Clippings by beckilove

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RE: Herbs for Salt Substitute (Follow-Up #1)

posted by: daisyduckworth on 12.22.2006 at 05:10 pm in Herbs Forum

There really isn't a substitute for salt, but since many people find no-salt diets very bland (for a few days!), herbs will give that little bit of extra flavour you'll be looking for. Give it a week or so, and you won't need anything but the natural flavour of food, which is wonderful! You don't have to stick like glue to the recipes below. Basically, just select which herbs you like, and wing it.

Herbal Salt Substitute (1)
1/4 cup dried parsley
1/4 cup dried savory
1/4 cup dried savory
1/4 cup dried thyme
2 tablespoons dried marjoram

Grind all ingredients together.

Herbal Salt Substitute (2)
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried parsley
3 tablespoons dried thyme
4 1/2 teaspoons dried chives
2 1/2 teaspoons dried paprika
1 1/2 teaspoons dried rosemary
2 1/2 teaspoons onion powder

Grind all ingredients together.

Bouquet Garni
Tie the herbs together securely at the stalk end with the twine or thread. Immerse in the cooking liquid. Remove before serving.Use to flavour soups, stews, casseroles.

(1) parsley, bay, sage

(2) parsley, mint, chives

(3) parsley, fennel, thyme, bay

(4) parsley, tarragon, bay, chives

(5) parsley, lemon thyme, bay, savory

(6) parsley, lovage, marjoram, bay

(7) parsley, rosemary, sage

(8) thyme, rosemary, oregano, bay

(9) fennel, dill, bay

Fines Herbes
1 sprig fresh parsley, minced
1 sprig fresh tarragon, minced
1 sprig fresh chervil, minced
1 fresh chives, minced

Combine all ingredients. Use in vegetable soups, potatoes, butters. Add 2 recipes of this to 1 cup of unsalted butter. Blend and use on potatoes, rice, pasta, fish, or bread.

Herb and Flower Blend
4 cups finely flaked dried lovage or celery leaves or mixture of both
4 cups finely flaked dried parsley
2 cups dried chives
handful each of dried chive flowers and calendula petals
1/2 cup pulverized dill
1/2 cup pulverized dried vegetables (carrots, tomatoes, or onions)

Mix all ingredients together.

Herbes de Provence
1 teaspoon thyme
1 teaspoon savory
1/2 teaspoon lavender flowers
1/2 teaspoon oregano or basil
1/4 teaspoon sage

Combine all ingredients. Add some to butter, to soups, on potatoes, on rice, pasta, fish and bread. Rub some on an oiled chicken and roast as usual. Cut up red, yellow and green capsicums, eggplant, zucchini, squash, leeks (shallots or any onion) into bite sized pieces. Pour a little olive oil over and sprinkle on 2 teaspoons of the mixture. Stir to mix the oil and herbs evenly. Bake at 200C for 15-20 minutes.

Herb Mixture for Beef Dishes
3 tablespoons dried summer savory, or 2 tablespoons winter savory
3 tablespoons dried basil
3 tablespoons marjoram
3 tablespoons dried parsley
3 tablespoons dried chervil

Crush all the leaves together, mix well, and bottle tightly. Use 1 teaspoon of the mixed herbs as flavouring.

Herb Mixture for Pork Dishes
3 tablespoons dried summer savory, or 2 tablesoons 3 tablespoons dried basil winter savory
3 tablespoons dried sage
3 tablespoons dried rosemary

Crush all the leaves together, mix well, and bottle tightly. Use 1 teaspoon of the mixed herbs as flavouring.

Vegetable Blend
1 1/2 tablespoons onion powder
1 1/2 tablespoons toasted sesame seeds
1 tablespoon dried chives
1 tablespoon dried tarragon
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried dill
1 1/2 teaspoons dried red chilli flakes

Combine all ingredients. Use in stirfries with a little lemon juice, or on any cooked vegetables, especially carrots, green beans or snow peas.

Aromatic Seasoning Mixture
Pound together in a mortar:
30g nutmeg
30g cloves
60g mace
60g peppercorns
30g dried bay leaves
90g basil
90g marjoram
60g winter savory
90g thyme
15g cayenne pepper
15g grated lemon rind
2 cloves garlic

Push through a fine wire sieve and store in dry bottles.

Poultry Seasoning Mix
1 teaspoon dried rosemary
1 teaspoon rubbed sage
1 teaspoon dried thyme

Combine all ingredients.

Quatre Epices (Parisian Spice Mix)
Combine
1 part ground nutmeg
1 part ground ginger
1 part ground cloves
2 parts ground white pepper

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clipped on: 08.03.2008 at 12:24 am    last updated on: 08.03.2008 at 12:24 am

RE: What have you put up, 2008, part 1 (Follow-Up #54)

posted by: bejay9_10 on 01.27.2008 at 11:44 am in Harvest Forum

A few years ago, I had a REALLY bumper crop of some huge Hubbard type squash. They were half again as big as basketballs! The only way I could break them was to smash on the sidewalk! They were absolutely delicious, I might add. The flesh had more flavor and color than pumpkin. (Haven't been able to grow any since!!!).

I took the smashed pieces - turned them upside down on a baking sheet with a bit of water added to the pan, baked until the flesh was tender, then scooped out the meat and pureed it in my blender, cooked down and froze.

Anyway, I have a favorite recipe saved in my recipe box. The only identification on the bottom of the page (1991), says it comes from "Friendly Exchange." Hope you like it. It is a winner from the Half Moon Bay Pumpkin Festival in California.

Pumpkin Waffles (aka squash).

2 cups all-purpose flour.
2 tbs. baking powder.
1 tbs ground cinnamon.
1/2 tsp ground coriander
1/2 tsp ground nutmeg or mace.
1/4 tsp salt.
4 egg yolks.
1/1/2 cups milk.
1 cup cooked or canned pumpkin (aka squash).
3/4 cup margarine or butter melted.
1 tsp vanilla.
4 egg whites.

Combine first 6 ingredients. Beat egg yolks slightly. Beat in milk, pumpkin, margarine, vanilla.

