Spiced Wine Peach Jam and Jam Exchange

I’m excited to be participating in Steph Chows Jam Exchange again this year.  The neat thing about the jam exchange is that I get to give away some of the jam I’ve been busy canning this summer and I also get to sample some jam made by another jammer.  Can’t beat that!

 

 

I had a hard time deciding what jams to make.  I wanted to make at least one jam with peaches, but I also wanted to make a jam I had never made before. I ended up doing both.

The first jam I made for the jam exchange is this Mango Raspberry Jam.  I think it tastes great!  I hope my jam exchange partner likes it. I posted about the Mango Raspberry Jam a couple of months ago. You can find the directions here.

 

Then I found this Spiced Wine Peach Jam.  It is a sophisticated jam…fun to make and a great jam for a jam exchange. The alcohol is cooked off when you boil the wine so all that’s left is the delicious flavor it imparts to the peaches.

 

 

Spiced Wine and Peach Jam

Makes: about 6 cups (1.5 L)

Recipe from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.

Ingredients:

• 1/2 cup (125 mL) golden raisins
• 1/3 cup (75 mL) dry red wine or pineapple or orange juice (I used dry red wine)
• 4 cups (1 L) finely chopped peaches (about 5 to 6 medium peaches)
• 3 tablespoons (45 mL) lemon juice
• 1 box dry fruit pectin
• 5 cups (1.25 mL) granulated sugar
• 1 teaspoon (5 mL) ground cinnamon
• 1/2 teaspoon (2 mL) ground allspice

 

Directions:

1. Bring raisins and wine to a boil in a small saucepan, remove from heat, drain and discard liquid.

   

    

2. Combine raisins, peaches, lemon juice and pectin in a very large stainless steel or enamel saucepan.

   

    

3. Bring to boil over medium heat, stirring constantly.  Add sugar, return to a full boil and boil hard for 1 minute, stirring constantly. 

   

    

4. Remove from heat and stir in cinnamon and allspice.

   

    

5. Ladle into hot jars and process for 10 minutes.If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.

   

    

6. Turn off the heat, remove canner lid, and let jars rest in the water for 5 minutes.  Remove jars and set aside for 24 hours.  Check seals, then store in a cool, dark place for up to 1 year.

   

    

   Thanks to Steph from http://stephchows.blogspot.com for hosting this wonderful Jam Exchange again. 

    

   I’m sending some of this Spiced Wine Peach Jam and some Mango Raspberry Jam to my jam exchange partner, Connie. I hope she enjoys it!

   

    

   Happy Canning!
   Cathy

Here are some of the references I use in my canning adventures. You might enjoy them as well:

• Ball Complete Book of Home Preserving
• The Complete Book of Small-Batch Preserving
• Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
• National Center for Home Preservation

Mango Raspberry Jam

I tasted a mango for the first time a few weeks ago at the BlogHerFood11 Conference. The National Mango Board was one of the vendors at the conference and they had samples of different types of mangos.

According to the National Mango Board, mangos are one of the worlds most popular fruits. I’m not sure why it took me so long to acquire a taste for mangos, but now that I have, there’s no stopping me. I got a bunch of mangos at the market, and I’ve been having fun eating them and using them in different dishes. 

I didn’t get the chance to go strawberry picking this season due to my crazy schedule and an injured arm so I won’t be making homemade strawberry jam this year. However, instead of being bummed out, I decided to try some different types of jams.  I started with a spicy Mango Habañero Jam. I still had a few mangos left so to balance things out, I made this sweet Mango Raspberry Jam.

 

Mango Raspberry Jam Recipe

Recipe from the Ball Complete Book of Home Preserving

Yield: About Seven 8oz (250 mL) Jars

Ingredients:

• 3 cups (750 mL) finely chopped pitted peeled mangos
• 1 1/2 cups (375 mL) crushed red raspberries
• 2 tablespoons (30 mL) lemon juice
• 1 package (1.75 oz/49 to 57 g) regular powdered fruit pectin
• 5 1/2 cups (1.375 L) granulated sugar

 

Directions:

1. Refer to the National Mango Board’s web site for instructions/video on the best ways to cut a mango.
2. Prepare canner, jars and lids.  For more information, visit the National Center for Home Preservation web site.
3. In a large pot, combine the chopped mangos, crushed raspberries and lemon juice. 

   

   Whisk in pectin until dissolved.  Bring to a boil over high heat, stirring frequently. 

