Recipes for "jam"

Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth. Transfer to a saucepan.

Bring cornmeal mixture to a boil, whisking occasionally, until it begins to thicken, about 5 minutes. Reduce heat when slow bubbles form; continue cooking, stirring frequently, until desired thickness, about 5 minutes. Stir in raisins.

Remove from heat, cover, and cool slightly before serving, about 5 minutes.

In a large lidded container, add the beans, garlic, 4 cups water, and 1 teaspoon salt. Stir well to combine, cover tightly, and soak overnight in the fridge, at least 8 hours or up to 24 hours.

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

In a large Dutch oven or lidded saucepan, add the soaked beans, including the water and garlic. Bring it to a boil over medium-high heat. Then, reduce the heat to maintain a simmer and cook, covered, until the beans can be crushed between your fingers but are not mushy. Check for doneness after about 40 minutes.

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

When the beans are tender, stir in the remaining 2 teaspoons salt, scallions, thyme, scotch bonnet pepper, ginger, black pepper, sugar, allspice, bay leaves, butter, coconut oil, coconut milk, and stock. Increase the heat to medium-high heat. As soon as it comes up to a boil, reduce to a simmer, cover and cook until the scallions are soft, about 5 minutes.

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Stir in the rinsed and drained rice, cover, and simmer on low heat for 20 minutes without opening the lid. After 20 minutes, the liquid should be absorbed and the rice tender. Remove the pot from the heat and let the rice steam, covered, for 10 minutes. Use a fork to fluff the rice, and serve warm.

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Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.

Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.

Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.

Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.

Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Place chicken in a medium bowl. Cover with water and lime juice. Set aside.

Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.

Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.

Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).

Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

Combine flour and salt in a bowl; rub in butter and shortening until incorporated, and mixture takes on a sandy appearance. Combine whole egg and water; stir into flour mixture until a dough forms. Transfer to a work surface; knead dough for a few turns to bring together. Wrap well in plastic wrap; chill in the refrigerator for 3 hours.

While dough chilling, peel plantains; cut into thirds. Heat in a saucepan with a little water; bring to a simmer. Steam until tender, 5 to 10 minutes (depending on how ripe your plantains are). Once soft, discard water; mash plantains with 1/4 cup sugar, vanilla, nutmeg, and food coloring. Set aside to cool.

Preheat the oven to 350 degrees F (175 degrees C).

Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4- or 5-inch-round cookie cutter. Spoon a little plantain filling into center of each circle; fold in half, to form half-moon shapes. Place tarts on a baking sheet; brush with beaten egg white and sprinkle with sugar.

Bake in the preheated oven until golden brown, 20 to 25 minutes. Allow tarts to cool to room temperature before serving.

Gather all ingredients.

Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved.

Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.

Serve and enjoy!

In a large bowl, add the cubed beef, onion, scallion, garlic cloves, thyme, ginger, scotch bonnet pepper, hot sauce, Kosher salt, freshly ground black pepper, allspice and sugar. Combine with your hands to thoroughly coat the meat in the marinade. Cover and refrigerate one hour and up to overnight.

Set a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil. Use a slotted spoon or your hands remove the meat from the beef marinade leaving any large pieces of onion, scallion, garlic, ginger or thyme in the bowl. Reserve the marinade. You will use it later.

Sear the beef in batches on all sides, 4-5 minutes per side, setting the browned pieces aside in a clean bowl or on a plate as you go. You want to do this in batches so you can get a good sear. If you overcrowd the pan the beef won’t brown properly.

The sugar from the seasoning will make the brown bits on the bottom of the pan very dark brown, almost burning — don’t worry! This is the color we want. As long as you don’t have an unappetizing burnt smell, you’re still in good shape.

If it looks like it’s turning almost black, reduce your heat. You can even deglaze the pan between batches with a bit of the chicken stock and remove that liquid to the bowl with the seared meat before searing the remaining pieces.

Once all of the beef has browned, add the marinade to the pot and turn off the heat. Use a wooden spoon, and the residual heat, to scrape up the brown bits from the bottom of the pot.

Once all of the bits have been scraped from the bottom, add the beef back to the pot along with the stock, ketchup, soy sauce, and bay leaves. If you had trouble removing all of the bits, the stock will help you scrape up any last pieces.

Turn the burner on to medium heat and bring the stew to a simmer. Cover the pot, reduce heat to low or medium low and simmer gently until beef is tender, about 1 hour and the beef is tender.

Once the beef is tender, remove bay leaves and thyme sprigs. Add the carrots and potatoes, stir well. Cover the pot. Simmer on low to medium low until the vegetables can be easily pierced with a fork, about 30 minutes.

Add the remaining scallion, red pepper, and onion and cook uncovered for 5-10 minutes or until tender.

To thicken the stew, you can remove the lid and reduce the cooking liquid until you reach your desired consistency or take a few of the tender potatoes and use a fork to smash against the side of the pot. This will give the stew body.

Taste and adjust the seasoning with more salt and pepper. Garnish with additional chopped scallions and serve alone or over rice. This stew tastes even better the next day!

