Tips On Making The Perfect Jam!

07 Friday Aug 2009

Posted by Bob and Robin in Food, Food Prep, Interesting Information, Recipes, Things To Do

Here is some information gleaned from a BBC cooking program. Enjoy!

Jam, Jellies and Chutneys

Whether it is jams, jellies or chutney, preserved fruit brightens up all manner of breakfasts, lunches and dinners. Here we have all you need to know about preserving fruit, from must-knows to recipes and equipment.
Salting was one of the earliest methods of preserving foods, and from there preserving with sugar and acids developed. All inhibit growth of the micro-organisms which cause food to rot.
Jams and jellies set because of the action of pectin, a substance in fruit that, when cooked with sugar and acid (from the fruit), thickens and gels the preserve. In chutneys the main preserving agent is vinegar. Chutneys are usually made with vegetables, although orchard fruits are also used. Always take care when preparing jams and chutneys to do as the recipe states and sterilize and prepare equipment as directed to minimize the risk of food poisoning.

Types of jams

A traditional jam is fruit cooked, usually to a pulp, with sugar to set. Sometimes the fruit is cooked to a pulp and then sieved before the sugar is added, to get rid of excessive pips. A jelly is fruit cooked, usually with water, to a pulp. It is then dripped through a bag and the resulting juice (not pulp) is simmered with sugar until setting point is reached. A conserve could loosely be described as a very rich type of jam, sometimes with the addition of alcohol. Usually the whole fruit – raspberries, strawberries, blackcurrants, etc. – are preserved in heavy syrup rather than being cooked to a pulp.

Successful Jam Making

· Always use fruit that is in peak condition, preferably slightly under ripe – the pectin content will be at its best. Over-ripe or damaged fruit is not ideal – the pectin has begun to change to pectose and the jam will not set well. The result is likely to deteriorate rapidly.
· Jam jars need to be very clean. To sterilize jars, wash in soapy water, rinse well and then place in a cool oven – 130C/250F/Gas ½ – for 15-20 minutes.
· Use the correct amount of sugar as indicated. The sugar reacts with the pectin to set the jam.
· The amount of sugar you need depends on the amount of pectin in a fruit, but generally, the fruit to sugar ratio for traditional jams is 450g (1lb) sugar to 450g (1lb) fruit. The sugar content is sometimes a little higher or lower depending on pectin and acid content. Very acidic fruits such as blackcurrants have good pectin content – these can take an extra 50 to 100g of sugar to get a really juicy jam. Fruit such as strawberry – lower in pectin, but also much sweeter – can take the usual amount or possibly a little less.
· Use coarse-grain sugar such as preserving or granulated – this ensures a good clear jam. Coarse grains dissolve more slowly and evenly giving a better result. Fine sugars dissolve less easily and are usually more expensive too.
· Don’t add water when cooking fruits already high in sugar, such as strawberries, raspberries and blackberries.
· Don’t over boil the preserve. Once the sugar is added it usually takes a fairly short period of time to reach setting point, as long as the pectin content is good. To test for setting, put a spoonful of the jam on a cool plate and put into the fridge for a few minutes. After that time the jam or jelly will form a wrinkly skin if it is ready.
· Always cover the jam immediately it has been poured into the jars as this gives a good seal and prevents mildew appearing on the surface.
· Always store preserves in a cool, dry area, away from direct sunlight, and use within the year.

Know the pectin content of the fruit used – the higher the pectin content, the better the set. If you use fruit with low pectin content, try adding some fruit with high pectin content such as apples, damsons or redcurrants to give a good result. Alternatively, commercial pectin can be added to low-pectin fruits to ensure a good set. Pectin is best added to the fruit before the addition of the sugar.

High-pectin fruits: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums.
Low-pectin fruits: blackberries, cherries, elderberries, pears, rhubarb, strawberries and medlars.

So there you have some good tips for making jams. Let’s share some. Here’s a recipe. Cheers!

Victoria Plum Jam

3⅓ lbs Victoria plums
Cup of Water
2¾ lbs Caster Sugar
Juice of one lemon
· Put the whole plums and the water in a large stainless steel pan and bring to the boil. Reduce the heat slightly and bubble away for 30 minutes.
· Add the sugar and lemon juice and stir well. Continue to bubble for another 20 minutes or until setting point.
· Pass the mixture through a sieve to remove the stones and pour into sterilized jars.

