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Here’s your chance to share Aunt Mary’s Pecan Pie or Uncle Ernie’s Eggplant Casserole or even that fabulous dinner you made last week.  Write it up. Be sure to list all the ingredients first and then give the directions, oven temps, etc.  Each recipe will be published with the author’s name and city, but if you’d prefer to give your gifts to the world without credit, just tell me what city you are from!


ROASTED OKRA (adapted from Organic Gardener)

Okra (select pods no longer than 4 inches for best results)
Olive oil

Preheat oven to 400 degrees.  Wash and dry okra  Do not cut off stem end - leave intact! 
Toss okra with just a drizzle of olive oil and a sprinkle of salt.  Place on cookie sheet and
roast about 10 minutes - just until lightly browned and tender.

To eat just grasp stem end, bite and enjoy - no slime - even kids will eat okra fixed this way!

Rayna - Gainesville



In a small sauce pan over medium, heat:
One cup of sliced strawberries
Splash of OJ
One whole vanilla bean sliced lengthwise( or vanilla extract instead of the fresh bean)
Optional One table spoon of splenda or One table spoon of light Maple Syrup.

Bring to simmer and cook until the strawberries are soft and the liquid is red and almost syrup like.
It takes about 5 or 10 min depending on how many strawberries you use. Use it on top of pancakes,
waffles, french toast, ice cream, whatever you want.

The best part it is low fat and if you use sugar free maple syrup it is sugar free! 

Chrissy - Gainesville



2 qt. strawberries, hulled, washed, quartered
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
7 1/2 C sugar
2 tbsp. rice wine vinegar or any kind of mild vinegar
1/2 bottle liquid pectin

Combine all ingredients except pectin.  Boil up, 3 minutes.  Stir constantly.  Remove from heat. Add pectin, stir and skim 5 minutes, at low boil.  Pour boiling into hot, sterilized jars.  Adjust lids and bands.  Process 10 minutes.
makes 9 half-pints (approximately)

Kathleen - Gainesville


SPICED BLUEBERRY JAM (adapted from Jams, Jellies, and Spreads)

1 lb ripe blueberries
3  1/2 cups sugar
1 Tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3-oz liquid fruit pectin

1. Wash berries and remove stems. Place half of the berries in a large bowl; crush with a slotted spoon or potato masher. Push crushed berries to one side. Add remaining berries to the bowl and crush. Measure out 2 cups crushed berries.

2. In a 6- or 8-quart Dutch oven or kettle combine the crushed berries, sugar, lemon juice, cinnamon, and cloves. Bring to a full rolling boil, stir in the pectin, return to full rolling boil. Boil hard for 1 minute, stirring constantly. Skim off the foam with a metal spoon - quickly.

3. Immediately: ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace, wipe jar rims and adjust lids. Process (in a boiling-water canner) for 5 minutes.  Note: start timing when water begins to boil. Remove jars; cool on racks.

Makes 4 half-pints (56 Tablespoon servings).

Kathleen - Gainesville


Junselle’s Vegetable Potato Casserole

5 lbs red potatoes
1 bag fresh spinach (I prefer to buy vegetables from local Farmers)
5 fresh zucchinis
1 fresh red onion thinly sliced
2 ½ cups Junselle’s Turkish Gold
1 can cream of mushroom soup
2% milk
salt, pepper, oregano

Preheat oven to 325 degrees. Wash potatoes and cut into half. Cut each half into 4 piece chunks. Add onion, spinach, zucchini and 2 cups Junselle’s Turkish Gold to potatoes. Empty cream of mushroom soup into a bowl. Pour milk into that empty can and stir well getting all of the soup out of can. Mix soup and milk together really well. Pour over potato mixture. Add salt, pepper and oregano to your liking. Mix everything together and sprinkle with ½ cup Junselle’s Turkish Gold. Pour into a large lasagna/casserole pan. Cover with aluminum foil and bake in oven until done about 1 hr.
Absolutely delicious and a big hit wherever you go!
(feeds a nice crowd, but you can adjust recipe to 1 person. Just use less ingredients).

Junselle - Gainesville