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Melt butter in a medium saucepan over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.

Make dressing: Whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika in a medium bowl.

Combine spinach with toasted almonds and cranberries in a large serving bowl. Pour dressing over spinach mixture; toss well.

Pre-heat oven to 350 degrees. Grease and flour 2 9-inch or 3 8-inch round cake pans.

In a large bowl, mash together 1/2 cup of vegetable shortening with 1 1/2 cup of sugar until combined, then mix in the eggs, one at a time, stirring until the mixture is thoroughly blended. In a small bowl, stir the red food coloring with the cocoa powder to make a smooth paste, and stir the coloring into the shortening mixture.

Sprinkle in the salt, and mix in the flour in several additions, alternating with buttermilk. As you mix, sprinkle in the baking soda, then drizzle in the vinegar, butter extract, and vanilla extract. Stir just until the mixture is smooth. Pour batter into prepared cake pans.

Bake in the preheated oven until the cakes are set in the center and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Allow to cool.

In a saucepan over medium-low heat, whisk together 3 tablespoons of flour with milk until smooth. Bring just to a simmer, whisking constantly, and cook until thickened, about 30 seconds. Remove from heat, and let cool completely. In a bowl, mash together 1 cup of vegetable shortening with 1 cup of sugar and 1 teaspoon of vanilla extract until thoroughly combined, and slowly beat in the cooled milk mixture with an electric mixer, about 1 tablespoon at a time. Beat until the frosting is fluffy, 1 to 2 more minutes. Frost the cooled cake layers with the frosting, and sprinkle cake with coconut and chopped nuts to serve.

Gather the ingredients.

Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes.

Add celery and carrots; sauté for 1 to 2 minutes.

Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.

Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.

Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.

Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.

Drizzle with olive oil to serve.

Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.

Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.

Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.

Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.

In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.

Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Gather all ingredients.

Mash blackberries in a saucepan with a potato masher.

Stir in sugar until juices are released. Remove 1 tablespoon blackberry juice from the saucepan; mix with cornstarch in a small bowl. Stir cornstarch mixture back into the saucepan.

Bring blackberries to a boil; cook, stirring often, until jam has thickened, about 15 minutes.

Stir in cinnamon and allspice. Remove saucepan from the heat and allow jam to cool, 30 to 45 minutes.

Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice before serving.

Gather the ingredients.

Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar, 1 cup at a time, stirring constantly until sugar is dissolved and juice begins to form. Increase heat to medium-high, bring mixture to a rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.

Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

Bring strawberries, jalapeños, lemon juice, and pectin to a boil in a large saucepan over high heat. Stir in sugar, return to a boil, and cook for 1 minute.

Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).

Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Gather the ingredients.

Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.

Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Quickly stir in pectin and return to a full boil. Boil, stirring constantly, for 1 minute. Remove from the heat; skim off and discard any foam.

Pack jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.

Combine strawberries, cranberries, pectin, and margarine in a large saucepan. Bring to a boil. Stir in sugar and return to a boil. Cook for 1 minute; remove from heat.

Quickly fill jars to within 1/2 inch from the top. Wipe rims clean and put on lids. Process in a boiling water bath for 5 minutes.

Place a large, heavy-bottomed pot over medium heat. Add bacon; cook and stir until crispy and rendered fat starts to foam, about 10 minutes. Pour crisped bacon and rendered fat into a strainer placed over a bowl. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.

Return the pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter into the pot. Add onions and salt; cook until until soft and translucent, 7 to 10 minutes.

Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam has a brick-brown color and thick consistency, 10 to 15 minutes.

Remove from heat and add balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme; stir until shiny and heated through.

Store in an airtight container.

Combine rhubarb, sugar, and pie filling in a large pot. Bring to a rolling boil over medium-high heat; continue boiling 10 minutes more. Stir in gelatin powders until dissolved.

Pack jam into sterilized jars, filling to within 1/4 inch of the top. Run a clear knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Freeze any jam you don't intend to use right away.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon when cool.

Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.

Cool and spoon into a clean 1-pint glass jar with a lid; store in the refrigerator for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.

Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

Beat butter and cream cheese in a bowl with an electric mixer until light and fluffy. Add flour gradually, beating well after each addition.

Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into the center of each circle. Fold the opposite edges together, slightly overlapping. Place 2 inches apart onto the prepared cookie sheet.

Bake in the preheated oven for 15 minutes. Remove to wire rack to cool completely, then sprinkle with confectioners' sugar.

Gather the ingredients.

Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.

Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 8 hours. Store in a cool, dark area.

Preheat oven to 400 degrees F (205 degrees C).

In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.

Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Gather all ingredients.

Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes.

Cool, then remove the peel and inner seed; place mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.

Stir together sugar and water in a large saucepan over low heat, and bring to a boil. When the mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C).

Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.

Pour cooked jam into sterilized jars and seal according to canning directions.

Gather the ingredients.

Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.

Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.

Meanwhile, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.

Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Beat butter, sugar, and egg yolks together in a medium bowl with an electric mixer until light and fluffy; gradually mix in flour until a soft dough forms.

