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Category: Condiments & Extras

Quick Pickled Fennel with Orange

Quick Pickled Fennel with Orange

3 small fennel bulbs
2 tsp. kosher salt
1 small orange, sliced
1/4 tsp. freshly ground black pepper
1 C. apple cider vinegar

Wash fennel bulbs and remove stems. Slice in half and cut out the hard core. Slice paper-thin on a mandoline. Sprinkle kosher salt over shaved fennel and toss to combine. Let fennel sit for at least an hour. When time is up, pour fennel into a colander and squeeze to remove the liquid that was produced while it sat with the salt. Return fennel to the bowl and toss with orange slices and black pepper. ack fennel and orange into a quart jar and top with the apple cider vinegar. Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel. Stash jar in the fridge and let sit for at least 24 hours before eating. This quick pickle will keep at least 2-3 weeks in the refrigerator.

Meyer Lemon Marmalade II

Meyer Lemon Marmalade II

3 pounds Meyer Lemons (or any lemons)
4 1/2 C. Sugar (I use organic raw sugar)
2 oz. prepared pureed Ginger or 4 tsp. finely chopped fresh Ginger
7 C. water

Prepare water-bath canner with jars by bringing cool jars and cool water to a boil in canner. Turn heat down and let simmer until ready to use the jars.

Scrub lemons thoroughly. If they are not organic, scald with hot water to remove any wax and debris. Prepare lemon peel by cutting the peels from the lemons with a sharp knife or using a vegetable peeler. Avoid cutting into the pith (the white part). You should end up with long swirls of peel. Cut across the swirl into very small slivers. Place the peels into saucepan with 1 C. the water, add saucepan lid, and simmer long enough for the peels to soften – about 30 minutes. Remove from heat and set aside.

Meanwhile, chop the remainder of each lemon into small 1/4 inch pieces, retaining all the pith, fruit and seeds, and juice. Place these pieces into a cheesecloth and tie tightly. Place in non-reactive saucepan and cover with the water. Boil 1 hour. Remove the cheesecloth bag from the liquid and cool. The easiest way to do this is to place in a sieve over a bowl. When cool enough to handle, press as much of the liquid from the bag as possible. It will be milky and sticky – this is the good pectin that will aid in setting the marmalade. Discard the cheesecloth bag.

Now combine the softened peels, the liquid remaining in the saucepan, the additional captured liquid from the bag, ginger and sugar. Bring back to a boil, then lower heat to medium, stirring until sugar is dissolved. Continue cooking uncovered until the liquid reaches 220 degrees on a candy thermometer. Remove from heat.

Immediately spoon into jars and process for 10 minutes after water returns to a boil in a boiling-water bath. Remove jars from canner and cool on heat-proof surface. Check lids after 1 hour, refrigerate any unsealed jars. Let the remainder of the jars cool overnight. Label and date and store in cool, dry place.

Cook’s Illustrated Caramelized Onions

Cook’s Illustrated Caramelized Onions

If the onions are sizzling or scorching in step 2, reduce the heat. If the onions are not browning after 15 to 20 minutes, raise the heat.

1 tsp. unsalted butter
1 tsp. vegetable oil
1 tsp. light brown sugar
½ tsp. salt
2 pounds onions, halved and sliced pole to pole into 1/4-inch-thick pieces
1 tsp. water
Pepper

Heat butter and oil in 12-inch nonstick skillet over high heat and stir in sugar and salt. Add onions and stir to coat. Cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. Off heat, stir in water. Season with pepper to taste. (Onions can be refrigerated for up to 1 week.)

Apricot Vanilla Bean Jam

Apricot Vanilla Bean Jam

2 pounds ripe apricots
1/4 C. water
Small wedge fresh lemon
2 1/2 C. granulated sugar
1 to 2 vanilla beans

Cut the apricots in half and remove the pits. Place apricot halves, water, the juice from the lemon, and the lemon rind itself in a large non-reactive pot. Stirring intermittently, cook over medium-high heat until the juices begin to boil. Reduce the heat, cover, and simmer until the apricots are soft and tender, 5 to 10 minutes. Once soft and tender, stir in the sugar. Split the vanilla beans down their length, scrape out the seeds, then add both the seeds and the pods to the pot. Increase the heat back up to high and bring to a rolling boil. Clip on a candy thermometer and continue to cook, while stirring, until the jam thickens and reaches about 220°F. Carefully remove the vanilla bean pods and lemon rind. Ladle the jam into clean 4-oz., half-pint, or pint-sized glass jars and store in the refrigerator for up to 3 weeks.

Recipe Notes: Taste your fruit first to check for ripeness and sweetness. Additional sugar may be required. This recipes keeps the skin on the apricot before cooking. You can remove the skins before cooking if you like. To check for doneness, place a small plate in the freezer when you start the recipe. As the jam nears completion, place a small amount on the plate and return the freezer. If the jam wrinkles as you nudge it, it is done.

Classic Peach Jam

Classic Peach Jam

3 pounds peaches, peeled, pitted and finely chopped
5 1/2 C. sugar
2 T. fresh lemon juice
1/2 tsp. butter
1 box fruit pectin (I use Sure-Jell)

Place the peaches and lemon juice into a large pot. At this point, I like to take my potato masher and mash the peaches a bit. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the peaches and add the butter. Stirring frequently, bring the peach mixture to a full rolling boil (a boil that does not stop bubbling when stirred), then add the sugar. Stir to fully incorporate.
Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly. Remove the pot from the heat. Skim any foam from the surface. Ladle quickly into clean jars. (I like to use a wide funnel.) Wipe the rims of the jars with a clean cloth. Place the heated lids (lids that have been placed in simmering water for at least a minute) on the jars and tighten the bands. Place the jars in a canner and process (gently boil) for 10 minutes (water should cover the jars by an inch or two–add boiling water, if necessary), then remove the jars from the canner. Cool completely before storing. Make certain all lids have sealed properly before storing. If the lid springs back when pressed in the middle, it is not sealed and should be stored in the refrigerator.