Mango Peach Reduction

07 Friday Aug 2009

Posted by Bob and Robin in Food, Food Prep, Main Dish, Recipes

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Mango Peach Reduction

If you look at the previous post – or at the photo to the left – , you will see that I made Robin Scallops with a Mango Peach Reduction. This is not difficult to make and the recipe can be found at Click Here. We had it with seafood, but try it with anything that may need or call for a fruity and naturally sweet sauce. You can probably use any herb you want, but we like tarragon with most seafoods and with pork. But use your imagination. Have fun with this recipe and get inventive with it. If you come up with anything, please let us know. Cheers!!

Herbal Pickles

31 Friday Jul 2009

Posted by Bob and Robin in Recipes, Things To Do

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From Herb Companion we can find some good Herbal Pickles for that over abundance of cukes in your garden. Here is what they say about the pickles. “The pleasure of late summer is the burgeoning abundance of available fresh herbs—whether plucked from your own garden or obtained from your local farmers’ market. A good way to savor these herbal treasures is by using them to make quick pickled vegetables, which can be ready in about an hour or so.

Unlike traditional canning methods, these easy-to-prepare recipes take just 10 to 20 minutes to assemble. Then all you need to do is chill the jar in the refrigerator for about an hour, until cold. The pickles do need to be refrigerated, however, so if you want basement shelves full of pickles, you’ll need to take the longer, more involved canning route.”

Make lots of pickles from these four recipes. Good luck! Cheers!

June’s Beans

24 Friday Jul 2009

Posted by Bob and Robin in Food Prep, Party Time, Recipes

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From one of our readers, June Jensen and I am hoping that she continues to read this blog, we have this recipe for Baked Beans.

Recipe for Barbecue Beans
Original

2 Cups (1 lb) Pinquito Beans
2 or 3 cloves of garlic, minced
1 large Onion chopped
1can(8oz) tomato sauce
1/3 c.Bacon Drippings
2 to 4 teaspoons Chili Powder
1/4 teaspoon powdered cumin seeds or comino may be omitted

Brown and add 1 of the following: 1/2 Lb of Hamburger, ham, or sausage with 1 chopped green pepper.

Wash and pick over beans. Soak overnight in cold water or cover beans with boiling water and add above ingredients. Cover and simmer gently 2 or 3 hrs. until beans are tender and sauce is thick and rich. Stir occassionlly..it may be necessary to add a little boiling water from time to time. When done, the beans should be neither dry for soupy. Served with Barbecued meat, this amount of beans should serve 6 to 8 people.

Jim’s Version of Barbecued Beans

2 cups (1 lb) Pinquito Beans
2 or 3 cloves of Garlic, minced
1 large White Onion (chopped)
1 can (16 ozs.) V-8 juice
2 to 4 teaspoons of Chili Powder

Brown and add 1/2 lb. of Bacon (Chopped and drained)
Brown and add 1lb. of Hamburger

Use same method as above.
We feel this serves several more than 6-8 used as a side dish. But it can be used as a main dish, along with salad, Garlic bread, an a desert.
If you have any questions call or email us.

Santa Maria style Barbecue includes Barbecued Tri Tip, Beans, Potato Salad, Salsa, and Garlic Bread.

Sincerely,
June (Maxine)

Thanks June (Maxine) for sending us this recipe. I do hope the group will try this and let you know how they like them. Cheers!

Zorba’s Grilled Sandwich

16 Tuesday Jun 2009

Posted by Bob and Robin in Bread, Recipes, Things To Do

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To make this Grilled Sandwich correctly, one must start witn Zorba’s No Knead Bread. An awesome bread, even though it does take some time to make.

The bread has wonderful crumb, open and fresh. Chewy, but not tough. A crunchy crust.

And the star of this show is Zorba’s Grilled Sandwich. Made with Zorba’s No Knead Bread, fresh tomato slice, Yarlsberg cheese and Brie. Then a small amount of anchovie. Grill this. Awesome!! Jut a great Comfort Food! Better than Mac ‘N Cheese! Cheers!

Left-Over Danish

15 Monday Jun 2009

Posted by Bob and Robin in Food, Party Time, Recipe By: Robin Young, Recipes

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And while the action has slowed (watching the Boise Peregrine chicks in downtown Boise.), Robin came up with these Left-Over Danish – I told you she is fantastic with the left-overs. Basically it’s left-over doughnut dough flattened out. 1 Tablespoon of cream cheese and homemade strawberry jam. Fold over and bake at 350 degrees F until browned. Not difficult at all and just wonderful with a cup of El Pico, Cuban Espresso! Cheers!