Roll dough into 1-inch balls; place balls onto ungreased cookie sheets about 2 inches apart. Use your finger or an instrument of similar size to make a well in the center of each cookie; fill the hole with 1/2 teaspoon of preserves.

Bake in the preheated oven until golden brown on the bottom, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line them with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.

Shape dough into 3/4-inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on the prepared cookie sheets. Press down the centers of each with your thumb.

Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Cook and stir for about 10 minutes.

Add gelatin to tomato mixture; stir until well combined. Reduce heat to low and simmer for 20 minutes.

Spoon jam into hot, sterilized jars and seal. Alternatively, pour into freezer containers and freeze.

Gather all ingredients.

Heat vegetable oil in a heavy skillet over medium heat. Stir sugar into oil with a wooden spoon, stirring constantly, until mixture is a light caramel color, about 10 minutes. Mixture will be very hot.

Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.

Pour red wine vinegar into onion mixture; simmer until mixture reaches a jam consistency, about 30 minutes. Let cool to serve.

Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil and mix in sugar. Cook jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Gather all ingredients.

Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly.

Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute.

Mix in butter to settle foam.

Sterilize the jars and lids in boiling water for at least 5 minutes.

Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for up to one year.

Inspect two ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

Place strawberries in an 8-quart saucepan; gradually stir in pectin. Set over high heat; stir constantly until mixture comes to a full rolling boil that cannot be stirred down. Stir in sugar until dissolved; return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Off heat, skim foam if necessary.

Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage. Store in a cool, dark area.

Heat plums, pineapple, orange juice concentrate, apple juice, and lemon juice in a large pot over medium-low heat, covered; cook until plums are soft, 15 to 20 minutes. Mash plums and pineapple with a potato masher until thoroughly broken up, leaving small chunks in mixture.

Bring mixture to a slow simmer; stir in pectin, butter (to reduce foaming), cloves, and allspice. Increase heat to high; bring to a full, rolling boil for 1 minute, stirring constantly. Stir in sugar, stirring constantly; cook at a full, rolling boil, 1 minute more. Off heat, stir in red food coloring until evenly colored; skim off any foam.

Inspect 10 (12-ounce) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. and lids in boiling water for at least 5 minutes.

Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

Place the quartered strawberries, orange zest, lemon juice, and sugar in a large microwave-safe bowl (at least 10 cup capacity) or 8-cup Pyrex measuring cup.

Gently toss to combine so that the strawberries are well coated with the sugar. Let sit for 30 minutes at room temp to macerate.

A tiny pinch of finely ground black pepper can add some zing to the jam.

Place the bowl with strawberries on a plate (to catch possible overflow) in your microwave oven. Cook on high for intervals of 5 minutes each, gently stirring after each 5 minute interval.

In my 1650 Watt microwave, I use 3 intervals of 5 minutes each for a total of 15 minutes. If you have a lower powered microwave, you may need to cook longer, or if you have a higher powered microwave, you may need less time.

Pay attention so that the mixture doesn't overflow. If it bubbles up too much and begins to overflow, put the mixture in a larger (microwave safe) bowl and continue.

The jam mixture will be ready when the liquid in it thickens slightly and gets syrupy. Because it is hot, it will not be thick like regular jam. As it cools it should thicken.

Pour the hot jam into a jar. Let cool to room temperature then store in the refrigerator.

Your yield may vary, but this recipe should fit into 1 pint jar, 2 half-pint jars, or 1 half-pint and 1 (2-ounce) jar.

If the jam is too loose and watery even after it has chilled, it may need to be microwaved for several minutes longer.

Store in the refrigerator, or freeze (leaving 1 inch headspace in the jar to account for the expansion of the liquid as it freezes into ice).

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Preheat the oven to 350 degrees. Mix the dry ingredients together: flour, flaxmeal, sugar, baking powder, and salt.

Add the milk, egg, and oil, and mix until just combined. Fold in the jam and stir 3-4 times around the bowl, not mixing it in with the batter entirely. I used just over 1/4 cup for the mixing and then reserved the rest for swirling in the tops of the muffins.

Fill your muffin tins about 3/4 of the way full and swirl a little bit of jam through the top for some extra sweetness and a pretty design. Bake for 15 minutes or until tops are golden brown and spring back when you press them. Sprinkle with powdered sugar before serving.

Gather all ingredients.

Crush strawberries in a wide bowl in batches until you have 4 cups of mashed strawberries.

Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved.

Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).

Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.

Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.

Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.

Serve and enjoy!

1. To make the jam: Add the strawberries and lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Mix in the honey, then the balsamic vinegar. Remove from the heat and let cool. This should thicken more as it cools.

2. To make the goat cheese: Add the goat cheese, cream cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.

3. To serve: spread warm onto grilled bread with whipped goat cheese. Top with strawberry jam, basil, thyme, and flaky sea salt. Or, spoon the goat cheese into a serving bowl and top with the warm jam. Add basil, thyme, and sea salt. Serve with bread or crackers.

