Jams and Jellies Two Ways

One of the best ways to preserve this summer’s fruit bounty is to fill the pantry with jars of colorful jams and jellies to enjoy year-round. A few years ago, I explored methods for making jam and jelly while researching for an article I was writing. The results were two processes that both produced excellent results.

The first was a method popular in Europe. Unlike the traditional jam-making process, where the filled jars are boiled in water to seal, this technique has you fill the jars with the hot jam and then turn them upside down. Once they’ve cooled, they’re sealed. Also, the recipe calls for equal amounts of sugar and fruit by weight. Sugar, like salt and acid, is a preservative.

The second is the more traditional method. I used it to make grape jelly with my mom. The trick with jelly is to strain the juice, so the final product is clear. Plus, unlike the jam recipe, we used pectin to help make sure the jelly became firm. With pectin, it is important to not over-cook the mixture, or it will be set like rubber.

If jam and jelly making is on your summer schedule, check out these two recipes. They will work with whatever fruit you want to preserve.

Yield: 8 (4-ounce) jars

Author: Linda Ditch

European Style Strawberry Jam

The recipe is for one pound of fruit. If you have more, just adjust the recipe by weight. For example, I had 1 pound, 13 ounces of strawberries, so I used the same amount of sugar and 2 1/2 tablespoons of lemon juice.

Ingredients

• 1 pound of stemmed and cleaned fresh strawberries, (or frozen strawberries, thawed with the juice)
• 1 pound sugar
• 1 1/2 tablespoons lemon juice
• 1/2 cup water, if necessary
• 8 4-ounce jars, with lids and screw bands

Instructions

1. First, start by sterilizing the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw bands by hand. In a large pot or canner, place the jars without lids on a rack so they do not touch the bottom. If you don’t have a rack, place the rings on the bottom and set the jars on top. Fill with water to 2 inches above the jars. Cover and heat to boiling, and then boil for 10 minutes. After that time, turn the heat to low and keep the jars in the water until needed.
2. Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the boiling pot over the top to cover. This will soften the rubber to help the lids seal. Also, place a small plate into the freezer to use to test the jam later.
3. In a large pot, place the berries, sugar, and lemon juice. (If using frozen berries, do not use the water since the juice that comes out of the berries when they thaw will be enough.) Stir together and using a potato masher, mash the berries to help them break down and release their juice. Add water, if necessary.
4. Bring the berries to a boil, stirring constantly. Keep stirring and boil for 20 minutes. Take the plate out of the freezer and drop a small amount of the jam on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, keep boiling and test every 5 minutes until ready, up to 30 minutes.
5. When ready, turn off the heat and skim any foam off the top. Take a jar out of the water and drain. Ladle in the hot jam (a funnel helps) until it is almost full, about 1/8 inch from the top. Wipe the rim of the jar with a damp towel to clean off any drips, and then take a flat lid from the warm water and place on top. Screw on a ring and then flip the jar upside down and sit it on a rack to cool.
6. Continue until all of the jars are filled and upside down. Allow the jam to cool completely before turning right-side-up. To check the seal, press on the lid. If it springs back, the jar is not sealed. The jam is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened.
7. Note: You can process the jars the traditional way. Just place the jars into a canner or large pot with a rack, making sure the water covers the jars by at least 2 inches. Put the lid on top and bring it to a boil. Boil for 10 minutes, and then remove the jars and sit to cool.

Yield: 8 8-ounce jars

Author: Linda Ditch

Mom’s Grape Jelly

If you don’t have the grapes, this recipe works with bottled pure grape juice. Mom suggests Welch’s.

Ingredients

• 3 1/2 pounds Concord grapes, stems removed
• 1 1/2 cups water
• 1 box Sure Jell pectin
• 1/2 teaspoon butter
• 7 cups sugar
• 8 8-ounce jars, with lids and screw bands