Mango, Vanilla, Lime and Cardamom Jam

Mango, Vanilla, Lime and Cardamom Jam

10 C. mango, pureed in the food processor, but with some chunks still remaining (about 10 mangos)
8 C. granulated sugar
1/4 C. lime juice
3 vanilla beans, split and scraped out (alternately, you can add 2T.of vanilla AFTER cooking the jam, just before putting into containers)
1/2 tsp. ground cardamom

In a large dutch oven or pot, combine the pureed mango, sugar, lime juice, seeds scraped from the vanilla beans as well as the split vanilla beans (which will be discarded later), and ground cardamom. Slowly bring the mixture up to a boil over medium/high, stirring occasionally to prevent the jam from burning. Once the jam is at a rolling boil, turn the heat down to medium, and continue to boil for 25-30 minutes, stirring occasionally. You can test to see if you have cooked your jam long enough by putting some on a plate or small bowl and putting it in the freezer for a few minutes. Once it has cooled, it should be a nice jam consistency, not too runny. If it is still too runny, continue cooking and checking, until you have reached your desired consistency. Remove and discard the scraped out vanilla bean pods and pour jam into clean jars or containers, allowing to cool to room temperature before storing in the refrigerator or freezer.

Pickled Fermented Garlic Scapes

Pickled Fermented Garlic Scapes

1 quart (8 Servings)

Choose just the tenderest and youngest flowers for these pickled garlic scapes, leaving the scape’s woody stem for use in a naturally probiotic, fermented relish or to use fresh. These pickled scapes are strongly flavored and deeply robust with garlic flavor. You can always add spices to the mixture as well, dill and bay do nicely, but garlic lovers will revel in the simple combination of scape, salt and starter. Fresh whey, sauerkraut juice or packaged starter work well.

1½ tsp. unrefined sea salt
1 package vegetable starter culture (or substitute ¼ C. sauerkraut juice or fresh whey)
1 quart garlic scapes

Stir sea salt and starter culture or whey together with one quart fresh, filtered and dechlorinated water until the salt and starter culture are dissolved into the water completely.
Pack your crock full of trimmed garlic scapes. Pour the mixture of water, salt and starter over the scapes, ensuring that they’re completely covered by the brine. Ferment at room temperature for at least a week, preferably two or even three or four (fermentation is not an exact science), until the scapes achieve a level of sourness that suits you. Once the scapes have pickled to your liking, remove them to the refrigerator or a cool cellar for storage.

Spiced Rhubarb-Cherry Chutney

Spiced Rhubarb-Cherry Chutney

Most home cooks consider rhubarb a fruit, which is why it has earned the nickname “the pie plant.” But rhubarb is actually a vegetable and thus perfectly suited for savory uses as well as desserts. When I spot the first crimson stalks at the farmers’ market, I shuttle them home to make this gently spiced rhubarb-cherry chutney. Try it spooned atop slices of roasted pork tenderloin.

¾ C. packed dark brown sugar
1⁄3 C. red wine vinegar
1 ½ lb. rhubarb, cut into ½-inch pieces (4 C.)
½ C. dried cherries
Zest of 1 orange
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. freshly ground black pepper

Bring the sugar and vinegar to a boil over medium-high heat in a large saucepan. Stir in the rhubarb, cherries, orange zest, cinnamon, cloves, and black pepper with a wooden spoon, and bring the mixture back to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the rhubarb is tender and the mixture thickens slightly, about 6 minutes. Let the chutney cool to room temperature before transferring it to an airtight container. Stored in an airtight container in the refrigerator, it will keep for about 1 week. Bring to room temperature before serving.

Strawberry Balsamic Refrigerator Jam

Strawberry Balsamic Refrigerator Jam

1 tsp. lemon juice
zest of 1 lemon
1 lb. strawberries, stems removed and roughly chopped (good use for overripe berries)
1/3 C. sugar to 1/2 C., depends on sweetness of your strawberries
1 tsp. aged balsamic vinegar

Combine the lemon juice, lemon zest, strawberries, and sugar in a saucepan. Bring to a boil over medium high heat and cook for 10 minutes, stirring frequently. It will look really watery at first, but it will start to thicken up as it reduces. Once you have the thickness you want, reduce the heat to medium and add the balsamic vinegar. Cook for 3 more minutes, then place your jam in a clean glass container. Refrigerate, and spread on biscuits, toast, or whatever you’d like. Enjoy!

Mango Lime Jam

Mango Lime Jam

3 C. mango pulp, coarsely chopped into raisin-sized pieces
3¼ C. granulated sugar
¼ C. fresh lime juice
Zest of 2 limes
Half of 3-oz. pouch of liquid pectin

In a nonreactive pan, mix together mango, sugar, and lime juice, and bring to a boil over medium heat, stirring constantly. When the mixture comes to a boil, add the lime zest, turn up the heat to medium and let the mango mixture boil for 3 minutes, stirring constantly. Stir in the liquid pectin and let the mixture boil for one more minute. Take the pot off the heat and let the jam rest for 5 minutes before putting it into the jars. This allows the jam to thicken up a bit which promotes better suspension of mango pulp; otherwise the mango pieces will rise to the top instead of being interspersed throughout the entire jar. Process with the water bath canning method. Alternatively, the jam can be stored in airtight containers and kept refrigerated.

