0 Garam Masala Nectarine Jam

HELP...farm fresh fruits are on their way out.

i've had so much fun canning this summer, i don't know what i'll do without all this beautiful fruit to chose from.  i know... here in So. Cal. we have all the fruits and veggies we could ever ask for all year 'round, but it's just not the same when you know it's been sitting in a warehouse getting ripe before it hits the store.

nectarines have always been one of my favorite.  when i found out they are full of pectin and perfect for for jams and jellies i knew this would be a good one.
AND you don't need to peel them as you do peaches...the pectin is in the skin.
TIP....don't pick the ripest fruit.  at least 1/2-3/4 of your fruit should be firm...maybe even a few nectarines could be considered "not ripe".  pectin fades when the fruit gets ripe.

Garam Masala is a fabulous warm blend of spices mostly used in Indian and Middle Eastern cooking.  it usually includes coriander, chili, cumin,  cinnamon, cloves, mustard, black pepper, nutmeg, cardamom.   as i've mentioned before Garam Masalas can vary in flavors.  you can find it at some specialty stores like Savory Spice Shop or markets such as Mother's Market, Whole Foods or i get mine at a great Middle Eastern market called Wholesome Choice.  the one i use is by Sadaf, called Garam Masala Seasoning.

i absolutely recommend trying this jam...
it's better than plain old peach and it will be a pleasant surprise in the pantry on a cold winters morning...i promise.

Garam Masala Nectarine Jam

adapted from Food.com by Kathy228

6 cups nectarine, diced WITH peels
3 cups sugar
4 Tbsp lemon juice
zest from 1 lemon.  i use a potato peeler, then cut the strips into very fine slivers
1 Tbsp (a little over) garam masala
1 tsp almond extract

wash and sterilize your jars.  i put mine in the oven at 210 for 20 minutes then turn the oven as low as it will go until ready to fill jars.  hot jam must go into warm jars.
put 1-2 small plates in the freezer for your plate test.
start your huge water bath stock pot so it will be ready when it's canning time.

put all ingredients in a large heavy stock pot and start on low.  when your sugar has dissolved and liquid has seeped from nectarines you can raise the heat to medium high.  get a good simmer going, actually a mild boil.  stir softly so as to keep an even heat all around and no hot spots on the bottom.   when temperature reaches about 215 F add your garam masala and extract.  stir that in, softly...and do a taste test.  i always have to say be very careful with the taste test...it IS scolding HOT...and add a little more flavor in if needed, but don't over power the nectarine.  at 220 F degrees do a plate test.......skim any obvious foam off at this point.   when  it has reached the wrinkle stage on your plate test remove from heat and ladle into sterilized jars.
process in water bath for 10 minutes.

if you are new to canning check out Food Safety Site.com

this jam was exceptionally good slathered over the Cardamom Vanilla Bean Pound Cake i posted about just a few days ago.  i haven't tried it with anything savory yet, but i bet it would be fabulous paired with a crispy skinned duck of some sort.  maybe a dipping sauce for some egg rolls?...hmmm

0 Raspberry Lemon Thyme Jam

best get on the move if making Raspberry Jam
these gems are going up up UP $$$

raspberries are one of my favorite fruits. i wish i could have them year 'round, but they get so darn expensive and i feel guilty buying them too often during winter,

BUT...now i have jam
beautiful bright red sparkling raspberry jam

this jam is pretty straight up bright raspberry with a zing of lemon and just a hint of something herbalicious.  the lemon thyme isn't all that noticeable, but it does give a note of something extra.  with my limited experience, i have found when using fresh herbs it's best to put in more than you think...i always wish i would have used a little more.  maybe adding some  dried in as well, might up the herb flavor a bit, but when fresh is available in the garden...i must use fresh.
be careful...there is a fine line when adding herbs and spices to jam.  it's too easy to over do it and ruin the fruity flavor so make sure you do your taste test.  i have found the canned jars that have been sitting for a few weeks taste different, maybe better than the ones that were just refrigerated.
i guess it will take a little more than one season of experience.
i haven't opened a jar of this for a few weeks so...
 maybe the thyme has had time to infuse a little more?...we'll see.

now...get jammin'

RASPBERRY LEMON THYME JAM

adapted from Martha Stewart's Raspberry Jam Recipe

2 1/2 pounds fresh raspberries

3 3/4 cups sugar

3 Tbsp lemon thyme...maybe a little more if using lemon thyme? regular thyme might be more potent

1 vanilla bean, scraped

zest from 1 lemon, peeled with a potato peeler and cut into very thin slivers

juice from 1 lemon

sterilize jars and lids.
place a couple of small plates in the freezer for plate testing.
start your huge pot for the water bath canning process.

