Strawberry Rhubarb Freezer Jam!

Since I had both strawberries and rhubarb left from the pie I also whipped up this freezer jam and was smart enough to take pics as well! Super easy! I found this Ball Fresh Pectin at Walmart and picked it up, it is in bulk! well ok a jar like form ha-ha. Either way it has simple instructions attached which I followed for many other flavors so far, all of which I took no pic's but happily shoved into my freezer! I will list my other flavor combos at the end of this little post, and yes it will be little as it is super simple! I am going to post the instructions on the container and poof there you go!

Strawberry Rhubarb Freezer Jam: 

For every 2 (8 oz) half pints of jam, you will need:

1 2/3 c prepared fruit ( there is a table also about the types of fruit):
* 1 c Crushed Strawberries, 2/3 c finely chopped Rhubarb
2/3 c granulated sugar, Splenda, No calorie sweetener, granulated
2 Tbsp ball Real Fruit Instant Pectin
1 Tbsp Bottled juice, use only with peaches ( I used it with all especially my bananas.. I did not want brown!!)

Now it has little pictures to follow and is super easy, basically mix the sugar and pectin stir in prepared fruit mix for 3 min and put into jars. Wait 30 min seal and store. Super simple.

The bold is the amounts I used for the 2 flavored jam I prepared, the other combos I have so far made are as follows:

1 c chopped Apricots 2/3 c strawberries1 c strawberries, 2/3 c mashed banana
1 c strawberries, 2/3 c chopped kiwi
1 c strawberries, 2/3 c crushed pineapple ( I only had canned tidbit pineapple, I would suggest just using the crushed if you are going to go buy it.

My thinking that as long as I have the amount of fruit required any flavor combo will work. So far they have, the strawberry kiwi has been tested by a friend and she ate the whole jar :D. SO I take that as a success, the rest are happy in my freezer! I love to can, but since I do not seem to have enough people to just give it away or the space to store I can get my jam fix (making it that is) the freezer way and at least play with flavor combos!

Vanilla Cinnamon Orange Marmalade

It has been a while, and wow it seems so hard to get anything posted on my blog which sucks! I have been sick.. again... sigh! And I had been studying for my Insurance License which I got! Yay me! Now lets see if I can feel useful again lol.. Anyway on to Marmalade!
We have been enjoying going to farmers markets when we can find them, many say they are there but do not exist.. Damn you people!! My favorite is by far the one in Hollywood, it is fantastic! But seeing as we do not want to drive 2 hours to and from for fruits and veggies all the time we do not always get to get there. We did find a tiny one in Pomona where my felt the need to buy a 10lb bag of oranges lol. uhm yea we snack on fruits but not all that!! By the weekend I was still trying to get better from my last bout of illness and pretty exhausted but took on the attempt of marmalade. I looked for a recipe I wanted to try and came across the Alton Brown recipe. Seeing as I can happily link it that means I do not have to type it all out! Ha to that woot! But I will give my opinions and what I added.

I do not have pics but I also pulled off making some freezer jams: Apricot Strawberry, Strawberry Kiwi, Strawberry Banana and Strawberry Pineapple. I found a 4.7 oz container of Ball Real Fruit Instant Pectin which had instructions for flavors on it. Super easy and only makes 2 8 oz jars! Perfect for just a couple of jars here and there. I definitely suggest anyone who wants to make jam to bust this out. It was super easy and awesome! Next time I make some or once I bust a jar out to actually eat I will get some pics up :)
Now with so many oranges, I doubled the recipe. Meaning I used 7 lbs and 8 oz of sugar.. OMG! SOOO MUCH SUGAR!!! I also added a split vanilla bean as well as 2 cinnamon sticks. Why? Well cause I hate to have just plain simple anything. I really wanted cranberries haha so next time it will orange cranberry marmalade lol. Anyway! It took us about 3 hours total give or take to go through the entire process, cooking to soft fruit, to proper jell and such.

Once I had it canned and sealed I had a little plastic jar for the fridge. I think I should have pulled it off the stove a few minutes early, solid it is! The vanilla is the strong flavor very little cinnamon so I would increase to 3 cinnamon sticks next time. I have also decided it is a tid it sweet for me, I would likely decrease the sugar. The recipe calls for 3 lbs and 12 oz.. I would definitely leave out the 12 oz next time and see from there. I very much like it though. I ended up with 11 half pints and 5 whole pints, yup someone is getting marmalade haha. It was an easy recipe over all, we played upwards during the process and I was struggling to stay awake and on my feet lol. I would definitely suggest the recipe, especially if you enjoy marmalade and I do! Super easy and I think it will be easy to tweak as well!

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!!