Archive | jams, jellies, marmalades RSS feed for this section

Spiced Pear Jam

Earlier this fall, I found myself in possession of a lot of pears. I frozen some. I made a big batch of pear butter. And I made this jam, which I never managed to tell you about. Part of the reason it’s taken me so long is that I had some inner conflict going on about it. You see, I initially developed it for a demo event at which I called it Pumpkin Pie Spiced Pear Jam.

Now, I’m not someone who goes crazy for pumpkin pie spice in the fall (I’ve never even had a pumpkin spice latte, but that’s mostly because I don’t really dig sweetened coffee). But I’m not a hater either. In fact, when it comes to canning and baking, having a little jar of pre-mixed pumpkin pie spice is one of my favorite short cuts (I’ll often put a dash in my oatmeal as it cooks).

However, with Hanukkah upon us and Christmas hurtling ever closer, I came the realization that I’ve not posted a single new thing that you could make and share with your friends, neighbors, teachers, and family members. And in all the years that I’ve written this blog, not one has gone by where I didn’t serve up at least one holiday-centric preserve. So I’m getting over my hesitations and offering up this one.

Just to clarify, my reluctance wasn’t about the flavor (it was really whether to wade into the pumpkin spice pool). I gave a jar to a neighbor, who told me that it was the best jam she’d ever had. Everyone at the demo raved about it as well. It’s good. It’s easy. It’s quick. And if you can’t bring yourself to use the pumpkin pie spice, use a few dashes of cinnamon, nutmeg, ginger, and clove (just go light on the clove!).

Continue Reading →

Comments { 2 }

Fig Meyer Lemon Marmalade Recipe

This Fig Meyer Lemon Marmalade is a flavor combination made possible by California Figs and Lemon Ladies Orchard. While this isn’t a sponsored post, all the fruit was given to me by west coast friends.

Two stacked jars of fig meyer lemon marmalade

Back in early September, the folks from California Figs sent me some figs. And when I say some figs, I don’t mean they just sent a few. They sent me an abundance of figs. A delightment of figs. A true embarrassment of fig riches.

Sliced meyer lemons soaking in a bowl of water for fig meyer lemon marmalade

I took some to a friend’s party that was happening that very night. I packed up some and brought them with me to the Omega Institute for my weekend long canning workshop (we turned them into this Chunky Fig Jam). When I got back, I simmered and pureed a bunch into a version of the Gingery Fig Butter from my Naturally Sweet Food in Jars book (I used vanilla bean rather than ginger).

Sugared figs for fig meyer lemon marmalade

The remaining portion because this Fig Meyer Lemon Marmalade. Around the same time that these figs arrived, my friend Karen (owner of the Lemon Ladies Orchard) sent me a handful of late season lemons as encouragement to get well (I’d had a rotten cold and a bout of the flu in rapid succession).

Sliced lemons and figs ready to become fig meyer lemon marmalade

After making myself a series of bracing honey and lemon drinks to combat my various ailments, I had enough lemons to make this preserve. Much like the sweet cherry version I made earlier in the season, I approached this recipe over the course of a couple of days.

Finished fig meyer lemon marmalade in the pan

I sliced, deseeded, and soaked the lemons overnight at room temperature. I also quartered the figs, mixed them with sugar and let them macerate overnight in the fridge (it was still hot then and I didn’t want them to turn boozy while I slept).

Six jars of fig meyer lemon marmalade

The next day, I combined the soaked lemons (and their water), the figs, and the sugar and brought it to a rapid, rolling boil. After about 35 minutes of cooking and stirring, the marmalade was sheeting off the spoon nicely and was approaching the critical 220F.

Close-up of jars of fig meyer lemon marmalade

In the end, I was left with six half pints of marmalade that marries the qualities of the two fruits beautifully. The fig flavor sings and the lemons bring more than enough acid to supplement the figs lower levels. This is one that I am only sharing with my very favorite people and I’m doing my best to hold onto at least two jars (I tend to be quite generous with my preserves).

Should you find yourself with similar sets of ingredients (this may only be possible if you live in California), I highly encourage you to try a batch.