wash raspberries gently and let drain as much as possible.  i line a cookie sheet with paper towels and put berries in a single layer to dry a little.

peel lemon with a potato peeler in long strips and then cut them in to very fine slivers.   you can use a microplane, but i like to see and taste a snappy zing of lemon.  place everything in a large, high sided stainless steel heavy bottom pot...might foam up so high sides prevent overflow.

start on low until sugars dissolve and mixture becomes more liquid.  turn to medium boil and stir gently until 220 degrees...might be 15-20-25 minutes.  do not walk away.  stir gently every now and then.  DO A PLATE TEST.  skim off any foam that you can, don't get to obsessed with this.  if your plate test is good...ladle into sterilized jars remove any air pockets and process in a water bath for 10 minutes.

as i've said before...i am no canning expert, this is my first year.  i have produced quite a few delicious jams and preserves, but i have not tested their shelf life over a few months.  i hope to have loads to give as X-Mas gifts...we'll see...so far so good.
please refer to websites with all the "how-to's".
here's a great place to start...Canning 101, the basics by Simple Bites

above is an example of the lemon slivers i suggested in the recipe

0 Sweet Bing Cherry Chipotle Preserves

oh... how much do i love cherries?!...

i'll buy a pound or 2 with a recipe in mind and end up eating 1/2 the bag before i get it home.

DANG...i'll have to go buy more.

now that they are in season and on sale everywhere i can't help but find new ways to use them.  so far i've made Cherry Balsamic Jam, Cherry Clafouti, Sweet Spicy Pickled Cherries, this Sweet Bing Cherry Chipotle Preserves and i've got 3 pounds of plump Bing in the fridge waiting to be made into Sweet Cherry Balsamic Preserves.  i know i haven't posted about most of them yet, but i will get to it soon as possible...

so you too can get  going on the cherry train.

these little jars of sweet spicy smoky cherry preserves turned out absolutely fabulous...almost a mistake, but a blessing in disguise.  by that i mean...i was looking for more of a spreadable jam, kinda like my raspberry chipotle jam, but this just didn't want to pass the wrinkle test from the frozen plate.  it was thick, but not as thick as usual.  i didn't want it to go too far because i wanted to maintain the integrity of the cherries so i decided to pull the pot off the stove and "let it ride".  at first i was a little mad that it looked too runny after the 24 hour waiting period.  when i opened the first jar i was pleasantly surprised with not only the big chunky cherries, but the syrupy sauce is to die for.  not too thin at all...just thick enough to hold it's own.  the flavor has just the right amount pop from the lemon, heat from the chipotle and all the smoky adobo flavors.

the syrupy sauce glistens and runs all over the bread...i guarantee you will want to drink this stuff or at least lick the bottom of the jar...yum!

BING CHERRY CHIPOTLE PRESERVES

adapted from David Liebovitz and La Cuoca Ciccia

3 1/2 lbs fresh bing cherries...will probably equal 6 cups of pitted slightly chopped (*see notes) cherries

1 lemon zest

and juice from that lemon

NOTE...David calls for 2 lemons, but i think 1 will do because of the pectin in the granny smith apple slices and the acid in the adobo and balsamic.

4 slices of granny smith apple

4 1/4 cup sugar

2 chipotle peppers from can, minced

NOTE...remove seeds and mince peppers.  add seeds back in with peppers if using...the seeds are visible in the preserves and make it MUEY CALIENTE!

2 Tbsp adobo from can of chipotles

1 Tbsp aged balsamic vinegar

per David Liebovitz...buy as many cherries as you feel like pitting ( i say no more than 3 - 4 lbs.).  after washing, stemming and pitting you are going to cook (soften) the cherries with the lemon zest, juice and measure the volume you have...then add 3/4 of that volume in sugar.

