Raspberry-Orange Freezer Jam

August 28, 2017August 27, 2017

I have fond memories foraging in the woods for blackcaps growing up. I would be covered in mosquito bites and burrs by the time I got home, but the jam my mom made from the wild berries always made the trek worth it. To this day my parents produce a variety of jams from their garden’s produce and the berries in our woods. We are fortunate to have our cupboards stocked with their sweet creations, but I got an itch to try my hand at making my own jam this summer.

Since we are still apartment living, we don’t have a sprawling garden or wooded property to gather fresh berries from, so I settled for local produce from our farmer’s market. This was my first time making jam without my mother by my side, so I didn’t want to overwhelm myself. Therefore, I decided to forgo the canning method and chose to make a simple freezer jam.

While the process is simplified, your options for flavor combinations are endless. I chose to make a zesty raspberry-orange batch and loved the outcome! If you are a first-time jam maker, I urge you to try this recipe and have fun with new flavor variations!

Raspberry-Orange Freezer Jam

Ingredients:

3 C. fresh raspberries
1/2 tsp. orange zest
2 3/4 C. sugar
3 Tbs fruit pectin
1/3 C. water

Directions

Wash and pat dry the raspberries
Mash the raspberries in a bowl and add the lemon zest and sugar and set aside
In a sauce pan, mix together the pectin and water and bring to a boil
After one minute, add the berry mixture and continue stirring for three minutes
Pour mixture into sanitized jars
Seal and let them sit at room temperature for 24 hours to set
Store in the fridge for up to 3 weeks or the freezer for one year.

*Makes 3 half pint jars

Lemon Poppy Seed Muffins

August 14, 2017August 13, 2017

I was a picky eater growing up, but looking back, I’m baffled at a few of my food aversions. One of which was muffins. Who doesn’t like muffins?! Three year-old Sarah, that’s who! Luckily, it wasn’t long before I finally found the courage to try a nibble of a strange looking lemon poppy seed muffin, and you know what?! I actually liked it!

While trying a new food was a small act of bravery as a child, the thought reminded me to continue taking risks and trying new things as an adult. Even though you may have convinced yourself you won’t like something (like little Sarah was convinced she didn’t like lemon poppy seed muffins) push yourself to explore new things. You never know when you might discover something delicious or uncover a new passion.

I’ve gone on a ramble now, haven’t I?! Well, let’s get back to the reason you clicked on this post – to learn how to make these delicious lemon poppy seed muffins! Enjoy!

Lemon Poppy Seed Muffins

Ingredients:

Muffins:

2.5 C. flour
1 ¼ Tbs. baking powder
¼ tsp. baking soda
½ tsp. salt
1 C. honey
2 eggs
2 Tbs. lemon zest
¼ C. lemon juice
1 ½ C. plain yogurt
¾ C. coconut oil, melted
3 Tbs. poppy seeds

Glaze:

¼ C. powdered sugar
¼ C. lemon juice

Directions:

Preheat the oven to 350 degrees.
Place baking liners into the muffin tray
In a large bowl, mix together the flour, baking powder, baking soda and salt.
In a separate bowl whisk together the wet ingredients.
Slowly combine the wet ingredients in with the dry and stir until combined.
Gently stir in the poppy seeds and scoop even amounts of the batter into the muffin cases.
Bake until a toothpick can be inserted into a muffin and come out clean (around 20-25 minutes)
Pull the muffins out of the oven and let cool.
Mix together the glaze ingredients until smooth and drizzle over the muffins.
Let the glaze set and then serve!

Month in Review: July, 2017

August 6, 2017August 7, 2017

As we enter August, I can’t help by feel like the summer has flown by. Evenings have already started to feel cooler and I’m desperately trying to grasp onto summer’s carefree spirit before autumn arrives. With a never-ending to-do list, it can be hard to make time for child-like carelessness, but I made an effort in July to say yes more often. The result – a camera roll full of laughter and beautiful memories.

In the beginning of July, I was hesitant to make plans since I was recovering from surgery. Much to my delight, I was feeling better than expected and was able to travel to visit my family. Anyone who knows my parents will understand relaxation isn’t their strong suit. Therefore, it was no surprise that I quickly put to work pitting cherries. To be honest, I was starting to go a bit stir-crazy by this point and welcomed the small task. Plus, I was treated to a campfire and small firework show that night!

July also marked Parallel 44’s 10-year anniversary! The celebration included horse-drawn wagon rides, live music and wine sampling. It was a gorgeous sunny day so Ian and both donned our straw hats and walked around the property giggling at how silly we must look together. However, neither of us got sunburned – so mission accomplished!

Towards the middle of the month Ian’s family flew up to visit. We spent the weekend at the Osthoff resort kayaking around Lake Elkhart, listening to music on the beach and taking a trip to the Wade House. The weekend flew by, and before we knew it we were making our goodbyes and starting the count down until our next get together.

The following weekend Ian and I experienced a first together – figuring out how to haul a couch home! In the past, I would just call up my parents and they would bring their pick-up truck. However, now that I live 2.5 hours away we needed a new plan and turned towards Menards to help us out! We laughed the whole way to the furniture store as we rode down the highway in our heavily branded rental truck.

At the end of the month, my family got together to cheer on Madison’s baseball team, the Mallards. Highlights included wining a t-shirt, eating stadium food and watching my mom catch a ball thrown into the stands! It was quite a night!

Throughout the month of July Ian and I attended a handful of outdoor concerts. With a picnic basket packed and a blanket in hand, we enjoyed warm summer nights listening to music and enjoying our small town.