This recipe, which was published in The Denver Post, is a wonderful accompaniment to a holiday turkey or it is equally good when served as an appetizer with goat cheese on sliced a baguette.
Ingredients
1 cup sugar
1 orange, zested and juicd
1 cup dried figs, stems removed and chopped
1 cup water
1 cinnamon stick
10 ounces fresh cranberries
2 Tablespoon balsamic vinegar
Pinch of salt
Instructions
In large saucepan, bring water to a boil. Remove from heat and stir in orange juice and figs. Let stand for 15 minutes. Add sugar and cinnamon stick. Bring to a boil over medium-high heat. Add cranberries. Reduce heat to a simmer and stir occasionally for 10 minutes or until cranberries start to burst. Remove from heat and stir in vinegar, zest and salt. Cool completely.
Showing posts with label Jams and Jellies. Show all posts
Showing posts with label Jams and Jellies. Show all posts
Tuesday, December 5, 2017
Monday, November 28, 2016
Balsamic Onion Marmalade
This marmalade, along with bleu cheese, crackers and a red wine, is magic - a perfect pairing!
Ingredients
1 Tablespoon vegetable oil
4 onions, thinly sliced (about 8 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sugar
2/3 cup balsamic vinegar
Instructions
Heat oil in large skillet over medium heat. Add onions. Season with salt and pepper. Cook, stirring occasionally, for about 20 minutes or until softened.
Add sugar. Reduce heat to medium-low and continue cooking, stirring occasionally, for about 10 minutes.
Reduce heat to low. Add balsamic vinegar. Cook for about an hour, stirring frequently, until mixture has jam-like consistency.
Store in refrigerator for up to several weeks.
Ingredients
1 Tablespoon vegetable oil
4 onions, thinly sliced (about 8 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sugar
2/3 cup balsamic vinegar
Instructions
Heat oil in large skillet over medium heat. Add onions. Season with salt and pepper. Cook, stirring occasionally, for about 20 minutes or until softened.
Add sugar. Reduce heat to medium-low and continue cooking, stirring occasionally, for about 10 minutes.
Reduce heat to low. Add balsamic vinegar. Cook for about an hour, stirring frequently, until mixture has jam-like consistency.
Store in refrigerator for up to several weeks.
Friday, July 31, 2015
Peach or Apricot Butter
Ingredients
3 pounds fresh ripe peaches or apricots
Sugar
2 teaspoons cinnamon
1 teaspoon cloves
2 Tablespoons fresh lemon juice
Instructions
Wash, pit and peel fruit. Cut into small pieces. Measure the amount of fruit (in cups) and add to crock pot. Add 1/2 cup sugar for each cup of fruit. Add cinnamon, cloves and lemon juice. Stir to mix well. Cover and cook on high for 4 - 5 hours. Uncover and cook on high for an additional 4 - 5 hours. Stir occasionally.
After cooking, cook and place in blender and puree or puree using an immersion blender.
Pour into jars. Store in refrigerator or freeze for later use.
Katy's Hint:
You can easily remove the skin from peaches or apricots by blanching. Put whole fruit into a pan of rapidly boiling water for one minute. Remove fruit with a slotted spoon. Rinse with cold water. The skin should slide right off.
3 pounds fresh ripe peaches or apricots
Sugar
2 teaspoons cinnamon
1 teaspoon cloves
2 Tablespoons fresh lemon juice
Instructions
Wash, pit and peel fruit. Cut into small pieces. Measure the amount of fruit (in cups) and add to crock pot. Add 1/2 cup sugar for each cup of fruit. Add cinnamon, cloves and lemon juice. Stir to mix well. Cover and cook on high for 4 - 5 hours. Uncover and cook on high for an additional 4 - 5 hours. Stir occasionally.
After cooking, cook and place in blender and puree or puree using an immersion blender.
Pour into jars. Store in refrigerator or freeze for later use.
Katy's Hint:
You can easily remove the skin from peaches or apricots by blanching. Put whole fruit into a pan of rapidly boiling water for one minute. Remove fruit with a slotted spoon. Rinse with cold water. The skin should slide right off.
Wednesday, July 8, 2015
No Cook Strawberry Jam
No cooking means that this jam is full of fresh fruit flavor and no cooking means this is a great project to do with kids.
Ingredients
1 pound strawberries ( 1 2/3 cup sliced)
2/3 cup sugar
2 Tablespoons instant pectin
Instructions
Wash strawberries. Remove stem and slice into small pieces.
Mash the strawberries.
Combine sugar and pectic in separate bowl.
Add to mashed strawberries and stir for three minutes.
Pour into clean jars. The jam should be thick in about half an hour.
Store in refrigerator for immediate use or in freezer.
Papers and embellishments on attached photo by Jessica Sprague.
Ingredients
1 pound strawberries ( 1 2/3 cup sliced)
2/3 cup sugar
2 Tablespoons instant pectin
Instructions
Wash strawberries. Remove stem and slice into small pieces.
Mash the strawberries.
Combine sugar and pectic in separate bowl.
Add to mashed strawberries and stir for three minutes.
Pour into clean jars. The jam should be thick in about half an hour.
Store in refrigerator for immediate use or in freezer.
Papers and embellishments on attached photo by Jessica Sprague.
Sunday, March 22, 2015
Crabapple Jelly
If you are wondering what to do with all the crabapples from the tree in your yard, this is your answer.
