This conserve is bursting with juicy, ripe plums, sweet golden raisins, and crunchy walnuts. Try it over ice cream, stirred into yogurt, or as a sweet accompaniment to grilled meats.
This recipe makes about seven half-pints. If you can them in a hot water bath they'll last for about a year on the shelf. Otherwise stash them in the fridge for up to three months.
serves Makes about 7 half-pints, active time One hour 15 minutes, total time One hour 30 minutes
If you are going to preserve the conserve, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
Pit and slice the plums. Transfer them to a food processor and pulse a few times until they are coarsely chopped.
Transfer the chopped plums to a large, heavy-bottomed pot. Add the sugar, orange zest and juice, lemon zest and juice, raisins, and cinnamon stick. Clip a candy thermometer to the side of the pot. Bring to a boil over medium-high heat and cook, stirring frequently, until the mixture thickens and reaches the gel stage (220°F), about 45 minutes. Stir in walnuts.
Ladle the hot conserve into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
The best thing about this tart is its versatility. You can use almost any nuts for the crust and topping. I've made it with almonds, walnuts, and hazelnuts, and they were all delicious. You can also use any flavor of jam and almost any fruit. Try raspberry jam and chopped plums, peach jam and blueberries, blackberry jam and fresh figs—you get the idea.
Adapted from Gourmet.
Special equipment: food processor, 9-inch tart pan
serves serves 8, active time 15 minutes, total time 45 minutes
Preheat the oven to 400°F.
Reserve 1/4 cup of nuts in medium bowl. Transfer remaining 1 3/4 cups nuts to food processor. Add sugar and pulse until coarsely ground.
Add butter, flour, cinnamon, and salt and pulse until mixture resembles coarse meal. Scoop out one cup of flour mixture and add it to reserved nuts. Add egg to remaining flour mixture and pulse until mixture just begins to come together.
Transfer mixture to 9-inch round tart pan with removable bottom. Press mixture evenly over bottom and up sides. Bake until beginning to turn golden-brown, 15 minutes.
Meanwhile, stir jam and berries together in medium bowl. Rub reserved nut mixture between fingers to form clumps.
Revove tart from oven and spread jam mixture evenly over bottom. Top with nut mixture and bake until the topping is light golden-brown, 15 minutes. Cool tart in pan completely on a wire rack.
Few things in life are better than biting into a fuzzy, sun-warmed peach, the nectar dribbling down your chin. This simple jam is full of ripe, fresh peach flavor with hints of bourbon, cinnamon, and vanilla. I like to serve it with warm buttermilk biscuits, or use it as a filling for a quick summer tart.
serves Makes 6 half-pints, active time 30 minutes, total time About 1 hour
If you are going to preserve the jam, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a shallow X into the bottom of each peach and drop them into the boiling water. Blanch for 20 to 30 seconds, then immediately plunge the peaches into the ice water. Peel and chop the peaches. Transfer them to a blender and pulse just until they are coarsely pureed. You should have about 4 cups of puree.
Transfer the peaches to a large, heavy-bottomed pot. Add the sugar, lemon juice, bourbon, cinnamon stick, vanilla bean, and butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Add the pectin and return the mixture to a full rolling boil. Boil hard for one minute. Remove to pot from the heat and skim any foam from the surface with a metal spoon. Discard the cinnamon stick and the vanilla bean.
Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.
This recipe combines rhubarb with chopped orange peels, fresh orange juice, and the seeds of a vanilla bean. The results taste a bit like rhubarb pie shot through with orange marmalade. The sweet-tart flavor of this jam would complement any dark baked goods like gingerbread or spice cake. I think it would also go well with crusty sourdough with nothing more than a bit of salted butter.
Adapted from the Ball Complete Book of Home Preserving.
serves makes six (8-ounce) jars
If you are going to preserve the jam, prepare the jars and lids: place 6 half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off the heat and allow the jars to rest in the hot water. Meanwhile, put the bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from the heat and allow the bands and lids to rest in the hot water until ready to use.
Measure the sugar into a large bowl and set aside. Wash one of the oranges and remove the rind in quarters. Thinly slice the rinds lengthwise, cutting away any excess pith. Chop the strips of rind crosswise into small pieces. Squeeze juice from both oranges. You should have about 1 cup. If you don't, make up the difference with water.
Combine the orange rinds, orange juice, and rhubarb in a large, heavy-bottomed pot. Split the vanilla bean lengthwise and scrape the seeds into the pot. Add the vanilla bean to the pot. Sprinkle the pectin evenly over the fruit and bring to a full boil over medium-high heat, stirring frequently.