*NOTE...after doing this and it being kind of a hassle, i would just measure my prepared cherries (diced, halved and whole) and add the sugar accordingly, ie. 3/4 of that volume.  i found that the sweet red cherries probably did not need a pre-cooking.

i mostly followed David's recipe and did this...

don't forget to put a small plate in the fridge for plate test and start your huge pot of water for your canning if doing so.

use a large pot...the mixture will double in size and foam up.  you do NOT want cherry juice overflowing all over the stove top!

cook cherries, lemon zest and juice (i added the 4 slices of granny smith apples in at this time) stirring once in a while until they are wilted and soft...maybe 20 minutes.

measure volume, cherries and liquid, and use 3/4 of that volume in sugar.  i had 6 cups so i put a little less than 4 1/2 cups of sugar.

stir the sugar into the cherry mixture and cook over moderate to high heat.  per David, the best jam is cooked quickly.  watch and stir fruit often so as not to burn the bottom.

once the liquid begins to slightly thicken add the minced chipotle, adobo and balsamic.  stir and continue cooking.  when mixture reaches 220 F degrees do a plate test.

NOTE...my last cherry jam was a little too thick so i over compensated because i wanted to retain the look of the cherries.  i did not reduce my liquid as much as usual...i reached 220 F degrees a few times, but did not get the wrinkle on the plate test...

HENCE THE REASON FOR CALLING THIS PRESERVES INSTEAD OF JAM.

the end result did not thicken to a spreadable jam consistency, but it IS a nice thick syrupy base with big chunks of delicious spicy, smoky sweet cherries.
if you want a thicker base i think you could add more sugar at the beginning and or just cook it down a little more, but you might lose the look of the cherries.
i will experiment some more and give a report, but i think the next cherry concoction will be Pickled Balsamic Cherries...

0 Pineapple Coconut Vanilla Bean Jam

pineapple coconut citrus and vanilla bean...


one bite and you'll be transported to a sunny lanai on the north shore.

when we go to Hawaii we stay at this fabulous resort with one of those memorable breakfast spreads...  pastries, omelets, bacon, waffles, pancakes, jams, jellies, marmalade, bacon, oats, granola, bacon, bagels, smoked salmon, fruit, BACON, sausage. i think i over do it a bit...i mean REALLY over do it.

room service?...faget about it!  delicious.

and...shhhhhh...i always pocket the cute little jars of pineapple jam...just the pineapple.

i missed my Hawaiian vacation this year so i thought maybe i could bottle it up in a tiny little jar.  i'll make my own pineapple jam.
the result ?...pretty darn FABULOUS !
if i close my eyes i can hear the waves crashing and feel the sun shining.
i keep telling myself...soon...i'll get there soon,

but for now...
i have Hawaii in my little jar of jam.

PINEAPPLE COCONUT VANILLA BEAN JAM

1 medium pineapple...about 5 cups after peeling, coring, cleaning and slicing

cut into 1/4's and cut off core.  cut 1/4's into 3 wedges.  slice wedges very thin.

1 1/2 cup fresh grated coconut from white meat (no brown skin) of a brown coconut (see note)...use a cheese grater

3 1/2 cup white sugar

1 vanilla bean.  cut open and scraped

zest from 2 limes, 1 lemon and 1 small bright orange orange...peel citrus with a potato peeler and cut strips of zest into very fine slivers

juice from 1/2 lime, 1/2 lemon

1 heaping Tbsp fresh grated ginger.  again i used the cheese grater...not a microplane

1 1/2 tsp coconut extract...i only had cheap McCormick's coconut flavoring....  i thought i had the real extract in the pantry.

NOTE...since making this jam i have learned a trick to help low pectin fruits set better...throw in a few (3) wedges of granny smith apple while cooking and remove before putting in jars.
NOTE about coconut meat...refer to answer #1 on this site to remove coconut meat from shell if doing yourself

get all your stuff out and ready...
sterilize jars.  i wash them and dry them in a 210 F oven for 20 minutes, then turn the oven off and keep them in there until ready to fill.  HOT JAM MUST GO IN WARM JARS.  also bring a small sauce pan of water to a boil, then turn off.  put lids in the hot water until ready to use.
put 2-3 small plates in the freezer for plate test.

put all ingredients except extract and vanilla bean scrapings in a large pot.  i use a tall stock pot to keep splatter from happening.
cook on low heat until sugar dissolves and pineapple releases juices.  turn the heat up so it is a mild to medium boil.  carefully stir to keep an even heating and no burning on the bottom.  around 210- 215 F degrees add your extract and vanilla scrapings.  stir to inappropriate.  do a TASTE test.  BE VERY CAREFUL OF MOLTEN JAM when tasting.  at 220 F do a plate test.
NOTE...pineapple jam is hard to get a good set...so i've heard.  i did not have any problem.  i just kept it going (turning it down to low while waiting for the test in the freezer) until i had a good wrinkle on the plate test.  i might have done at least 5 tests before i was satisfied.  don't worry, it will turn out delicious as a sauce/jam if it doesn't set all the way.
skim off any surface foam if possible.
when plate test is satisfactory, turn off heat and ladle into warm jars.
process in water bath for 10 minutes (sea level)

NOTE...i am not a professional canner, by any means.  please refer to the National Center for Home Food Preservation...or google your questions.  there is a wealth of information out there, but don't get too technical about it..

don't forget to HAVE FUN !!!

