Jars on Jars

     When moving to far, distant lands for only a short period of time, one must make a few compromises. Ask yourself this: do I really need an iron (yes)...is that tenth color of nail polish necessary (always)...should I invest in new cups because Italy doesn't believe in proper-sized drinking vessels? NO! When I first encountered this issue, I must say, I was tempted to run out to the nearest IKEA and ravage the kitchen section. Instead, I thought it would be better to invest in jars. "Why jars?" a plebeian may ponder. Jars are more multi-functional than Lady Gaga's stage get-ups. You can use them to store hot things without the fear of chemicals leaching from it like plastic. They are also fantastic to store cold beverages in; if you pierce the lid, you can even add a straw. Lastly, jars are best at doing exactly what they were made for: holding a myriad of scrummytown foods. Here are two ideas for putting your jars to WERK. 

Strawberry Lemonade (Freckled Lemonade)

     As you can see, I punched a small hole into the top of the lid, giving access to a straw. I find that this is a good method if you'll be traveling with your drank. I typically do this with iced coffee and I get judged by Italians real hard in the mornings. I 'spect they have never tried the glory that is iced coffee. In due time.

     To make the lemonade, first place the sugar (or honey, whateva) in the bottom of your jar with the quartered strawberries. Add the lemon juice and shake the jar around until the sugar has dissolved. Add the water and give one final shake. The lemonade here is pretty young. If you want a darker color and stronger berry flavor, plan on making the mix a day in advance. Ginger and mint would be great additions if you have them on hand.

Cardamom Scented Apricot Jam

     Awwww man, do I enjoy making lazy jams, and I'm not talking about the kind J-babes gets paid mad money for *wink*. Grandpa jokes, I'll be here all day, folks. To make this jam, start by dicing the apricots and adding them to a pan with water. Turn the heat to medium and let the apricots begin to cook down. After about 10 minutes, add the sugar, salt and the cardamom. Cook for another 20 minutes or until the apricots have turned to a soft-set consistency. Pour your cooled mixture into a sterilized jar, cap it, and store it in the fridge. You can sterilize the jar by heating it in the washing machine (jokes, Italy), or, you can heat a pot of water to a simmer, add your jar and cap, and leave them to dry on a clean dish towel.

Recipes

Strawberry Lemonade (serves four)

3 large lemons, juiced

1/4 c sugar

1/2 c strawberries, quartered 

.75 l of water

Cardamom Scented Apricot Jam

appr. 15 apricots, unpeeled and diced

1- 1 1/2 c water

1/2 c sugar

1 tsp cardamom powder

a small pinch of salt