Instructions

1. First, prepare the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw band rings by hand.
2. Place the grapes into a large pot and crush with a potato masher. Add the water and bring the pot to a boil. Cover and simmer for 10 minutes.
3. Over a large bowl, ladle the grapes and juice through a fine-mesh strainer, a few ladles full at a time, pressing with the back of the spoon to squeeze the juice from the pulp. Discard the pulp.
4. Over another bowl, secure three layers of damp cheesecloth or a piece of muslin over the top with a rubber band or string. (Mom uses muslin.) Slowly ladle the grape juice onto the cheesecloth so the juice slowly drains through into the bowl. Use a spoon to scrape aside the accumulated fine pulp on the cloth to help the juice flow through.
5. Fill a canner halfway full of water and sit on the stove. Turn the heat to high and bring it to a boil. Turn the heat down to a simmer and place the jars inside to warm so the warm jelly mixture will not cause them to break. Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the canner over the top to cover. This will soften the rubber to help the lids seal. Place a small plate into the freezer to use to test the jelly later.
6. In a separate bowl, measure the exact amount of sugar. Set aside until needed.
7. Measure 5 cups of the grape juice into a large pot and add the box of pectin. Add the butter to keep the juice from foaming. On high heat, bring the juice to a boil, stirring constantly.
8. When the juice comes to a boil, quickly add the sugar and stir to dissolve. Bring the mixture back to a boil. Take the plate out of the freezer and drop a small amount of the jelly mixture on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, only boil for one additional minute and then turn off the heat.
9. Remove the jars from the warm water and turn up the heat to bring the canner back to a boil. Quickly ladle the hot jelly mixture into the jars, filling to within 1/8-inch from the top. Wipe the rims with a damp cloth to remove any drips, and then place a warmed flat lid on top. Screw on the bands.
10. Gently place the jars into the canner. Make sure the water covers the jars by at least 1 to 2 inches. If not, add more boiling water to the canner. Cover, bring the canner back to a boil, and process for 5 minutes.
11. Remove the jars from the canner and place them on a towel to cool completely. You will hear the lids start to pop almost immediately as they seal. To check the seal on the cooled jars, press on the lid. If it springs back, the jar is not sealed. The jelly is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened.

Good Grub on the Wichita Wicked Brew Tour

 

This summer, you'll find some great food and beverages at the spots featured on Visit Wichita’s Wicked Brew Tour 2021. There are 19 breweries and coffee shops to pick from, so you can pick your brew of choice. Just grab your passport at any participating locations and then collect at least ten stamps to complete the challenge. Bring your passport to the Visit Wichita office, or mail it in, and win a tour t-shirt (available on a first-come, first-served basis). 

When I was in the city as a guest of Visit Wichita a couple of weeks ago, I enjoyed exploring these Brew Tour locations. All three were terrific and highly recommended by me! 

Sweet Allie B’s Limestone Beer Co.: Lunch is a great time to visit this small eatery. 

I enjoyed the Wild Thyme sandwich made with smoked turkey, Swiss cheese, cranberry jalapeño jam, and avocado cream on a ciabatta bun. The jam wasn’t spicy, so don’t miss out on this great sandwich because you’re afraid of some heat.  I also had a side of the broccoli salad, which was also tasty. 

River City Brewing Co.: A wide-open cheerful spot for dinner

My brew of choice was the Old Town Brown ale, served alongside an order of their chips with the Rock Island Red queso that was some of the best I’ve ever had! 

My entree was the steak burrito, filled with nicely seasoned beef, black beans, caramelized onions, peppers, potatoes, cheddar cheese, Monterey Jack, queso, and topped with tomatillo salsa, sour cream, and fresh cilantro. Sooo good! 

Mom ordered the fried chicken Mac N Cheese that was the ultimate in comfort food. The serving size was so large we took enough home for both of us to enjoy for dinner the next night!

Wichita Brewing Co. and Pizzeria: Another fun and lively dinner spot.

I started with a pint of their 5:02 Amber, which was great. Then Mom and I shared their Caprese Salad appetizer. 

For our entrees, she got the Oven-roasted Chicken Alfredo, and I had a Classic Margherita Pizza. Both were very good!  We shared a root beer float for dessert, which was the perfect end to a steamy hot summertime evening.

Other places on the list I didn't get a chance to explore include:

Breweries--Augustino Brewing Company, Central Standard Brewing, Hopping Gnome Brewing

Company, Nortons Brewing Co., PourHouse by Walnut River Brewing, and Third Place Brewing 

Coffee Shops--Churn & Burn (Northeast & Southeast), Cocoa Dolce Chocolates (East, West & Downtown), Fairmount Coffee Co., Il Primo Espresso – (East & Downtown), Kookaburra Coffee, Leslie Coffee Co., Placeholder Coffee, Reverie Coffee Roasters, Sunflower Espresso & Food Truck, and The Donut Whole

Hopefully, I'll make it back to Wichita before the summer is over so I can complete my Passport. What are some of your favorite spots on the list? 

