Spiced Blueberry Applesauce

I have had this recipe for years printed off, sadly I have no idea where I got it!! and dang if it is not marked on the paper!! Either way, I have wanted to make it forever. Mainly because it is a recipe that is supposed to be canned! I am all about canning, if I have a use for what I am canning. Since I plan to just eat this, I cut the recipe in half and skipped canning it! I will put the full recipe down as well as canning directions because after my little tastes I believe I will be making this again in full full batch style and canning it. I also see different variations coming up! Blackberry? Strawberry?? too bad I don't like Raspberry but why not Cherry!? I am a huge fan of chunky applesauce, and I usually just like it plain right out of the jar! so good and has to have chunks! I blended mine so it was kind of chunky all the way through, I will have to work on the technique and possibly pick up an immersion blender ;) .. woohoo for a reason to shop?! the recipe also suggests a variety of apples for best flavor. I had Fuji on sale 5lbs for $4 and well that is what I bought lol. I also added cinnamon to the spices, I love cinnamon.

 Spiced Blueberry Applesauce:

2 lbs frozen or fresh blueberries
5 lbs sliced cored apples (weigh them after peeling, coring and slicing and use several variety for best flavor)
1 c sugar
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground allspice
3 Tbsp bottled lemon juice

1. Place the apples and blueberries into a heavy bottomed pot large enough to hold all the ingredients and allow room for stirring. Add just enough water to cover the bottom of the pot-about 1/2 inch of water on the bottom or so.
2. Put the pot onto high heat and stirring constantly, bring to a boil. turn heat down to medium, and stirring continually, cook until the apples are all soft and some are beginning to break down, thickening the released fruit juices. Stir in the sugar and spices and keep cooking until the sugar is well combined. Turn off the heat, but keep the pot on the stove in order to keep the applesauce hot.
3. Using an immersion blender, a food processor or food mill, grind the fruit up into a slightly chunky puree- or, if you prefer, grind it down to a perfectly smooth puree.

4. Stir in the lemon juice thoroughly, then pack into hot pint or quart jars. Try to get any visible air bubbles out with a spatula; this is very difficult with very thick foods like applesauce, but try anyway. Wipe off the rim of the jar with a damp cloth, then center a lid on top and screw on a band. Do not tighten the band- just screw it down until it is closed, but not at all difficult to unscrew.
5. Put into a hot water bath canner, making certain that water covers the jars completely. Bring to a boil, clap the lid on top of the canner and process the jars for 20 minutes - the processing time is the same for either pints or quarts.
6. When they have processed for 20 minutes, turn off the heat and open the lid to the canner. Allow the jars to sit in the hot water for 5 minutes, then carefully lift up each jar and set it on a folded dishtowel in order to keep the counter from possibly cooling the glass too rapidly, causing the jar to crack.
7.Check the seals on the lids - they should be concave and very tightly adhered to the jar rim. If after 24 hours the lids have not sealed, either use up the food that did not seal or re-pack using new jars and new lids.
Recipe makes 8 pints or 4 quarts.

As I said, I simply halved the recipe and put it in a container! I plan to have it eaten in a few days, breakfast and or snacks should take care of my little bowl! I sooo love it!!!

And again.. sigh I so wish I could take those pretty pictures and such.. but I guess it just makes it more my blog huh lol

Blackberry Peach Nectarine Freezer Jam!

 Well, it was suppose to be just Blackberry Peach, but when I went to pick up a couple more peaches I got home and realized that I had a mix of both so I used them haha.. I had saved my blackberry puree from earlier jam making and had it waiting in the freezer until the peaches showed up at the store! So why not add it to my do things list on my weekend of peace alone! And well I have to admit, after the Mango Chili Freezer Jam.. its damn easy to do!
So I will post the recipe as its suppose to be, but also add what I did differently being the added Nectarines lol

1 1/2 c Splenda, No calorie sweetener, granular
1.59oz pkg Ball Simple Creations Freezer Jam Fruit Pectin
3 cups finely chopped white Peaches (I used 2 c peaches 1 c nectarines)
1 c crushed blackberries ( yea.. up I pureed mine kinda, well a few pulses in the food processor!)
Stir Splenda and contents of pectin package in a bowl until well blended.
Add peaches and Blackberries. Stir 3 minutes.
Ladle Jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 min
Refrigerate up to 3 wks or freeze up to 1 year.

