Old Fashion Strawberry Preserves

A vintage recipe for strawberry preserves with or without added pectin.

Ingredients:
· 1 1/2 quarts red, ripe strawberries
· 5 cups sugar
· 1/3 cup lemon juice
Preparation:

Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours.

Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice and (optional) 2 TB of pectin. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes.

Pour mixture into a shallow pan and let stand, uncovered, while you prepare the jars.

Ladle strawberry mixture into hot, sterilized jars, leaving 1/4-inch headspace. Process for 20 minutes in a boiling water bath.
Makes four 8-ounce jars.

Recipe can be doubled/tripled.

A vintage recipe for strawberry preserves with no added pectin. Bon Appetit!

Pork Neck

So, I decided to cook something that I had never prepared before...I found this very cheap piece of pork...three bucks for a pile of pork neck bones...mmm what can I do with this...

First of all I prepared the meat by rinsing and then lightly drizzling olive oil on the meat, I dusted them with all purpose flour then seasoned with cracked ground pepper, coarse salt and a drizzle of barbecue sauce...I placed the prepared meat in a Le Creuset dutch oven with pearl onions and added a cup of water. 

Cover and bake in a 350 degree oven for 1 1/2 hours.

Unbelievable taste!  I served the dish with green beans and garlic mashed potatoes. 

When you look at this meat packaged at your grocer try to purchase more meat than bones...It was an unbelievable rich taste for a mere "3 buck package" of pork neck bones!  Bon Appetit!