Boursin and Bacon Dip

 

 

 

 I saw this recipe somewhere on the tick tocks, and immediately knew it would be the perfect holiday party dip. Just a few ingredients, quick to throw together, and it even looks festive on the plate. 

 I made it for my family's Christmas party and everyone loved it! Of course I tweaked it a little, because I just can't help it. Feel free to do the same if you feel so inspired.

 I served mine with rice crackers because I love how crispy they are, but you do you!

I know your guests will love it. I mean, that kinda goes without saying because..... bacon.  Enough said!

Enjoy!

 

 

 

2 8oz pkgs cream cheese

1 5oz pkg garlic and chives Boursin cheese spread

1 tbs Ranch seasoning

8oz red or green pepper jelly

 

Using a mixer, combine cheeses and ranch seasoning. Spread onto a serving plate in a thin layer. Top with pepper jelly. 

Cut the bacon into small lardons and saute until crisp. Drain fat. (save the rendered fat for another use!) Sprinkle crispy bacon over the jam. Serve with your choice of chips.  

 

Tips:

Don't like pepper jelly? Choose your favorite! I bet pineapple would be great here.  

Peanut Butter and Jelly Krispie Treats

 

  We all know and love the classic Rice Krispie Treats. Always good, always a hit. But what if we add a little spin to them? NOW we're elevating them to a new level of delicious! 

 I recently hosted a party for some of my dearest and most cherished friends, and I was trying to think of dessert ideas. I kind of like the idea of doing an adult dinner menu, but then choosing something whimsical for dessert. I thought of doing ice cream sundaes. Or S'mores. But then I thought oooo how 'bout rice krispie treats?! But lets have some fun and do them in an elevated way. So in this case, I kept the childhood whimsy and made them with peanut butter and jelly, but instead of doing store bought grape jelly or strawberry jam, I made my own bumbleberry jam. (that's a mixture of strawberry, blueberry, blackberry and raspberry). I also wanted the treats to be nice and chewy, so I added the secret ingredient... sweetened condensed milk. It makes them absolutely pull-apart chewy and it's the perfect thing to keep them from becoming hard and stale. That was all it needed! One bite and it was childhood nostalgia all over the place. Everyone loved it! Who knew? And come to think of it, why haven't I done this before??

 So if you love a good PB&J, give this one try. There's a reason a classic is a classic. Classic flavors, classic treats. And putting them together is the fun twist! Enjoy! 

 

 

 Non stick cooking spray

 1/2 cup butter
1 (10oz) bag mini marshmallows
1/3 cup sweetened condensed milk
1/2 cup creamy peanut butter
1 tbs vanilla extract
1 tsp kosher salt
6 cups rice cereal
1 cup jam or jelly, any flavor, home made or store bought

Spray a 9x13 pan with nonstick cooking spray. Line with a long piece of parchment paper that extends up and over two opposite sides of the pan.
In a large pot set over medium heat, melt the butter. Add the marshmallows and stir with a flexible spatula until melted and smooth, about 5 minutes. Stir in the sweetened condensed milk, peanut butter, vanilla, and salt until combined.
Remove the pan from the heat and fold in the rice cereal until combined. Transfer the mixture to the prepared pan and press down lightly to create an even layer. Use an offset spatula to spread the jelly over the treats. Let the treats set up on the counter for at least 1 hour. To remove them from the pan, grip the parchment overhang and lift. Slice into squares and serve.

 

 

Tips:

The original recipe (which is actually from The Today Show, btw) directed you to press half of the mixture into an 8x8 square pan, spread with jelly, then press the other half on top, to make a literal PB&J sandwich. I think that makes too thick of a bite and decided to do the 9x13 pan instead, with the jelly on top. But if you'd like to do the sandwich, go for it! You'll only need about 1/2 cup of the jelly. 

Like I said, the key to making chewy treats is the sweetened condensed milk. And there's also one other key ingredient, which is, believe it or not.. SALT!  Don't omit it! It really makes the peanut butter taste like peanut butter. And if you really want to pump up the peanut flavor, add some chopped peanuts! Because why not???  

