Well, I won't be putting these entries into the local fair this year. I missed the early deadline and I'm not paying extra fees. An entry fee, a late entry fee, plus the regular admission fee. Nope, not happening. At least I'll have enough jam and salsa to last me through until next year. After all, that was the point. Even with me checking, from time to time, the advertising wasn't that great for the deadlines. The navigation on the fair website isn't great as well. They need to work on that.
I'm still debating whether or not I'm even going. I just don't feel like it this year. Kind of like fireworks. Once you've seen one, you've seen them all. I don't even feel like doing anything for Thanksgiving, coming up this weekend. Some good food, comfortable clothes, a board game, a few good movies. Maybe go to the park to enjoy some of the above average October weather? Sounds good enough to me. So 2 of my former entries are below.
I'm all about using what you have in your fridge/freezer/cupboard. Only buy what you really need. Sometimes it's the fresh ingredients sometimes it's the dried. This jam is great on toast, biscuits, as a cookie or tart filling. Even on oatmeal, or pancakes. I like my jam a little loose and not so sugar packed.
Rhubarb Ginger Blueberry/Strawberry Jam
1400 g frozen rhubarb
800 g fresh strawberries or blueberries or any other berry
500 g raw sugar OR 800 g if you like sweeter jam
1 strip of orange rind
1/2 teaspoon grated orange zest
2 tbsp lemon juice
2 tbsp powdered ginger OR 1 tablespoon freshly grated ginger
1 pinch of salt
1/2 standard pkg of pectin OR full pkg if you want a firmer end product
- Directions. I used the general cooking directions (with some tweeks of my own) from the back of the pectin box.
- I canned and sealed the jams using the boiling method for 20 minutes, per batch. Learn more @ www.dummies.com
- It will take you a while if you can/jar using the boil method and have 1 pot. Schedule a free morning or afternoon.
Did you enter any fairs this year and how did it turn out?
Till next time,