Diane Prather: Jelly and pancakes are two tasty treats
August 31, 2007
Craig — Last week, Gloria Noland of Craig called with her recipe for making “Chokecherry Jelly.”
The ingredients for a double batch are: 7 cups of prepared chokecherry juice, 9 cups sugar, 1/4 cup lemon juice, and 2 boxes of powdered pectin. (Gloria uses Sure Jell pectin.)
A “dab” of butter can be added to keep the foaming down during cooking.
Gloria uses a granite pot and to stir she uses a wooden spoon. She never uses a metal spoon to stir the jelly.
Put the chokecherry juice, lemon, and pectin into the pot (and butter if you choose to use it) and stir the mixture.
Bring it to a rolling boil (when the bubbles can’t be stirred down).
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Add the sugar, stir and bring the mixture to a rolling boil again. Let it cook until the mixture passes the “sheet test” (when the jelly sheets off the spoon).
Pour the jelly into jars and put on the lids. (Directions for sealing jars can be found on the instruction sheet that comes with the pectin.)
My jelly did finally set up, but it’s a light set so we may need to use it on pancakes, such as the recipe my sister gave me a couple of weeks ago.
Darlene Blackford lives in Rocky Ford. To make her luscious “Lemon Poppyseed Ricotta Pancakes,” you’ll need: 6 egg yolks (save the whites), 1 to 2 teaspoons lemon extract or juice; 1 1/2 cups ricotta, 1 teaspoon vanilla, 1/4 cup melted butter, 1/2 cup flour, 1 teaspoon lemon zest, 1/4 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and about 1/2 teaspoon poppyseeds.
Whip the egg whites until peaks form. Set aside.
Mix together the egg yolks, lemon extract or lemon juice, ricotta, vanilla and melted butter. In another bowl, combine the flour, lemon zest, sugar, baking powder, salt and poppyseeds.
Add the liquid mixture to the flour mixture. Stir up, and last fold in the egg whites.
Bake on a griddle (275 to 300 degrees).
Darlene says the pancakes are good served with blueberry syrup. Also, except for the egg whites, the batter can be mixed up the night before.
Another recipe for pancakes that I’ve used a lot is “Favorite Pancakes from Scratch.” Ingredients: 1 egg, 1 1/4 cups buttermilk or soured milk, 1 1/4 cups all-purpose flour, 2 tablespoons soft shortening, 1 teaspoon sugar, 1 teaspoon baking powder, 1/2 teaspoon soda and 1/2 teaspoon salt.
Beat the egg. Add the other ingredients and beat until the batter is smooth. Pour onto a heated griddle from the tip of a large spoon or pitcher. Turn pancakes when they’re puffed and full of bubbles. Brown on the other side.
To make blueberry pancakes, add 1/2 cup drained fresh or frozen berries to the batter.
Next time: another “Chokecherry Jelly” recipe.
Send your recipes and comments to me at Box 415, Craig, 81626, or call me at 824-8809 (evenings best).