From the garden to the table

Some of our favorite recipes with ingredients from our garden

Kumquat Marmalade

Avocado Dip

Preserved Lemons

Spicy Shrimp

Kumquat Chutney

Strawberry-Lemon Jam

Strawberry-Lemon Jam

2 pounds 12 oz Strawberries
1 Meyer lemon
4 cups sugar
2 tbsp lemon juice
1/2 cup water
4 tbsp white Rum, optional

Have sterilized jars, lids and screw bands ready.

Wash Strawberries, dry off and mash. Add to pot, stir in 3 1/2 cups of the sugar and set aside.
Slice the lemon into paper thin slices, cut slices into quarters.
In small pot, combine 1/2 cup sugar, lemon juice and water. Bring to simmer, stirring to dissolve the sugar.
Add lemon slices and cook until translucent, about 15 minutes. Add to strawberries and bring to boil. Cook for about 15 minutes. Add Rum and fill hot jam into jars.
Screw band down firmly, turn jar place upside down and let cool.