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Tag Archives | Jam

Cherry Jam

Cherry Jam made with hand picked bright red cherries.

The Sauce: Cherry Jam – Fresh tart cherries, pitted, chopped, then thickened with pectin and cooked into sweetened jam.

‘Great Sauces Transform Good Food into Gourmet’ 

Tart cherries

I keep coming back to my memory of the dried tart cherries I picked up at Wegman’s for Hamantaschen filling. I nibbled a few on my way to the parking lot. They are more tart than raisins or sultanas, more like dried cranberries but less bitter. Love them!

Last summer I bought fresh tart cherries at the Silver Spring Farmers Market and made Cherry Slab Pie. I loved the process of taking those tart cherries and turning them into pie filling, a dish to love.

This summer I went cherry picking with my friend Karen. The trees were laden with cherries, so many that
Cherry Jam Jarall we did was stand under the arched branches and pluck bright red round cherries off the branches. We filled several buckets and lugged them back to the barn to weigh in and purchase.

Unlike berries that only need mashing, I punched out the pit with a plastic drink stirrer. Then pulsed the cherries in a food processor a few times to break them into a coarse chop and they were ready for jammin’. Spooning bright red chunky jam over ice cream is a holiday dessert anytime you’re in the mood. Lots of cheer here.

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.

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

2013 AniversaRecipe – Raspberry Loaf Cake
2012 AniversaRecipe – Chicken Thighs with Smoky Sweet Dry Rub
2011 AniversaRecipe – Zucchini Cheese Soup

Recipe: Cherry Jam

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

Ingredients
4 cups chopped tart cherries, about 2 1/4-2 1/2 lbs
Cherries4 1/2 Tbsp dry fruit pectin
1/4 tsp butter
5 cups sugar

Special Equipment – cherry pitter or plastic stirring straw, large pot, food processor, wide mouth funnel, 3 pint jars with lids and rings

Instructions
1 Wash jars, lids and rings in hot soapy 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 pitting then placing cherries in a food processor and process to desired consistency or chopped with sharp knife.

3 Measure exactly 4 cups chopped cherries 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. 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
To pit cherries, use a cherry pitter or poke the pit out with a plastic stirring straw.

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 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

  • No Substitutions.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Cherry Jam
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: July 19, 2014

Continue Reading · 0

Blueberry Jam

Blueberry Jam made with hand picked juicy berries.

The Sauce: Blueberry Jam – Fresh hand picked blueberries crushed, then thickened with pectin and cooked into sweetened jam.

‘Great Sauces Transform Good Food into Gourmet’ 

Blueberry picking

As a young girl I attended the premiere of ‘The Sound of Music’ in Beverly Hills. Captured by the music and incredible Austrian vistas, I’ve always loved this film.

Blueberry Jam on PlateBlueberries remind me of the scene when the Von Trapp children went to find Maria at the Abbey. The pact of secrecy began to unravel when they encountered their strict father. Their creative berry picking story is challenged when the Captain tilts his head and says, “It’s too early for blueberries.” Frederick explains, “It’s so cold they turned blue.”

To be sure, I actually hand picked these blueberries from the bushes right in the middle of June. Easily prepped, they’re cooked into deep blueberry jam to seal in the freshness. Quick jam to make; no pits, no seeds, no worries.

You may also enjoy Corn Muffins, Braided Italian Bread, Wheatberry Blender Pancakes, Pomegranate Jelly, Persimmon Mango Jam, Baking Powder Biscuits, Berries Van Gogh, Raspberry Loaf Cake and Audrey’s Dinner Rolls.

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

2013 AniversaRecipe – Blueberry Cheesecake
2012 AniversaRecipe – Sirloin Steak with Pepper Vinegar BBQ Sauce
2011 AniversaRecipe – Parmesan Zucchini Crisps

Recipe: Blueberry Jam

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

BlueberriesIngredients
4 cups mashed blueberries
3 Tbsp lemon juice
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 soapy 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 blueberries in a flat oblong dish or container and crush with a potato masher to desired consistency.

3 Measure exactly 4 cups mashed blueberries into a large pot. Add lemon juice, 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 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
Blueberry Jam
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: July 18, 2014

Continue Reading · 0

Peach Jam

Peach Jam made with hand picked peaches my neighbor shared with me.

