Stay for Supper
A collection of recipes from the farm

Rhubarb Conserve
On the west side of the shop on the farm, bordered by field stone is our Canadian Red rhubarb patch. Every spring and early summer we can this old fashion conserve. Conserves are jam like made with a combination of two or more fruits, nuts and raisins.

2-pounds of rhubarb
1-cup raisins
1/4- cup of water
1 1/4- teaspoons mace
5- Cups of sugar
2- pouches of liquid pectin
2- Oranges seeded and finely chopped
1/2- cup of walnuts
1- Lemon seeded and finely chopped

Yields 7 pints

Gooseberry Jam

As you drive up to the farm from the south near the evening pasture there are gooseberry bushes, these thorny little shrubs produce some of the most delicious mid-summer berries you have ever tasted, to enjoy them grandmothers jelly jars are put to work in making a delicious jam.

9-cups crushed gooseberries
6-cups sugar

Combine sugar and berries in large sauce pot. Bring slowly to a boil stirring until sugar dissolves.

Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking.

Remove from heat, skim foam if necessary. Ladle hot jam into hot jars and cover. Process for 15 minutes.

Strawberry Jam

There is nothing that says summer like a fresh jelly pot of homemade strawberry jelly. This is one of our favorites, it's quick and easy.

1-quart of strawberries slightly crushed
3-cups of sugar
1- Tablespoon of lemon juice

Mix all ingredients in 3 quart sauce pan: let stand for 15 minutes. Heat to boiling over medium heat, stirring frequently, until sugar is dissolved. Boil about 30 minutes, stirring frequently, until mixture begins to thicken.

Skim off foam quickly. Immediately pour mixture into hot jars; seal cool on rack 1 hour store in refrigerator.

Yields 4 half pints

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