   

   Add sugar all at once and return to a full rolling boil, stirring constantly. 

   

   Boil hard, stirring constantly, for 1 minute. 

   

    

   Remove from heat and skim off foam.

   

4. Ladle hot jam into hot jars, leaving 1/4-inch (0.3 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rims, center the lids on the jars and screw each band down until resistance is met, then increase to fingertip-tight.

   

   Note: Don’t adjust or tighten the lids after processing because this could affect the seal.

5. Place the jars in the canner, making sure they are completely submerged in water (about 1-inch above the tops of the jars). Bring to a boil and process for 10 minutes.

   

   Refer to the National Center for Home Preservation web site for more info and if you live in a high altitude.  Remove the canner lid and let the jars rest in the canner for 5 minutes.

6. Remove the jars from the canner and place on the counter to cool. Let them rest overnight, then move to a cool, dry place for storage.

   

 

Happy Canning and Baking!

Cathy

 

Here are some of the references I use in my canning adventures.

• Ball Complete Book of Home Preserving
• The Complete Book of Small-Batch Preserving
• Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
• National Center for Home Preservation

Mango Habañero Jam

Last summer I participated in Steph Chows’ 2nd Annual Jam Exchange.  My jam exchange partner was Beth from The Seventh Level of Boredom.  When we were determining what jams to send each other, she asked me if I liked hot stuff (as in peppers) and I told her not usually, but my sons and my boyfriend would probably like it.

One of the jams Beth sent me was Mango Habañero Jam.  I loved it!  I practically ate all of the jam myself.  I would spread cream cheese on a cracker and drizzle the jam over the top. It did have a little bit of a kick but it wasn’t too hot. It tasted so good, I got addicted to it. Then, it was all gone…

So, when I saw Mangos in the market the other day, I decided it was time to make some of this jam for myself.  It makes 7-8 jars so I have plenty to share.  Everyone I’ve mentioned it to so far has wanted to try it so I don’t think I’ll have any problems finding taste testers. What I may have trouble doing is keeping some for myself. ;)

 

 

Mango Habañero Jam

Makes: 7-8 Half-Pint Jars

Adapted from this recipe http://theseventhlevelofboredom.blogspot.com/2010/08/mango-habanero-jam.html 

Original recipe found here
http://28cooks.blogspot.com/2009/10/mango-habanero-jam-this-is-probably-one.html

 

Ingredients:

• 6-8 whole Habañeros (I removed the stems and most of the seeds)
• 1 cup cider vinegar
• 2 fresh mangos, peeled and chopped
• 1/2 cup Papaya nectar
• 1/2 cup fresh orange juice
• 6 cups sugar
• 1 packet liquid pectin

 

Directions:

Blend all Habañeros with vinegar, mango, and juices until well pureed. 

Bring mixture and sugar to a full rolling boil in a heavy pot.  Boil 8 minutes. 

Add liquid pectin and bring to boil again for 1 minute. 

Pour into 1/2-pint jars and seal.

Process the jars in a water-bath canner for 10 minutes.  Refer to the instructions at the National Center for Home Preservation.  Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.

Remove jars and set aside for 24 hours.  Check seals, then store in a cool, dark place for up to 1 year.

 

 

Happy Canning and Baking!

Cathy

 

Here are some of the references I use in my canning adventures.

• Ball Complete Book of Home Preserving
• The Complete Book of Small-Batch Preserving
• Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
• National Center for Home Preservation

Orange Marmalade the easy way

I’ve been making a lot of toast bread lately so I decided it was time to make some marmalade to go with it.  Marmalade is a traditional British treat that is a wonderful accompaniment to toast. I had a bunch of oranges that I needed to do something with so making Orange Marmalade turned out to be the perfect solution.  I didn’t waste the oranges and I got some delicious marmalade to boot!

Some marmalades seem to take more effort than they’re worth, but this version is so easy. Plus, it contains no added pectin.  It uses the natural pectin from the orange peel and pith to form the gel. The work is divided over three days so the process is easy and the bitter flavor from the orange rind and pith is reduced. Another added benefit is the house smells wonderful during those three days. 

To enhance the flavor of the marmalade, you can add cloves or grated ginger.  I didn’t have any fresh ginger so I used cloves.  It tastes so good. I was concerned it would be bitter because you use the whole orange (except small slices from each end and the seeds, of course), but it’s not bitter.  It’s fabulous!  I will definitely make this again.  

