Recipes for "preserves"

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.

Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.

Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.

Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.

Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.

Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.

Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

Gather all ingredients.

Place figs in a large bowl; sprinkle baking soda over figs. Carefully cover figs with boiling water and soak for 1 hour. Drain figs and rinse thoroughly with cold water.

Combine sugar and 4 cups of water in a large Dutch oven; bring to a boil and simmer for 10 minutes.

Add figs and lemon slices to syrup and simmer for 1 hour, stirring occasionally.

Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving ½ inch of head space. 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 for up to 1 year.

Combine whole strawberries, sugar, vinegar, and salt together in a large stockpot. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).

Transfer preserves to hot sterile jars, leaving 1/2-inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.

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

Combine figs, sugar, gelatin mix, and lemon in a large pot; set aside for 1 hour. Bring to a boil; cook over medium heat, stirring often to prevent burning, until foam disappears and preserves are thick, 25 to 40 minutes.

Inspect three (1-pint) Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves ready. Wash new, unused lids and rings in warm soapy water.

Pack preserves 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 jars from the stockpot and place on a cloth-covered or wooden surface, several inches apart, until cool. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area; wait at least 2 days before opening.

Gather all ingredients.

Mix chopped pears with sugar, crystallized ginger, lemon juice, fresh ginger, and lemon zest in a large heavy pot; let the mixture stand for 2 hours for pears to release their juice.

Place the pot over medium-high heat, bring to a boil; cook, stirring often, until preserves are thick and fall off a metal spoon in sheets, 45 minutes to 1 hour. Pear pieces will be translucent and preserves will be darkened.

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

Pack the pear preserves 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.

Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.

Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.

Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.

Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.

Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat; reduce heat and cook at a low simmer, stirring every 20 minutes, until reaches desired consistency, 3 to 4 hours.

Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.

Pack fig preserves into hot, sterilized jars, filling to within ¼ inch of tops. 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 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 jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings and store in a cool, dark area.

Combine water and milk in a saucepan and bring to a boil. Add oats and reduce heat to medium. Add maple syrup, cinnamon, and salt. Stir to mix well. Cook, stirring frequently, until oatmeal is softened to your preference, about 5 minutes.

Place 1 tablespoon peanut butter in the bottom of a serving bowl. Pour cooked oatmeal in; top with remaining peanut butter and raspberry preserves.

Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.

Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.

In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.

In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.

Preheat oven to 325 degrees F (165 degrees C).

Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.

Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.

Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

Inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves are ready. Wash new, unused lids and rings in warm soapy water.

Stir peaches and water together in a medium saucepan. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Continue to stir while boiling for exactly 1 minute. Remove from the heat and stir in sucralose. Skim foam off the surface of the jam using a metal spoon.

Immediately ladle 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 the 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 simmer, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 2 to 3 hours. Press the center of each lid with a finger to ensure the lid does not move up or down; if the lid springs back, it is not sealed and refrigeration is necessary.

Remove the green rind from watermelon, and dice white part into small cubes, leaving the red flesh mostly intact. Remove seeds.

In a heavy stockpot, combine 4 cups of prepared watermelon, sugar, and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the 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 2 inches of 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 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.

Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.

Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.

Meanwhile, inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.

Remove fig preserves from the heat and distribute evenly into the 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. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.

Store in a cool, dry place with no light.

Place 1/2 of the peaches in a large saucepan and crush until mostly mashed. Add remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.

Pour peach-mango mixture into a large bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.

Pour preserves into seven (8-ounce) 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 the rims with a moist paper towel to remove any residue. Top with the lids and screw on the rings.

Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

1. Grease a 9x13 inch-baking dish with butter.

2. In a small bowl, mix together the maple, brown sugar, and butter. Spread the mixture in the bottom of the prepared baking dish.

3. In a large bowl, whisk together the eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg and salt. Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.

Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.

4. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Sprinkle the sugar evenly over the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the French toast with foil.

5. Meanwhile, in a medium saucepan, combine the raspberry preserves and 1/2 cup water. Bring to a boil and reduce heat, simmer 5 minutes until warm.

6. Serve the french toast warm, topped with whipped cream, if desired, and preserves. Enjoy!

Wash the figs and remove the stems. Cut them into roughly 1-inch chunks and add to a non-reactive, heavy-bottomed, medium to large saucepan with high sides. Add the sugar and stir to coat the figs. Let sit at room temperature for 10 minutes.

Use a vegetable peeler or paring knife to peel the orange into long strips. You’ll need 2 strips for this recipe. Set aside the rest of the orange for another use.

Place a small plate in the freezer so you can test that the preserves are properly set later.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

If you’d like to can these preserves for longer storage, gather supplies for water bath canning. Fill a canning pot or a large, tall pot with a rack in the bottom with enough hot water to cover the empty half-pint jars by at least 1 inch.

Bring to a full rolling boil and boil for 10 minutes. Turn the heat to low and keep the jars in the hot water until the preserves are ready.

If you’re planning to store the preserves in the refrigerator, it’s still a good idea to clean the jars and lids with hot, soapy water before filling.

Add the orange peel, lemon juice, water, and rosemary (if using) to the pot with the figs and sugar.

Bring to a boil over medium heat, stirring to dissolve the sugar. Adjust the heat as needed to maintain a simmer, stirring every few minutes, until the mixture thickens and runs off the spoon in thin globs rather than a stream, roughly 35 to 50 minutes.

As the preserves thicken, you’ll need to store the mixture more often to keep it from scalding on the bottom of the pot. Towards the end it will have decreased in volume by half and be shiny and thick.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

The preserves are done cooking and properly set when the mixture registers 220°F on a thermometer or passes the gel test.

Once you think your preserves are ready, grab the small plate from the freezer. Add a small dollop on the plate and let sit for 1 to 2 minutes. If the dollop is thin and spreads, the preserves are not ready. If the dollop stays in more of a mound, swipe your finger through the middle. If it leaves a bare track and the jam doesn’t run to fill it in, the preserves are ready.

If using a thermometer, make sure the bulb or probe probe is immersed in the preserves enough to get an accurate reading. Often it needs to be at least 2 inches deep.

Simply Recipes / Sally Vargas

Remove the orange peels and rosemary (if using) and discard.

If you are canning the preserves, remove the hot jars from the water one at a time using jar lifters, pouring the water back into the pot. Each jar should be hot when you add the preserves. Set them on a heatproof surface.

Carefully fill each hot jar with the hot preserves, leaving 1/4-inch of headspace. Wipe the rims clean with a damp, clean paper towel. Poke the mixture with a chopstick or skewers to remove any bubbles.

Top each jar with a clean lid and screw the bands on finger-tight.

Simply Recipes / Sally Vargas

For shelf-stable canning, bring the pot of water back to a boil. Make sure there is enough water in the pot to reach 1 inch or more over the top of the jars.

Using a jar lifter, set the jars in the pot on the rack and process at a full rolling boil for 5 minutes. Remove and set on a cooling rack or heatproof surface to cool.

Let the preserves cool on the counter until room temperature, at least 1 hour.

Sealed jars will keep for at least 1 year, but are best consumed within 12 months. Un-processed jars and opened jars should be kept in the fridge and used within 3 months. If any mold forms on top of the preserves, discard.

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Simply Recipes / Sally Vargas

Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh, cool water. Drain again.

Transfer figs to a large pot; add sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve sugar, keeping figs as intact as possible.

Bring mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to keep figs from burning onto the bottom, until figs are golden brown and coated in syrup, about 1 hour. Add salt to tame the sweetness if desired.

Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until figs are ready. Wash new, unused lids and rings in warm soapy water.

Pack figs into hot, sterilized jars and top off with syrup, 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 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface. 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. Store in a cool, dark area, and wait at least 2 days before opening.