 

 

Jam Swirled Cheesecake Squares

  Just as I do every year, I was looking for a red white and blue something to make for July 4th. This year's contribution is an easy and perfect time saver because you can do it way ahead!
 I was trying to think of something that would work with my home made strawberry and blueberry jams, and this is what I found! It's a slightly tweaked version of a Nestle recipe and it's just exactly what I was looking for. Just a quick basic crust, basic cheese filling, and then a swirl of jam! Perfect, right? Seriously, its beauty is in its simplicity. It's the perfect starting point recipe for any cheesecake squares, and then you can vary it up however you like.
 I just happened to have some strawberry pineapple jam, and a brand new batch of fresh blueberry rhubarb jam on hand, so that's what I used, but I will DEFINITELY try other flavors the next time I make this. Ooo maybe fresh blackberry jam next! Or maybe fresh pineapple, one of my all time favorites! I promise, your friends and family will absolutely devour these little gems at your July 4th BBQ long before it's time for fireworks! Have fun, be safe, and enjoy!




First line a 9x13 baking pan with parchment paper with an inch or two of overhang on each side.

For the crust:
one entire box of shortbread cookies or vanilla wafers
2 tbs sugar
4 tbs melted butter

Place all ingredients in a food processor and give it a good blitz until it becomes fine crumbs that are evenly coated with butter. Press evenly into prepared pan. Bake crust for 15 minutes at 325ºF.

Remove from oven. Let it cool. Meanwhile make the filling.

For the filling:

3 (8oz) pkgs cream cheese, softened
4 large eggs
1/2 cup sugar
1 tsp pure vanilla extract
pinch of salt

Use a paper towel to wipe out the food procesor of crumbs. No need to completely wash.
Place all filling ingredients in the now crumb free food processor. Process until completely smooth.
Pour filling over baked crust.

For the topping:
Place teaspoonfuls of your favorite jam all over the top. I would say about 1/4 -1/3 cup of jam, total. Yes, it will probably sink in, but that's ok. Use a tooth pick to swirl, making sure not to disturb the underlying crust.
Bake at 325ºF for 40 minutes or until set. Cool completely then refrigerate for several hours or overnight. Cut into squares and serve!



Tips:
For the crust, I used Lorna Doone cookies. Why? Because I LOVE 'em! But use anything you like. Vanilla wafers or graham crackers would be my second choice. You could even do golden or regular Oreos. No need to add the butter and sugar, just process until crumbs and then proceed as directed!
 Don't have a food processor? just crush the cookies in a ziploc bag. And use an electric mixer to mix up the filling! The only reason I used a food processor for the filling was because I didn't feel like washing another dish! heehee
 I used strawberry pineapple and blueberry rhubarb jam. I wanted the red white and blue, but feel free to add just one. Or as many as you like! Don't have any jam? Use teaspoonfuls of pie filling instead!
Definitely be sure to chill the pan for several hours. It makes cutting into squares so much easier!

Orange Blueberry Marmalade

  As I was trying to think of new and different kinds of interesting jams and jellies, I figured a good place to start would be the recipes that I've already done. Maybe I could do a few variations and come up with something new! Awesome. So, one of my more popular jams was Sweet Orange Marmalade. Super bright and fresh, it's like sunshine in a jar. I thought, ok, how can I switch it up? Then I remembered Tyler's Blueberry Scones with Lemon Glaze that I posted a while back. I've made them using oranges instead of lemons, and the blueberry orange combination was absolutely DELISH! So I figured why not do that with the marmalade too? Brilliant idea, right? Apparently Bobby Flay thought so too because he had the same idea for his show, Brunch at Bobby's. (Hey, come to think of it, I don't think I've ever posted any of Bobby Flay's recipes. Well, that is until now!) Yes, this is his recipe, and he basically did just what I would've done. When making marmalade, I like to peel the orange zest with a peeler and then get rid of the white pith which makes it bitter. The result is fresh and sweet and bursting with HUGE orange flavor. And the blueberries add another layer of flavor, and a deep rich color. FABULOUS! When I made it, I preserved it in jars just because that's how I roll, but if you want to eat it right away, you can skip the canning and just store it in the fridge.
 I think I need to make another batch of scones to go with this new marmalade flavor combo! Maybe you should too! I PROMISE your friends and family will thank you for it!

