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Tag Archives | Blackberries

Blackberry Jam

Blackberry Jam made with hand picked jumbo berries.

The Sauce: Blackberry Jam – Fresh blackberries crushed, seeds pulverized then thickened with pectin and cooked into sweetened jam.

‘Great Sauces Transform Good Food into Gourmet’ 

Vroom, vroom

Blackberry seeds, what to do! You can smash and mash the berries until the juice and Blackberry Jam on Challahseeds squirt out then push half the lumpy pulp through a sieve to rid the seeds. But I decided to experiment. What if I scooped half the pulp into my Vitamix? Vroom, vroom, goes high power blending for seed pulverizing until they entirely disappear into the pulp. So here’s my recipe for fresh Blackberry Jam with high tech seed reduction.

You may also enjoy Corn Muffins, Braided Italian Bread, Wheatberry Blender Pancakes, Pomegranate Jelly, Persimmon Mango Jam, Baking Powder Biscuits, Maple Oatmeal Scones and Audrey’s Dinner Rolls.

1 of 4 part series Jammin’. Part 2 Peach Jam, Part 3 Blueberry Jam and Part 4 Cherry Jam. More about Jam and odd sized batches. Go to Ball and try their new Pectin Calculator.

2013 AniversaRecipe – Fresh Limeade
2012 AniversaRecipe – Cinnamon Mini Breakfast Cupcakes
2011 AniversaRecipe – Slalamagoo

Recipe: Blackberry Jam

Active Time: 40 Minutes | Total Time: 40 Minutes | Yield: 3 Pints

Ingredients
blackberries4 cups mashed blackberries
4 1/2 Tbsp dry fruit pectin
1/4 tsp butter
5 cups sugar

Special Equipment – large pot, potato masher, wide mouth funnel, 3 pint jars with lids and rings

Instructions
1 Wash jars, lids and rings in hot Mashing blackberriessoapy water or dish washer, dry and set aside with funnel. Measure sugar into a bowl and set aside. Place 3 flat lids into a small pan and cover with water. Set on a back burner of the stove without heat.

2 Prepare fruit by placing blackberries in a flat oblong dish or container and crush with a potato masher to desired consistency.

blackberry jam cooking3 Measure exactly 4 cups mashed blackberries into a large pot. Add pectin and butter. Bring mixture to a full rolling boil that cannot be stirred down, around 5-8 minutes.

4 Add sugar all at once and stir constantly. Return mixture to a full rolling boil. Boil for 4 minutes, around 8-11 minutes. Remove from the heat.

5 Meanwhile turn the pan with lids on high heat and bring to boil.

6 Taking care to prevent touching the hot fruit mixture, place the funnel in one jar and scoop or pour the hot fruit into the jar filling to 1/2 inch from the rim. Wipe rim clean of any drips and place a hot lid on the top and screw ring tightly. Repeat with the other two jars. Allow to cool without touching the flat lid. The heat will seal the jar by suction and the lid will make a popping sound. Store in a cool dry place. Refrigerate once opened.

Information
Notes
When mashing fruit, the more the chunks are broken down the smoother the jam will be.

To bring fruit to a full rolling boil that cannot be stirred down, turn the heat on high and stir fruit mixture constantly. When it starts to boil continue to cook until the bubbles pop and boil even while stirring.

If there is any extra jam place it in a small bowl or container and store in the fridge after it cools.

Applications
-Spread on toast, muffins, bagels, peanut butter and jelly sandwiches,
-Drizzle over ice cream and pound cake.
-Spread on cooled brownies then frost and spread in a grilled cheese sandwich.
-Layer in parfaits and trifle.
-Swirl in pudding, oatmeal, grits, Cream of Wheat, yogurt.
-Fill a layer cake, cupcakes (cut out a round peg from the top, fill with jam replace the top then frost), Jam Thumbprints, crepes (raspberry jam and nutella or blackberry jam and ice cream), oatmeal bars, macarons.
-Bake into homemade pop tarts.
-Combine goat cheese and jam, place 1 small spoon on one end of phyllo dough strips, fold like a flag and bake until golden.
-Top on cheesecake, pancakes, waffles (combine 1

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part jam and 2 parts maple syrup then warm).
-Glaze fruit pizza, fresh fruit tarts, chicken, pork and ham.
-Whirl in milkshakes and smoothies.
-Mix in lemonade for berry lemonade.
-For more sauces, add to BBQ sauce, flavor a vinaigrette (2 Tbsp jam, 2 Tbsp vinegar, 4 Tbsp oil).
-Combine with cream cheese to stuff french toast or for a flavored cream cheese spread for bagels.
-Stir into butter for flavored spread.
-Add to tea for flavored sweetener.
-Add to chicken or pork drippings with a little balsamic for a savory pan sauce.
-Heat to thin then pour over cream cheese and serve with crackers.
-Simmer 1 part grape jelly and 1 part chili sauce for lil’ smokies.

Dish Designer

  • Use fresh or bottled lemon juice.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Blackberry Jam
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: July 16, 2014

Continue Reading · 0

Jammin’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Pectin

The temperatures were uncharacteristically cool July 4th for my berry picking outing in Poolesville, Maryland at Homestead Farm. I picked buckets of berries from low hanging branches and vines.

But the real story is my discovery of new packaging for powdered pectin. Traditionally it’s sold in powered pudding type boxes for a one size only recipe. The dilemma is what happens to the odd sized amount of fruit puree left over at the end, or the small batch from dead ripe berries, or fruit left from the Farmers Market that’s perfect for jam.

