melissa-dallas
Well-known member
recipes? Looking for things a little more exotic than plain jams. More chutney or conserve type things.
Steve2-besides the two Ball Canning ones, what are some good jam/canning cookbooks or sources for
- Thread starter melissa-dallas
- Start date
steve2-in-la
Well-known member
Melissa, check out these two blogs: Saving the Season and Punk Domestics
http://www.savingtheseason.com/
http://www.punkdomestics.com/
http://www.savingtheseason.com/
http://www.punkdomestics.com/
I can highly recommend "The Complete Book of Small-batch Preserving". . .
"The Complete Book of Small-batch Preserving; over 300 delicious recipes to use year-round" by Ellie Topp and Margaret Howard; Second Edition, Firefly Books, Copywright 2007, Ellie Topp and Margaret Howard. ISBN 13: 978-1-55407-256-9 or ISBN 10: 1-55407-256-5. Both of these ISBNs are for the Paperback version.
Good book. Everything I have made so far from it has been excellent. Covers all sorts of things like jams and jellies, marmalades, conserves, butters and curds, light and low sugar spreads. It has recipes for pickles, relishes, salsas, chutneys, savory sauces, flavored oils and vinegars and more.
I will be making some Indonesian Satay sauce to demo at a class in August for our Master Food Preservers' group. The recipe is home can-able and looks very tasty.
Good stuff.
"The Complete Book of Small-batch Preserving; over 300 delicious recipes to use year-round" by Ellie Topp and Margaret Howard; Second Edition, Firefly Books, Copywright 2007, Ellie Topp and Margaret Howard. ISBN 13: 978-1-55407-256-9 or ISBN 10: 1-55407-256-5. Both of these ISBNs are for the Paperback version.
Good book. Everything I have made so far from it has been excellent. Covers all sorts of things like jams and jellies, marmalades, conserves, butters and curds, light and low sugar spreads. It has recipes for pickles, relishes, salsas, chutneys, savory sauces, flavored oils and vinegars and more.
I will be making some Indonesian Satay sauce to demo at a class in August for our Master Food Preservers' group. The recipe is home can-able and looks very tasty.
Good stuff.
barbara-in-va
Well-known member
Melissa for fun I like Mes Confitures by Christine Ferber. I use it for inspiration...
and then convert it into a sure jell low sugar recipe. She pairs lots of herbs and spices with her fruit and I need help with which ones go together well. Here are some examples of what she does:
Plum + Apple with Anise and Vanilla
Yellow Peach and Lavender
Plum and Chamomile
Raspberry, Lemon and Lemongrass
Black Currant and Pinot Noir
You get the idea. Sometimes she is very specific about which variety of fruit to use, many of which are not available here so I use what is available!
and then convert it into a sure jell low sugar recipe. She pairs lots of herbs and spices with her fruit and I need help with which ones go together well. Here are some examples of what she does:
Plum + Apple with Anise and Vanilla
Yellow Peach and Lavender
Plum and Chamomile
Raspberry, Lemon and Lemongrass
Black Currant and Pinot Noir
You get the idea. Sometimes she is very specific about which variety of fruit to use, many of which are not available here so I use what is available!
cynupstateny
Well-known member
I agree with mistral. I put the fig jam out when I serve a cheese plate and it's TDF! Everything
I've made from this book is really good and I love that you only make a few jars of one kind.
I've made from this book is really good and I love that you only make a few jars of one kind.
melissa-dallas
Well-known member
Thanks! Lots of neat ideas here. I really like Punk Domestics.
mariadnoca
Moderator
I've been wanting to make some fig jam, would you share the recipe?
cynupstateny
Well-known member
This is made from dried figs, Maria. Still want it?
mariadnoca
Moderator
Now I wish I could get to the Santa Monica FM...
Blenheims are $20 for 10 lbs at the only place I could find them locally -- and the season's done in 5 days according to him.
Seriously this guy is half way between here and LA, darn it, and he goes to LA only it seems.
http://www.savingtheseason.com/journal/where-to-buy-blenheims.html
Blenheims are $20 for 10 lbs at the only place I could find them locally -- and the season's done in 5 days according to him.
Seriously this guy is half way between here and LA, darn it, and he goes to LA only it seems.
http://www.savingtheseason.com/journal/where-to-buy-blenheims.html
mariadnoca
Moderator
Though I'd love one for fresh too... Yes please! Dried would be great too. smileys/smile.gif Library no have smileys/frown.gif
steve2-in-la
Well-known member
I know what you mean. I'm making a small batch of Apricot Serrano today. Lucky us, we have a
neighbor with a Blenheim tree. She shares the harvest, I share the jam I make with it. Contemporary economics at work.
neighbor with a Blenheim tree. She shares the harvest, I share the jam I make with it. Contemporary economics at work.
steve2-in-la
Well-known member
We have black & green fig trees so I make lots of fig jam come August or so, here's two recipes.
Fig Jam
Makes about 5 pints. (Half recipe version in brackets)
(4 cups) 8 cups chopped FRESH FIGS (about (2½) / 5 lbs)
(a cup) ¾ cup WATER
(3 cups) 6 cups SUGAR
(¼ cup) ½ cup LEMON JUICE
To prepare chopped figs: pour boiling water over figs. Let stand 10 minutes. Drain, stem and chop figs. Measure and add ¾ cup water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick.
Sir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour into hot sterilized jars to ½ inch from top. Seal. Process 15 minutes in a hot water bath.
Black Fig Preserves with Honey & Wild Aromatics
2.2 lbs BLACK MISSION FIGS, about 6 cups halved
4 cups SUGAR
½ cup SAGE HONEY
½ tsp or more WILD FENNEL SEED
3 CALIFORNIA BAY LEAVES
zest from 1 LEMON
juice from 1 LEMON
Figs don't need much prep. Trim the stem end and the tiny button on the flower end. Halve for measurement purposes if working by volume, then quarter for cooking.
Layer figs, sugar, honey, lemon juice, and wild aromatics in a bowl. Macerate overnight.
Put in a pot and heat. I added the lemon zest at this point, but in the future would try adding it towards the end of cooking. Bring to a full boil and skim. Moderate heat and continue skimming, gently stirring or shaking to prevent figs from sticking to the pot and scorching. About 10 minutes cooking should reduce it sufficiently. Ladle into jars and process in boiling water for 10 minutes.
Fig Jam
Makes about 5 pints. (Half recipe version in brackets)
(4 cups) 8 cups chopped FRESH FIGS (about (2½) / 5 lbs)
(a cup) ¾ cup WATER
(3 cups) 6 cups SUGAR
(¼ cup) ½ cup LEMON JUICE
To prepare chopped figs: pour boiling water over figs. Let stand 10 minutes. Drain, stem and chop figs. Measure and add ¾ cup water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick.
Sir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour into hot sterilized jars to ½ inch from top. Seal. Process 15 minutes in a hot water bath.
Black Fig Preserves with Honey & Wild Aromatics
2.2 lbs BLACK MISSION FIGS, about 6 cups halved
4 cups SUGAR
½ cup SAGE HONEY
½ tsp or more WILD FENNEL SEED
3 CALIFORNIA BAY LEAVES
zest from 1 LEMON
juice from 1 LEMON
Figs don't need much prep. Trim the stem end and the tiny button on the flower end. Halve for measurement purposes if working by volume, then quarter for cooking.
Layer figs, sugar, honey, lemon juice, and wild aromatics in a bowl. Macerate overnight.
Put in a pot and heat. I added the lemon zest at this point, but in the future would try adding it towards the end of cooking. Bring to a full boil and skim. Moderate heat and continue skimming, gently stirring or shaking to prevent figs from sticking to the pot and scorching. About 10 minutes cooking should reduce it sufficiently. Ladle into jars and process in boiling water for 10 minutes.
dawn_mo
Well-known member
Would you mind posting this recipe, Steve? I have two peach trees
that are full of fruit this year. Also a nectarine, among others. It actually is a little bit overwhelming. I would like to make some jams to sell at the store. I think some of the unusual ones would sell well. Thanks!
that are full of fruit this year. Also a nectarine, among others. It actually is a little bit overwhelming. I would like to make some jams to sell at the store. I think some of the unusual ones would sell well. Thanks!
steve2-in-la
Well-known member
Did you want a peach or an apricot preserve recipe? Here's the apricot.
The following recipe for apricots is the one I use for the apricot-serrano but I add 3 or 4 stemmed, seeded and minced fresh serrano chiles to the fruit as it macerates.
Classic Apricot Jam
From Saving the Season. Yields about 3 pints.
3 ½ lbs APRICOTS
2 Tbsp FRESHLY SQUEEZED LEMON JUICE
3 cups SUGAR
Pit and quarter the apricots. Put them in a non-reactive mixing bowl with the sugar and lemon juice. Stir well to combine, then set aside to macerate for 30 minutes.
Pour the fruit-sugar mixture into a wide preserving pan and bring to a boil over high heat. Stirring constantly, cook at a full boil until the jam thickens, about 15 to 20 minutes depending on the size of your pot and the strength of your stove's flame. (A very broad pot on a strong flame will reduce faster because the large surface area allows water to evaporate more quickly—cooking fruit into jam is simply a matter of boiling off excess water and concentrating sugars.) Test for doneness by spooning a bit of hot jam onto a chilled saucer. Place the saucer in the freezer for 1 minute. When it's cool, push your finger through the jam, which should cling to the plate with a luscious, thick consistency. Don't worry about trying to get a firm gel set. I think apricot jam is best when it mounds in a spoon but drips through the tines of a fork.
Ladle the hot jam into prepared half-pint jars, leaving ¼” headspace. (Prepared means washed, dried and warmed in a 200°F oven.) Seal the jars and process in a boiling-water bath for 10 minutes. (Start timing only after the water in the canner has returned to a full boil.) Allow the jars to cool on the counter overnight.
The following recipe for apricots is the one I use for the apricot-serrano but I add 3 or 4 stemmed, seeded and minced fresh serrano chiles to the fruit as it macerates.
Classic Apricot Jam
From Saving the Season. Yields about 3 pints.
3 ½ lbs APRICOTS
2 Tbsp FRESHLY SQUEEZED LEMON JUICE
3 cups SUGAR
Pit and quarter the apricots. Put them in a non-reactive mixing bowl with the sugar and lemon juice. Stir well to combine, then set aside to macerate for 30 minutes.
Pour the fruit-sugar mixture into a wide preserving pan and bring to a boil over high heat. Stirring constantly, cook at a full boil until the jam thickens, about 15 to 20 minutes depending on the size of your pot and the strength of your stove's flame. (A very broad pot on a strong flame will reduce faster because the large surface area allows water to evaporate more quickly—cooking fruit into jam is simply a matter of boiling off excess water and concentrating sugars.) Test for doneness by spooning a bit of hot jam onto a chilled saucer. Place the saucer in the freezer for 1 minute. When it's cool, push your finger through the jam, which should cling to the plate with a luscious, thick consistency. Don't worry about trying to get a firm gel set. I think apricot jam is best when it mounds in a spoon but drips through the tines of a fork.
Ladle the hot jam into prepared half-pint jars, leaving ¼” headspace. (Prepared means washed, dried and warmed in a 200°F oven.) Seal the jars and process in a boiling-water bath for 10 minutes. (Start timing only after the water in the canner has returned to a full boil.) Allow the jars to cool on the counter overnight.