Disclaimer: While Visit Wichita covered the cost of my hotel, food, and attractions, all of the opinions expressed are my own. 

Lavender Lemonade

 

Do you ever get tired of the same ol’ beverage?

That happened to me a week ago when the first heatwave of the summer hit, with temperatures topping out in the low 100s. Usually, I drink a lot of water during the day to keep hydrated. Sometimes I grab a can of Spindrift Sparkling Water or Zevia Peach-flavored Black Tea for a change. My go-to restaurant drink is unsweetened iced tea. Occasionally, I crave a Diet Coke fountain drink. It tastes better than from a can or bottle.

When Mom and I had lunch at The Kitchen in Wichita on a steamy weekday, I was intrigued by the lavender lemonade on the menu. It tasted terrific, with tart lemon, just enough sweetness, and a hint of lavender. 

Of course, I had to try making the lavender lemonade at home. Since I didn’t want to make an entire pitcher, I went with this concentrate made with lemon juice and a lavender-infused simple syrup. That way, I can make it by the glass since Mom isn’t a fan of lavender recipes. I can even freeze some of it for future enjoyment. 

I like the versatility of this simple recipe. Instead of plain water, I use unflavored sparkling water in my lavender lemonade because I think drinks are more fun with bubbles. This beverage is tart, so add more sugar or less lemon juice to fit your taste.

I’ve always enjoyed culinary lavender in recipes—cold fruit soups, shortbread cookies, and the Apricot and Lavender Mini Almond Cakes I blogged about last year. The key is not to use too much. Otherwise, your recipe will taste like perfume. 

Culinary lavender is available in spice shops and online. I bought this container a couple of years ago from Sweet Streams Lavender Company here in Kansas, and it is still as fragrant as when I first brought it home.  (FYI: I also love their lavender linen spray!)

Now I have the perfect beverage to cool my spirit and soothe my soul this summer. 

Yield: 12 servings

Author: Linda Ditch

Lavender Lemonade

An elegant twist to a summer classic. The concentrate allows you to make this beverage either by the glass or by the pitcher.

Ingredients

• 1 cup sugar
• 1 tablespoon culinary lavender
• Peel of 1 lemon
• 1 cup water
• 1 1/2 cups fresh lemon juice
• Still or sparkling water

Instructions

1. Put the sugar, lavender, lemon zest, and 1 cup of water into a medium saucepan. Stir over medium-high heat until the mixture just starts to boil and the sugar is completely dissolved. Remove from the heat and let the mixture stand for 1 hour.
2. Strain the syrup mixture into a jar or other non-reactive container, discarding the lavender and lemon peel. Add the fresh lemon juice and stir to combine. Refrigerate the concentrated until needed.
3. To prepare: Place some ice cubes into a 16-ounce glass. Add 1/4 cup of the concentrate (or more, depending on how strong you want the taste), and then top off the glass with either still or sparkling water. Enjoy!

Created using The Recipes Generator

6 Must-See Wichita Attractions

 

Have you ever visited a city only to wish you had more time to see everything? For me, Wichita, Kansas, was one of those places. Though I’ve spent time there on many occasions seeing family or working, I never took in the sites like a proper tourist. 

Photo credit: Visit Wichita

That’s why when Visit Wichita recently offered to set up a stay so I could check out some of the places on their Attractions Tour 2021, I jumped at the chance! My just-turned-80 mom came along too.

Our home base for our three-day visit was Sonesta Simply Suites on the Northeast side of town. Mom and I had adjoining rooms. 

Both were furnished with a queen-sized bed, recliner, huge desk...

...plus a kitchen equipped with a coffee pot, toaster, stovetop, microwave, refrigerator, and dishwasher—plus plates and utensils. The free wi-fi was reasonably fast, and there were plenty of channels on the TV. 

While there was no complimentary breakfast, the hotel did have free coffee and snacks available, as well as a small grocery area to pick up a thing for two. The bed was comfortable, and I got a great night’s sleep while I was there. This hotel would be a great place to say for families trying to save money on meals or in need of a kitchen for specialty diets. Mom and I loved having our cold beverages and favorite snacks at the ready.

