Tag Archives | Mastery Challenge

Mango Habañero Mint Shrub

Today’s guest post comes to us from Erin Urquhart. She’s stopped by to share her recipe for Mango Habañero Mint Shrub. Welcome to Food in Jars, Erin! 

Over the past couple of years I have began to notice that unintentionally many of my preserved goods either include alcohol or pair perfectly with alcohol- a strange coincidence, indeed. I’m beginning to think that I “subconsciously” come up with pickle ingredients with martinis on the mind. By no surprise, I admit that I am a sucker for any type of brined, vinegar-based, or bitter cocktail.

Having only ever read about shrubs on ingredient lists, I was surprised to learn the very intentional alcohol related origin of liquid shrubs. As story goes, shrubs originally gained popularity in the 1680s among English smugglers who were trying to avoid paying import taxes on booze being shipped from Europe. To avoid detection and thus taxation, smugglers would sink barrels full of alcohol off the Atlantic coast to be retrieved at a later time. Upon retrieval, the addition of the shrub fruit flavors were used to mask the taste of alcohol fouled by sea water. Who knew!?

Unless your pirate heritage runs deep, nowadays, shrubs, aka “drinking vinegars” are making a come back in the international cocktail scene. Due to their high concentration of vinegar and sugar, shrubs can be prepared in advance made as a pre-made drink mixture. When Marisa announced the 2017 Food in Jars Mastery Challenge late last year, I found myself beyond excited with anticipation for all the creative and weird cocktail shrubs I planned to make.

Apparently, because my craft shrub confidence isn’t quite up to par to make more wild types of shrubs like a fennel fruit shrub, or a sweet tomato shrub, I decide to play it safe for this month’s challenge. This recipe presents a refreshing yet spicy shrub combination, a Mango Habañero Mint Shrub. To keep the flavors strong and fresh, I opted for the cold-pressed shrub method. Additionally, because I didn’t want to mask any pepper or mint, I chose the more delicate color and flavor profiles of champagne vinegar.

The resulting sweet heat of this mango shrub is pretty phenomenal. I admittedly coughed following first gulp (oops), “wow that’s really strong!!”. Alas, after bottling and letting it settle in the fridge for a couple days the taste is now just right, and it’ll only get better. For a stronger mint flavor, I recommend upping your fresh mint amount.

For a refreshing drink serve this Mango Habañero Mint Shrub with ice cold water/seltzer, or get spicy and serve it with the Tequila Shrub Cocktail listed below. Also, make sure you reserve that mango fruit pulp for an awesome topping for your Saturday morning french toast, or perhaps use it in a homemade spicy mango cornbread. Yum!

Scientist by day, pickler by night, Erin Urquhart (from Putting Up with Erin) has always had a deep affinity for pickles. She’s the type of person who is super disappointed if pickles aren’t included in every holiday spread. A regular contributor of pickle reviews to her local Durham, NC newspaper, she even drives a car with “Pickle” vanity license plates.

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Apple Ginger Jelly

This small batch of apple ginger jelly is delicious in a PB&J and would be even better served with fresh ricotta and crostini.

I bought these cute little lady apples back in January, thinking I would make a clever pickle or a preserve them in a cinnamon-spiked syrup. I tucked them into my produce drawer and the days went by.

As I started thinking about this month’s challenge, those apples leapt to mind and I knew that their destiny lay elsewhere. Along with a couple other apples, they were meant to become jelly. Apple ginger jelly, to be precise.

I love using apples to make jelly because while they make a respectable preserve all on their own, they have a neutral enough flavor that they can take on a wide array of other flavors as well. I combined my apples with fresh ginger, but you could go with a fresh herb or a trio of warm winter spices.

The process of making jelly from apples is easy enough. Cut them into halves or quarters. Cover them with water (start with about a cup more water than you need for your finished recipe). Add your flavor enhancers if you’re using something that appreciates a longer infusion. And simmer until the fruit is very soft.

Once the fruit is soft, it’s time to strain. I line old china cap and stand that I inherited from my great-aunt Flora with a nut milk bag (sturdier than a jelly bag), but you can also use a traditional jelly bag stand, or even a colander lined with cheesecloth that you perch on top of a tall bowl.

Best practice is to give your fruit at least 6-8 hours to drain so that you don’t introduce any pulp into the juice that could make your jelly cloudy. However, if you don’t really care about having a batch of a slightly opaque jelly, go ahead and squeeze. I got an additional half cup of juice from my fruit thanks to some vigorous squeezing.