I love the chunks. When I had the fruits together I did mash a bit, but I really like my jams chunky. I hate jelly just because its so.. smooth haha.. I want lots of chunky fruit!!! its quite tasty and very pretty I think! Can't wait to test it out on the Step Dad whom is Diabetic.. its Splenda!!

I made Jams again!!

After my first jam session 2 yrs ago, I finally broke out the canner. Black berries were on sale as were Strawberries and I spent 2 days making 4 different Jams. I am not going to post recipes for 3 of them, as they have been made before as they are or simply swapping out another fruit. I made traditional Strawberry, Blackberry and the much loved Strawberry Lemon Marmalade (so good!!!) The one I will post at least after pics of the other 3 was the Freezer jam I made. My Preggo Best Friend loves Dried Mango Slices with Chili.. so when I came across Mango Chili Freezer jam I could not resist making it. As for taste, haha none of us has tried it yet, but tonight Its going on as a glaze for grilled chicken and I am so excited to see how it comes out!

The Canned Blackberry Jam and it being made in the process!! I wanted to make Blackberry 2 yrs ago, but alas the small amount of time that the berries were in season I never was able to buy them to make it. So when I saw they were on sale super cheap I couldn't help but decide now was the time to make the Blackberry Jam, and man I have tons of Jars of it lol. Some have already been given away and I believe a few will be baby shower favors :) and well I used it in some Thumbprint cookies that will be posted shortly and the rest well.. Merry Christmas to all haha!

The famous Strawberry Lemon Marmalade, First made 2 years ago. And was requested by a few people to be made again! And well I quite loved it so of course I made it again. My preggo BFF even showed me how amazing it tasted with Ritz Crackers!! something I would never have fathomed, but omg, the jar and crackers and its a dip waiting to be devoured!! and of course it also went in some thumbprint cookies!! I may have to make another batch, making large Jars this one went quick!!

And now we have the traditional Strawberry Jam! The first year I made jam I stayed away from anything rather traditional, all my jams were a combination of flavors and spices. But with all the strawberries I had and well i do love plain ole strawberry jam I felt compelled to simply make it! So I did, a sweet and yummy strawberry jam. Now during these 2 days of Jamming, I was also Making 9.5 doz cream puffs.. I was exhausted when I was finishing up the Strawberry jam and had just pulled it off the heat lol. I will say as I ladled it I was afraid it would be too thin and end up yummy ice cream topping, But when checked the next day it was great and I had my 3rd jam all done :) Now.. the 4th Jam is the one I intend to post the recipe for. The Mango Chili Freezer Jam. I had never made a freezer jam before, and well had never really tried mango before so woohoo for some new things! I did taste a bit of the mango, a little funky, like sweet juicy pumpkin like. Smelled weird too in my opinion. And it was such a bitch to seed and process that well frozen mango for the win next time I do anything with mango! but here it is!

Mango Chili Jam

1/2 c sugar
1 1/59 oz pkg Ball Simple Creations Freezer Jam Fruit Pectin
2 cups diced, crushed mango ( I couldn't figure out how to ever make it diced! it was crushed and mushed the whole time lol)
2 green jalapeno pepers, seeded and finely diced
1 red jalapeno pepper, seeded and finely diced
4 plastic ball (8oz) freezer Jars

Stir sugar and contents of pectin package in a bowl until well blended.
add mango and peppers. Stir 3 minutes
Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 wks or freeze up to 1 yr

Now I keep forgetting to stock gloves for my hot pepper cutting times, which lately have been often! so I put them and the mango in my food processor and just gave it a whirl. They came out splendidly together lol. I also only got 3 of the 8oz cups of Jam and not the 4. But then, I may have not gotten enough of the mango out or made it too mushy no idea. It set up nice and thick though, and can't wait to see how it tastes grilled on chicken!

BookMarked Recipes...JAM!!

Well, I figure since I am always doing Jams and Marmalade's, I might as well do one for the Ball Blue Book of Preserving and get my Book Marked Recipe done early. Ruth host's it weekly and I have greatly enjoyed trying to get something done every week. So I had planned on a Spiced Blueberry Jam today, but have been itching to make Strawberry Marmalade. I love Marmalade and Strawberry Jam so how awesome can the 2 be together? Thinking I was putting strawberry lemonade in a jar I just had to make it.