8 medium oranges
4 lemons
2 cups fresh blueberries
6 cups sugar
2 pouches liquid fruit pectin


  Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.
Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.
Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.
Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.

If you'd like to do the canning, prep your jars before you make the marmalade:
Bring boiling-water canner, a little more than half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Ladle hot jam immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Tips:
Whenever I make jams or jellies, I like to add a small pat of butter to the pot. This helps to prevent it from creating too much foam on the surface of the marmalade as it boils. It's completely optional, though!
As I've said before, making the jam is easy. Preserving it in jars is the part that can seem a little daunting. (I PROMISE I'll do a how-to video about canning soon!) If you plan on eating the marmalade right away, then just keep it in a jar in the fridge. It'll keep for weeks (if it lasts that long!)

Peanut Butter and Jelly Bars

 Whenever my friend Katie comes over, I always try to find a new and yummy peanut butter recipe to make for her. I swear to you, I don't know of another human being on the planet who loves peanut butter as much as Katie does. Not even kidding. Anyway,  I wanted something that was an easy picky-uppy dessert (that's an official culinary term, btw), so I thought of maybe doing something PB&J. It didn't take me long to find this recipe from Martha Stewart, so I decided to go with it since I already had just about all the ingredients on hand. Perfect!
 They're simple to make, they're absolutely delish, and they SCREAM for an ice cold glass of milk. And best of all, they're Katie-approved! You should definitely make 'em!


1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

1 1/2 cups sugar

2 large eggs

2 1/2 cups smooth peanut butter

1 1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon pure vanilla extract

1 1/2 cups strawberry jam, or other flavor

2/3 cup salted peanuts, roughly chopped 

 

 

Heat oven to 350ºF. 

Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces. 

 

Tips:

Instead of greasing and flouring the pan, I just sprayed the pan with cooking spray, lined it with parchment, then sprayed the parchment with baking spray (which is cooking spray with flour in it). It's much easier and quicker!

The key to any peanut butter recipe (in my humble opinion) is the addition of salt. Make sure you don't forget it! It's the combination of salty and sweet that makes all the difference!

I used grape jelly because I just happened to have some homemade jars in my pantry, but use whichever kind of jelly you like! Also, I think I might add a little extra jelly next time. Just sayin!

Oh, and one other thing.. the recipe says to cut into 36 pieces, but I cut mine into 24 brownie-sized squares. More is more!

 

 

Overnight Vanilla Bean Apple Butter

  One of my very favorite things about Autumn is that it's apple season. I have never met an apple I didn't like, from sweet to tart to crispy, I love them all. And if there's the option of having an apple dessert, well, that's just a no brainer. I'll definitely be choosing it. So, of course, I'm always looking for new fun things to make with apples.
 Since I've recently gotten into canning and preserving, naturally I wanted to try a couple different recipes for apple butter. At first, I just made your basic straight up apple butter. Delicious, yes, but I wanted more flavors. Vanilla? YES. Spices? Definitely. Bourbon? Why not? So I did some googling and I found a fabulous recipe from a website called Rook No. 17. It's stupid easy to make, and the results are amazing! All you need is a little time in the crock pot and you're good to go!
 This is a slightly tweaked version of that recipe, just because I like to switch things up to suit my own tastes. When you make yours, feel free to play around with it however you like. Cut back on the sugar if you like it a little less sweet, add some nutmeg or try an apple pie spice blend if you like it a little spicier. The flavor is so rich, it will all work! And let me just tell you, you will never smell such a heavenly aroma in your entire life as you will while your apple butter is simmering away in your crock pot! It's just intoxicating! Store it in the fridge and eat it within a couple weeks, or can it in jars and store it for months. Either way, your family and friends will love you for it! Enjoy!


