Tag Archives: jam

Herbed Fig Lemon Jam

The figs are ripe here at the ranch again. I hate it. But I love it. Why? Because I don’t like figs. I don’t like to eat them, I don’t like to pick them and I don’t like to waste them. So I force myself out to the fig trees, battling star thistles and rattlesnakes, and pick until I am covered in itchy fig sap and bleeding from thistle pokes, just for the sake of jam.

Garden fresh!

Garden fresh!

When jam and jelly get involved, I love it! Figs make awesome preserves, jam and pickles and they are free!!!! I usually make 3 or 4 different fig recipes a year. My friends love figs, so I know what everyone is getting for Christmas! I needed to expand my recipe collection this year and since I still had meyer lemons, this was the perfect recipe to try! I actually ate this jam and *gasp* kinda liked it even with the figs! The thyme adds something different, which I liked a great deal.

Herbed Fig Lemon Jam

3 pounds figs
1 meyer lemon
4 cups sugar
¼ lemon juice
2 cups water
Thyme springs

Boiling jam. It smells so good!

Boiling jam. It smells so good!

Cut figs into chunks. I like a good variety of big and little, I think it gives it a nice consistency. Carefully cut the lemon into quarters, removing seeds and proceed to cut the quarters crosswise. Mix the figs, lemon and sugar into a large saucepan. Add lemon juice and water. Bring to a boil without stirring. (It’s so hard!!! I know.)

Let cool to room temperature, place a lid on your pan and chill overnight to 12 hours. Bring mixture back to a boil until the lemon is translucent and the mixture has thickened. Add thyme sprigs to mixture and continue boiling until the mixture can pass the frozen plate test. When it does skim foam and discard thyme sprigs.

Fill sterilized jars until 1/4 inch headspace and process in a boiling water for 10 minutes.

A very nice snack!

A very nice snack!

Also try:

Balsamic Figs

Fig Jam 

Fig Preserves 

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Blueberry-Meyer Lemon Jam

Recently, our local blueberry farm opened their gates to the U-pick crowd. Well, being the foodie I am, I had to go. My friend and I loaded up and spent a scant hour picking a bucket of blueberries. I was then faced with the daunting task of making several pounds of blueberries into stuff before they went bad. I succeeded. I ate a whole bunch, then I pickled a whole bunch, then I made this wonderful jam, and the rest I froze for pancakes.

This is what a blueberry farm in Northern California looks like.

This is what a blueberry farm in Northern California looks like.

I think this is now my third favorite jam I make. Which is really saying something since I think I make close to 30 different kinds (I don’t have a problem). I used Meyer Lemons because we have several trees here on the ranch, so they are free in addition to being delicious.

The spoils of my picking! Glorious!

The spoils of my picking! Glorious!

Blueberry Meyer Lemon Jam*

  • 3 cups blueberries, mashed to make about 2 1/2 cups
  • 3 1/2 cups sugar
  • 1.5 tsps. Meyer Lemon zest, grated
  • 1 Tbsp. Meyer Lemon juice
  • A whisper of butter (to prevent foaming)
  • 1 package (3 oz) liquid pectin
Blueberries, lemon zest and juice ready to be made into jammy goodness.

Blueberries, lemon zest and juice ready to be made into jammy goodness.

Add blueberries, sugar, lemon zest, butter and juice in a jam pot. Bring to a roiling boil, stirring to prevent sticking. Add pectin and boil hard for one minute.  Remove from heat. Add to sterilized jars and process in a boiling water canner for 10 minutes.

This jam would be breathtaking on a scone, cheesecake or even on toast. It’s light, crisp with a hint of tart. It’s lovely and I ended up making two batches because it’s going to make great gifts.

IMG_3666

*based on Southern Living’s recipe

You also might wanna try:

Blueberry Jam with Mint

Blueberry Mojito Jam 

 

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Rhubarb-Strawberry Jam

When I was a little girl, my Parents would always tell me to leave our rhubarb plant alone, because it was really poisonous and it could kill me. Soon after, my Mom would serve some sort of rhubarb dessert. It confused me to no end, why my Parents would eat a poisonous dessert on purpose!

Finally, after several uncharacteristic refusals of dessert someone explained to me that once the rhubarb was cleaned of it’s green leaf and cooked, it ceased to be poisonous. Good to know.

