четверг, 20 октября 2016 г.

Welcome to Diane's Blog - Canning and Cooking at Home

Welcome to Diane's Blog - Canning and Cooking at Home

Welcome to Diane's Blog - Canning and Cooking at Home

Why am I sharing my Christmas Jam for 2016 already? Becasue tonight at midnight - we kick off a SPECIAL CHRISTMAS PROMOTION!! Yep! Make sure to TUNE IN TUESDAY 11/1 for ALL the details! In the meantime, I thougth I would share my Christmas Jam for 2016! Enjoy! ~Diane

Four Fruit Jam (Christmas 2016 Jam)


6 cups frozen or fresh fruit (1-1/2 cups raspberries, 1/2 cup sliced *nectarines (or peaches), 2 cups blueberries, 2 cups strawberries)

2-1/2 cups sugar (save 1/2 cup to mix with pectin)

2 cups honey

2 Tbs fresh lemon juice

1 tsp vanilla bean paste *optional

1 packet low sugar (pink box) sure jel

Recipe Note: *Traditional Four Fruit Jam would use blackberries in place of the nectarines.


Set fruit in pot with 1-1/2 cups sugar on low, let fruit simmer and macerate in sugar until juices start releasing - about 30 minutes. Stir in 1/2 cup sugar and 2 cups honey and let dissolve into fruit mixture - about 10 minutes. Immersion blend fruit until your desired consistency is reached. Stir in fresh lemon juice. Add in final 1/2 cup sugar with pectin mixed in and bring mixture up to a hard boil for 1-2 mins until boil cannot be sitrred away (do plate test to ensure gel stage has been reached) Stir in vanilla bean paste before jarring jam.

Jar jam with 1/4\" headspace and Water Bath process for 10 mins *or according to your altitude.

Recipe & Photos by: Diane Baker for Canning and Cooking at Home

Why buy store bought when you can create your own. This sauce has the best smell while cooking too - Enjoy! Diane

Enchilada Sauce

4 cups roasted Roma tomato base purée

1 pint home canned fire roasted green chiles

2 Tbs granulated onion

1 Tbs dried flake garlic

2 tsp cumin

2 tsp salt

2 Tbs chili powder

1/2 tsp cayenne

1/4 cup vinegar

1/2 cup packed brown sugar

Add all to saucepan, use immersion blender to blend smooth, cook down on a low simmer for a good 30 minutes, taste test for any additional seasonings, jar hot sauce to 1\" headspace and pressure can 20 minutes according to your altitude.

Makes: approx 6 half pints

When it comes to chocolate and desserts - you can 'hit the easy button' with an easy creation that still brings flavor to the table. This satisfying chocolate pie does just that - so easy to make and easier to eat! You can make your own graham cracker crust or whipped cream or use a store bought - it all works out great in this recipe! ~Enjoy! Diane

Chocolate Pudding Pie


1 (9 oz.) 10 inch Pre-Made Graham Cracker Crust **or homemade - see below

2 boxes (3.9 oz) of Jell-O instant chocolate Pudding

1 (8 oz.) container of Cool-Whip, thawed **or homemade - see below

2 cups 2% milk


Prepare the crust according to package directions by baking it for a short period of time. Allow the crust to cool completely.

Combine the pudding mixes and the milk and whisk it vigorously for two minutes, taking care to eliminate any lumps. (pudding will be thick) Allow the pudding to sit for an about two minutes.

Spread 1 -1/2 Cups pudding onto bottom of crust. Stir/Fold in half the Cool Whip into remaining pudding, and spread over first pudding layer in crust.

Cover the pie and place the pie in the refrigerator for at least 2 1/2 hours.

Approximately 30 minutes before serving the pie, stir the remaining Cool Whip until it is nice and creamy.

Place remaining Cool Whip on top of the chocolate pie and spread it around evenly. Place the pie back in the refrigerator for an additional 30 minutes before serving ~Enjoy.

Homemade Graham Cracker Crust:


1 and 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)

6 Tablespoons unsalted butter, melted

1/3 cup granulated sugar


If you're starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin.

Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 - 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup. The crust will be thick.

For Baked desserts, pre-bake this crust per your recipe's directions. I usually pre-bake for 10 minutes at 300°F

For No-Bake desserts, pre-bake this crust at 350 for 7 minutes and chill the crust for 2 hours before using in your recipe.

Homemade Whipped Cream


4 tablespoons sugar

2 cup heavy whipping cream


Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.

What? Chocolate and Cherries in a jam?! Yes!! My second luscious addition to this years #Choctoberfest. I am so there for this decadent pairing that will have you eating this jam directly out of the jar. Use this not only to top toast but, dollop onto ice cream or cheesecake, or stir into morning yogurt smoothie for a real treat!

~Enjoy! Diane

Chocolate Cherry Jam


6 cups Sweet Dark Cherries, pitted & coarsely chopped, fresh or frozen

6 Tbs. Ball Classic Pectin

1/4 cup bottled Lemon Juice

6 cups Sugar

2/3 cup Unsweetened Cocoa

Yield: Approx 6 half pints


1. Combine first 3 ingredients in a 4-qt. or larger stainless steel pot. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

2. Meanwhile, stir together sugar and cocoa until blended; add all at once to boiling cherry mixture. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

3. Ladle hot jam into a hot jar, leaving 1\u20444-inch head-space. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

4. Waterbath Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove to a draft free area to let jars cool.

Recipe by: \"The All New Ball Book of Canning and Preserving\"

Photos by: Diane Baker for Canning and Cooking at Home

Original article and pictures take http://www.canningandcookingathome.com/dianes-blog site

Комментариев нет:

Отправить комментарий