Tag Archive for canning

Garlic Scape Jam Plus a Giveaway!

Scapes! Scapes! Scapes! I’m obsessed. Every year I look forward to early June, when the Scapes are in season at the Farmer’s Market. I buy handfuls and then come home and turn them into pesto. The season is short, so I usually go back every week until they are gone just to snag more.

With ice cube trays full of frozen pesto now safely stowed in the freezer, I started thinking about other things I could do with scapes. Last year, I’d tried making a jam, but it failed miserably. I added a couple more fails to that count this year, but I finally hit on the right recipe.

The idea for this jam is more along the lines of a red pepper jelly–combining sweet, along with spicy, the tang of the vinegar, and, in this case, garlicky goodness.

I’d serve Garlic Scape Jam atop a baguette or crackers and cream cheese or brie. It brings a savoury element and pairs nicely with the softness of the cheese.

Garlic Scape Jam

I think this would also be killer to serve with any grilled meats. Try including it in your favourite glaze recipe (many glazes call for jam or preserves) to finish off grilled chicken, pork or steak.

The sweet-savory with the hint of garlic really, really rocks.

Bernardin Giveaway

I have one of these awesome home canning kits from Bernardin, and they sent me another one, so I thought I’d give it away to one of you so you can make your own Garlic Scape Jam or whatever you like!

It comes with:

  • a rack for easily raising and lowering your jars into the canning bath
  • a 21 quart canner
  • a jar lifter
  • a funnel
  • a magnetic lid lifter (this is my fave thing!)
  • a bubble remover
  • a 4 pack Collection Elite decorative jars with lids
  • Original Crystals pectin and
  • a recipe booklet.

To win: in the comments section below, tell me what you’d make with your new canning kit.

(CONTEST IS NOW CLOSED) 

For an additional entry, tweet:

Garlic Scape Jam

(recipe adapted from Wood Ridge Homestead)

Ingredients:

  • 2/3 cup Garlic scapes, washed–trim off anything above the flower
  • 2 green Bell peppers, washed, seeded, and cut into chunks
  • 1 cup white or apple cider vinegar
  • 5 cups sugar
  • 1/2 tsp red pepper flakes (optional–if you like a little heat)
  • 1 package Bernardin liquid Pectin

Method: 

  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Chop up the scapes into manageable 2″ sections, and put them in the blender. Blend the crap out of them until they are nicely pureed. Place them in a large, heavy-bottomed, stainless steel pot.
  • Repeat the same process (pureeing) with the green peppers, and add them to the pot as well, including any liquid that results from the blending.
  • Now add the vinegar and the sugar (and the hot pepper if you are using), and stir everything well to mix. Bring to a boil and allow to slow boil for 10 minutes. Add the pectin, and hard boil for one minute to thicken.
  • Using the funnel, ladle jam into hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using the air bubble tool, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Using your magnetic lid lifter, pull a lid out of the hot water, and centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • Using the jar lifter, fill up the canning rack that you’ve placed in the canner, in the position where it’s not in the water. Lower the rack into the water, ensuring that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands (listen for the “pop”s! It’s the most satisfying sound in the world!).
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Check out my other canning and preserving recipes here.

Apricot-Peach-Rosemary Jam

I started a herb garden this year on my roof, and I’ve been loving having fresh herbs at my disposal. In fact, I have so many that I’m trying to incorporate them into recipes where you wouldn’t normally expect them. Like including savory herbs in sweet applications.

A couple weeks ago, I made a blackberry-blueberry-sage jam. I’ve also tasted a similar version with basil, which works quite well. The herbs are not overwhelming, but there’s just a lingering essence at the end.

peach apricot rosemary jam

My friend Lili and I make an annual pilgrimage out to Richmond Country Farms to see what ingredients inspire us. Last year, it was a zucchini pickle, but this year, she was all about the sweet jams with savoury herbs. The peaches and apricots I bought were destined to go into a pie, but the contest I was supposed to enter got cancelled, so I decided to take Lili’s lead and make  jam.

Lili’s been eating hers on crackers with brie, but I’ve been enjoying mine simply on homemade, toasted bread. This jam is so luscious and golden. This is a small batch of jam; mine made 3-250 ml jars. Feel free to adjust proportions according to how much you want to make.

Peach-Apricot-Rosemary Jam

Ingredients: 

  • 3 large peaches
  • 10 apricots
  • 1 large sprig of fresh rosemary
  • 1.5 cups sugar
  • 2 tbsp lemon juice

Method: 

  • Peel the peaches. If they are quite ripe, a sharp knife will probably take the skins off without too much difficulty. Otherwise, dip them for about a minute in boiling water. Cut them in half and remove the stones, then chop them roughly. You don’t need to be too precious about it, they’ll boil down.
  • Halve the apricots and remove the stones. Again, chop roughly. Don’t worry about the skins–if some of them come off, that’s fine, if not, you won’t notice them very much in the cooked jam.
  • In a large pot, like a dutch oven or a stock pot, bring the fruit and the lemon juice up to a boil, then reduce to simmer. Add the sprig of rosemary, whole. Allow to simmer, stirring occasionally for about 20 minutes. You can mash with a potato masher to help release the juices, if you like.
  • Once the fruit is broken down, add the sugar, stir well, and allow to cook for 10-15 minutes more, until the jam reaches your desired consistency. To test for doneness, put a few tablespoons of the jam on a small plate. Run your finger through it. Your finger should leave a clean trail that does not close up afterwards. If there is a lot of foam, you can add a tablespoon of butter or margarine.
  • When the jam is done, remove the sprig of rosemary. You can stir in some finely chopped, fresh rosemary towards the end if you like flecks of green in your jam for contrast.
  • Preserve using the directions on this page.
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