 

Orange Marmalade

Makes: 4 cups
Recipe from Put 'em Up! by Sheri Brooks Vinton

Ingredients:

• 6 large oranges (I used 8 oranges)
• 2 1/2 cups water
• About 3 cups sugar
• 3 whole cloves or 2 tablespoons freshly grated ginger (optional)

 

Directions:

Follow this easy three-day process.

 

1st Day:

Scrub the oranges and remove and discard a small slice from each end.

 

Cut the oranges into quarters and remove any seeds.

 

Then slice very thinly and place in a medium nonreactive saucepan. 

 

Pour the water over the orange slices and press down on the fruit to release some of the juice. 

 

Cover the pan with a tea towel and set aside on your counter overnight.

 

2nd Day:

The next day, bring the mixture to a boil, and then simmer until the rinds are tender, about 30 minutes.  Cool, cover, and set aside at room temperature again.

 

3rd Day:

On the third day, measure the cooled mixture and return it to the saucepan with an equal amount of sugar and the cloves.

 

Bring to a boil and cook, stirring frequently, until the marmalade gels, about 30 minutes. 

 

Let cool for about 5 minutes, stirring occasionally to release air bubbles.  Skim off any foam and discard cloves.

 

 

Ladle marmalade into clean, hot 4-ounce or half-pint canning jars, leaving 1/4 inch of headspace.  Release the trapped air. 

 

Wipe the rims clean; center lids on the jars and screw on jar bands.  Process for 10 minutes.  Refer to the instructions at the National Center for Home Preservation.

Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.

 

Remove jars and set aside for 24 hours.  Check seals, then store in a cool, dark place for up to 1 year.

 

Enjoy!

 

Happy Canning and Baking!
Cathy

 

Here are some of the references I use in my canning adventures.

• Ball Complete Book of Home Preserving
• The Complete Book of Small-Batch Preserving
• Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
• National Center for Home Preservation

Pomegranate and Pear Jam

Pomegranates are gorgeous in color and delicious in flavor. They contain healthy antioxidants and can be used in all kinds of juices, teas and even sodas. I’ve never really given them much credit though because of the effort it takes to extract the arils. This Pomegranate and Pear Jam changed my mind about that. 

I saw this delicious recipe in the November issue of Cooking Light, then I found these beautiful crimson globes in the market and couldn’t resist. I’ve been enjoying this jam with all kinds of bread, but especially with Cheese and Chive Challah, the Simple Milk Loaf and Pullman Bread.

 

Extracting the juices from these gems is a bit messy, but worth the effort.  I used my chinos to do this part.  It made things a bit easier.

 

Pomegranate and Pear Jam

Source: Cooking Light, November 2010

Yields: 2 cups

This jam is not canned for long-term storage.  It is refrigerated and if you’re like me, it won’t stay around very long. 

Ingredients:

• 2  cups  sugar
• 2  cups  chopped, peeled Seckel (or other) pear
• 2/3  cup  strained fresh pomegranate juice (about 2 pomegranates)
• 1/4  cup  rose wine
• 1/4  cup  pomegranate seeds
• 1/2  teaspoon  butter
• 2  tablespoons  fruit pectin for less- or no-sugar recipes (such as Sure-Jell in pink box)
• 1  tablespoon  grated lemon rind
• 1  teaspoon  minced fresh rosemary

Preparation:

Combine sugar, pear, pomegranate juice, and wine in a large saucepan over medium heat; stir until sugar melts.

Bring to a simmer; simmer 25 minutes or until pear is tender. Remove from heat; mash with a potato masher.

Add pomegranate seeds and butter; bring to a boil.

Stir in fruit pectin. Return mixture to a boil; cook 1 minute, stirring constantly.

Remove from heat; stir in lemon rind and rosemary.

Cool to room temperature. Cover and chill overnight.

 

This Pomegranate and Pear Jam has become one of my favorites.  I love the lemon and rosemary undertones.  Delish!

 

Nutritional Information:

Calories: 90
Fat: 0.3g (sat 0.1g)
Sodium: 1mg

2010 Canning Adventures ~ The Bread Experience

I’ve caught the canning bug. In 2010, I canned something every month. I participated in the tigress can jam and I canned on my own. Some months, I made jams from fruits that I got from my favorite farms or the local market. Other months, I pickled in-season vegetables from my garden or from the local farmer’s market. 

