8.15.2016

Nectarine Raspberry Jam

Nectarine Raspberry Jam this will conclude our adventure in Washington Fruit this Nectarine Jam really took me by surprise it turned out so well. The taste and the color compliment each other delightfully. Those nectarines from Washington were so beautiful I only wish I lived there during the season just to make jam.

Ingredients for Nectarine Raspberry Jam

8 to 10 half pint jar

6 cups chopped nectarines
4 cups raspberry
2 cups granulated sugar
1/4 cups fresh lemon juice

Have all your equipment and supplies ready to work. Makes your job canning much easier.  




Clean and chop your nectarines. No need to peel the nectarine like apricots they will dissipate while cooking.

If any peels are left they are not noticed when eating.








Once chopped put your nectarines and lemon juice into your pot. Turn the heat on to medium let it simmer while you stir and smush your fruit. Do not worry the juice from the nectarines and lemon will give you plenty of liquid. Take your time go to your Zen place.





Now add the raspberries to the mixture. They will smooch
and get all involved in the jam on their own. Add your sugar one cup at a time. Add each cup and take the time to stir and let it dissolve into the mixture. This is a beautiful combination of fruit. The taste and texture is great.




Once you  have incorporated the last cup of sugar get your jam up to a rolling boil. To get the right gel not using pectin you need to bring it up to a degrees of 223. You can just use a candy thermometer. Here is a link to talk Gel Point.




I not longer use pectin it took a long time and a lot of ups and down in the gel to finally get it. It was worth the time and effort my jam is full of fruit less sugar and darn delicious. Let us get this jam into the jars and give them a bath.


Fill you jars 1/4 inch from the rim of the jar. Wipe the rim clean and cap them. Give them a 13 minute water-bath. Once the bath is done.

Turn off the heat and remove the jars carefully. Place them on a cloth covered counter and let them cool for no less then 8 hours.

Once cooled remove the twist part of the top wash the jars dry label and store in a cool dry spot. They are good for up to one year. Once opened refrigerate.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.     

8.10.2016

Madagascar Vanilla Peach Jam

Peach Jam of any sort is delicious. This Vanilla Peach Jam has a incredible blast of Vanilla Extract and Pure Vanilla Pods dried and ground.

This is not only a Peach Jam Lover's delight it will stir the palate of all Vanilla Lovers.

We need to give thanks to Sweet Preservation and the Washington Fruit Commission for sending these big beautiful Peaches grow and hand picked in the beautiful state of Washington.



Canbassador Recipes

I am truly blessed to have people and companies reach out to me with regards to canning. What an honor. People being the top of the list. My jam's have garnished me many compliment and many a curious mind on the how to and the how delicious. This is the reason I do post all my recipes so the curious and the expert alike can make any of my jam's or other concoctions.

Now the Companies that have reached out well that is a huge honor. The Washington Fruit Commission  in conjunction with Sweet Preservation have given me the honor of being one of their Canbassador's. Many a Canbassador has gone before me ad it is truly fun. To be able to create recipes from their ripe fruit is so much fun.





8.08.2016

Brandy Soaked Nectarine Compote

Nectarine Compote
Nectarine Jam comes in many forms. This Nectarine Compote Recipe I tweaked from a Nectarine Compote I found at a site also involved in the Canbassador Program called Food in Jars their Nectarine Compote is roasted in honey. Well, like I am known for I took it up another level.

This is the Canbassador Season and all our praises go out to Sweet Preservation and the Washington Fruit Commission for sending us their bounty to create new recipes with. Enough of the chit chat let us start this deliciousness.




8.04.2016

Strawberry Peach Jam



With the fact that here in Southern California we are blessed with the freshest strawberries imaginable.

Not to mention the peaches I got from the Washington State Fruit Commission and Sweet Preservation this year. What a great mixture peach with a strawberry back.






I do not believe the size of the peaches that Washington sent me. Look at these beauties and the nectarines are just as nice.





Last year I made a Peach Pie Filling in pint jars. I used pint jars to make just enough for Peach Pockets .
Not everyone including myself can eat a whole pie. Kid's grown and all! Well let's get started.



Ingredients - App 6 to 8 half pint jars

6 cups strawberry
3 cups peaches
1/4 cups lemon juice
2 cups sugar



As always have your equipment and supplies ready.

Clean rinse and peel your peaches. There are as many ways to do this as there are variety. Chop your fruit. Put your fruit into your pot and let it simmer while your smush it down. By this I mean that you should make the fruit to the size you prefer. I will use a potato smasher to downsize the fruit.









This method works great for me but you may have your won method. If so shoot me an email I love new way of creating jam's. Doing this step also creates more natural juices to erupt from the fruit. While you are doing this step  add your lemon juice.




Once your fruit is at a nice simmer you can start to add your sugar one cup at a time. I do this process slowly as to make sure the sugar dissipates. Keep your jam going with a rolling boil you can not stir down.

What you want with any jam not using pectin is to get the jam up to a temperature of 223 degrees. This will insure (Most times) that you will get a good gel. Here is a link for getting a gel.



If you prefer to use pectin follow the box for direction on the amount of sugar! I prefer to not use it because I then can control the sugar. I want to taste the fruit !



Well now that your jam is up to it's gel point you can turn off the heat. Let it sit for 5 minutes while you get the next step ready. Time to fill your jar's.

Fill your jars to 1/4 inch from the rim of the jar. Wipe the jar rim clean and cap them.  Give the jam a 10 minutes water bath. Once they have had their bath turn off the bath. Remove the jar's be careful they are so hot. Place them on a covered counter to cool completely. 



Once cooled take off the twist part of the jar and
wash the jar. You want to make sure no jam or other stuff got stuck under the twist.
Do not put the twist back on until you open it.




Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 

7.09.2016

Cherry Mango Jam

Sweet Cherry Mango Jam.Well here is recipe number 2 on our 2016 Washington State Fruit Commission Cherry Jam.

Last year I was able to make a few more variety. This year I seemed to have a few less than last year. Let me tell you it had nothing at all to do with the fact that the cherries were delicious!

Thank you Sweet Preservation





Ingredients

8 cups cherries - pitted and split in half
4 cups mango - peeled and chopped
1/4 cup lemon juice
3 cups sugar





Begin by cleaning your cherries and pitting them. Next step is to cut your cherries in half. Once they have been cut put all the cherries into your pot to cook. You will need to peel and chop the mango's also then add them to the cherries in the pot.








Turn on the burner to medium and add the lemon juice while stirring until it is mixed. Now start to smush your fruit. This is time consuming just smash your fruit to the consistency that will make you happy. I like to taste pieces of fruit in my jams.

I use a potato smasher to get my fruit smashed.


I had chopped my mango's so they were the right size the m ashing helped get the flavor of the mango throughout the jam. Cherries were the many flavor I was after with the tingle of mango's.

Once you have the right consistency and the gel point get your jar's ready and get that yummy jam into the jars.

Fill your jar's 1/4 inch from the rim of the jars. Wipe them clean around the rims and cap them.



Give your jam a 12 minute water bath. Remove the jars and let them cool for 24 hours. Take off the twist top and clean the jars. Label and store in a cool area for up to one year.



Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.