PectinBall has finally packaged pectin in containers with screw lids for flex batches. Genius!!! Now you can make the size batch you want without all the guess work for different batch variations. What’s more, their website has a Pectin Calculator with ‘point and click’ recipes for all kinds of fruit and berries. You pick the fruit, click on ‘jam or jelly’, and continue with the simple user-friendly step by step recipe builder. You’ll end up with a graphed group of quantities for every size batch. It’s about time.

Now you and I can make enough jam for breakfast this week, or line the shelves of our pantry. Jam has never been this easy. Knock out a few flavors. Check out the suggestions for using jam in cooking, baking and serving. Jam is more than a nice-to-have item stowed away for the winter.

 

BlackberriesWednesday, July 16, 2014 – Fresh Blackberry Jam made from fresh picked giant, juicy blackberries, thickened with pectin, sweetened and cooked to preserve.

 

 

 

PeachThursday, July 17, 2014Peach Jam made fresh picked peaches pared, diced and crushed, then thickened with pectin and cooked into sweetened jam.

 

 

 

BlueberriesFriday, July 18, 2014Blueberry Jam made fresh hand picked blueberries crushed, then thickened with pectin and cooked into sweetened jam.

 

 

 

 

CherriesSaturday, July 19, 2014Cherry Jam made fresh tart cherries, pitted, chopped, then then thickened with pectin and cooked into sweetened jam.

 

 

SaucyCuisine.com
Cook with Sauces
Jammin’ Series
Written by
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: July 6, 2014

Continue Reading · 3

‘Berry Season Desserts’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Berry paradise

Berries create drama. Their colors are rich, deep and true. Some taste tart, others sweet; all are bright. Fresh berries don’t require any treatment for a side dish or meal finisher. They stand on their own, undressed, simple, alone.

But what if your inclination, or mine, is to intervene with natural perfection and take it to paradisiacal. I’m especially anxious when the season means an abundance of berries so I can eat some unadorned, pure, out of hand. And, I can dress some up, take them out and showcase their best qualities. So what’s on the docket for the ‘Berry Season Desserts’ Series.

Blueberry CheesecakeSunday, July 21, 2013 – I’m sharing fresh blueberry sauce covering a no-bake cheesecake with graham cracker crust. It’s made with 4 cups of berries bursting with juice, no canned blueberry pie filling. I love how the sauce drips down the edges of the Blueberry Cheesecake.

Iced Raspberry Loaf CakeMonday, July 22, 2013 – A unique dessert, this Raspberry Loaf Cake is made with yogurt and flax seeds. It’s the first cake I’ve made in a loaf pan. Compared to dense, moist quick breads like banana, pumpkin or zucchini, this cake is light, airy and complements the tart raspberries.

Berries Van GoghTuesday, July 23, 2013 – We end the series with Berries Van Gogh. Macerated mixed berries with orange juice reminds me of swirling colors in the night sky with some clouds of orange scented vanilla whipped cream. A couple tablespoons of sour cream give the topping body and slight tanginess. It’s simple, easy and the closest dessert in the triplet to unadorned berries.
 

Cherry Slab Pie with Ice CreamWednesday, July 24, 2013 – Bonus: Fresh Cherry Slab Pie snuck into this series at the last moment. Learned how to pit cherries and also, how to make a giant, homemade pop tart.

 

 

 

SaucyCuisine.com
Berry Season Desserts
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 9, 2013

Continue Reading · 1

Four Berry Blend Smoothie

Part 2 of 4 part series “Breakfast Smoothies”. Click here for part 1, click here for part 3, click here for part 4.

Tangy berry yogurt smoothie.

Pacific Northwest ‘berry good’

My brother Scott and his family lived in the Pacific Northwest, Seattle area to be more exact. His large yard contained a plethora of berry bushes in the back. Perennial raspberries Raspberry-Strawberry-Blackberry-Bleuberry-Yogurt-Smoothielined the east fence. Annual raspberries grew next to those. Near by the strawberry patch struggled to flourish. Along the other side of the yard the boysenberries thrived near the family favorite, Marionberries. Large, juicy berries, Marions are a bit more mellow than boysenberries. They make the most delicious homemade pies. They didn’t cultivate blueberries but friends and neighbors shared. What about blackberries? “Wild blackberries grow like weeds,” Scott reports. “Armed with buckets and clippers, blackberries are very thorny, you can forage plenty to round out your compliment of berries.”

Besides eating fresh berries and baking them in all sorts of desserts, smoothies are a favorite multi-berry creation. This recipe pays tribute to Scott’s family and berry lovers everywhere. Loaded with strawberries, blueberries, raspberries and blackberries, it’s distinguished by the rich purple magenta hues.

2011 AniversaRecipe – Creamy Orange Fruit Dip

Recipe: Four Berry Blend Smoothie

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 2 1/2 Cups | Level: Easy

Ingredients
Raspberry-Strawberry-Blackberry-Bleuberry-Smoothie-Blending

  • 1/2 cup frozen strawberries
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 1 cup plain yogurt
  • 2 Tbsp honey
  • 4 ice cubes

Special Equipment – blender

Instructions
1 In a blender, combine the berries, yogurt and honey. Blend until pureed.

2 Add ice and blend until smooth.

Information
Notes
Raspberry-Strawberry-Blackberry-BleuberryFor ease and economy, purchase one package of a three or four berry combination in the frozen section of the supermarket.

If Greek yogurt is substituted, add about 1/3 cup of water or milk.

Applications
Make this smoothie with any 2 cup combination of berries or even 2 cups of one variety of berry.

Dish Designer

  • Exchange honey for maple syrup, sugar or berry jam.
  • Exchange any of the berries for some Marionberries.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 20, 2012

Continue Reading · 4

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