Archive for July, 2013

Spiced Blueberry Jam Recipe

Friday, July 26th, 2013

 

Blueberries are great right now, so why not take advantage of them? This recipe for spiced blueberry jam is a delicious way to add a kick a peanut butter and jelly sandwich. It’s also tasty between layers of lemon cake, on corn muffins for breakfast, swirled into yogurt, and even right out of the jar with a spoon (no shame here!)

Our blueberry jam recipe is pretty simple, and it actually works very well with frozen blueberries, so bookmark this for when the holiday season rolls around. Packed up nicely, it makes an unforgettable gift!  Check out Kilner’s great selection of Jar sealing sets to help you wrap your homemade gifts in style!

 

 

Equipment

– Large Stock Pot
– Six 0.25 liter Kilner Preserve Jars
– Kilner Easy-Fill Funnel or wide mouthed canning funnel
– Kilner Jam Jar Tongs or canning tongs
– Large (8-ounce) ladle
– Paper towels or dishtowels
– Magnetized “lid-wand”

Kilner Jam Pan or medium-large non-reactive saucepan

– Wooden spoon or Jam Spatula
– Potato Masher
– Nutmeg Grater or Microplane

Ingredients

– 26 oz fresh blueberries OR 2 (12-ounce) bags frozen blueberries – You can also use a mix
– One (1 3/4-ounce) packet dry pectin
– 1/4 teaspoon star anise, ground fine
– 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)

– ¼ tsp ground cloves

– ¼ tsp ground cinnamon
– 2 tablespoons lemon juice
– 4 tablespoons (2 ounces) cider vinegar

– 1 tablespoon orange juice
– 3 cups sugar
– 1/2 cup water

 

 

Directions

For the jam:

– Place blueberries in jam pan over medium-low heat.

– Sprinkle with pectin followed by the anise, nutmeg, cinnamon, cloves, orange juice, lemon juice and vinegar.

– Once liquid starts to pool in the bottom of pan, increase the heat to high and bring to a boil.

– Lower heat slightly and boil gently for five minutes occasionally mashing mixture.

– Mash in sugar, add the water and return to a boil for 1 minute.

– It’s that easy. You just made jam!

Preserving the jam:

– Thoroughly wash all your Kilner jars and lids in hot soapy water, along with ladle and funnel.

– Put all items in large stock pot.

– Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize.

– Turn off the heat, wait 5 minutes then add the lids.

– Leave all jars in the pot until you’re ready to can.
– Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it’s hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)

Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This “headspace” is necessary for the jars to seal during processing.

Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the  magnetized device of your choice to position lids on each jar. Screw the rings loosely (Remember, the rings don’t seal the jars they only hold the lids in place. Heat will drive out the extra air in the jars, which when cooled will create a vacuum with the vacuum disc seal, sealing the jars. If your rings are too tight, there may not be room for air to escape and your jar could crack.)

Return the jars to the pot being certain that they don’t touch the bottom of the pot or each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat for 5 minutes (longer if more than 1000 feet above sea level). Be sure not to start your timer until a true rolling boil is reached. The air may bubble out of the jars before a boil is reached. Don’t be fooled.

 

Once your jam is done, it’ll keep for 6 months to a year (or a couple of weeks in the refrigerator once the seals are broken.) So you could start making this delicious spiced jam now and it’ll still be excellent this holiday season!

From all of us here at Pacific Merchants and Kilner, Happy Canning!

 

 

Perfect Pecan Pie Recipe and Tips

Friday, July 12th, 2013

Today is National Pecan Pie day!  Like so many of those other food related holidays, we think that it’s a pretty good excuse to get creative in the kitchen and bake something delicious, and pecan pie is one of  my personal favorites! Even if you’re not a pecan pie fan, this simple recipe is sure to change your mind. It is fragrant with orange peel, rich with bourbon and cinnamon, and amazing with vanilla ice cream.  So let’s get started!   This is a great pie to finish off a summer BBQ, but it’s also wonderful for the holidays, so make it now and bookmark it for later! Trust me, it’s a total crowd pleaser at Thanksgiving!

First, gather up your equipment.  You’re going to need a saucepan, a mixing bowl that can handle heat (our Mason Cash cane mixing bowls are perfect,) a rolling pin, a pie dish, a baking sheet and a whisk. If you’re making crust from scratch, you’ll need a separate bowl for that. I suggest popping a Mason Cash bowl in the fridge for your crusts. They stay cold forever, which makes for a better dough!

 

A note on pie dishes:  You’ve probably noticed that there are a lot of different kinds of pie dishes on the market. On a recent trip to the cooking store in my area I saw flimsy foil dishes along with metal, Pyrex, enamel, ceramic and stoneware.  For pies with a pre-baked crust, I’m partial to enameled pie plates like our Enamour dish.  It conducts heat really evenly which is essential for baking an unfilled crust.  For other pies, I really love terracotta bakeware. I use our Mason Cash terracotta pie plate for pretty much every fruit pie I make, along with this pecan pie. It promotes a really crisp crust, but keeps it flaky and buttery, rather than drying out the crust.  Now on to that pecan pie recipe!

Ingredients

  • Pie crust (either store bought or use our favorite recipe HERE)
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon bourbon or whiskey
  • Zest of one orange
  • ¼ tsp cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups lightly toasted pecan halves (1/2 pound)

 

Instructions

  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
  • Place in buttered terracotta pie dish.
  • Trim edge, leaving a 1/2-inch overhang.
  • Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
  • Lightly prick bottom all over with a fork.
  • Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Meanwhile, melt butter in a small heavy saucepan over medium heat.
  • Add brown sugar and cinnamon, whisking until smooth.
  • Remove from heat and whisk in corn syrup, vanilla, bourbon, orange zest, and salt.
  • Let cool for 2 minutes
  • Lightly beat eggs in a medium bowl that can handle heat.
  • Gradually beat the corn syrup mixture into the eggs, whisking the whole time
  • Put pecans in pie shell and pour corn syrup mixture evenly over them.
  • Bake on baking sheet until filling is set, 50 minutes to 1 hour.
  • Cool completely.

 

Enjoy! It’s National Pecan Pie day, so the calories definitely don’t count.


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