Berry Jam

I've long since wanted to learn to can - without all the muss and fuss. Seemed difficult - and messy - and a lot of work, so you'd need a lot of produce. Somehow I've never found the time, or energy, or inclination, when I can just buy $4 jam at the store. But going shopping yesterday, my favorite jam was gone (this is two months in a row), and everything else had corn syrup and high-fructose corn syrup in it as well. Over the holidays Mom mentioned this recipe. Berries were on sale yesterday, so I thought I'd try it. Do you have a favorite recipe (or several) for fruit preserves? If so, I’d love to hear about it! Please use the comment section.

Berry Jam
Yield: about 1 jar. Cooks overnight!

Ingredients:
1 cup berries, packed tight
1 cup sugar (I've also seen the ratio of 2 fruit:1 sugar, might vary that next time)
Opt: Juice of 1/2 lemon

1. Mash berries. Combine fruit and sugar, and cook on stovetop until reaches a boil. Let simmer for 5 minutes or so, until thickens a little.
2. Cover and let sit overnight on cooktop.
3. In morning, return to boil. Simmer another 5 minutes.
4. Let cool. Store in refrigerator for up to 2 months.

Time Variation: If need same day, simmer 25-30 minutes, being careful that the bottom doesn't scorch.

Fruit Variation: Peach Vanilla Bean Jam. Use 3 lbs peaches, 3 1/2 cups sugar, 1-2 split vanilla beans, seeds scraped, and the juice of 1 lemon. Simmer until fruit is caramelized (could take 1-2 hours). Can and preserve or store in refrigerator.

Source: Mom. Fruit Variation: Annie's Eats.

Christmas Favorites

Here's a list of some of our favorite holiday cookies. More to come in the future!

Favorite Gingerbread Cookies

The secret, I believe, is the lemon icing. Yum!

Yield: 50 cookies or so (depending on the size of the trees, or whether you choose cutouts instead).

Ingredients

• For The Cookies:

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsulfured molasses

• For The Icing:

  • 2 tablespoons fresh lemon juice
  • 1 1/3 cups confectioners' sugar
  • Sanding or coarse sugar (optional)

Directions:

1. In a stand mixer or a large bowl (with a hand mixer), beat together the butter and sugar until pale and fluffy, about three minutes.
2. Add the egg and molasses and beat until blended, scraping down sides as necessary.
3. Place a sifter or sieve over the bowl, and add the flour, baking soda, ginger, cinnamon and cloves to the sifter. Sift onto the wet ingredients. Sprinkle over the salt, then beat just until combined.
4. Form into a disc and wrap in plastic wrap. Refrigerate for an hour, or up to three days. Keeps well wrapped in plastic wrap, in a ziploc bag, until ready to use.
5. Preheat oven to 350 degrees.
6. Remove disc from refrigerator, and roll to even thickness. Cut and bake 10-12 minutes.

Photo courtesy of and recipe adapted slightly from: Everyday Food December 2010

Mom's Butter Brickle Cookies

My mom makes these cookies every Christmas, as part of her massive Christmas cookie making factory. Always, always, these are the first to go.

Veggie Soup

When winter hits, there is nothing like warm, veggie soup to make you feel healthy, cared-for and warm. Here's my newest recipe for this incredible soup.

Ingredients:

1-2 Tbsp olive oil

1 chopped onion

2 stalks celery

2 tsp. Italian seasoning or Herbes de Provence (whatever you have on hand)

Salt and Pepper

32-48 oz Bouillon/Stock/Broth

1 box diced tomatoes, with juice (we use the Italian box brand)

4-8 cups mixed fresh or frozen veggies (e.g., zucchini, carrots, celery, lima beans, potatoes, peas, corn, anything you have on hand)

Directions:

1) Heat oil in a large stockpot. Add onions & celery, and cook 'til translucent, 5-10 minutes. Add seasonings.

2) Add broth, tomates, and up to 3 cups water. Let simmer.

3) Add vegetable, return to simmer, and cook until tender (25-50 minutes)(it takes up to an hour here at high altitude to cook the carrots. Next time - add to step one to speed up cooking time). Season with salt and pepper. SErve with rolls, baguette, croutons, texas toast or salad.

Recipe Collection - Chocolate Syrup

In an effort to stay more organized, I've decided to use the site to help me keep track of myriad recipes. As an added bonus, when people need a recipe, here's an easy place to search for them.

First up: Chocolate Syrup.

• 1/2 cup plus 1/8 cup sugar
• 1/2 cup cocoa powder
• 1/2 cup water
• 1/8 tsp salt
• 1 tsp vanilla extract

Whisk sugar and cocoa in small saucepan. Stir in water and salt, bring to boil over medium high heat (7). Whisk often and watch so it doesn't boil over. Reduce to medium-low (3) and simmer until thick, 10 minutes. Let stand 10 minutes. Stir in vanilla. Let cool. Store in container in refrigerator.