Strawberry Jam

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2 pints fresh strawberries (2 cups crushed)

4 cups sugar

1 pkg. Sure Jell Fruit Pectin

¾ cup water

Jam jars

Directions:  Clean strawberries.  Discard stems. Crush strawberries one cup at a time 

with a potato masher for two cups total.  Do not puree.   Some pieces of fruit are 

desirable.  

Put crushed fruit in a large bowl.  Add exactly 4 cups of sugar.  Mix well.  Let stand 

for 10 minutes, stirring occasionally. 

Stir 1 box pectin and ¾ cup water in small saucepan.  Pectin may start out lumpy.  

Bring to a boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly.  

Remove from heat.

Stir pectin into fruit mixture.  Stir constantly until sugar is completely dissolved and 

no longer grainy, about 3 minutes.

Pour into prepared jars leaving ½” space at top for expansion during freezing; cover.  

Let stand at room temperature for 24 hours until set.  Refrigerate for up to 3 weeks.  

Store in freezer for up to one year.  Thaw in refrigerator.

Comment:  This is the freezer jam recipe used by Mom. Be very exact with 

measurements or the jam will not thicken.

Spiced Pork Tenderloin

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1 tsp. whole cloves

1 pork tenderloin

3 Bay leaves

1 T. olive oil

½ tsp. whole peppercorns

1 tsp. dried sage

2 tsp. sugar

¼ tsp. salt

Directions:  Heat oven to 400 degrees.  Finely grind the cloves, bay leaves and 

whole peppercorns using a mortar and pestle.  Toss with sage, sugar, and salt.  Pat 

the spice mixture evenly onto all sides of the tenderloin.

Heat the olive oil in a large skillet over medium-high heat. Add the tenderloin and 

sear on all sides – about five minutes. Transfer to the oven and roast until the 

tenderloin’s internal temperature reads 140 degrees or about 20 minutes. Transfer the 

meat to a clean cutting board and let rest for 10 minutes before slicing.

Comment:  Ground cloves and pepper may substitute for whole cloves and 

peppercorns.  It may take a bit more olive oil to properly brown the tenderloin.  If 

you have a large tenderloin, you may need to double the spices.  Do not overcook!  It 

is important to let the meat rest prior to slicing.

Churros

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Vegetable oil

1 cup water

½ cup margarine

¼ tsp. salt

1 cup flour

3 eggs

¼ cup sugar

¼ tsp. cinnamon

Directions:  Prepare to fry the churros by heating oil in a pan (1 ½”) to 360 degrees 

(or use deep fryer).  

To make churro dough, heat water, margarine, and salt to rolling boil in 3 quart 

saucepan; stir in flour.  Stir vigorously over low heat until mixture forms a ball, 

about 1 minute.  Remove from heat.  Beat eggs all at once; continue beating until 

smooth and then add to saucepan while stirring mixture.

Spoon mixture into cake decorator tube with large star tip.  Squeeze 4” strips of 

dough into hot oil.  Fry 3 or 4 strips at a time until golden brown, turning once, about 

two minutes per side.  Drain on paper towel.

Mix sugar and optional cinnamon.  Roll churros in sugar.

Comment: