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POTTER ORCHARDS FARM MARKET AND NURSERY

FRUIT RECIPES

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THIS IS WHERE WE CAN TRADE RECIPES!
IF YOU HAVE A RECIPE YOU JUST LOVE AND WOULD LIKE TO SHARE, JUST E-MAIL ME YOUR RECIPE. I WOULD LIKE ANY RECIPES THAT INCLUDE HOMEGROWN FRUITS.
 
ON THIS PAGE, I WILL ALSO INCLUDE MY JAM RECIPES AND HELPFUL HINTS FOR CANNING AND FREEZING.

NEW FRUIT RECIPES

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CLICK HERE FOR OUR VEGETABLE RECIPES

SPICED PEACHES
(canning)
 
5 c Sugar
2 c Water
1 c Vinegar
12 inches of Stick Cinnamon, broken
2 tsp Whole Cloves
2 1/2 pounds Peaches
 
In 4-6 qauart kettle of Dutch oven, combine sugar, water, vinegar, cinnamon, and whole cloves. Heat syrup to boiling; keep hot but not boiling. Wash peaches, peel, halve, and pit. To prevent discloration, add the peach halves to syrup as soon as they are cut. Heat peaches in hot syrup 5 minutes. Pack fruit and syrup into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (pints) 20 minutes.
 
Makes 3 pints.

PEACH-CANTALOPE CONSERVE
(canning)
 
3 c chopped Peaches (about 6 peaches)
3 c chopped Cantalope (1 medium melon)
4 1/4 c Sugar
3 Tbl Lemon Juice
...........................
 
1/3 c Slivered Blanched Almonds
1/2 tsp Ground Nutmeg
1/4 tsp Salt
1/4 tsp Grated Orange Peel
 
In 8-10 quart kettle or Dutch oven, mix peaches and cantalope. Bring mixture to full rollig boil; stir constantly. Add sugar and lemon juice. Bring mixture again to a full rolling boil. Boil, uncovered, 12 minutes.
 
Add the slivered blanched almonds, nutmet, salt, and grated orange peel. Boil hard, uncovered, till wyrup sheets off metal spoon, 4-5 minutes. Remove from heat; quickly skim off foam with metal spoon. Pour at once into hot, steralized jars; seal.
 
Makes 7 half-pints.
 

PEACH-PEAR JAM
(canning)
 
1 pound Pears
1 pound Peaches
2 Tbl Lemon Juice
1 (1 3/4 oz) package Powdered Fruit Pectin
5 1/2 c Sugar
 
Peel, core, and grind or finely chop pears; measure 2 cups. Peel, pit and grind or finely chop peaches; measure 2 cups. In 8-10 quart kettle or Dutch oven, combine pears, peaches, lemon juice and pectin.
 
Bring mixture to full boil. Stir in sugar. Bring again to full rolling boil. Boil hard, uncovered, 1 minute, stirring constantly. Remove from heat; quickly skim off foam with metal spoon. Pour at once into hot steralized jars; seal.
 
Makes 7 half-pints. 

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SWEET CHERRY JAM
 
1 1/2 pounds fully ripe dark sweet cherries3 Cups crushed Raspberries
2 cups Sugar
2 Tablespoons lemon juice
1/4 cup water
 
(Makes 3 half-pints)
 
Sort, wash, remove stems, and pit cherries; Measure 3 cups.  Cut up cherries.
 
In 8-10 quart kettle or Dutch oven, combine cherries and 1/4 cup water. Bring to a boil. Cover, simmer 15 minutes. Stir in sugar and juice. Mix well.
 
Bring mixture to full rolling boil, stirring constantly.  Boil, uncovered, till thick, 7-10 minutes. Remove from heat. Quickly skim off foam with metal spoon. Pour at once into hot sterilized jars. Seal.

