9.12.2019

Nectarine Marmalade

Nectarine Marmalade this recipe was quite an adventure in it's self. As most of you know I do a lot of investigating prior to getting any jam started. I go from book to book the internet and then to old reliable recipes from granma.

This Nectarine Marmalade Recipe was not easy, most recipes only call out for juice of one lemon maybe a bit of orange. I like true marmalade's that means citrus vs. fruit in a jar. What taste comes out the winner is the palate decision. Yes these delicious little nectarines came to us from Washington Fruit Commission through their Sweet Preservation Site.





Ingredients for 7 half pints

8 cups of chopped nectarine
1  cup of thinly slices lemon peel
1 cup of lemon pulp
1/2 cup fresh lemon juice
3 to 4 cups sugar (depends on your taste try it after 3 it does get pungent the longer it sits)




Let's get our citrus ready now.

It is important to not skip this step.

Now take the slices and cut them into quarters. Put the slices in 1/2 cup of the lemon juice bring this up to a simmer and then add the 1/4 tsp of baking soda. It will bubble. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.




Have your cup of lemon pulp ready, It is super easy to get the rind out . I went to a class in Oakland at the Still Room and here is the link to tell you how to Section your Citrus.

Start your batch by putting your clean chopped nectarines into a non-reactive pot and turn the flame on medium heat.






Now add all your citrus and rinds. Smash your nectarines while they are cooking in the juice as  it begins to thicken. There are a few ways of doing this. You can mush or use an immersion blender while they are cooking. They do thin out while cooking no matter how you cut them.






Bring everything to a rapid boil and start to add your sugar one cup at a time. Between cup's stir and let the sugar dissolve prior to adding another cup. Do this until all the sugar is added and then bring it back up to a rolling boil.





With Marmalade the citrus has pectin in it naturally so if you bring it up to the proper gel point 222 degrees you will have perfect Marmalade.










Scrap off the foam and have your jars ready.  Ladle into 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 12 minutes.














Take the jams out of the water bath and let them cool overnight. Once cooled take  the ring off wash and store in a cool spot. Your jam's will be good for 6 to 9 months. Once open put them in the refrigerator and enjoy.







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.  

8.16.2018

Cherry Preserves with Vanilla


This is the first year for Preserves I have always taken the delicious cherries I get from Washington and produced some great Jam's. Last year we made a Cherry Mint Shrub . I do always try to get super creative but this year we are going to enjoy the simplicity of the cherry itself.




Cherry Preserves with Brown Sugar and Vanilla

Make approximately 8 half pint jars

8 pounds of clean pitted cherries - chopped makes about 8/10 cups
1/4 cup fresh squeeze lemon juice
1 cup brown sugar
3 Vanilla Pod's and 1 tablespoon of  *Vanilla Powder 

I took this recipe and complete changed it up by adding so little sugar as well as making it brown sugar which gives it such a warm flavor. To start have all your tools and water bath ready. I leave the jars in the hot water to have ready to jar up and give the water bath.




Clean and pit and chop your cherries. Yes it is a chore to get all the pits and the nice thing is that any left over pits float in the jam or preserve making it easy to fish the seeds out. Once your cherries are pitted and clean put them into your pot. Add the lemon and stir on low until the cherries are easy to smash a little. This releases the juices/natural pectin and will let the cherries accept the rest of the ingredients.  


While the cherries are warming take your vanilla beans and slice them down the middle and scrape the vanilla out of them and add the goo as well as the vanilla pod to the cherries mixture.



* Let's talk Vanilla Powder.I make Vanilla Extract and after many a batch I have left over beans from the liquid. these are not to be wasted they are infused with so much flavor. I simply dry them out and grind them for Jam's and they work fabulous for Baking and Ice Cream. 









Your pot should simmer for about a half hour this lets the flavors mingle. Now add the brown sugar to the mixture the mixture should have a nice texture not to thin and not to thick. Let this simmer for 5 to 6 minutes.




Have your jars ready. Turn off the heat under the cherries. Let this sit for 5 minutes. I always let my jam sit for a few minutes once it is ready to go into the jars. Many reasons trust me it helps. Skim off any foam. Take out those vanilla pods you put in earlier !





Take your jars our and fill them to 1/2 " head space. Wipe the rim of the jar clean and cap. Water bath for 10 minutes remove let them cool for at least 12 hours. Remove the twist clean the jar label and store in a cool dry area. Good for 1 year give or take.






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 Agricultural Extension Service for additional information. 

8.04.2018

Canbassador Recipes


Canbassador you say what a funny word. But to any of us that have had the honor to serve the Washington Fruit Commission in the past find it an Honor and a Privilege to serve you some of the
best jams we can create.

Every year I have the privilege to host many a Cherry and Stone Fruit in my home to create a few  Jam recipes. I have also created a few Cherry Shrub's that go quite well with a drink or two or three.

This year I have compiled the recipes I have made in the last few years with the Fruit Washington has sent me.



Looking forward to what I am going to create this and every year. It is a wonderful challenge to come up with something sweet and keep " The Cherry as the Star in the Jar"!

