Plum Jam

Adapted from: Kraft Surejell

INGREDIENTS:

6 cups prepared fruit (buy about 4 lb. fully ripe plums)
1/2 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6 cups sugar

DIRECTIONS:

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. Pit plums. Do not peel. Finely chop or grind fruit; place in saucepan. Add water. Bring to boil. Reduce heat; cover and simmer 5 min. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
3. Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Shredded Apple Jam

Apple Chhundo / Shredded Apple Jam

This recipe makes enough for four people to enjoy with dinner. About a quarter cup? A lot depends on the type and size of apples you use. This lasts in the fridge for months (the same way a normal jam or jelly you buy would last), or at room temperature for around a week (in Chicago!!! That would be around 70 degrees F!).

If you have ever had mango (keri) chhundo, you will love this recipe. The proper type of mango (kachi keri) to make a pickle (athana/achar) is not frequently available in the US. However, apples are plentiful all year round.

This recipe taste great with naan, rice, bread (toasted), roti, paratha, poori, veggies, or really anything. I personally enjoy eating spoonfuls by itself, the way a normal person would eat Nutella. YMMV.

Note: Sugar and salt amounts depend on the type of apple you use and how sweet or tart it is. A Granny Smith apple would require more sugar than a Macintosh, for example. Start at the bottom of the scale and work your way up, tasting the jam along the way. (You can add more sugar and salt than I’ve suggested, as I said, it depends on your taste :)) (If you want to be super fancy, you can add some ghol/jaggery in addition to the sugar — just a few tsp will make a huge difference in taste. If you don’t have ghol, you can use brown sugar. Whatever you like. If you are partial to molasses cookies, you will like the recipe with brown sugar or ghol. If you are partial to sugar cookies, you will like it with plain sugar. Experiment to find what you like best).

Note: This recipe is pretty mild, but full of spices. It is not hot the way most people think of Indian food as being. My family and I are from Chicago, and do not eat spicy food. If you want to increase the heat quotient, increase the amount of paprika, or add a red chili pepper (dried) to the vaghar. Most Indian people in India add chili peppers to vaghar, that is why the food is so darn spicy. My family and I do not do this. It is horrible, like cooking with chili oil. However, if that is your thing, go for it! If you absolutely (for health reasons or whatever) cannot tolerate hot food, omit the paprika. If you cannot tolerate spicy food, omit the cinnamon, black pepper, clove, and paprika. Don’t worry, it will still taste good without it 😉

Ingredients:

1 apple, shredded (use a hard apple, like Macintosh, Granny Smith, Red Delicious)
1/4 tsp mustard seeds (rye)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek seeds (methi)
1/2 tsp turmeric (haldar)
1/8 tsp asafoetida (hing)
3 whole black pepper
1 in cinnamon stick
2 whole cloves
1/4 tsp paprika
1/4 – 1/2 tsp salt (depending on taste)
2-3 tbsp sugar (depending on taste)
1 tbsp vegetable oil
3 bay leaves

Directions:

1. Vaghar – put oil on heated pot until oil is hot. Add mustard seeds (they will splatter). Add fenugreek seeds. Add cumin. Add bay leaves, cinnamon stick, cloves, black pepper. Add turmeric and asafoetida. Add paprika.
2. Add shredded apple. Let cook until all moisture is gone.
3. Add paprika, salt and sugar.
4. Let cook until all moisture is gone. Sugar will lose water and then thicken into jam consistency.
5. It takes a few minutes after you add the sugar until the sugar comes together in a thick syrup.
6. Remove from stove.
7. Enjoy!

NOTE: I usually enjoy with with poori and a nice hot cup of Indian tea.

NOTE: Most people can’t taste the difference between this apple chhundo and a normal gujarati keri chhundo. 😉

Apricot Almond Jam

INGREDIENTS:

1 kg fresh apricots, chopped
500 g white sugar
juice of 1/2 large lemon
1 cinnamon stick
1/4 c sliced blanched almonds

DIRECTIONS:

1. Mix all above ingredients in big heavy bottomed pot on stove.
2. Let cook on medium heat for around 10-20 minutes.
3. When consistency is “jam-like” – thick, not runny, can be spooned – bottle the jam.
4. Enjoy!

NOTE: Easy, fast and delicious!