Once you’ve got all the juice extracted from your apples, it’s time to make the jelly. Bring the juice to a boil. As it heats, whisk the sugar and pectin together. Once the juice boils, whisk in the the pectin-spiked sugar and stir. Add some fresh lemon juice for balance. And start checking for set.

Once you get some nice, thick sheeting on the back of your spoon or the jelly passes the plate test, it is done. Pour it into jars, leaving 1/4 inch of headspace (the thinner the product, the less headspace you need).

The finished flavor of this jelly is bright from the apples and just a little bit spicy from the ginger. I ate the last couple teaspoons that wouldn’t fit into the jars on peanut butter toast and felt very much like all was right with the world. I could also see it tasting very good spread thinly inside a grilled cheese sandwich.

For those of you who made jelly for this month’s challenge, how has it gone for you? Any favorites to share?

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Submit your March Mastery Challenge Projects Here!

Hello #fijchallenge folks! From the looks of things on Facebook, Twitter, and Instagram, you’ve all been keeping quite busy making jellies and shrubs this month. I love seeing all the creative flavor combinations that so many of you have come up with!

We’re past the mid-point of the month, so it’s high time for me to give all your jelly and shrub makers a way to submit your March projects.

Instead of embedding the form, I’m going ask that you click here to access it. For some reason, the Google form made the blog behave oddly last time, so by leaving it off the front page, I’m hoping to avoid any functionality issues!

Submit your March Projects here! 

This month, there are just three required fields on the form. I’m asking you tell me is your name, where you live, and to mark a check-box telling me what you made.

Those are the only details I need to count you among the participants, but like last month, more fields do exist on the form. Because the challenge was two-pronged this month, there are questions relating to both jellies and shrubs. If you made one and not the other, skip the questions that do not apply.

There’s also a space in the form to share a link to your project. That link can go to a blog post, a specific picture on Instagram, a Tweet, a post on Tumblr, or to a picture on Flickr or Google Photos. Just remember that you need to set your privacy settings so that wherever your post is, it is publicly available. And remember, sharing a link is not a requirement.

With nearly than 1,800 people signed up for this challenge, I cannot do a comprehensive round-up. However, just like last month, I will do my very best to link out to as many people as I can, though.

Please remember that the deadline to submit your March project in order to be counted in the monthly total is Wednesday, March 29.

And if you haven’t made either a jelly or a shrub yet this month, there’s still time! All the details about this month’s challenge are here.

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Mastery Challenge: Sour Cherry Elderflower Jelly, Made Two Ways

Regular Food in Jars contributor Alex Jones drops by today to share her experience making jelly using both Pomona’s Pectin and homemade gooseberry pectin. Read on for her tale of experimentation!

Ah, jelly month. It’s time for me to reckon with pectin.

If I recall correctly, this Mastery Challenge is only my second time making jelly. The first was a few years ago when I worked as the buyer for an all-local foods store here in Philly, Fair Food Farmstand. We got some Japanese knotweed in early April, and I set to work making a tart, pale-pink jelly out of this invasive plant as a way to preserve it. But the set was unappealing and too firm for me, so I gave the still-sealed jars that were left to a friend excited about foraged foods.

For every time I’ve made jam or other preserves with pectin, I can count a time when set didn’t occur or occurred too well. So in recent years, I’ve avoided it, eschewing recipes using pectin for the whole-fruit preserves and confitures found in Mrs. Wheelbarrow’s Practical Pantry, one of a select number of preserving books I own. These fruit preserves manage to be thick and spoonable, and I love them — but it was time to tackle working with pectin.

When it came time to consider this month’s challenge, I had a freezer full of fruit to work with (and thanks to the time I spent organizing my chest freezer last month, I knew exactly how much and where it all was). There were three gallon bags of West Philly-grown sour cherries in there that needed to become something great — so I pulled out two of them to thaw in the fridge. I’d also use the dregs of a bottle of St. Germain elderflower liqueur, since those flavors go so well together.

And, since I like to do things the hard way sometimes, I searched online for homemade pectin alternatives to the packaged stuff that had vexed me in the past. Mrs. Wheelbarrow came through yet again, this time with a post about how to make and use pectin from green gooseberries — a bag of which, harvested from my community garden two summers before, also languished in my freezer.

Roughly a quart of gooseberries, simmered with water, strained through a jelly bag, and cooked down again until the pectin formed a mass that could be picked up with a fork when dropped into alcohol, yielded me two four-ounce jars, one to use now and one to stash away for later.

