Category Archives: Recipes

Blueberry Chutney

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I had fresh blueberries in the fridge so I decided to be adventurous and try this Blueberry Chutney recipe out of my Farm Fresh Recipes Book.  I was surprised at how yummy it turned out and it was easy to make.  It is wonderful over cream cheese and bread.  -Lora

Makes 1 1/2 cups

1/2 c raspberry vinegar

1/2 c sugar

1 medium onion, minced

1/4 tsp fresh minced ginger

1/8 tsp ground cinnamon

1 tsp minced lemon rind

Pinch cayenne pepper

Pinch salt

3 c blueberries, divided

1/4 c dried cranberries

1. Combine the vinegar, sugar, onion, ginger, cinnamon, lemon rind, cayenne, and salt in saucepan, bring to a boil. Simmer 15 minutes.

2. Add 1 c blueberries and cranberries.  Simmer 20 minutes, stirring frequently.

3. Add remaining 2 c blueberries; simmer 10 minutes.

4. Use as condiment with pork roast, duck, venison, broiled chicken or beef, or as a topping for a turkey or chicken sandwich. Note: Use it for a quick appetizer by spreading it over wedge of brie or cream cheese and serve with crackers or crusty bread.

Recipe from “Farm Fresh Recipes”

Blueberry Summer Squash Bread

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This is the top favorite recipe for the 2010 season!

3 eggs

1 cup oil

1 3/4 c sugar

3 c flour

1/4 tsp baking powder

1 tsp salt

2 tsp cinnamon

1/4 tsp each ground ginger and mace

1 tsp allspice

1 tsp baking soda

2 c grated Summer Squash

2 tsp vanilla

1/2 cup chopped pecans

1 pint blueberries washed

1. Beat eggs, oil and sugar in a bowl. Add zucchini and vanilla; stir well.

2. In separate bowl, mix flour, baking powder, salt, cinnamon, ginger,

mace, allspice and soda. Add to egg mixture; mix well. Stir in nuts and blueberries.

3. Spoon into two greased and floured 8 1/2- by 4 1/2-inch loaf pans.

4. Bake at 350 degrees 50 minutes, or until toothpick inserted in center

comes out clean. Let cool 10 minutes in pan, then remove from pan.

Makes 2 loaves

Cherry Freezer Jam

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I love making freezer jams because they are so easy and taste so good!  This is the recipe from Ball.

 

 

2 1/4 lbs. Cherries (makes 3 cups chopped)cherries

2 T. lemon juice (only with sweet cherries)

5 cups sugar

3/4 water

1 pouch Ball Fruit Jell Pectin

 

 

 Wash, remove stems, pit, and finely chop cherries.  (Do not puree fruit because it may prevent gel)  Combine prepared fruit, lemon juice, and sugar.  Mix thoroughly and let stand 10 minutes.  Combine water and pectin pouch in a small sauce pan.  Boil hard one minute, stirring constantly.  Add cooked pectin to fruit mixture and stir for 3 minutes.  Ladle jam into 8 oz. jelly jars leaving 1/2 inch head apace.  Screw caps on fingertip tight and let jam stand until set, but no longer than 24 hours.  Place in freezer or keep in the refrigerator for up to three weeks.  Enjoy!    Makes 8 jars

 

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