At least one cup of fresh fruit of your choice (preferably from a farmers market or by foraging, store bought will work though) One lemon, cut into two pieces as 1/3 and 2/3 One cup worth of sugar PER CUP of fruit (I use half the sugar because I don’t like it super sweet, a 2:1 ratio)
Wash the fruit in cool water, put it in a sauce pan with the sugar. Turn on the heat to medium, while that’s heating up, mash the fruit into a pulp until it starts to boil.
Squeeze the 2/3 section of the lemon into the pan. Mix the pan contents as it boils for about 10-12 minutes. Once the mixture sticks to your stirring utensil take your finger and run it horizontally across the jelly. The jelly is finished when the jelly doesn’t run down the utensil where you wiped it away.
Can the jelly and let it sit for at least two hours at room temp uncovered. Refrigerate it afterwards, it’ll last for roughly two weeks, maybe longer.
At my local store you can buy 2lbs of great smoked aPPlewOOd bacon ends for a measly $5.99. I cut it up into small pieces and stir fry it in a pan with some onion and then combine with cheesy eggs. Its a great meal and so much you can do with these bacon bits. 2lbs of this stuff in regular form would be $30. Look for bacon ends next time you go shopping.
I have created a way to cook meat in the oven that is on par with BBQing.
Marinate, season and prepare.
Heat cast iron skillet on high for 5 minutes.
Sear each side for 2 minutes.
Oven cooking preparation (preheat to 375)
Take aluminum foil and roll (crumple) strips the thickness of a drumsticks, make enough to cover bottom of casserole dish every 1". This is done to keep the meat raised off of the bottom of the dish. You want to prevent the meat from steaming and cooking in its own juices and allow for air to circulate under the meat.
Place meat on top of foil in dish.
cook for 25 minutes.
I also use this self created method for steaks and it works great. Nothing is as good as BBQing with charcoal, however, this is the best method I have ever used for oven meat cooking.
I also used this method for frozen chicken and it worked great so that problem is solved.
Recently i have started to buy stuff that doesnt sell well, so that the local butcher doesnt have to throw that stuff away. I am widening my horizon that way, and dont always buy the same stuff. made some pretty decent discoveries that way. Who knew that Pork Tenderloin is also great when cut up into small pieces, seasoned the greek way... do you guys support your local farmers?
