3 c diced figs
1 c sugar
1 c water
juice of 1 lemon or 2 limes
1 t pure vanilla extract
Boil unti begins to thicken.
Archive for Jams and Spreads
Guava Jam
fresh ripe guavas
sugar
lemon juice
Peel the guavas then slice in half and remove all of the seeds; dice. Mix 3:1 with sugar. Boil about 10 minutes or so to remove excess liquid.
Cooked Frosting
2 cups sugar
5 tablespoons plus 1 teaspoon all-purpose flour
2 cups milk
5 tablespoons plus 1 teaspoon heavy cream
2 cups unsalted butter, soft but cool, cut into small pieces
1 1/2 teaspoons pure vanilla extract
In a small heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter then beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
Add the vanilla and food coloring and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Apricot Jam
3.6 gal apricot halves.
1.2 gal sugar
5 limes
put apricots in a big pot. Chop with spatula. Add sugar and lime juice. Boil at 225 for several hrs, stirring occasionally. Makes 9.5 quarts.
Tends to lose flavor after a couple of hours. Will probably taste better if use pectin.
2nd batch
7 cups crushed apricots, 2.5 cups sugar, juice of 3 limes. Boil in covered pot for a few minutes. Will still be runny.
2008 1st batch Stan did.
Yogurt “Cream Cheese” Frosting
2- 8oz Container plain fat free Voskos brand Greek yogurt
2 tbsp. Reduced fat cream cheese
1/3 ? 1/2 C. Powdered sugar
1 tsp. Vanilla extract
1 Pinch of salt
2 days before making the cupcakes or frosting place the two 8oz containers of Greek yogurt in cheese cloth set in a strainer over a bowl and refrigerate. After two days the yogurt will have strained out most of the liquid and will be a very thick, cream cheese like consistency. This step is extremely important, without it your frosting will be runny and not hold up on the cupcakes.
Bring cream cheese and yogurt to room temperature and place in the bowl of a mixer. Add the powdered sugar, salt and vanilla and whip until light and fluffy (the longer you whip it the lighter and fluffier it will be!). Frost cooled cupcakes with your healthy, low calorie cream cheese frosting.
*** This healthy dessert is sure to fool anyone with their moist, rich and creamy texture. The frosting truly makes these cupcakes irresistible!
Almond Mayonaise
| 1/2 c 1/2 c 1/2 t 1 t 2 t 1 t 1/2 t 1 1/4 c |
blanched almonds water salt garlic powder Spike seasoning cumin onion powder (or 1 t dry flakes) safflower or canola oil |
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| To blanch almonds, boil hot water. Remove from burner and add almonds. Let stand 15 minutes, then slip off skins of almonds.Blend water with almonds until smooth and thick. Add salt and seasonings. Blend in the oil by pouring it SLOWLY through the top of blender. Continue until well-blended and thick, stopping and stirring once in a while.
Serve on potatoes or mixed with steamed vegetables as a sauce, or use as mayonnaise. |
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Better Butter
| 1 c 1 c 2 T 2 T 1/2 t |
butter canola or olive oil dry milk water lecithin |
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| Blend w/ mixer, refrigerate. It is spreadable right out of the fridge, tastes GREAT, supposedly better for you than just butter. We use Canola in the batch for toast, muffins etc., for garlic breads, the olive oil blend is yummy. | ||
Simple Watermelon Rind Preserves
| 2 c 1 1/3 c 2 2/3 c 1 |
chopped peeled watermelon rind (red removed) sugar water lime (juice of) |
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| Combine. Simmer until liquid begins to thicken and is mostly gone. Pieces of watermelon should be clear and golden yellow.
Adapted from recipe of Melva Spencer. |
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Amy’s Cranberry Sauce
| 1 c 1 c 18 oz or 3 c |
apple cider (or orange juice and/or water) sugar cranberries |
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| Mix all ingredients. Stir on stove until cranberries all pop.Cool before serving. | ||
Spiced Loquat Jam
| Follow recipe on Ball Fruit Jell (no cook) Freezer Jam Pectin package. For 4 cups of chopped loquats, use 1/4 t nutmeg, 1/4 t cloves, 1 t ginger, and 2 t cinnamon. | ||
Elderberry Jam
| 2 c 1 1/3 c 1 |
crushed elderberries sugar juice of one small lemon |
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| Combine all. Simmer until juice just begins to thicken or foam. Refrigerate. | ||
Loquat Butter
| 3 gal 2 c 1 3/4 c 3 t 1/2 t |
unpitted ripe loquats (2 gal pitted) water sugar cinnamon cloves |
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| Wash loquats, cut off flower end, scrape out seed and portion of membrane that is easily removed. Add water and bring to a boil. Add 1 1/2 cups of the sugar. Chop with metal spatula and mash with potato masher while in pot. Remove 1/3 and blend, then return to pot and simmer until thick. Add spices premixed with 1/4 cup sugar. Makes 7 pints.Canning. Sterilize 7 pint jars/lids/rings in dishwasher. Place on steamer between holes over boiling water. Ladel jam into jars to 1/4-1/2″ from top. Wipe any jam from rim with clean damp cloth, add lid, tighen ring to slight resistance. Put cover on steamer. When steam is visible through escape holes, time 5 more minutes, then remove cover and turn off heat. Wait 1 min then set jars aside to cool for a few hours. Remove rings. Store in cool dark dry place.
Eat on bread or over waffles. |
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Easiest Orange Marmalade
| 12-15 6 c 6 c |
medium or small oranges water sugar |
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| Cut oranges in quarters. Remove seeds. Blend with water in a blender. Combine with sugar in a pan. Simmer for 1 to 4 hrs until starts to thicken and darken. Larger chunks of peel (if any) can be removed by skimming the heated mixture with a cheese grater.Makes about 2 quarts.
Stan’s recipe. |
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