal vegetables.

 

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Mixed Berry Jam

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Making and canning homemade jams and jellies in your own kitchen is simple. Get the recipe for my Mixed Berry Jam and use berries in your freezer or fresh picked from the field.

Mixed Berry Jam in a vintage Mason jar along with blueberries in a blue speckled bowl, strawberries, blackberries, and raspberries in pint farm containers

If you are looking for a great recipe to try, you’ll love my Triple Berry Jam. It’s a combination of strawberries, blueberries and blackberries. A very tasty combination. I love to stock up on berries when they are in season and plop them in the freezer. There is absolutely nothing wrong with freezing berries. If you freeze them at the peak of perfection, they maintain impeccable taste when you need them later.

How do you make homemade jam?

My mom and dad taught us so much. I remember asking my mom one day, how hard is it to make your own jam?? She said simple. You start with fresh ingredients, a little sugar, citrus pectin and cook it on the stove top. Then can it up. Simple. I will say that homemade jam takes patience and time. You need to focus completely on the pot of jam or you will burn it. Do it on a day you can completely focus on a great pot of homemade jam.

Order a Ball Enamel Water Canner. This will be your favorite tool for making homemade jams, pickles, and more. The kit comes with everything you’ll need to get going!

What is the difference between jam, preserves, and jelly?

I’ve been asked many times, what is the difference between jam, preserves, and jelly! Jam is made up of slightly more sugar than fruit, preserves are more fruit than sugar and jelly is made out of fruit juice. All of these will typically have some sort of citrus pectin to make them gel.

How do you make Mixed Berry Jam with Pectin?

Cook the strawberries, blueberries and blackberries over low to medium heat until soft. Lightly mash the fruit with a potato masher. Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. (note: I use a commercial pectin, called Pomona’s Pectin in all of my jams- you can buy it on Amazon.)

In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly. Turn the heat on low to medium. Skim foam if necessary.

How do I eliminate the foam on top of the jam?

I also use a vegetable defoamer to eliminate foam. This is something used in the production of maple syrup and is also available online. After the jam comes to a rolling boil, sprinkle in the defoamer and stir. It will knock down the foam.Mixed berry jam in pint mason jars cooling on the counterHow do you can homemade jam?

Ladle hot jam into the hot jars, leaving 1/2 inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. I use a pair of rubber-tipped tongs to easily handle hot jars. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place.

blackberries and raspberries in pint containers at the farm

Looking for other ideas for your fresh berries? Try my Mini Berry Swirl Cheesecakes!

mini mixed berry swirl cheesecakes in paper liners

Mixed berry jam in vintage Mason jar
5 from 17 votes
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Mixed Berry Jam

Making homemade jam is super simple and oh so yummy!
Course Preserves
Cuisine American
Keyword jam with pectin, mixed berry jam, mixed berry jam recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 jars
Author Jessica Robinson

Ingredients

  • 3 cups strawberries
  • 2 1/2 cups blueberries
  • 2 1/2 cups blackberries
  • 7 cups granulated sugar divided
  • 1 1.75-ounce package fruit pectin
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. In a 8-quart saucepan, cook the strawberries, blueberries and blackberries over low to medium heat until soft. Lightly mash the fruit with a potato masher. Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
  2. In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly. Turn the heat on low to medium. Skim foam if necessary.
  3. Ladle hot jam into the hot jars, leaving 1/2 inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. I use a pair of rubber-tipped tongs to easily handle hot jars. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place.

A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Sugaring Season and Producing Pure Maple Syrup

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Italian glass maple leaf container with pure maple syrup

Do you love pure maple syrup as much as I do? Sugaring Season and Producing Pure Maple Syrup has been a tradition throughout New England and New York for generations. We all love maple syrup on our pancakes, but did you know you can use it to sweeten your coffee or use in your favorite cake recipe?

Right now, aromas of sweet sugary steam burrowing out of cupola doors on sugarhouses throughout New England and New York fill the crisp air this time of year. And with the abundance of snow that has been dropped up North this season, they should be blessed with enormous amounts of the sweet sticky goodness. During the early spring, for about six to eight weeks, farmers work frantically day and night to produce every last drop of maple syrup. The season will end abruptly when trees start to bud.

My dad, Rob Lamothe started out with six taps and now has over 6,000 taps. Our family’s farm, Lamothe’s Sugar House has been producing pure maple syrup for over 40 years. What started as galvanized buckets. Today, everything is on plastic tubing. Hundreds of miles of blue tubing run throughout sugar bushes, into large collecting tanks. Sap is collected on a daily basis and brought back to the farm to boil down into maple syrup. Sap is perishable and has to be boiled within 24 hours. It takes approximately 43 gallons of sap to make ONE gallon of pure maple syrup. Isn’t that crazy?! You are probably realizing right at this moment, why the real stuff costs so much! Well worth every penny for something made from a local farmer!