3 cups granulated sugar 
1 cup dark brown sugar 
2 teaspoons ground cinnamon 
1/4 teaspoon ground cloves 
1 teaspoon kosher salt 
5 -6 pounds apples - peeled, cored, chopped
1/2 cup orange juice
2 tbs lemon juice
2 whole vanilla beans, split and scraped   
3 tablespoons Bourbon (optional)


In the evening:
Into a large bowl, add all ingredients except bourbon. Toss to combine. Transfer mixture to a large crock pot and cook covered, on high, for two hours. Remove lid, stir, then cover.  Reduce heat to low and continue to cook through the night for 9-12 hours.
In the morning: 
Remove lid and cook for another hour, on low, uncovered. Remove vanilla pods. Use an immersion blender or transfer mixture to a food processor or blender (in batches) to puree.  Stir in bourbon and cook for one final hour, uncovered, on low.
To can, (if desired):

Bring to boil a large canning pot filled with water and fitted with canning rack. Fill sterilized jars with hot apple butter, leaving 1/2" head space. Wipe around the rim. Apply lids, fasten bands, and process in boiling water bath for 10 minutes. Cool on towel lined counter until completely cool.  Check lids for vacuum seal before putting up.

Tips:
  If you don't have orange juice on hand, you can simply leave it out. But definitely do not omit the lemon juice. (you can substitute apple cider vinegar, if you like). You need some sort of acid to brighten up the flavor and it's also required if you're planning to can using the water bath method.
  For the very best tasting apple butter, choose several different kinds of apples ranging from very sweet to very tart. Your apple butter will have an amazing depth of flavor!
  In this particular instance, definitely use whole vanilla beans as opposed to just using extract. I suppose you could, but the bean gives it a much richer flavor. If you do choose to just use the extract, be sure to use pure vanilla extract (not imitation vanilla flavoring) and add it at the very end, after the apple butter is finished cooking.
Feel free to let it cook longer, if you'd like, or if it's more convenient for you. I usually let it cook for much longer than the recipe directs, just because it usually takes me forever to get my act together when it comes to doing all the prep for canning! True story!

Fresh Peach Jam

 Ok, so, lately I've been diving head first into the wonderful world of homemade jams and jellies. I love the whole process of taking fabulously delicious ripe fruit and turning it into the most delectable spreads anyone has ever tasted. Since I'm in The Garden State, I have TONS of fresh produce at every turn and I just LIVE for it all summer long, from strawberries and blueberries to apricots and plums. One of my absolute very most favorite fruits is definitely a juicy ripe PEACH! There's seriously nothing like taking a bite of a plump perfectly ripe peach and having the juice drip down your chin. It's one of life's simple pleasures!
 So of course, since I'm newly obsessed with jamming and such, I decided to make a batch (or three) of delicious peach jam. It's like capturing summer in a jar. SO amazingly good! It's possibly one of my favorite things I've EVER made. I'm not even kidding. One of these days (if I ever get around to it), I'll do a video of how to do the water-bath preserving etc. In the meantime, definitely make a batch of this jam and enjoy the last peaches of the season.
It just doesn't get any better than this!

4 cups prepared fruit (about 3 lb. fully ripe peaches)
2 tbs fresh lemon juice
1 box powdered fruit pectin (6 tbs)
1 tsp butter
5 1/2 cup sugar

 Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart sauce pot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar all at once. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. If you are not planning to preserve in jars, simply let it cool, then store it in the fridge and have it on hand, ready for you to enjoy.
If you'd like to do the canning, prep your jars before you make the jam:
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Ladle hot jam immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Tips:
It's really not difficult to make your own jam. The thing that seems a little daunting is preserving the jam in jars. If you're planning on eating the jam right away, there's no need to do the jars!