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STRAWBERRY SYRUP
(canning)
 
Wash and hull 6 pints of strawberries. Put strawberries in blender container to mash; blend thoroughly. In 8-10 quart kettle or Dutch oven, combine strawberries and 7 cups of sugar. Heat to full boil; reduce heat. Boil gently 10 minutes. Strain juice through jelly bag; drain several hours or overnight. Return juice to kettle and heat. Pour hot syrup into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (half-pints) 10 minutes.
 
Makes 5-6 half-pints.
 

STRAWBERRY BAVARIAN PIE
 
1 Baked Pie Shell
1 pkg Straberry Jello
1-1/3 c Hot Water
1/4 c Sugar
Dash of Salt
2 Tbl Lemon Juice
2 c Crushed Strawberries
1/2 c Cream (whipped)
Whole Strawberries for Garnish
 
 
Dissolve Jello in hot water. Add sugar, salt & lemon juice. Chill until slightly thickened. Add crushed strawberries and then fold in whipped cream. Turn into baked pie shell. Chill until firm and garnish with whole strawberries.

FRENCH STRAWBERRY DESSERT
 
3/4 c White Sugar
1/2 c Whipping Cream
1/4 c Light Syrup
2 Tbl Butter
1/2 c Chopped Heath Bars
1 qt Fresh Strawberries
1 c Sour Cream
 
Combine sugar, cream, corn syrup & butter in sauce pan. Bring to a boil for 1 minutes. remove from hear. Stir in candy bar. Cool, stirring occassionally. Serve fresh strawberries topped with sour cream and toffee suace.

STRAWBERRY PIE
 
1 Cup Water
1 Cup Sugar
3 Tbls Cornstarch
2 Tbls White Corn Syrup
Pinch Salt
 
1 Package Strawberry Jell-O
4 Cups Sliced Strawberries
 
(Makes 1 pie)
 
Boil top five ingredients until thick, stirring constantly.  remove from heat and stir in one package of Strawberry Jell-O. Let Cool
 
Stir in Strawberries. Pour into 9 inch pie shell.
Top with whipped cream.
 

STRAWBERRY FREEZER JAM
 
2 Cups crushed Strawberries
4 Cups Sugar
1 box Pectin
3/4 Cup water
 
(Makes 5 cups)
 
1.  Wash and rinse 1-2 cup size plastic containers with tight fitting lids.
2.  Prepare fruit - Discard stems and crush strawberries.
3.  Measure EXACT amount of prepared fruit into a large bowl.
4.  Measure EXACT amount of sugar into seperate bowl. (Reducing sugar or using sugar substitutes will result in set failures.)
5.  Stir sugar into prepared fruit.  Mix well. Let stand 10 minutes, stir occassionally.
6.  Stir 1 box pectin and 3/4 cup of water in a small saucepan. (Pectin may start out lumpy). Bring to a boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly. remove from heat.
7.  Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
8.  Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.
9.  Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks or store in freezer up to 1 year. Let thaw in fridge.

OVERNIGHT STRAWBERRY FRENCH TOAST
 
1 qrt strawberries - divided
5 oz non-fat cream cheese, softened
16 oz loaf French bread, cut into 3/4" slices
1 cup liquid egg substitute
6 egg whites substitute
3/4 cup evaporated skim milk
1 tsp vanilla
1/4 cup sugar
1/4 cup orange juice
Few drops of red food coloring if desired.
 
In food processor with metal blade or in a small bowl, crush 1/2 cup of the strawberries; beat in cream cheese. Spread strawberry cream cheese mixture thickly on  one half of the bread slices and top with the others. In medium mixing bowl, beat together egg substitutes, milk and vanilla. Pour mixture into 9 x 13" baking dish. Put strawberry-filled "sandwiches" in pan, making sure both sides are covered with egg mixture. Cover and refrigerate overnight.
 
Strawberry Sauce:
 
Slice the remaining strawberries and combine with sugar and orange juice in medium saucepan. Simmer, stirring constantly, over medium heat until strawberries are slightly cooked and sauce is thickened. Remove from heat. Add red food coloring if desired. Chill overnight.
 