Along with an unopened box of Pomona’s Pectin that had been in my pantry for a couple years — according to the manufacturer, it will last indefinitely if stored cool and dry — I had what I needed to find out (a) if I could be trusted to make something tasty from the packaged stuff and (b) if my woo-woo homemade method could be used for jelly made with low-pectin fruit.

The results? Yes, surprisingly, and sort of!

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Facebook Live Jelly Demo this Thursday

Friends! Join me on Thursday, March 9 at 9 pm eastern/ 6 pm pacific for an hour-long Facebook livestream over on the Food in Jars Facebook page. I’ll show you how to make a batch of tart cherry jelly using store bought juice, we’ll talk about shrubs, AND I’ll answer all your questions about this month’s Mastery Challenge.

Also, as we move further into the canning season, I plan on doing more of these livestreams and hope to get on a regular schedule with them. I’m hoping that you guys will give me a little insight as to what you’d most like to see from these broadcasts. If you have a minute or two, please do fill out the questionnaire below. Thank you!

Updated!

If you missed the live broadcast, all is not lost! Thanks to the magic of Facebook, you can also watch the broadcast right here.

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Jellies and Shrubs for the March Mastery Challenge

We’re five days into March, and so it’s high time to start digging into this month’s challenge (I’ve been at a conference for the last couple days, which accounts for the delay). We’re going to be focusing in on both jelly and shrubs this time around.

The reason for the double topics is that jelly making has much in common with marmalade making. For those of you who wearied of achieving set during January’s challenge, you have another option. What’s more, shrubs are fun.

What is Jelly?

There are a lot of preserves that get called jelly, but for the purposes of this challenge, we’re defining it as a sweet or savory preserve that is made primarily with a flavorful liquid like fruit juice, vinegar, or wine (other spirits do sometimes come into play with jellies as well). Fruit jellies should be clear and without any bits or pieces of fruit or fruit pulp. Things like pepper jellies can include bits of pepper material. Jellies should be well-set enough to be spread on toast without dripping down your hand.

There are several ways to go about getting your jelly to set up.

High Pectin Fruits – Some fruits are so naturally high in pectin that you don’t need to add commercial pectin to achieve set (a good example is the red currant jelly I wrote about last summer). Those jellies just need enough sugar to help elevate the temperature to reach the set point (to read more about why sugar aids in set, read this). Occasionally, people will also extract pectin from these high pectin fruits to use in combination with lower pectin fruits.

Commercial Pectin – Other fruits don’t have a ton of natural pectin and require additional pectin in order to set up. These days, my go-to pectins are the Classic Ball Flex Pectin (for higher sugar batches) and Pomona’s Pectin (for lower sugar and alternative sweeteners).

Reduction – Some fruit juices have the ability to set up into jelly with no more than a nice, long boil. Chief among these juices are apple cider. When I first made this apple cider syrup, I accidentally cooked it to 220F and it set up into a nice, spreadable preserve.

The world of jellies really broad, but the thing that unifies them is the fact that they have a solidly spreadable set. If you didn’t read this post on using the plate test to check for set back in January, I recommend you give it a look now.

Here are some jelly recipes to help get you started. Of course, this is just a starting place. There’s a world of jelly recipes out there in books and online for you to choose from.

What is a Shrub?

I’ve been smitten with shrubs since I made my first one back in 2011. Shrubs are a combination of fruit, sugar and vinegar. Left to sit for a few days (or even longer), they develop a deep, sweet-tart flavor that is a wonderful addition to a glass of sparkling water, a batch of salad dressing, a fancy homemade cocktail, a marinade for meat or vegetables, or to a pan sauce.

There is better writer on the topic of shrubs than Michael Dietsch. He started in on the topic back in 2011 with this post on Serious Eats and has subsequently written a whole book about them. Emily Han‘s book, Wild Drinks and Cocktails, is also contains a lot of tasty shrubs.

I’ve got four shrub recipes here on the blog and there are far more out there online. However, if you remember the essential ratio of one part sugar, one part vinegar, and a generous handful of fruit of some kind, you’ll be good.

As always, I’ll be sharing more recipes, tips and tricks around the topic of jellies and shrubs on the blog all month long. The deadline to submit your project to be counted in the final tally is Wednesday, March 29 (I’ll put the form up soon).

I’m also doing a Facebook Live session on the topic on Thursday, March 9 at 9 pm Eastern/6 pm Pacific. Make sure to tune in!

 

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