DIY week in kitchen of the Notbohm homestead. Everything you see here took less than an hour — total. As I grow increasingly suspect of the safety of our food supply, I love being able to make simple things and know exactly what’s in them. And because they haven’t been additive-d and processed until the food is dead, they taste just out of this world. Yes, you can put all three on a sandwich and blow your mind.
15-minute no-cook strawberry freezer jam
Recipe from box of Ball 8 oz. freezer jars
Makes 3 – 4 half pints
2.5 cups crushed strawberries (I used Oregon Hood berries)
1 cup sugar (I used organic cane sugar)
3 Tbsp Ball RealFruit Instant Pectin
1. Stir sugar and pectin in a bowl
2. Add strawberries. Stir 3 minutes.
3. Ladle into clean jars. Attach lids. Let stand to thicken 30 mins or longer. Refrigerate or freeze. (I left mine overnight in the refrigerator and it was perfect the next day.)
4-minute peanut butter
Makes about one pint jar
Put 16 oz. of peanuts (I used honey roasted) in a food processor and let it run for 4 minutes. That’s it. The peanuts will form a pasty dough after a minute or two. It may look like it’s not going to break down, but leave the processor running. It will thin out by 4 – 5 minutes. It will be runny at this point due to the heat of the motor. After overnight refrigeration, it will thicken up.
You can flavor this peanut butter any way you like. Chocolate, chili, etc.
10-minute Chocolate Syrup
Makes about 16 oz.
¾ cup cocoa powder (I used organic Dutch)
1-1/4 cup water
1-1/2 cup sugar (I used organic cane)
1-1/2 teaspoon vanilla extract
1. Whisk all ingredients except vanilla in large saucepan over medium heat until smooth.
2. Stir continuously until boiling.
3. Boil for 1 – 2 minutes
3. Remove from heat, add vanilla.
Syrup will be thin but will thicken when cooled/refrigerated.
Source of this recipe unknown but wish I knew so I could credit. Connor says this stuff “brings the boys in from the yard and blows Hershey’s off the map.”