Thirteen area attractions are participating in this year’s tour. All you have to do is pick up a passport at your first stop, get it stamped by at least six of the thirteen places, and then mail it into Visit Wichita before September 6th. Then you’re in the drawing to win a 2022 annual pass for you and your family to ALL 12 ATTRACTIONS and a home Wind Surge ballgame for up to six people. 

Here are the six places I picked visit and highly recommend, in no particular order:

1. Tanganyika Wildlife Park is located just outside of Wichita in Goddard, Kansas. Both Mom and I are big fans of zoo television shows on Nat Geo Wild and Animal Planet, so this was a must-see for us. They had scooters available to rent, so we got one for Mom, which made her visit even more enjoyable on a steamy, hot summer day. 

Photo Credit: Tanganyika

The best part about this place was the numerous opportunities to interact with animals. I got to feed a ring-tailed lemur, an Indian rhino, and my favorite animal, a giraffe. We had Unlimited Encounter Passes, so there were many animal-feeding opportunities open to us—pygmy hippo, lorikeet, bunny, tortoise, and guinea pig, plus the ones I already mentioned. Plus, I got to pet a couple of kangaroos. Check out their website to see all of the animal encounters available.  

2. Kansas Aviation Museum I love flying and spent much of my childhood dreaming of being a flight attendant so that I could zoom around the world. Since Wichita is known as the Air Capital of the World due to the multiple airplane manufacturers in the city, I had to visit the Kansas Aviation Museum. 

Located in the original Wichita Municipal Airport Terminal, built in the 1930s, I explored exhibits on Cessna and Beechcraft, complete with full-sized airplanes. I was especially intrigued by the WWII exhibit and how Wichita was key to the U.S. war effort. And I adored the view from the air traffic control tower.  

3. The Kansas African American Museum was one of the more enlightening stops on my Wichita trip. I’d never heard of this place before, which is why I picked it. Located in the former Calvary Baptist Church in what once was a vibrant black community in Wichita, the museum tells the story of African Americans both from the city and state in a meaningful way to everyone. 

Currently, there is an outstanding exhibit called A Portrait of a Man. The displays highlight influential African American men in Kansas, both past and present, to illustrate the complex characteristics of this group, who are often seen as one-dimensional. As a KU Jayhawk basketball fan, I was fascinated by the display about John McLendon, Jr. He learned the game from James Naismith while attending the university but couldn’t play on the then-segregated team. Eventually, he became the first black basketball coach at a predominantly white university (Cleveland State) and coached in the pros. 

Being a former preschool teacher, I also fell in love with a lithograph titled “Boys” by Elizabeth Catlett. Give yourself plenty of time to explore and learn when you visit TKAAM. It will expand your knowledge and touch your heart. 

4. Old Cowtown Museum takes you back to the Wichita of 1865-1880. Mom and I got a golf-cart tour led by Anthony Horsch, director of education and interpretation. 

I felt like I’d stepped onto the set of an old Western movie. Of course, my favorite spots were food-related, such as the cheese counter in the Meat Market, as well as the General Store. 

My traveler’s heart also was drawn to the train depot. Be sure to spend most of the day at Cowtown. There is a lot to explore!  

5. Mid-America All-Indian Museum was another of my “I’ve-never-heard-of-it” picks. Not only did I discover some new-to-me facts on the Native American experience (they were not automatically U.S. citizens even though they were here first!), but I also enjoyed an excellent display on the work and life of artist Blackbear Bosin. He designed the iconic Keeper of the Plains statue located on the Arkansas River outside of the museum. 

Bosin also painted some beautiful pieces, such as one titled Prairie Fire, which was in National Geographic magazine. 

I also liked his humorous cartoon drawings. This museum isn’t large, so it doesn’t take long to make your way through the exhibits. 

Photo credit: Jessica Sawatski

6. Wichita Wind Surge ballgame was the only attraction on my schedule that I didn’t experience, thanks to the weather. No, the game wasn’t a rain-out—just the opposite. The temperature was more than 100 degrees! Not ideal for a visit to the ballpark. However, I did see the beautiful Riverfront Stadium. This is the first season in the city for the Wind Surge, a Minor League affiliate of the Minnesota Twins. While I was disappointed to miss the game, I will try again soon. 

For information on all 13 Attractions Tour locations and lodging and dining info, check out the Visit Wichita website. I’m already dreaming about my next trip to this friendly, fun city.