Each month, in the can jam, we canned something different. In fact, I canned some things that I would never have thought to try much less can on my own.  Participating in the tigress can jam challenge was a wonderful learning experience and definitely broadened my horizons. 

I had never even heard of an allium before, but we canned them.  If you’re wondering, the allium family consists of green scallions, chives, scapes, ramps, leeks, husky onions, shallots, and garlic.  I made caramelized red onion relish. We also canned herbs, peppers, carrots, dried fruits and of course, lot’s of delicious fruits. I even made rhubarb jam and I liked it. Who knew!

I had lot’s of fun jamming and pickling this past year. Here is a slideshow of my 2010 Canning Adventures.  Enjoy!

 

Here are the jams and other items I canned throughout 2010 listed in the order posted on the blog. Feel free to try some of these for yourself.

• Tangerine Marmalade
• Easiest Marmalade Ever
• Lime Marmalade
• Grapefruit Marmalade
• Pickled Baby Carrots
• Caramelized Red Onion Relish
• Carrot Marmalade
• Candied Orange Peel
• Sherried Rosemary Grape Juice Jelly
• Rhubarb Orange Jam
• Favorite Strawberry Jam
• Quick Strawberry Lemon Marmalade
• Easy Blackberry Jam
• Cherry Preserves
• Quick Dill Pickles
• Watermelon Jelly
• Bruschetta-Style Salsa
• Roasted Vegetable Pasta Sauce
• Hamburger Dill Pickles
• Blueberry Orange Marmalade
• Cantaloupe Preserves with Cinnamon
• Peach Lavender Jam
• Pickled Ginger Peaches
• Apple Jelly/Pectin
• Spicy Peach Salsa
• Roasted Red Pepper Spread
• Muscadine Jelly
• Pear Butter
• Maple Apple Butter
• Spiced Cranberry Preserves
• Crystallized Ginger

 

The fun goes on...

The tigress can jam is continuing in 2011.   Look for more details on tigress in a jam.

 

Happy Canning from The Bread Experience!

Have a Happy and Blessed New Year!

Nothing beats a Georgia Peach ... Jam that is!

They say nothing beats a Georgia Peach! I agree! In fact, I'm considered a Georgia Peach myself, having been born and raised in Atlanta, but that's another story altogether. For this post, I'm referring to the fruit. 

Over the past couple of months, I've made several trips to my favorite farm to get peaches. Jaemor Farms is located in the Georgia Mountains, about an hour and a half from me, and it's one of my favorite places to go for peaches, apples and pumpkins. These are Georgia peaches at their finest! I tried three different types of peaches this season and I liked each one.

The peaches ripened so quickly, we couldn't eat them fast enough. So, I made jam, Peach Cobbler and more jam. I also cut up and froze some for later use. Then, I went back and got more peaches and made something different with them.  I'll be posting about that for the tigress can jam.

I sent a jar of this Peach Lavender Jam to my Jam Exchange Partner for Steph Chows’ 2nd Annual Jam Exchange. I wanted to send a special jam and this one fit the bill.  I also sent some Cherry Preserves and Cantaloupe Preserves.

Peach Lavender Jam
Makes: 6 cups
Recipe from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.


I think you'll like this jam. It is very fragrant and tasty as well.  I was a little concerned that the lavender would overpower the flavor of the peaches, but it actually enhances it.  The aroma was heavenly while this jam was cooking. In fact, I made the recipe twice and wanted to make more because it smells and tastes so good, but then my practical side decided that 13 half-pints was plenty.

Ingredients:
2 tbsp dried lavender flowers
1/2 cup boiling water
4 cups finely chopped peaches (about 5-6 medium peaches)
2 tbsp lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin

Directions:

Place lavender flowers in a small bowl.   Pour boiling water over flowers and steep for 20 minutes. 

Strain and discard flowers.

Combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel or enamel saucepan.

Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly.

Remove from heat and stir in pectin.

Ladle into hot jars and process for 10 minutes. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.

Turn off the heat, remove canner lid, and let jars rest in the water for 5 minutes.  Remove jars and set aside for 24 hours.  Check seals, then store in a cool, dark place for up to 1 year - that is, if it lasts that long.

Happy Canning and Baking!
Cathy


Here are some of the references I use in my canning adventures. You might enjoy them as well:

• Ball Complete Book of Home Preserving
• The Complete Book of Small-Batch Preserving
• Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
• National Center for Home Preservation