Additional Edible Garden Recipes
Blueberry Cherry Pie
2 cups fresh pitted cherries
2 cups fresh blueberries, rinsed and drained
1 1/4 cups white sugar
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
1. Mix sugar, flour and cinnamon in large bowl. Add fruit. Add lemon juice and stir well.
2. Pour into a 9 inch unbaked pie shell. Dot with the butter. Cover with top crust and flute edges. Cut small slits in the top.
3. Bake at 375 degrees F (190 degrees C) for 1 hour. May want to put baking sheet under the pie to catch any liquid that might bubble over.
3 cups sugar
2 quarts water
7 cups quartered, cored, pared quinces
When preparing quinces discard all gritty and discolored parts. Combine sugar and water, boil 5 minutes. Add quinces and cook until the fruit has a clear red color and the syrup is almost at jellying point, about 1 hr. As mixture thickens, stir frequently to prevent sticking. Ladle into sterile jelly jars allowing 1/4" head space. Follow manufacturers' instructions for preparing 2 piece lid. Process in a boiling water bath for 10 minutes. Start timing when water returns to a boil.