1. Bring the burrata to room temperature. In a low bowl or your favorite serving plate, arrange the burrata. Give it a light smash with a spoon.

2. Spoon the jam over the burrata. Sprinkle with pistachios, then drizzle lightly with oil. Season with salt and pepper. Garnish with fresh basil. Serve with crostini or crackers.

1. Preheat the oven to 450° F.

2. To make the jam. Add the strawberries, maple syrup, lemon juice, and vanilla to a medium-size pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Keep warm.

3. Meanwhile, bake the Dutch baby. Using an electric mixer, whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter until the batter is smooth, about 1 minute. Make sure no large clumps of flour remain.

4. Melt the butter in a 10-12 inch cast iron skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Pour the batter into the hot skillet. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.

5. As soon as the Dutch baby comes out of the oven, top it with pats of butter, then warm jam. Cover the surface with jam! Add whipped cream if you'd like, Enjoy!

In a very large, heavy-bottomed pot, combine the peaches, pineapple, sugar, and lemon or lime juice. Use a large wooden spoon to stir everything together. Let the fruit sit and macerate in the sugar and lemon juice for 1 hour. This will draw out the juices from the fruit.

If your peaches and pineapple were frozen and thawed, don’t drain and discard the juices they release. Add them to the pot. You don’t have to macerate the thawed fruit.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Use dish soap and hot water to wash 10 (8-ounce) canning jars, lids, and bands. Set the jars upside down on a drying rack and place the lids and bands in a large bowl.

You’ll need a clean flat surface with enough space to fill the jars with jam and cool them after they go into a hot water bath. I like to use the countertop right next to my stove. Lay out two large clean kitchen towels on the countertop.

Place a ladle and jam funnel nearby, preferably on a large plate since they’ll be covered in sticky jam soon. Dampen a couple of clean dish rags or paper towels. You’ll use them to wipe the jar rims clean after filling them with jam.

Fill a hot water bath canner two thirds with water, place the empty jars inside, and set the canner on the stovetop over medium heat. The jars go in right side up, fully submerged. Place it on a back burner so that it’s out of the way. When it comes to a boil, cover with a lid and reduce the heat to low so that the water stays at a bare simmer while the jam cooks. That way, it will quickly come up to a boil again when the jam jars are ready for the hot water bath. Keep the jar lifter close by.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Give the fruit a stir. Some liquid should have been released. Place the pot over medium-high heat, and bring it up to a boil, stirring every few minutes. Wear heat resistant kitchen mitts and use the largest wooden spoon you own. The jam bubbles and splatters as it cooks—it’ll burn you if you’re not careful.

Once the jam comes to a boil, reduce the heat to medium. Stir every minute or so to keep the jam from scorching, and periodically check the temperature with an instant-read thermometer. As an alternative, you can use a candy thermometer clipped to the side of the pot. You’re looking for 220°F.

As the jam cooks and climbs in temperature, it will go through a couple of stages. At first, foam will form and the jam will boil up the sides of the pot. Then, as it nears its final temperature, the foam will subside, and the jam will become glossier in appearance. When it’s about to reach 220°F, it will burble like hot lava, so be extra careful!

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

When the jam reaches 220ºF to 222ºF—this takes 25 to 30 minutes depending on the size of your pot—and the foam subsides, turn off the heat. If there is excess foam on top, scrape it off with a spoon or stir in 1/2 teaspoon of butter—it will get rid of the foam without wasting any jam.

Your jam is now ready to can. Although I find that measuring the temperature can reliably determine if the jam is ready, you could test it for doneness: Scoop out a spoonful of jam and let it cool on a plate. The jam should be thick, glossy, and not run down the plate when you tilt it.

Use a jar lifter to remove the hot jars from the canner, pouring out the water into the canner. Place the empty jars on the prepared kitchen towels on the countertop.

Place the funnel into a jar. Use the ladle to fill the jar with jam until it is 1/4 inch from the rim. Use the prepared damp dish rag or paper towel to wipe excess jam off the rim of the jar, making sure it is very clean. Place a lid on the jar, then screw on the band. The band should be “fingertip tight”—don’t tighten it forcefully, but make sure it is snugly screwed on with your fingertips. Fill and seal the remaining jars.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Move the hot water bath canner to a front burner and crank up the heat to high. When the water boils, turn the heat down to medium-low. Use the jar lifter to carefully lower the filled jars into the hot water bath. When all the jars are in, let them boil for five minutes. The jars should be fully submerged. Turn off the heat, then let the jars sit in the hot water bath for 5 more minutes.

Simply Recipes / Coco Morante

Use the jar lifter to transfer the jars onto the prepared kitchen towels on the countertop. If the bands have loosened, don’t retighten them—it will interfere with the sealing process. Let the jars cool for 12 to 24 hours.

Once the jars are fully cooled (never before!), test them by tapping the top of the lids with a finger—the tops should not pop up and down. If any of the lids are not fully sealed, you can bring the jam back up to a boil and repeat the hot water bath canning and cooling process.

