Freezer Jam is the only kind of jam I’ve made by myself, partly because it’s my husbands favourite and partly because of it’s ease of preparation. Simple Bites has been having a very helpful Canning 101 series all week and I’m rounding it up with a short talk about Freezer Jam along with the recipe for this Nectarine Raspberry Freezer Jam.

“Freezer Jam is a great way to break into the preserving scene. The recipes are made in smaller batches, require little to no cooking (which gives them a fresher taste) and need no special canning equipment.

All you need to do is puree or mash some fruit, mix it with sugar and pectin and throw it in the freezer!

There are several different options for making freezer jam…“

Continue reading on Simple Bites.

Nothing beats a good homemade jam. The only reason I don’t make it very often is because it’s a fairly lengthy ordeal. Waiting until you get a huge amount of fruit and then spending the day slicing, canning and making jam. The results are well worth the effort but sometimes you just don’t have the time.

This recipe is seriously so quick that I whipped it up this morning and photographed it this afternoon. All you do is puree strawberries, add sugar and lemon juice, boil for ten minutes, allow to cool to room temperature and done! How’s that for fast jam?

When using fresh, in season berries, this has such a wonderfully fresh taste that just can’t be beat by any store-bought jam. And, I really like the fact that it makes such a small amount since I don’t very often have more then two cups of strawberries sitting on my counter. I did halve Martha’s recipe since I don’t think we will use up more then this in ten days time, although you can make as much of it as you like.

What are some of your favourite quick jam recipes?

Last Minute Strawberry Jam

adapted from Martha Stewart

• 2 cups strawberries, hulled
• 1/4 cup sugar
• 1 Tbsp. lemon juice

1. Place the strawberries in a food processor or blender and process until smooth or chunky, whichever way you like.
2. Put strawberries, sugar and lemon juice into a non-stick skillet and bring to a boil over medium-high heat.
3. Let boil rapidly until reduced and thickened, approximately 10 minutes (you’ll know once it’s thickened, so if your doubtful keep on cooking).
4. Pour into a jar and allow to cool to room temperature before covering and storing in the fridge.
5. Refrigerate for up to 10 days or freeze for longer storage.

Makes: 3/4- 1 cup

*Since this recipe doesn’t use pectin it doesn’t jell like most canned jams. But, it should have a thick, spreadable consistency, especially once refrigerated.

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I made this salad for my company over the weekend. I had plans to make a couple different salads but we all liked this one so much that we couldn’t seem to stay away from it. Sorry Mr. Caesar, you have been trumped.

This is my favourite homemade vinaigrette so far. Most are too oily for my taste, but this one melds together so perfectly it’s hard to tell the ingredients apart. I was quite surprised at how fruity the vinaigrette tasted. In fact, I was asked what type of fruit was in the dressing. I suspect that could be in part, because of it’s lovely pink hue.

It pairs wonderfully with a simple salad of greens, fruit and nuts. It also makes a wonderful dip for fresh fruit. I seriously can’t get enough of it. If a dressing is so good that I can’t stop eating my fruits and veggies, then I know its a keeper.

Red Onion Vinaigrette

adapted from Grand Slam

• 2 Tbsp. white vinegar
• 1/4 cup sugar
• 1/2 cup canola oil
• 1/2 tsp. salt
• 1/4 cup red onion, chopped
• 1/2 tsp. dry mustard
• 1 Tbsp. water

1. Place all ingredients in a blender and process until smooth.
2. Store covered in the refrigerator for up to one week.

Makes: 2/3 cup

* Stir before each use.

Simple Salad with Oranges and Almonds

• 4 cups fresh spinach
• 1/4 cup sliced almonds
• 1/2 cup canned mandarin oranges, drained
• 3 Tbsp. red onion vinaigrette

1. Clean spinach and tear or cut into bite sized pieces.
2. Place a non-stick pan over medium heat. Add almonds and toast just until fragrant.
3. In a large bowl, toss together spinach, almonds and oranges.
4. Add dressing and toss to coat. Taste. Add more dressing if necessary. Serve immediately.

Makes: 4 (1 cup) portions

* Use any combination of greens, fruit and nuts that you like.

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It is becoming nearly impossible to get a good photo these days. The weather is so dreary and rainy that I have to turn on the lights as soon as I get up in the morning and they do not go off until I go to bed. Our house isn’t very well lit either so I am beginning to feel like I’m living in a cave. When the sun finally does shine through I just might hobble my way onto the porch, beating my chest, yelling in a garbled language. That may not even be too far from the truth seeing as I spend most of my days with a 16 month old who only speaks gibberish.

I don’t know what I will do when winter is in full swing. By December the sun will rise at 10 and set at 3. How in the world am I ever supposed to get anything accomplished in a mere 5 hours of daylight? Especially considering that my favourite time to photograph is between 2 and 4 when my son is napping. The sun will be descending by 2! Groan. I love winter. I really do. But, it is going to make this hobby of mine a lot more difficult.

This cajun seasoning is the bomb! I love to use it on hash-browns, grilled chicken, fries, you name it. It adds such a pop of flavour to otherwise boring fare. I like to make things like this from “scratch” because you can control the flavours and salt content. If there is a certain seasoning that your family does not like, decrease the amount, swap it for a different kind or leave it out all together. That is the great thing about making your own mix. It doesn’t have to be authentic, it just needs to suite your families taste buds. For us? I decreased the salt by half and kept everything else as is. (The recipe is written with the lower salt content.)

