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Sweet-tart and juicy cherry plum jam, made from fruit picked right in my urban neighborhood. Only 4 ingredients—so easy and delicious! Makes great refrigerator jam, too: Just pour into jars, cool then store in the fridge or freezer.
Note: You’ll also need 7 to 8 half-pint jars with lids and rings.
1. Prepare a boiling water canner that is tall enough to ensure you have at least 2″ of water covering the top of your jars, plus space to allow for a hard boil without slopping over the rim. Fill the canner with the appropriate amount of water and bring to a boil while you proceed with the next steps.
2. Combine all ingredients in a large pot over medium-high heat, stirring and mashing the mixture until the sugar dissolves. (A potato masher works well for this.)
3. Turn off heat. Place a sieve over a large bowl. Carefully pour the hot mixture through the sieve and into a bowl, pressing on the solids. Set pot aside. Remove pits from the sieve, reserving any fruit and skins left in the sieve. Add reserved fruit mash into the bowl with the strained mixture. Note: If you’re lucky enough to own a food mill, simply run the mixture through the mill.
3. Return the fruit mixture to the pot. Bring it slowly to a boil, then cook rapidly to the gelling point and thickened. Stir frequently as the jam thickens to prevent sticking or burning.
4. Remove from heat. Ladle hot jam into clean, hot jars.
For Ball or Kerr style jars, leave 1/4 inch headspace. Wipe rims clean and top with hot lids. Screw bands onto the jars just until finger tight.
For Weck jars, leave 1/2 inch headspace. Wipe rims clean and top with glass lids to which you’ve already attached the rubber rings. Clamp shut.
5. Process jars in a boiling water canner (212°F or 100°C) for 15 minutes. Remove jars immediately and set them upright on a clean towel or wooden surface, away from drafts. Let jars sit undisturbed for 12 hours.
Carefully remove metal bands (Ball/Kerr) or clips (Weck). Check for proper seals. Label the jars and store in a cool, dry, dark place for up to a year.
Yield: 7 to 8 half-pints.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!