North Indian Carrot Pickles

North Indian Carrot Pickles

1 pound carrots, scrubbed and patted dry
1½ tsp. crushed red pepper flakes
1 tsp. mustard seeds, coarsely crushed
1 tsp. pure kosher salt
½ tsp. turmeric
½ C. vegetable oil
¼ tsp. asafetida
1/3 C. strained fresh lemon juice

Wash 2 pint jars well, then dry them thoroughly inside and out. Wash and dry the lids. Cut the carrots into ¼- to ½-inch-thick sticks 4 inches long (to fit in pint jars). Pat dry and put in a dry medium-sized bowl. Add the red pepper flakes, mustard seeds, salt, and turmeric; toss to combine. Set aside. In a medium sauté pan, heat the oil over high heat for 30 seconds, then sprinkle in the asafetida, if using. Add the carrots and spices. Cook, stirring constantly but carefully with a clean, dry spoon, for 1 minute. Add the lemon juice and cook, stirring, for 1 minute more. Remove from the heat. Using dry tongs, transfer the carrots to the jars, then divide the liquid and spices between the jars. Let cool to room temperature, then put the lids on and refrigerate for 4 days before serving. The pickle will keep for at least 6 weeks; be sure to use only dry utensils to scoop out the pickle as you use it, as it will spoil if any water comes in contact with it.

Strawberry Vanilla Jam

Strawberry Vanilla Jam

This recipe is a classic Strawberry Jam. But we’ve brought it to modern taste standards by using Pomona’s Pectin which requires little or no sweetener. Pomona’s Pectin relies on Calcium Water (included in the box of pectin) to make the jam set. It can be found in stores like Whole Foods that sell natural or organic products. When using any pectin product, always follow the package directions exactly. Otherwise your set may be comprised.

Makes about 6 -7 half-pints

½ to 1 ½ C. honey or other sweetener (sugar, agave nectar, maple, etc.) (Sweetener can be added to taste)
4 tsp. Pomona’s Pectin powder
3 pounds rinsed and hulled strawberries, crushed, about 8 C. (you could dice or puree, but this could affect the consistency of the final product)
3 tsp. fresh lemon juice, strained
3 tsp. vanilla extract
4 tsp. calcium powder liquid (made up by following directions in box of pectin)

Prepare canning pot with jars (no lids or bands) by covering jars with water and bringing to a boil. When boiling, turn heat down to medium and hold until ready to use. Stir sugar and pectin power together. Put strawberries, lemon juice, vanilla and calcium solution in a wide 6-8 quart stockpot or deep stainless steel skillet. Bring to a boil over high heat, stirring in the sugar-pectin mixture. Stir until sugar is dissolved, about 1-2 minutes. Return to a boil, then remove from heat. Ladle into hot jars, leaving ¼ inch headspace at the top. Wipe rims of the jars with a damp cloth, bubble with a table knife or jar bubbler, place lid and band on each jar. Return jars to boiling water canning pot, with water covering jars by 1 inch. Bring water back to a boil and boil for 5 minutes to process. Remove jars to a folded towel on heatproof surface. Do not disturb for 12 hours. Remove bands and test lids for seal. If any jar hasn’t sealed, immediately refrigerate. Label and date jars and store.

Small Batch Strawberry Vanilla Jam

Small Batch Strawberry Vanilla Jam

1 quart strawberries (a little over 1 1/2 pounds, should be approximately 4 C. chopped berries)
2 C. sugar, divided
2 vanilla beans, split and scraped
1 lemon, zested and juiced

Wash and chop berries. Toss them with 1 C. sugar and the vanilla beans/seeds and place in a large jar or bowl. Allow the berries to macerate for at least 2-3 hours and up to 72 hours. When you’re ready to make the jam, prepare three half pint jars. Pour macerated strawberries into a large pot and add the remaining C. sugar. Bring to a boil and cook until the jam reaches 220 degrees, stirring very regularly.
6.Add the lemon zest and juice in the final 5 minutes of cooking. Once the jam has reached 220 degrees, remove the pan from the heat. Pour jam into your prepared jars. Wipe rims, apply lids and rings and process in your canner for 10 minutes (normally I’d admonish you not to start your timer until the water has returned to a boil. However, as long as your water is quite hot when the jars go into the canner, the time it will take to return to boiling should be minimal). When time is up, remove jars from canner and let them cool on a towel-lined counter top. When jars are cool enough to handle, remove rings and check seals. If any jars are not sealed, store them in the fridge and use them first. Store sealed jars in a cool, dark place.

Roasted Corn & Tomato Salsa

Roasted Corn & Tomato Salsa

5 ears fresh corn, shucked
3 C. tomatoes, chopped
½ C. jalapeno peppers, chopped
½ C. onion, chopped
½ C. apple cider vinegar
½ C. bottled lime juice
¼ C. sugar
½ tsp. red pepper flakes
½ tsp. ground cumin
½ tsp. sea salt

Prepare water bath canner by filling with jars and water to cover. Bring to a boil and then turn to simmer until ready to use. Roast corn ears under broiler or on grill, turning until all sides are a deep golden brown. When cool, cut kernels from cob. Combine all the rest of the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer until liquid is reduced to about half. Ladle into jars leaving ½ inch of headspace, bubble to remove air pockets, and wipe rims. Apply caps and process in the canner for 15 minutes after water returns to a boil. Add water, if necessary, to bring level to at least 1 inch over the tops of the jars. When time is up, turn off heat and let jars rest for 5 minutes. Remove from canner to a heat-proof counter and let cool for 12 hours. Then remove bands, test seals. Unsealed jars should be immediately refrigerated and used within 3-4 days. Label and date and store in a cool, dark area.

Nectarine and Peach Jam with Lemon Verbena

Nectarine and Peach Jam with Lemon Verbena

This is refrigerator jam, allowing you to skip the fuss and time of canning.