Homemade Pop Tarts

 If you know me, you know I like to cook for my friends. (Have I ever cooked for you?) It usually starts with a simple idea, or maybe a specific kind of food or ingredient brought up in a random conversation, and then I'll take that ball and run with it when choosing the menu. (Sports reference?? Whaaaat?) Anyway, the most recent dinner event was a Breakfast for Dinner theme. I did Eggs Benedict Casserole, Biscuits with Sausage Gravy, and Apple Cinnamon French Toast Casserole, among other things. I had originally planned to just have a light fruit salad for dessert, (with Marie's Fruit Salad Dressing, of course), but then my friend AJ asked "Could you MAKE a Pop Tart? My first thought, was "Well, I've never made it before, but how hard can it be?" So I said SURE! Why not??  I googled it, found a few different recipes, and decided that THIS was the version I'd try. I found it on a blog called CookingClassy.com.
 It was a HUGE hit!!!  They were gone in no time! To be quite honest, they did take a little longer to make than I had originally anticipated, but they were clearly worth the wait. Make them ahead of time and then store them in your freezer until you're ready for them. They're kinda delicate, so I don't think you could actually toast them in a toaster, as with the name brand. So does that technically still make them POP tarts???? Absolutely! You can POP them into the oven and enjoy them any time you like! Drizzle with the icing, add a few sprinkles, and you'll never buy the name brand again. They're delish! Oh, btw, I didn't take a picture with the icing on top because I like the way they look with the little holes on the top. But go ahead and slather with the icing after they're cool.
Serious yum.



2 cups + 2 Tbsp all-purpose flour, plus more for rolling
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 - 5 Tbsp ice water
3/4 cup strawberry preserves, divided (or other preserve of choice)

Icing
1 cup powdered sugar
2 Tbsp half and half, plus more as needed
1/4 tsp vanilla extract

 In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won't really come together in pieces much at this point, so don't over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour.

Line two large, rimmed baking sheets with parchment paper. Working with 1 disk at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite).

Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread 1 1/2 Tbsp of jam evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn't seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing, but mine might have seeped out a little less had I sealed with a fork also). Poke the top center of each tart about 4 times with a toothpick. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes (some of the preserves may leak out, which is fine, just peel it off once it cools). Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the icing:

 In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container. 

Tips:

After assembling the tarts, you're supposed to chill them in the freezer before baking. I didn't. I just assembled them, then popped them right into the oven. I'm not sure how different the final result would be, but they were pretty darn good when baked straight away. Just sayin'!

I didn't use preserves, I made an apple filling. I chopped a couple apples to a fine dice, cooked them with a little butter, sugar, lemon juice, vanilla extract and a slurry made of corn starch and water to thicken it. Oh, and quite a lot of cinnamon. If you don't want to make your own filling, just use pie filling from a jar. Or add some diced fresh fruit to your purchased pie filling. It will all work!

If you don't have a food processor, just use a pastry blender to cut the butter into the flour, or use two knifes. It will take longer, but it'll all be worth the effort!

Fresh Cherry Preserves

Whenever it's snowy outside, I always feel the need to put a pot of something on the stove. That's what my Mom always did. It just makes the whole house warm and cozy and it always smells so good while it's cooking.
 Usually, I'll do a pot of soup or a stew, but this time I decided to make a pot of fresh preserves. Now, I know that may sound like a daunting task, but really, it's super easy! In this case, the only extra step is pitting the cherries, which really doesn't take very long at all. And the payoff is SO worth it when it's done! I made one batch, and loved it so much, I decided to make another batch the very next day. Absolutely delicious! I like to serve it with a compound butter or cream cheese, but serve it however you like! This is a tweaked version of Martha Stewart's recipe, and I think you should give it a try. It's REALLY delish!!


4 pounds red or yellow cherries, stemmed and pitted
2 cups plus 6 tablespoons sugar
2 or 3 tablespoons freshly squeezed lime juice

 Place four small plates in the freezer.
 In a medium stockpot, combine the cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, 2 to 3 minutes. Stir in one-third of the remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add the sugar in two more batches, stirring each batch until sugar has dissolved.
Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in mixture, and cook, stirring frequently, until temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
With the temperature at 220 degrees, perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook 2 or 3 minutes more, and repeat the gel test.


