Murphy's Menu
Regina Murphy
Wednesday, July 23, 2008
Only one cook-off left: This Wednesday it’s fresh, local salsa! The last of our “People’s Choice” competitions is today, and the winner will get a fabulous prize bag full of culinary goodies from Madelynn’s and the Gazette, and will be the star of next week’s food page.
There were seven excellent jellies at the market Saturday morning.
Despite a little drizzle, the Downhome Celebration had a great crowd. We had kids playing “Toss the paper in the Gazette box” and rolling watermelons — there were fresh tomatoes, lots of squash, flowers, baked goods and “you name it” available for sale.
The Farmer’s Market, which is sponsored by The Learning Connection, is open Saturday mornings at 8:00 and Wednesday evenings at 5:00. The food is great, the prices are great, and it’s fun to run into all your neighbors.
Our winner this year in the jam and jelly contest is Ed Moyer. He is also a vendor at the Market and took time out of his busy morning to run down a jar of Elderberry Jelly. It was a beautiful dark burgundy color, with a rich flavor, similar to grape, but a little more tart. Everyone at the market remarked on it, and a few quoted that famous line from “Monty Python and the Holy Grail.”
Tracey Graham brought another sugar-free delight, this time made from watermelon. It was a bright pink color, with a delicate watermelon flavor. Naomi Brenzikofer, who is a market regular, submitted a pretty purple blackberry jelly and a lovely wild plum jelly. For some reason, plum jellies have such a great texture to them.
Sharon Ewing down at Designs by Sharon brought a unique jelly: it’s made from corn cobs. Normally, those would be heading to the pig trough or the compost pile, but there is still some flavor to be had out of the cobs after you cut the corn off. This jelly was very pretty, had a nice flavor, and came in the cutest basket made of miniature corn cobs that I have ever seen!
SHARON’S CORN
COB JELLY
6 - 8 corn cobs
1 box Sure-Jell(1.75 oz.)
4 cups sugar
yellow food coloring (optional)
Boil six or eight corn cobs (after the corn is cut off) for 10 minutes in enough water to cover the cobs. Strain the liquid. Measure 3 cups of liquid back into the pan.
Add 1 box of Sure-Jell and bring to a rolling boil. Add 4 cups sugar and return to a boil for one minute. For color, you may add a little yellow food coloring. Pour into five eight-ounce jelly jars and process according to pectin instructions.
Stacy Doemland of Sunflower Gymnastics dropped off a great jalapeno jelly. It was sweet and hot, and a pretty pale green with chunks of dark green pepper. “Perfect to put on cream cheese with crackers” said one taster. Stacy’s jelly came in a close second.
Ernestine Hatch brought a Gooseberry Jelly, which also caused many exclamations of delight. It was a beautiful rose color, fairly sweet with just a hint of tartness.
Congratulations to everyone who competed--all the jellies were fabulous!
I love freezer jams, but don’t have a lot of room. So, when I make them, I plan on two for me and two for someone else!
APRICOT FREEZER JAM
3 cups prepared fruit (approx. 2 lb. ripe apricots)
6 cups sugar, measured into separate bowl
2 pouches Certo Fruit Pectin
1/4 cup water
Rinse four to six clean plastic containers and lids with boiling water. Dry thoroughly.
Pit and finely chop unpeeled apricots. Measure exactly 3 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix pectin and water. Add to apricot mixture and stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers (important) and immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to three weeks or freeze extra containers up to one year. Thaw in refrigerator before using.
Let’s get cooking!