| Author: | VT | ISBN: | 1230001978704 |
| Publisher: | VT | Publication: | October 27, 2017 |
| Imprint: | Language: | English |
| Author: | VT |
| ISBN: | 1230001978704 |
| Publisher: | VT |
| Publication: | October 27, 2017 |
| Imprint: | |
| Language: | English |
Samples:
1
11 Minute Strawberry Jam
5 c Strawberries
5 c Sugar
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove‚ cool‚ stir occasionally
2
Eggplant Jam
3 md Eggplants (3 lb total)
Salt
7 tb Oil‚ olive
3 Garlic cloves; minced
2 ts Paprika‚ sweet
1 1/2 ts Pepper‚ Cayenne or
1/8 ts Harissa
Pepper; freshly ground
3 -to 4 tb Lemon juice‚ fresh
1 tb Parsley; chopped
3 Lemon wedges or
3 Tomato wedges
Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife‚ peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2 inch slices. Place in a colander and salt each slice. Let stand 30 minutes‚ then rinse well and pat dry with paper towels.
Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes‚ turning occasionally‚ until the slices are light golden brown on both sides.
Transfer the eggplant to a bowl and‚ using a fork or potato masher‚ mash with the garlic‚ paprika‚ cumin‚ water and cayenne. Season to taste with salt and pepper.
Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly‚ turned occasionally‚ for about 20 minutes‚ or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste‚ and season with salt and pepper‚ if needed.
Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jam like consistency. It is made all over North Africa‚ but this version‚ with garlic‚ cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.
3
Hawaiian Jam
8 Peaches‚ peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar
Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.
Next morning‚ gently cook mixture 1 hour‚ stirring frequently. Pour into hot jars and seal. Makes 8 pints.
4
Amish Rhubarb Jam
5 c Rhubarb‚ diced
4 c Sugar
6 oz Jello‚ strawberry
Mix rhubarb and sugar together and let stand overnight. In morning‚ cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Jar and seal.
5
Apple Jam 1
1 Recipe basic microwave jam
4 Apples‚ peeled cored
1 tb Lemon juice
1 ts Cinnamon
Prepare basic jam recipe. Microwave 5-7 minutes.
Samples:
1
11 Minute Strawberry Jam
5 c Strawberries
5 c Sugar
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove‚ cool‚ stir occasionally
2
Eggplant Jam
3 md Eggplants (3 lb total)
Salt
7 tb Oil‚ olive
3 Garlic cloves; minced
2 ts Paprika‚ sweet
1 1/2 ts Pepper‚ Cayenne or
1/8 ts Harissa
Pepper; freshly ground
3 -to 4 tb Lemon juice‚ fresh
1 tb Parsley; chopped
3 Lemon wedges or
3 Tomato wedges
Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife‚ peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2 inch slices. Place in a colander and salt each slice. Let stand 30 minutes‚ then rinse well and pat dry with paper towels.
Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes‚ turning occasionally‚ until the slices are light golden brown on both sides.
Transfer the eggplant to a bowl and‚ using a fork or potato masher‚ mash with the garlic‚ paprika‚ cumin‚ water and cayenne. Season to taste with salt and pepper.
Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly‚ turned occasionally‚ for about 20 minutes‚ or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste‚ and season with salt and pepper‚ if needed.
Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jam like consistency. It is made all over North Africa‚ but this version‚ with garlic‚ cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.
3
Hawaiian Jam
8 Peaches‚ peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar
Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.
Next morning‚ gently cook mixture 1 hour‚ stirring frequently. Pour into hot jars and seal. Makes 8 pints.
4
Amish Rhubarb Jam
5 c Rhubarb‚ diced
4 c Sugar
6 oz Jello‚ strawberry
Mix rhubarb and sugar together and let stand overnight. In morning‚ cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Jar and seal.
5
Apple Jam 1
1 Recipe basic microwave jam
4 Apples‚ peeled cored
1 tb Lemon juice
1 ts Cinnamon
Prepare basic jam recipe. Microwave 5-7 minutes.