Add pumpkin mixture to flour mixture, stir until combined but lumpy.

Beat egg whites to stiff peaks. Fold into pumpkin mixture. Do not over-mix.

Bake on heated grill to your state of doneness.

If you grow and freeze your own pumpkin (aka squash), it might be a good idea to simmer the pulp to the consistency of canned pumpkin - as the recipe is "tuned" for that. Otherwise, less liquid is probably necessary in the recipe to account for squash's excess moisture if not cooked down somewhat.

Just my 2 c's.

Bejay

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clipped on: 05.29.2008 at 10:01 am    last updated on: 05.29.2008 at 10:02 am

RE: What have you put up, 2008, part 1 (Follow-Up #13)

posted by: annie1992 on 01.08.2008 at 02:19 pm in Harvest Forum

L, my boss loves the cranberry salsa, which is why I'm going to give her an entire batch for her birthday. Well, maybe I'll keep just ONE jar, LOL.

Spicy Cranberry Salsa

6 cups chopped red onion
4 finely chopped large serrano peppers
1 1/2 cups water
1 1/2 cups cider vinegar 5% acidity
1 T. canning salt
1 1/3 cups sugar
6 T. clover honey
12 cups ( approx. 2 3/4 lbs.) rinsed whole fresh cranberries

Wash and rinse six pint canning jars, keep hot until ready to use. Prepare lids according to manufacturers directions.
Combine all ingredients except cranberries in a large Dutch oven or saucepan. Bring to a boil over high heat, reduce heat slightly and boil gently for 5 minutes. Add cranberries, reduce heat, slightly and simmer for 20 minutes.Stir occasionally to prevent scorching. Pour into jars, leave 1/4 inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles, adjust headspace if needed. Seal with lids, process in water bath canner for 10 minutes. Remove jars from canner and allow to cool undisturbed for 12-24 hours and check for seals.

Because she likes things intensely hot and because I can never get serranos around here, I'll use a combo of the habaneros I froze and the mixture of cayenne/jalapeno/thai hots that I dehydrated and flaked in the food processor.

Annie

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clipped on: 05.29.2008 at 09:34 am    last updated on: 05.29.2008 at 09:35 am

RE: Christmas combos (Follow-Up #3)

posted by: zabby17 on 11.06.2007 at 03:43 pm in Harvest Forum

I like to mix & match things because not everyone likes everything --- some people just don't do jellies or jams much, others would never get around to a fancy dessert item, etc.; my hope is that everyone will like at least ONE thing and I encourage people to trade if they want!

I also try to make a point of giving things that have some unusual aspect --- people can buy Red Pepper Jelly anywhere, or Strawberry Jam, so even though of course my homemade versions will be WAY better, I try to give away things with a little twist that they won't find at the grocery.

I just gave in my thanks-for-helping-at-my-wedding bags

- Habanero Gold
- Zesty Red Onion Jelly
- Poached Pears in White Wine
- Chocolate Raspberry Jam
Together with a package of locally made fancy crackers for spreading the jellies on, each with a nice card with a scene of one of the places that I know that particular friend has enjoyed in my area (one of the veggie stand, one of the maple syrup farm, etc.).

OK, I lied, I actually forgot to bring the cards when I went to Toronto for the weekend and got together with those friends. AND the gift bags. So I just handed over handfuls of jars at a Chinese restaurant. Sigh. They didn't look nearly as appropriately nice-seeming that way, considering all the help these friends gave. I told everyone they had to imagine the nice packaging, and they obligingly pretended, to the amusement of the other restaurant patrons. ;-)

Z, clearly not competent to advise on making nice gift packages!

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clipped on: 11.07.2007 at 09:38 am    last updated on: 11.07.2007 at 09:38 am

RE: Christmas combos (Follow-Up #1)

posted by: lpinkmountain on 11.05.2007 at 12:34 pm in Harvest Forum

I often do a two or three jam combo with english muffins and scone mix, fancy tea, some type of tea tchotchke. I make jams in those little 4 oz. jars just for that.

I also have done a pasta salad combo, IF I can ever come up with decent jardinaire (see my previous post, lol!) A jar of jardinaire, cute fancy pasta, red or white kidney beans, and then anything to go with it, baguette, wine, pepper spread. Maybe a pasta scooper if I know my friend doesn't have one.

I once did a picnic basket for friends who were getting married, all kinds of appetizers, including bought ones and my home canned ones, a nice blanket for sitting on. They still talk about that one, (and are still married!)

This year I am thinking about trying my hand at making cordials, so that opens up possibilities of alcohol-related tchotchkes, (wine rings, stoppers, glasses, etc.)

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clipped on: 11.07.2007 at 09:38 am    last updated on: 11.07.2007 at 09:38 am

RE: Christmas combos (Follow-Up #2)

posted by: dgkritch on 11.05.2007 at 02:59 pm in Harvest Forum

I'm filling equine feed bags with goodies for my brother...
Bandana Nut Bread (yes, wrapped in a bandana), Banana Nut Bread Jam tucked into the actual "feed bags" for his horses. I am on a mission to eliminate/reduce/reuse the wrapping paper this year...even more than before.

When I make jam, I always fill a couple of tiny jars for my mom. Four varieties, 2 jars each, wrapped in a furoshiki (japanese style of wrapping in cloth), in this case a beautiful silk scarf.

I do lots of baskets:
Italian dinner basket (Homemade pasta sauce, noodles, dressing mix, pasta spoon, wine in a colander or basket).
Homemade Bread and Jam.
Spicy Christmas (dried peppers, spicy spices from Penzey's, Hab Gold, and maybe a new one I just found...Chili Chocolate Truffles).
Snack Basket (cheese, crackers, dip mixes, summer sausage or smoked salmon).
Poker Night (tiny cookies, Spiced nuts, candy, and poker related individual serving bowls).
Last year I did a virtual vacation (Homemade Kahlua, "mood" music, a homemade recipe book for drinks using kahlua, chocolates).
I'm planning Snacks To Go for a couple of my adult kids in college and working this year (granola bars, fresh fruit, maybe soup or dessert mixes).
One each of red and green salsa and gourmet chips made a nice gift for some co-workers last year.