Transfer the sandwiches to a greased cookie sheet. Bake in preheated oven at 375 degrees for 25 minutes or until golden brown.
 
Serve with warmed Strawberry Sauce.

CHECK OUT OUR COOKBOOK "ANGELS IN THE KITCHEN AGAIN"  (ALL PROCEDES GO TO THE AMERICAN CANCER SOCIETY)
 
TO PURCHASE A COOKBOOK FOR $16.95, PLEASE CONTACT DENISE WELLER AT 616-457-9834

 OR EMAIL  GWELLER@SHAPE-CORP.COM

HERE ARE TWO SAMPLE RECIPES FROM THE COOKBOOK.

COTTAGE FRUIT SALAD
     DENISE WELLER
 
1 FRESH PINEAPPLE, CUT IN 1/2 INCH          1 C. MUSKMELON BALLS
 CHUNKS                                                       1 C. HONEYDEW BALLS
1 C. RASPBERRIES                                       GINGER LIME DRESSING
1 C. BLUEBERRIES
1 C. STRAWBERRIES
 
IN A LARGE DECORATIVE BOWL, GENTLY TOSS PINEAPPLE, RASPBERRRIES, BLUEBERRIES, STRAWBERRIES AND MELON BALLS.  IF DESIRED, DRIZZLE WITH GINGER LIME DRESSING.
MAKES 8-10 SERVINGS.
 
GINGER LIME DRESSING:
 
1/4 C. HONEY                             
1 T. CHOPPED CRYSTALLIZED GINGER
1/4 C. ORANGE JUICE                 
1 tsp. GRATED LIME PEEL
2 T. LIME JUICE
 
COMBINE HONEY, ORANGE JUICE, LIME JUICE, CRYSTALLIZED GINGER AND LIME PEEL WELL. MAKES ALMOST 3/4 CUP.
 

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To find our apple recipes, please click this link.

RED PLUM JAM
(canning)
 
Wash and pit 3 pounds of red plums. Put through food chopper, using coarse blade; measure 5 cups. Add 4 cups sugar; let stand 1 hour. Boil hard, uncovered till syrup sheets off metal spoon, 8 minutes. Remove from heat; quickly skim off foam. Pour at once into hot steralized jars; seal.
 
Makes 5 half-pints.

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APPLE BLUEBERRY CAKE
 
1/2 cup Butter (or margarine)
1 1/2 cups Sugar
3 Eggs
2 1/2 cups Flour
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup dairy Sour Cream
1 tsp. Vanilla
1 tsp. ground Cardamom
1 cup Applesauce
1 cup Blueberries
1/3 cup Brown Sugar, loosely packed
1 Tbl Flour
 
Cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with the sour cream. Gently stir in vanilla, cardamom and applesauce. Combine blueberries, brown sugar ad 1 Tbl flour. Pour half the batter into a well-greased and lightly floured 13x9x2" baking pan. Bake in 350 degree oven 35-40 minutes or until done.
 
Makes 16-20 servings.

BLUEBERRY BUCKLE

2 c Sifted Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 c Sugar
1/4 c Butter or Margarine
1 Egg
2 c Fresh Blueberries
1/2 c Milk 
 
Sift together flour, baking powder and salt. Cream butter and sugar and beat in egg. Add flour mixture and milk. Stir until dry ingredients are dampened. fold in Blueberries. Turn into 9-inch square cake pan. Sprinkle with topping (see below). Bake in preheated oven at 325 degrees until tester comes out dry, 45-50 minutes. Loosen adges; let cool partly. Cut into squares in pan and serve warm.

TOPPING

Mix together:
1/2 c Sugar
1/2 tsp Sugar
1/3 c Unsifted Flour
1/4 c Soft Butter or Margarine

Mix until mixture looks like coarse crumbs.