1 lemon
3 pounds ripe nectarines or peaches, or a mix, pitted and sliced
730 grams sugar (3 and 1/4 C.)
Pinch salt
10 sprigs fresh lemon verbena

Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight. The next day, if you plan to can the jam, prepare the jars according to the instructions here. Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees). Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it’s ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime). If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Pickled Ramps

Pickled Ramps

Clean your ramps well. They get muddy and sandy so make sure to peel the outer layer and give them a good rinse/soak. Just use the bulbs here but don’t throw out the leaves! The greens are amazing in pesto or risotto, in any kind of pasta, mixed with butter to top fish. Use any combination of spices you like (allspice and juniper are nice additions).

1 C. white wine vinegar
1 C. sugar
1 C. water
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
2 tsp. pink peppercorns
1 tsp. black peppercorns
â…› tsp. hot chili flakes
2 bay leaves
1 pound ramp bulbs, cleaned and trimmed
Kosher salt for blanching

Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water. Bring a 2-3 quart pot of water up to boil and add 2 tsp. salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in the jar you’re going to pickle them in. In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat. Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two. The refrigerated pickled ramps will last a few weeks to a couple of months.

Sweet & Spicy Pickled Ramps

Sweet & Spicy Pickled Ramps

Serves 1 quart jar
1 C. sugar
2 C. white wine vinegar
1 tsp. yellow mustard seeds
1 tsp. fennel seeds
2 tsp. coriander seeds
1/2 tsp. fenugreek seed
2 pieces dried red chili peppers
1/2 pound ramp bulbs (with stems)

Wash the ramp bulbs very well, discarding any loose membrane around the bulb. Make sure the leaves and any root material is trimmed away. Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized pot. Bring to a boil. Meanwhile, put the ramp bulbs into a clean, sanitized glass quart jar. When the brine comes to a boil, carefully pour it into the jar, covering the ramps. Leave at least 1 inch of space at the top of the jar, then cap tightly, allow to cool and refrigerate for three or more days. After three days, your ramps should be ready to enjoy on their own or as a condiment, but you can brine them for longer, and they’ll keep (chilled) for months.

Cherry Preserves

Cherry Preserves

2 lbs cherries, pitted (6 C.)
1 (3 1/2 ounce) box pectin
1⁄4 C. granulated sugar
1⁄2 tsp. butter
3 C. sugar

Sterilize your jars and keep them hot while you’re cooking the preserves. Place cherries in a large, heavy duty dutch oven. Combine pectin with 1/4 C. sugar; stir into cherries, Add butter. Bring to a full boil, stirring, over high heat. Add 3 more C. sugar and return to a boil , stirring constantly, boil 1 minutes. Remove from heat; skim off foam. Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4″ headspace. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals. Place lids and screw on bands fingertip tight. Process in a boiling water bath for at least ten minutes, depending upon your altitude. When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.

Mango Preserves with Ginger and Lime

Mango Preserves with Ginger and Lime

6 ataulfo mangos, medium ripe (these are sometimes called “Champagne mangoes”)
2 C. sugar (or enough to equal half the measure of diced fruit)
1½ T. minced fresh ginger
1 juicy lime

Peel the mango and cut it into ½-inch dice. The easiest way to do this is to cut the flesh in a grid pattern while it is attached to the large pit, and then scrape the diced pieces from the pit into a bowl. Measure the mango and place it in a large saucepan along with sugar about half the measure of the fruit (I had 4 C. mango and used 2 C. sugar). Add the ginger. Juice the lime and add the juice to the mango. Cut the shell of the lime into quarters and set aside. If there are seeds, place them in a small cheesecloth bag and set aside. You will later add them to the mango mixture to help develop pectin.

Bring the mango and sugar mixture to a simmer over medium heat, stirring to dissolve the sugar. Pour it into a bowl and add the lime peel and seeds, if any. When the mixture is cool, crumple a piece of parchment paper, set it on top and refrigerate the mixture overnight. (If you have aromatic items in the refrigerator, cover the bowl loosely with plastic wrap. Prepare jars for water bath canning. Place a saucer in the freezer. Remove the lime shells and pour the mango mixture into a large, wide, heavy-bottomed saucepan. Bring it just to a boil over medium-high heat, stirring so that the mixture doesn’t stick to the bottom. Reduce the heat to allow the mixture to simmer just below the boiling point for about 25 minutes or until thick. Stir from time to time to prevent the mixture from scorching. Test for gel by placing a couple of drops on the frozen saucer and pushing it with your finger. If the jam wrinkles, the gel will be fine. You can also tell the jam is done by pulling a spoon across the bottom of the pan. If it leaves a clean line, the mixture is well gelled. Process in a water bath canner for 10 minutes after the water comes to a boil. Turn off the heat, remove the canner lid and let the jars sit for 5 minutes before removing them to a counter to sit undisturbed until sealed.

Spicy Tomato Jam

Spicy Tomato Jam

10 lb. tomatoes, cored and finely chopped
5 C. sugar
1 C. fresh squeezed lime juice
1 T. ground ginger
2 tsp. cinnamon
1 tsp. cloves
2 T. sea salt
2 T. red pepper flakes

Combine all, bring to a boil. Simmer and let reduce by at least half, stirring regularly to prevent the pot from scalding. Puree the mixture a little with an immersion blender; you still want it to be a bit chunky. Continue simmering until it reduces by half again and becomes a sticky jammy mess. When jam has cooked down sufficiently, remove pot from heat and ladle into hot, sterile half-pint jars leaving 1/4 inch headspace. Wipe rims, apply lids and bands and process in a boiling water bath for 25 minutes.

Italian Plum Jam with Star Anise

Italian Plum Jam with Star Anise

2 1/2 C. chopped Italian plums
2/3 C. granulated sugar
3 star anise blossoms

Combine chopped plums, sugar and star anise blossoms. Let sit for at least an hour, or until the fruit has gotten quite syrup-y. Put fruit in a medium-sized pan and place over high heat. Bring to a boil and cook for 10 to 15 minutes, until the jam thickens and passes the plate test. Because this jam has such a small yield, you can skip the canning step and just pour it into the jars and pop it into the fridge. Or, you can pull out your small batch canning set-up and put up either one pint or two half pints (all the better to share with your friends!).