Strawberry-Lemon Marmalade

¼ c thinly sliced lemon peel

4 c crushed strawberries (about 2 quarts)

1 package powdered pectin

1 Tbsp lemon juice

6 c sugar

Cover lemon peel with water; boil 5 minutes; drain. Combine lemon peel, strawberries, powdered pectin and lemon juice in a large sauce pot. Bring slowly to a boil. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving ¼-inch head space. Adjust two-piece caps. Process 10 minutes in a boiling- water canner.

mm..strawberry with a hint of lemon. Yummy!! Sadly I didn’t have much left a ton of foam for once, and a little marmalade that I added to it making a funky bowl of the two which still tastes fantastic. I love the bright red color of it as well. I got a bakers dozen of little 4 oz jars that 13..hmm 12..lucky people will get in their Christmas package! And for once the event is done before the day it is do haha. and this picture above is the funky bowl of foam and a bit of the marmalade, weird lookin but soo tasty lol..like I am not gonna keep anything I can eat??? Check out the round up sometime Monday you will find some awesome entries or go and check out the past round ups, either way check out Ruth's site its great!

Cherry Marmalade

The newest addition of my jam experience is Cherry Marmalade. I still have 2 bags of peaches, but wanted to do something different, save that for another day. I love marmalades, and my favorite is Stonewall Kitchens Cranberry Orange Marmalade; It is fantastic, and if I can make even a version even half as good as theirs I will be thrilled. Well, making this, I realize it really is more a jam, with a bit of Orange added to it. Making it a little tangy to go with the sweet, but tasty none the less. I fought adding some cinnamon to it, as I think it would have been wonderful, but wanted to make the recipes as is for now, and tweak them later once I am over confident.

Cherry Marmalade

2/3 cup chopped seeded orange (unpeeled)
4 cups pitted sweet cherries
4 T lemon juice
3 1/2 cups granulated sugar

1. Prepare canner, jars and lids.
2. In a large saucepan, combine orange, cherries, juice. Bring to a boil over medium-high heat. Reduce heat, cover and boil gently, stirring frequently, until peel is tender, about 20 min. Maintaining boil, gradually stir in sugar. Boil hard, stirring frequently, until mixture reaches gel stage, about 30 minutes. Remove from heat, and test get. ( I use the plate in freezer method!..it lets me lick my fingers mmm jam!!) If gel stage has been reached, skim off foam.
3. Ladle hot marmalade into hot jars, leaving 1/3 in head space. Remove air bubbles and adjust head space, if necessary by adding more marmalade. Wipe rim and put on lids and bands.
4. Process in canned, bring to a boil and process 15 minutes.

I really enjoy making the no pectin added jams, I feel proud pulling it off with out added assistance haha.. of course, after a few batches it won't matter, but it seems like the first one that I made had pectin added and didn't set up as well as these last 2. So I definitely have to try another one to see if maybe I just messed it up. Either way, this is definitely my new favorite hobby.
The month is half over, and I still need to do my challenge and the Cupcake hero (Jalapeños can I do it?? just need the time not sure how I pulled off the jam today, I have less than 30 min to get ready for the belly dancing class and here I sit typing about my yummy jam!! haha)

In a Jam!

My second Jam is in the making!! As I said, my newest addiction is the making of Jams. I would say other preserves but as of yet, its been just the one jam and the one being made now. So while it comes to a boil, why not start the blog, another perk to moving my computer into my kitchen!! Figuring I should make space in my freezer I opted for another Peach jam. This one is Strawberry Peach Jam. I have to say my favorite of all jams would have to be good ole strawberry. As plain as it is, I remember eating my grandma's strawberry freezer jam one summer and loving it. Now I prefer to spice it up, so was excited to find a mixed jam of 2 fantastic flavors. It's like being able to have summer all the time, I am not a summer fan really, hate that heat and stickiness...but I love the fresh fruits and vegetables that are in abundance during that time. So luckily there were still some berries at a local grocery store, and they looked pretty good too, I was quite surprised. And since today was my only day off, for yet another set of days, I thought it would be a good time to make another batch and see if I can get better at it. As good as the first one was, and as proud as I was, I know it wasn't perfect in anyway. How else to perfect what we do than to keep doing it??
The other nifty thing about this recipe is I realized that there is no added pectin in it, so its all based on the natural pectin of the fruit. I am quite excited to see how it comes out, and see if I can pull off the canner better. It also is using some brown sugar which sounds wonderfully rich to me. Water is started early, in hopes of it boiling on time and me not waiting for it ha-ha.