Jessy's Vanilla Fig Preserves and a spoon!! (grin)

Oh, wait..........that's for me!

Deanna

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clipped on: 11.07.2007 at 09:37 am    last updated on: 11.07.2007 at 09:37 am

Additions and Strawberry Lemonade Recipe (Follow-Up #66)

posted by: jalanjen on 11.06.2007 at 12:30 pm in Harvest Forum

Sorry, I haven't been online much lately...

I did manage to Can 49 Quarts of Apple Pie Filling with my canning buddy. She and I needed several each and we both wanted some for gifts.

Adding to my list...

Plain applesauce (Cortlands w/ no sugar)
7 Qts
7 pts

Brown Sugar applesauce (Cortlands)
7 Qts
7 pts

Red hot applesauce
7 Qts
7 pts

I'm not sure where I picked up the Strawberry Lemonade Recipe. It may have been posted sometime here, who knows. But here it is...

Strawberry Lemonade

4 qts strawberries, washed and hulled
4 cups lemon juice (I use bottled)
3 qts water
6 cups sugar

Puree strawberries. For a clearer lemonade, extract juice of strawberries with a juicer. (Some use a food processer and strain it, I just use the puree.)

Place strawberries in an 8 qt pot. Add lemon juice, water and sugar. Place mixture over medium heat and heat to 165 degrees, stirring occasionally. Do not boil.
Remove from heat and skim off foam with a metal spoon. Ladle hot juice into clean, hot jars, leaving 1/2" headspace; seal. Process in a BWB for 15 minutes. Yield: 6-7 qts.

Once open, you can drink straight or dilute it to taste.

I have used it straight with vodka or tequila over shaved ice.... mmmmmm.

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clipped on: 11.06.2007 at 02:08 pm    last updated on: 11.06.2007 at 02:08 pm

RE: Seedless Raspberry Jam (Follow-Up #12)

posted by: readinglady on 06.22.2006 at 03:00 am in Harvest Forum

Last night I canned strawberry syrup. Today I canned strawberry jam, strawberry-raspberry jam, and raspberry jelly. I also prepped fruit for tomorrow's marathon - raspberry syrup, seedless raspberry jam (the recipe above) and raspberry preserves.

I have made both seedless and seeded raspberry jam and have had plenty of opportunities for comparison. Believe me, I doubt you'll find any reduction of flavor following the seedless Ferber recipe. It is incredibly intense, akin to Rose Levy Beranbaum's recipe for concentrated raspberry sauce in her Cake Bible. What you do lose is not flavor but texture. Some prefer the seeds in their jam; they consider the seediness part of its character. It's up to you.

A seedless no-added-pectin jam is trickier to make because along with the seeds you inevitably lose some of the natural pectin. The set is generally a bit softer. So that is another advantage of not removing the seeds; you're more assured of a good set.

Instead of adapting the seedless recipe above, consider this one for Beverly Alfeld's raspberry preserves or Ferber's regular raspberry jam, which I've also included.

Red, Golden or Black Raspberry Preserves

This preserve is best with freshly-picked clean, unwashed raspberries. The sooner this preserve is made after picking the better. Remember also that traditional preserves rely on the pectin in the fruit; using up to 1/4 less-ripe fruit improves the set.

4 pounds freshly picked berries
2 pounds sugar (about 4 cups)
1 tablespoon fresh lemon juice
1 pinch ascorbic acid crystals (not powder - optional but does assist with color retention)

Pick over the berries; remove bits of stem or leaf. Make sure there're no moldy or old berries.

Mix the ascorbic acid and the sugar in a bowl. Sprinkle some of the sugar mixture in the bottom of a non-reactive pan. Layer over some of the berries. Continue layering sugar and berries. Leave this to sit overnight or at least 10 hours.

Strain the juice off and boil it down for a few minutes. Add raspberries and lemon juice and boil until jell point is achieved. BWB 10 minutes. Makes 8 cups.

from "The Jamlady Cookbook"

Here's Ferber's recipe for regular Raspberry Jam. The amounts and instructions are somewhat different from the seedless recipe. I've made this one also; both are delicious.

Raspberry

2 1/4 pounds (1 kg) raspberries
3 3/4 cups (800 g) sugar
Juice of 1 small lemon

Pick over the raspberries. Omit rinsing them so that they will keep their fragrance. In a preserving pan, combine the raspberries, sugar and lemon juice.

Bring to a boil, stirring gently. Continue cooking on high heat for 5 to 10 minutes, stirring and skimming carefully. Return to a boil. Check the set. BWB 10 minutes.

As an alternative you can follow the simmer, set overnight and next-day finish method. Ferber uses that in her Blackberry Jam, which has the same proportions as this recipe.

Carol

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clipped on: 10.16.2007 at 04:36 pm    last updated on: 10.16.2007 at 04:36 pm

RE: About that Chocolate-Raspberry Jam (Follow-Up #20)

posted by: readinglady on 10.15.2007 at 12:15 pm in Harvest Forum

I was feeling a little lazy this morning, LOL, and not wanting to type in that recipe. Fortunately, I'd saved that 2005 thread to my computer.

Here's Melly's post of the Ferber recipe with her comments:

I'd like to try the Mes Confitures version. I'm planning to make it this week. She uses extra bittersweet chocolate and less sugar. After I weigh the the raspberries, I'll measure them and compare it to the ball recipe. I think I will cut the chocolate back to match the level used in the ball recipe. I'll use the bottled lemon juice instead of fresh also. Of course this recipe does not use pectin.
Raspberry with Chocolate
2 3/4 lbs (1.2 kg) raspberries, or 2 1/4 lbs (1 kg) net
3 1/2 cups (750g) sugar
Juice of one lemon
9 oz (250g) extra bittersweet chocolate (68% cocoa)

Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mis the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight.
Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediatedly and seal.

I kind of like this method. I use a 2 quart glass measuring cup for the overnight rest. Then I know how many jars to prep the next the day. I'm planning to use a half teaspoon of butter for the help with foaming also. I'll let you know how it turns out.

