Summer’s fresh fruit crop can certainly make baking fun

WESTERN PRODUCER — This summer, I discovered that we have two chokecherry trees hiding in our hedges. One was tucked into a row of caragana trees and the other was tucked into a clump of lilacs.

The discovery was made when I saw the ripe clusters of berries reaching out to the sunshine. Our little crop of berries gave me about a gallon and a half (six litres) of ripe chokecherries. Less ripe reddish berries have more natural pectin than the riper darker berries. The pectin helps to thicken the juice when making jam, jelly, or syrup. Very ripe berries tend to have a bitter taste.

Chokecherry syrup

Chokecherry syrup is delicious served on pancakes, waffles or to top ice cream.

This is a chokecherry syrup recipe that uses some commercial pectin to thicken the syrup. Yield: 7 – 250 mL jars.

• 5 c. chokecherryjuice 1.25 L
• 3 tbsp. lemon juice 45 mL
• 2 1/2 tbsp. commercial pectin crystals 37 mL(about half a 57 g box)
• 5 c. white sugar 1.25 mL

Place seven clean 250 or 236 mL mason jars on a rack in a boiling water canner, cover jars with water and heat to a simmer (180F/82C). Set screw bands aside. Heat metal snap lids in hot water, not boiling (180F/82C). Keep jars and lids hot until ready to use.

Premeasure sugar and set aside.

In a large deep saucepan, heat chokecherry and lemon juices, bring to a hard rolling boil, sprinkle in pectin, stir to mix and return to rolling boil. Add sugar slowly to juice, stir to mix and return to rolling boil. Boil hard for one minute.

Remove from heat and quickly ladle syrup into a hot jar leaving a one-quarter inch (0.5 cm) headspace. Wipe jar rim to remove any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining syrup.

When canner is filled, add water to cover all jars by at least one inch (2.5 cm). Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 feet (305 metres), process — boil filled jars — 10 minutes. For 1,001 to 6,000 feet (306 -1,830 metres) process 15 minutes and above 6,001 feet (1,831 metres) process 20 minutes.

When processing time is complete, remove canner lid, wait five minutes, then remove jars without tilting and place upright on a protected work surface. Cool upright, undisturbed 24 hours. Do not retighten screw bands.

After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands, wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Adapted from: extension.sdstate.edu – South Dakota State University Extension and bernardin.cc

Cherry pie

My Romeo sour cherry tree finally produced more than just a handful of cherries. We enjoyed many fresh and still had enough for a small pie.

• 3 c. sour cherries, fresh or frozen 750 mL
• 1 c. sugar 250 mL
• 3 tbsp. flour 45 mL
• 1/4 tsp. salt 1 mL
• 1/2 tsp. almond extract 2 mL
• 2 tbsp. fine breadcrumbs 30 mL
• pastry for double crust 9-inch pie

Line pie plate with rolled pastry dough of your choice.

Sprinkle bottom of pie pastry with fine breadcrumbs.

Remove pits from cherries, place in a large bowl. Combine sugar, flour and salt. Add almond extra to cherries, toss to combine. Add sugar flour mixture to cherries, toss to combine. Let sit for 10 minutes.

Spoon cherries and sugar mixture into pie shell.

Moisten pie crust edge with fingers dipped in water. Cover pie with top crust, cutting in two or three vents for steam to escape. Crimp the edges of the pastry tightly together to seal.

Or cut pastry into strips and make a lattice top on the pie. Moisten bottom crust edges with water so lattice strips will adhere to the pastry. Crimp edges tightly together.

Or top the pie with a crisp topping, see below.

Bake in a preheated 450 F (230 C) oven for 10 minutes. Reduce heat to 350 F (180 C) and bake for 25 to 30 minutes longer, until fruit juice is bubbling.

Adapted from Cooking with Cherries From the Prairies, Published by the University of Saskatchewan

Fruit crisp topping

Yield eight cups (two litres)

Make this topping and store in freezer to make quick crisp desserts or use as a top for a pie instead of the top pie crust.

• 6 c. quick oats 1.5 L
• 1/2 c. flour 125 mL
• 1 c. flax seed, ground or milled 250 mL
• 2 c. brown sugar 500 mL
• 2 tbsp. cinnamon 30 mL
• 1 1/2 c. melted butter 375 mL

In a large bowl, blend all dry ingredients, add melted butter, and mix until crumbly. Store in four re-sealable plastic bags in your freezer until ready to use.

Apple coffee cake with crumble topping and brown sugar glaze

This is a favourite with my daughter’s family. Yield: 12 servings.

Cake:

• 1/2 c. unsalted butter 125 mL
• 1 1/2 c. packed lightbrown sugar 375 mL
• 2 large eggs
• 2 c. all-purpose flour 500 mL
• 1 tsp. baking soda 5 mL
• 1 tsp. ground cinnamon 5 mL
• 1/2 tsp. salt 2 mL
• 1 c. sour cream 250 mL
• 1 tsp. pure vanilla extract 5 mL
• 2 c. peeled, cored and chopped apples 500 mL
• 2 tsp. unsalted butter 10 mL

Crumble topping:

• 1/2 c. packed light brownsugar 125 mL
• 1/2 c. all-purpose flour 125 mL
• 1/2 tsp. ground cinnamon 2 mL
• 1/4 c. unsalted butter,softened 60 mL
• 1/2 c. walnuts or pecans (optional) 125 mL

Brown sugar glaze:

• 1/2 c. packed light brownsugar 125 mL
• 1/2 tsp. vanilla extract 2 mL
• 2 tbsp. water 30 mL

Preheat oven to 350 F (189 C). Lightly grease a 13 x 9-inch (22 x 33 cm) glass baking dish with two tsp. (10 mL) of butter.

In large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Sift together flour, baking soda, cinnamon, and salt. Add to wet ingredients, alternating with sour cream and vanilla. Fold in apples. Pour into prepared baking dish, spreading out to edges of pan.

For topping:
In a bowl combine sugar, flour, cinnamon, and butter until mixture resembles coarse crumbs. Sprinkle topping over cake and bake until golden brown and set, 35 to 40 minutes. Remove from oven and cool on a wire rack for at least 10 minutes.

For glaze:
In a bowl, combine sugar, vanilla, and water and mix until smooth. Drizzle over cake and let harden slightly. Serve cake warm. Adapted from: foodnetwork.com

Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.