Stretch Your Summer Produce!

If you’re a fan of tomatoes, blackberries and watermelon, but are tired of eating
them in sauces, (tomatoes) or added to a sandwich, (tomatoes), or just as
plain dessert (a bowl of blueberries or a slice of watermelon), then you may
want to try the following recipes.

The 3 fruits can also be made into toppings for sandwiches, pancakes, desserts,
pasta dishes, toast and salads. So, if you’re daring and are willing to try
something new, here are the recipes and ingredients for this week’s grocery list.

Recipe No. 1-
Blackberry Jam-
Give blueberries a break and try this delicious spread made with blackberries.
To make:
In a pot, combine 1 1/2 cups of blackberries, 1/2 cup of sugar, 1 Tbs. of lemon
juice, 1/2 tsp. of cinnamon and 1/8 tsp. of ground cloves or allspice. Cook over
medium heat, mashing berries until sugar dissolves and mixture thickens, 5 to 7
mins. cool. Transfer to a small Mason jar or plastic container and chill.
Use this jam on toast, biscuits, waffles or a bowl of oatmeal.

Recipe No. 2-
Pickled Watermelon-
Tired of buying dill pickles or sliced pickles? Use watermelon. To make: In a jar,
combine a cup of cubed seedless watermelon, 1 rib of celery (chopped) and 1 Tbs.
of fresh dill. In a pot, combine 1 cup of vinegar, 1/2 cup of water, 2 Tbs. of sugar,
1/2 tsp. of pickling spice and 1/2 tsp. of salt; cook over medium heat until sugar
dissolves. Cool. Pour over melon. Cover; let sit at room temperature, 2 hrs.
Chill. Use the pickled watermelon just as you would regular pickles: add to
a sandwich, a burger, or slice up a few pieces and add to potato or noodle salad
or take a slice or two from the jar and eat it like a pickle. You can also drink
the juice (1/4 cup) if leg or foot cramps are a problem.

c) Oven-Dried Tomatoes-
If the price of sun-dried tomatoes continues to go up and you want to
avoid paying for the increases, here’s a recipe to make your own version.
To make:
Halve 4 plum tomatoes lengthwise; remove the seeds. Toss the tomatoes with
2 Tbs. of olive oil; season with salt. Roast, cut sides up, on a baking sheet
at 225 degrees, until they’re dry, but still tender. Sprinkle with dried oregano
and let them cool. After that, transfer to a jar; pour olive oil over tomatoes.
Cover; chill. Use these tomatoes as a topping for sandwiches, burgers, pizza,
pasta dishes or salads.

Sources:
* Better Homes and Garden Magazine (Canning Edition)
* AllRecipes Magazine (Canning)

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