The Sauce: Peach Jam – Fresh picked peaches pared, diced and crushed, then thickened with pectin and cooked into sweetened jam.

‘Great Sauces Transform Good Food into Gourmet’ 

Deliverance

Thinning a peach tree can be a good thing all around. My friend Angie was losing sleep over heavy, hanging branches weighed down by an abundance of glowing peaches. She asked me to rescue a large bag of peaches from her porch picked to lighten loaded tree limbs.

Peach Jam on BagelIrresistible, I swung by her house on my way home from work to claim the treasure. Otherwise, I’d have a restless night thinking about abandoned peaches. I lined them on my sun-filled window ledge for a few days to complete their ripening journey. By the weekend I was set up with canning jars, lids, rings, and other paraphernalia needed for jam making.

Fresh peach jam; golden, glistening, and spooned on poppy seed bagels is a fruity, sweet sauce for breakfast, brunch or a midnight snack.

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.

2 of 4 part series Jammin’. Part 1 Blackberry 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 – Pomegranate Feta Salad
2012 AniversaRecipe – Fruit Juice Gelly
2011 AniversaRecipe – Risotto

Recipe: Peach Jam

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

PeachIngredients
4 cups mashed peaches
3 Tbsp lemon juice
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 soapy 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 peeled, diced peaches in a flat oblong dish or container and crush with a potato masher to desired consistency.

3 Measure exactly 4 cups mashed peaches into a large pot. Add lemon juice, 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 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
Peach Jam
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: July 17, 2014

Continue Reading · 2

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

Persimmon Mango Jam

Persimmon Mango Jam tastes similar to apricot with a tropical twist.

The Sauce: Persimmon Mango Jam – Combine Fuyu persimmons with mangos for an unusual jam that tastes like tropical apricot and has a glistening orange hue.

‘Great Sauces Transform Good Food into Gourmet’ 

Persimmango

Lucky for me, every year mom used to make persimmon pudding, a dense, moist cake-like dessert during persimmon season. We lived in Van Nuys, California where a generous family friend had a persimmon tree in her yard. I don’t recall if they were a Fuyu or Hachiya variety. Mainly grown in China, Japan, Korea and Brazil, persimmons aren’t widely consumed in the United States.

A throwback to my childhood, my friend Angie has a tree in her yard and recently shared a large bag of hand-picked Fuyu persimmons. Lucky again, I’m enjoying these semi-exotic fruit is some new ways. They’re shaped like squatty tomatoes with a yellow-orange hue. Once ripe we eat them raw. They taste apricot or plum-like. When they’re not yet soft the flesh is crisp like an Asian pear. Add crunchy chunks to a salad for lightly sweet texture. They don’t discolor like pears and apples so they look as fresh as they taste.

Equator cut PersimmonIf you buy a case of persimmons cradled in paper nests, a dozen, you’ll have enough for Persimmon Pudding, a salad, a few eaten out of hand and still have several for this exotic jam. With mango thrown in for good measure plus orange zest for concentrated flavor, enjoy this exotic preserve unlike your standard berry jams. It’s sweet, tropical, apricot-like taste with glistening orange color.

For Christmas I’m making Jam Thumbprints filled with Persimmon Mango Jam for special treats and calling them Persimmango Jam Thumbprints. Sail away with a case of persimmons while they’re in season, October through January.

You may also enjoy Pomegranate Jelly.

2012 AniversaRecipe – Chicken Stock
2011 AniversaRecipe – Cranberry Walnut Chutney and Roasted Carnival Squash

Recipe: Persimmon Mango Jam

Prep Time: 25 Minutes | Inactive Time: 5 Hours | Cook Time: 12 Minutes | Yield: 8 cups | Level: Moderate

Ingredients
Persimmons and Mango4 ripe Fuyu persimmons
1 ripe mango
1 cup water
1/2 cup fresh lemon juice
zest of 1 orange
1 box pectin
1/2 tsp butter
6 cups sugar

Special Equipment – 8 1-cup canning jars with lids and rings or 4 pint jars, blender or food processor, large bowl, small saucepan

Instructions
1 Wash and rinse 8 1-cup canning jars with lids and rings in hot soapy water, or run through a cycle in the dishwasher.

