2 pounds rhubarb
3 cups granulated sugar
Juice of 1 lemon or of ½ orange and ½ lemon
Wash, trim and dice the rhubarb. You will have about 8 cups.
In a large pot combine the rhubarb, sugar, and citrus juice and toss to mix. Bring the rhubarb mixture to a boil over medium-high heat and cook for 2 minutes. Remove the pot from the heat and let sit for 1 to 2 hours.
Set a stockpot on the stove and fill with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium-high heat. Sterilize the jars in the water bath.
For a jam with some texture, set a colander over a bowl and, using a slotted spoon, transfer the rhubarb to the colander. Bring the juices to a boil over medium-high heat and cook until thickened. Add the rhubarb back to the pot, along with any juices that have collected in the bowl under the colander. Bring to a boil over medium-high heat, stirring frequently, and cook about 5 minutes longer.
For the smoother jam, cook the fruit with the juices over medium-high heat for 15 to 20 minutes. Remove the pot from the heat.
Bring the water bath back to a boil. Simmer the lids in a saucepan of hot water. Ladle the jam into the jars, leaving ¼-inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.
Using a jar lifter, gently lower the jars into the pots. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 10 minutes.
Transfer the jars from the pot and let sit for at least 6 hours, until cool enough to handle. Check to be sure the jars have sealed. Store the sealed jam for 6 months to 2 years. Once open, store in the refrigerator for up to 3 months.
The Croque-Madame, a marriage of bread, ham, cheese and béchamel sauce, grilled to golden perfection and topped with an egg sunny side up…
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Johno Morisano and Chef Mashama Bailey partnered to build The Grey in Historic Downtown Savannah. Occupying a 1938 art deco Greyhound Bus Terminal that they painstakingly restored to its original luster, The Grey offers a food, wine and service experience that is simultaneously familiar and elevated. Bringing her personal take on Port City Southern food to a city of her youth allows Mashama to tap into all of her experiences to create dishes that are deep, layered, and soulful in their flavors. With a penchant for regional produce, seafood and meats, guests will find a melting pot of surprising and comforting tastes in all of Mashama’s cooking with something new revealed in each and every visit.
109 MARTIN LUTHER KING JR BLVD
It’s rare that I include a franchise in my favorite restaurants, but I have a soft spot for Whit’s Frozen Custard. It was a special treat when I felt up to it after my radiation treatments when I was battling cancer. Of course we had our favorite spot in Atlantic Beach, Florida.
The first Whit’s Frozen Custard opened on March 3, 2003, in Granville, Ohio, at the end of one of the region’s coldest and snowiest winters in years. Granville did not know what frozen custard was and many felt it would not survive. However, there was a destiny to Whit’s beginning and, against all odds, mother nature could not delay Whit’s inevitable success.
38 Ocean Boulevard
Atlantic Beach, Florida 32233
12 small peaches, peeled with 4 cloves per peach
1 1/2 cups sugar
1 cup white vinegar
3 large cinnamon sticks
(Makes 3 pints)
Cut a shallow X in the bottom of each peach with a sharp knife and blanch in batches in a large pot of boiling water for 10–15 seconds.
Transfer the peaches to a large bowl of ice water and let stand until cool enough to handle. Peel the peaches, then halve them lengthwise and pit. Toss the peaches with the sugar and chill, covered, for at least 8 hours.
In a large stockpot, mix the vinegar and cinnamon sticks, with the peaches and their accumulated juices. Bring to a boil over moderate heat. Skim off the foam. Reduce the heat and simmer until the peaches are barely tender, 3 minutes or so.
Divide the peaches and cinnamon sticks among the prepared jars. Return the peach-cooking liquid to a boil, then pour into the jars, leaving 1/4 inch of space at the top.
Wipe off the rims of the filled jars with a damp kitchen towel, place the lids on the jars, then firmly screw on the rings. Put the sealed jars on the rack of the canner and, if necessary, add enough hot water to cover the jars by 2 inches.
Boil the jars for 20 minutes, covered, then transfer to a towel-lined surface to cool. The jars will seal as they cool.
After the jars have cooled for 12–24 hours, press the center of each lid to check that it’s concave and that a vacuum has formed and they are sealed. Store in a cool dry place for up to 1 year.
Place any jars that haven’t sealed in the refrigerator and use them first.
Safe Harbor Seafood Restaurant is perched along the east edge of the Jacksonville Beach Boat ramp where you’re entertained with views of the majestic marsh and lively boating scene. Experience a casual setting that boasts the high-quality, fresh seafood you expect from local restauranteurs Benjamin and Liza Groshell and Chris and Deanna Wooten.
2510 2nd Ave North,
Jacksonville Beach, FL 32250