Carol

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clipped on: 10.15.2007 at 02:37 pm    last updated on: 10.15.2007 at 02:37 pm

RE: habanero gold and other pepper questions (Follow-Up #22)

posted by: ckknh on 10.12.2007 at 08:39 am in Harvest Forum

I posted this awhile back: it's a powdered pectin version that I came up with based on a recipe from "Small Batch Preserving". It worked well. I don't like liquid pectin, and that's what gave rise to this.

Apricot Hot Pepper Jelly

Makes 3 half pints (jelly jars)

1/4 cup chopped dried apricots, soaked for 4-6 hours
1 large red pepper, diced
1 large jalapeno pepper, seeds removed, diced
2 habanero peppers, seeds removed, diced
3/4 cup white wine vinegar
3 cups sugar
1 package Sure-Gel powdered pectin

In medium nonreactive saucepan, combine peppers, apricots, wine vinegar, and pectin. Stir, bring to full rolling boil. Add sugar, stirring, and bring back to full foil for 2-3 minutes. The mixture should be thickened. Let stand for a few minutes after shutting off heat to gel further. Stir to evenly distribute pepper pieces. Ladle into hot jars and BWB for 10 minutes.

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clipped on: 10.12.2007 at 04:04 pm    last updated on: 10.12.2007 at 04:04 pm

RE: habanero gold and other pepper questions (Follow-Up #14)

posted by: mellyofthesouth on 09.28.2007 at 03:16 am in Harvest Forum

pickles_ca,
You should try this recipe. It also has no pectin and is fabulous!

Pepper and Onion Relish
Shirley's H & D Taste-Alike

"I used my Cuisinart to chop all the peppers. Tomatoes were peeled, seeded and diced very small. The onion was diced using the Julienne blade of my V-slicer."

12 med Red bell peppers
10 jalapenos
5 assorted green, yellow or red hot peppers
5 large plum tomatoes
1 large onion. Any kind will do.
2 cups white vinegar
3 cups granulated sugar

Remove seeds and white membrane from red peppers
Remove HALF the seeds from the jalapenos
Remove half the seeds from the other hots.
Chop peppers in food processor

Place in bowl with prepared tomatoes and onion. Sprinkle with 1 Tbls. canning salt. Let stand about 1 hour.
Drain off liquid. I use my quart capacity strainer with a handle. The holes are smaller than my colander. You don't want any of the small pepper pieces falling through.

Place peppers, onions and tomatoes in cooking pot and add sugar and vinegar. Cook over medium heat until thick as you like. Usually 30 or 45 minutes is plenty. You can almost tell by the texture.
Ladle into jam jars and seal.
Process 20 minutes in Hot water bath.

I usually label mine Racy Red Pepper Relish just for fun.

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clipped on: 10.12.2007 at 04:03 pm    last updated on: 10.12.2007 at 04:04 pm

RE: Reading Lady...Peach Preserves question (Follow-Up #12)

posted by: readinglady on 09.02.2006 at 08:48 pm in Harvest Forum

Here you go:

Peach Preserves for Cold Mornings (Doris, Ruddmd)

3 pounds ripe peaches, peeled and quartered
l/2 medium-size orange, quartered and seeded
2 Red Savina habaneros, (seeds and all)
4 cups sugar
1/4 teaspoon almond extract
3/4 Cup honey (the lightest, mildest you can find)

Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Place knife blade attachment in food processor bowl; add orange quarters and habanero chiles. Process until finely chopped, stopping once to scrape down sides.

Place orange, habanero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.

Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes. Yield: 6 half-pints.

Carol

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clipped on: 10.12.2007 at 03:08 pm    last updated on: 10.12.2007 at 03:08 pm

article (Follow-Up #8)

posted by: mellyofthesouth on 09.15.2006 at 04:07 am in Harvest Forum

Since the link will disappear, I'm posting the article content. It would frustrating to come along in a few days and not know what all the fuss was about. Carol, I have to agree with you about the twee tone. I couldn't put my finger on what was bothering me, but you summed it up nicely.

Leah Eskin
A day in the country
Four French friends make jam and mischief

Published September 10, 2006

Christine Ferber calls Guy Untereiner her best friend. So when she mentions another best friend, Guy is heartbroken. Decu! Christine runs a patisserie in the unpronounceable French town of Niedermorschwihr. But today, in the Michigan sunlight, her new best friend is Herb Teichman.

Herb grows fruit so sweet that Christine is moved to treasure these jewels not merely for a morning but forever-or as ever as fruit can get, which is to say as jam. "Elle est la fee de la confiture!" admires Guy. She is the fairy queen of jam. Indeed, her jam is so beautifully colored and richly flavored and endearingly packaged that it is famous far beyond Alsace. "They adore her in Japan!" swoons Guy.

Christine caresses an apricot. "The colors do me good," she confides. "I could make more jam, I could make more money. But that is not what I want. I want a beautiful life." A life packed with good flavors and good friends like chef Jean Joho (of Everest and Brasserie Jo and Eiffel Tower fame), who has invited her and Guy and pastry chef Jacquy Pfeiffer for a day in the country.

Christine strolls into the orchard with Herb. "Pas de betises!" teases Guy. No messing around! Herb is married. Has been for 52 years. But what is a walk among the peach trees if not an opportunity for juicy innuendo?

Back in Joho's breezy Michigan kitchen, Christine sorts the cherries one by one, sliding the beauties into little faceted jars. She instructs Joho to prepare a brine from Alsatian honey vinegar and peppercorns and star anise. Guy gazes at the heap of glorious fruit. "Mais c'est chic!" he cries. Guy, who has a soft spot for Norman Rockwell and garden gnomes, designs table linens that are one part sentimental French country, one part water-resistant practicality. Guy knows chic.

Joho fills the jars with the brine and twists on the tops, sealing in summer. "Sixty degrees," Christine commands. Jacquy flips open his phone and does the math: [60 x (9/5)] + 32 = 140 degrees. Celsius to Fahrenheit is nothing; he runs Chicago's French Pastry School.