0 Kalamata Fig and Shallot BACON Jam

BACON JAM...i know you've seen it.  you say, "so what?!"

i'll tell you what...IT'S DELICIOUS.  that's what!

i love it so much that it has become a staple in our house...a guaranteed little jar of sweet bacony goo will be in the fridge at all times.  it goes with just about EVERYTHING!

i have made Spicy Chipotle Bacon Jam a couple of times and the newest combo with dried apricots and Garam Masal...not posted yet...but this version with dried Kalamata (light skin) figs seems to be a crowd favorite.

something about the snappy little fig seeds and the sticky spreadable texture.

serve with a nice tangy goat cheese on a seeded baguette and you've got a fabulous appetizer.

how about a waffle with maple syrup and a fried egg?

a huge spoonful on a grilled burger with Havarti cheese?

peanut butter, bacon jam and a bagel?....

the jars will disappear before you know it and you'll soon make this a staple in your fridge as well.  it's pretty darn easy, it makes the house smell delicious and you'll be a smash at the next dinner party if you bring a jar of this along....so go on...give it a try.

KALAMATA FIG AND SHALLOT BACON JAM

using Martha Stewart's slow cooker method

1 1/2 lbs sliced smoked bacon, cooked NOT CRISPY.

i prefer to do this in the oven on a rimmed cookie sheet lined with tin foil.  reserve 1-2 Tbsp fat for recipe and the rest for something else delicious...like Bacon Fat cookies perhaps.

1 medium onion, diced

1 large shallot, diced

7 oz. dried Kalamata figs, diced (remove hard stem)

1/2 cup cider vinegar

1/2 cup brown sugar

1/4 cup maple syrup

3/4 cup brewed coffee, i like strong

1/2 tsp Mexican dried chili powder, optional

1/8 - 1/4 tsp smoked salt

cook the bacon in the oven or a saute pan, until it is browned and most of the fat is rendered.  reserve 1-2 Tbsp and try to get some of the yummy scrapings.

cook onions and shallot in a saute pan with bacon fat until translucent.

add vinegar, brown sugar, maple syrup, coffee, garam masala.  bring to a boil and scrape up the bacon bits off the bottom if you have used that pan to cook the bacon.  not too long...just until sugar has dissolved and everything is incorporated.

add bacon (that has been cut or torn into 1 inch pieces) and diced apricots...stir to combine.

transfer this mixture to a 5-6 qt. slow cooker and cook on HIGH, UNCOVERED for about 3 1/2 - 4 hours, until liquid is syrupy.

transfer to a food processor and pulse until coarsely chopped...or to desired consistency.  fill sterilized jars, let cool open to room temp, cover jars tight and refrigerate.

this should keep in the fridge for at least 4 weeks.  i have been known to open a fresh jar 5 weeks later and i'm not dead yet...as a matter of fact i'm working on one right now.

0 Orange Tarragon Marmalade

i don't know about you, but i'm a big HUGE fan of  SWEET and SAVORY.
for instance, i miss the Rosco's Chicken and Waffles i used to get in L.A.  crunchy, well seasoned fried chicken and a fluffy, crisp golden waffle with a bottomless dispenser of sweet maple syrup to pour on every bite.  if you've never tried it or you think it's an odd combo, i suggest you investigate.  you'll become a believer in no time.  i'm not really after the waffles but the genius who decided that maple syrup and fried chicken would be good together should get a James Beard award.

i also miss dining out and seeing Duck a l'orange on a stuffy French menu...i guess i'm dating myself...i guess it's too old school.  but again...the sweet and savory.  that syrupy orange glaze dripping over the crispy skin of a perfectly cooked duck breast.  mmmm...delicious!

well,  with those two things locked in memory, i came up with this marmalade.

don't get me wrong here...this is outstanding on a fresh scone, crumpet, popover, muffin, pound cake or any old bread, but put in on some fried chicken or a ham and cheese fried egg biscuit and we have a WINNER!

heck...this stuff is good just on a spoon!

sounds like i'm tootin' my horn again...well i am on this one...