Tips:
 If there was ever a recipe that required a specific kitchen gadget, THIS is the one. I would not attempt to make any recipe with fresh cherries unless I had a cherry pitter. It is absolutely ESSENTIAL. You know how Martha is always saying "the right tool for the right job", well she is absolutely correct when it comes to using a cherry pitter. They're not expensive and worth every cent!
 This recipe actually called for fresh lemon juice instead of fresh lime juice, but I think limes and cherries are much better friends than lemons and cherries. You can use whichever you like!
If you plan to eat it right away, you don't have to worry about doing the whole mason jar thing. I promise it will be gone before you know it!
 

Cranberry Jam

Have you ever made home made jam? Many people think it's difficult to do, but it's really simple. Of course, it becomes an all day project if you decide to make a metric ton of it, but to make a little batch of jam, just for your family to enjoy, is really a snap! Some jams are more involved than others, and some fruits might need a little extra pectin, but the bottom line is that you're just stewing some fruit with some sugar and flavorings, and boom, you have jam! Easy, huh?
 I like cranberries because there's so much natural pectin in them, you don't need to add any and it thickens up beautifully! Now, to be clear, this is Cranberry JAM...not the Cranberry Sauce that you have with your turkey or chicken dinner. Not that you couldn't serve one in place of the other, but in my humble opinion, the cranberry sauce should be just cranberries, sugar, and water, where the jam is open to adding other flavors, such as cinnamon, or nutmeg, or orange zest, apples, or other fruit juices.
 I like to serve this on a croissant with a little schmear of cream cheese or butter. It's also fabulous on a toasted slice of pound cake! MMM.. doesn't that sound delish? Try it!

2 (12oz) bags of fresh cranberries, rinsed and picked over
3 cups sugar
2 cups of cranberry juice
1 cup water

Combine all of the ingredients in a large, heavy pot. Bring to a boil, stirring occasionally.
Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (jam will continue to thicken as it cools). Pulse jam in food processor or blender. If you have an immersion blender, even better! Jam should be pureed, but still a a little chunky. Be careful not to over process. Just a couple quick pulses will do it! If you don't have a blender, just mash the berries up as best as you can using a large fork or even a potato masher. Store in the fridge.

Tips:
Instead of using water, you can use apple juice or orange juice. I had a little bit of apple cider left, so I used it up, and then added water to make a cup. Any combination will work, as long as you have a total of 3 cups of liquid.
 Add other flavorings, if you like, such as orange zest, cinnamon, nutmeg or ginger!
 If you're planning to enjoy the jam right away, there's no need for sterilized jars. You can simply store it in the fridge in a clean airtight container.
 If you're making large batches of jam, you can do the whole canning thing with mason jars. (Directions for canning and processing are included in the box of Ball mason jars.) One of these days, perhaps, I'll do a how-to video on canning and preserving!

Tomato Jam

 I recently saw this recipe and thought it sounded interesting. I found it on a blog called Just A Taste, which adapted it from a recipe that was in the NY Times. I figured if it's good enough for the NY Times, it's good enough for me. So I gave it a go, and immediately LOVED it. It was absurdly simple to make and I loved all the different notes it hits. On one hand, it's sweet like any other jam. It has a little bite of heat, which is awesome when it's paired with the sweet.  And then it has all the warm spices to smooth everything out, with just a little lime juice to give it a little citrus zing. It's really deep and complex and absolutely delicious. It's also a really great way of using up a whole bunch of extra tomatoes from your garden. Serve it just as you'd serve any other jam. It's great with a little schmear of cream cheese on some hearty toasted bread. It would also be great with a cup of tea and some scones or croissants. Try it and tell me what you think!


1½ pounds ripe tomatoes (on the vine)
1 cup sugar
2 tbs fresh lime juice
1 tbs minced fresh ginger
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp salt
1 tsp crushed red pepper flakes

Core and coarsely chop the tomatoes.
Combine all of the ingredients in a medium saucepan and bring them to a boil over medium heat, stirring constantly.
Reduce the heat to medium-low and bring the mixture to a simmer. Stirring occasionally, allow the mixture to simmer for 1 hour and 15 minutes until it has the consistency of thick jam.
Taste and season the jam with salt or additional dried spices then transfer it to a separate bowl to cool. Refrigerate the jam until ready to use.

