AwesomeBites

Category: Jams and Jelly

  • Kiwi Mandarin Jam

    Kiwi Mandarin Jam

    Daughter Denny Lauren and I made several jams for James and Christine’s wedding reception for gifts. Kiwi Mandarin is definitely good and it looks so pretty also. I love the seeds swimming in the jam. But, some people I know, buy jams and shop at Raven’s Original , which is also exceptionally good.

    2 cups kiwi fruit peeled and chopped
    2 cups mandarin orange peeled and chopped
    1 tsp of salt
    2 cups mandarin orange juice
    1 box of pectin
    4 cups of sugar

    Bring to a simmer and allow the fruit to cook and thicken about 20 minutes.
    Pour the hot liquid through a food strainer. Use the largest if you want to keep the seeds. Put back onto the stove and bring back to simmer boil that you can not stir down. Add your pectin and stir. Bring back to roaring boil for 1 minute. Once the jam is back to a roaring boil, add 4 cups of sugar and let boil for 1 more minute. Working quickly, process into your jars. It should look pretty!
    Process your jam in a water bath.

    Label and they should be lookin’ pretty! Awesome Bites!

    Here is the lucky couple, James & Christine! The flowers were done by my friend Abby and me and a few of the bridesmaids. Great fun to create pretty things.

    Bride and Groom
  • Very Cherry Vanilla Jelly

    Very Cherry Vanilla Jelly

    Very Cherry Cherry Vanilla 2011 Ventura County Fair Honorable Mention!

    Very Cherry Cherry Vanilla Jelly

    Best Cherry pitter ever! Thanks Denny

    Cherries – Pitted, Chopped – 4 to 6 cups
    2 Cups White Wine or Water
    Juice from one orange and 1 lemon
    2 vanilla beans, sliced to release the beans
    1 tsp salt
    1 tsp Ground Cinnamon
    3 Cups Sugar
    1 Cup of Splenda
    1 pkg of low sugar pectin (the only stuff I use)
    Boil cherries in white wine with vanilla beans until the fruit is fork tender.

    Puree in a blender, remove the vanilla beans if you can before.
    Strain the mixture thru a small wire sieve. The color should be beautiful.
    Pour blended cherries back into heavy pot, add pectin and bring to rolling boil for 1 minute.
    Add sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!

    Ladle into sterilized jars and process for 5 minutes in water bath.

    Daughter Denny made Very Cherry Cherry Vanilla for the Ventura County Fair. Congratulations on the “Honorable Mention” Award! Very proud of you my baby!

  • Vanilla Fig Preserves

    Vanilla Fig Preserves

    Vanilla Fig 2011 Ventura County Fair Honorable Mention
    Sliced Figs

    24 figs sliced into 6-8 segments
    2 Cups White Wine or Water
    Juice from one orange and 1 lemon
    2 vanilla beans, sliced to release the beans
    1 tsp salt
    1 tsp Ground Cinnamon
    3 Cups Brown Sugar
    1 Cup of Splenda
    1 pkg of low sugar pectin (the only stuff I use)
    Boil sliced figs in white wine with vanilla beans until the fruit is fork tender.

    While you can puree the mixture in a blender, I love the chunks of fruit in the jam. If you do not, please by all
    means puree! Just remember to remove the vanilla beans before you puree.

    Once the figs are fork tender, add pectin and bring to rolling boil for 1 minute.
    Add brown sugar and splenda, bring back to rolling boil for 1 full minute. Pretty isn’t it! The brown sugar makes the preserves look great!

    Ladle into sterilized jars and process for 5 minutes in water bath.

    This was one of my son’s favorites, “This is like pie filling! MmmGood!”

    Very Cherry, Vanilla Fig and Cinnamon Plum
  • Apricot Pineapple Walnut Conserve

    Apricot Pineapple Walnut Conserve


    Not too long ago, I put out the word that I wanted the recipes or the favorite foods that everyone remembered growing up. My husband’s brother Jon asked if I had the recipe for his mom’s Apricot
    jam and he remembered it having pineapple and walnuts in it.
    I didn’t have the original recipe, but this one I am making to give to him to see how close it is to his memory. I remember Jacque did like her jam with a few nuts, a conserve.

    Ingredients
    ——————————————————————————–
    3 cups apricots ; pitted and chopped
    20 ounces crushed pineapple in juice
    1/2 cup lemon juice
    1 package pectin
    1/2 teaspoon butter
    8 cups sugar
    1 cup finely chopped walnuts

    Method:
    ——————————————————————————–
    Measure apricots into 6-8 qt. saucepot.
    Add pineapple and lemon juice.
    Stir pectin into fruit mixture.
    Bring mixture to a full rolling boil, stirring constantly.
    Add butter.
    Stir in sugar quickly.
    Bring back to a rolling boil and boil exactly 4 minutes, stirring constantly.
    Remove from heat.
    Add 1/8 cup walnuts to each jar.
    Ladle hot jam mixture into prepared jars, filling to within 1/8 inch of tops.
    Wipe jar rims and threads.
    Cover with two piece lids. Screw bands tightly.
    Invert onto a clean towel.
    After 5 minutes, turn upright, check for seals.
    Makes about 9 cups of jam.