Joho slides the jars into the oven. Christine is already melting apricots into jam. "When I have things put up I feel rich, like a squirrel," Herb said, back in the orchard. The oven is packed with bounty enough to make the friends feel rich as squirrels. And clever as fairies.

APRICOT AND VANILLA JAM

Makes three to four 1-cup jars
2 1/2 pounds apricots
3 3/4 cups sugar
1 cup water
2 vanilla beans, split in half
Juice of 1 small lemon

1. Pick: Only perfect and perfectly ripe apricots will do.
2. Array: Assemble your tools: Copper jam pan or other medium-sized heavy low stockpot, canner or large stock pot, ceramic bowl, skimmer, wooden spoon, ladle, sieve, jar-lifter, tongs, candy thermometer, timer, parchment paper, clean dish towel, 4 1-cup Mason jars plus new lids, bands and labels.
3. Macerate: Rinse apricots in cold water. Cut them in half; discard pits. Mix apricots, sugar, water, vanilla beans and lemon juice in the bowl. Cover with parchment paper, pressing gently so paper touches fruit. Refrigerate 1 hour.
4. Simmer: Scrape apricot mixture into the jam pan. Bring to a simmer. Pour back into bowl. Press on parchment paper and refrigerate overnight.
5. Sterilize: Next day, wash jars, bands and lids. Set aside bands. Put lids in a small saucepan. Simmer 5 minutes. Let lids sit in hot water. Set jars in a stockpot. Fill pot with water to cover by 2 inches. Bring to a boil, boil 10 minutes. Let jars sit in hot water.
6. Boil: Set the sieve over the jam pan. Pour apricot mixture through the sieve. Remove and discard apricot skins; set aside apricot halves. Bring accumulated juices to a boil. Skim thoroughly and continue cooking on high heat until syrup reaches 220 degrees on the candy thermometer. Add the reserved apricot halves. Bring to a boil again and cook 5 minutes. Continue to skim carefully and stir gently. Remove the vanilla beans and cut into 2-inch lengths.
7. Fill: Use jar-lifter to grab 1 jar in its hot water bath. Tilt to empty, carefully. Ladle hot jam into hot jar, right up to the top. Add a length of vanilla bean. Wipe top edge with a clean damp cloth. Use tongs to set 1 hot lid on top. Screw on band. Turn jar upside down to seal and cool.* Fill the rest of jars in the same way, one at a time.
8. Store: When cool, check that the lids are concave, indicating a good seal. Label and store on a cool, dark shelf up to 1 year.

-Adapted from "Mes Confitures" by Christine Ferber

*The USDA considers inversion canning inferior to this boiling-water process: Follow the recipe above, leaving 1/4-inch headroom in jars. Wipe rim, set on lid, screw band finger-tight. Keep jars upright. Transfer to a canner and process 5 minutes. Lacking canner, set a round cooling rack or several inverted ring bands in the bottom of a stockpot. Fill pot with water. Bring to a boil. Using a jar-lifter, lower filled, sealed jars into the pot until submerged by 1 inch. Cover pot. When water returns to a boil, time 5 minutes. Lift out jars. Cool. Store up to 1 year. For details and high-altitude adjustments, see homefoodpreservation.com.

LeahREskin@aol.com

Btw, Her comment that she could make more money but she wants a beautiful life is just so French - not that there is anything wrong with that.

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clipped on: 10.12.2007 at 12:18 pm    last updated on: 10.12.2007 at 12:18 pm

RE: About that Chocolate-Raspberry Jam (Follow-Up #3)

posted by: zabby17 on 07.23.2007 at 09:16 pm in Harvest Forum

Thanks, Carol.

I have popped those jars in the fridge for now but would love to feel confident in it as a canned product is to be able to give some away.

Ken makes an interesting point that chocolate itself seems to be very shelf-stable in a way most fat-containing items aren't. (It EVENTUALLY gets stale, and in the meantime can develop a sort of whitish coating, but that's not harmful or even bad tasting.)

The recipe I used is below. Does anyone recognize where it came from? (That'll teach me not to take note!) Melly, was it you who posted it?

Z

Chocolate Raspberry Jam

6 cups frozen raspberries, crushed or 7 pints fresh raspberries
3 (1 ounce) unsweetened chocolate squares
4 cups sugar
1 box powdered pectin
tsp margarine or butter

Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquids and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).

Measure 6 cups of crushed fruit into a 6-8 quart heavy non-reactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.

Stir pectin into fruit and add butter. Bring to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly. Quickly stir in sugar. Return to full rolling boil and boil 1 minute, stirring constantly. Remove from heat.

Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace. Process for 10 minutes in a BWB. Makes 6-7 half pints.

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clipped on: 10.12.2007 at 12:12 pm    last updated on: 10.12.2007 at 12:12 pm

RE: ? for Linda Lou Re: Apple Pie Jam recipe (Follow-Up #5)

posted by: annie1992 on 07.25.2007 at 01:00 pm in Harvest Forum

Here's that recipe, Jamie, and it is VERY good.

Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter

Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice.

Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

If you like this kind of jam, here's another favorite of mine from wizardnm, it's similar but adds maple, which I just love.

APPLE MAPLE JAM

12 C finely chopped apples (about 6lbs) I used the food processor
6 C sugar
1 C Maple syrup (grade B if possible)
1 tsp cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp cloves

Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick.Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB.

Yields about 8 half pints. I double this recipe and it works fine.

Happy Canning!

Annie

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clipped on: 10.12.2007 at 09:45 am    last updated on: 10.12.2007 at 09:45 am

RE: Bing Cherry Preserves or Jam? (Follow-Up #30)

posted by: mellyofthesouth on 07.24.2006 at 04:47 am in Harvest Forum

I'm delighted to post the recipes for you. If you decide to take the plunge, they publish it in Canada but change the name from Ball to Bernardin in the title.

