Garden · New Favorite · Vegan · Vegetarian

Cherry Tomato Jam

Sungold cherry tomatoes have become our family’s favorite tomatoes, eating them off the wine as a treat.  They are so sweet and incredibly delicious. Just perfect for Cherry Tomato Jam. 

Each year I seem to have an abundance of tomatoes, making salads with them, roasting them with peppers and garlic and much more.  Tomato Jam recipes were popping up this year and I decided to try it.  It’s so easy and delicious.  I haven’t tried to can it because it disappears from the frig long before the expiration date.  Serve it on a crusty bread or on top of a soft cheese.  I also made a Grilled Cheese with a schmeer of tomato jam.  YUMMO!

CHERRY TOMATO JAM

1 tablespoon olive oil
1 large shallot, chopped (about 1/3 cup)
3 cloves garlic
1 teaspoon chili powder
1 teaspoon smoked paprika
32 ounces (2 lbs.) cherry tomatoes (about 2 1/2 pints)
1/4 cup water
2 tablespoons red wine vinegar
2 tablespoons pure maple syrup
1 large spring thyme
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

  • Heat the olive oil in a large stainless steel or non-reactive pot over medium heat.  Add the shallot and garlic and sauté for 3-5 minutes until softened.
  • Add the chili powder and smoked paprika and sauté 30 seconds more.
  • Add the remaining ingredients and bring to a boil.  Reduce heat to medium low and simmer, stirring often, until the tomatoes burst and thicken, for about 10-15 minutes.  If at any time the pan becomes dry and the tomatoes begin to burn, add a tablespoon or two more of water and reduce the heat a bit more.
  • Remove from heat and season with additional salt and pepper, to taste.  Cool completely and store in an airtight container in the refrigerator for 10-14 days.

 

 

Garden · My Roots · Vegan · Vegetarian

Wild Plum Jam

Wild Plums are a new discovery for me. A few weeks ago,  I was on a walk with my granddaughter when we saw these pretty purple, red and yellow fruit growing in the open space.  I brought a few back to house and identified them.  Wild Plums!  My daughter and her family walked to open space to pick several pounds of fruit. We were cautiously optimistic and decided to make a trial batch from the few ripe plums.  We left the skins on for the trial. It was delicious but and we did not like the texture of the cooked skins.

A week later, the rest of the plums were ripe and we decided to make and can the jam, using a food strainer to remove the skins.  My Mom’s trusty food strainer did the trick!

Vintage Sieve and Pistle

The jam is pretty and tart.  I can’t wait to try it on  breakfast toast, pancakes, or perhaps with a mild cheese.

Finding these little gems caused interest in the history of the wild plum and how Native Americans and our ancestors may have used them.  Wild Plums appear to grow in many states. The Minnesota Conservation Volunteer published an interesting history.

WILD PLUM JAM

5 pounds Wild Plums
5 cups sugar (the original recipe called for 10 cups of sugar)
4.5 tablespoons lemon juice

  • Pit the plums and place them into a thick bottomed pot.
  • Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.
  • Add in sugar and stir.  Simmer, stirring often for about 10 minutes.1/2 to compensate for the naturally sweeter fruit.
  • When the jam thickens, pour the hot jam into a food sieve.  Press to remove the juice and pulp.  Discard the remaining skins.  Put back on heat to assure the jam returns to temperature.
  • Pour the hot jam into prepared canning jars.  At this point, the jam can either be stored in the refrigerator or processed for 10 minutes in a water bath canner.
  • After a 10 minute process, turn off the heat, wait 5 more minutes and then remove the jars from the canner.
  • Allow the jars to cool, and after 24 hours place any unsealed jars in the refrigerator and use within a few weeks.

Recipe adapted from Earthfoodandfire.com

New Favorite

Blackberry Brie Bites

Brie and Blackberries is like a slice of heaven. For my last meal, I would definitely choose Brie and a bowl of berries so this recipe sounded perfect to me! It’s relatively simple to make.  Delicious addition to my recipe box!

You’ll notice a glimpse of Fancy Schmancy Asparagus to the right as well.  I used 1/2 of the crescent rolls to make the Blackberry Brie Bites and the other half for the Asparagus.  Win, win!

BLACKBERRY BRIE BITES

1 tube refrigerated crescent rolls (8 oz.)
1 round Brie Cheese (8 oz.)
1/4 cup blackberry jelly or jam
24 fresh blackberries
24 large toothpicks (optional)

  • Preheat oven to 350 degrees.
  • Separate the crescent rolls into 4 rectangles. Press the seams together and cut into 6 even squares. Press into 24 mini muffin tins.
  • Cut the rind off the Brie.  Cut into 24 small squares. Place one square into each crescent lined tins. Spoon a small amount of blackberry jelly/jam on top of each cheese square. Fold the tips of the crescent rolls over, if desired.
  • Bake for 12-15 minutes.  Remove from the oven and top with a fresh blackberry on a toothpick.  Serve immediately.

Makes 24 crescent cups.

Recipe from Inside BruCrew Life

Family · Family Favorites

Banana Bread with Banana Jam…double the flavor!

Banana Bread is an old time favorite that my Mother and the women before her made for their families. I like it plain, with a little butter, but always shared with family and friends.

This time I decided to try it with the Banana Jam we drooled over in Nicaragua and I wasn’t disappointed.  This combination is great for breakfast, coffee, or dessert. Just say BANANA!

BANANA BREAD

2 cups sifted all purpose flour (or gluten-free flour)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed bananas
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon flour

  • Preheat oven to 350 degrees.
  • Sift together 2 cups flour, baking soda, cinnamon, salt and nutmeg.
  • Cream together shortening and sugar.
  • Blend in eggs and vanilla; mix well.
  • Add dry ingredients alternately with bananas, mixing just until blended.
  • Combine pecans and 1 tsp. flour; stir into batter. Pour into greased 9″ tube pan.
  • Bake for 45-50 minutes or until bread tests done. Cool in pan on rack 10 minutes. Remove from pan; cool on rack.

Yield: 1 loaf

Family Favorites · Gluten Free · New Favorite

Easy Peasy Appetizer…Mozzarella and Raspberry Chipotle Jam

Now that I’m MUCH older, I’m feeling a little lazy around the postings so taking it easy for a week or two and celebrating the rest of my birthday month.

Even though I’m feeling lazy, sometimes you want a wonderful appetizer but don’t feel like putting a lot of time into it.  Are you with me?

Many years ago a popular appetizer was a brick of cream cheese with jalapeno jelly and it is still a favorite but I like to shake it up a little.  I purchased a fantastic jar of Shirley Ann’s Raspberry Chipotle Jalapeno Jam a while back and paired it with slices of Buffalo Mozzarella with crackers and sliced baguette. Yummo! It would be equally wonderful with a fine Brie.

Here’s to a lazy August day!

Family Favorites · New Traditions

Brie and Honey; Brie and Jam, Brie any way!

Brie is truly my favorite cheese or all time.  I love it plain, baked in pastry with jam or simply topped with honey or jam. It is a simple, elegant, crowd-pleaser every time.

Happy New Year! Wishing all a wonderful year creating new traditions for your friends and family.