Ok, Who likes Jelly anyway? it just tares up the fresh baked bread (which might anger the “Dough God”) Jams are the way to go! Soft and spreadable, no injuries hear to that fresh loaf. I tried this recipe over the winter, found it on the Internet:
Strawberry Jam – very easy - soft to spread- INGREDIENTS
[ul]
[li]2 pounds fresh strawberries, hulled [/li][li]4 cups white sugar [/li][li]1/4 cup lemon juice [/ul]DIRECTIONS[/li]
[ol]
[li]In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate. [/ol]To test for jelling[/li]Place three plates in a freezer… after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together (if you can make a line through it with your finger) it’s ready to be canned!
This is the recipe that Linda uses and I’m thinking, it could even make Doughey-Joey’s bread tasty!?
Three cups crushed berries (about one and 1/2 quarts of berries), five cups sugar, one package powdered pectin and one cup cold water.
To Make the Jam: Measure three cups of prepared fruit into a large mixing bowl. Add the sugar, mix well, and let stand for 20 minutes. Stir occasionally.
Dissolve powdered pectin in one cup cold water in a saucepan and bring to a boil and boil for one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes.
Pour the jam into clean freezer containers or canning jars, leaving one-half inch headspace. Cover the containers and let stand for 24 hours, or until the jam has set and become firm. This quantity makes about seven half-pint jars or freezer containers.
When jam comes out of the freezer, thaw overnight in the refrigerator. If the jam is too firm, you can soften it by stirring. If it tends to separate, stirring will blend it again. If freezer jam is too soft bring the jam to a boil in a saucepan on top of the range for one minute and it will thicken as it cools.
ALWAYS, keep opened jars refrigerated, as there are no preservatives in this jam and all sorts of “things with eyes and legs” will quickly appear in your jam, if left out in open air for too long a time!
“How to “tie” this into a fly fishing forum”!?? Simple! While waiting for jam to set, tie up a selection of dry flies! While jam comes out of freezer and is thawing for first use, tie up a selection of nice soft hackles! When jam is thawed and spreadable, apply liberally to slices of home made wheat/walnut bread, wrap in wax paper and head for closest body of water. Eat jam and bread, while waiting for morning, or, evening rises.
Saint Paul, Please thank your Linda for me! Quickly before you get shmutzed by Linda for being on a site that the Doughie-Joey is probably uttering bad thoughts about.
I bought a jar of Jalapeno pepper jelly all I can say is if ya never tried it get some… The stuff I picked is 4 Monks brand and not terribly spicy.
Ohiofly, you ever have a real “Dough God”? My mother used to make these, it was a ball of home-made bread dough, then she would punch it down flat, cut multiple slices in it, leave it rise slightly, Fry it to a golden-brown. She always topped it with Corn Syrup but it tasted good with most anything, especially freshly made Jam…
Smucker’s Blackberry Jelly & Peanut Butter on wheat, place in baggie and insert into float tube pocket. I hear a rumor that blackberry jelly is preferred by trout.:?:
Doug
My lady’s recipe,(above), works excellently with all berries, not merely strawberry.
Blackberry, takes less sugar and when she does it just right…in only ONE bite, the life threatening taste of SPAM, is cleansed from one’s pallet.
(of course, you can also rid your body of “SPAM toxins”, by merely sucking on an algae covered rock)
When I was a Kid, my mom made all kinds of Jams. We lived on a soft fruit Orchard. Us kids would take the pitted cherries used in the jam making down to the Oxbows that we passed on the way to school each day. We’d throw a couple of handfulls of crushed cherries in the water. Come Saturday and Sunday we’d bait our lines with a crushed cherry embedded with a hook. Make that a sharp hook. Carp love the crushed fruit. It works with Apricot halves too but they don’t stay on the hook as well. Yellow/red Royal Anne cherrys work better than the black or red cherrys.
Believe it or not a Carp caught in cold clear water is very good tasting. It is illegal to ground bait this way anymore in BC but I still see kids doing it.
And that my son is how you connect jam making with fishing. None of your desperate Make jam, tie a fly attempts to tie the two together. If I only had a baked Carp with cherry jam recipe My life would be complete. :mrgreen:
Gnu Bee - Thank you o’wise one for the inlightning! Who da thunk - Cherries - apricots would attract a fish, but what do you expect from a fish that eats anything!!!