Remove the bands from the fully cooled and sealed jars. Wash the bands and jars under running water to remove any traces of sticky jam. Dry the jars with a clean kitchen towel and apply labels (with the name and date!). Store them in a dark pantry, with the bands in a basket nearby, for one to two years.

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Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Remove all seeds, cores, pits, and other nonedible parts. Peels can be left or removed. Cut larger fruits like peaches and strawberries into small pieces. Berries can be left whole, if you wish.

Toss the prepared fruit with 1/4 to 1/2 cup of sugar or other sweetener and 1 to 2 tablespoons of lemon juice (to taste) in an 8-cup glass measuring cup or microwave-safe mixing bowl. If you're using berries, lightly mash them to release their juices. Let the fruit macerate for at least a half an hour, until the sugar is dissolved, and the fruit looks syrupy.

Microwave the fruit, uncovered, at full power for 5 minutes. The fruit juices will bubble up as the fruit cooks, quadrupling in volume. Carefully remove the bowl using oven mitts (the glass will be hot!), and stir the fruit. It will look quite loose and liquid at this point. Return to the microwave and cook another 5 minutes.

Remove the fruit from the microwave with oven mitts and stir it again. The jam will probably still look fairly syrupy at this point. Mash the fruit against the sides of the bowl if you'd like a smoother texture, or leave it as is for a chunkier texture.

Stir the jam between each interval and continue cooking until the liquid concentrates to a sticky syrup that coats the back of the spatula and falls in heavy drips back into the bowl. Don't worry if the jam still seems a little loose at this point; it will set more firmly as it cools. Total cooking time is usually around 15 minutes for most fruits.

If you're unsure whether the jam is ready, it's best to err on the side of caution. Overcooking can cause the jam to crystallize and harden. If the jam still seems loose after it cools, return it to the measuring cup and cook it a few more minutes.

Transfer the jam to a canning jar or other storage container. Let it cool, uncovered, on the counter. Once cool, cover and store in the refrigerator for several weeks or freeze for up to three months.

Sterilize the jars using the technique you prefer.

In a large (6-quart) heavy-based pot, combine the peaches, plums, pears, sugar, lemon zest, and lemon juice. Slowly bring the mixture to a simmer over medium heat, stirring to dissolve the sugar.

Simply Recipes / Sally Vargas

For the final jam test, you will need 2 or 3 cold saucers. Place them in the freezer while the jam bubbles away.

Raise the heat to medium-high and continue to cook, stirring occasionally until the syrup deepens in color and the fruits begin to look translucent. Reduce the heat as necessary if the jam is bubbling exuberantly. The jam will need more stirring towards the end because the fruit sinks to the bottom of the pot as it becomes heavily saturated with syrup. This can take 20 to 40 minutes, so be patient.

Simply Recipes / Sally Vargas

Test the jam using a spoon: When the syrup, which is initially quite thin and runny, begins to thicken, dip a large spoon into the pot. Hold it over the pot so that the bowl of the spoon is facing you, and let the syrup fall back into the pot. Notice how it falls off the spoon. As it approaches the gelling point, two distinct thick drops will hang onto the rim of the spoon, and after a few minutes, the drops will merge, and the jam will sheet off the spoon.

Test the jam using a saucer: For second-guessers, use the saucer method to confirm the gelling point. Spoon a small puddle of the syrup onto a cold saucer from the freezer. Put it back into the freezer for about a minute. Remove it and draw your finger across the middle to form a channel. If the surface of the jam wrinkles and the channel does not close immediately, your jam is ready.

Simply Recipes / Sally Vargas

Ladle the hot jam into the clean jars, leaving a 1/4-inch space between the top of the jam and the rim of the jar. Wipe the rims with a wet paper towel and place the lid on top. Screw on the band, but don’t screw it on too tightly.

Process the jars in a boiling water bath for 10 minutes using the guidelines below.

Simply Recipes / Sally Vargas

Canned jars of jam will keep outside the fridge for up to 1 year. Once open, store them in the fridge for up to 3 months. If you want to skip canning the jars in the water bath, refrigerate the jam for up to 3 months.

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Simply Recipes / Sally Vargas

In a medium, microwave-safe bowl, combine the berries, sugar, salt, lemon juice, and lemon zest. The bowl should be large enough for the jam to bubble as it cooks.

Cook the berries in the microwave on high power, uncovered, for 3 minutes, until the sugar dissolves.

Remove the bowl from the microwave and stir the ingredients together. Return to the microwave and cook for 3 to 5 minutes longer, or until the jam reaches the setting point.

To test, dip a spoon into the jam and hold it over the bowl so the jam drops back into the bowl. When the drops off the spoon are thick, rather than runny, the jam is ready. Stir in the vanilla. (I found the jam to be thick and a little gloppy off the spoon—that was the tell. - Carrie)

Spoon the hot jam into a clean 8-ounce jar with a lid. Cover and store in the refrigerator for up to one month.

In a large skillet over medium heat, cook the bacon in two batches so as not to crowd the pan. (If your pan is large enough, it's fine to cook all the bacon at once.)