Knox Strawberry Jam (small batch)

Yield: 2 cups

Fresh ‘N Easy Berry Jam

INGREDIENTS:

1 envelope Knox Unflavored Gelatine
1/2 cup water
2 c chopped strawberries
1/4 cup sugar
1/8 cup lemon juice OR juice of 1/2 lemon
2 to 3 tablespoons raspberry or orange liqueur (Chambord or Grand Marnier)

DIRECTIONS:

1. In large saucepan, sprinkle unflavored gelatine over water; let stand 1 minute.
2. Stir over low heat until gelatine is completely dissolved, about 5 minutes.
3. Add strawberries, sugar and lemon juice.
4. Bring to a boil, then simmer, stirring occasionally and crushing berries slightly, 10 minutes.
5. Stir in liqueur.
6. Spoon into jars; cool slightly before refrigerating.
7. Chill until set. Makes about 2 cups jam.

NOTE: This turned out really well. Keep in mind that it’s a really solid jam.

Knox Strawberry Jam

Yield: 4 c Jam

Fresh ‘N Easy Berry Jam

2 envelopes Knox Unflavored Gelatine
1 cup water
2 pints strawberries, sliced, or blueberries (about 4 1/2 cups)
1/2 cup sugar or 12 packets aspartame sweetener*
1/4 cup lemon juice
2 to 3 tablespoons raspberry or orange liqueur (optional)

In large saucepan, sprinkle unflavored gelatine over water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Add strawberries, sugar and lemon juice. Bring to a boil, then simmer, stirring occasionally and crushing berries slightly, 10 minutes. Stir in liqueur. Spoon into jars; cool slightly before refrigerating. Chill until set. Makes about 4 cups jam.
*NOTE: Use more or less according to ripeness of fruit.

British Strawberry Jam (big batch)

From Daily Mail

Yield: 2.5 kg jam (5 lbs 8 oz)

Ingredients:

1 kg fresh strawberries
1 lemon
450 g jam sugar with pectin

Directions:

1. To make 2.5kg (5lb 8oz) of jam, first wash, hull and pick through 1kg (2lb 4oz) fresh strawberries, discarding any blemished or overripe fruit. Handle carefully so as not to bruise them. To remove the hull, or calyx (the green leafy top), angle a sharp knife and cut in a circular motion around the hull and into the flesh beneath.
2. Chop the strawberries into quarters and place in a large, heavy-based pan and add the juice of ½ a lemon.

3. Add 450g (1lb) of jam sugar with pectin and stir together. Leave for 1 hour.

4. Freeze a few saucers to test for the setting process later. Bring the pan to a rapid boil, skimming off any scum. After 15-20 minutes, take a frozen saucer and drop some jam on to it. Allow to cool for a minute, then push your finger in – if it wrinkles, it’s ready; if not, continue boiling. Keep testing until the jam has set. Leave for 15-20 minutes to stop it rising in the jars. [Or just use a thermometer – when the jam reaches 220F/105C, it has set).

5.  Spoon the jam into sterilised jars. Seal tightly with screw-top lids while the jam is still hot, and write labels with the date when they were filled.
6. If the jars have been sterilised properly, the jam should keep for 6 months in a cool, dry place. (To sterilise jars, wash with very hot water or put through the hot cycle of a dishwasher. Place the jars on a baking tray and bake at 160C/gas 3 for 10-15 minutes. Keep them warm until you fill them). [Or just put them in the pressure cooker].

Raspberry Dijon Mustard

Ingredients:

1/4 c Strong dijon mustard (grey poupon, coleman’s)

1/4 c Good raspberry jam

Directions:

1. Mix mustard and jam.

Use as a dipping sauce for pretzels, breads, with cheese. Great on sandwiches.

What you make tastes like this: http://www.amazon.com/Robert-Rothschild-Farm-Raspberry-Mustard/dp/B000M4EE9C/ref=sr_1_1?ie=UTF8&qid=1434292961&sr=8-1&keywords=raspberry+mustard

Pie Crust Scraps (Using Up Leftovers)

Have any leftover pie crust scraps?

Well, don’t throw them away.

Roll them out, like 1 mm thin. Cut out as many 2-3 inch diameter circles as you can (even number of circles, please).

Apple Pie (Baked Hand Pies)

Lay the circles on a baking sheet covered with a silpat.

Add a half a spoonful of your favorite jam, and a half a spoonful of cream cheese mixture (if you want).

(Here shown with apple pie filling)

Apple Pie (Baked Hand Pies)

Apple Pie (Baked Hand Pies)

Cream cheese mixture:

2 tbsp cream cheese, room temperature
1 tsp butter, softened
2 tbsp sugar

Mix well. Yum.

You can add strawberry jam and cream cheese for a strawberries and cream mixture, or whatever you happen to like.

Also good: blackberry jam and cream cheese, guava jam and cream cheese, pineapple jam and cream cheese, raspberry jam and cream cheese.

If you have leftover buttered apples, pop them into this pie, it’ll taste great.

