Showing posts with label Jams. Show all posts
Microwave Plum Jam
Am tried making out jam through microwave oven for the first time, for my surprise they turned out really tremendous and we enjoyed having these glossy and delicious plum jam with toasted bread for our breakfast and along with pancakes for our snacks..We loved this glossy plum jam and this jam takes out less than 40minutes in microwave to get ready and this jam tastes fantastic, even i dont believe my eyes when i saw this glossy plum jam..Within three days, we already finished half of the bottle, hope u would have guess how tasty this jam was...Sending this eye catching plum jam to MEC-Fruits guest by Nivi, event by Srivalli...
2cups Plum(without skin and seed)
1cup Sugar
1tbsp Lemon juice
Chop roughly the plums..Take the chopped plums, sugar in a microwave safe bowl and cook in high for 30minutes (stir twice in between)..now add the lemon juice and cook again for 10minutes until the jam turns glossy but bit watery..
Keep aside and let them get cool completely..fill the jam in a sterile bottles and enjoy with toasted bread or either pancakes..
2cups Plum(without skin and seed)
1cup Sugar
1tbsp Lemon juice
Chop roughly the plums..Take the chopped plums, sugar in a microwave safe bowl and cook in high for 30minutes (stir twice in between)..now add the lemon juice and cook again for 10minutes until the jam turns glossy but bit watery..
Keep aside and let them get cool completely..fill the jam in a sterile bottles and enjoy with toasted bread or either pancakes..
Tart Cherry Jam
“Life is just a bowl of cherries!”
Which do you like it on, whole wheat or white toast?
You folks out there living in Washington , Utah , Idaho and Oregon U.S.
Years ago we had a couple of tart cherry trees of our own and who knows what disease got them; maybe it was just old age! I loved them though for making jam and baking pies and other goodies. There was a cherry orchard nearby which closed right after our trees died, making it nearly impossible to find tart cherries around here. We have to drive up to Wisconsin or Michigan
My story gets sadder. This year the cherry season was only a week-end long in Southern Wisconsin as there was a late heavy frost which meant very few cherries were for the picking. Unfortunately, I was busy that weekend and couldn’t make the trip. So last Friday was a trip to get some frozen tart cherries. They were shipped from Northern Wisconsin to the orchard in Southern Wisconsin in 5 and 10 pound tubs.
Then, Linda at My Kind of Cooking told me that they were talking about me on her radio segment on Passion Radio that Friday. So Linda, I told you I was on an “errand” and this is what it was, a road trip for the tart cherries. I’m so sorry I missed your great show and now I’m wondering what you said…
I do not make jam the traditional way with a canner. I learned from Mom many years ago, to make the jam and after cooling, place the jars in the refrigerator. She used to refrigerate a gallon glass jar with jam and so did I. It was easy, delicious and kept for many months. I still do the same but in pint canning jars instead. The jars are sterilized in the dishwasher and while still hot, filled with the hot jam, cooled and then refrigerated.
Frozen tart cherries
Boiling away
Jarred
Tart Cherry Jam
Ingredients:
3 pounds sour cherries (4 cups chopped cherries)
4¾ cups sugar
1 box pectin
Method:
Sterilize jars (I use the dishwasher).
Chop cherries 1 cup at a time using a potato masher for best results. If using a food processor, pulse to chop. DO NOT PUREE as jams have a bit of fruit.
Measure exact amount of prepared fruit into a 6- or 8-quart saucepot.
Measure exact amount of sugar into separate bowl.
Stir 1 box pectin into fruit in saucepot.
Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a slotted spoon.
Stir, skim off foam and repeat until there is no foam forming.
Ladle quickly into hot jars, filling to within 1/8” of tops.
Wipe jar rims and threads.
Cool.
Cover with lids and refrigerate.
Makes 3 pints
It’s the best ~ cherry jam!
Sweet Potato Salad
in Bell peppers, Jams, Pecans, Potatoes, Salad dressings/Vinaigrettes, Salads, Side Dish on Thursday, March 8, 2012
I’m drooling over this recipe I have not made yet. I love sweet potatoes but am the only one at this address who does so I’m imagining how delicious it must be.
This is from Heirloom Cooking by Brass Sisters. Here’s what they say about it: “This colorful, tasty salad is perfect for autumn gatherings. We suggest that you start this salad early in the day so that the flavors will come together. Steam the sweet potatoes the night before. The sweet potatoes should still be a bit firm when you make the salad.”