Stir occasionally, until the fat is rendered and the bacon is browned, but not burned or overly crispy. Scoop out the first batch of cooked bacon with a slotted spoon, and drain it on a paper towel-lined plate. Cook the remaining batch.

This should take about 25 to 30 minutes total for both batches.

Drain all but 2 tablespoons of fat from the pan. You can eyeball it. Add all the bacon back to the skillet.

Add the onion and garlic to the skillet and cook until the onions are translucent, about 6 minutes.

Add the vinegar and brown sugar to the skillet, and bring to a boil. Cook stirring and scraping up browned bits from the skillet for 2 minutes

Reduce the heat to medium low, and simmer uncovered, stirring occasionally, until the liquid turns syrupy and almost completely evaporates—this should take about 30 minutes.

Use immediately, or spoon it into an airtight jar and refrigerate for up to four weeks. Serve warm.

To reheat, zap it in the microwave for about 45 seconds or warm it in a small saucepan on the stove over medium heat, stirring occasionally until heated through, about 10 minutes.

Prepare the quince by washing and cutting them in half. Working around the core, grate the quince flesh (including the peel) with a cheese grater, until you have about 6 cups of grated quince.

Put 4 1/4 cups of water in a large (6 to 8 quart), wide, thick-bottomed pan or pot and bring to a boil. Add the grated quince, lemon juice and lemon zest. Reduce heat and simmer until the quince is soft, about 10 minutes.

Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high.

Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30 to 50 minutes. (If the jam has thickened but hasn't turned pink, add a little more water and cook a little longer.)

Ladle into hot, sterilized canning jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean before applying clean, dry lids.

If you'd like to can your jam for longer storage, process the jars in a boiling water bath for 5 minutes.

Sealed jars of jam will be good for at least 1 year. Open jars of jam (or jars that were not processed) should be refrigerated and will be good for at least a few months.

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Sterilize the jars using the method you prefer. Wash the lids in hot, soapy water.

Cut away and discard the green scraggly ends. Cut the rose hips in half and scrape out and discard all of the seeds and thistle-y hairy bits.

Rinse the rose hips and discard any bits that are blemished. Then roughly chop the rose hips. You will need 4 cups of clean, chopped rose hips.

Cut off and discard the ends of the orange. Slice the orange lengthwise into wedges. Remove (and reserve) any seeds, and if you can, remove and reserve membranes. Take the wedges and cut each one of them so that you have a bunch of little triangles of orange.

Peel the apple, reserving the peel. Then grate the apple with a cheese grater (large hole). Chop up the core and reserve.

Place the chopped rose hips, grated apple, and chopped orange into a large (8-quart) wide pot. Add the lemon zest and lemon juice to the pot. Add the water to the pot.

Take the apple core pieces, apple peel, and any orange seeds and membrane and place in a double layer of cheesecloth. (This will be a source of pectin.) Wrap them up and place in the pot with the chopped fruit and rose hips.

Bring mixture to a hard boil for 30 minutes or so, or until the orange peels are very soft and can be easily cut through without resistance.

Remove from heat. Remove the cheesecloth pectin bag and place in a bowl to cool. Once cool enough to handle easily, gently squeeze the cheesecloth pouch to extract more of the pectin (it will be sort of gloppy). Add the extracted pectin-y juice back into the pan with the rose hips.

Measure out the sugar and add to the rose hip mixture. Heat to high, stirring with a wooden spoon until the sugar has all dissolved. Add the butter (to help keep the foaming down). Bring to a rapid boil, uncovered, reduce heat to medium high.

Place a small plate in your freezer. After about 25 minutes begin testing the jam by placing a small amount on the chilled plate. Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be.

Boil for a few minutes longer if desired for a thicker jam. Do not overcook or the mixture will caramelize and give you an odd taste.

Ladle the mixture into hot, sterilized canning jars. Wipe the rims of the jars clean with a dampened paper towel. Seal them with the clean lids, leaving 1/4 inch of headspace.

Process the jars in a water bath for 5 minutes.

To process, place the jars on a rack in a large, tall stock pot. Cover with 1 inch of water and bring to a rolling boil. Boil for 5 minutes. Then turn off the heat, remove the jars from the water, and let cool.

As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator for up to 6 months.

Sealed jars will keep for a long time, but for the best flavor and texture, use them within 1 year.

Place the diced onions in a medium bowl. Add 2 teaspoons of salt and mix well. Set aside at room temperature for 60 minutes. Do not strain the liquid from the onions, as it will help soften the onions as they cook.

In a 10-inch skillet over medium heat, warm the olive oil. Add the onions and their macerating liquid, and cook until translucent, stirring occasionally, about 10 minutes.

Add black pepper and 1 tablespoon of thyme leaves to the onions. Stir to combine. Reduce the temperature to medium-low and add the red wine vinegar and balsamic vinegar.

Cook for about 10 minutes, stirring occasionally. At this stage, the vinegars will have cooked down and into the onions. The mixture will have become thicker and heavier in the pan.

