Archive for the Category ◊ Jams, Curds & Marmalades ◊

31 Jul 2010 Fresh Strawberry Jam (3 ingredients, no pectin)

Has it been a week since I posted a recipe? Argghhhhh. I hate, hate, hate being laid up. I want to walk! When I get up from this chair, things are going to change. I will swim, I will work out, I will walk…and I will cook and post and maybe(!) start cleaning again. Having a broken ankle is soooo NOT fun. My heart goes out to all of you who have had to go through stuff like this before. I’m in a relatively minor pickle and have a lot of help and just listen to me whine…

Thank goodness I have a lot of recipes and a daughter willing to cook her way through them all while I sit on the sidelines. She’s even turned out to be good little food photographer! She decided it was time to make strawberry jam.

We have a strawberry delivery person in our neighborhood. He first knocked on my door pulling strawberries in a rickety Red Flyer wagon. Now he drives a fancy van. He used to just bring strawberries. Now he brings strawberries, mangoes and oranges. The only problem is…, he brings flats of strawberries and mangoes and 25 lb bags of oranges. I always buy what he has and then I have to start cooking. He knocked early last week so we’ve had Strawberry Volcanoes, Strawberry Cake, Chocolate-Strawberry Pie (not yet posted) and, with the leftover less-than-perfect strawberries, Fresh Strawberry Jam.

I found this recipe in a Cooking Light magazine. I am not sure of the date or the year, but it was probably about 4 or 5 years ago. I usually make a double batch of this, and then store 1/2 cup portions in the freezer. I just loooove hot buttered toast with Fresh Strawberry Jam. By making this when strawberries are at their tastiest, juiciest best, I can enjoy the taste of the best strawberries all winter long!

Fresh Strawberry Jam

4 cups sliced strawberries
1 cup sugar
2 teaspoons fresh lemon juice

Combine strawberries and sugar in a medium saucepan, and bring to simmer over medium high heat, stirring frequently. Reduce heat to medium, and simmer 1 hour or until thick (if you are doubling the batch, this step may take an additional 30 to 45 minutes), stirring occasionally. Remove from heat, stir in lemon juice, and let cool to room temperature. Makes approx. 2 cups. Can be stored in a covered container in refrigerator for up to one month. For longer storage, freeze.

Thanks for stopping by my kitchen today.  Stop by again in January for some hot buttered toast with Fresh Strawberry Jam (I’ve put some away in the freezer just for us)!

25 Feb 2010 Microwave Marmalade

You can make marmalade for breakfast. Yes you can! It’s amazing! I have made orange, lemon and lime marmalade with this recipe. It’s so QUICK! I am so impressed. I have had better marmalades, but they weren’t made in 15 minutes from the citrus in my backyard. This recipe is a winner.

The original recipe was found at Put Up or Shut Up!, a canning blog.

Notes from original recipe:
Do not double the recipe, the microwave will not like it and you will end up with a giant mess.
Use a high-sided microwaveable container (I used an 8 cup Pyrex measuring cup) to microwave the marmalade
After you get the basic technique down, play a bit…, add a touch of booze or spice!

Microwave Marmalade

Thinly sliced zest (with no white stuff) from 1 lb of citrus
3/4 lb citrus, all peel, white rind and seeds removed (tangerines, lemons, limes, oranges or a combination)
1 1/4 cup white sugar
1-tablespoon rum (optional) (I used Cointreau)
½ teaspoon freshly grated nutmeg (optional)

Peel and seed fruit, removing and discarding all the white pith and white stringy bits from the outside and down the center of the fruit. Weigh the peeled fruit and removed zest, you’ll need 3/4 lb. of pulp and zest. Place zest, pulp and sugar in the bowl of a food processor. Puree, making sure all the peel and section skins are reduced to a pulp. Pour pureed mixture into a high-sided microwaveable bowl, adding optional alcohol and nutmeg. Cover tightly with plastic wrap pierced a few times to vent. Microwave on high for 5 minutes. Stir; remove platic wrap and return to microwave for 7 minutes. Remove, stir and check thickness. At this point, depending on the juiciness of your fruit (oranges mainly), return mixture to the microwave for another 2-3 minutes. Marmalade will thicken as it cools. Makes 2 cups. Keep in refrigerator for up to three weeks. Can be frozen for longer storage.

Thanks for visiting!

21 Feb 2010 Microwave Lemon Curd

Lemon Curd: (n) a wonderful treat cursed with an unfortunate name.  Don’t be put off.  Lemon Curd is not curdled and there are no curds (nor whey).  So why the unfortunate name?  I just don’t know.  Never mind, though, Lemon Curd is lovely;  it’s sort of a lemon jam. There’s nothing better at the end of the day (or the beginning of the day or the middle of the day, for that matter) than a slice of hot toast with lemon curd, a cup of hot tea on the side, with feet up and something nice on the telly. Oh, yes there is, two slices of hot toast with lemon curd!  I picked 6 large lemons off of my neighbors tree this afternoon and whipped this up in the microwave. Enjoy Lemon Curd on your toast all week. Next weekend put some Lemon Curd in the middle of a layer cake, cupcakes, or cookies AND, I will post a recipe for a Pavlova with lemon curd and blueberries to finish off your batch. Leftover lemon curd will keep in the refrigerator for approximately three weeks.

I was reminded of this microwave recipe when I visited a few food blogs recently; 2 Stews and La Table de Nana.

Microwave Lemon Curd

1 cup sugar
3 whole eggs
1 cup freshly squeezed lemon juice (about 6 or 7 large lemons)
zest of 3 lemons (I used a microplane)
1/2 cup butter, melted

In a microwave safe bowl whisk together sugar and eggs until smooth. Sir in lemon juice, lemon zest, and melted butter.  Microwave for one minute, stir, microwave for another minute, stir.  Do this until the lemon curd is think enough to coat the back of a spoon.  This will take 5 – 7 minutes.  At this point can pour into small sterile jars to give as gifts, or cool, then cover and refrigerate for your family to use.  Store for up to three weeks in the refrigerator.

Thanks for visiting! Enjoy your Lemon Loveliness with your feet up, a cup of tea, and a good book.