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Perfectly sweet with a touch of tartness coming from those fresh organic cranberries. Made without pectin, but rather, allowing the natural pectin from the cranberries to do their work. There are hints of warm vanilla and cinnamon swirling throughout and also a bit of fresh light orange. This jam is too good to pass up.
Makes one 16 ounce jar or two 8 ounce jars. If you are planning to can this, sterilize the jars, lids and rings according to standard canning practice.
1. Wash strawberries and cranberries. Cut tops off each strawberry and discard. Cut vanilla bean in half lengthwise and scrape out seeds.
2. In a medium sized saucepan add vanilla bean and seeds, the juice of your one whole orange, the berries and the remaining ingredients. Mix together lightly.
3. Place over a medium to medium-high flame and cook gently until the berries have given off their liquid. Then bring this mixture to a gentle boil, stirring occasionally.
4. Once your mixture has come to a boil, insert a candy thermometer (and/or place a dessert plate in the freezer—you’ll see why in a second).
5. Turn down flame to low. Gently and slowly cook mixture (still stirring occasionally) until your thermometer reaches 210-220 F, about 20 minutes.
** If you don’t have a candy thermometer, after 10 minutes take the plate out of the freezer and place a dollop of the jam mixture on the surface of the plate. Let it sit about 2 minutes. If jam is runny, continue to cook. If it holds its place when plate is tilted you’re there!
** Even if you have a thermometer, it’s still good to test your jam with the plate method. This just ensures your jam isn’t too runny.
6. When it’s ready, take pot off heat and remove vanilla bean and cinnamon stick. Puree (using an immersion blender or doing it carefully in a blender) until desired consistency. We like our jam pretty smooth.
7. Immediately pour mixture into sterilized jam jars and secure with the lid. Let the jars sit at room temperature until you hear the “POP” of the lid. This means your jam is sealed and will prevent bacteria!
8. Place jars in fridge after opening or wrap as gifts for friends!
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!