Add the sugar to the pot all at once, stirring until dissolved. Add the butter and continue to cook, stirring constantly, until the mixture comes to a full rolling boil. Boil hard for one minute. Remove the pot from the stove and skim any foam from the surface of the jam.
Ladle the hot jam into the hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with the lids, and screw the bands on until just barely tight. Place the jars on a rack in pot and cover completely with water. Cover the pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover the pot, and allow the jars to rest for five minutes. Remove the jars and allow them to rest undisturbed on the countertop for six hours or overnight.
This jam pairs peak-of-the-season blueberries with fresh orange juice and a double dose of ginger (fresh and ground). Because it's less sugary, it's great for pairing with sweeter breakfast treats like fruity muffins, banana bread, and zucchini bread. Save a jar for the dead of winter, when you need a reminder of the warm months ahead.
serves Makes eight (8-ounce) jars
If you are going to preserve jam, prepare jars and lids: place 8 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
Working in batches if necessary, pulse blueberries in blender until coarsely crushed. You should have about 6 cups.
Measure 4 1/4 cups of sugar in one bowl. In another bowl, combine remaining 1/4 cup sugar and pectin.
Zest and juice orange. You should have 1/2 cup juice. If you don't, make up the difference with water.
Combine blueberries, orange zest and juice, granted ginger, and ground ginger in large, heavy saucepan or stockpot. Stir in sugar-pectin mixture. Bring to a boil over high heat, stirring constantly.
Add remaining sugar all at once. Stir in butter and return to a full rolling boil. Boil for one minute. Remove jam from heat and skim off any foam from surface.
Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
This jam is insanely delicious; equal parts sweet and sophisticated. The balsamic vinegar adds depth of flavor and brings out the juicy, sunny taste of the strawberries. And the thyme, oh the thyme! It provides an addictive, lemony, herby essence. Try it over toast with ricotta, or sandwiched between two shortbread cookies.
serves Makes eight (8-ounce) jars
If you are going to preserve jam, prepare jars and lids: place 8 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
Measure 7 cups of granulated sugar into large bowl. Set aside.
Combine crushed strawberries, balsamic vinegar, and thyme in a large, heavy saucepan or stockpot. Whisk in pectin until dissolved. Bring mixture to a full rolling boil over high heat, stirring constantly.
Add the sugar all at once. Stir until dissolved. Stir in butter. Stirring constantly, return mixture to a full rolling boil. Boil hard for one minute. Remove pot from heat and skim off any foam from surface of jam.
Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
This simple jam bursts with the flavors of tart rhubarb and sweet, sun-ripened raspberries. You might think Jell-O is an odd ingredient, but it helps to softly set the jam so that it's thick and spreadable without being runny or goopy.
Adapted from the New Better Homes and Gardens Cookbook.
serves Makes five 8-ounce jarsactive time 45 minutes,
Combine rhubarb and sugar in large, heavy saucepan or stockpot. Let stand until sugar is moistened, about 10 to 15 minutes. Bring to boil over medium heat, stirring frequently. Cook until rhubarb is tender and mixture is soupy, about 8 minutes.
Stir in lemon zest, lemon juice, and raspberries. Return mixture to full boil. Cook until mixture has thickened, stirring frequently and mashing raspberries with wooden spoon, about 6 minutes.
Remove saucepan from heat and stir in raspberry Jell-O. Ladle jam into 8-ounce mason jars (or freezer-safe jars if freezing), leaving 1/2-inch headspace. Allow jars to cool to room temperature. Store jam for two or three months in refrigerator or up to one year in freezer.
This recipe yields 30 turtles, which sounds like a lot, but trust me, they go fast. The combination of flavors is incredible. First you get the crispy pecans, then the chewy caramel, then the rich dark chocolate, and finally the salty, meaty bacon. They will last for up to two weeks, stored between sheets of wax paper in an airtight container.
serves 30 turtles, active time About 1 1/2 hours, total time About 2 1/2 hours
Preheat oven to 325ºF. Spread pecans in even layer on baking sheet. Bake until the pecans are fragrant and toasted, stirring occasionally, about 6 or 7 minutes. Remove pecans from oven and let cool.
Fry bacon in large skillet until very crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and let cool. When bacon is cool enough to handle, cut each strip into six pieces with kitchen shears. Set bacon pieces aside.
