Tasty Tuesday: Triple Berry Jam

My mom and I took the 4 kids strawberry picking the beginning of June. (One day I'll go through all those pictures and write up a post. One day, hopefully before my kids are teenagers.) We ate quite a few fresh strawberries, froze a bunch, and then made jam with the rest.

We made cherry-strawberry jam last year for my first attempt at jam making and canning. I have since canned a few other things, but hadn't made anymore jam. Last time, I was a little nervous that something would go wrong, but this time since I'd done it before, I was confident. Right?

Nope. There was still that little bit of anxiousness that my jam wouldn't be thick enough or that the jars wouldn't seal properly. I know, such confidence. 

But enough about that, let's make some triple berry jam!

Enlist the help of a big, strong helper. The cuter, the better.

 Mix berries and pectin (with portion of sugar) in a large pot.

Once the mixture has come to a boil, add the remaining sugar and stir; bring back to a boil.

Skim off the excess foam and pour the hot jam into prepared jars.

But beware . . .

If you try to fill the jars and take pictures at the same time, you might end up with jam on your counter. 

And then you'd have to scoop it up with your finger and taste the jam. But if you're like me, this wouldn't be the first taste of the delicious concoction anyway.

 Process the jars for 10 minutes in a boiling water bath.

Remove them, leave them on the counter until cool, and listen to the melodious pop-pop-pop of the cans sealing.

And that's that! I don't know why it's intimidating to me. It's not even difficult. We made a batch right after picking the strawberries and we're down to our last jar. This jam is absolutely delicious! Possibly the best jam I've ever eaten. We just made a second batch again because it's that good. This time, I used 12 oz raspberries, 16 oz blueberries, and just mashed enough of our frozen strawberries to equal a total of 6 cups of berries. So good. You just can't go wrong here. I have a feeling we'll be making a lot more homemade jams.

Triple Berry Jam

Ingredients:

4 cups crushed strawberries (about 8 cups whole)

1 cup crushed raspberries

1 cup crushed blueberries

4 cups sugar, divided

1 (1.75 oz) package no-sugar-needed fruit pectin

Directions:

1. In a large pot, combine the strawberries, raspberries, and blueberries. Whisk 1/4 cup sugar with the pectin (to avoid clumping) and add it to the pot. Bring to a boil (that can't be stirred away) on medium-high heat, stirring often. 

2. Add the remaining sugar to the mixture; return to a full rolling boil. Boil 1 minute, stirring constantly. 

3. Remove from heat; skim off foam. Pour hot jam into hot jars, leaving 1/4-inch. Adjust caps. Process for 10 minutes in a boiling-water bath. Remove from bath and leave on counter, without touching, until cool.

Recipe adapted from pickyourown.

Tasty Tuesday: Shortbread Sandwich Cookies

We made these cookies for Valentine's Day, but as with so many recipes and crafts, they can easily be adapted to fit any occasion. 

 Aren't they pretty? They're fairly simple to make. Just make sure you give yourself plenty of time before starting them since there's a lot of inactive time involved.

 First thing's first - make the dough.

Once the flour is mostly combined, it's easier to use your hands to fully incorporate the dough into a ball. Wrap it in plastic wrap and place in the fridge. 

 Use your muscles to roll out the chilled dough on a floured surface.

Then cut out your shapes and place on a parchment-lined cookie sheet and pop them in the freezer for another half hour.

Use a smaller cutter (does not have to be the same shape) to cut a hole in the center of half the cookies.

Jake got excited at this part because he remembered the stained glass candy cookies we made a few months ago. We didn't fill them with candy pieces this time though.

Instead, we filled the baked and cooled cookies with strawberry jam and . . .

Nutella! Yummy!

Surprisingly, I liked the jam-filled cookies better than the Nutella ones. The hazelnut-chocolate flavor was lost in the buttery-goodness of the cookies. In order to really taste it, you have to add a lot of Nutella. And that's just fine by me too. The cookies though, are pretty delicious all on their own. I could barely keep the kids from gobbling them all up before I could assemble them. They loved eating the tiny heart cookies cut from the centers. There's just something irresistible about cute, little desserts, especially when they're really yummy! 

They make a perfect Valentine treat and are even great for weddings or anniversaries. I think it would be fun for practicing shapes with toddlers, too. You could make the cookies into various shapes and use a different shape for the cut-out in the middle. Hey, any excuse to make cookies is a legitimate reason for me!

