Sunday, September 27, 2009

Apples in jars!

Today was apple day! We picked a few bags a couple of weeks ago and today turned them into curried apple chutney:
and apple maple jam (with our own maple syrup):
Bill claims that we have earned the right to survive the winter based on the amount of food we have in jars. I believe you can never have too many jams!!! I've got some pumpkin jams to make and perhaps a few more apple concoctions, but we're mostly done for the year.

This makes me quite giddy!

Posted by Picasa

Sunday, September 13, 2009

Plums, pears and baking

We picked up half-bushels of pears and plums at the orchard this week. Unfortunately, neither is locally grown. The last time we got peaches we asked about their origin (as we didn't see any peach trees in the orchard) and learned they truck some fruit in. The fruit is delicious, however. A few pears ended up in apple-pear crisp and the plums have been made into butter, jam and chutney. We canned some of both fruits for winter baking.
This is the most amazing thing to happen to homemade jam since yogurt. Jammy shortbread stuff:

The recipe was shared with a canning group on Ravelry. It makes perfect use of one jar of jam (or can be doubled). Our first batch was with peach/cherry jam and it was ahmazing. Yeah, it takes two sticks of butter but just eat it. Trust me. Nom.

Shortbread Jam Squares

1 c. soft butter

1 c. sugar

1 egg

2 c. flour

3/4 cup pecans, chopped (optional)

1 half pint jar of jam or preserves

Preheat oven to 350 degrees. Combine butter and sugar in a large bowl. Beat on law scraping bowl often. Add egg and flour. Beat until crumbly. Stir in nuts if using. Separate 1 cup of the batter and set aside. Press the remaining dough into the bottom of a 9 inch square pan. Spread preserves to within 1/2 inch of the edges. Crumble the reserved dough over the preserves. Bake 40 - 50 minutes until light brown. Cool completely before cutting.

Posted by Picasa