Persimmon Mango Pulp2 Remove stems and peel persimmons scraping the pulp away as needed. Cut in chunks if pulp is still firm. Peel and cube mango. Place fruit in a blender or food processor and pulse until the consistency is slightly chunky or completely smooth depending on your preference.

3 Measure exactly 3 cups of pulp and place in a 6-8 quart pot. Use any extra in a smoothie or discard. Add water, lemon juice, orange zest and stir to combine.

4 Measure sugar into a large bowl and set aside.

5 Place the lids into a saucepan and fill with enough water to cover. Bring to boil then reduce to simmer. If the water begins to boil down before you’re ready to seal the jars, add a little more water.

6 Add pectin and butter to the fruit pulp and bring to a full rolling boil, a boil that doesn’t stop boiling when stirred, stirring constantly.

Scoop hot jam into jars7 Quickly add measured sugar all at once and return to full rolling boil and then boil for 4 minutes, stirring constantly. Skim off any foam, if needed.

8 Quickly ladle some hot jam into a prepared jar leaving 1/4-inch of air space. Wipe the rim to ensure it is dry and free from any jam drips. Remove a lid from the sauce pan and place it on the jar then screw the ring tight. Repeat until all the jam is filled in jars.

9 Leave jars on the counter for a few hours without disturbing allowing them to seal. You’ll hear a popping sound as each jar seals. After they cool, about 4-6 hours or over night, check to ensure each jar is sealed by tapping the lid. A sealed jar will not move or bend.

Information
Notes
PersimmonsFuyu persimmons are tomato shaped and are ripe when they turn yellow-orange and give when lightly squeezed. Eat out of hand when the flesh is still firm and crispy. They can be diced into salads and won’t darken. When very ripe their pulp is soft and mushy.

By contrast, Hachiya persimmons are heart shaped and deep orange. They are only eaten when fully ripened and become squishy like a water balloon.

You can use fully ripe persimmons or allow the fruit to set on the counter to ripen. Persimmons that are a rich orange color and give with gentle pressure are ripe and yield more natural sweetness. If the flesh is firm, cut in small chunks and it will still cook into delicious jam provided you’re using Fuyu persimmons. To speed ripening, place in a brown paper bag with an apple or banana. Or, place persimmons in the freezer and once frozen solid defrost on the counter.

Persimmon season is October through January. Now is a great time to make some persimmon jam if you didn’t get enough jam made this summer during berry or stone fruit season.

Use a 6-8 quart pot because when the jam cooks it bubbles up and you want to have some air space so it doesn’t bubble over.

It’s nice to have a wide mouth funnel to help pour the hot jam into the canning jars. A lid magnet helps to remove the lids from the boiling water without burning your fingers.

Butter helps reduce foaming.

More information about persimmons.

Applications
This is delicious on all the things you love with jam such as rolls, biscuits, scones, pancakes, waffles, French toast, banana bread, and peanut butter & jam sandwiches.

Fancy up a dessert with this lightly exotic flavor by spreading on crepes or spooning on ice cream. Thin with a little water and spread over yellow cake layers poked with a toothpick. Use as a plating syrup with desserts.

Dish Designer

  • Use 3 cups of persimmon pulp and omit mango.
  • Exchange orange for lemon zest.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Persimmon Mango Jam.
Written by
Photography and Styling by Helen Horton
Updated: November 27, 2013

Continue Reading · 1

Peanut Butter and Jelly Cupcakes

Peanut butter whipped frosting topped with glistening jelly over a moist yellow cupcake.

The Sauce: Peanut Butter Whipped Frosting – This light frosting has a silky texture loaded with pea-nutty flavor. It’s a dessert sauce made with creamy peanut butter, real butter and confectioner’s sugar. It becomes the perfect nest for the shiny jelly crown.

 

Brown bag special

Peanut Butter and Jelly is like a warm blanket or comfortable worn shoe. I grew up eating lots of PB&J sandwiches in my grade school brown bags. ‘Stick to your ribs’ peanut butter with sweet berry jelly is a fast, Peanut-Butter-and-Jelly-Cupcakessimple, easy sandwich to make with pantry ingredient essentials.

This combo is the star of my cupcake and features homemade pomegranate jelly but use your favorite jelly or jam. I love berry jellies and jams because they look like a jeweled ‘hope‘ diamond set on siena velvet. Classic grape is perfect, too. This is a moist, four-star yellow cake with peanut butter whipped frosting and glistening jelly. A kid favorite, but grown ups love ‘em.