Shortbread Sandwich Cookies  

Ingredients:    

1 c (2 sticks) unsalted butter, room temperature
3/4 c confectioners' sugar
1 tsp pure vanilla extract
2 c flour
1/2 tsp salt

jam

Directions:
1. Cream butter, sugar, and vanilla with a mixer. Beat in flour and salt until just combined. Wrap in plastic; refrigerate 30 minutes.
2. Roll out dough on a lightly floured surface to 1/8 inch thick. Cut out with a approximately 1 3/4-inch scalloped cutter, and transfer to a parchment-lined baking sheet; place in the freezer to harden for 30 minutes. Cut out heart shapes from half the cookies, then return to freezer for another 15 minutes.
3. Bake at 325° for 11-13 minutes or until just before cookies begin to brown around the edges.
4. Shortly before serving, spread scant 1 teaspoon jam on whole cookies; gently top with cut-out cookies. Refrigerate until ready to serve. Finished cookies can sit at room temperature up to 3 hours.

(Recipe adapted from Martha Stuart Weddings) 



Linked to Watcha Making Wednesdays

Tasty Tuesday: Cherry-Strawberry Jam

This was my first time making jam. Can you believe it? It was even my first time canning. *Gasp* Crazy, I know. They're both things I've always wanted to do, but just never got around to doing.  Until now.

We still had about 3 cups of cherries left after making the cobbler. I had planned to make a pie, but decided on this recipe instead.

Ingredients:

2 1/2 cups finely chopped or ground sour cherries

2 cups red strawberries

5 cups sugar

1 (1.75 ounce) package powdered fruit pectin

Directions:

1. In a large kettle, combine cherries and strawberries; stir in pectin. Bring to a full rolling boil, stirring constantly. 

2. Add sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. 

3. Remove from the heat; skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

I don't own a cherry pitter. I meant to borrow my mom's since it makes the whole pitting cherries thing much, much easier. Not to worry though, I had a plastic drinking straw. You simply put the cherry on top and pull it down onto the straw, leaving the pit at the top. Ideally, you need three hands: one to hold the cherry, one to hold the straw, and one to hold the camera. Alas, I have only two. Such is life.  I had to settle for pitting it, wiping off my hand, and snapping a picture. If you're not photographing, don't feel bad about not having a third hand.

The cherry pitter is a much faster process than using the straw. You also get a much neater hole, instead of a mangled cherry. (The appearance doesn't matter when making jam since the cherries are chopped.)

One more tip - don't pit the cherries near a drainer full of clean, drying dishes. I splattered cherry juice everywhere . . . and I was being careful! A pitter is a much cleaner process. 

I absolutely love my food processor. It is a magical tool. You dump in cupfuls of fruit, pulse for seconds, and get perfectly chopped  mush.

But beware! It may be "too loud" for some. 

Isn't that beautiful? Alyssa and I were ready right then and there to grab a straw and slurp away. Mmm, it smelled sooo good already. All we needed was a little vanilla ice cream, and we could have whipped up some shakes in no time!

But no, back to the jam . . .

After combining those shades of red, she added the thickening agent, the pectin.

She stirred it up some more, let it boil, and added the sugar. Personally, I suggest trying to get all the sugar in the pot. You can, however, do what you choose. It's just a preference of mine to contain the sugar with the other ingredients. I know, I'm silly like that.

Here's where it really gets fun! As the mixture comes to a boil, the pectin starts to do its job. The liquid thickens and bubbles. It gets frothy and fills the pot. It was like having our own volcano oozing hot, red lava right there in the kitchen. Thankfully, the volcano didn't erupt!

We canned a few jars. (Jarred a few cans?) Having never canned before, I was almost skeptical that it wasn't going to work or that I would do something wrong. It was pretty exciting when I saw that they did indeed seal! Yea!

The jam was incredibly yummy! It reminds me of strawberry-rhubarb pie (my favorite!) It goes perfectly with freshly baked homemade bread. Delicious! I would definitely make this again . . . after I buy a cherry pitter.

Tasty Tuesday: Apple Butter

Jake has been on a "field trip" to his grandparents' house the past couple of days. He has done his school work there, much to his disappointment. So, we didn't do anything yesterday for Make It Monday. I was able to do some deep cleaning in the bedrooms though, since he wasn't here to reclaim the toys I was taking. I guess yesterday was Make It Clean, which makes me very happy.

Today, Alyssa and I made apple butter. She enjoyed having Mommy all to herself.

Ingredients:
5 1/2 pounds apples - peeled, cored and chopped         2 teaspoons ground cinnamon
2 cups white sugar                                                          1/4 teaspoon ground cloves

1 cup brown sugar                                                           1/4 teaspoon salt

Directions:
1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

5. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

After six hours of cooking, I made the mistake of trying it. Actually, the mistake was allowing Zac to see me try it. He insisted on having some himself, and when I say "some," I mean a bowl full. At this point, it tasted and smelled like apple pie. Good, but not apple butter.

When it was finally finished cooking, I poured it in the blender and pureed it until smooth. Finally, after 12 hours, we have apple butter! It was worth the wait!

It's great on toast, pb&j sandwiches, as a topping for ice cream or however else you can think of serving it. I had never been a fan of apple butter before, but I love this homemade version!

Linked to Savvy Slow-Cookin'