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.

7.09.2017

Cherry Maple Jam

Cherry Maple Jam this is a wonderful Jam. Simple and the flavor of the sweet cherries and pure maple syrup just compliment one another delightfully. I was sitting with Pa and going over some idea's for Cherry jam and we both knew that many people use Bourbon with their Cherry recipes but we did not want to incorporate liquor in the jam.



So we thought brown sugar good idea ... then BAM Maple Syrup yes indeed what a grand thought. Thus the Maple-licious Jam was born.


This great jam would not be possible with out the cherries I was sent from the NW Cherry Growers. 
Every year I am blessed to be a part of the Canbassador Program and delight in sending them new and creative idea's on what to do with their bounty of deliciousness.

Ingredients

Makes app. 6 to 10 half pint jars

8 cups clean, pitted and chopped cherries
1 cup pure maple syrup
1/4 cup fresh lemon juice
1 cup dark brown sugar






Begin by putting you clean pitted cherries into your pot with the lemon juice. Keep these on a low to medium heat while they soften up. Smash as needed to get some juice out of your cherries.  The pits you miss and I always miss pits they float so you should be able to spot them while you are creating your jam. Just grab them with a spoon like I have.





Next add your Maple Syrup and stir together. You want that flavor of the maple syrup to wander through out your cherries. Once this is  incorporated add your brown sugar. Keep this at a good rolling boil.



Once you have everything nicely mixed keep your jam at a rolling boil one you can not stir down. Keep this boil and stirring process going until you have brought your jam up to a temperature of 223. This should make a nice set to your jam.


 Now it is time to put this delicious jam into the jars.



Fill your warm jar to 1/2 inch from the top of the jar. Wipe the rims clean and put on the lid and twist. Place the jars into the water-bath and let them stay at a boil for 12 minutes. Once done remove the hot jars an place on a towel covered counter for 24 hours. Once cooled remove the twist and clean the jars. Label and place in a cool dry 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.

Cherry Strawberry Jam


Well it is Canbasador time of the year. Each year the Washington Fruit Board and NW Cherry Growers they send me fresh cherries from their wonderful farm's. I am then tasked with making a few new recipes for them and you.  In the past I have gotten pretty creative as to not do the usual. This year I realized that I never used that fruit we are so blessed with fresh off the Oxnard Strawberry Farmlands.



So with that little history let us get started on our Cherry Adventure. A few notes we do not use pectin I go by temperature to bring my jams up to set. But if you choose to use pectin just use the box directions.

Ingredients - Yields app 8 half pint jars

8 cup cleaned pitted cherries
2 cups cleaned chopped strawberries
1/4 cup fresh lemon juice
2 cups granulated sugar



Pit and clean your cherries. You can chop them by hand or food processor. My way pf making jam is really letting the cherries do their thing. They will soften and then I will take my potato smasher and crush them. I love chunky jams. If you get a nice piece of fruit Yippee!

While the cherries cook on a medium heat clean and chop your strawberries. Before you start that add your lemon juice the cherries may need some liquid. The cherries will begin to break down and with that you will get juice.


Now add you strawberries and half of your sugar. Smash and stir is the name of the game. My process of making jam over the year's has evolved as you will notice if you have used this site. I use to do the Wam Bam Make in Jam method. But I have learned the slow process works and my jams are quite delicious.

I sure do know how hard it is when time is so short these day's and between work, kids and life itself it can be something of a chore to do anything slowly.



When you have the consistency you like it is time to add the remaining sugar.  I will then cook my jam on a rapid boil I can not stir down until I get my jam up to a temperature of 223 this will almost always get me to the gel stage. You can check in various ways. If you do not want to turn off the jam use the spoon in the freezer method.

I can turn my jam off and let it sit for  few minutes and it will almost always get that gel topping that tells me it is ready to jar up.


Once your jam has set you are ready to jar it up. Take your warm jars and pour your warm jam into the jar leaving a 1/2 inch from the rim of the jar.  After you have filled all your jar's wipe the rims clean and put on the top and twist. Put your jar's into a boiling water bath and let them boil for 12 minutes.

Once done remove your jar's and place them on a towel covered counter. Let your jars rest for 24 hours remove the twist clean your jars label and store. Do not store with the twist on.


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.

Cherry-Mint Shrub



Cherry Mint Shrub yes this summer as long as I am preserving my jam's I will add a new shrub to the list. I just got my shipment of fresh cherries from the Washington State Fruit Board and NW Cherries. I am so honored and delighted to be a part of their program. A big shout out to them!






Ingredients

2 cups chopped cherries
1/2 cup fresh peppermint leaves
1/2 cup turbinado sugar
1/4 cup apple cinder vinegar
1/4 cup red wine vinegar



Place the cherries, mint and sugar into a medium bowl. Stir to combine. I always give you little tips on the things we make and preserve. I will spend about an hour stirring and combining to make sure I get everything together and dissolved.

My hubby "Pa" cut the end of some old wooden spoons for me and I use them for all thing's. They are so great for the bottom of flat pans to get everything off the bottom that likes to hide.








Cover the bowl with plastic wrap and place in the refrigerator for 1 day. I switched the recipe up a bit. I will take the mixture out of the refrigerator and add the vinegar's the next day.















I will then return it to the refrigerator to sit for an additional day. I think that the longer it gets to sit together the better the combination is going to be. So far this method has worked for me and everyone is still alive! 

 Now you are ready to strain this lovely combo. Remove the cover and stir your ingredients. Place a piece of cheese cloth over your bowl and slowly pour the ingredients over the bowl.

* I secure my cheese cloth with a rubber band and wash your hands

I leave the ingredients to strain for about an hour then slowly remove cheese cloth so as to be able to hold it and squeeze it until all the liquid is in the container.






 Now you should have a beautiful dark liquid to pour into your mason jar. Look you can see me waving in the reflections. So cute I am! Once it is in a container secure the top and return to the refrigerator for one week to sit prior to using it.





 Enjoy this and all our Shrub recipes !