Jams from Three Springs Fruit Farm

Three Springs Fruit Farm November 7, 2016

Right around this time last year, I told you guys about a collaboration I was doing with Ben Wenk from Three Springs Fruit Farm. We were combining his fruit with my recipes in order to create a line of jams and fruit butters that were a little different from the others you find at the farmers market.

We’ve continued to expand our collaboration over the last year and we’re currently up to six different products. They are:

Today only, you can get 15% off your order from Three Springs Fruit Farm by using the code CANVOLUTION. And if you don’t see this until November 29, take heart! You can still get a discount. Use the code FoodInJars now through December 31, 2016 to get 10% off your order.

PS – In other discount news, our friends at Orchard Road are offering 50% off your online order through Tuesday, November 29. Use the code JARS50 for the deal.

 

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Black Friday Deals from FIJ Partners and Friends

assorted mason jar accessories 1 - Food in Jars

Good deals abound today and so I thought I’d round up some of the specials and sales that some of the Food in Jars friends and partners are offering for Black Friday, Small Business Saturday, and Cyber Monday. Happy shopping!

Cuppow: Use the code BLACKFRIDAY to get free shipping and 25% off all everyday reusable products. Good through Monday, 11/28/16.

Mason Jar Lifestyle: Use the code BF30 to get 30% off all orders. Buy on Saturday, 11/16 and they’ll donate $1 from every order to Americares. Good through Monday, 11/28/16.

Masontops: Use the code SAVE25 to get 25% off all orders. Free shipping on orders of $25 or more. Good through Monday, 11/28/16.

EcoJarz: Use the code FBFRIDAY2016 to get 40% off your order. Spend more than $40 and get a free silicone band gripper. Good through Monday, 11/28/16.

reCAP Mason Jars: Deals abound! The best buy is their 10 pack of regular mouth POUR lids. They’re currently 35% off!

New West Knifeworks: Knives and knife sets are discounted. Reduced prices good through Monday, 11/28/16.

Earlywood: Use the code EARLYFRIDAY15 for 15% off your order. Free shipping on orders over $100. Good through Friday, 11/25/16.

Mason-re: Use the code THANKS to get 20% off your order. Good through Monday, 11/28/16.

Kefirko: Use the code 20KEFIRKO to get 20% off kefir brewing jars. Good through Thursday, 12/15/16.

SipSnap: All products are 15% off site-wide. No code required. Good through Monday, 11/28/16.

Rough Linen: The makers of my favorite pinafore-style apron are offering free shipping on all orders. Good through Friday, 12/23/16.

Beanilla: Use the code BLACK15 for 15% off all orders. Good through Friday, 11/25/16.

And one last deal. Over at Amazon, the 6 quart Instant Pot is on sale for $68.95. This is the one I have and I’m a huge fan. If you’ve been on the fence about getting one, I highly recommend it.

 

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Honey Maple Cranberry Sauce for Thanksgiving

This Honey Maple Cranberry Sauce is sweet, tart, and perfect for serving with turkey on Thanksgiving!

honey maple cranberry sauce in jars

Let’s take a moment to talk about cranberry condiments. They are a Thanksgiving staple and are one of the easiest things to make rather than buy.

honey maple cranberry sauce in jars

I’ve made a number of different versions to serve with turkey over the years. There was my “canned” cranberry sauce in which I molded a homemade version in a tin can in order to achieve the classic ridges. Before that, I shared a simple cranberry jelly made with just a pound of berries for easy DIY-ing.

washing cranberries for honey maple cranberry sauce

I’ve also made a bunch of cranberry-centric jams that go well with the traditional Thursday meal. Spiced Cranberry Jam. Pear Cranberry Jam. Low-sugar Pear Cranberry Jam. Apple Cranberry Jam. Apple Cranberry Compote. Any one of these would be a natural addition to your menu. (And if you need more inspiration, each one of my books contains at least one Thanksgiving-appropriate cranberry preserve.)

cranberries in the pot for honey maple cranberry sauce

Despite the fact that I’ve got so many variations at my disposal, I couldn’t resist making this Honey Maple Cranberry Sauce. Initially, I was going to mold this naturally sweetened version in tin can like I did all those years back. But honestly, it felt like too much trouble and do we really need another gimmick these days?

cranberries in the food mill for honey maple cranberry sauce

I find that cranberry skins are often tough, so I typically work my finished cranberry sauce through a food mill when it’s finished cooking. That results in a sauce that it more uniform in texture and is an easier sell to the people who have only just graduated from the overly sweet canned cranberry jelly. It’s an entirely optional step, though.

close up of honey maple cranberry sauce in jars

The finished cranberry sauce is flavored lightly with lemon zest and a cinnamon stick and is sweetened with both honey and maple syrup. It’s appealingly tart and sweet, and I am looking forward to heaping a generous scoop onto my plate come Thursday.

Do you have a house cranberry sauce or relish? Share your tradition in the comments!

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The Cookbook Stall + Food in Jars = Signed Copies for the Holidays

Naturally Sweet Food in Jars spine

We are firmly in the season of wish lists, gift guides, and holiday shopping. If getting or giving a signed copy of one of my books is on your mind this year, I’ve got good news. I’ve teamed up with my friend Jill Ross at The Cookbook Stall (Philly’s only cookbook-only book shop) to offer a way for you all to buy signed copies of my books.

