Tag Archives | urban preserving

Urban Preserving: Small Batch Vanilla Rhubarb Jam

chopped rhubarb

I’ve been keeping this blog long enough that I’m starting to repeat myself. This rhubarb jam, for instances, is nothing more than a simplified, scaled down version of the one I posted in the first year I was writing here (there’s also a very similar recipe in my first cookbook).

sugared rhubarb

The honest truth of it is that I can as much for myself as I do to create content for this site, and I very much love this easy little preserve. And so I make it every year or two, each time tweaked slightly. I thought you’d like to see how I do it when I’m only making a little bit.

vanilla rhubarb jam

You could also use this recipe as a starting place for a strawberry rhubarb jam. Either swap in berries for half the rhubarb, or double it (I know that I typically discourage people from doubling small batch recipes, but because this one has a touch of pectin, it scales up nicely).

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Urban Preserving: Pear Vanilla Drizzle

pears in a bowl

There a short list of canning recipes that I think of as my greatest hits. They are the preserves I come back to again and again, and are also the ones about which I’ve gotten the most feedback from readers and friends. This tomato jam is one. The roasted corn salsa in Food in Jars is another. And this time of year, I always make a batch of apple cranberry jam to share for Thanksgiving.

chopping pears

Another recipe that tops the greatest hits list? Pear vanilla jam. It’s a recipe I first made in early 2011 and I’ve since done it so many times that I can produce it entirely from memory. It’s a jam that works equally well on peanut butter toast or as part of a fancy pants cheese plate (try it with Delice de Bourgogne) and is always makes for a welcome hostess gift.

pan of cooked pear jam

Recently, I’ve been taking a slightly different approach to this jam. I start with just two pounds of pears, cut the proportion of sugar down a hair, and then, when it’s all done cooking, I scrape it into a heat-proof measuring cup and puree the heck out of it with an immersion blender.

pureeing jam

What the pureeing does is that it transforms it into a sweet, sticky glaze that retains a bit of the pear’s wonderful graininess. I call it a drizzle, though if the jar has been in the fridge, it can harden slightly past the drizzle point. I’ve taken to spreading micro-thin layers on toasted and buttered whole grain pancakes (I try to keep a stash in the freezer) and really like an afternoon snack that includes rice crackers, goat cheese, and little dabs of this sweet pear goo.

pear vanilla jam drizzle

It’s not a flashy preserve, but it’s one of my favorites. Maybe it will become one yours too!

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Urban Preserving: Concord Grape Jam

concord grapes

Two or three times a year, I pack up a big box of jam and mail it off to my sister and her family in Austin, TX. While Raina knows the fundamentals of jam making (and I know she has at least two cookbooks that could show her how), my mom and I easily (and happily) meet the bulk of her fruit spread needs.

grapes in a pan

In the last shipment, one of the jars I sent was a squat little half pint of concord grape jam. I’d made it as a test batch sometime last fall and hadn’t thought much about it beyond assuming that my nephew might dig it. When Raina reported back on the winners, the thing she raved about most was the grape jam. They ate through it in record time and were all a little sad to hear that there wasn’t even a drop more.

simmered grapes

So when concord grapes came into season this fall, I made a point to pick some up to make another batch of jam for Raina and her crew. I started with 2 pounds of concord grapes. I gave them a quick rinse, and popped them in a saucepan with 1/4 cup of water. I set the pan on the stove and brought it to a simmer. I let it go for a few minutes, just until the grapes popped.

Once the grapes where soft, I poured them into a food mill that I’d fitted with the finest screen and milled them through. This is the step that makes this preserve more of a jam than a jelly. It’s not going to have a ton of texture from the skin, but some gets through and gives the finished product a little more body.

grapes in a food mill

Once I couldn’t mill any more, I measured out the pulp. In my case, I had a little more than 3 1/2 cups, but your results will vary. I poured the pulp into a low, wide pan and added 1 1/2 cups of granulated sugar (roughly half the volume of pulp) and the juice of half a lemon. Then I cooked it until it was thick (times vary, use your judgment).