Quince Jelly

Quince Jelly

7 quinces
12 C. water

5 C. quince juice
3 3/4 C. sugar
5 tsp. lemon juice

To make the quince juice, core the quince and chop it into rough cubes. Combine quince pieces and water in a large pot and boil until the fruit and liquid turn a rosy color. This can take several hours, so do it when you have the time to wander in and out of the kitchen, keeping an eye on the pot. When it’s done, strain the juice from the pulp (don’t throw the pulp away!). At this point, you can either make the jelly or put the juice in the fridge for a day or two, until you have the time to cook it down. To make the jelly, combine the quince juice, sugar and lemon juice in a large pot (use something far larger than you think is necessary, this jelly bubbles a great deal). Bring to a boil and let it cook until it reaches 220 degrees. When it has reached the appropriate temperature, remove the pot from the heat. Fill jars, wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes. Let cool undisturbed for at least 12 hours. In the morning, check both the seals and the quality of the set. Because quince has so much innate pectin, it should be quite firm. Eat with cheese or smeared on a slice of cold turkey.

Apricot Vanilla Bean Preserves with Rosé

Apricot Vanilla Bean Preserves with Rosé

6 C. pitted chopped ripe apricots
3 C. granulated sugar
½ C. Rosé wine
4 tsp. lemon juice
1 tsp. vanilla bean paste
1 tsp. unsalted butter

Preserving apricots with vanilla and wine plays up the flavor of apricots beautifully without overpowering the fruit. Place a couple small plates in the freezer, these will be used to test the preserves later. In an 8-quart heavy bottomed stainless steel pot, add all the preserve ingredients. Place pot on the stove over medium-high heat and cook, stirring regularly, until the mixture comes to a boil. Skim off the pale yellow foam that forms at the top and discard. Stir the preserves frequently to prevent it from sticking to the bottom. After about 25 minutes, begin testing the preserves by placing a small amount on a cold plate. Transfer the plate to the freezer for several minutes. If the cooled preserve is the desired consistency, then it is ready for final processing. If not, cook a few more minutes and check again. To process jars: Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Ladle the hot preserves into the jars, leaving ¼-inch headspace at the top. Use a damp paper towel to wipe the rims of the jars and place flat lid and band on each jar. Tighten bands just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 8 minutes to process. Transfer the jars to a folded towel and do not disturb for 12 hours. After 2 hours, check that the lids have sealed by pressing down on the center; if the lid gives and makes a clicking sound when pressed, it hasn’t sealed, and the jar should be refrigerated immediately. Sealed jars can be labeled and stored in a dark and cool place.

Pickled Beets

Pickled Beets

Makes 1 qt. or 4 half pints

8 small Beets ( 2lb.)
1 C. Cider Vinegar
1 tsp. Salt
1/4 C. Sugar
5 Peppercorns
1 tsp. Pickling Spice
1 Bay Leaf
Fresh Dill (optional)

Wash and rinse canning jar(s) and lid(s). Keep jars in simmering water. Scrub beets; trim leaving inch of the top and the root ends attached. Cook, covered, in boiling salted water to cover, 40 minutes or until barely tender. Beets should be somewhat firm. Drain, reserving 1 C. of the cooking liquid. Rinse beets in cold running water; slip off skins, roots and tops; slice. Fill the jar or jars with beet slices. Combine the reserved cooking liquid with remaining ingredients; bring to boiling; pour into filled jars until 1/4″ from top. Seal jar and refrigerate for 10 days before serving. For “putting up”, seal the half pint jars and process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool dry place.

Tiny Batch Gooseberry Jam

Tiny Batch Gooseberry Jam

8 oz. gooseberries, topped and tailed
8 oz. granulated sugar
1/3 C. water
juice from 1/2 a lemon

Prepare a boiling water bath canner and a 12 oz. jam jar. Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan. Set the pan on the stove over medium-high heat and begin to cook. If all the liquid evaporates before the gooseberries pop, add a splash more water. Cook for 10-12 minutes, until the gooseberries have popped and the mess has thickened. Taste the jam and add more lemon juice, if necessary for flavor balance. Remove the pan from the stove and funnel the jam into the prepared jar. Wipe the rims, apply the lid and ring, and process in a boiling water bath canner for 10 minutes.

Celery Relish

Celery Relish

2 C. distilled White Vinegar
1/2 C. Water
1 1/4 C. Granulated Sugar
2 1/2 T. Salt
2 1/2 T. Mustard Seed
1/2 tsp. ground Turmeric
2 qt. sliced Celery
3 C. chopped Onion
1 1/2 C. chopped Green Bell Pepper
1 1/2 C. chopped Red Bell Pepper

Combine first six ingredients in large pot; heat to boiling. Add vegetables; simmer 3 minutes. Continue simmering while quickly packing one clean hot jar at a time (5 pints). Fill to within 1/2 inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath.

Bread and Butter Pickles

Bread and Butter Pickles

2 lb. medium Pickling Cucumbers
5 C. thinly sliced Onion
½ C. Salt
3 C. Water
1 ½ C. granulated Sugar
2 tsp. Mustard Seed
1 ½ tsp. Ground Ginger
1 tsp. Ground Turmeric
3 C. Distilled White Vinegar
2 cloves Garlic

Wash cucumbers; cut crosswise into 1/9” slices. Combine with onions in large crock or non-metallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Lay something heavy on top to keep vegetables under brine and let stand 2 hours. Combine sugar and remaining ingredients in large saucepot. Bring to a boil and remove garlic. Drain vegetables and add to hot syrup; heat just to boiling. Simmer while quickly packing one clean hot jar at a time. Fill to within ½ inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process five minutes in boiling water bath. Makes 3-4 pints.

