Lady Ott is Back!

Hello all! I apologize for being quiet for so long. But Lady Ott is back with a new and exciting adventure that I’ll be sharing with you all soon! In the meantime, I’ll be writing some posts alluding to what’s next on the horizon.

I hope everyone has been doing great in the meantime. I would love to hear from all of you if there is anything interesting that you are working on. Leave a comment below to share with all our readers!


How To Make Blueberry Jam

Blueberries are one of my favorite summer fruits, and I wait all year to enjoy them at their peak. This year, I decided to preserve their freshness by making jam. This was my first attempt at canning, and although somewhat time-consuming, it was easier than I thought. I think having the right supplies really makes a difference. I bought a starter canning kit which included really helpful tools, such as a funnel and tongs, made specifically for jars.

The jam turned out great and all of my jars sealed! I searched around for some recipes, since I haven’t made jam before, and the one I chose, from Fine Dining Lovers, stuck out because of its uniqueness. The subtle spices really added to the flavor of the jam. I also loved that it used honey instead of sugar. Enjoy!

Blueberry Jam Recipe (from Fine Dining Lovers)
- 910g fresh blueberries
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 pinch salt
- 108 g honey

Wash and rinse blueberries. Place them in a stock pot with a cup of water. Bring to a boil. Cover and lower the heat. Let the mixture simmer for about 15 minutes. Add the spices, salt, and honey. Simmer, uncovered, on low heat, until the fruit has cooked through, about 20 minutes. Stir periodically and taste towards the end of cooking. Add more honey if desired.

While jam is cooking, sterilize jars and lids by placing them in the sink, pouring boiling water over them, and draining them on a clean dish towel. Separate oven racks so that a jar fits in between them and line the racks with cookie sheets. Preheat oven to 200°C. Ladle hot jam into hot jars. Make sure you leave 5 cm of head-space from the top of the jar. Remove air bubbles and adjust head-space as needed. Wipe any jam off of jar rims and put lids on jars. Screw bands down until tight.

Turn off the oven. Place jars in oven and leave them in for 6 hours or so. Test jars by pressing on the top to make sure that the lid is firm. Repeat the oven canning process for any lids that are not firm. Label jars with name and date, place on pantry shelves.


4th of July Pom-Poms

Fourth of July is just around the corner (can you believe it?), and I thought this very simple craft would be a great way to make your home or party a little more festive. You can play around with metallic paper and/or where you display them, to make them unique. I love how they look like little fireworks. Happy 4th!

4th of July Pom-Poms (from MarthaStewart.com)

- A few sheets of paper in red, white and blue
- Scissors
- Wood skewers
- Double-sided tape

To make pom-poms, below middle, fold a 3-by-15-inch piece of vellum in half twice lengthwise. Cut slits every 1/8 inch, leaving inch at the top uncut. Unfold the paper, and attach a 1-inch piece of double-sided tape to one uncut corner; adhere to a bamboo skewer, and wrap the paper around several times. Once you reach the other end, use another piece of double-sided tape to secure. Curl the lower strips with the edge of a scissor blade, as you would a ribbon.

Minty Lemonade

Minty Lemonade Recipe

Here on the East coast we are on the brink of a heat wave, which coincides with the official start of summer. To prepare you for the hot summer days ahead, I’ve concocted a delicious and refreshing drink recipe. What better way to cool off than with an ice cold, minty lemonade?

I love lemonade and I particularly like to make it from scratch since you can adjust the sweetness to your taste. The addition of mint to the drink makes it that much more refreshing. This is a simple recipe to start your summer. Stay cool!

Minty Lemonade Recipe
- Lemons, mint, pure cane sugar, water (amounts vary depending on size of glass or pitcher)

First, make a simple syrup to sweeten the lemonade. To do this, measure one part sugar to one part water. The amount of syrup you will need depends on how sweet you like your lemonade and how much lemonade you are making (you can save leftover syrup by putting it into a container and storing it in the fridge). Add sugar and water to a saucepan and bring to a boil. Mix until all the sugar is dissolved. Set aside.

Next, you’ll want to juice the lemons. The number of lemons you will need depends on the size of the glass. For the glass pictured above, I used the juice from 2 large lemons. Pour lemon juice into the glass until it is about two-thirds full.

After the simple syrup has cooled, add about a handful of mint leaves to the syrup and muddle. Add the mint leaves to the lemon juice, as well as the syrup to taste (I used about 2 teaspoons of syrup for the glass pictured above).

Mix the juice and syrup together and then fill the remaining part of the glass with ice cubes.

Garnish with a lemon slice and mint leaves.