Black Forest Preserves
6.5 cups/1.625 L granulated sugar
1/3 cup/75 ml sifted unsweetened cocoa powder
3 cups/750 ml firmly packed coarsely chopped pitted sweet black cherries
1/2 cup/125 ml lemon juice
2 pouches liquid pectin (each 3 oz/85 ml)
4 tablespoons/60 ml amaretto liqueur or 1/2 teaspoon/2 ml almond extract

1. Prepare canner, jars and lids.
2. In a small bowl, combine sugar and cocoa powder. Stir well and set aside.
3. In a large, deep stainless steel saucepan, combine sherries and lemon juice. Stir in reserved cocoa mixture. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in amaretto liquer. Remove from heat and skim off foam. Leave 1/4 inch headspace in jars. Process 10 minutes in BWB. Makes about seven 8 ounce jars.

It seems really sweet with all that sugar. I but decided to try it anyway.

Simply Delicious Cherry Chutney
4 1/2 teaspoons/22 ml whole allspice
1 cinnamon stick (about 6 inches/15 cm), broken
10 cups/2.5 L frozen red tart or sweet black cherries, partially thawed, coarsely chopped
2 large apples, peeled, cored and chopped
1 1/2 cups/375 ml finely chopped red or other sweet onions, such as Vidalia
1 cup/250 ml white vinegar
2 cloves garlic
1/2 teaspoon/2 ml salt
1 cup/250 ml lightly packed brown sugar
1 1/2 cups/375 ml raisins

1. Tie sllspice and cinnamon stick in a square of cheesecloth, creating a spice bag.
2. In a large stainless steel saucepan, combine cherries, apples, onions, vinegar, garlic, salt, and spice bag. Bring to a boil over medium high heat and boil hard, stirring frequently, for 20 minutes. Add brown sugar and stir to dissolve. Reduce heat and boil gently, stirring frequently, for 20 minutes. Add raisins and return to a boil, stirring constantly. Remove from heat. Discard spice bag.
3. Meanwhile, prepar canner, jars and lids.
4. Ladle into jars leaving 1/2 inch headspace.
5. BWB 10 minutes
Makes about six 8 ounce jars.

My friend doesn't like raisins, so we will probably sub dried cranberries or apricots or some combination thereof. I'll let you know how it turns out, but it may be a while. I prepared all the cherries and parked them in the freezer until we get cooker weather. From the looks of things, that is not soon. I wanted to make sure and get the cherries while they were still available and fresh. They are usually only off the tree a few hours when my friend buys them. I'm spoiled by AC. I canned whenver I wanted in Virginia. Now I'm with the folks who don't want to heat up the kitchen. We've been grilling alot.

Here is a link that might be useful: Bernardin Complete Book of Home Preserving at Amazon.ca

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clipped on: 10.12.2007 at 09:26 am    last updated on: 10.12.2007 at 09:26 am

Questions about pear preserves

posted by: prairie_love on 11.10.2005 at 10:10 am in Harvest Forum

Hi,

A little while ago, I posted this recipe to see if you all think I can can it (the answer was yes :)). I will be doing it this weekend, and have a couple of questions that I hope you can help with. The recipe is below to refresh our memories.

1. I have D"Anjou pears, not Bosc or Bartlett. I can't see that it would matter, does any one else see a reason?
2. Do you think the chopped lemon includes the rind? I presume it does...
3. Why do I let it sit at room temp for 12 hours?

Carol, I will try your suggestion of doing some of it with crystallized ginger, I think that's a great idea.

Thanks,
Ann

Ginger-Pear Preserves
6 cups cubed ripe Bosc or Bartlett pears (about 1 3/4 pounds)
3/4 cup chopped seeded lemon (1 large)
1/4 cup pear-flavored liqueur
1 to 2 tablespoons grated peeled fresh ginger
4 cups sugar
1/2 cup water

1. Combine first 4 ingredients in a large saucepan. Stir in sugar and water, bring to a boil. Reduce heat, and simmer 15 minutes. Remove from heat, cover and let stand 12 hours (do not refrigerate).
2. Bring to a boil, uncovered, over high heat. Reduce heat, and simmer 1 hour and 15 minutes or until thick, stirring occassionally. Place 1 cup preserves into each of 4 sterilized 8-oz. jars.

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clipped on: 10.12.2007 at 09:22 am    last updated on: 10.12.2007 at 09:22 am

RE: Questions about pear preserves (Follow-Up #21)

posted by: MellyoftheSouth on 11.23.2005 at 05:39 pm in Harvest Forum

You got it! It is from Small Batch Preserving. Everything I have made from this book has been good. I may have to make it myself.

Gingered Pear Apricot Conserve

1 large lime
4 cups finely chopeed peeled and cored pears (approx 4 lg)
1/2 cup water
2 1/2 cups granulated sugar
1/2 cup chopped dried apricots
1/4 cup finely chopped candied or crystallized ginger
1/4 cup slivered almonds

1. Remove thin outer rind from lime with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Remove and discard remaining white rind. Finely chope lime pulp with a knife or in a food processor with an on/off motion. Place lime rind and pulp in a stainless steel or enamel saucepan; add pears and water. Bring to a boil over high heat, cover and boil gently for 10 minutes or until fruit is tender.
2.Stir in sugar, apricots and ginger. Return to a boil, reduce heat and boil gently, uncovered, until the mixture will form a light gel, about 20 minutes, stirring occassionally. Remove from heat and stir in almonds.
3. Ladle into sterlized jars and process.
Makes 4 cups.

Westelle, You should go visit the raspberry chocolate jam thread. Enjoy, Melly

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clipped on: 10.12.2007 at 09:22 am    last updated on: 10.12.2007 at 09:22 am

RE: Preserves vs. Jam? (Follow-Up #8)

posted by: readinglady on 06.30.2006 at 02:15 pm in Harvest Forum

Hello Jane,

I just got your email. I thought I'd go ahead and post these here as there are many forum members interested in low-sugar or no-sugar spreads. These recipes come from Madelaine Bullwinkel's "Gourmet Preserves," a book I recommend highly. The "JamLady Cookbook" also offers quite a number of recipes that are low-sugar spreads or jams using artificial sweeteners.