Italian Salsa Verde

Italian Salsa Verde

Italian Salsa Verde

1 tsp. capers

2 anchovy fillets

2 cloves garlic (peeled, green germ removed)

¾ C. extra-virgin olive oil

½ C. fresh parsley, chopped

¼ C. arugula, chopped

¼ C. basil leaves, chopped

1 tsp. fresh chives

3 tsp. Herb(s) of Choice – Original recipe called for tarragon, rosemary and sage, but I find those too strong and unique a flavor.  Use what’s in the garden, or just more parsley.  Total herbaciousness should be 1 ¼ C.

¼ tsp. sea salt

 

Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones.  Using a mortar and pestle (or a food processor), smash the capers, anchovies and garlic with 2 tsp. of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt. Serve alongside roast chicken. Or with other roasted meats. Or with bread as a dip. Or mixed into quinoa. Or just eat it plain. Whatever.

Ginger Scallion Sauce

Ginger Scallion Sauce

Ginger Scallion Sauce

2½ C. thinly sliced scallions (green and whites, from 1-2 large bunches)

½ C. finely minced fresh ginger

¼ C. grapeseed or other neutral oil

1½ tsp. usukuchi (light soy sauce)

¾ tsp. sherry vinegar (we didn’t have this so we used mirin – it was fine)

¾ tsp. kosher salt, more to taste

 

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.  Over salmon, on soba, etc.  For variation try sweet soy sauce, a little crushed garlic, a little chili oil, crushed red pepper or minced red jalapeno for a nice contrasting bright red and some heat.

Spicy Asian Plum Dipping Sauce

Spicy Asian Plum Dipping Sauce

10 Ripe Red Plums (pits and stems removed and cut in quarters)
1/2 C. Apple Cider Vinegar
1/2 C. Tamari Soy Sauce
1 inch of fresh Ginger, chopped
2 whole cloves of Garlic, no need to dice
1 sliced Jalapeno Pepper seeds included
1/2 tsp. Stevia
2 Star Anise (optional)

If you are not canning this sauce, just put all of the ingredients listed above in a medium size pot and boil, stirring frequently, for about 30 minutes on medium to reduce down the plums and meld the flavors. Remove from the heat and let it sit for a few to cool down some. Using an immersion blender, work through the plums to create a thick sauce much like a Salsa texture. And that’s it. Store it, freeze it, use it up within a month if it’s not frozen.

If you “can” the sauce. You’ll need a little more prep. Makes 4 -1/2 pints You’ll need to prepare at least 4 1/2 Pint size canning jars. Sterilize and have them ready to go when your Plum sauce is ready. Prepare the sauce just the same as outlined above and then set your pot near your canning jars. Ladle the sauce into each jar leaving 1/4 inch head space in each one. Wipe down the outside and top rims carefully to remove any sauce that may have dripped and place a lid and ring on each jar, tightening just until a resistance is felt, they shouldn’t be screwed on overly tight for the boiling water process. Place the jars down into your water bath canning pot so the each jar has water covering the top by at least 1 inch. Bring to a boil and time the canning process 10 minutes at a full boil. Remove them from the heat carefully sliding the pot off of the burner and let them sit there untouched for about 15 minutes. Using a canning jar clamp, carefully remove each jar from the pot and sit them on top of a dish towel in an undrafty area. Don’t move them for at least 8 hours so that they can set up and cool. After this, check to make sure each jar sealed correctly, remove the outer ring before storing. Label, enjoy within the next 2 years.

Sweet Cherry Preserves

Sweet Cherry Preserves

This recipe doesn’t have any extra added pectin – it only uses natural pectin from the fruits. If you want your jam to be thicker, think about adding some extra pectin to the recipe, but it wasn’t necessary for my tastes. Also, in one of the batches of preserves I made, I added a bit of amaretto and I loved the way it heightened the cherry flavor.

4 C. washed, pitted cherries
Juice of 1 large lemon or 2 small lemons
1/2 C. white sugar
1/2 C. brown sugar
1-2 tsp. amaretto (optional)

Prepare cherries, then chop about 1/2 or 1/3 of them into rough pieces, and leave the others whole. Add all the cherries to a medium pot along with the lemon juice. Cook over medium heat, until they start bubbling, then continue to cook while stirring occasionally for about 20-25 minutes. Make sure you stir especially towards the end of that time so the juice on the bottom does not burn. As they are cooking, use a spoon to smash the whole cherries to release the juice and flatten them. (If you don’t flatten them, they will stay really round and the preserves will not be very ‘spreadable.’)

After the cherries are fully cooked, add the sugar, stir to mix it in and dissolve it, then continue to cook over medium-high heat for another 5-7 minutes. (Again, be sure to stir, so the sugar and cherries don’t burn.) After cooking, the juice should have started to ‘gel’ a bit and thicken so that it starts to coat the back of your spoon or ladle. Remove the preserves from heat, and test if they are done. If the preserves are not done, return them to the heat and cook them for a few more minutes, then test them again. When done, let the preserves cool slightly*, then transfer it to jars. Once they are cooled, they will keep refrigerated for several months.

Honeysuckle Cordial

Honeysuckle Cordial

Use this lovely cordial to make a refreshing drink topped with soda or tonic, use it to sweeten ice tea, or drizzle it over fresh summer fruit.