Gentlemen in red and grey plaid jacket tapping maple trees in t he snow

gentlemen in the snow, tapping maple trees

Maple syrup never goes bad. It’s bottled at 190 degrees F into food safe containers. As long as the container is sealed, it will last on your pantry shelf indefinitely. Once the syrup cools, it sucks down the Styrofoam seal on the lid. Refrigerate after opening the container. Should the maple syrup get mold, simply pour into a saucepan, bring to a boil, and skim off the mold. Place back into a clean container and let cool completely before refrigerating. Learn all about the grading of maple syrup. The darker the color, the deeper the depth of flavor.

blue plastic tubing collecting maple sapMaple syrup is made into many unique confections. Everything from granulated maple sugar and pure maple candies to barbecue sauce and meat spice rubs. Below, maple candies dry on a baking rack. At our family’s sugar house, maple candies dry and then are dipped into a crystaling coating. This coating gives them a natural outer coating which gives them a longer shelf life. Most of the Golden syrup is saved to make pure maple candies and sugar coated nuts. The reason being, the lighter the syrup, the higher the invert sugar, and the easier it will crystallize. My mom always said making maple candy is an art, not a science. If the weather was rainy or muggy, she wouldn’t make it, because candies might not set and harden.

Granulated maple sugar is the granular form of maple syrup. Absolutely nothing added. It’s heated to a higher temperature and stirred to remove moisture. For baking recipes substitute equal parts of granulated sugar, adding the touch of maple sweetness, without adding any liquid. If you’re not in New England, the easiest place to find granulated maple sugar is on Amazon.

Pure maple candies drying on a baking rack

We love everything maple. Be sure and try my Maple Whiskey Grilled Chicken

Maple whiskey grilled chicken on a plate with sauteed mushroom and glass of strawberry rhubarb lemonadeGrilled Maple Balsamic Pork Chops

 

Maple glazed pork chops sitting on light blue plate in galvanized serving tray

A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

A Farmgirl’s Table

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brown sugar whiskey steakMy first cookbook New England Farmgirl was a great success. That book was a foodie tour of New England and highlighted beautiful farms, sugar houses’, farm stands and such, along with recipes from my family’s farm. When it came to writing a second one (A Farmgirl’s Table) I was overflowing with ideas. This time around I knew I wanted to step up my game- take the images to a whole new level. Even the recipes- they needed to be more diverse and just better. (like my Brown Sugar Whiskey Steak with a Roasted Garlic Blue Cheese Butter, pictured up above)

Scott saw me standing on my head (practically) taking images and decided he needed to fix me something else, a little more safe. Can you picture this?! I had set up a pallet on plastic sawhorses from his tool shed in our living room. This pallet is something I got for free, salvaged from the horse barn. I ripped it apart and put the boards close together. Then I whitewashed the pallet with dry brush technique, making it looked aged. But, it wasn’t sitting on anything very sturdy. So, he built me a table out of 2×4’s and a thick wainscoting top. In addition, I have a whitewashed wainscoting backdrop- so you don’t see the crap in our living room (or my desk). And, by crap, I mean the billions of vintage flatware, linens, dishes, bowls, wooden trays and so on. Us women call that goodies- men call it crap.

It’s HOT here in North Carolina. For the first cookbook, I was stupid and photographed everything outside. (because we all love natural light!) Even the ice cream. Not smart! For this one, I’ve got the newly built backdrop sitting in our living room, right up against a large picture window. Sheer white drapes and tea clothes are pinned up when I need to filter the super intense North Carolina sun rays. This was way more efficient of a set up! It’s like having the best of both worlds. Beautiful natural light situated inside your central air-conditioned home. Right around the corner from your kitchen that you’re producing all this goodness in!

I’m a one of a kind type of woman- who does it all! Grows most of our own food, cans jellies, pickles, barbeque sauce, marinara sauce, makes homemade meals and can bake pretty much anything. I can also swing a 50-pound bail of hay into the barn loft without a lot of effort, muck stalls and back up a trailer. Yup. Not a ton of women can say that. So, knowing my independent, spitfire personality and the DIY woman I am. I set forth to create a cookbook that would be inspiring for many. A Farmgirl’s Table was forged for anyone who has farm-fresh cooking inside of them. You can read all about our farm stories too. The good and the bad.