Once the jam was done, I funneled it into two half pint jars (there was a little leftover for the fridge) and processed them in a boiling water bath canner for ten minutes. They sealed perfectly and will be in my checked luggage when I head for Austin later this month to meet my new nephew (!!!). He was born at 7:59 this morning and everyone is well.


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Urban Preserving: Strawberry Kiwi Jam

strawberries and kiwis - Food in Jars

When it comes to travel prep, my husband and I are not well matched. He likes to be fully packed at least 36 hours before a trip, so that he can get a peaceful night of sleep before a flight or drive. I am a bit more frenzied, often packing and re-packing my suitcase moments before it’s time to leave. What’s more, my last minute nature extends to preserving projects.

cooking strawberry kiwi jam - Food in Jars

Last December, the last thing I did before putting my coat on to head to the airport was take half a dozen jars out of the hot water bath and turn off the stove. I had a citron melon with a broken rind. It would not last and I couldn’t bare to throw it away. It had to be done.

finished strawberry kiwi jam - Food in Jars

More recently, I found myself in the kitchen at 11:30 pm, having that familiar debate. Trash can or jam pan? You see, we had most of a pound of strawberries in the fridge that would not last my absence and four wrinkly kiwis that would be well on their way to hooch if left in the fruit basket another four days. I could either bear the responsibility for wasting them or make a quick batch of jam.

strawberry kiwi jam in a jar - Food in Jars

And so, I made jam. I followed the formula you’ve all seen me employ before. I chopped the berries, scooped the kiwi out of its fuzzy wrapper, and heaped them both into a measuring cup to eyeball my volume. Three cups. I added in 1 1/4 cups of granulated sugar (I calculate half as much sugar as fruit and then use a bit less than that) stirred until it was juicy. The fruit and sugar combo then went into a skillet, where I cooked it until thick and spreadable (in the last two minutes of cooking, I added a little lemon juice to balance the sweetness).

Instead of being in possession of fading fruit, I had two half pints of tangy strawberry kiwi jam. I may not have gotten as much sleep as I could have used, but I was set free from the guilt of wasted fruit. A fair trade, in my book. And just this morning, I ate a bit on a slice of peanut butter toast and thought fondly of that late night investment of time.

Where do you all fall on the pre-travel canning continuum? Do you preserve at all costs, or do you occasionally let the produce go?

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Urban Preserving: Pickled Fairy Tale Eggplant

finished pickled fairytale eggplant

Two years ago, when I was still writing a weekly pickling column for Serious Eats, I made a little batch of pickled eggplant to feature in that space. The recipe was just slightly adapted from one in Linda Ziedrich’s book The Joy of Pickling. I did not have particularly high hopes for that particular pickle, but I had eggplant to use and an approaching deadline, so I made it.

fairytale eggplants

In the end, I was astonished by how delicious the pickled eggplant was, especially when removed from the jar, drizzled with olive oil and eaten on toast. I’ve made it several times and have even included a version of the recipe in my upcoming cookbook (of course, Linda is prominently credited as the inspiration).

slivered eggplants

In the past, the eggplant I used for pickling came from a standard bulbous eggplant (nothing fancy, it was just what I happened to have around). However, I’ve long thought that those beautiful, lavender-streaked fairy tale eggplants were an ideal candidate for pickling.