Raise the temperature to medium-high, and add the sugar, lemon juice, and lemon zest, stirring to combine. The onions will darken considerably as the sugar takes on the color of the balsamic vinegar.

Cook, for about 15 minutes or until you can pull a heat proof spatula through the onions leaving a path, and the mixture slowly comes back together. Stir occasionally, being careful the mixture doesn’t stick to the pan.

Remove the pan from the heat. Mix in the remaining 1 tablespoon of the thyme leaves and allow the onion jam to cool in the pan. When fully cooled, season with salt, to taste.

Transfer the onion jam to a glass jar or plastic container, and store in the refrigerator. It is ready to use immediately.

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Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart Pyrex measuring cup), stir to combine, and let sit for 30 minutes for the fruit to macerate in the sugar.

Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes.

As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes.

At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is.

If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.

If you use a large Pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

Pour out the jam into jars, leaving 1/4 inch of headroom from the top of the jars. Cool to room temperature, then refrigerate.

The jam should keep for at least several months in the refrigerator.

Prepare your jars for canning. Place them in a large (12-quart) pot of water on top of a steaming rack (so they don't touch the bottom of the pan). The water should cover the tops of the jars by at least 1 inch. Cover, bring the water to a rolling boil, and boil for 10 minutes.

Wash the lids in hot, soapy water.

Put the plums, sugar, orange, lemon, and raisins into a large 6 or 8-quart pan. Heat until boiling.

Gently boil for 20 to 25 minutes, stirring frequently, or until the mixture starts to thicken slightly.

If you want, use kitchen shears to cut some of the longer citrus rinds.

Stir in walnuts.

When the conserve is ready, remove the jars from the pot of water and dump the water in the jars back into the pot. Fill the jars one at a time, leaving 1/4-inch headspace at the top of the jars for a vacuum seal.

Wipe the rims clean with a clean, wet paper towel. Place the lids on the jars, securing with jar rings (do not over-tighten).

Using jar lifters, lower the jars back into the pot, making sure there's enough water to cover by at least 1 inch. Bring to a rolling boil, then boil the jars for 5 minute.

Remove the jars with the jar lifters and set on a clean kitchen towel. Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.

The sealed jars will keep in a cool, dark place for at least 1 year. Refrigerate opened jars and use within a few months.

Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.

Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.

Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Gather all ingredients.

Heat vegetable oil in a skillet over medium-high heat. Add onion, tomato, habanero pepper, garlic, curry powder, and thyme and cook, stirring, until onion is golden, about 7 minutes.

Stir in chicken and cook until chicken is lightly browned, about 5 minutes.

Pour water into the skillet. Reduce heat to low, cover, and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

Serve and enjoy!

If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well.

Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme.

Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

The stew is better the day after, or even several days after, the day you make it.

Serve with Jamaican rice and peas, a coconut rice with kidney beans.

Did you love the recipe? Let us know with a rating and review!

Gather all ingredients.

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.

Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, sauté onion, bell pepper, celery, and garlic until tender.

Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.

Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth.

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Serve and enjoy!

Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.

Add onion, celery, and green bell pepper to the butter remaining in the pot; cook and stir until onion becomes translucent, 5 to 10 minutes. Add garlic; cook and stir together for 1 minute. Stir in tomato paste; cook and stir another 3 to 5 minutes.

Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine. Pour chicken broth over the sausage mixture; bring to a boil.

Stir in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.

Add shrimp and cod; increase heat to medium-high and bring to a boil. Reduce heat again to medium-low and cook uncovered for another 10 minutes, stirring occasionally.

Season with salt and fold parsley into the jambalaya to serve.

Heat olive oil in a Dutch oven or large pot over medium heat. Stir in sausage and cook for 2 minutes. Add onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until vegetables are soft, 6 to 8 minutes. Stir in rice, then add tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

Stir in shrimp and cook uncovered until shrimp turn pink and are no longer translucent in the center, about 10 minutes. Remove the pot from heat and let stand for 5 minutes. Discard bay leaves before serving.

Gather all ingredients.

Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.

Stir in paprika, cumin, and cayenne; cook for 1 minute.

Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.

Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes.

Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.

Gather the ingredients.

Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker.

Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time.

Serve over rice.

Melt butter in a large skillet over medium-low heat. Add celery, onion, and green bell pepper; sauté until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce, and bay leaf.

Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in cooked chicken and cook until heated through. Discard bay leaf and serve hot.

Melt butter in a 5- to 6-quart pan over medium-high heat. Add sausage, onion, bell peppers, and garlic; cook, stirring occasionally, until vegetables are soft and sausage is lightly browned, about 5 minutes.

Stir in tomatoes, hot pepper sauce, black pepper, red pepper flakes, and salt; bring to a boil. Add shrimp and cook until bright pink on the outside and the meat is opaque, about 3 minutes.

Gently stir in hot rice and cook until heated through, 3 to 5 minutes.

Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.

Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.

Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Heat oil in a large pot over medium-high heat. Add chicken and kielbasa; sauté until lightly browned, about 5 minutes.