Disclaimer: While Visit Wichita covered the cost of my hotel, food, and attractions, all of the opinions expressed are my own. All photos are mine except where noted. 

Lemon Drizzle Bundt Cake

 

Since first hearing about a lemon drizzle cake on The Great British Baking Show, I’ve wanted to try making one. I love lemon confections with the perfect combination of tart and sweet. While lemon bars are also a favorite, cakes are so much simpler to make. 

Or so I thought. 

It took me three tries to get this recipe right. I was inspired by one I saw on Instagram made by Irish cookbook author Clodagh McKenna and a traybake version (made as a rectangular cake pan instead of round) by the iconic Mary Berry. Both recipes used the same ingredients and amounts for the actual cake. It was the method of mixing and the drizzle that differed. 

For my first attempt, I baked it in the 8-inch cake pan McKenna’s recipe recommended. (Actually, her instructions called for a 20-22 cm round cake tin, which is right around 8 inches.) 

Well, I had a disaster on my hands. The sides of my cake pan weren’t high enough, and the batter spilled over into the bottom of the oven. My smoke detectors blared as the lovely lemon batter turned black as I tried to clean it out. What was left in the pan continued to bake, but it sunk in the middle. However, it tasted great!

For the second attempt, I used a 9-inch cake pan. It worked well, except the cake again sunk in the middle. I mean, it sank—to about half the size of the edges. 

It looked terrible even though it tasted delicious.

I researched why cakes sink in the middle and came up with two possibilities: One, I opened the oven door too early before the cake could firm up. Though I never looked inside until the timer went off, both cakes seemed to take a long time to firm up in the middle—way past the time noted in the recipes. 

The other possibility was too much leavening in the recipe. I wondered if the extra baking powder was too much when using self-rising flour, which also contains baking powder. Maybe the British “self-raising” flour was different than that found in the U.S.? It turns out our self-rising flour actually has less baking powder, plus salt. So, too much leavening probably wasn’t the issue.

Then I saw a couple of recommendations online for using a Bundt pan instead of a cake pan. This type would allow the center of the cake to bake at the same rate as the outside edge. 

As you can see, that did the trick! 

Lemon juice drizzled over the still-hot cake makes it moist and tart, while the glaze gives it an additional lemon flavor kick.  

This cake makes a tasty summer dessert easy to both create and serve at an outdoor gathering. I also plan to enjoy it in the winter, when a lemony treat would brighten a cold, dreary day. 

Lemon Drizzle Bundt Cake

Yield: 10 to 12

Author: Linda Ditch

Ingredients

• 225 grams unsalted butter, softened
• 225 grams granulated sugar
• 4 eggs at room temperature
• 4 tablespoons whole milk
• 275 grams self-rising flour
• 2 teaspoons baking powder
• Zest of 2 lemons
• Juice of 2 lemons
• For the glaze:
• 175 grams confectioner’s sugar
• 3 tablespoons lemon juice
• Lemon zest for garnish

Instructions

1. Preheat the oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray and set aside.
2. In the bowl of a mixer with a paddle attachment, add all of the cake ingredients except for the lemon juice. Beat until well mixed and smooth, starting the mixer slowly so the flour doesn’t fly out everywhere. Spoon the batter into the Bundt pan and gently level the top with a spatula.
3. Bake for 30 to 35 minutes, or until the cake is lightly browned and a skewer inserted into the cake comes out clean. Allow the cake to cool in the pan on a rack for 10 minutes.
4. Turn the cake out of the pan onto the cooling rack with a piece of waxed paper or parchment paper placed under the rack to catch any drips. Using a toothpick or skewer, poke holes all over the top of the still-warm cake. Then slowly spoon the lemon juice, a teaspoon at a time, over the top of the cake, so it absorbs into the cake. You will see it soak in. Go slowly, or the juice will just run off the top. A few drips are okay as long as most of the liquid soaks into the cake. Leave the cake to finish cooling on the rack.
5. Once the cake is cool, whisk together the glaze ingredients until smooth and slowly pour over the top of the cake. You want the glaze thin enough to ooze down the sides of the cake but also thick enough to stay mainly on the cake.
6. Allow the glaze to firm up slightly, and then move the cake to a serving plate. Garnish with lemon zest.

Created using The Recipes Generator