4 C. honeysuckle buds, lightly packed
1 lemon
2 C. sugar
2 C. boiling water
1 tsp. citric acid*

Gather the honeysuckle blossoms, and shake them in a colander or lay them out on a tea towel. Pick through the blossoms removing any green leaves, stems, brown, wilted buds or bugs. Place the sorted blossoms in a large bowl. Using a vegetable peeler, peel off strips of the yellow (no white pith) lemon peel in strips and place on top of the blossoms. Cut the lemon into slices, discard the stem ends, and drop the slices in the bowl. Toss around to combine. In a saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. When the sugar is dissolved, pour the boiling syrup over the blossoms and lemons in the bowl. Stir in the citric acid, cover the bowl with a tea towel, and leave for 24 hours undisturbed. The next day, strain the cordial through a sieve lined with cheesecloth into a large bowl or measuring jug with a pouring spout. Pour the strained cordial into bottles or jars. Makes about 16 oz. cordial *Citric acid is a natural preservative. It is also called sour salt and can be found in the kosher section at the grocery

Pickled Sweet Cherries

Pickled Sweet Cherries

Version 1 – Spiced Brine:
1 3/4 C. white vinegar
1 3/4 C. granulated sugar
3/4 C. water
2 cinnamon sticks (about 4-inches long)
2 tsp. whole cloves
2 whole star anise
2 pounds dark sweet cherries with stems

Version 2 – Savory Brine:
1 3/4 C. white vinegar
1 3/4 C. granulated sugar
3/4 C. water
black peppercorns (4 to 5 per half-pint jar)
bay leaves (one per jar)
2 pounds Rainier sweet cherries with stems

Prepare canner and wash/sterilize 4 to 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal. Combine vinegar, sugar, water, and spices in a small saucepan. Bring to a boil; reduce heat and boil gently, uncovered, for 10 minutes. Remove hot jars from canner and pack cherries into jars. Pour hot brine over cherries to within 1/2-inch of rim. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes (for half-pint jars, process 15 minutes for larger pint jars). Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

Blueberry and Apple Jam

Blueberry and Apple Jam

1 pound Granny Smith apples (about 3 small)
2 pounds blueberries, rinsed
1 1/2 C. sugar
3 T. fresh lemon juice
Grated zest of 1 lemon

Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (See this page for details.) Peel, core, and dice the apples, reserving the peels, cores, and seeds. Put as many of the apple trimmings in a jelly bag or 4 layers of cheesecloth as will fit, and tie the bag closed. Put the blueberries and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook until the juices are just deep enough to cover the blueberries, about 5 minutes. Pour into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan, along with the apples and the bag with the trimmings, and bring to a boil over high heat. Boil, stirring occasionally, until the syrup is reduced and thick and registers about 220°F on a candy thermometer, 15 to 20 minutes. Return the blueberries and any accumulated juice, along with the lemon juice and zest, to the pan and bring to a simmer. Simmer, stirring frequently, until a small dab of the jam spooned onto the chilled plate and returned to the freezer for a minute wrinkles when you nudge it, 5 to 8 minutes. Remove from the heat and stir gently for a few seconds to distribute the fruit in the liquid. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Ladle the hot jam into the jars, leaving 1/4 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Bourbon Sour Cherries

Bourbon Sour Cherries

4 C. sour cherries, stemmed and pitted
1 1/2 C. sugar, divided
1 vanilla bean, split and scrapped
3/4 C. water
1 / 4 C. bourbon

Mix cherries, 1/2 C. sugar and vanilla bean with seeds in a medium bowl. Let macerate 4 hours to really extract all the juices. Discard vanilla bean. In a medium saucepan stir together cherries with juice, remaining sugar, water and bourbon. Cook over medium-low heat until sugar is completely dissolved. Bring to a slow boil and cook an additional 2-3 minutes until cherries are heated through. Ladle cherries into half-pint jars. Cherries should be packed tightly but not crammed. Cover cherries with syrup leaving 1/2 inch headspace. Process in a boiling water bath for 25 minutes.

one-hour ricotta cheese

one-hour ricotta cheese

I love having a simple, versatile homemade cheese on hand for adding to sandwiches or pasta, or to dollop on fruit. This farmer cheese fits the bill and can be made without any special cheesemaking equipment. Officially, ricotta is made from “reboiling” the whey left over from other kinds of cheesemaking, but, unofficially, it’s a super simple fresh cheese requiring nothing more than milk, heat, and acid. If you’ve ever added both lemon and milk to your tea (I have—oops) then you know that acidic ingredients will curdle milk. In this ricotta recipe we take advantage of this, and use common acidic ingredients to make cheese.

The three biggest determinants to the final flavor of your ricotta are the quality of the milk you start with, the acid you choose, and the amount of time you allow your cheese to drain. Start with very fresh daily. Pasteurized milk and cream are fine, but skip ultra-high-temperature pasteurized options; these often fail to form a nice curd. After thirty to sixty’ minutes of draining, this ricotta is thick enough to spread on toast or serve with fruit.

If you drain it long enough, or press it under weight to get even more liquid out, it will become firm and crumbly, much like Mexican queso fresco or Indian paneer. Save the whey that drains off your cheese—you can use it to replace some or all of the water used in bread making and other baking. It adds a nice tang and extra protein.

BASIC RICOTTA

1 quart whole milk
1 C. heavy cream
3 T. white distilled vinegar
l tsp. kosher salt

In a heavyweight, nonreactive saucepot, combine all the ingredients. Stirring occasionally, gently bring the mixture to a simmer over medium heat and watch for the mixture to begin to curdle. You may see some curds very early in the cooking process, but between 185 and 200 degrees F, the curds will become quite distinct from the whey and will float to the surface. Watch for the whey to change from white and milky to yellowish-clear with only a bit of milky haze. When you note district curds and mostly clear whey, remove the pot from the heat and let sit, undisturbed, for 30 minutes. Line a mesh strainer with a damp paper towel, several layers of cheesecloth, or a clean, damp lint-free towel. Set the strainer over the bowl and pour the curds and whey through the strainer. Let sit for at least 30 minutes to drain. Check the texture. The longer you strain the cheese, the firmer it will get. If you plan to strain longer than 1 hour, transfer the cheese to the refrigerator and strain chilled. For an even firmer texture, drain the mixture until the curd holds its shape, then form it into a disk shape and lightly salt the outside of the cheese. Wrap the cheese in a clean towel or several layers of cheesecloth and set the cheese on a plate. Place another plate on top of the cheese, and then set something heavy—like a big can of pumpkin or a jar of tomatoes—on top of the plate to weight the cheese. Transfer the whole contraption to the refrigerator. Periodically check for whey that has pooled on the bottom plate and discard it. Drain the cheese until it has reached the desired firmness, up to 12 hours. Wien the ricotta is ready, transfer it to a clean container with a tight-fitting lid and keep it chilled. It’s best eaten fresh but will keep for about 1 week in the refrigerator.
Try these ricotta variations. Simply follow the instructions above, but substitute these ingredients.