Just keep in mind that while full-sugar jams and preserves wouldn't have to be boiling-water-bathed (though it's recommended in the U.S. and Canada), low-sugar and no-sugar spreads are much more susceptible to spoilage. Boiling water bath 10 minutes. They also have a shorter refrigerator life, so you might want to process in smaller jars.

No-Sugar is misleading, of course, because the fruit already has a good level of sugar, especially if it's quite ripe. These spreads will not be as glossy as traditional jams and jellies. They will be tarter and not as smooth on the tongue. These spreads are especially good on whole-grain breads with nuts, raisins and other dried fruits.

I chose recipes to post that are fairly seasonal right now. All are small-yield recipes, so you can try them out without much risk.

No-Sugar Strawberry Pineapple Jam (3 cups)

1 1-pound can crushed pineapple in unsweetened juice
1/2 vanilla bean
1 pound fresh strawberries (3 1/3 cups)

Pour pineapple pieces and their juice into a heavy, non-reactive 4-quart saucepan. Score the vanilla bean and scrape out the seeds. Add seeds and bean to the pan. Cover and bring mixture to a boil. Uncover and simmer for 5 minutes or until most juices have evaporated.

Rinse, stem and quarter strawberries. Add berries to the pan, cover and return mixture to the boil. Simmer 5-10 minutes to reduce juices, stirring more near the end to prevent sticking.

Off heat, remove vanilla bean. Fill hot, clean jars to withing 1/4" of the lips. Wipe clean, attach new lids and screw caps on tightly. Process in a boiling water bath, submerged by 1 inch, for 10 minutes.

No-Sugar Pear and Blueberry Jam (3 1/2 cups)

1 pound blueberries
1/4 cup water
1 1/2 pounds Bartlett pears
1/2 cup unsweetened apple juice concentrate

Combine blueberries and water in a heavy, non-reactive 4-quart pan. Bring water to a simmer, cover and cook 15 minutes. Lift the lid ever 5 minutes to make sure the mixture is cooking slowly.

Peel, quarter, core and dice the pears. Add them to the blueberries with the apple juice. Raise the heat to medium and let the pears cook and juices reduce over a 15-minute period.

Off heat, spoon jam into jars and follow bottling instructions provided in the previous recipe. BWB 10 minutes.

No-Sugar Peach Raspberry Jam (3 cups)

Note: Canned peaches are less acidic than fresh, which is why they are used in this recipe.

This spread is good on zucchini bread for breakfast.

2 1-pound cans unsweetened peach halves in juice
8 ounces fresh red raspberries

Drain peaches and finely chop them by hand or in a food processor, 1 pound at a time.

Combine peach pieces and juice in a heavy, non-reactive 3-quart saucepan. Bring to a boil, reduce heat to low and simmer until almost all juice is evaporated from the peaches, stirring frequently. This will take up to 10 minutes. When the mixture is ready, the bubbles will be small and close together. A spoon scraped across the bottom of the pan will make a hissing sound.

Off heat, add the raspberries, tossing them into the hot peaches. Cover the pan, return to low heat and continue cooking another 5 minutes. Check the jam every minute or so. Shake the pan rather than stir it to redistribute berries and juices. (This will help prevent crushing of raspberries so they remain distinct.)

Uncover the pan and turn up heat to medium. Stir gently and occasionally until the jam is thickened again, not more than 5 minutes.

Follow previous instructions for bottling and processing.

Carol

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clipped on: 10.10.2007 at 06:28 pm    last updated on: 10.10.2007 at 06:28 pm

Apricot preserves

posted by: mellyofthesouth on 07.17.2006 at 06:55 am in Harvest Forum

From Mes Confitures
Bergeron Apricot
2 1/2 pounds (1.15 kg) Bergeron apricots (a variety with firm dark flesh and red skin), or 2 1/4 pounds (1 kg) net
3 3/4 (800g) cups granulated sugar
7 ounces (200g/20cl) water
Juice of two small lemons

Rinse the apricots in cold water. Cut them in half to pit them. Mix the apricots, sugar, water and lemon juice in a cermamic bowl. Cover with a piece of parchment paper. Allow to macerate refrigerator for 8 hours.

Pour the contents of the bowl into the preserving pan and bring to a simmer. Return to the ceramic bowl. Cover and refrigerate overnight.

The second day, pour this preparation into a sieve. Remove the skin from the apricots. Bring the collected juice to a boil in the preserving pan. Skim and continue cooking on high heat. The syrup will be sufficiently concentrated at 221 degrees (105 C) on a candy thermometer. Add the apricot halves. Boil again, skimming carefully. Lift out the apricots with the skimmer and divide them among the jars. Continue cooking the syrup on high heat for about 3 minutes. Check the set. Finish filling the jars with the syrup and seal.

To make this jam, you need apricots that are ripe but firm. Apricots that are too juicy turn to mush when are cooked.

My Notes: I also used some fruit fresh. The apricots have to be just at the right point of ripeness. My soft ones turned to jam. When I made the batch of jam I had to toss too many apricots so I bought a few more at the grocery store. The were too hard and I had a hard time getting the skin off them at all. I weighted the parchment paper down with a saucer otherwise the apricots on the top were still exposed to too much air. I also tried to make sure they were turned with the skin sides up so that if some of them did turn brown it would be ok since I was removing the skin anyway. I only used half a cup of water since I figured I was just going to have to boil it off anyway. Since I was using less water, I warmed it with the lemon juice and dissolved the sugar before pouring it over the apricots.

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clipped on: 10.10.2007 at 05:11 pm    last updated on: 10.10.2007 at 05:11 pm

RE: Apricot preserves (Follow-Up #5)

posted by: readinglady on 08.07.2006 at 03:54 pm in Harvest Forum

You might want to compare with my recipe for Apricot-Pineapple. I can't see why any water is necessary. If you add it, then you just have to drive it off.

This is very similar in method to Mes Confitures but takes perhaps a bit longer and starts with peeled apricots. It's inspired by a base recipe from Helen Witty's "Fancy Pantry."

This recipe, like Christine Ferber's, can be done as plain Peach or Apricot Preserves, no pineapple.

