In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto nel messaggio
> ...
> > Daughter and the BRG and I picked berries this morning at a nearby
> > orchard and berry farm. Between us we had maybe 11 pounds. Small
> > Child did a good enough job, Beck was awesome.
> >
> > We came home and commenced to Strawberry Jam 101. Beck did most of the
> > actual task. She wasn't paying attention to sugar sploops, though, and
> > got a small and nasty burn on the inside of her arm. She'll live.
> >
> > We made 9 jars of delicious strawberry jam, properly processed for shelf
> > storage. I don't hold out any illusion that she'll ever do this again
> > without my help, but that's okay. She's learned to put on a turkey
> > dinner without my help so maybe there IS hope for her to learn to make
> > jam.
> >
> > We used more berries for a fresh berry pie for dessert after tonight's
> > supper (pulled pork sandwiches with a couple fixin's).
> >
> > This recipe is from my late sister, Anna Banana The Strawberry Queen and
> > Former Drugstore Lady.
> >
> > ===============
> > Strawberry Pie Glacé
> >
> > INGREDIENTS:
> >
> > 1 quart art fresh strawberries, stemmed and rinsed
> > 3/4 cup water
> > 1 cup sugar
> > 3 tablespoons cornstarch
> > 9" baked pie shell
> > whipped cream
> >
> > METHOD:
> >
> > Reserve 3 cups whole berries and set aside.
> >
> > Mash 1 cup berries and simmer with water for 2 minutes. Combine sugar
> > and cornstarch, add to simmered berries and cook until thickened and
> > clear. Cool.
> >
> > (Note, I had 1/2 cup of strawberry juice that made up part of the water
> > measure.)
> >
> > Place whole berries in pie shell; pour berry glacé over top and chill
> > for an hour or so. (May also gently fold the glacé into the whole
> > berries before pouring into pie shell.)
> >
> > Serve slices topped with whipped cream.
> >
> > SERVINGS: 6
> > SOURCE: Anne Reynolds, 1969
> >
> > 6/28/08 The glaze was a titch thin and I don't know if I didn't cook it
> > long enough after it became clear or what but I'm not sure I want to add
> > more cornstarch to the mixture. I'd hate for it to be thick and gloppy.
> > ===============
> >
> Love it and make it also of bing cgerries. But I spread the blind baked
> pastry with cream cheese before filling. It's delicious and keeps the crust
> crisp even if you don't oink the whole pie at a sitting.

I forgot about doing that. And if I had, HWSRN would likely have passed
and I'd have been left with even more to eat myself.

Hmmmmm, you might be on to something here.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com