Tips:
I cooked it for a lot longer than the recipe directs. I didn't really time it, but just simmered it until it was the right consistency.
When using cumin and cloves, a little goes a long way, especially with the cloves. Be careful not to use too much! (random thought...I wonder if adding dried basil might be good, since basil and tomatoes love each other so much. Hmm...what do you think? Will that go well with the cumin?)
The NY Times recipe added a diced jalapeno pepper. I decided to leave it out, and also reduced the amount of crushed red pepper, just because I only like a little warm heat, but nothing really HOT. As it turns out, I wound up adding more crushed red because the heat really mellows out after a day or two in the fridge. Maybe next time I'll add the jalapeno too!

Sweet Orange Marmalade

So, did you watch the Royal Wedding? Were you one of the crazies that got up at zero in the morning to watch it live? Yes, I was up at zero in the morning, but that's what time I get up every day for work! I did get up at a little earlier than usual, though, so I could stop by my sister Jeanie's house with some freshly baked Blueberry Scones. I was only able to stay and watch a few of the arrivals before heading off to work, and it's probably not a bad thing that I wasn't there for the "make your own fancy hat" crafting. Hilarious!
 Anyway, keeping the gorgeous Royal Couple in mind, I decided that the royal scones I made should have a royal accompaniment. So I made some marmalade! Perfect, don't you think? It's sweet and fresh and perfect for a scone or toast or an English muffin. Now, I know some people may not be a fan of marmalade because of its slight bitterness. That comes from the orange peel. (Technically speaking, it wouldn't be a real marmalade if you didn't add the peel.) But I like to add just the orange part of the peel, the zest, and leave the white pith behind. It makes all the difference! When you make your own, you can control how much of the orange peel to add, so you can make it as sweet or as bitter as you like! If you love the whole peel, then by all means, add the whole peel! Like I always say, it's better when YOU make it! And just wait until you taste it! The thin slivers of orange zest become soft and chewy like candy, with a huge burst of orange flavor. I LOVE it! So give this one a try. Because, seriously, what's a royal wedding party without scones and marmalade?

4 large navel oranges
1 lemon
6 cups water
6 cups sugar
1 granny smith apple

Using a vegetable peeler, remove just the orange zest from the oranges. This is just the orange part of the peel. (It's ok if you get some of the white part). Now peel the oranges as you normally would, removing and discarding the thicker white rind. Thinly slice the orange segments. Place segments and peeled zest in a large pot along with the water and the juice and grated zest of the lemon. Place the pot over high heat and bring to a boil. Reduce heat to a simmer and let the fruit cook for about 40 minutes, stirring frequently. Add the sugar and the finely grated apple.
Place a small dish in the freezer.
Increase heat under the orange mixture to a rapid boil, stirring constantly. Cook and stir the marmalade until it deepens in color and reaches around 220F on a candy thermometer, or about 15-20 minutes. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready. If this happens, just continue to simmer and stir for a little while longer, then test it again. The longer it simmers, the more it will reduce, and the thicker it will get.

Tips:
After you add the sugar, it's REALLY important to stir it constantly. Like, seriously, NO short cuts! Otherwise, you run the risk of burning it, which will ruin the whole batch. I know it's tedious, but just stand there and stir. 20 minutes really isn't that long, and it'll be SO worth it!!

The main reason for adding the apple is that it adds natural pectin which helps it to thicken. You won't even know it's there. It just dissolves into the marmalade.
I purposely didn't go into the whole jarring and preserving thing, but if that's your thing, double everything and go for it! Have a blast!