Ingredients
8 cups fresh crabapples
Water
3 cups sugar
2 cinnamon sticks
6-8 cloves
Cheesecloth
Instructions
Remove stem and blossom end of each crabapple. Cut each crabapples into quarters. Place in large stainless steel pot. Add enough water to cover, but not so much the crabapples are floating. Bring to boil, reduce heat to medium. Simmer for 15-20 minutes. The crabapples will change color and become mushy. Line a wire strainer with 2-3 layers of cheesecloth. Place on top of bowl. Pour apples and liquid into the lined strainer. Allow to drain into bowl. You should have 4 cups of juice. Bring to boil and simmer for 10 minutes, skimming off any foam that appears on the top. Then stir in sugar until dissolved. Add cinnamon and cloves. Place candy thermometer into the liquid and allow to boil gently until the temperature reaches 225 degrees. As the temperature increases to 225, continue to skim off any foam that rises to the surface. Remove from heat when 225 degrees is achieved. Remove cinnamon and cloves. Pour into jelly jar, leaving 1/4 inch headspace. Refrigerate for immediate use or seal with rubber-ring tops and process in hot water bath for 8-10 minutes to seal and store for future use.
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| Crabapple Jelly |
Ingredients
8 cups fresh crabapples
Water
3 cups sugar
2 cinnamon sticks
6-8 cloves
Cheesecloth
Instructions
Remove stem and blossom end of each crabapple. Cut each crabapples into quarters. Place in large stainless steel pot. Add enough water to cover, but not so much the crabapples are floating. Bring to boil, reduce heat to medium. Simmer for 15-20 minutes. The crabapples will change color and become mushy. Line a wire strainer with 2-3 layers of cheesecloth. Place on top of bowl. Pour apples and liquid into the lined strainer. Allow to drain into bowl. You should have 4 cups of juice. Bring to boil and simmer for 10 minutes, skimming off any foam that appears on the top. Then stir in sugar until dissolved. Add cinnamon and cloves. Place candy thermometer into the liquid and allow to boil gently until the temperature reaches 225 degrees. As the temperature increases to 225, continue to skim off any foam that rises to the surface. Remove from heat when 225 degrees is achieved. Remove cinnamon and cloves. Pour into jelly jar, leaving 1/4 inch headspace. Refrigerate for immediate use or seal with rubber-ring tops and process in hot water bath for 8-10 minutes to seal and store for future use.
Wednesday, November 5, 2014
Habanero Jam
It is November and we only have a few items remaining from our garden. One is a bag of habanero peppers. There just isn't a lot of things to do with habaneros. They are so spicy. So, I found this recipe for Habanero Jam. It is delicious. My favorite way to serve it is spread on a cracker and topped with goat cheese.
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Ingredients
2 orange bell peppers
8 habanero peppers
4 1/2 cups sugar
1 1/2 cups white vinegar
1 packet no or low sugar pectin
1 pinch salt
1 teaspoon butter
Instructions
Seed and stem bell peppers and habaneros. Use plastic gloves when working with habaneros.
Roughly chop the peppers, then place in a food processor and pulse until minced but not pureed.
Place peppers, vinegar, pectin, salt and butter in large saucepan and bring to a full rolling boil, stirring constantly.
Add sugar and stir to dissolve. Return to boil and boil for one minute.
Remove from heat and skim off any foam. Fill sterile mason jars, leaving 1/2 inch head-space.
To make shelf stable, process in boiling water bath for 10 minutes.
Ingredients
2 orange bell peppers
8 habanero peppers
4 1/2 cups sugar
1 1/2 cups white vinegar
1 packet no or low sugar pectin
1 pinch salt
1 teaspoon butter
Instructions
Seed and stem bell peppers and habaneros. Use plastic gloves when working with habaneros.
Roughly chop the peppers, then place in a food processor and pulse until minced but not pureed.
Place peppers, vinegar, pectin, salt and butter in large saucepan and bring to a full rolling boil, stirring constantly.
Add sugar and stir to dissolve. Return to boil and boil for one minute.
Remove from heat and skim off any foam. Fill sterile mason jars, leaving 1/2 inch head-space.
To make shelf stable, process in boiling water bath for 10 minutes.
Sunday, November 2, 2014
Fresh Strawberry Jam
When it is springtime and strawberries are in season, I make strawberry jam with my granddaughter. It has become a tradition in a few short years. This is a great activity with do with kids. Strawberries are easy to cut up and watching the thermometer get to just the right temperature is amazingly entertaining. The best part -- making some biscuits while the jam cooks and then having warm biscuits and fresh strawberry jam as a snack!
Ingredients
2 pounds fresh strawberries, hulled
4 cups sugar
1/4 cup lemon juice
Instructions
Cut strawberries into quarters.
In a large bowl, crush the berries. You should have 4 cups of mashed berries.
In a large saucepan, mix together strawberries, sugar and lemon juice.
Stir over low heat until sugar is dissolved.
Increase heat to medium-high and bring the fruit to a full rolling boil, stirring often.
Cook until temperature reaches 220 degrees F.
You can test the jam to see if it is done by placing a spoonful onto a chilled plate and
putting it into the freezer for 30 seconds. It is is jelled, it is done.
Transfer to clean jars and store in the refrigerator.
Yummy!
2 pounds fresh strawberries, hulled
4 cups sugar
1/4 cup lemon juice
Instructions
Cut strawberries into quarters.
In a large bowl, crush the berries. You should have 4 cups of mashed berries.
In a large saucepan, mix together strawberries, sugar and lemon juice.
Stir over low heat until sugar is dissolved.
Increase heat to medium-high and bring the fruit to a full rolling boil, stirring often.
Cook until temperature reaches 220 degrees F.
You can test the jam to see if it is done by placing a spoonful onto a chilled plate and
putting it into the freezer for 30 seconds. It is is jelled, it is done.
Transfer to clean jars and store in the refrigerator.
Yummy!
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