I think this would be a great salad for summer also. It’s a cold salad with a delicious vinaigrette that would be tasty with chicken, seafood or even a burger from the grill. As soon as I have a sweet potato lover over for a meal, I will be trying this.
Sweet Potato Salad
For salad:
3 pounds sweet potatoes, peeled and cut into 2-inch chunks
¼ cup orange marmalade
¼ cup apricot jam
1 cup diced red bell pepper
1 cup toasted pecans, coarsely chopped
For vinaigrette:
¼ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1/3 cup orange juice
1 tablespoon prepared mustard
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
2 cloves garlic, minced, or ¾ teaspoon garlic powder
1/8 teaspoon hot pepper flakes
Grated zest of 1 orange
Method:
To make the salad:
Place sweet potatoes in a steamer basket set over simmering water.
Cover and steam about 20 minutes. They should still be a bit firm.
Remove to a large bowl and allow to cool.
When cool enough to handle, cut potatoes into 3/4-inch dice and return to bow.
Add orange marmalade, apricot jam, and red pepper and toss to coat.
To make vinaigrette:
Place oil, vinegar, orange juice and mustard into a container with a cover.
Cover and shake to combine.
Remove cover and add salt, black pepper, garlic, hot pepper flakes and orange zest.
Replace cover and shake to combine.
Pour vinaigrette over salad and stir gently with wooden spoon.
Place in a large bowl, cover and refrigerate for at least 4 hours to allow flavors to marry.
Remove salad from refrigerator 15 minutes before serving.
Serve sprinkled with pecans.
Brass Sisters tips:
- Do not use baked sweet potatoes for this salad.
- Do not mix pecans into salad or they will become soggy.
Blackberry Lemon Thumbprint Cookies
in Blackberry Brandy, Christmas cookies, Cookies, Holidays, Jams, Pecans on Tuesday, December 20, 2011
Of all the Christmas cookies I’ve baked in the last week, this is the one that got Bill’s attention. I have baked them every year since his mother introduced me to them many years ago. He adores them and so do I!
Thumbprint cookies are an old standard that are filled with great ingredients that people like. Make them with your favorite jam or jelly, with just frosting and no jam, with nuts or without, or drizzled with chocolate! However you like them! They’re all great!
I added a little blackberry brandy to the blackberry jam and lemon zest to the dough for extra flavoring. It’s a great mix of flavors that turns out a delicious cookie with the well being filled with jam and frosting. Blackberry thumbprint cookies are really a huge hit in our house and love at first bite!
Blackberry Lemon Thumbprint Cookies
Ingredients:
½ cup blackberry jam
1 tablespoon Blackberry Brandy
2¼ cups flour
1 teaspoon baking powder
¼ teaspoon salt
2 sticks butter, at room temperature
2/3 cups sugar
2 eggs, separating yolks from whites
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla
1 cup pecans, chopped fine
1 can your favorite frosting
Few drops of red food coloring
Few drops of green food coloring
Method:
Preheat oven 350 degrees.
Lightly butter baking sheets or line with Silpat mats or parchment paper.
In small bowl, combine jam and brandy well. Set aside.
In medium bowl, combine flour, baking powder and salt, whisking to blend.
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Beat in egg yolks, lemon juice, lemon zest and vanilla.
Add the flour in 2 additions and beat until the dough forms a clump.
Gather dough into a ball.
Pinch off the dough and make a 1-inch ball.
In a small bowl, with a fork, gently beat egg whites until foamy.
Dip a dough ball into the egg whites, shaking off the excess.
Place pecans in a small bowl and gently roll cookie in the nuts, coating it completely.
Do the same with the remaining dough.
Place on baking sheet one inch apart.
Using your thumb, make a well in the center of each ball.
Fill each well with approximately ½ teaspoon of the jam mixture.
Bake until golden and firm to the touch, about 15-18 minutes.
Transfer cookies to wire racks to cool.
Mix half of the frosting with 2-3 drops of red food coloring in a small bowl and the remaining frosting with 2-3 drops of green food coloring in another small bowl.
When cookies are completely cool, apply a dab of frosting to each.
Let frosting dry some before storing (I do over-night).
Store between layers of waxed or parchment paper.
Makes 4 dozen
Do these have you drooling yet?
They would be a great colorful addition to your Christmas cookie tray!
Be sure to enter my CSN Giveaway for a $35 gift certificate that I posted on December 17th!
Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Another CSN Giveaway and Jam Kolaczki!
in Cheese, Christmas cookies, Cookies, Cream cheese, Giveaways, Holidays, Jams on Saturday, December 17, 2011
Winter is just beginning here in the Midwest with our share of snow, ice and very cold weather with horrific wind chill readings.
 | |||
| My father-in-law loading up his sled to go ice fishing ~ Feb. 1974 |
Paradise to me is sunning on a beach and swimming in the warm ocean water at the Riviera Maya or in a nearby pool. If I can’t be there, then second best is parked in my recliner at home, eating these Christmas cookies and watching TV.
 |
| Iberostar Grand Hotel Paraiso ~ Riviera Maya, Mexico |
CSN Stores has about everything you could imagine in their over 200 specialty online stores ~ an amazing array of products for you to choose from. They have everything from wall art to lighting to au gratin dishes, furniture, baby items and even beds for your favorite cat or dog.
Or maybe you’d like:
 | ||||
| A Chicago Cubs inflatable chair |
or...
 |
| A new bed for your favorite cat |
So after you browse around CSN and see what you would like to purchase, take a break and enjoy one or two of these cookies with a cup of coffee or tea, if you favor. The dough for these kolaczki is what makes them irresistible.
The kolaczki are filled with jam or preserves, such as peach, apricot, strawberry or pineapple. I made some with apricot preserves and the remainder with blackberry preserves. They are a very popular item in this area of “Chicagoland” and after making them yourself, you will see why. They are delicious!
JAM Kolaczki
Ingredients:
1 cup butter, at room temperature
3 ounces cream cheese, at room temperature
2 cups flour
Your favorite jam, I used apricot and blackberry
Confectioner’s sugar
Method:
Cream butter well.
Mix in cream cheese until smooth.
Gradually work in flour until a dough forms.
Gather in a ball and refrigerate for 30 minutes.
Heat oven to 350 degrees
Roll out chilled dough on floured surface 1/8” thickness.
Cut out circles with a 2” round cutter.
Dot center of each circle with about ¼ teaspoon jam. Don’t use too much.
Place on greased cookie sheets, or sheets with Silpat mats or parchment paper.
Bake until golden about 8-12 minutes.
Let cool for a minute or two.
Transfer to a wire rack.
Sprinkle lightly with confectioner’s sugar when cool.
Mmmm Mmmmmm!!!!
Now, more about the great $35 gift certificate from CSN…
The $35 gift certificate does not include shipping costs but, you can use the gift certificate on ANY product from ANY one of the CSN sites.
Here are the rules for entering:
- Leave a comment telling me you are a follower through Google Friend Connect (on the side bar of this blog) and tell me what you would like from CSN when you win the giveaway.
- For an extra entry, follow this blog on the Facebook Networked Blogs (on the side bar of this blog) and leave a comment telling me you’ve done so.
- This giveaway is open through midnight, CST, Monday, December 27th. The drawing will be by a random number generator on Tuesday, December 28th and is open to US entrants only.
Good luck and I hope you win!
Mom’s Blackberry Jam Cake
in Buttermilk, Cakes/cupcakes, Desserts, Jams, Mom's recipes, Oats on Sunday, November 6, 2011
My mother was a great cook who learned all about cooking from her Aunt Jim in Dayton , Ohio
Mom's Blackberry Jam Cake
Ingredients:
2 cps. sugar
1 c. vegetable shortening
6 eggs
3 cps. sifted flour
1 t. each, cinnamon, cloves, allspice
Dissolve 1 t. soda in 1 c. buttermilk
2 cps. blackberry jam
½ c. dry rolled oats
Cream sugar and shortening well. Add eggs, two at a time, beat well. Add spices to flour. Alternately add flour and buttermilk. Fold in jam and oats. Put in two 9”x 13” pans which have been greased and lined with wax paper, then greased and floured. Bake at 350 degrees for about 35 minutes. Place pans side by side on rack in center of oven. Let cake cool in pans 10 minutes. Then put on waxed paper. Remove paper from cake, cool and frost.
Frosting:
In heavy saucepan, mix:
3 cps. sugar (white)
2 stks. butter
1 ½ cps. evaporated milk
Bring to boil over high heat, stirring constantly with wooden spoon. Turn to medium low heat and continue cooking and stirring. Test with small drop in cool water you can pick up with your fingers. It’s better to overcook and add a little canned milk to thin than to undercook. Remove from heat and immediately add:
1 c. English walnuts or pecans, finely chopped
Let cool and beat well. If too stiff, 2 or 3 T. evaporated milk can be added to make it creamy enough to spread. Put layers together with filling and frost top and sides with remainder.
It is good and I mean REALLY GOOD!
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