Thank you NW Cherry Growers


Cherry Recipes

Balsamic Cherry Jam
Cherry Blueberry Jam
Cherry with Crystallized Ginger Jam 
Cherry Mango Jam  
Cherry Maple Jam 
Cherry Marmalade 
Cherry Strawberry Jam
Cherry Jam with Cinnamon and Ginger
Cherry Jam with Vanilla Bean 
Italian Plum and Cherry Jam
Very Berry Cherry Jam
Cherry Preserves with Vanilla

Cherry Shrubs

Cherry-Mint  Shrub


Plums

Italian Plum with Cherries
Italian Plum with Pear and Ginger

Peaches 

Peach Jam with Blackberries
Vanilla Peach Jam 

Nectarines

Brandy Soaked Nectarine Compote
Nectarine Raspberry Jam

11.16.2017

Italian Plum and Pear Jam with Ginger

Italian Prunes it sounds so much better when I say Plum ya think? As you all know the State of Washington sends me stone fruit each year to come up with some new and exciting recipes for this fruit. Well I happened upon this recipe because I have a case of Pear's begging to be jam. And a piece of ginger the size of my Grand-baby's head.These plums are a bit more tart then the California grown.

Yup this later in the season surprise from the Washington Fruit Board was delightful ! Italian Prunes we will call them Plum's.




Ingredients



6 cup clean chopped plums
4 cup clean chopped pears
2 cups sugar
1/4 cup of lemon juice
Fresh Ginger peeled and grated about a half cup (or less to taste)








Start by gathering all those little plum cubes and put them into your pot with the lemon juice. Keep this on a low flame while they cook. You need to soften up the plums to make them better apt to crushing. The longer they cook the softer they become and the more juice will come out of them. It is a beautiful thing jam making. Take your time and enjoy the process.










Next you need to add the pear's so far you have done no smashing. Lets gather all the ingredients together then get to the texture! Stir the pear's into the plums and start to add your ginger . I add it directly into the pot. Also I take a large piece and let it cook with the jam until I am ready to jar up.











As you see I grate the ginger right into the jam !  This is what makes our jam's so delightful the fresh part of it.








Alright by now you have your plums, pear's, ginger and lemon juice in your pot. You should have a glorious color and liquid going by now. This is the time you can put in one cup of your sugar. Make sure it dissolves completely prior to dding the other cup of sugar. Also take the time to smash your fruit mixture to the consistency you like.



I always have my two favorite tools ready and waiting for the jam making . They are my potato smasher and my Immersion Blender.






Now let everything cook to a boil you can not stir down. You want to get your jam to gel. I do this with no pectin and the use of a candy thermometer. I want all my Jam to get to 222-223 degrees to get a good gel. Here is a post on getting your jam to gel. Also a post on Is your jam set? Once it is to the right degrees you need to turn off the flame and let it sit for a few minutes. With most jam this is a smart idea it will help you fruit to not fall or float. Also when it is done cooking give it 5 minutes to rest prior to filling your jar's.

Have your jar's ready. Cover your counter to protect the jar and the counter. Fill your jar's to 1/2 inch from the top. Wipe the rims. Place the lid and twist top . Twist it taunt and put into the boiling water bath for 10 minutes. Once the time is done let them sit for a few minutes and then remove and place on a covered counter for no less than 24 hours. Once done Remove the Twist and wash your jar's.

Label and Store.

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 Agricultural Extension Service for additional information. 




8.31.2017

Italian Plum and Cherry Jam


A Washington Fruit you mean so much to me! Every year as you all know I am blessed with the gift of stone fruit from Washington. At the beginning of the season I got a load of killer delicious cherries. With that I made some great Jam's. But my little caning mind said

"Hey Canarella freeze some of these Cherries for later in the season when more stone fruit arrives and mix up a Stone Fruit Party!

Washington State Fruit Commission I love them !



And in come the Italian Prunes but for reason's we all know we can changing the name to Italian Plum's because they are not yet shriveled! Thus we have the Washington Stone Fruit Late Season Party other's will know as Italian Plum and Cherry Jam.

Let us head to the Big Copper Kettle and get to Jammin'

Ingredients - Make app 8 half pint jar's

Clean you fruit

6 cups pitted and chopped Italian Plums
4 cups pitted shopped Cherries
1/4 cup lemon juice
2 cups granulated sugar




Put your clean, chopped stone fruit into your pot. Make sure it is non-reactive. I have a beautiful copper kettle my hubby got me a few year's back. That is another post.

Add your lemon juice to your fruit keeping the heat on low to medium you want to slowly cook your fruit to soften it for smashing. The longer you cook it down the more natural juice you will get from the fruit. It is a magical process.





My jam's are non pectin jam's. I have used pectin in the past and many of my recipes call out for it but through the year's I have found more taste, less sugar and a beautifully set gel to most of my jam's.

The trick is heat. Be patient any good jam is not something I want to rush if your in a rush get out of the kitchen. Alright your fruit should be softening up to be able to start crushing. I use a potato smasher and an immersion blender. I start with the potato smasher to because I do not always want to blend the fruit to much. I want you to have a nice piece of fruit to see and taste when eating my jam's.







Here are my two magic tools.





Alright moving on you want to get the consistency of your jam to what you like best. Now it is time to add your sugar and get the jam up to temperature. Add you sugar one cup at a time and keep the flame on high. You want a boil you can not cook down. Your thermometer should get to a temperature of 223 degree's to gel.

Here is a link to the whole Gel Point Topic. This post will lead you to the Make your own Pectin post and the good old Pectin or No Pectin Post!


Well now back to our Jam. Now that you have added all your ingredients and have it up to a good temperature turn off the heat and let it sit for 5 minutes. Now if it is gelled it will get a nice film on top but no worries it will still be hot enough for your jars and you can easily stir in the little film. It looks beautiful!




Have your jar's ready. Cover your counter to protect the jar and the counter. Fill your jar's to 1/2 inch from the top. Wipe the rims. Place the lid and twist top . Twist it taunt and put into the boiling water bath for 10 minutes. Once the time is done let them sit for a few minutes and then remove and place on a covered counter for no less than 24 hours. Once done Remove the Twist and wash your jar's.

Label and Store.

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 Agricultural Extension Service for additional information.