If you have leftover sweet potato pie mix, or pumpkin pie mix, toss those right in, also great.

For chocophiles, nutella is always a winner.

Line up on silpat, bake 350 F for about 18-20 minutes.

Apple Pie (Baked Hand Pies)

Apple Pie (Baked Hand Pies)

Alternatively,

Just cut the pie crust scraps into little strips. Bake 350 F for like 10 minutes (time depends on the size of your strips, so keep an eye on them!).

Cover with honey and enjoy!

Or: cover with cinnamon sugar and enjoy!

Or: cover with chile lime spice (they sell it in mexican stores) and enjoy with a sour cream and honey dip. Enjoy!

Spiced Pickled Oranges

This recipe was requested specifically by Montreal Rachael. The navel oranges are looking so good right now, it’s a good time to make orange pickles. These are best eaten with aged white cheddar or goat cheese on crackers. Actually I don’t think I have ever eaten them any other way. Choose oranges that are a nice mix between juice and fiber. The juice is cooked out in the pickling process so you will only be left with the pickled fiber and thats what tastes so good! Don’t use organic oranges unless they are fabulous and blemish-free. I used organic oranges once and ended up throwing the whole batch in the garbage because they were too juicy and had little spots on the skins that were magnified in appearance by being in a pickle jar.

Spiced Orange Slices

• 4 large oranges
• 1 tsp salt
• 1 C sugar
• 1/2 C lightly packed brown sugar
• 1/2 C each cider vinegar and water
• 1/4 C corn syrup
• 8 whole cloves
• 4 cardamom pods (Yes I have cardamom pods in my kitchen.)
• 4 cinnamon sticks, 3 inches long
• 1/2 tsp peppercorns

1. Put the oranges in a saucepan and cover with water. Add the salt. Bring to a boil and then simmer for 45 minutes or until the oranges are tender. Drain and cool.

2. Meanwhile, back at the ranch, sterilize your jars by boiling for 15 minutes. This recipe should make 4 half-pint jars but I always do an extra or two.

3. Cut the oranges in half crosswise (run the knife down the center of the orange) and then in very thin slices. You should have half-moon shapes that show the radiating segment lines. (So wish I had taken a picture.)

4. Combine sugar, brown sugar, vinegar, water, corn syrup, cloves, cardamom, cinnamon and peppercorns in a large saucepan. Stir over high heat until sugar is dissolved. Reduce heat and simmer for 10 minutes to mix all the flavours. Add the orange slices, cover and cook gently for 20 minutes. This means that there are small bubbles in the liquid – not no bubbles and not boiling. Remove the whole pot from the heat and let stand for 5 more minutes. Pick out the cinnamon and cardamom and throw them out.
**When you put the oranges into the liquid try to keep the halves together as you sliced them. They look prettier in the jar if the slices are all lined up next to their original neighbor.
**If the orange pieces start to really fall apart then it’s time to stop cooking. If you think there isn’t enough fiber-ey bits to make a nice pickle at this point then don’t bother canning them, just start again and cook for less time.

5. While the pickles are cooling heat up your lids and screwbands in a pot. You want the seals on the lids to be sticky.

6. Remove the hot jars from the canner and put them on a tea-towel that you don’t like very much. Remove the orange slices from the liquid with a slotted spoon and place them in the jars. Remember to try and keep like-slices next to each other so it will look pretty. You can really pack the slices down in the jars. Pour liquid and whole cloves over oranges up the shoulders of the jar. Process 10 minutes for half-pint and 15 minutes for pint jars.

Onion Jam (Revised)

Onion Jam

Ingredients:

2 tsp olive oil
1 big onion, sliced
3 heaping tbsp brown sugar
1/4 c water
1 tsp balsamic vinegar
1/2 tsp salt (add to taste)

Directions:

1. Warm oil in saucepan.

2. Add onions.

3. On low heat, let cook but not brown for around 10 min.

4. Add brown sugar. Let cook for around 10 min.

5. Add half the water and all the salt. Let cook for around 10
min.

6. Add the other half of the water and all of the balsamic
vinegar. Let cook around 10 min. Consistency should be syrupy.

7. Store in jam jar; lasts about one week.
Onion Jam (big batch)

Ingredients:

4 tsp olive oil
4 c sliced onions
2 c brown sugar
1 c water
1/2 tsp salt
1/4 c balsamic vinegar

1. Warm oil, add onions. On low heat, let cook 10 min without browning.

2. Add water. Let cook 10 min.

3. Add brown sugar and salt. Let cook 10 min.

4. Add balsamic vinegar. Let cook until the vinegariness boils off and it’s nice and syrupy.

5. Store in 1 lb jam jar. Enjoy!