Last summer, I bought them twice with intention of suspending them in vinegar, but each time used them up in summer braises instead. So, when I saw a few baskets of pretty eggplant at the farmers market last Saturday, I forked over $6 for a quart so that I could finally execute my pickle plan.

blanch in boiling vinegar

This pickle does have a few steps, but isn’t actually particularly complicated. You start by trimming away the stem end off a quart of fairy tale eggplant and slicing each fingerling into four or six wedges (use your judgement; more strips for larger eggplants, fewer for smaller ones). Place them in a bowl and toss them with two tablespoons kosher salt and the juice of one lemon (the salt draws out the liquid in the eggplant and the lemon prevents them strips from browning).

in the vinegar

Once the eggplant slivers have sat for an hour or two, you dump them into a colander and give them a quick rinse. Then, using your hands, gently press out as much liquid as you can without entirely smashing the eggplant. While you are rinsing and draining, pour three cups of red wine vinegar into a saucepan and bring it to a boil. Put all the eggplant into the boiling vinegar. Once the vinegar returns to a boil, let the eggplant cook for just 2 minutes.

pickled fairytale eggplant

When the cooking time is up, remove the eggplant from the saucepan with a slotted spoon and place it into a bowl (keep the vinegar hot). Add 1/4 cup torn basil leaves, 1 minced garlic clove (I like to use a garlic press for applications like this one), and 1/2 teaspoon coarsely ground black pepper and stir to combine.

Funnel the dressed eggplant into two prepared pint jars (half pints are fine as well). Top with the blanching vinegar, leaving 1/2 inch of headspace. Using a chopstick, remove air bubbles and add more vinegar if the headspace levels have dropped.

two pints pickled fairytale eggplant

Wipe the rims of the jars with a damp paper towel (this removes any particulate matter that could interfere with a good seal). Apply heated lids and rings. Lower the jars into a small boiling water bath canner and process for 10 minutes (starting your timer when the pot returns to a boil).

When the time is up, carefully remove jars from the canning pot and place them on a folded kitchen towel to cool. When they are cool enough to handle, remove the rings, check seals and (if seals are good), wash jars to remove any remnants of spilled brine.

These pickles need a little curing time for optimum deliciousness. Give them at least a week (if not more).

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Small Batch Black Velvet Apricot Jam Recipe

black velvet apricots

Slowly but surely, the stonefruit is beginning to appear. Nothing truly local yet, it’s getting ever closer. My little local greengrocer had South Carolina peaches last week, and the week before that, they had a small box of black velvet apricots from California. I call that considerable geographic progress!

black velvet apricots macerating with honey

I skipped the peaches (I’m holding out for the good stuff from the farmers I know), but succumbed to a single pound of the black velvet apricots. Have you ever tried these tender little guys? They’re a fifty-fifty cross between a purple plum and an apricot and so have a tender, sweet interior and a wine-colored, downy outside.

cooking a small batch of black velvet apricot jam

Because I absolutely cannot resist, I made a tiny batch jam with my eight little black velvets. I pitted them, chopped them, and combined them with four ounces of honey. Like I’ve mentioned in the past, I like to measure my honey by weight so that I don’t lose a single drop to the measuring cup.

finished jam black velvet apricot jam

I used a ratio of four parts fruit to one part honey for this jam because I wanted to end up with a product that allowed the fruit flavor to shine. Because it was such a small batch, I knew that I’d be able to get it to set with a minimal amount of sweetener and so could get away with the relatively tiny amount of honey (this ratio will not work if you increase the batch size).

black velvet apricot jam in the jar

Simmered up in my trusty 12-inch stainless steel skillet, this jam took just eight minutes to fully cook (though cooking times will always vary). Because there was so much surface area in the pan and so little depth, the water from the fruit was able to cook out efficiently and cook to a high enough temperature to achieve set. This is the secret of these tiny, low sugar, no additional pectin small batches.

black velvet apricot jam on toast

Made from just fruit and honey, my yield was a scant cup of jam. While I often can my small batches so that they’re shelf stable, I couldn’t muster the will to heat up even the tiniest canner in my arsenal for a single half pint of jam. So instead, it went into the fridge and I’ve been dolloping it on any vehicle that will hold still. I love how tart it is and am planning to make a similar batch when the true apricots come into season later in the month.

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