STRAWBERRY BOURBON VANILLA PRESERVES
Undoubtedly, making jams, jellies and preserves is best with a reliable thermometer. However, there are other ways to ensure the recipe is working and the preserves will set. Before you start, place a couple of small plates or saucers in the freezer for testing the consistency of the preserves. When ready to test, spoon a sample onto the frozen saucer: if it's thick enough to stay mounded without running or spreading, the preserves are ready. If it's too runny, return the pot to a boil and cook for about 5 minutes more before testing again. Jam is a thick spread made from chopped, crushed, sliced, or puréed fruit and sugar. It can be made with or without commercial pectin. Jelly is made from juice only. It can be made with or without commercial pectin. Preserves are another thick fruit spread made from fruit cooked with sugar, but in this case, large pieces of the fruit, or the whole fruit (as in the case of berries), are suspended in a firm jelly or less-gelled syrupy base. Marmalade is a soft spread made from the peel and pulp of citrus fruit and are used as spreads and glazes.
Provided by Virginia Willis
Categories condiment
Time 5h
Yield Makes about 5 cups or 2 1/2 pints
Number Of Ingredients 5
Steps:
- Combine the strawberries with the sugar, lemon juice and salt in a large, nonreactive bowl. (You can also just macerate the fruit in the pot you will be using to cook the preserves.) Cover and let stand for at least 4 hours in the refrigerator or up to overnight.
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the preserves.
- Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6- to 8-quart non-reactive pot. Place over medium-high heat and cook, stirring frequently, until the sugar has melted completely, the strawberries begin to foam and the mixture looks thick, shiny and darker, about 20 minutes. Cook the preserves until it reaches the jelling point, 220 degrees F on an instant-read thermometer, about 20 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
- While the preserves are cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the preserves reach the jelling point (220 degrees F), use a slotted spoon to skim the excess foam from the surface. Add the split and scraped vanilla seeds and stir to combine.
- Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the preserves, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of preserves at room temperature for up to 1 year. Once the preserves are opened, store in the refrigerator for up to 1 month.
PORK BELLY PASTRAMI ON BISCUITS WITH STRAWBERRY-BOURBON PRESERVES
Provided by Food Network
Categories main-dish
Time P3DT20h30m
Yield 24 biscuit sandwiches
Number Of Ingredients 23
Steps:
- For the pork and brine: In a large stockpot, combine 1 gallon of water with the kosher salt, bourbon, granulated sugar, brown sugar, honey, curing salt, bitters, pickling spice and garlic. Bring to a boil and then refrigerate overnight.
- The next day, add the pork belly to the brine and refrigerate for 48 to 72 hours.
- Remove the pork from the brine (discard the brine) and rinse the pork with cold water. Pat the pork dry, then put it on a baking sheet and refrigerate it overnight, uncovered, to dry out.
- The next day, prepare a smoker with applewood chips.
- For the spice mixture: Combine the coriander, black peppercorns, paprika and red pepper in a small bowl. Rub the pork with the spice mixture.
- Smoke the pork at 180 degrees F until an instant-read thermometer inserted in the pork reads 155 degrees F, about 3 hours.
- For the strawberry-bourbon preserves: Combine the strawberries, brown sugar and 1 cup of the bourbon in a saucepan. Bring to a simmer, stirring often, and cook until the jam is reduced and thick, 45 minutes to 1 hour. Finish with the remaining 1 tablespoon bourbon. Let cool.
- For the biscuits: Preheat the oven to 400 degrees F.
- Mix the flour, baking powder, salt and baking soda in a food processor. Add the cold butter cubes and pulse until the butter is in little specks. Transfer the mixture to a large bowl, pour in the buttermilk and mix by hand. Scrape the biscuit dough out onto a lightly floured surface and pat it down with your hand until it is 1/2 inch thick. Cut the dough into about twenty-four 2-inch circles with a biscuit cutter or the rim of a glass and place the circles on a parchment-lined baking sheet. Bake until puffed and golden brown, 12 to 15 minutes.
- To assemble the sandwiches: Thinly slice the smoked pork belly pastrami and saute it briefly in a skillet over medium heat. Slice the biscuits and spread both sides with the preserves. Fill the biscuits with the sliced pork belly.
BLUEBERRY LEMON DROP JAM
From mid-April to the end of July, you can find pints of Southern-grown blueberries at farmer's markets and even in some locally minded grocery stores. My home state of Georgia is one of the top producers of blueberries in the entire United States. An alternative to purchasing your pints is taking advantage of the numerous you-pick farms. And you won't have to look far - when news of blueberries' healthy antioxidant benefits hit the presses, blueberries exploded on the farmer's market scene like a pie-eating contest at a county fair - they're all over! Homemade blueberry jam will let you enjoy summer all year long.
Provided by Virginia Willis
Categories condiment
Time 1h30m
Yield Makes about 8 cups or eight 1/2-pints
Number Of Ingredients 4
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the jam.
- Combine the blueberries, sugar, lemon juice and salt in a large, heavy-bottomed saucepan. Let stand until the berries start rendering their juice, about 15 minutes.
- Bring the blueberry mixture to a boil over medium-high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Using a slotted spoon, skim off any light-colored foam as it collects on the edges. Cook the jam until it reaches the jelling point, 220 degrees F on an instant-read thermometer, 30 to 45 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
- While the jam is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the jam reaches the jelling point (220 degrees F) add the reserved lemon zest and stir to combine.
- Place eight clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
BOURBON PEACH JAM
Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Time 1h20m
Yield 3 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
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- Prepare jars, lids and bands; heat up canner and sterilize jars. If needed, mix up calcium water.
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- When the strawberries are thickened, turn off the heat and add the bourbon and vanilla. Stir and allow to cool slightly.
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