An Awakening

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Inn the Wild

Laurie Stuehmer, Jason Stuehmer

29 episodes

4 days ago

This podcast is hosted by innkeepers Laurie and Jason Stuehmer and is an entertaining look behind the scenes of owning and running a boutique inn on Cape Cod.

Places & Travel

Society & Culture

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All content for Inn the Wild is the property of Laurie Stuehmer, Jason Stuehmer and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

This podcast is hosted by innkeepers Laurie and Jason Stuehmer and is an entertaining look behind the scenes of owning and running a boutique inn on Cape Cod.

Places & Travel

Society & Culture

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An Awakening

Inn the Wild

30 minutes 56 seconds

4 months ago

An Awakening

In this episode of Inn the Wild, Laurie and Jason talk about local beach activities, new flavors at the inn; and as always, questions from guests and listeners. The recipe of the week is Raspberry Jam.

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RASPBERRY JAM (by SURE-JELL)

Prep Time: 15 minutes

Total Time: 60-90 minutes

Ingredients:

5 cups Prepared Berries
7 cups Sugar
1 box SURE-JELL Fruit Pectin
1/2 tsp Butter

Steps:

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Stem and crush raspberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 8-qt. saucepot.
Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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We'd love to hear from you!

Email us at innthewild@captainfreemaninn.com

Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay