Tag Archives: jam

Mango Jalapeño Jam

Mango Jalapeno Jam 1

Slightly sweet, slightly spicy. Perfectly versatile.

Serve it with savory scones, like these Bacon Jalapeño Scones:

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Use it instead of apricot jam in this Apricot (Mango) Glazed Chicken:

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Serve it with these Indian Samosas:

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Heat the jam until warm and dip Chicken Taquitos in it:

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-Bake it with Brie wrapped in puff pastry dough for a delicious appetizer. Or cut pastry dough into squares and press dough into a well-greased mini muffin pan; place a square of Brie in the center and top with ½ tsp jam. Bake until browned.

-Spread it over a block of cream cheese or goat cheese and serve with crackers.

-Spread it between tortillas, along with grilled chicken and cheese, and grill for amazing quesadillas.

-Spread it on an English muffin and top with egg, cheese, and bacon for a breakfast sandwich with a kick.

-Add it to a grilled cheese sandwich.

-Spread it on a sandwich of leftover roast turkey or chicken.

-Add it to a marinade for roast pork or grilled chicken.

RECIPE:

Mango Jalapeño Jam

Yield: About 7 half-pint jars

Mango Jalapeno Jam 1

3 lb peeled and seeded mangos (weigh after peeling/seeding), about 6 cups
6-7 oz (about 6-7 whole) jalapeños
¾ cup apple cider vinegar
4 ¼ cups sugar, divided
1 box low-sugar pectin

Chop mangos in a food processor until finely chopped, but not pureed. You should end up with about 5 cups finely chopped mango. Pour into a large pot.

Use the food processor to finely chop the jalapeños. Leave the seeds/ribs in the jalapeños for a more spicy jam; remove them for a milder jam. Add to the pot along with the vinegar, and 4 cups of sugar.

Bring to a full rolling boil, reduce heat to medium, and boil for 20 minutes.

In a small bowl, stir together the pectin and ¼ cup sugar. Add pectin mixture to the pot and return mixture to a full rolling boil. Boil for 2 additional minutes.

Remove from heat and ladle into sterilized jars. Wipe rims of jars with a damp cloth and add lids and rings. Process jars in a boiling bath canner for 10 minutes for half-pint jars. Remove from canner and place on a towel on kitchen countertop. Let sit 24 hours. Check seals before storing on pantry shelf.

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Filed under Appetizers, Breads, Canning/Freezing, Condiments/Sauces

Vanilla Scones

Vanilla Scones 1

For our Scottish themed book group meeting, I made a variety of different Scottish foods, more of which I will share here shortly.

Scottish (or English) scones are a light, tender biscuit that can be adapted to many different flavors. Scones can be a savory food or a dessert. Or breakfast, or a snack, or just about anything you want them to be.

These vanilla scones, while not sweet themselves, are more of a dessert food. Especially if you serve them with Clotted Cream (or whipped cream) and jam. They also make a great base for Strawberry Shortcake.

I served them with a Homemade Clotted Cream (made in an Instant Pot) and Homemade Red Raspberry Jam and Cinnamon Pear Jam.

Vanilla Scones 3

Scones can also easily be frozen either before or after baking.

To freeze before baking: Prepare scone dough. Cut out scones and place on a baking sheet lined with foil. DO NOT brush with egg wash. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Brush tops of scones with egg wash. Bake at 400°F for 16-18 minutes.

To freeze after baking: Prepare and bake scones. Cool completely and place on a baking sheet lined with foil. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Bake at 300°F for 10-12 minutes.

RECIPE:

Vanilla Scones

Vanilla Scones 1

2 cups flour
2 Tbs sugar
2 tsp baking powder
½ tsp salt
6 Tbs unsalted butter
½ cup buttermilk
2 Tbs heavy cream
1 egg
1 tsp vanilla extract
1 vanilla bean, split and seeds scraped (optional)
Egg Wash: 1 egg + 1 Tbs cream

Clotted Cream and Jams, to serve

Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone mat.

In a large bowl, mix flour, sugar, baking powder, and salt. Cut cold butter into dry ingredients until mixture resembles coarse crumbs. **SEE NOTE BELOW

In a separate bowl or Pyrex measuring cup, mix together buttermilk, 2 Tbs cream, egg, vanilla extract, and vanilla bean seeds. In a small bowl, mix together egg wash and set aside.

Make a well in the dry ingredients and pour in buttermilk mixture. Use a rubber spoon to gently mix, until most of the dry ingredients are mixed in.

Turn dough out onto a flour coated surface and pat and/or roll dough to about 3/4” thick. Use a scone or biscuit cutter to cut into rounds. Place on prepared baking sheet. Gently reroll scraps to make additional scones.

Brush tops of scones with egg wash. Bake for 15-18 minutes, or until golden brown.

Serve scones with clotted cream and jam.

**NOTE: To easily cut butter into dry mixture, freeze one stick of butter for 30 minutes. Fold back the paper wrapper to the 6Tbs mark and use the coarse blades of a cheese grater to grate the butter directly into the dry ingredients. Use a rubber spatula to fold butter shreds into mixture.

Yield: about 12 scones

**TO FREEZE SCONES:

Scones can be frozen either before or after baking.

To freeze before baking: Prepare scone dough. Cut out scones and place on a baking sheet lined with foil. DO NOT brush with egg wash. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Brush tops of scones with egg wash. Bake at 400°F for 16-18 minutes.

To freeze after baking: Prepare and bake scones. Cool completely and place on a baking sheet lined with foil. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Bake at 300°F for 10-12 minutes.

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Filed under Breads, Breakfast/Brunch, Desserts

Low Sugar Cinnamon Vanilla Pear Jam

Cinnamon Vanilla Pear Jam

Canning is generally a summer sport. Summer harvests mean you usually have to spend the hottest days of the year blanching fruit, stirring boiling pots, and having steam from a boiling water bath canner fill the kitchen with heat and humidity.

Do you ever wish that you could do your canning in the middle of the winter, when a little extra heat and humidity would be most welcome? I can’t get rid of all of that summer canning, but here is one recipe that is perfect to make on a cold, snowy day. And it will make your house smell truly heavenly.

Pears make a wonderful jam and are an easy fruit to work with any time of year. Most varieties have thin skins, so you don’t need to peel them, and you can chop them quickly in a food processor.  This jam is also flavored with cinnamon and vanilla, which makes it easy and amazingly delicious!

I use a combination of sugar and stevia to make a lower sugar jam that doesn’t compromise on flavor. You could add additional sugar if you don’t want to use the stevia.

And it’s not just for toast: try stirring it into some plain yogurt or spreading on some homemade pancakes for a delicious breakfast or snack.

RECIPE:

Cinnamon Vanilla Pear Jam (Low-Sugar)

Yield: 6 half-pint jars

Cinnamon Vanilla Pear Jam

8-10 ripe medium-sized pears (about 4 lb)
1 Tbs lemon juice
2 ¼ cups sugar, divided
1 box low-sugar pectin
½ tsp liquid stevia
1 tsp ground cinnamon
2 vanilla beans, split and scraped; or 2 tsp vanilla extract

Prepare equipment: sterilize half-pint jars, lids, and canning equipment (ladle and funnel). Prepare a boiling water bath.

Wash and core the pears, but do not peel. Finely chop or coarsely mash to yield 7 cups fruit. (I use a food processor to finely chop/mash the pears). Stir in lemon juice.

In a small bowl, combine ¼ cup of the sugar with the box of pectin. Mix well and set aside.

In a large pot, combine the chopped pears, remaining 2 cups sugar, stevia, cinnamon and vanilla beans (both seeds and pods), if using. Bring to a full rolling boil over medium-high heat. Reduce heat to medium (maintain a low but continuous boil), and boil for 10 minutes, stirring occasionally. Stir in sugar/pectin mixture and vanilla extract, if using. Return jam to a full boil and boil for an additional 5 minutes. Remove vanilla bean pods and discard.

Remove jam from heat and let sit for 3-4 minutes. Stir jam. Ladle hot jam into prepared jars. Wipe top edges of jars with a damp cloth. Add lids and rings. Place in a boiling bath canner and when pot has returned to a full boil, process jars for 10 minutes. Remove jars from canner and place on a towel on kitchen counter. Let sit for 24 hours. Check seals before placing on pantry shelf.

NOTES:

  • Use thin-skinned pears like Bartlett, d’Anjou, or Comice
  • Stevia brands can vary in sweetness. Taste jam before adding pectin and adjust sugar to taste.
  • Use either the vanilla beans or the vanilla extract, not both
  • Letting the jam sit for a few minutes before ladling into jars helps to reduce foam and keep the fruit chunks from settling to the bottom of the jars.

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Lime Glazed Raspberry Sweet Rolls

Raspberry Rolls 3

Starting with a traditional cinnamon roll dough, these rolls use raspberry jam as a filling and are iced with a lime glaze.

I used this Homemade Raspberry Jam for the filling.

This recipe makes a lot: 36-40 large rolls. You can scale the recipe back if you don’t want as many OR Rolls can be frozen either after or before cooking.

To freeze before cooking: Prepare dough. Fill and roll dough into log. Slice into rounds and place each round on a foil lined baking sheet, not touching. Freeze until solid and then place in Ziploc bags and return to freezer. Place frozen rolls in prepared pan and allow to rise in a warm place until doubled (about 2-3 hours). Bake and frost as directed.

Raspberry Rolls 2

RECIPE:

Lime Glazed Raspberry Sweet Rolls

Raspberry Rolls 3

2 ½ cups buttermilk*
1 cup butter
1 cup sugar
4 large eggs
zest from 1 lime
2 tsp salt
9 – 9 ½ cups flour, divided
1 ½ Tbs instant yeast
1 cup raspberry jam

Place buttermilk, butter and sugar in a medium saucepan. Stir over medium heat until butter is melted. Pour into a large mixing bowl (stand mixer) and let mixture cool for 15-20 minutes. Mix in eggs, lime zest and salt. Add 4 cups of flour and the yeast and mix until smooth. Add additional 5 cups of flour and knead until smooth. Add additional flour, if necessary, to make a soft dough that barely pulls away from the edge of the bowl. Dough will be slightly sticky. Cover dough with plastic wrap touching the dough and refrigerate for 60 minutes.

Preheat oven to 350°F. Lightly butter rimmed baking sheets or 9”x13” pans.

Divide dough into two halves. On a lightly buttered surface, pat each dough half into a rectangle about 12”x18”. Spread with raspberry jam. Starting from long edge, form a roll. Pinch edge to seal. Use a knife to lightly score dough into 18-20 sections about 1” apart. Place a strand of dental floss under the dough log and cross over the top of the dough at the scored marking. Pull dental floss to cut through dough. Place in prepared pan. Cover with a thin towel and allow rolls to rise in a warm place for 45-60 minutes.

Bake at 350ºF for 18-20 minutes. Cool for 5-10 minutes. Spread warm rolls with lime glaze.

Makes 36-40 rolls

*Buttermilk substitute: Scald 2 cups of milk (bring to boiling point) and then stir in ½ cup plain yogurt

Lime Glaze

4 Tbs melted butter
3 Tbs heavy cream
2 Tbs lime juice
2 tsp lime zest (zest from 1 lime)
4 cups (1 lb) powdered sugar

Use a whisk to mix all glaze ingredients.

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Filed under Breads, Breakfast/Brunch, Desserts

Low-Sugar Seedless Raspberry Nectarine Jam

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One of the kids’ favorite jams from last year was this Raspberry Nectarine Freezer Jam. This year I played with the recipe a little, to reduce the sugar and to make it a regular canned jam (freezer space is precious!).
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Nectarines and raspberries are a great combination! Be sure to leave the nectarine peels on when cutting the nectarines. They help give the rich color to the jam. They will be strained out later with the raspberry seeds. Pressing pulp through a sieve to remove seeds is not my favorite thing to do. It is a lot of work, and it seems like such a waste to not use all of that good stuff. I don’t mind having raspberry seeds in things, so I save the seeds (and pulp that clings to them) in the fridge and add them to smoothies, or stir some into my oatmeal in the mornings. A little extra fiber is never a bad thing, right?!

RECIPE:

Low-Sugar Seedless Raspberry Nectarine Jam

  • Servings: Makes about 5 half-pint jars
  • Print

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3 cups chopped nectarines (do not peel), about 4-5 nectarines
3 cups slightly crushed raspberries
1 Tbs lemon juice
1 ¼ cups sugar, divided
1 box no-sugar needed pectin
½ tsp powdered Stevia (or ¾ – 1 tsp liquid Stevia)**

Combine nectarines and raspberries in a blender or food processor. Process until smooth. Press through a fine sieve to remove seeds; discard seeds. Place fruit puree in a large saucepan with the lemon juice.

