Pico de Gallo

Because it's that good, it deserves its own post!  (Plus, it'll be easier to find later.)

Pico de Gallo

1 c. diced tomatoes (remove seeds)
1/3 c. diced red onion
1 diced jalapeno (at least a Tbsp, but more if you prefer)
1 Tbsp. minced garlic
2 limes, juiced (about 1/3 c.)
1 Tbsp. cilantro, plus extra for garnish
Salt and pepper

Mix all ingredients in a bowl and stir well.
Refrigerate to keep chilled.

Strawberry Freezer Jam

While Mom was in town visiting, we made the most delicious strawberry freezer jam I've ever had.  It tastes more like fresh fruit than sugar, and I think I've had it every day since!  In a little over an hour's time, we made 12 jars of jam, from start to finish.  This recipe is the one printed on the pectin package.

Strawberry Freezer Jam

4 c. crushed strawberries (approx. 2 lbs. of fresh fruit) *
1.5 c. sugar
1 packet Ball No-Cook Freezer Jam Fruit Pectin
5+ 8-oz. freezer containers (I used Ball plastic jars)

Stir pectin and sugar in a bowl until well blended.
Stir in strawberries until fully incorporated.
Stir 3 minutes longer.
Ladle jam into clean jars to fill line.
Twist on lids.
Let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks, freeze up to 1 year.

* I recommend using a food processor to crush your strawberries (use the 'pulse' mode a few times).  Otherwise, you'll wear yourself out using a potato masher.  I have the Cuisinart SmartPower Duet Blender/Food Processor, and it was perfect!

Margene’s Cherry Sauce

Mom makes this to top off ham.  Yum!

Margene’s Cherry Sauce

3 tbsp brown sugar
4 tsp corn starch
¼ tsp ground cinnamon
Dash of ground cloves
1 cup apple juice
1 tbsp vinegar
Red food coloring (opt.)
1 16-oz can pitted tart red cherries (water pack), drained

In a medium saucepan, combine brown sugar, cornstarch, cinnamon and cloves.
Stir in apple juice, vinegar, and food coloring (if desired).
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 2 minutes more.
Stir in cherries, and heat through.
Serve warm with ham, pork, or poultry.

Makes 2 ¼ cups.