Jelly making marathon, also some really fun recipes.

Today i finished canning the chokecherries, 8 hrs in the kitchen and another few hours picking up last minute supplies. I'm beyond pleased though! I made 102 jars of jelly and syrup! I burnt myself a few times and smashed my head really hard into the exhaust fan more than once but, it was totally worth it.
During our chokecherry picking adventures we discovered we have well over 30 trees, so i don't think my chokecherry canning adventures are over just yet. Also the cranberries are about to ripen and so the cycle starts all over again. It's a good thing that i like canning things.

Here's a few pictures to sweeten the deal. 

That's my new giant pot! It's changed my life. I love it. 

A bunch of jars of jelly!

I like to think of this as a forest of jelly. 

The jars are $6.00 each. If you can't make the market and would like to purchase some please call my cell phone at 705-465-3651.

I found some absolutely amazingly mouth watering recipes to use the jelly in. Here you go. I think you may want some jelly after reading these two recipes. 

Chokecherry-Glazed Pork Chops with Parmesan Polenta

§  2 pork chops

§  Salt and black pepper, to taste

§  2 tablespoons olive oil, divided

§  1 cup chicken broth

§  6 cloves garlic, minced, divided

§  2 shallots, minced, divided

§  1/3 cup finely ground corn meal

§  1 ounce Parmesan cheese, grated 

§  1/4 cup dry red wine

§  1/4 cup chokecherry jelly 

§  1/4 teaspoon cracked black pepper

Preheat oven to 350 degrees.

Season pork chops with salt and pepper.

Heat 1 tablespoon olive oil in a large, ovenproof saute pan until smoking hot. Add the chops and brown on both sides over high heat, about 2 minutes on each side.

Slide the pan into preheated 350-degree oven and bake until internal temperature of pork chops reaches 145 degrees, about 15 minutes.

While pork chops are cooking, prepare the polenta. Heat remaining 1 tablespoon of olive oil in a small saucepan. Saute half of shallots and half of garlic in the hot oil for 2 minutes. Add chicken broth. Bring to a boil. Slowly whisk in cornmeal, being careful mixture does not get lumpy. Cook the polenta over medium heat until the mixture is thick, just a few minutes. Add the cheese and mix well. Season with salt and pepper.

Keep polenta warm while the pork chops finish up.

Remove pan of chops from the oven. Transfer chops to a plate and cover with foil. Add remaining shallots and garlic to pan and saute over medium heat for 2 minutes. Add red wine and boil until reduced by half. It will take just a minute or two. Add jelly and cracked pepper and stir until jelly melts. Put pork chops back in pan and turn to coat both sides with glaze. Remove from heat. Serve warm chops with polenta. Makes 2 servings.

(Souce: http://sdoeden.areavoices.com/2011/10/19/lean-pork-glazed-and-amazing/) 

Panko Pork Tenderloin with Chokecherry Mustard

Ingredients:          

4 Tbsp coarse Mustard, plus 2 Tbsp
4 Tbsp Chokecherry Jelly
1 cup Panko crumbs
2 Tbsp fresh thyme, chopped
2 pork tenderloins, about 1 lb each
Olive oil cooking spray
Sea salt
Freshly ground Black Pepper

Directions:

Place a rack near the bottom of the oven and preheat to 400ºF.

In a small saucepan, stir together 4 Tbsp of the Dijon mustard and all of the chokecherry jelly and heat briefly until gently bubbling. Remove from heat and set aside to cool.

Combine panko crumbs and fresh thyme. Season tenderloins with salt and pepper and generously brush with 2 Tbsp mustard. Press Panko crumb mixture onto the surface of the tenderloins.

Place the tenderloins side by side (but not touching!) in a roasting pan. Press more panko crumbs onto any areas that are not thoroughly covered. Spray the top lightly with olive oil.

Roast uncovered at 400ºF for 20 - 30 minutes. Remove from oven, cover with foil and let rest for 10 minutes.

Slice into ¾ inch thick medallions and serve at the table with chokecherry mustard.

(Source: http://www.earthy.com/Panko-Pork-Tenderloin-with-Chokecherry-Mustard-W715.aspx) 

I will also have recipe cards at market this weekend.