GLAZED BLUEBERRY PIE
 
1 (3 oz) pkg Cream Cheese
1 (9-inch) Baked Pie Shell
4 c Fresh Blueberries
1/2 c Water
3/4 c Sugar
2 Tbl Cornstarch
2 Tbl Lemon Juice
 
Soften cream cheese: spread in bottom of cooked pie shell. Fill with 3 cups of Blueberries. Combine 1 cup Blueberries with water. Bring to boil, reduce heat and simmer 2 minutes. Strain and reserve juice. Cook, stirring constantly until thick and clear. Cool slightly, then add lemon juice. Pour over berries in pie shell. Chill. Serve with whipped cream.

BLUEBERRY FIZZ
 
2 oz. Light Rum
1 tsp Triple Sec
1/2 oz. Blueberry Syrup
1 oz. Lemon Juice
Club Soda, Chilled
Lemon Slice
4 Blueberries
 
Combine rum, triple sec, blueberry syrup and lemon juice. Put in a shaker and shake well. Fill a large glass half full of ice, add drink and fill to the top with club soda. Add a slice of lemon and gloat the blueberries.
 
Makes 1 serving.

BLUEBERRY MUFFINS
 
1 c Sugar
1/2 c Margarine
2 Eggs
1/2 c Milk
2 c Flour
1/2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Salt
1 to 1-1/2 c Fresh Blueberries
 
Cream sugar, eggs adn margarine. Combine remaining ingredients, but fold Blueberries in last. Bake at 375 degrees for 20-25 minutes.

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RASPBERRY CHEESECAKE
 
18 Graham Crackers (crushed)
4 Tbl Butter (softened)
1 pkg Lemon Jello
1 c Boiling Water
3 Tbl Lemon Juice
1 Lg Can Condensed Milk (chilled)
1 tsp Vanilla
2 (3 oz) pkgs Cream Cheese (softened)
1 c Sugar
1 pkg Danish Junket Pudding (raspberry or current)
1-3/4 c Cold Water and Berry Juice
1 c Raspberries
 
Mix graham crackers and butter; pat into 9 x 13 in pan. Mix Jello, boiling water and lemon juice. Chill, then whip. Chill the condensed milk until partly frozen, then whip until thick. Add the vanilla, cream cheese and sugar. Fold into whipped Jello. Pour over crumbs and chill. Blend the Danish pudding with cold water and berry juice; boil until clear. Cool and add raspberries. Spread over cheesecake.

RASPBERRY NUT DESSERT
 
CRUST:
1/2 c Margarine (melted)
1/4 c Brown Sugar
1 c Flour
1/2 c Nuts
 
Mix and spread in a 9 x 13 in pan. Bake at 350 degrees for 10-15 minutes.
 
1 c Milk
1 lb Marshmellows
1 pt Whipped Cream
1 to 1-1/2 c Raspberries
 
Heat milk and add marshmellows until softened. cool and add whipped cream and fruit; pour into crust. Chill at least 2 hours and serve.

RED RASPBERRY FREEZER JAM
 
3 Cups crushed Raspberries
5 1/4 Cups Sugar
1 box Pectin
3/4 Cup water
 
(Makes 7 cups)
 
1.  Wash and rinse 1-2 cup size plastic containers with tight fitting lids.
2.  Prepare fruit - Discard stems and crush strawberries.
3.  Measure EXACT amount of prepared fruit into a large bowl.
4.  Measure EXACT amount of sugar into seperate bowl. (Reducing sugar or using sugar substitutes will result in set failures.)
5.  Stir sugar into prepared fruit.  Mix well. Let stand 10 minutes, stir occassionally.
6.  Stir 1 box pectin and 3/4 cup of water in a small saucepan. (Pectin may start out lumpy). Bring to a boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly. remove from heat.
7.  Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
8.  Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.
9.  Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks or store in freezer up to 1 year. Let thaw in fridge.