Homemixed Cajun Seasoning

adapted from Allrecipes

• 1 tsp. salt
• 2 tsp. garlic powder
• 2.5 tsp. paprika
• 1 tsp. pepper
• 1 tsp. onion powder
• 1 tsp. cayenne pepper
• 1 1/4 tsp. oregano
• 1 1/4 tsp. thyme
• 1/2 tsp red pepper flakes, optional

1. Mix together until well blended. Store well sealed in an airtight container.

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My life feels a bit like a circus right now. Everything’s going a little crazy and I’m having a hard time keeping my attention in one place. I didn’t even have the time to attempt this months Daring Bakers Challenge, which was the French Macaron. It is something I will have to try and conquer soon because it looks like so much fun! Hopefully things will get back into a regular rhythm soon so that I have more time to share with you dear folks.

The lovely Aimee over at Under the High Chair is hosting a jam swap. I could not resist contributing when I saw this marmalade recipe. I’m not sure what is up with my obsession with cranberries lately, but I can’t seem to get them out of my head. They are like little shining jewels to my minds eye and I simply must have them!

The grapefruit, cranberry combination of this marmalade intrigued me instantly and sounded like perfection. The breathtaking color is so festive and makes these perfect for giving as hostess gifts for either Thanksgiving or Christmas. If you are not a fan of marmalades then this just might be the one that breaks you. And, if you ARE a fan of marmalades then my gut tells me that you will love this! The grapefruit adds a wonderful light burst to the classic citrusy flavour and the cranberries round it out with a deep, robust, bittersweet taste.

This is a simple, straightforward recipe that requires no pectin. Just an hour of boiling 4 ingredients together, allowing it to cool and you have got a perfectly beautiful marmalade! What are you waiting for? :)

Grapefruit Cranberry Marmalade

adapted from myrecipes

• 4 large grapefruit (about 4 pounds)
• 1.5 cups water
• 2.5 cups cranberries
• 3 cups sugar

1. Carefully remove the rind of each grapefruit with a vegetable peeler or pairing knife, being careful to avoid the white pith. Slice the rind into thin strips. Place in a large saucepan.
2. Peel and section the grapefruit: Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it’s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it’s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit. Place the grapefruit sections into the saucepan and discard the empty membrane.
3. Add 1.5 cups water to the saucepan. Bring to a boil over medium. Lower the heat and simmer for 15 min, stirring occasionally.
4. Stir in cranberries and simmer for another 10 min.
5. Add sugar and simmer for 30 min until slightly thickened. Continuing to stir occasionally.
6. Remove from heat and allow to cool 10 min. Poor into jars or plastic containers and allow to cool for another 20 min before putting on lids. Let sit on counter until room temperature. Store in the fridge or freezer.

Makes approx: 5 cups

*This will keep for 3 weeks in the fridge or 6 months in the freezer.

*Cranberries have enough natural pectin to set this jam by itself. It is important to note that fresh cranberries have more pectin then frozen ones and therefore will set firmer. I did use frozen cranberries for mine and it turned out fine.

*To remove excess pith from the peeled rind: hold the rind firmly, pith side up, with one hand and drag your pairing knife in the opposite direction, shaving away the pith.

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When I was pregnant with my son I had major cravings for Mexican food and citrus fruits. The citrus fruits made sense as I must have been needing the vitamin C, but I have no idea what brought on the Mexican cravings. At least I wasn’t craving chalk as I’ve heard some women (particularly teachers) do. :) Ah, the unexplained occurrences that occur in a woman’s body when she is pregnant. Since then my love for everything Tex Mex has not really waned, the problem is I can only handle the spice so much. My body craves what it cannot handle. This Southwestern Ranch Dressing is a good proxy for me because it has all those mexican flavours without too much heat. Not only that, but it gets me eating veggies which always seem to have trouble finding their way onto my plate.

This is better then any Southwestern Dressing I have tried. The bottled stuff just doesn’t cut it for me and I am always left disappointed. The flavours in this dressing were exactly as always I imagined it should be. The smokiness from the cumin and a little spice from the jalapeno and hot pepper sauce add such a wonderful warmth and depth of flavour that is distinctly Tex Mex, while the dill, parsley and garlic powder make it undesputably a ranch dressing. I have made this often since discovering the recipe and will continue to, as it has replaced the old “boring” ranch dressing in my house.

What is your all time favourite dressing that helps give the veggies a shove onto your plate?

Southwestern Ranch Dressing

adapted from RecipeZaar

• 1/2 cup mayo
• 1/2 cup sour cream
• 2 Tbsp. milk
• 1 Tbsp. white vinegar
• 2 tsp. canned jalapeno, minced
• 1/4 tsp. onion powder
• 1/2 tsp. dried parsley
• 1/4 tsp. hot pepper sauce
• 1/4 tsp. salt
• 1/4 tsp. paprika
• 1/2 tsp. dried dill weed
• 1/8 tsp. cayenne pepper
• 1/2 tsp. cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper

1. Whisk all ingredients together in a bowl until well blended.
2. Refrigerate at least 4 hours before serving so that the flavours can meld.

Makes: 1 cup

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