Strawberry Jam, Mermelada de Fresas

Strawberry jam is by far my most favorite jam to spread on toast, cakes and cookies. As ice cream topping with bits of strawberries is the best treat my hubby and I could ever have! If you are like me and enjoy preparing your own fruit jams, this is one you'll love preparing all year round.

Receta en español: AQUÍ

I am proud to say these are Dominican Strawberries grown in the town of Jarabacoa. 

Strawberry Jam

Ingredients:
1½ cup fresh strawberries
1¼ cup sugar
1 cup water

Preparation:  
1. Place 1¼ cup of water in a sauce pan, when warm, add the strawberries.  
2. Cook for 2 minutes. Remove ¾ cup of the strawberries with ¼ cup of water and process (this is optional), if you want you can leave the strawberries whole.
3. Return processed strawberries to the pot, add the sugar and cook until thickened about 30 minutes or to taste.

Yields: 3 cups.

Note: Frozen strawberries could be used if thats what you have at hand, just use a little less water and sugar, about ¼cup less of each.

Receta en Español: AQUÍ



Blessed is the one you discipline, Lord, the one you teach from your law; you grant them relief from days of trouble,~ Psalm 94:12-13.

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Cake and Summer Break

Hola! The last few days I've been busy with house chores and many other home activities that have prevented me to update this blog. I am enjoying this vacation time with my daughters, family members that are visiting and the beauty of the surrounding nature in our farm/ home. In addition to all that, I also had a small accident with a kitchen knife and now have a cut finger with stitches that makes it very hard to type. Until my finger heals, I'll take a blog break. I'll will be replying to all emails and comments as soon as I can, please bear with me and pardon my delay in the last week.

En español: AQUÍ.

Since I haven't had time to bake lately, I picked this cake from the photos archives that goes perfectly with the Bible verse I share today. I did it about two years ago, but for one reason or another had not shared it. It's one my favorite cakes because of its simplicity and the way I placed rosettes.

To get the recipes I used for this cake, click on the following links:

• Cake 
• Filling
• Frosting 
 

For the flowers or "rosettes" I used tip # 18, but you can also use tip # 15 or # 16. 

To form rosettes: Hold your pastry bag at a 90˚ angle, apply some pressure to begin to squeeze out frosting starting at the center (9:00) and move tip clockwise forming a tight circle rosette that ends at the starting point (9:00), stop pressure on the pastry bag and lift tip. You can also make them rotating counterclockwise. Check out some other Royal Icing Rosebuds I did a while back.

I made small leaves using tip # 67, but can also be done with # 352.
To form the leaves: locate the tip on the point where you want the base of the leaf to be, apply pressure to the pastry bag and begin to from the base of the leaf, while decreasing the pressure lift up and out to form the leaf point. As soon as I can, I'll work on a video of "how to on leaves" to share with you.

Note: These two techniques can be made with different recipes, either buttercream, meringue or frosting.

 Hatred stirs up conflict, but love covers over all wrongs.~ Proverbs 10:12

You're welcome to visit my other blog, Delights and Wisdom, and share your favorite post there with your friends.

Happy Summer,

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Cook and Bake with LOVE :)