Ina's Easy Strawberry Jam

Whenever I plan a dinner menu, I always try to find out if any of my guests has a favorite something that I can serve. It just makes the meal more special, I think.
As I was planning the menu for a recent early Sunday afternoon dinner, I remembered that Katie had requested Cherry Cheese Tarts for dessert, but she wanted a strawberry topping instead of cherry. No problem! That's a no brainer.
 I had originally planned to use a jar of strawberry pie filling as the topping, but then I remembered seeing Ina Garten make this fabulous jam on the "breakfast party" episode of The Barefoot Contessa. After reading the DOZENS of stellar reviews under the recipe (as it's posted on FoodTV.com), I knew this was the way to go. They all raved about how easy it is to make, even for the novice cook, and it's extremely versatile too. Use it as a topping for any sort of dessert or ice cream, in a PB&J sandwich, or simply spread it on a scone or biscuit with the perfect cup of tea. Oh, and I guess it goes without saying that it tastes amazing! Fresh ripe fruit and a little orange liqueur? What's not to love? I think this is now my "go to" recipe for jam. Can't wait to try it with other kinds of fruit! Thanx, Miss Ina, for another fabulous recipe!


3 pints fresh strawberries
3 cups superfine sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
1/2 Granny Smith apple, peeled, cored and small-diced
1/2 cup fresh blueberries


Place the strawberries in a colander and rinse them under cold running water.
Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole.
Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

A few thoughts from Joey:
Many of the reviews mentioned cutting the sugar by half and reported that this gave the perfect balance of sweetness. Also, several people stated that they didn't have a candy thermometer, but just cooked it for a half hour and it turned out perfectly. And those who did have a candy thermometer said their jam didn't come up to the full 220 degrees as the recipe states.
When I made it, I also decided to reduce the amount of sugar from three cups down to two. I thought it tasted delicious, although I'd probably say the same thing with all three cups of sugar.
I do have a candy thermometer, but it only came up to about 200 degrees. It still turned out perfectly after letting it cook for about a half hour.
I didn't have superfine sugar, so I poured regular granulated sugar into the food processor with a metal blade, and processed it for a minute or so. Voila! Superfine sugar.
BTW...
The whole time I was making it, I kept thinking, "Am I reading this correctly? Is there really no lemon in the recipe??" This just seemed odd to me because there's always fresh lemon juice in a jam recipe. (Well, at least any recipe that I've ever tried) I thought, well, maybe the orange liqueur makes up for it. After it was all finished, I tasted it. Maybe it was because I had lemon on my mind the whole time, but honestly, I thought "this needs a squeeze of lemon juice!" So I added the juice from half a lemon. BOOM! That's exactly what I was missing!
Not that I would ever second guess you, Miss Ina, but try adding a little lemon next time!

Oh, and one other thing...
Usually, when I post someone's recipe, I post my own photo. I took literally dozens of photos, trying to find just the right one, but none of them compared to Miss Ina's photo. So, I decided to borrow that too. I hope she doesn't mind!

Raspberry Thumbprint Cookies

These thumbprint cookies are so named because you literally use your thumb (or finger) to make an indentation in a ball of cookie dough and then fill it up with jam or preserves. There are probably a gazillion recipes for thumbprint cookies, but this one is way high on my list. They're super tasty and the red jam makes your tray of cookies look all the more festive. Don't like raspberry? Choose another kind of jam! Try using blueberry, strawberry, apricot or pineapple preserves or even lemon curd. No matter what flavor you choose, they'll be scrumpdillyicious!


1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk


Preheat oven to 350F.
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Using a thumb or finger, make a small hole or "thumbprint" in the center of each ball and fill the hole with 1/4 tsp of the preserves.
Bake for 15 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Tip:
The thing that makes this cookie is the almond glaze. Yes, they taste wonderful without it, but the glaze puts it over the top!

Peanut Butter and Jelly

PB&J, Peachtree City style.

Ingredients:

• Two pieces of Pepperidge Farms 9 Grain bread.
• One dollup of Kroger all-natural peanut butter (the kind where the oil separates and you have to stir it).
• One heaping tablespoon of homemade strawberry jam
  

Lightly toast the bread.
Immediately after removing from the toaster, spread the peanut butter on one piece of the bread. Speed is important so that the peanut butter will partially melt.
Spread the jam over the other bread.
Put the two halves together.
Cut into two halves with the sharpest knife you own.