Harvest Festival!

This was the first year I was able to attend the harvest festival and I’m not sure what I enjoyed the most: the chance to hang out with farm and foodie friends, the delicious food, the fun of judging the jam contest, or this cute little fellow out in the field picking and sampling peppers and tomatoes as his mom picked the row next to him.

I promised the jam winner recipes so here are two of them – will get you the other one as soon as I get it!

First Place
Caramelized Onion Jam
Stefanie Winfield

6-7 large white onions, thinly sliced
1 cup brown sugar
3/4 cup white sugar
1 cup balsamic vinegar
1 cup red wine

Cook the onions in oil or butter for about 15-20 minutes until caramelized. When they are starting to brown, add all the rest of the ingredients. Stir occasionally in the beginning and then very often as they mixture starts to thicken. You’ll know know it is done when you can run a spoon through the mixture and create a valley.

Third Place
Cherry-Almond Jam
Peg Lehr, Adapted from the Ball Blue Canning Book

Yield: about 6 1/2 pints

3 (12 oz) bags of frozen sweet cherries, thawed and drained (or 36 oz. fresh sweet cherries, pitted)
1 package powdered pectin
3/4 cup almond liqueur
3 tablespoons lemon juice
4-1/2 cups sugar

Finely chop the cherries. Combine cherries, pectin, almond liqueur and lemon juice in a large saucepan. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat, skim foam, ladle into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process in boiling water bath for 10 minutes. Enjoy!

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3 responses to “Harvest Festival!

  1. I can’t wait to try the onion jam. Can someone suggest what you eat it on?

  2. What a great surprise to see my son Nicholas enjoying the peppers at the Harvest Festival. He really loved the peppers and asked for more when we got home. Thanks for a great day at the Harvest Festival as well as the opportunity to introduce our little ones to the source of their food at such a young age.
    -Mary Presecan & Garry Roseman

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