Strawberry Peach Jam
2 Quarts fresh strawberries, just ripe
4 cups fresh peaches (about 1 lb.)
1 lemon, juice of
3 cups granulated sugar
1 cup light brown sugar, packed
1/2 tsp cinnamon (or use 1 stick and discard after)

1. Wash and hull the strawberries, then cut each in quarters.
2. Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water. When peaches are cool enough to handle, remove the fuzz. Cut peaches in half and remove pit, then slice the fruit.
3. Place the strawberries and peaches into a large pot. Stir in the lemon juice. Heat the fruit over medium heat until it begins to soften ( about 10 min)
4. Mash the softened fruit and add the sugars. (If using cinnamon stick, add now.) Bring the mixture to a boil and let it continue to cook until thick, about 25-30 min.) or until it reaches 221F on candy thermometer. (of course I have no idea where mine is so gonna use the plate method..fingers crossed!) Watch your jam carefully to prevent scorching, stirring often. If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done. Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer. Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.
5. When the jam is ready, stir in the cinnamon (unless you used the stick) and remove the pot from the heat. Let sit for 5 minutes, then skimm off all the foam. (this will be new for me too...)
6. Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom. Wipe the rims clean and adjust lids.
7. Process in a hot batch for 5 minutes. Cool completely, check seals and label. Store in a cool, dry, dark place for up to 1 year.

**what I love at the moment..the smell of peaches, strawberries and cinnamon...(another reason I was excited to use the recipe..cinnamon sticks YAY!!)..the sound of my canner starting to simmer and classic 80's playing...its a great day me thinks..
So ..OMG!! I just finished putting the lids on the most amazing jam, I love it, and its just the tastes I have had from the plate test!! its freaking awesome!!
The cinnamon is just a hint and the flavors melded together great, have to get the water back up to a boil and in they go, WOOHOO!!!
Man, I could not be more prouder, I was worried but excited, and seeing and tasting it (even warm he-he) I just can't wait to make more flavors and expand the possibilities.. the Holidays this year will be wonderful!!

Vanilla Peach Jam..

So there was an event a few months back that I wanted to do so badly.. it was a can something or other, or make jam something along those lines. I have always wanted to make jams and marmalades and neat things to can and use as gifts. At the holidays I bake.. up a storm for gifts and wanted badly to add to the baskets. So that event got me thinking, and I actually made Jelly with a friend.. Pomegranate blueberry jam..From Minute Maid juice (my fave juice..mmm) And it came out awesome, sadly I never got to post on it =(, life got nuts and thats when I went away for a couple of months. Well I am back and Jams I am a making. I set out to stock the freezer with fresh fruit to use later when I had the time to make said jams. I have 2 gallon bags of blueberries waiting for me..mm yummy can't wait. Peaches went on sale, .99$ lb and I thought, how could I not get Peaches. So..I bought, 15lbs. See when I do something I just go big why pass up the opportunity?? So the plan today was to peel, and chop and freeze in bags to use later, then I thought, why not attempt that first batch?? So I looked through the hundreds of recipes I have printed, making sure it had water bath processing directions (we want to be safe, no need to waste good jam ;) ) Now keep in mind, I made Jelly once, and we didn't use the canner thing, we let the heat seal them and the ate them quickly anyway ha ha.. so I have at least 2 things new to me here. So here I sit, with a dozen 4oz jars of Jam and 3 8oz jars in this canner waiting for it to come to full boil so that in 10 min I have sealed jars of jam. I can't wait too see it. Now I do have a bowl as well, so I can take it to work. And tasting it my only complaint is that for me.. it is slightly too sweet. But I am not going to complain..why you ask? Cause I MADE JAM!!! I am excited can you tell. And now the recipe...

