General kitchen advice

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Spiced Blueberry Jam

	Category	Sauce Recipes
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Ingredients And Procedures

7 c Blueberries (or two 12-oz

Packages frozen blueberries) 1/2 c Plus 2 Tbsp apple-grape

Concentrate sweetener (see Separate recipe) 2 tb Orange juice

2 tb Water

3/4 ts Ground cinnamon

1/2 ts Ground nutmeg

1/4 ts Ground cloves

1/4 ts Ground mace

1. If using fresh blueberries, wash, drain and remove any bits of stem.

2. In a 4-quart saucepan, combine the berries, apple-grape sweetener,

orange juice, water, cinnamon, nutmeg, cloves and mace. Bring to a boil and reduce the heat to medium. Cook at a low boil 20 minutes, stirring often, until very thick. (To test for gelling, put about 1/2 teaspoon jam on a chilled saucer and place in freezer for 1 minute. If, when cooled, jam wrinkles when touched, it is done.) Skim the foam from the top of the jam during the cooking time. 3. Ladle into freezer containers, leaving 1/2-inch headspace. Cool, cover

and place in freezer.

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<h1>Spiced Blueberry Jam</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>7 c Blueberries (or two 12-oz <P>Packages frozen blueberries) 1/2 c Plus 2 Tbsp apple-grape <P>Concentrate sweetener (see Separate recipe) 2 tb Orange juice <P>2 tb Water <P>3/4 ts Ground cinnamon <P>1/2 ts Ground nutmeg <P>1/4 ts Ground cloves <P>1/4 ts Ground mace <P>1. If using fresh blueberries, wash, drain and remove any bits of stem. <P>2. In a 4-quart saucepan, combine the berries, apple-grape sweetener, <P>orange juice, water, cinnamon, nutmeg, cloves and mace. Bring to a boil and reduce the heat to medium. Cook at a low boil 20 minutes, stirring often, until very thick. (To test for gelling, put about 1/2 teaspoon jam on a chilled saucer and place in freezer for 1 minute. If, when cooled, jam wrinkles when touched, it is done.) Skim the foam from the top of the jam during the cooking time. 3. Ladle into freezer containers, leaving 1/2-inch headspace. Cool, cover <P>and place in freezer. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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