Line 2 baking sheets with parchment paper. Arrange pecans in star-shaped clusters of five. You should have enough whole pecan halves to make 30 clusters. (If you don't, you can arrange broken pieces into little piles. They won't look like turtles, but they will still be delicious.) Set baking sheets aside.
In small saucepan, combine heavy cream, butter, and vanilla extract. Bring to a boil over medium heat, then immediately remove from heat.
In medium saucepan, combine sugar, corn syrup, and 1/4 cup of water. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to a simmer and cook sugar mixture, without stirring but swirling pan occasionally, until it is beginning to turn golden-amber in color, about 6 to 8 minutes.
Reduce heat to medium-low. Very carefully, pour hot cream mixture into sugar mixture. It will bubble ferociously. Stir until combined. Clip candy thermometer to side of pan and cook, stirring occasionally, until mixture reaches 248ºF (firm ball stage), 10 to 15 minutes. Remove pan from heat and allow caramel to cool slightly, about 5 minutes.
Using soup spoon, drop mounds of caramel into center of each pecan cluster. Top each with one piece of bacon, pressing gently to adhere. (If caramel becomes too stiff to work with, reheat gently over low heat.) Set turtles aside to cool, 45 minutes to 1 hour.
Heat two-thirds of chocolate chips in heat-proof bowl set over pan of simmering water until melted and candy thermometer registers 110ºF - 115ºF. Remove bowl from pan and allow chocolate to cool until thermometer registers 95ºF - 100ºF. Stir in remaining third of chocolate chips until melted.
Using soup spoon, top each turtle with spoonful of melted chocolate, smoothing to cover bacon completely. Set turtles aside until chocolate hardens. Turtles will keep for up to two weeks, stored between sheets of wax paper in an airtight container at room temperature.
I love the way the delicate honey notes in this Fluff pair with salty-sweet peanut butter. It is even creamier and gooier than store-bought versions, which (trust me) is a very good thing. It makes for a five-napkin sandwich.
serves Makes about 3 cups, active time 10 minutes, total time 10 minutes
Combine egg whites, corn syrup, honey, and salt in large bowl. Using electric mixer, beat on medium high speed until thick, pale, and doubled in volume, about 5 minutes. Slowly beat in confectioners' sugar. Beat in vanilla. Store fluff in airtight container in refrigerator for up to three weeks.
These sweet, very hot candied jalapeños work equally well as a cocktail garnish, sandwich condiment, cupcake topper, or guacamole ingredient. The cayenne adds even more spice. Feel free to omit it if you prefer.
serves Makes three (8-ounce) jars, active time 30 minutes, total time 30 minutes
If you are going to preserve conserve, prepare jars and lids: place 3 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
Slice jalapeño peppers into 1/4-inch thick rounds.
Combine vinegar, sugar, cayenne, and lime juice in medium saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer until sugar is dissolved and mixture is syrupy, about 5 minutes. Add jalapeños, bring mixture back to a simmer, and cook until peppers are slightly wilted and darkened, about 4 minutes.
Using a slotted spoon, transfer jalapeños to prepared jars. Return syrup to a boil and cook for 5 minutes. Remove saucepan from heat. Stir in lime zest. Ladel hot syrup over jalapeños in jars. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
To preserve the jalapeños, place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
If you are not going to preserve jalapeños, simply store jars in the refrigerator for up to 3 months.
The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads, as a pizza topping, or as part of an antipasti platter. This recipe yields three 8-ounce jars of marinated artichoke hearts. They will keep for at least a month in the fridge.
- Adapted from Salad as a Meal by Patricia Wells-
serves Makes approximately three (8-ounce) jarsactive time 20 minutes,
In large saucepan, combine cider vinegar, salt, four bay leaves, 3 strips lemon zest, and 1 cup of water. Bring to simmer over medium heat. Add artichoke hearts and simmer just until tender, about 3 to 5 minutes. Drain artichokes, discard bay leaves and lemon zest.
While artichokes are still warm, divide them between 3 clean, dry 8-ounce jars. Add 1 bay leaf, one strip of lemon zest, and 1/4 teaspoon hot pepper flakes to each jar. Cover artichokes completely with olive oil. Set aside, uncovered, until artichokes are cool. Seal jars and store artichokes in refrigerator for up to 2 months.
This snack has all the traditional elements of Cracker Jacks—peanuts, popcorn, and caramel—but the flavors are kicked up a notch. Each little peanut nugget is an addictive combination of spicy, sweet, and salty flavors. It will keep for up to three weeks, stored in an airtight container.
serves Makes 12 cups, active time 30 minutes, total time 1 hour, 30 minutes
To make the peanuts, preheat oven to 350ºF. Line baking sheet with parchment paper.