In a small bowl, mix ¼ cup sugar with pectin. Stir into fruit puree in the large saucepan. Bring to a hard boil (boiling doesn’t stop when stirred) over high heat. Stir in 1 C sugar and stevia. Return to hard boil; boil 1 minute. Remove from heat. Skim foam. Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.

Place in a boiling bath canner or steam canner. Return water to a gentle boil. Process 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.

**My favorite is 1 tsp of Sweet Leaf brand Vanilla Crème liquid stevia

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Berry Picking and Raspberry Jams

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It is raspberry picking season here in western PA, and Little A & J helped me take full advantage of it last week. While older kids were off at youth camps, we spent a few days picking berries and making jams. And eating lots of berries on things like This:

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And This:

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We also made three different raspberry jams, two regular raspberry ones that I will share today, and a seedless variety with nectarines for tomorrow’s post. The first jam is a low-sugar red raspberry jam. I love how the fresh fruit taste shines in low-sugar jams, but they do have more of a fruit-spread consistency than the jelled set of full sugar jams.

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I make most of my jams with stevia as a sweetener. I use a little bit of sugar to help with the consistency and “sheen”, but most of the sugar I trade out for stevia. Stevia comes in many brands and forms (liquid: plain and flavored, powdered extract, “spoonable”, packets, crushed leaves), so you will need to do a little experimenting (i.e. tasting) to get the amounts just right.

I use the Sweet Leaf brand most of the time. In the past I have always used the powdered extract, which I highly recommend. This year I tried using their Vanilla Crème flavored liquid variety, and I really liked it. When making low-sugar jams, be sure to use the “no-sugar needed” pectin. For the SureJell brand, this is the pink box.

071311 027-1The second jam we made uses red, black and yellow raspberries. Black raspberries are smaller than the other colors, and have more a few more seeds. Their flavor also seems more concentrated. They make for good finger-staining when you are picking them! And teeth staining when you eat them. I actually prefer their taste over the red ones.

I made jam from just the black raspberries a few years ago, and it came out extremely thick (hold the spoon upside-down thick). So now I combine them with the red and yellow berries to get a better consistency.

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I don’t mind seeds in my raspberry jam, but if you prefer to make it seedless, start with about 1/2 cup more berries, and press through a sieve before adding pectin. If you want to make full-sugar jams, use the same amount of berries, regular pectin and 7 cups sugar (some recipes call for as much as 8 1/2 cups sugar).

RECIPES:

Low-Sugar Red Raspberry Jam

  • Servings: Makes 5-6 half-pint jars
  • Print

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5 cups slightly crushed raspberries
1 ¼ cups sugar, divided
1 box no-sugar needed pectin
½ tsp powdered Stevia (or ¾ – 1 tsp liquid Stevia)**

In a small bowl, mix ¼ cup sugar with pectin. Stir into raspberries in a large saucepan. Bring to a hard boil (boiling doesn’t stop when stirred) over high heat. Stir in 1 cup sugar and stevia. Return to hard boil; boil for 1 minute. Remove from heat. Skim foam. Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.

Place in a boiling bath canner or steam canner. Return water to a gentle boil. Process for 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.

**My favorite is 1 tsp of Sweet Leaf brand Vanilla Crème liquid stevia

Low-Sugar Triple Raspberry Jam

  • Servings: Makes 5-6 half-pint jars
  • Print

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5 cups slightly crushed raspberries (3C red, 1C black, 1C yellow)
1 ¼ cups sugar, divided
1 box no-sugar needed pectin
½ tsp powdered Stevia (or ¾ – 1 tsp liquid Stevia)**

In a small bowl, mix ¼ cup sugar with pectin. Stir into raspberries in a large saucepan. Bring to a hard boil (boiling doesn’t stop when stirred) over high heat. Stir in 1 cup sugar and stevia. Return to hard boil; boil for 1 minute. Remove from heat. Skim foam. Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.

Place in a boiling bath canner or steam canner. Return water to a gentle boil. Process for 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.

**My favorite is 1 tsp of Sweet Leaf brand Vanilla Crème liquid stevia

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