Zorba’s "No Knead Bread"

13 Saturday Jun 2009

Posted by Bob and Robin in Bread, Recipes

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This is some really awesome bread. It does, however, take a while to make. Thanks Kyle Yost for the recipe. Here is a link for a Printable Recipe for the bread.

Zorba’s No Knead Bread

3 Cups flour – any kind is fine, but I like King Arthur brand – I like 1 cup whole wheat and 2 cups unbleached. Sometimes when I like it lighter, I just use all unbleached and no whole wheat.
½ teaspoon yeast – instant is fine
Almost a tablespoon of salt
1.5 cups warm water

Mix ingredients with a butter knife or your hands, and then cover the dough with plastic wrap. I get better results mixing the water, salt and yeast before adding flour. Maybe put a note on it to remind you of when you started it. Let sit in (preferably) a 70+ degree environment for 12 – 24 hours.

Peel the dough out of the bowl onto a floured board. Flour your hands, and pat the dough gently. Fold sides and ends, and flip dough over, folded side down. Using a cotton towel, cover the towel with cornmeal, flour, or wheat bran. Drop the folded side of the dough onto the cornmeal (or otherwise) covered towel. Put more cornmeal (or otherwise) across the top of the dough. Fold the towel over on itself. Let rise for another 2 -3 hours or so. Don’t touch it, or even look at it. Don’t even THINK about looking at it.

Preheat oven and a Dutch oven to 500 degrees. Flip bread, folded side up, from the towel into the hot Dutch oven. Shake slightly in the pot. Put the lid on the pot and return it to the oven. Bake for 30 minutes. After 30 minutes, remove lid, return Dutch oven to oven. Bake for another 15 minutes. Remove bread from pot and let cool on a baker’s rack for 30 minutes. Slice and enjoy.

Note: I (Bob) adjusted this just a tad: I used 1/2 c Whole Wheat Flour and about 2 Tablespoons of honey. I added the honey to the warm water and then bloomed the yeast. I then added this to the dry ingredients.

Gettin’ It On With Mojo

27 Wednesday May 2009

Posted by Bob and Robin in Food, Recipe By: Robin Young, Recipes, Wine and Food

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Fresh Orange-Lime Mojo Dipping Sauce for Take-Out Roast Chicken

Makes about 2 cups and doubles easily. Keeps 4 days in the refrigerator.

1 to 2 large cloves garlic, minced
Juice of 1 large lime
1 cup orange juice
1/4 to 1/2 teaspoon salt
Fresh ground black pepper to taste
1/2 teaspoon ground cumin
6 sprigs parsley (flat-leaf preferred), or 5 large basil leaves, chopped
1/2 cup good tasting extra-virgin olive oil

1. Put the garlic in a medium bowl. Squeeze lime juice over it and let stand 15 minutes while you set the table and pour a glass of wine.
2. Whisk in the remaining ingredients. Taste for seasoning and set out in small bowls for dipping in forkfuls of roast chicken.

Golden Rice Salad

Serves 4 and halves or doubles easily.

6-quart pot with 5 quarts of boiling salted water
1 tablespoon ground turmeric
1-1/2 cups long grain white rice
[optional] 1 sweet yellow or red pepper cut into 1/4-inch dice
5 whole scallions, thin sliced
20 fresh mint leaves, torn (optional)
2 to 3 tablespoons cider [or sherry] vinegar
2-3 tablespoons extra virgin olive oil
Salt and fresh ground pepper to taste

1. Set the pot of salted water to boil (with the turmeric) before starting the mojo. Once it’s boiling, drop in the rice and boil like pasta for 10 minutes. Taste for tenderness. Cook longer if necessary. You want the rice tender, but not mushy.
2. Toss with the remaining ingredients. Season to taste and serve with the chicken.

LYNNE’S TIPS
Take-out roast chicken is my answer to what’s for supper on those too-tired-to-think nights. Many supermarkets put out a fresh batch right about the time people are stopping to grab something on the way home. Check the label and pick the latest one to emerge from the oven. The time should be noted on the label. If possible, go for an organic chicken.