Rhubarb is so pretty

Rhubarb is so pretty

As an adult I’ve fallen in love with jam and jelly making. There is something wonderful about being able to preserve the bounty of your garden all year long. One of my absolute, hands-down, most popular jams is strawberry-rhubarb. Both rhubarb and strawberries thrive in my little corner of California, so during certain times of the year, I am almost guaranteed to have all the ingredients right outside my door!

Rhubarb-Strawberry Jam

2 cups pureed strawberries

2 cups chopped rhubarb

1 package powdered pectin

¼ cups store bought lemon juice

5 ½ cups sugar

This makes me think of spring!

This makes me think of spring!

Combine the first four ingredients in a large saucepan and bring to boil over high heat. Add the sugar, stirring constantly until dissolved. Return to a boil and boil hard for 1 minute. Remove from heat, skim foam and ladle hot jam into sterilized hot jars, leaving an ¼ inch headspace. Adjust caps and process 10 minutes in a boiling water canner.

This makes excellent gifts and is breathtaking during the middle of winter! Your friends will love you!

This makes excellent gifts and is breathtaking during the middle of winter! Your friends will love you!

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Apricot Jalapeno Jam

My friend Aaron and I, this year! (We've been friends for like over a decade now!)

My friend Aaron and I, this year! (We’ve been friends for, like, over a decade now!)

Everyone needs a friend like Aaron. Aaron is my friend from college that everyone liked and everyone knew. For some reason, he stayed friends with me and pretty much fulfills my happy place when it comes to food. He works in production agriculture so he hooks this girl up with wonderful things like walnuts, oils, and apricots! I try and keep him elbow deep in jam and jelly – everyone seems happy so far.

Aaron apricots! I spent a good two weeks processing these, it was dreamy!

Aaron apricots! I spent a good two weeks processing these, it was dreamy!

Aaron got me something like 40 pounds of apricots this year. I love apricots, they are sweet little golden nuggets of warm delicious goodness. They made a fabulous jam. And jam I did! I made plain apricot, ginger, vanilla, but the best was apricot jalapeno! Something about sweet and spicy brings me joy. 

Apricot-Jalapeno Jam 

  • 3  cups finely chopped apricots (about 25 medium)
  • ½ cup minced jalapeno
  • 1/3 cup lemon juice
  • 1 3-oz pouch liquid pectin
  • 1/2 tsp butter (optional, it keeps the foam down)
  • 5-3/4 cups sugar

 

Instead of chopping the jalapenos and apricots, I just toss them in my trusty cuisinart.

Instead of chopping the jalapenos and apricots, I just toss them in my trusty cuisinart.

Mix apricots, jalapeno, lemon juice and sugar in large saucepan. Add butter. Bring to a rolling boil, one that cannot be stirred down. Add pectin and boil hard for one minute. Remove from heat and skim any foam. Place in jars, adjust lids and bands. Process in a boiling water canner for 10 minutes.

The best jam I made all summer, hands down. It tastes like summer!

The best jam I made all summer, hands down. It tastes like summer! This makes about 7 half pints.

Serve this jam on cream cheese with wheat thins, or as a marinade on chicken or pork. It’s so good!

Adapted from here.

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Honey Fig Jam

As you know, we have fig trees. However picking those figs is a whole other story. Between the deer, birds, my pig, and our neighbor Pete, it’s tough to get a good crop. However this year I persevered and picked enough to make jam. But not any jam, this jam is pure Table Mountain Ranch. It uses both ranch fruit and ranch honey, a marriage made in heaven!

This is what a mission fig tree looks like.

This is what a mission fig tree looks like.

Honey Fig Jam

  • 4 cups roughly chopped fresh figs
  • 1/4 cup lemon juice
  • 1/2 cup water
  • 1 package pectin
  • 4 cups sugar
  • 4 Tablespoons honey
Washed, stemmed, and chopped figs.

Washed, stemmed, and chopped figs.

Wash and de-stem your figs. Chop finely. Add the figs, lemon juice, and water in a large saucepan. Add pectin and stir until combined. Bring the mixture to a rolling boil, stirring often.

Cooked figs.

Cooked figs.

When the mixture has reached a full roiling boil, add the sugar and honey.