Farmgirls-Table-Cover[1]Homemade pie crust. Yes, you can make this crust and everyone will be begging you for the recipe! The recipe for my Farmer’s Quiche, which features a cornmeal crust is to die for. Even better, bake it in a Lodge cast-iron skillet. Ever thought about making your own spice rub or barbeque sauce? Now you can- with my Maple Sugar Spice Rub and Smoked Apple Barbeque Sauce. And to go along with those Backyard barbeque-style recipes, you’ll definitely want to try my Yankee Pulled Pork, Tangy Farmhouse Coleslaw and Maple Home style Baked Beans. Be sure and bottle up your own homemade barbeque sauce to give as gifts during the holidays!

IMG_0057For everything beyond dessert and dinners, we’re stocking your pantry with plenty of jams, jellies and homemade pickles. Blueberry Lavender Jam is a huge hit with blueberry lovers and Spiced Apple Jam is great in the fall. Since we’re digging up all the heirloom recipes, let’s talk about my great-grandmother’s recipe for Farmhouse Bread and Butter Pickles. Oh, this one is a keeper! There are so many wonderful, easy to make recipes, I cannot name them all! Be sure to pre-order yourself a copy now on Amazon!

https://www.amazon.com/Farmgirls-Table-Gsp-Trade/dp/142364218X

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Citrus Fresh Pick Event at The Fresh Market

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This is a sponsored post. All opinions are my own. #sponsored #ad

blood_orange_salmon_with_black_riceWe recently started trying to lose weight and are looking for innovative ways to spice up meals. What better way than with the flavors from the Citrus Fresh Pick Event at The Fresh Market going on this month!? Have y’all been there to taste all the samples they have? Oh you should! I’m serious, doesn’t this Blood Orange Salmon look beyond delicious?!

At The Fresh Market, you’ll always find fresh produce brimming with flavor to enjoy on its own or as a key ingredient to your favorite dishes. We’re featuring the season’s most tantalizing flavors with The Fresh Pick – a celebration of what’s in season now and how they love to serve it, from their fresh produce tables to their bakery and grocery aisles!

This month The Fresh Market is focusing on the refreshing flavor and versatility of citrus! These sweet, tart and juicy winter favorites deliver a taste of sunshine even on the coldest days.

Learn all about our favorite varieties, from classics like Cara Cara Oranges to the less familiar Pummelo, and explore a special selection of recipes that place citrus at the center of your menu and your plate this season. The Fresh Market team has created so many creative recipes that you’ve got to check out! Be sure and visit their website, and check out a store near you this week!! Get inspired at The Fresh Market!

Now while this yummy, citrus dessert is not on my diet. I’ve always said that everything in moderation and I’m definitely making this flavorful treat! This Creamsicle Trifle is super easy to make and consists of decedent, refreshing, citrus layers of pound cake, Meyer lemon custard and layered with Mandarin slices. Oh my goodness. Can you just taste it?? Get the recipe for this yummy treat and more at The Fresh Market’s website. Be sure and stop in stores right now to taste test all the Citrusy goodness.Creamsicle-Trifle-with-Meyer-Lemon-Custard

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Made From Scratch

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Boyajian Inc.

The new year is upon us. It’s going to be a great year! I’ve come to realize that there are a few things this year I need to accomplish. Ride my horse more, lose weight, love more, eat better, continue to develop and photograph recipes, and most importantly surround myself with positive people who help motive me. All of these things will help improve the life we live.

Times are obviously much different than when we grew up. But, coming to North Carolina has given us the opportunity to create a life very similar to the one we knew as kids for our own children. Pace is much slower, much like 30 years ago in Connecticut. We live in a very rural area. Small, Mom & Pop style grocery stores and meat markets are still thriving. Many are generations old. When we were little, my Mom had a small business out of our farmhouse. She made wedding cakes, baked goods and farm-fresh breads. Everything was made from scratch, with lots of love. My Dad took a simple paper order form to work with him each week. At the end of the week, she had probably a dozen or so orders he would deliver. That gave her a little extra money and sparked her own self-taught genius baking business. Her ability to create such amazing works of art was astounding. Hand-painted, edible sugar flowers. Hours and hours many times to create over-the-top wedding cakes were beyond her time. My Mom inspired me to create such a business at home. This gives us a little extra income to buy groceries, pay board for my horse and anything else we might need. I never dreamed we would ever move to North Carolina. But God guided us here. For many reasons.

There are so many wonderful, made from scratch things you can make. God gave so many of us wonderful gifts. The trick is figuring out what gift God gave you. Use that incredible gift to better your family and the ones that surround you with love. This week I’m working on many upcoming blog posts and some new recipes for my second cookbook. I’ve been blessed by God with the creative talents of my parents and the need to teach my abilities to others. Boyajian Inc. sent me some amazing essential oils to cook and bake with. I’m baking my little heart out this week with some goodness from them! More to come soon!