Combine peanuts, corn syrup, sugar, salt, chili powder, and cayenne in medium bowl. Toss until peanuts are well-coated. Transfer peanuts to baking sheet and bake, stirring occasionally, until nuts around edges of pan are beginning to darken, 15 minutes.
Allow nuts to cool completely on baking sheet. They will stick together, almost like brittle. Break nuts into bite-sized pieces. Spicy peanuts can be made up to one week in advance.
To make the caramel corn, preheat the oven to 200ºF. Line baking sheet with parchment paper. Combine popcorn and peanuts in large bowl.
In medium saucepan, combine butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat. Reduce heat to medium-low, clip candy thermometer to side of pan, and continue to cook, stirring occasionally, until mixture reaches 238ºF. Immediately remove pan from heat and stir in baking soda and vanilla.
Pour hot caramel over popcorn and peanuts. Toss until evenly coated. Transfer popcorn mixture to baking sheet and bake 40 minutes, stirring once halfway through. Caramel corn will keep for 2 to 3 weeks, stored in an airtight container at room temperature.
These fruit jellies are made with Manischewitz's sweet concord grape wine. I added seedless strawberry jam because I didn't want my candies to be too grapey, but feel free to add grape jelly for that over-the-top Manischewitz wine flavor. Kosher gelatin can be found in some supermarkets or online at The Kitchen Clique.
serves Makes about 30 candies, total time 30 minutes, plus 4 hours chilling time
Line 8-inch square pan with parchment paper and spay with nonstick spray. Set aside.
Pour 1/3 cup of wine into small bowl and sprinkle with gelatin. Let stand until softened, about 5 minutes.
Combine remaining 1/3 cup of wine and 3/4 cup sugar in medium saucepan over medium heat. Stir until sugar dissolves and mixture boils. Add jelly or jam and stir until it melts and mixture is smooth. Add softened gelatin and stir until smooth. Bring mixture back to boil and boil for 2 minutes.
Pour mixture into prepared pan. Let cool to room temperature. Transfer to refrigerator and chill until set, about 4 hours.
Pour sugar into a small, shallow bowl. Using sharp knife, cut candy into small squares. Roll each square in sugar making sure to coat all sides.
Store pâte de fruits in layers separated by wax or parchment paper in airtight container for up to three weeks. You may need to dust with sugar again before serving.
This is adapted from Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. My version lightens up a bit on the caramel, and adds chewy coconut and crunchy almonds.
Preheat oven to 325ºF. Line baking sheet with nonstick foil or parchment paper. Arrange matzos in an even layer on baking sheet, breaking as necessary to fit.
Combine butter or margarine and brown sugar in medium saucepan over medium heat. Bring to a boil and cook for 3 minutes, stirring constantly. Remove from heat and pour over matzo, covering completely (you may need to spread it out a bit with a spoon). Sprinkle evenly with coconut.
Transfer baking sheet to oven and bake until caramel is bubbling vigorously and browned slightly at the edges, 5 to 7 minutes.
Remove from oven and sprinkle with chocolate chips. Let stand until chocolate is melted, 5 minutes. Spread chocolate evenly over matzo. Sprinkle with almonds.
Transfer to refrigerator and chill until set, about two hours. Break candy into bite-sized pieces. Store in airtight container at room temperature or in refrigerator up to two weeks.
This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy walnuts, and spiced with cinnamon, nutmeg, and cloves.
At first I was a bit skeptical about whether it would truly taste like carrot cake, but trust me--spread over any kind of bread with cream cheese (bagel, toast, English muffin, etc.), it's exactly like the real thing.
serves Makes seven (8-ounce) jars, active time 2 hours , total time 2 hours, plus cooling time
If you are going to preserve conserve, prepare jars and lids: place 7 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
Combine carrots, apples, pineapple, lemon juice, cinnamon, nutmeg, and cloves in large, heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to simmer, cover, and cook 20 minutes, stirring occasionally. Meanwhile, pulse raisins in food processor until finely chopped. Set aside.
After 20 minutes, remove pot from heat and stir in pectin until dissolved. Stir in raisins, breaking up clumps with back of spoon. Return pot to heat and bring to boil. Add sugar all at once and return to boil, stirring constantly. Add butter and boil hard for one minute. Remove pot from heat, skim off any foam, and stir in walnuts.
Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.