Sweet.

Sweet.

Boil hard for one minute, stirring constantly. Skim foam, and ladle into processed jars leave 1/4 inch headspace. Process for in a boiling water canner for 10 minutes.

This is delicious, I swear!

This is delicious, I swear!

 

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Kumquat Marmalade

Marmalade is good.

Marmalade is good.

If you’ve been following me for any amount of time you will know that one of my many obsessions hobbies includes gardening. My gardening extends to tree growing as well, in fact, my yard’s fence is made out of dwarf citrus trees. All kinds! From naval orange to kumquats to citrons, I have a nice variety.

I was forced to pick all of my citrus this week because of the rare cold snap we’ve had here in Northern California. I’ve actually had to wear two pairs of yoga pants to do my chores in the morning. Anyway, I have a glut of citrus and I was scrabbling to find recipes to use all my citrus up. I made citrus curd. I made salted lemons – it was time for marmalade.

2 cups of chopped kumquat.

2 cups of chopped kumquat.

Since I am not a huge fan of eating plain ole kumquats, I thought the perfect application would be marmalade. Off the the Ball Blue Canning Book I went and found:

Kumquat Marmalade

2 cups thinly sliced kumquats

1 1/2 cups chopped orange pulp

1 1/2 cups sliced orange peel

1/3 cup lemon juice

1 1/2 quarts water

sugar

Use a sharp knife, it will make cutting these little suckers easier.

Use a sharp knife, it will make cutting these little suckers easier.

Combine everything except the sugar in a large saucepan. Simmer for 5 minutes. Cover and let stand overnight in the refrigerator. The next morning, place your mixture back in a saucepan and cook rapidly until your peels are soft. Measure your mixture and add equal amount of sugar, stirring to dissolve. Bring to a boil, stirring often to the gelling point.

I used almost 8 cups of sugar for this recipe - be aware.

I used almost 8 cups of sugar for this recipe – be aware.

Remove from heat, skim foam and place in sterilized jars. Process in a water-bath canner for 10 minutes.

Cooking jam is so pretty.

Cooking jam is so pretty.

These looked amazing too:

Sunday Morning Kumquat Jam 

Small Batch Kumquat Marmalade 

Kumquat Marmalade 

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Pomegranate Jalapeno Jam

Pomegranate jalapeno jam. The best thing ever.

Pomegranate jalapeno jam. AKA the best thing ever.

I had a Facebook friend mention she made pomegranate jalapeno jam for Christmas gift. Since we have a few pomegranate trees and I grew a crapton of jalapenos, I felt the immediate need to make it. I scampered out to the garden and picked my special hot jalapenos and a bucket of pomegranates.

This is what a pomegranate tree looks like.

This is what a pomegranate tree looks like.

Juicing pomegranates is its own special kind of fun, the little pips will spit red juice at you and stain everything, the pith holds tight to the pips, it’s a lot of work. I have found if you put your pomegranate under water it makes it much easier to remove the pips.

Trust me, this prevents a lot of mess.

Trust me, this prevents a lot of mess.

My Mom has one of those industrial steam juicers, that makes it a whisper easier to juice them as well. If you don’t have access to pomegranates just go buy a bottle of Pom Wonderful juice and cheat, actually I highly recommend doing that, it will save you a lot of time.

Steam juicer. I love this thing.

Steam juicer. I love this thing.

3.5 cups pomegranate juice

1 cup jalapeno pulp (about 6 large)

6 Tbsp Classic Pectin (Or 1 box)

1/2 tsp butter

5 cups sugar

1/4 cup lemon juice

Puree your jalapenos with 1/2 cup pomegranate juice in your cuisinart, you  may use less or more jalapenos, just make sure you end up with 4.5 cups of liquid.

The pom/jalapeno mixture. This will singe your nose hair's, beware.

The pom/jalapeno mixture. This will singe your nose hair’s, beware.

Put the juice mixture in a large saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter to reduce foaming. Bring mixture to a full boil, stirring constantly.

Pips! Before juicing.

Pips! Before juicing.

Add the sugar and lemon juice, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Leave 1/4 inch headspace in your jars.  Process in a boiling water canner for 10 minutes.

Serve over pork chops, or cream cheese, or off the spoon.
Pomegranates are pretty.