Vanilla Peach Jam

5 1/5 cups sugar
6 cups fresh peaches
2 Tbsp lemon juice
1 3/4 oz pectin
1 Tbsp Bourbon (part of why I chose to make this recipe..I mean liquor..hello!!)
1 tsp vanilla extract

1. Peel, pit and chop peaches. (I used my food processor which I thought at the time was a great idea, though now it kinda looks more like jelly with a few chunks, but first time I say its great !)

2. In saucepan combine peaches, lemon juice, and pectin.

3. Cook over high heat stir constantly about 5 minutes or until full rolling boil. ( ok this took me much longer than 5 min. more like 15 but then maybe I did something wrong? we will see.)

4.Stir in sugar.

5.Return to a full rolling boil.

6. Boil hard for (1) minute.

7. Remove from heat and add vanilla extract and bourbon (bourbon is optional but I say put it in!!)

8. Skim off foam ( I didn't have any which made me happy as I was worried cause never did that before lol)

9. Ladle in hot sterilized jars process in boiling bath 5 minutes ( I did 10 to make sure I did it right..)

And you should have jam.. I hope HA HA...woohoo.. I have pops..I pulled them out ( burnt my finger =( ) and pops left and right.. so I guess thats sealed. I am sooo Excited. Next time ( seeing as I have 3 bags of peaches and a ton of blueberries ..there will be a next time..I will have more pictures!!)And if It sets like it should I will have a picture to add with jam on it!! Just have to wait and see now =).

Tasty Tools!

So how Ironic is it that the monthly challenge is right around the corner, and in the process of thinking of what I want to add to it, I come across the recipe I have been wanting to try, but nothing to put it with. But this cake let it be possible, and then I see this event, How Perfect!! Gingered Lime Curd will be wonderful, as Most of the time I am grating a dozen limes and some fresh Ginger. Sounds like a grater event to me and Thought use it for TastyTools! . So I decided it needs to sit in the fridge over night, might as well get it made before work.
Now I have to admit, I read the recipe a couple times, but didn't think about how long grating that many limes could take, and the cramped hand involved. But the scent in my kitchen ..mmm I never realized just how yummy Limes smelled, it was heavenly and tropical and it helped me forget the damn 2 inches of snow that fell over night, in March mind you. But, once all grated I was ready to juice such limes. Dang it where is that stinking Juicer?? yea, I forgot the amount of time it takes to find those little things you don't use that often. But a good 10 min and I found it and set out to juice them, again...wonderful smelling Limes. I am so going to look for some lime air freshener now ha-ha.
I have all the items ready to go, and I reread it, thinking shouldn't there be cornstarch or something, I mean its curd, similar to the lemon we did for the Pie right? Well maybe this one is just different. I was thinking I would have this wonderful Bright Green filling to stand against the whiteness of the cake; and as I follow the directions and I whisk away I realize, its not so much a curd as Pastry Cream. Thats what I am making, wonderful Lime pastry cream. So it wasn't that bright green, but still it smelled wonderful and looked oh so creamy. I then realize, I am to strain it, noo I don't want to. All that wonderful zest, I want it in the cream but I know I have to incase there are any little bits of cooked egg grr. Fine, I will follow the recipe do as it says, tweak it later if I can.
The cooking takes literally no more than 10 minutes it came together so quick! I guess the hard part was just getting everything together. And of course, once I am done straining it, I can't not lick the tart cream of the spatula. So tart and quite a lovely color and woohoo green specs, some of the zest made it through the strainer !! YAY!!! Now to let it sit until I make the cake, so You only get to see the cream itself, not in use until the Challenge post, But that will be wonderful!!
What a great way to start the day, sleep in late, Get up make Lime Pastry Curd!

Ginger Lime Curd:
3 large eggs
3 large egg yolks
1/2 cup sugar
1/2 cup fresh lime juice
1/4 cup grated lime peel (from about 12 limes)
1 Tbsp grated peeled fresh ginger
pinch of salt
6 Tbsp (3/4 stick) unsalted butter, cut into pieces, room temperature

Whisk eggs, yolks, sugar, lime juice, lime peel, ginger and salt in a large metal bowl to blend.
Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes. Remove bowl from over simmering water, whisk butter into curd. Strain through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight. (curd can be made up to 2 days ahead. Keep refrigerated.)
Great event Joelen, can't wait to see the next tool you come up with!!