  • Tomato Onion Marmalade

    Tomato Onion Marmalade

     As if yet, I have not made my own ketsup, but this makes me want to because you get to control the flavors.  Hmmm, am I a control freak?  Perhaps. 

    1 sliced onion

    2 sliced tomatoes

    2 T balsalmic vinegar

    4 T brown sugar

    1 tsp Thyme

    1 tsp ground black pepper

    1 tsp salt     

    Saute onions until they are translucent, add fresh tomatoes, brown sugar, vinegar, thyme, salt and pepper.

    Enjoy

  • Mango Plum Jam

    Mango Plum Jam

    So, I come home and who is using all my canning equipment?  Yep, my daughter has decided to do a little throwdown. 
    Mango Plum Jam – Perfect Tartness

    She has altered my famous Cinnamon Plum Jam, and the results were spectacular.  Actually, this combination reminded me of Quince Jam my Mom used to make.

    2 Mangos diceds (no skin please)

    2  Cups of  Plums – pitted, sliced with skins
    2 Cups Water
    Juice from1 lemon
    1 tsp salt
    1 tsp Ground Cinnamon
    3 Cups Brown Sugar
    1 Cup of Splenda
    1 pkg of low sugar pectin (the only stuff I use)

    Boil plums and mangos in white wine with 4 of the cinnamon sticks until the fruit is fork tender.
    Puree in a blender, remove the cinnamon sticks if you can before.
    Strain the mixture thru a small wire sieve. The color should be a beautiful amber. If you don’t get these results, might I suggest an upgrade in blending technology, read a review of best juicing blenders off of google and do your self a favor. Over processing is the main cause of poor quality results here, be wise and get something decent.

    Pour blended fruit back into heavy pot, add pectin and bring to rolling boil for 1 minute.
    Add brown sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!

    Pour the jar and pour in the jelly to ½ inch from the top. Process in a water bath for 5 minutes.
    Makes 3 pint jars, or 6 cups of jelly.

    The competition around here is getting tough, I better step it up a notch.

    About 35 calories per Tablespoon.
    If you replace one more cup of splenda for sugar, about 25 calories per Tablespoon

  • Bourbon Bacon Jam

    I found this on the web and oh my, it has me intrigued. If you can find thick cut Applewood smoked I would suggest you use that because it has a nice smoke flavor that will not overpower the jam as the bacon mixture reduces. Good quality bourbon is also a suggestion I would make. Don’t go crazy and use best quality, but please do not use anything in a plastic bottle for this. The maple syrup, however, should not be the very best quality. Any B grade will be fine here because you want the deep maple flavor and the sweetness, but since it is not the star don’t spend the money. Serve this jam on toast, in a panini, on a buttermilk biscuit, with sliced apples, or with some sharp cheddar cheese. I will not disappoint.

    Bourbon Bacon Jam Yield 1 1/2 cups

    1 pound thick-cup applewood smoked bacon, cut into 1″ pieces
    1 large sweet onion, cut into 1/4″ thick slices
    3 tablespoons light brown sugar
    3 cloves garlic, minced
    1/4 teaspoon allspice
    1/4 teaspoon cinnamon
    Pinch fresh grated nutmeg
    Pinch ground cloves
    1/2 teaspoon dry chipotle powder
    1/4 teaspoon smoked paprika
    1/2 cup strong brewed coffee
    1/4 cup apple cider vinegar
    1/2 cup good quality bourbon
    1/4 cup maple syrup
    1 tablespoon hot sauce

    In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 – 1 1/2 minutes per side. Set aside to drain. Pour all but one tablespoon of the bacon drippings from the pan.

    Lower the heat to medium-low and add the onion and brown sugar. Cook until the onions are well caramelized, about twenty minutes. Add the garlic and spices and cook an additional five minutes.

    Add the liquid ingredients and the bacon to the pan. Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours. Check the mixture every 30 minutes. If the mixture becomes too dry add a few tablespoons of water. You want the final mixture to be moist and very sticky.

    Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency. (I prefer mine slightly chunky so you really notice the bacon)

  • Ruby Red Grapefruit Pomegranate Marmalade – 1st Place Winner

    Ruby Red Grapefruit Pomegranate Marmalade – 1st Place Winner

    My Mom would be so proud.  Isn’t it incredible that we want our parents to be proud even after we are adults.

    Did someone say competition?

