Strawberry Jam

Ingredients

• 2 pounds fresh strawberries, hulled and diced
• 4 cups white sugar
• 1/4 cup lemon juice

Directions

1. In a wide bowl, crush half strawberries in batches until you have 2 cups of mashed berry. 
2. In a heavy bottomed saucepan, mix together all the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). 
3. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

**To test for jelling: Place three plates in a freezer. After about 10 minutes of boiling, place a tsp. of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!

Potato Bacon Chowder

Ingredients

• 1/4 lb. bacon, diced
• 1 Tbsp. unsalted butter
• 1 yellow onion
• 1 Tbsp. garlic, minced
• 1 carrot, finely diced
• 4 russet potatoes, diced
• Salt and pepper, to taste
• 1/4 cup flour, divided
• 4 cups chicken or vegetable broth
• 1 cup half & half
• 2 cups frozen corn kernels (optional)

Directions

1. In a large pot, saute the bacon until crisp. Using a slotted spoon, remove the bacon and set aside, but leave 1/4 cup fat in the pot. Add the butter and heat until melted. Saute the onion in the fat until translucent, then add the garlic and saute until fragrant. 
2. Add the carrots and potatoes and cook until slightly softened. Season with salt and pepper, Add the flour and mix in the vegetables to make a roux. 
3. Very slowly add in the broth, a little at a time, so as to mix it into the roux and not create clumps. Simmer soup until potatoes are softened, about 20 minutes.
4. Add the half and half and heat again until simmering. Add the corn and heat through. Serve.

New England Brown Bread

Ingredients

• 1 tablespoon unsalted butter for greasing
• 1 1/2 cups brown-bread flour*
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup dark molasses
• 1 cup milk
• 1/2 cup dried currants or raisins, optional

*A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.

Directions

1. Preheat the oven to 325 degrees F.
2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants, if desired.
3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.

Spaghetti Carbonara

Ingredients

• Salt
• 2 large eggs and 2 large yolks, room temperature
• 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
• 1 ounce (about 1/3 packed cup) grated Parmesan
• Coarsely ground black pepper
• 1 tablespoon olive oil
• 3 1/2 ounces of slab guanciale, pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
• 12 ounces spaghetti

Directions

1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water, and set aside.
2. In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Blackberry Jam

Ingredients

• 2 pounds of ripe blackberries
• 4 cups of granulated sugar
• 1 lemon, zested and juiced

Directions

1. Sterilize jars and lids. Prepare a hot water bath. Wash and sort though berries, picking off any stems or leaves and removing any that are not firm and fresh. Add half of the berries to a large pot and add half the sugar. Very lightly crush with a potato masher, top with remaining berries and sugar, toss and lightly crush again. Add the lemon zest and juice, stir and let rest for 30 minutes.
2. Place pot over medium heat, and bring slowly to a boil, stirring until all of the sugar has dissolved. Increase heat and cook quickly until berries reach the jelling point at about 220-221 degrees F on a thermometer, roughly 30 to 40 minutes. Skim off any accumulated foam from the top and ladle into hot jars, leaving 1/4-inch headspace. Add lids and rings and process for 15 minutes in a boiling-water canner. Turn off heat and let rest in the canner for 5 minutes before using tongs to remove. 
3. Place onto a thick towel to rest for 12 hours. Any that do not seal, refrigerate and consume first.

**Cook's Notes: Jelling time is only a rough estimate; it may take longer to reach jelling point. Pectin may be used, however follow the guidelines in the package as all brands vary. May substitute raspberries.