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

Meyer Lemon Ginger Marmalade + Giveaway

One of the things that happens when I get close to a book deadline is that my life gets whittled down to the bare essentials. I work, I cook, I exercise, and I sleep. Things get very messy in my apartment, save for the moments of intense procrastination cleaning (the seams and edges of of my kitchen faucet have never sparkled so brightly).

Because the book I’m working on is not dedicated to preserving, my canning practice has really fallen flat in recent days. In fact, until I made this marmalade, it had been nearly a month since I’d canned anything. That’s the longest I’ve gone without firing up the water bath in the last decade.

However, no amount of book work is going to keep me away from Meyer lemon season. They’re only available for a short time each winter and since my order arrived from Lemon Ladies Orchard, I’ve been carving out little pockets of time to salt, dry, and preserve all that sunny lemon goodness.

For this batch of marmalade, I chose to boost the flavor with three ounces of finely grated ginger. I sometimes opt to add ginger flavor by juicing the ginger root, but because I’m short on time these days, I went for the quickest option that didn’t require cleaning another appliance.

I don’t mind having small bits of ginger flesh scattered throughout my marmalade. However, if you need the jelly component of your marmalade to be crystal clear, I suggest you make or buy ginger juice and use approximately 1/4 cup instead.

The other thing that got me excited to make this batch of marmalade was the fact that I had these snazzy Le Parfait 200 ml terrines in which to can it. I really enjoy using jars from Le Parfait because of their heft and sturdiness. They also make me feel instantly transported to Europe for far less money than a plane ticket.

Assembling Le Parfait jars for use is easy. Once you’ve given both the jars and the rubber gaskets a good washing with warm, soapy water, you fit the gaskets onto the lids, making sure that the easy-open tab is pointing off to the side of the jar (so that it doesn’t get in the way of the hinge or the clamp).

I warm them in my canning pot, and while filling take care to leave a little extra headspace, to ensure that there is plenty of space for the lids to close.

I’ve done a lot of writing about the art of making marmalade over the years, so I’m not going to rehash all those details here. If you’re coming to this post without ever having made marmalade before, I suggest you read these three posts before digging in.

Continue Reading →

Comments { 280 }

Cranberry Blueberry Jam

On Monday night, I did my final live demo of the year. I talked about fruit pastes, answered questions, and made a batch of cranberry blueberry jam using fresh cranberries and frozen wild blueberries (though regular frozen blueberries would also work).

This recipe uses the same technique as the raspberry version I posted over the weekend. You combine frozen fruit with fresh cranberries to get a preserve that is flavorful, not-too-sweet, and perfectly set (cranberries are magical in the setting ability).

If you want to watch me making this jam, you can see the full video after the jump (or, if you navigated directly to this post, you should see the player below).

Continue Reading →

Comments { 10 }

Cranberry Raspberry Jam

In need of a quick batch of jam for holiday gift baskets? This Cranberry Raspberry Jam, made from fresh cranberries and frozen raspberries, is just the ticket!

Of all the tricks I’ve come up with in my years as a jam maker, none please me as much as this one for making really terrific preserves with frozen fruit. For years, I struggled to get frozen fruit to turn into anything worth eating and sharing. And then last year around this time, I hit upon the idea of adding fresh cranberries to frozen fruit and everything changed.

The beauty of the cranberry is that it brings both acid and pectin to the jam making party. That means that it can perk up berries that taste flat from months in the deep freeze AND it helps with the inevitable increase in wateriness that occurs when you defrost previously frozen fruit. It’s a win all the way around.

One of the best and highest uses of this technique is quick holiday gift making. Perhaps you’ve moved through your stash faster than you intended. Or you need a uniform set of something for a group (rather than the hodge podge of jams I took to my family’s Hanukkah gathering on Saturday). That’s when a quick batch of this jam shines.

Like so many jams, this recipe does not double well. If you need more than one batch, run two pots side by side for a quick cook all around. And if you’re struggling with how to use up a leftover dollop, may I suggest the rice pudding I posted on Friday? They are happy partners.

Continue Reading →

Comments { 4 }

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 { 4 }

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 }