Apricot-Pineapple Preserves

Categories : Canning & Preserving Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ripe apricots (large ones if possible)
1/3 cup lemon juice (fresh not bottled)
lemon pips (i.e. seeds)
6 cups sugar (2 lbs. 12 1/4 oz.)
1 20-oz. can crushed pineapple
1/4 teaspoon ascorbic acid crystals -- (or use Fruit Fresh per instructions)

Scald apricots and skin. (About 40 seconds in boiling water or less depending on ripeness.) Place in acidulated water to hold.

Quarter apricots. Ream lemon and strain juice. Place seeds in a bag.

Combine apricots and lemon juice. Stir in sugar. Add seeds to the pan and set mixture in the refrigerator overnight or out on the counter for a few hours. Stir occasionally to distribute undissolved sugar.

When ready, place mixture in a pan on medium heat. Bring to a hard boil then simmer 10 minutes, skimming foam. Use a spatula to avoid breaking fruit. Cook another 20 minutes or so until fruit is translucent. Don't overcook. A shorter time is fine; avoid turning apricot pieces to mush.

Pour mixture into a bowl and cool. Cover with a cloth and let rest overnight again.

Lift apricots out with a slotted spoon and drain well over a bowl to catch syrup. Drain crushed pineapple separately. Be sure it is drained thoroughly.

Return syrup without fruit to the pan and set over medium-high heat. Boil rapidly to jelly stage (220) or, if desired, a bit softer.

Stir in crushed pineapple and reheat. Carefully stir in apricots and any remaining syrup. Boil 1 minute.

Pull off heat and let cool 10 minutes, stirring occasionally to distribute fruit.

Do the usual with jars, lids, etc. BWB 10 minutes.

Carol

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clipped on: 10.10.2007 at 05:11 pm    last updated on: 10.10.2007 at 05:11 pm

RE: For Carol - and other Mes Confitures devotees (Follow-Up #39)

posted by: readinglady on 09.29.2007 at 05:26 pm in Harvest Forum

I can't get to Mes Confitures. The pear preserves are a recipe I came up with. I don't see any reason why vanilla bean couldn't be added, though I wouldn't. I love them just the way they are. (Annie's favorite preserve.)

Robin, it would be interesting to compare. I don't remember what Ferber did with that recipe.

If the pears are sweet, I reduce the sugar. Silly name. I must have been into alliteration that week, LOL.

Peerless Pear Preserves

Categories: Canning & Preserving Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 3/4 pounds prepared pears
4 3/4 pounds sugar
1 small lemon

Day 1: Peel, core and cut firm-ripe pears into chunks or slices. Leave pieces large enough to retain character in preserves. Place pears in acidified water.

Rinse and drain pears. Place in large bowl and add sugar equal in weight to pears. Add juice of lemon and place pips in small bag. Add to bowl. Stir and refrigerate overnight. Throughout evening stir occasionally to distribute sugar.

Day 2: Place macerated pears and sugar syrup with lemon seeds in bag in large pan. Bring to a boil and cook about 10 minutes, skimming foam.

Reduce temperature and continue to cook (about 20 minutes) until pears are translucent. Turn off heat and leave pears and syrup overnight. (This can be room temperature.) Cover pan with a cloth, not a lid (to prevent condensation).

Day 3: Using a slotted spoon lift pears from syrup and place in a strainer. Collect any additional syrup in a bowl beneath the strainer. (I drained syrup left in pan into a bowl and washed pan because the syrup was crystalized along the rim then put syrup back.) Bring syrup to a boil and cook to gell point stirring frequently.

Return pears to syrup and boil 1 minute. Pull off heat and let sit for 5 minutes, stirring occasionally.

Place preserves in jars and BWB 5 (if sterilized) or 10 minutes.

Yield: "7 12-oz. jars"

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clipped on: 10.09.2007 at 04:04 pm    last updated on: 10.09.2007 at 04:04 pm

RE: For Carol - and other Mes Confitures devotees (Follow-Up #31)

posted by: gardenpaws_va on 09.22.2006 at 09:57 pm in Harvest Forum

Yes, I know I'm way late on this thread, but I just started exploring Christine Ferber's recipes. One thing I noticed, and really liked, is that if you weigh ingredients, she seems to be pretty steady at 1 kilo prepared fruit and 800 grams sugar, 900 if there's also a citrus fruit added to the other fruit. This has let me do my own experimenting with some confidence. (Working by weight is also a godsend since it is no longer a matter of how much I chop my fruit vs what size the author slices hers!)

I'm playing with fruit jams with herbs, and my family has given the thumbs-up to White Peach with Rosemary, which used Ferber's White Peach with Verbena as a jumping-off point.

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clipped on: 10.09.2007 at 04:03 pm    last updated on: 10.09.2007 at 04:04 pm

Seedless Raspberry Jam

posted by: Readinglady on 07.31.2005 at 06:32 pm in Harvest Forum

I told RobinKate I would post this recipe from Ferber's "Mes Confitures." For anyone who still has access to raspberries, this is the most intense, radical raspberry "hit" imaginable. This jam is unforgettable.

Seedless Raspberry

2 3/4 pounds (1.2 kg) raspberries
4 cups (850 g) sugar
Juice of 1 small lemon

Pick over the raspberries, but do not rinse them, so that they keep their perfume. In a preserving pan, combine the raspberries, sugar and lemon juice. Bring to a simmer. Pour this mixture into a bowl. Cover with a sheet of parchment paper and refrigerate overnight.

Next day, put the raspberries through a food mill (fine disk). Bring this preparation to a boil in a preserving pan, skim and continue cooking on high heat for 5 to 10 minutes, stirring gently. Check the set. Put the jam into jars immediately and seal.

Notes: Use heated jars, fill, wipe rims, apply two-piece lids and BWB 10 minutes. Yield for me was 3 8-oz. jars and 1 12-oz. jar. (Or 4 8-oz jars and some to enjoy right away!)

Carol

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clipped on: 10.09.2007 at 03:57 pm    last updated on: 10.09.2007 at 03:58 pm