Cherry Peach Jam

Jam mode totally on. Round two.

I make no promises 'cause I know I can't keep them; I don't swear on my pantry that these jars will be the last of the season, 'cause setting your foot in a farmers' market during summer is like falling in love for the first time (now tell me who's never fallen head over heels for the sweetness of apricots, the color of raspberries, or the aroma of the last strawberries); I don't have the courage to say that's enough, because even if I don't have any room for new shoes, a new jar of jam I always know where to throw it.

I love jam and I surrender. You in?

Cherry Peach Jam
for approximately 8 medium jars

cherries, net 1500 gr
yellow peaches, net 1500 gr
sugar 900 gr
lemons 2
green apples (peel only) 2

Pit cherries an cut them in half if they are big. Place them in a bowl and mix them with the juice of one lemon and half the sugar. Peel and pit peaches and then cut them in small pieces, put them in another bowl and mix them with the juice of the other lemon and the remaining sugar. Cover both bowls with plastic wrap and refrigerate overnight.
The next day, place cherries and peaches in two separate pots, adding the peel of one green apple in each. Cook fruit separately, stirring occasionally and skimming if necessary, until each mixture reaches the desired consistency (about 45-60 minutes for peaches, one hour and a half for cherries). In the end discard apple peel, combine the two mixtures and cook for another few minutes. While jam is still hot, pour it in previously sterilized glass jars, close tightly and place them in a pot full of water, boiling for about 20 minutes. Turn off the heat and let the jars cool down in the same water to create the vacuum.

Blueberry Mango Jam

Summer day, day made of nothing,
clusters of leisure dance slowly with me,
the sun is a golden dream, but evanescent,
you look at it for a moment and almost don't know if it's still there.
(F. Guccini, Summer day)

First day of summer: an extremely favorable celestial convergence put fog on stand-by, giving me blue skies, tropical temperatures and blueberries on sale. I'm canning this vanishing dream before - cruel - it'll dissolve.

Blueberry Mango Jam
for 6 medium jars

blueberries 1200 gr
mango, net 1200 gr
sugar 720 gr
lemons 2
green apples (peel only) 2

Wash blueberries, place them in a large bowl and mix with the juice of one lemon and half the sugar. Peel mangoes, cut the pulp in small pieces, put it in another bowl and mix with the juice of the other lemon and the remaining sugar. Cover both bowls with plastic wrap and refrigerate overnight.
The next day, place blueberries and mango in two separate pots, adding the peel of one green apple in each. Cook fruit separately, stirring occasionally and skimming if necessary, until each mixture reaches the desired consistency (about 45-60 minutes). In the end discard apple peel, mix blueberries and mango and cook for another few minutes. While jam is still hot, pour it in previously sterilized glass jars, close tightly and place them in a pot full of water, boiling for about 20 minutes. Turn off the heat and let the jars cool down in the same water to create the vacuum.

Photo (Sun)Day: Cherries

   luscious bold sweet sweet tempting love

Prawn & Tomato Stew

I believe in miracles where you from
You sexy thing (you sexy thing-you)
I believe in miracles since you came along
You sexy thing...
(Hot Chocolate, You Sexy Thing)

And what can you do? One blog-free month and I get some strange mental associations, 'cause prawns, until proven otherwise, are just like oysters, lobsters, strawberries and chocolate: better when not alone.
Incidentally, this dish is signed by Donna Hay: if one must really go back to the hard life of a blogger, it's best done with style, isn't it?

Prawn & Tomato Stew
for 4-5 people

prawns, unshelled about 2 lb.
carrot 1
celery 1 stalk
onion 1
garlic 2-3 cloves
whole peeled tomatoes 2 cans
dry white wine 1 cup
olive oil, salt, pepper, fresh parsley as needed

Clean prawns and prepare a broth by boiling their shells for about an hour with peeled carrot, celery stalk, some parsley, peppercorns and a pinch of salt. Strain the broth and set aside.
Finely chop the onion, peel the garlic cloves and cut them in half. Sautee them in a tablespoon of oil for about 10 minutes until onion becomes transparent and sweet. If necessary, add a little bit of the broth to prevent sticking.
Add whole peeled tomatoes, mashing them with a fork (OK, OK, for those of you lucky enough to have fresh tomatoes already red and sweet and flavorful and delicious, forgetabouttomatoesinacan, do I need to say it? But I'm telling you anyways, to clear any doubt...), white wine and two cups of broth, and cook for about 10 minutes until the sauce thickens a bit (but not too much, remember, this is a stew!). Season with salt, pepper and fresh chopped parsley, then add the prawns and cook for 5 minutes longer. Serve with slices of country bread, toasted in the oven and rubbed with garlic (or not, depending on how your evening is going).