    I remember my Mom canning, the hot stove, the steam, the hot jars, her apron snugged at her waist. All moves were with purpose, she seldom wasted a step. I was excited to find out my grapefruit pomegranate marmalade won 1st Place at the 2010 Ventura County Fair. I wish I could tell my Mom! I assume she knows and is smiling from ear to ear.

    This marmalade has the tartness and sweetness from the ruby red grapefruit, and yet when you add the pomegranate, the color enhancement is magnificent. Pretty it is, isn’t it?

    1 Cup Grapefruit rinds (about three grapefruits)
    4 Cups Ruby Red Grapefruit juice
    1 Cup Pomegranate juice (POMs is good)
    1 package low sugar pectin – the pink box
    4 Cups sugar

    Boil Grapefruit rinds until tender in grapefruit juice about 20 minutes. Drain.
    Mix grapefruit and pomegranate juice. See that color! Wow factor. Add 1 cup of grapefruit rinds and bring to boil. Add low sugar pectin and bring to rolling boil. (One that cannot be stirred down). Stir constantly for 1 minute. Add sugar all at once and bring back to rolling boil.
    Keep at boil until this mixture gets to 222 degrees – Gel Set. Stir constantly. Watch this, it could boil over.

    Fill jars that have been washed and sterilized by heating in oven for 20 minutes. After filling, wipe top edge with vinegar to ensure sealing. Boil in water bath for 5 minutes.

    The Competition!
  • Cinnamon Plum Jam – Best ever!

    Cinnamon Plum Jam – Best ever!

    Cinnamon Plum Jam 2011 Ventura County Fair – 2nd Place
    Cinnamon Plum Jam 2011 Ventura County Fair – 2nd Place

    Cinnamon Plum Jelly – Best Ever!

    by Sandra Nickerson on Wednesday, July 21, 2010 at 3:59pm
    4 Cups of Plums – pitted, sliced with skins
    2 Cups White Wine or Water
    Juice from one orange and 1 lemon
    8 Cinnamon Sticks
    1 tsp salt
    1 tsp Ground Cinnamon
    4 Cups Sugar
    1 Cup of Splenda
    1 pkg of low sugar pectin (the only stuff I use)

    Boil plums in white wine with 4 of the cinnamon sticks until the fruit is fork tender.
    Puree in a blender, remove the cinnamon sticks if you can before.
    Strain the mixture thru a small wire sceive. The color should be beautiful.
    Pour blended plums back into you heavy pot, add pectin and bring to rolling boil for 1 minute.
    Add sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!

    Add a fresh whole cinnamon stick to the jar and pour in the jelly to ½ inch from the top. Process in a water bath for 5 minutes.
    Makes 3 pint jars, or 6 cups of jelly.

    This is a keeper.
    I have made 4 batches in the last month. It flies off the shelf.

    About 35 calories per Tablespoon.
    If you replace one more cup of splenda for sugar, about 25 calories per Tablespoon

  • Three Citrus Marmalade – Grapefruit, Lemon, Orange

    Three Citrus Marmalade
    adapted from several marmalade recipes in “So Easy to Preserve“

    Multimedia message

    Yield: 3 1/2 pints

    2 pink grapefruit
    3 lemons
    4 navel oranges
    1/2 tsp baking soda

    6 cups of sugar
    1 pkg low sugar pectin (for use in the short method below)
    zest poaching liquid

    Wash and dry the fruit. Using a vegetable peeler, remove the zest from the fruit. Cut the zest strips into a fine confetti or nice strips which I prefer. Combine the zest in a pot with 3 cups of cold water. Bring to a boil, reduce temperature to medium high and simmer for half an hour until zest is tender.

    While the zest cooks…

    Long method – (You make your own pectin)
    cut the white pith away from the fruit and separate the fruit from the membranes (see instructions above for greater detail). Collect the interior fruit in a large measuring cup and set the membranes and any seeds aside.

    When all the fruit has been chopped into quarters, bundle with the reserved pith and seeds into a length of cheesecloth, tying the cloth well so that no seeds can escape.

    Short method – (Use prepackaged pectin)
    Cut the fruit in half and juice the fruit, and use the low sugar pectin!

    Drain the zest but reserve the cooking liquid. Combine the zest cooking liquid along with the juice
    – should be about 4 cups of juice. Add zest (about 1 cup).

    In a large heavy stainless steel or enameled cast iron pot, combine zest, citrus fruit, zest cooking liquid and pectin and bring to rolling boil. (You shouldn’t be able to stir the boil down). Stir briskly for one full minute.

    Add sugar all at once and bring back to rolling boil for another full minute.
    When the marmalade reaches 220 degrees and sustains it for one minute, remove the pot from the heat. Stir for about a minute off the heat, to help the zest bits become evenly spread throughout the preserve.

    Fill prepared jars and water bath process.

    When time is up, remove jars from the pot and let them cool completely. When they are cool to the touch, check the seals by pushing down on the top of the lid. Lack of movement means a good seal.