Pomegranates are pretty.

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Vanilla Cantaloupe Jam

My parameters for canning this year have been 1) I have to grow it 2) someone I knew grew it 3) I picked it. I’ve been highly successful with these parameters (plus it helps I live in California, the best place to grow awesome stuff all the time). The only snafu I have encountered is beating my piglet, Silly, to the garden spoils. She is sneaky. Oh so very sneaky.

I accidently on purpose planted a jungle of vines. There's gourd, cucumbers, watermelons, and cantaloupe all in there.

I accidently on purpose planted a jungle of vines. There’s gourd, squash, cucumbers, watermelons, and cantaloupe all in there.

I’ll put her in her outside pen to root and play in her pool. She waits until she thinks I think she is all settled in, then she will bust out and hit the melon patch like it is her job. I’ve lost several cantaloupe, a few spaghetti squashes and more watermelon than I will admit.

I saved them!!!! Success!!!!

I saved them!!!! Success!!!!

Anyway, I was lucky enough to save a few cantaloupe before she could get them. They were slightly green, so I thought the perfect use would be jam. I found a recipe from the Better Homes and Gardens Canning 2013 magazine. And jam I made…

Vanilla Cantaloupe Jam

  • 2 1/2 cups chopped and peeled cantaloupe
  • 1 1/2 cups sugar
  • 1 vanilla bean, the guts scraped out
  • the zest of a lemon
  • 1 teaspoon lemon juice
  • 1 pouch liquid fruit pectin
Melon peel, I might have let Silly have one.

Melon peel, I might have let Silly have one.

Place the melon, sugar, and vanilla guts in saucepan. Bring to a boil and cook until the mixture reaches 220 degrees.  Add the lemon zest, juice and pectin. Let vigorously boil for 1 minute, stirring constantly.

This smelled so good. I love vanilla and cantaloupe, it's a great blend.

This smelled so good. I love vanilla and cantaloupe, it’s a great blend.

Place jam in jars and process in a hot-water bath for 10 minutes.

It was a small batch and I'm kinda not sure I'm going to share this one.

It was a small batch and I’m kinda not sure I’m going to share this one as gifts, I think it is private reserve.

Also try these recipes!

Cantaloupe jam (Ohio style)

Cantaloupe jam and jalapenos

Cantaloupe jam (Texas style)

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Balsamic Tomato Basil Jam

As you recall I made a tomato jam earlier in the summer. It was glorious, I mean, honestly, on a sandwich, it almost made me cry. I also made a port-balsamic jelly which was pretty good. Naturally this got me to thinking about more balsamic recipes and more tomato recipes.

Then my Mom found and made this recipe. It tasted amazing. But I thought it could be more vinegar-y and more basil-y. So I played around and came up with this version. It’s a whisper more savory than the other recipe I posted before. I like this one better, simply because of the vinegar taste. I love vinegar.

The summer of glorious tomatoes. My inner canner is so stoked.

The summer of glorious tomatoes. My inner canner is so stoked.

Balsamic Tomato Basil Jam

  • 3 cups peeled and chopped tomatoes (I leave the skins and seeds in, I worked hard to grow my tomatoes and I like the texture)
  • 1/2 cups good balsamic vinegar (I recommend Lucero brand)
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 3 teaspoons finely minced garlic (I used fresh, but the stuff in the jar works great too)
  • 1/4 cup finely minced onion (we’ve made it with and without, both are good)
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon salt
  • 6 tablespoons Ball classic pectin
  • 3 cups sugar
  • 3 tablespoons finely chopped fresh basil
One of my favorite smells. Fresh basil.

One of my favorite smells. Fresh basil.

Put the first 9 ingredients in a large heavy bottomed saucepan, and stir well.

Place over high heat and bring to a rolling boil. Mix in the sugar. When the full rolling boil takes place again, start timing and cook jam for 6 minutes.

Yum.

Yum.

Remove from heat, stir in basil and fill jars. Process jars in boiling water bath for 15 minutes.

This is fabulous on sandwiches, over cream cheese, on toast, straight from the jar. I’m probably going to make a few more batches to give as gifts, it’s that good.

Probably my second favorite jam of this season (the first is jalapeno).

Probably my second favorite jam of this season (the first is jalapeno).

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