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.

7.17.2017

Cherry Mango Jam

Well our Summer Cherry Adventure is coming to an end but the recipes are endless. This Cherry Mango Jam is the perfect partnership of two fruits.I do make so many Cherry Jam recipes during this season so do check the Preserves Tab for more. Let us get started with this delicious Jam.




Ingredients

8 cups of clean, pitted, chopped cherries
4 cups of chopped mango
1/4 cup of lemon juice
2 cups of sugar


Start by putting your chopped cherries into a non-reactive pot. Keep this on a low to medium heat to get them started it takes a few minutes to crush and get the juices flowing with fresh cherries. Add your lemon juice at this time it will help. I always end up with some cherry pits in the mix but they like citrus seed float and can be easily scooped out.


This is the smash and scoop time while your juices arrive.




Now it is time to add your mango pieces. I say pieces because chopping fresh mango is a chore and you will have large and small chunks. And while you chop them you want to save as much juice as possible.


You can see the different sizes I have in this pot. But that is why my potato smasher is my best tool when preserving Jam's




Once everything is happy together you  can slowly add your sugar and bring this mixture up to a rolling boil. This is a boil you can not stir down. My jam's are pectin free I use a candy thermometer to bring my jam's up to a steady boil of 222 to 223 degrees. I do not say not to use pectin I just prefer without. Yes it is a bit more time consuming but I'm ok with that.


Ok let us get your jar's filled. Take your warm jars and fill them up to 1/2 inch from the rim of the jar. Once they are all filled wipe all the jar rims with a clean cloth. Cap and twist top's on. Put your jar's into a boiling water bath for no longer than 12 minutes. Once done remove the jar's and place them on a cloth covered counter over night 






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.

7.16.2017

Strawberry Balsamic Vinegar Shrub

These Shrubs are beginning to be a part of my drink daily. This Strawberry Balsamic Vinegar Shrub is super delicious. The things that I like so much about these drink additives is the great stuff a Shrub offers the body. I do drink a lot of water as well as carbonated water. Thus the Soda Stream tool. So since I have discovered the Scrub I can add so much natural flavor to my water and I know exactly what is going into my drink!

I truly hope everyone else gets so much sanctification from knowing right where the things you put into your body come from. Well let us get started this is super simple.


Ingredients

1 1/2 cups of strawberries 9hulled and chopped)
1/2 cup of natural sugar
1/2 cup of Balsamic Vinegar

Get stared by cleaning your strawberries hulling and chopping them
Place them into a bowl with the sugar and mix well
Prior to putting my mixture into the refrigerator for a two day rest I will smash them together to bring out as much flavor as possible.



When I make a shrub I personally want as much of the fruit flavor as possible thus all the smashing. The sugar needs to completely dissolved

One this is all incorporated put the mixture in the refrigerator for up to two day's. I have often times forgotten and it does sit a bit longer but no issue it is good. That I know.







Bring you mixture out of the refrigerator and strain your strawberry mixture. Add the vinegar and mix this up well with the strawberry mixture in the same bowl. Once this is mixed together pour the mixture into a Mason Jar and cap this is good for a couple month's refrigerated.










Now Just Pour and Enjoy.
Add some of your Dehydrated Citrus Slices. Yumm!



 * NOTE: I use the fruit that was strained for other uses.






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.

7.13.2017

Cherry with Crystallized Ginger Jam

Cherry Ginger Jam I have yet to run out of idea's for the cherries. I received my yearly box from the NW Cherry Growers. Cherry Jam with a nice cup of Crystallized Ginger sounds pretty terrific to me.  The day my box arrives I am so ready. Pa and I sit and anticipate the wonderful Jam's and concoctions we can make from these wonder nuggets. Well I could go on all day but let's get started Jammin'



Ingredients

8 cups of clean, pitted, chopped cherries
1/4 cup fresh lemon juice
2 teaspoons ginger powder
3/4 cup crystallized ginger
2 cups of sugar






Start by putting your cherries and lemon juice in a large non-reactive pot. Stir on a medium heat while smashing your cherries to the consistency you like. I like nice pieces of fruit in my jam's. Keep stirring the cherries keeping the heat at bay so as to not burn or scorch your jam. Never ever ever make jam without having the time and patience to enjoy the process. 

 
 


 Now you can add you Ginger Powder one teaspoon at a time making sure it blends into the cherries. Next you can add one cup of the sugar and stir to incorporate well.






This is going to be the time to add the crystallized ginger before you add the last cup of sugar. Stir, stir, stir cha cha cha ! Ok let's add that last cup of sugar and get the jam up to a rolling boil that cab not be stirred down.


You can just see the small little chunks of ginger.







This is going to be Cherrylicious






Now that everything is having a party in our pot we need to get the temperature up to 223. This temperature will bring your jam (most of the time) to a gel point. I put my thermometer into the jam about 10 minutes prior to the water-bath.




How beautiful is this jam. I note that Cherry Jam is one of the deepest colored jam I do. And the flavor is so very rich. Alright it is time to jar up this beauty. Take your warm jar's and full them to a 1/2 inch from the rim of the jar. Wipe the rim of the jars clean and place the top and twist on. Give your jar's a 12 minutes water-bath.









 
Once they have taken their bath remove the warm jars from the pot and place them on a towel covered counter. Let them cool for 24 hours and then remove the twist clean your jars. Dry your jar and label with type of jam and date you preserved them.. Store them in a cool area.

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.