Stir in onion, bell pepper, celery, and garlic. Season with cayenne, onion powder, salt, and pepper; cook and stir until onion is tender and translucent, about 5 minutes.

Add rice and stir in chicken stock and bay leaves. Bring to a boil; reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in Worcestershire sauce and hot pepper sauce.

Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.

Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.

Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.

Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.

Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.

Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.

Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.

Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

Heat oil in a large pot over medium-high heat. Add sausage and onion; sauté until sausage is browned and onion is translucent, 7 to 10 minutes.

Pour in water, then add jambalaya mix and diced tomatoes with chile peppers; bring to a boil. Reduce the heat to low, cover, and simmer until water is mostly absorbed and rice is tender, about 25 minutes.

Drizzle olive oil into a 4-quart slow cooker. Add tomatoes with juice, celery, seitan, sausage, vegetable broth, onion, bell pepper, garlic, miso paste, Cajun seasoning, thyme, and oregano to the slow cooker.

Cover slow cooker. Cook on Low for 4 hours. Add rice to the slow cooker. Cover slow cooker. Cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.

Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

Combine chicken, diced tomatoes, sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano in a slow cooker; cover. Cook on High until chicken is tender, 4 to 5 hours, stirring occasionally. Stir in rice and shrimp to combine during the last 30 minutes.

Turn off slow cooker. Let stand, covered, to allow rice to absorb most of the remaining liquid, at least 15 minutes. Garnish with parsley.

In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.

Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.

Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.

Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.

Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion; cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes. Add chicken, sausage, Cajun seasoning, and hot sauce; cook and stir until well combined, 2 to 3 minutes. Add tomatoes and stock; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.

Add riced cauliflower, breaking up any clumps while stirring. Add shrimp; increase heat to medium-high. Push shrimp below surface of hot tomato sauce; season with black pepper. Bring to a boil; cook, uncovered, until shrimp curls and turns pink in color, 6 to 8 minutes.

Gather all ingredients.

Heat 2 tablespoons bacon grease in a large pot or Dutch oven over medium-high heat. Add sausage and sauté until browned on both sides, about 3 minutes. Remove from the pot with a slotted spoon and set aside. Reserve drippings in the pot.

Add chicken to the pot and sprinkle with salt and pepper. Cook, undisturbed, until chicken easily releases from the bottom and begins to brown, about 2 minutes. Push chicken to one side of the pot and add pork. Cook, crumbling with a spoon, until browned, about 3 minutes. Stir chicken and pork together and remove from the pan with a slotted spoon, and add to the reserved sausage.

Add onion, bell peppers, celery, and jalapeño to the pan and cook 2 minutes, stirring constantly to lift off any flavorful bits from the bottom. Reduce heat to medium and cook, stirring often, until well browned and very tender, about 25 minutes.

Add garlic to the mixture and continue cooking for 2 minutes. Stir in Cajun seasoning, thyme, and bay leaves.

Pour in 1 cup stock to deglaze the pan, making sure to scrape up any bits from the bottom of the pan. Stir in remaining 5 cups stock and bring to a boil. Add browned sausage, chicken and pork back into the pan; stir in rice and bring to a boil again. Reduce heat, cover, and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes. Add up to 1 cup additional stock if necessary if liquid is absorbed before rice is tender.

Remove from heat; let stand 5 minutes before fluffing lightly with a fork. Serve sprinkled with green onions and hot sauce, if desired.

Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.

Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.

Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.

Mix together powdered sugar and butter in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.

Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms.

Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.

For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.

For flatter, jammier cookies: Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.

Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.

Make icing: Place powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.

Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

Enjoy!

Preheat the oven to 350. Cream the butter and the sugar until smooth. Add the 1/3 cup cocoa powder and mix until incorporated.

In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small balls and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft. I left mine a little bit underdone so they were softer and fudgier, almost like a brownie.

When they come out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.

Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.

Preheat the oven to 375 degrees F (190 degrees C).

Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.

Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.

Bake in the preheated oven until very lightly browned, 10 to 12 minutes.

1. Place the all-purpose flour, pistachios, and salt in a large bowl. Add the butter and then use your fingers to break the butter into the flour until the mixture is the size of small peas. Add 3 tablespoons cold water and mix with a spatula, drizzling in more water as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are ok). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. At this point you can cover the dough and place it in the fridge while you prepare the filling, or for up to one week.

2. In a medium bowl, combine the strawberries, honey, cornstarch, thyme (if using), and vanilla.

3. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

4. On a lightly floured surface, roll the dough out into a rectangle or circle about 1/4 inch thick.  Transfer to the prepared baking sheet. Spread the dough with jam, leaving a 1-inch border around the edge. Arrange the fruit over the dough in an even layer. Pour any remaining juices left in the bowl over the fruit. Fold the edges up and over the berries. Brush the edges of the dough with egg and sprinkle with sugar.

5. Place the galette in the fridge for 15-30 minutes to chill. Transfer to the oven and bake for 45-50 minutes or until golden brown. It's OK if the edges get dark.

6. Let cool slightly and serve topped with fresh thyme, if desired, and ice cream. Enjoy!