Continue Reading →

Comments { 6 }

Roasted Seedless Grape Jam

Our intrepid contributor Alex Jones is back with a recipe for roasted grape jam. Just reading this post makes my mouth water!I can’t even imagine how good her kitchen must have smelled during the roasting process! -Marisa

I didn’t taste a Concord grape until I was in my late 20s and buying them from local Pennsylvania farmers to share with members of the Greensgrow CSA. And once I had — while I finally understood what “grape” flavor is meant to emulate — I just couldn’t get down with the seeds. They were too much work to snack on compared to the fat, juicy table grapes I’d grown up with as a kid in California.

So imagine my delight when I found out that when Lem Christophel, a Mennonite who runs Eden Garden Farm in Dillsburg, Pennsylvania, brings grapes to my local farmers’ market, they are completely seed-free.

I love them for snacking (these days, I try to leave the California produce as a special treat to help me get through the depths of winter), and last year, I made possibly the most delicious raisins I’ve ever had by steming a few bunches and throwing them in the dehydrator. But I’d never canned them before.

Continue Reading →

Comments { 3 }

Spiced Plum Jam

When I was very young, my family lived in an old house in the Los Angeles neighborhood of Eagle Rock. We had a trio of plum trees that produced great heaps of fruit every other year. My parents would fill paper grocery bags with plums and pass them out to friends and neighbors. Even after those bags were distributed, there were always more plums.

My mom would always make two or three batches of delicious, runny plum jam, spiked with cinnamon and bright with lemon zest that we’d eat on oatmeal, pancakes, and yogurt. Because of those preserves, the flavor of plum jam satisfies my deepest taste memories in a way that other jams can’t touch.

This recipe is my attempt to recreate that childhood jam. The only difference is that I use a bit of pectin to ensure that mine has a firmer set than the batches my mom used to make.

Continue Reading →

Comments { 1 }

Peach Jam with Brown Sugar and Bourbon

This peach jam is sweetened with brown sugar and is spiked with a few tablespoons of bourbon, for a sweet, boozy spread.

Back in August, the Washington State Fruit Commission (follow them on Instagram for lots of fruit inspiration) sent me a big box of peaches and nectarines. I made a juicy nectarine tart, a batch of mixed fruit compote, and a batch of this smooth peach jam with brown sugar and bourbon.

I chose to use brown sugar as the sweetener, because it has a rich, molasses-y flavor that plays nicely with both peaches and bourbon. And while I could have left the jam chunky, I like to have some jams in my pantry that can double as a drizzle for desserts and ice cream. This one fits that bill nicely.

When it comes to adding booze to jams and preserves, I typically pour them in during the last few minutes of cooking. My goal is to evaporate the alcohol, but retain the flavor. However, you could certainly add the bourbon a little later if you wanted the finished jam to be a little more spirited.

Continue Reading →

Comments { 6 }

Wild Blueberry Jam with Berries from Maine

A few weeks ago, I did a slightly crazy thing. On Friday morning, I packed up my car, did some quick grocery shopping, and spent eight hours driving to Maine to teach a class at Frinklepod Farm. I got there around 10:30 pm, tumbled into a cozy bed tucked into stone room in a majestic barn, and woke up to a gorgeous morning, ready to teach.

I spent seven hours setting up, teaching (such a delightful group of students!), and cleaning up (thankfully, I had plenty of help from Flora and MaryJo) and then hopped back in the car and drove myself home. All told, I was only there for about 16 hours. I wish I’d managed to spend a little more time in Maine, but the craziness of late summer didn’t allow for me to spend any more time away from home.

Despite the shortness of my visit, I did manage to bring a little bit of Maine back home with me. Three perfect pints of intensely flavorful wild Maine blueberries.

Now, we get plenty of cultivated blueberries here in Philly, but these tiny wild berries are a different beast. Sturdy, tart, and intensely flavorful, they make gorgeous jam. They are also a little fiddly to separate from their stems (which is why, if you look closely, you’ll see a few stems. I lost my patience with trying to remove them all).

I used a ratio of three parts fruit to one part sugar for this batch (calculating by weight). This means, if you have access to wild blueberries and don’t have the exact amount that I used, you can still proceed with what you’ve got.

I might need to drive to Maine again next summer, so that I can make more of this tasty jam. (The jar labels pictured above are from site sponsor CanningCrafts and the jars are from site sponsor Fillmore Container).

Continue Reading →

Comments { 13 }