Make a double batch of this recipe and you’ll have mojo for dressing salads and marinating just about anything, including leftover cooked chicken for tomorrow night’s supper salad.

Do use the juice from a fresh orange, not bottled orange juice. It makes a difference.
A dynamite rice salad is the rice as it is cooked in our recipe then dressed with the mojo.
[Optionally add pineapple and/or mandarin orange sections – for more ‘golden’ fruit. ] RY

The chicken we chose was an Albertsons Roast with Basil and Garlic.
The wines that accompanied this meal were the 2008 Parma Ridge Vineyards Gewurtztraminer … a purest’s perfection of spice and fruit, very Alsatian Dry style, an exceptional effort – not many wines accompany oranges in recipes, but this and the 2008 Indian Creek Winery Syringa = ‘Mock Orange’ = Idaho’s State Flower … which has a ‘Syringa bouquet’ and the blend of 60% Gewurtztraminer, 20% Riesling and 20% Chardonnay were really exciting, refreshing and both paired well with the food.

Thank You to Lynne Rosetto Kaspar for the incentive to try this ‘mojo meal’ … we may have to try it with mojitos. Yummmmmo

Poulet Rouge

09 Saturday May 2009

Posted by Bob and Robin in Recipe By: Bob Young, Recipes, Wine and Food

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Here is a recipe for an easy and good way to make a chicken dish. Try it … You’ll like it.

Poulet Rouge

Source: Bob and Robin Young
Serves: 4

4 med Chicken Breasts, boneless and skinless
¼ c Tarragon, fresh
2 T Thyme, fresh
4 med cloves Garlic, diced
1 – 8oz can Stewed Tomatoes, Italian Style
¼ c Olive Oil
¼ c Sweet White Wine
Salt and Pepper to taste

1. Place all ingredients, except chicken, into an immersion blender container. Blend well.
2. Place chicken in a small skillet and pour the marinade over. Place in refrigerator and cool for 2 hours. Before cooking, bring to room temperature.
3. Simmer over med-low heat until the chicken is cooked – 175ºF internal temperature.
4. Serve on a platter: Spoonful of hot marinade, chicken breast and another spoonful of marinade. Serve with sliced carrots and peas.

Note: You can double this recipe with no problems.

This might be good also over a small bed of rice or linguine. A glass of a sweet, white wine might also go good with it. Give it a try. Cheers!

San Francisco Sourdough French Bread

26 Sunday Apr 2009

Posted by Bob and Robin in Recipe By: Bob Young, Recipes, Side Dishes

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Here is a great recipe for San Francisco Sourdough French Bread. Actually, the starter is a modified Friendship Bread starter. The starter looks sweet, but it really is not over-powering and obnoxious, as in Southern Sweet Tea.

San Francisco Sourdough French Bread

1½ c warm Water
1 c Sourdough Starter (Recipe below)
4 c Bread Flour
3 t Sugar
1½ t Sea Salt
2 to 2½ more cups of Bread Flour
½ to 1 t Baking Soda

Combine water, starter, 4 cups flour, sugar and salt in a glass bowl. Mix well, cover lightly with a towel folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.

Mix 1 cup of the remaining flour with ½ teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. You may wish to sprinkle cornmeal on the greased baking sheet or line it with kitchen parchment before placing the bread on it. Heat oven to 400 degrees F.

To make a wash, bring 1 teaspoon cornstarch and 1/3 cup water to a boil in a small pan over low heat. Stir until it becomes thick and clear. Brush each loaf with it. OR brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 30 minutes or until the crust is a medium dark brown – 190°F.

Sourdough Starter

1 c All-Purpose Flour
1 c Whole Milk
1 T Active Dry Yeast
1 c Sugar
Bring the milk to room temperature. Add the sugar and yeast and dissolve. Let bloom.
Mix Starter Ingredients in a non-metalic bowl and let stand at room temperature – undisturbed – for 24 – 36 hours.

Next Day – Add
1 c All-Purpose Flour
1 c Sugar
1 c Whole Milk or Buttermilk
Place in a non-reactive bowl and mix thoroughly. Cover and let set at room temperature for 7 days before using.

There you have it. Yes, it does take a little time for the starter, but if you keep replenishing it, it will keep for a very long time – Robin and I did have some, reportedly, from the Lewis and Clarke expedition. But try this bread and let us know how it came out for you. We think it’s pretty good. Here is a Direct Link to the recipe. Cheers!