To get a signed copy, head over to The Cookbook Stall’s online shop and put a copy of Food in Jars, Preserving by the Pint, or Naturally Sweet Food in Jars into your cart and head to check-out.

In step five of the check-out process, there’s a field where you can add comments about your order. Use that space to tell us to whom you’d like the book to be signed and if there’s a specific message you’d like me to convey in my note (Happy Hanukkah! Merry Christmas! Happy New Year! Good Solstice! Happy Birthday!)

Deadline to order your signed book is December 9. I’ll head into the shop the following week to sign the books you all ordered and then she’ll get them into the mail for you guys, in plenty of time for holiday giving.

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My Imaginary 2016 Thanksgiving Menu

cookbooks-for-thanksgiving-inspiration

I’m cooking Thanksgiving this week. I’ve not gotten to make the whole meal since 2008, so I’m feeling pretty giddy about the whole thing. However, as I’ve planned the menu and made lists, I’ve realized that my fantasy Thanksgiving and the reality of the one I’m cooking are pretty far apart.

sriracha-pimento-cheese-recipe

In my fantasy, I’d make all sorts of fun, new things, taking inspiration from some of the new cookbooks I’ve gotten recently. However, I’ve come to realize that the classic are where it’s at for the crowd who will be gathering around my table. So I’m satisfying my urge for the new by sharing my dream menu here.

creamy-sunchoke-soup

For nibbling before the meal begins, I’d make the Sriracha Pimento Cheese from Kristin Donnelly‘s gorgeous book Modern Potluck. I’d serve it with baguette rounds and cucumber slices. And for the very start of the meal, the Creamy Sunchoke Soup from The Vegetable Butcher by Cara Mangini.

herb-roasted-turkey

For the main event, I’d use the recipe for Herb-Roasted Turkey with Gravy from Jenny Rosenstrach‘s book, How to Celebrate Everything (I love this book. There’s nothing that I like more than a good food tradition).

cranberry-and-persimmon-relish

I confess that I like a traditional cranberry sauce (we’ll have a honey-sweetened one on the table this year), but this one combining cranberries and persimmon from Vegan Vegetarian Omnivore by Anna Thomas speaks to me.

triple-threat-celery-mash

My husband would be very sad if I omitted traditional mashed potatoes, or did anything to them that made them “interesting,” but if I had my druthers, I’d make a batch of this celery root, potato, and celery stalk mash from the book Mashed by Holly Herrick.

roasted-sweet-potato-pudding

This roasted sweet potato pudding from Rebecca Ffrench‘s Whole Protein Vegetarian looks awfully good and might be something I make for Christmas at my sister’s house. I like that it’s minimally sweetened with maple syrup.

healthy-root-vegetable-gratin

If the table could hold one more root vegetable dish, I’d call on the Healthy Root Vegetable Gratin. It’s another one from Modern Potluck and is something that is on my to-make list this winter.

roasted-and-raw-sprout-salad

No meal is complete without a green vegetable (at least, so says my mother) and the Roasted and Raw Brussels Sprouts Salad from Modern Potluck looks a good, seasonal one.

normandy-apple-cake

For dessert, the Normandy Apple Cake Tatin Style from French Desserts by Hillary Davis. Served with vanilla ice cream, of course!

wild-rice-and-turkey-muffins

Now, a bonus recipe. This one for Wild Rice and Turkey Muffins, from Cooking Wild by John Ash and James O. Fraioli seems like a really great one for using up leftover turkey and would be far more inspired than my typical pot of soup.

I’m curious. What are you guys making come Thursday?

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Quart Jar Cabbage and Carrot Kraut

Three ingredient cabbage and carrot kraut is an easy and delicious ferment for beginners and seasoned picklers alike. Try it with scrambled eggs!

finished cabbage and carrot kraut

I learned to make sauerkraut nearly a decade ago on a episode of Fork You (an online cooking show that my husband and I used to make. The website still lives, but after a long-ago hack, there’s not much there). Since then, it’s rare that I don’t have a jar in the fridge or bubbling away on the countertop (often, I have both).

shredded cabbage and carrots for kraut

Back in my early kraut making days, I made lots of different kinds. I’d use spices. I’d add fresh herbs. But there was always one variety I came back to. Cabbage and carrot kraut.

massaged cabbage and carrots for kraut

A couple of years ago, I gave up on the fancy krauts and accepted the fact that this is my house version. It’s the one that I like best and happily eat with eggs, tucked into sandwiches, and with turkey kielbasa.

top of cabbage and carrot kraut

I make one quart jar at a time, because I don’t want to devote my whole fridge to the endeavor. I combine three parts shredded cabbage with one part grated carrot, add a bit of salt, massage it until it releases a bunch of liquid, and pack it into a jar.

cabbage and carrot kraut in a jar

Weigh it down with one of these glass pickle pebbles from Masontops, set the jar on a saucer and cover it with a small kitchen cloth, held in place with a rubber band. Then I wait about a week, until it’s tangy and bright. Into the fridge the jar goes, ready to be eaten.

top of finished cabbage and carrot kraut

Occasionally, I do make a plain batch or one threaded with fennel fronds, but this particular version forever has my heart.

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