2011 AniversaRecipe – Chicken with Apple Cider and Bacon Sauce

Recipe: Peanut Butter and Jelly Cupcakes

Prep Time: 20 Minutes | Cook Time: 22 Minutes | Yield: 18 Cupcakes | Level: Easy

Ingredients
Cupcake-batter-filled-with-ice-cream-scoopCake

Frosting

  • 1 cup creamy peanut Peanut-butter-and-real-butter-for-frostingbutter
  • 4 Tbsp butter, room temperature
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 3-5 Tbsp heavy cream
  • 1/3 cup red jelly

Instructions
Cake
1 Preheat oven to 350 degrees.Peanut-Butter-and Jelly-Cupcakes-with berry-colored-cupcakes-papers

2 In a medium bowl, combine the flour, baking soda and salt and set aside.

Jar-of-pomegranate-jelly3 With a hand or stand mixer, cream the butter and sugar until light and fluffy.

4 Add the eggs one at a time then the vanilla.

5 Alternating, add the flour mixture and buttermilk 1/3 at a time mixing after each addition.

6 Fill muffin pan lined with cupcake papers 2/3 full with batter. Bake at 350 degrees for 20-22 minutes until top springs back or a toothpick comes out clean.

7 Cool cupcakes in pan for 1-2 minutes then remove to a cooling rack and cool completely.

Frosting
8 Meanwhile, with a hand or stand mixer, cream together the peanut butter and real butter. Add the powdered sugar and vanilla and combine. Add the cream as needed to make a spreadable consistency, beating until fluffy.

9 Once cooled, frost the cupcakes creating a small indentation on the top. With a small spoon, place a teaspoon of jelly on the top.
Use-a-knife-to-frost-cupcakes
Information
Notes
Different jars of peanut butter have different consistencies. If it’s thinner, use 1-3 tablespoons of heavy cream. If it’s thicker, use 3-5 tablespoons.

Use a large decorating tip or frost with a knife leaving an indentation for the jelly.

Dish Designer

  • Exchange heavy cream for Half & Half or milk.

Inspiration – Cook’s Illustrated

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: Sept. 13, 2012

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Jam Thumbprints

Part 3 of 3 part series “Christmas Cookies”. Click here for Part 1, click here for Part 2.

Thumb down

One thumb down makes this a two thumbs up confection. Making the little crater for the jam is the most fun part of designing this shortbread cookie. The outside is coarsely covered with nuts for crunchy texture. The egg white glaze yields shellac-like shine that glistens in holiday lights. Vary the colors and flavors with a kaleidoscope of jams or jellies.

Red’s—strawberry, cherry, raspberry
Green’s—jalapeno, kiwi, green tomato
Royal’s—blackberry, boysenberry and blueberry
Golden’s—apricot, pineapple, peach

 

Jam Thumbprints

Prep Time: 20 Minutes | Cook Time: 15 Minutes per Batch | Yield: 3 Dozen | Level: Easy

Ingredients
The Sauce
2/3 cup Jam or Jelly

The Rest
1 1/3 cups Butter, softened
2/3 cup sugar
4 eggs, separated
2 tsp Vanilla
1 tsp Salt
3 cups Flour
1 ½ cup of finely chopped walnuts.

Preparation Instructions
1. With a hand or stand mixer, cream the butter and sugar.

2. In two small bowls, separate the eggs. Slightly beat the egg whites and set aside.

3. Add the vanilla and salt to the egg yolks and combine. Add yolk mixture to the butter/sugar mixture and beat to combine.

4. Add the flour 1 cup at a time beating after each addition.

5. Roll dough in 1-1 ¼ inch balls. Dip each ball in the egg whites, roll in nuts and place on a baking sheet lined with parchment. Press deeply in center of each ball.

6. Bake at 350 degrees for 14-16 minutes. Cool on rack. Place 1 teaspoon of jam in the center of each cookie.

Dish Designer
• Use two or three flavors of jam for a festive flourish.
• Exchange walnuts for pecans.
• Exchange sugar for light brown sugar.

Inspiration—Saucy Cuisine Kitchen

SaucyCuisine.com
sauces over under and through

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