Tasty Biscuit

A massively scaled out version of the one in the book since we had 54oz of cherries left over. Yum!

Tai’s Rhubarb Ginger Jam INGREDIENTS 1 lb rhubarb, trimmed, washed and sliced to 1/8-inch pieces (fresh or frozen) 1 cup turbinado sugar 3 oz crystallized ginger, chopped (about 9 tbsp) 1.5 tsp lemon & orange zest (about half:half), coarsely chopped METHODS Combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring constantly…

4# strawberries 1 pound sugar 1/4 C lemon juice some lemon verbena macerate strawberries in sugar and lemon about 24 hours pour off liquid and put it with lemonade mash mixture slightly and bring to a boil in a heavy pot cook 30-45 min add chopped lemon verbena after 25 min and taste periodically Remember…

adapted from recipe for Strawberry Rosemary jam from Leena Cooks (in cans) this is in the big pot 3/4# rhubarb 3C strawberries, chopped 4C evaporated cane juice 1/4 C lemon juice combine and cover let sit and get happy (june 2011 – put in fridge for 2 days) add 1/2 – 3/4 C chopped kumquats…