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Tomato Basil Jam
2016-09-28 03:03:49
Forget the ketchup, this savory sweet condiment will have everyone talking. It is also great on warmed crusty bread and tastes great with cheeses, cold meats and antipasti.
Ingredients
- 2.5 pounds tomatoes
- 3 cups sugar
- 3 Tbsp balsamic vinegar
- 1 Tbsp finely minced lemon zest
- 2 tsp finely minced garlic
- 1/4 tsp crushed red chili flakes
- 1/4 cup lemon juice
- 3 tbsp fresh basil
- 3 Tbsp powdered pectin for low or no sugar recipes
- 1 tsp salt
Instructions
- Prepare a boiling water bath and jars to sterilize.
- Seed, core and finely chop tomatoes. Measure 3.5 cups chopped tomatoes and place in heavy non-reactive pot with vinegar, lemon juice, lemon zest, garlic, red chili flakes and salt. Bring to boiling, stirring occasionally. Reduce heat and let simmer, covered, for 10 minutes. Stir in basil.
- In a small bowl, combine 1/4 cup sugar and the pectin, stir into tomato mixture. Bring to full rolling boil, stirring constantly. Stir in remaining sugar (2 ¾ cups) and return to full boil. Boil hard for 1 minute then remove from heat. Skim off foam with a metal spoon.
- Ladle jam into hot sterilized canning jars, leaving a ¼ inch headspace. Wipe jar rims and adjust lids and screw bands until resistance is met.
- Process filled jars in boiling water canner for 15 minutes (adjusted for Calgary altitude). Remove jars from canner and let cool.
Adapted from Better Homes and Gardens
Adapted from Better Homes and Gardens
https://www.poppyinnovations.ca/
Vanilla Banana Rum Butter
2015-12-02 19:51:22
Yields 8
This fruit butter is a delightful condiment for a special brunch as a spread for toast or croissants, filling for crepes or dolloped on top of yoghurt.
Ingredients
- 1 vanilla bean
- 1 1/2 cups packed light brown sugar
- 4 lbs bananas, peeled and roughly chopped
- ¼ cup lemon juice
- ½ cup dark rum
Instructions
- Split the vanilla bean and scrape out the seeds. Place the seeds and pod in a large, wide pot. Add the bananas, brown sugar, lemon juice and rum and cook over medium-high heat. Stir frequently for about 30 minutes or until the fruit is quite broken down.
- Remove from heat. Discard the vanilla pod. Blend the banana mixture using a blender or food processor. Blend until completely smooth. Return the mixture to the pot and cook over low heat until a nice butter consistency is reached.
- Prepare a boiling water bath and heat the jars. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
- Ladle the banana mixture into hot jars, leaving ¼ inch headspace. Remove air bubbles, wipe the rims of the jars and seal.
- Process in a boiling water bath for 20 minutes for Calgary elevation.
Notes
- Serving suggestion - I think it be delicious spread as a layer in the bottom of pots for creme brulee then top your custard with banana slices sprinkled with sugar to be lightly torched.
Adapted from Tart and Sweet
Adapted from Tart and Sweet
https://www.poppyinnovations.ca/
]]>Strawberry Orange Compote
2015-07-22 17:21:48
Yields 8
Compote is so easy to make, a great place to start for people new to canning. Compote has a consistency somewhere between a jam and a syrup. Great to serve over a custard, crepes or drizzle over yoghurt or oatmeal and even add a spoonful to milkshakes.
Ingredients
- 2 quarts strawberries, hulled and quartered
- 2 cups sugar
- 1 orange, zest and juice
- 1 lemon, zest and juice
Instructions
- Prepare a boiling water bath and jars to sterilize. Place the flat lids in a small saucepan, cover them with water and simmer over very low heat. This compote will keep in the fridge for several weeks without canning so if you plan to eat it right away, you may wish to skip the canning process.
- In a large, nonreactive pot, combine the strawberries, orange zest and juice, lemon zest and juice, and sugar. Bring to a simmer over medium-high heat, stirring often. Lower the heat and cook for for 30-45 minutes stirring regularly. The consistency should be viscous but still runny.
- Remove the pot from the heat and ladle the compote into hot jars. Leave ¼ inch headspace. Wipe the rims, apply the lids and rings and process in a boiling water bath for 20 minutes. This processing time has been adjusted for the altitude in Calgary (3500 feet above sea level).
Notes
- Add a tablespoon of cinnamon or cardamom for a different flavour note. Try blood oranges instead of navel oranges. A splash of grand marnier at the end of the cooking time would also make a delectable dessert with the compote drizzled over ice cream.
Adapted from Tart and Sweet by Kellie Geary and Jessie Knadler
Adapted from Tart and Sweet by Kellie Geary and Jessie Knadler
https://www.poppyinnovations.ca/