LEMON RICOTTA

1 quart whole milk
1 C. heavy cream
3 T. freshly squeezed lemon juice
l tsp. kosher salt
Zest of l lemon

LIME RICOTTA

l quart whole milk
l C. heavy cream
3 T. freshly squeezed lime juice
l tsp. kosher salt
Zest of l lime

Lois Cooley’s Smoked Fish

Lois Cooley’s Smoked Fish

3 C. Dark Brown Sugar
¾ C. Coarse Salt
2 T. each: Celery Salt, Onion Salt, Garlic Salt, Powdered Mustard, Coarse Black Pepper

Mix ingredients well. Cover fish meat side in layers with smoking rub. Let stand 12-24 hours. Smoke to your liking. Pack in jars. Pressure cook 45 minutes at 15 pounds. Use Ball Seals as kerr will melt with fish oil and not seal.

Alternatively, you can freeze instead of canning.

 

Mixed Pepper-Pear Chutney

Mixed Pepper-Pear Chutney

2 pears, chopped
2 large tomatoes, chopped
1 medium yellow onion, chopped
1 lb. mixed chili peppers, chopped – I used a number of sweets and some spicy ajis from our garden
1 C. apple cider vinegar
1 C. brown sugar
3 tsp. ginger powder
1 tsp. ground mustard
Salt and pepper to taste
2 T. olive oil

Heat a large pot to medium heat and add the olive oil with all of the fruit and vegetables. Cook them for about 10 minutes, stirring often, to cook them down. Add remaining ingredients and bring to a bowl. Reduce heat to low and cook about an hour to thicken the chutney. At this point you can process the chutney to smooth it out or keep it as-is – nice and chunky. Alternatively, instead of keeping everything in the pot, you can transfer your mixture to a slow cooker after cooking it all down a bit in the pot and let it cook low and slow, on the low setting, about 3 hours. It will turn into an excellent chutney!

Rhubarb Orange Vanilla Jam

Rhubarb Orange Vanilla Jam

6 C. granulated sugar
2 large navel oranges
5 C. finely chopped rhubarb
1 vanilla bean
One (1.75-oz.) package regular powdered pectin
1/2 tsp. unsalted butter

If you are going to preserve the jam, prepare the jars and lids: place 6 half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off the heat and allow the jars to rest in the hot water. Meanwhile, put the bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from the heat and allow the bands and lids to rest in the hot water until ready to use.

Measure the sugar into a large bowl and set aside. Wash one of the oranges and remove the rind in quarters. Thinly slice the rinds lengthwise, cutting away any excess pith. Chop the strips of rind crosswise into small pieces. Squeeze juice from both oranges. You should have about 1 C.. If you don’t, make up the difference with water.

Combine the orange rinds, orange juice, and rhubarb in a large, heavy-bottomed pot. Split the vanilla bean lengthwise and scrape the seeds into the pot. Add the vanilla bean to the pot. Sprinkle the pectin evenly over the fruit and bring to a full boil over medium-high heat, stirring frequently.

Add the sugar to the pot all at once, stirring until dissolved. Add the butter and continue to cook, stirring constantly, until the mixture comes to a full rolling boil. Boil hard for one minute. Remove the pot from the stove and skim any foam from the surface of the jam.

Ladle the hot jam into the hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with the lids, and screw the bands on until just barely tight. Place the jars on a rack in pot and cover completely with water. Cover the pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover the pot, and allow the jars to rest for five minutes. Remove the jars and allow them to rest undisturbed on the countertop for six hours or overnight.

Shallot Marmalade

Shallot Marmalade

This condiment goes great with pate or as a sweet counterpoint to anything rich and meaty. In Paris, there’s normally a gathering before dinner for drinks, such as a kir or a glass of Champagne. I’ve served this with slices of foie gras on toasted brioche, a perfect partnership. You can use large or small shallots. Feel free to another dried fruit (diced, if necessary), such as apricots, figs, dried cranberries, or cherries, in place of the raisons or prunes.

In place of the beer, you can use half white wine, half water, or water with a squeeze of lemon or orange juice in it.

1 pound (450g) shallots, peeled and thinly sliced
2 tsp. unflavored vegetable oil
big pinch of coarse salt
a few turns of freshly-cracked black pepper
1/2 C. (125ml) beer
1/4 C. (50g) sugar
2 tsp. honey
3 tsp. apple cider or balsamic vinegar
1/2 C. (80g) raisins or dried currants

In a medium-sized saucepan, warm the oil and sauté the shallots over moderate heat with a pinch of salt and pepper, stirring frequently, until the shallots are soft and wilted, which should take about 10 minutes. Add the beer, sugar, honey, vinegar, and raisins or currants, and continue cooking, stirring frequently, until the shallots begin to caramelize. While cooking, continue stirring them just enough to keep them from burning. If the mixture seems to be very dry, add a small splash of water toward the end of cooking, to encourage a little juiciness. The jam is done when the shallots are nicely-caramelized, as shown in the picture in the post. Do not overcook; there should still be a bit of juices in the pot when it’s ready. Transfer to a jar. Storage: Store the jam in the refrigerator, where it will keep for at least 2 months.