I love a good soup. Any time of the year. Soup is an especially good treat in the summer! I made up this soup tonight with some of the vegetables from One Farm, but I was inspired by the Potatoes Danelle dug today. She planted and harvested 2 kinds….a red and a purple.
I used everything but the radishes in my Chunky Thick Rib-Sticking Potato Soup.
There are no real measurements for this soup…..I wrote down a recipe but you have to make changes as you go. This recipe is not written in stone. You may like a different vegetable or cheese or spice. You can do that with soup. Soup forgives.
I like to think up names for my homemade jams like the made-up names for the Pies in the movie Waitress.
Today’s Jam is RhubarbCran. I used 1/2 fresh and 1/2 frozen Rhubarb, a bag of frozen Cranberries I’ve been saving all winter, and about 4 plums I had on hand.
I also used Pomona’s Pectin, a product that uses less sugar in order to get the Jam to “jell”. I’m all for less sugar…..and with BOTH Rhubarb and Cranberries, you KNOW this one is TART!
I followed the recipe exactly, except for adding the additional plums. This was my first time using this kind of pectin, and it is a whole different method that you have ever seen before. It is neither hard or complicated, just different. Read the directions, study the website, and order the book – Preserving With Pomona’s Pectin.
I mixed it up in my Calphalon Unison Nonstick Dutch Oven and it had to simmer several minutes so the fruit could get soft. I could watch right thru the glass lid! It did not scorch and nothing stuck to the pan.
Making Jam and Waterbath Canning look complicated, but they are NOT. Clear the Decks in your kitchen, study the recipe several times, and have everything ready…and you’ll do fine!
This jam was Tart and tasted like Rhubarb with a slight cranberry hint. I loved it!