ORANGE TARRAGON MARMALADE

adapted from Ina Garten and Anna's Orange Marmalade

4 large seedless navel oranges
2 lemons
7 cups sugar
2 heaping Tbsp fresh grated ginger, grated on a cheese grater
2 large sprigs of fresh tarragon
1 heaping tsp dried tarragon tied in a cheesecloth pouch
2 cloves roasted garlic, pulverized to paste and mixed with orange water.

cut the oranges and lemons in half crosswise, then into very thin half moon slices.  discard any seeds.  place sliced fruit and their juices into stainless steel pot.  add 8 cups water and bring to a boil, stirring often.  remove from heat and stir in sugar until it dissolves.  cover pot and allow to stand overnight at room temperature.

the next day, add the sprigs of tarragon, the tarragon pouch, the ginger and the roasted garlic mixture and bring the mixture to a boil.  reduce heat to low and simmer uncovered for about 2 hours. ***don't forget to put a small plate in the freezer for your plate test.  remove tarragon sprigs.  turn heat up to medium and boil gently, stirring often for another 30 minutes.  skim any foam that you can...don't get obsessed with the skimming.  it will not be a problem.  when almost to temp, throw in a few leaves of tarragon...more than just a few.  you want to see the tarragon in the marmalade.  cook the marmalade until it reaches 220 F degrees on a candy thermometer.  remove tarragon pouch.
do a plate test.  if it's firm, not runny...it's ready, it's done.  it should be a lovely golden orange color.  if it is runny, continue to cook until the plate test works for you or if it's too hard add more water, stir and bring back to temp.

pour the marmalade into clean, sterilized jars and continue with the canning procedure...or let come to room temp and refrigerate for use.

0 Raspberry Chipotle Jam

not to toot my own horn or anything, BUT......

this has got to be one of the TOP 5 things i have ever made.

sweet raspberries, spicy-smoky chipotle, tangy lemon AND a secret savory ingredient that no one can figure out...shhh, it's a clove of roasted garlic.  you don't know it's in there, but it gives an extra layer of flavor that sets this apart from the norm.

speaking of the norm...i couldn't find a recipe for raspberry chipotle jam anywhere.  well, i did find one and they used ground chipotle powder.  all the other recipes are for sauce.

i wanted a jam...so here is what i came up with.  i'm quite proud.  one friend told me i should quit my day job and just make jam...

just this jam...

i'm a newbie to the world of canning and i'm hooked already.  i just started at the beginning of May and i've already canned FIVE jams. if i can do it anyone can...can.  the hassle is the sterilizing, but with the right equipment and some delicious fresh summer fruit it really is easy.  i've got it down to about 2 1/2 - 3 hours from start to finish.  the most fun is coming up with interesting flavor combos.  i'll post the new ones soon and i have loads more jamalicious concoctions up my sleeve that i can't wait to try...


by the end of summer i'll need to build an extension off the kitchen for a bigger pantry.

RASPBERRY CHIPOTLE JAM
makes almost five 1/2 pint jars

2 1/4 pounds fresh raspberries...about 6 small plastic boxes
wash and let drain/dry raspberries a little on a paper towel covered cookie sheet
3 3/4 granulated sugar
juice of 1 lemon, strained to remove seeds
zest from said lemon
peel lemon with potato peeler and cut into thin-thin slivers as shown in photo
1 - 2 chipotle peppers, depending on size and your taste, mince into tiny bits
1  1/2 Tbsp adobo sauce from chipotle can
1 large clove of roasted garlic minced and smashed into paste
NOTE...roasted garlic is optional, but highly recommended.  no one will know it's there, but i definitely think it adds that unknown dimension of flavor.
if using...roast your garlic in foil, in the oven at 325 F for about 45 minutes, while sterilizing and prepping

sterilize your jars...i wash them and sterilize them in the oven so they are warm when ready to fill.  210F for 20 minutes then turn the oven off, but leave jars in warm oven. also in a small sauce pan bring some water to a boil, add lids and turn it off.  let lids sit until ready to use. don't forget to start your large canning bath water so it will all be ready for you when your jam is at the setting point.  this big tub of water takes a long time to heat.  put a couple small plates n the freezer for plate test.

combine all ingredients in a large stock pot...i use a tall one because of the spatter.
bring to a boil over medium heat.  cook, stirring and skimming foam from surface until mixture reached 221 F on a candy thermometer, approx. 10 - 15 minutes.  at this time do a plate test*.
NOTE...i just finished my second batch using the exact same recipe...it's not quite as hot and smoky tasting.  i guess that's a good thing because some said the first was a tad spicy.  same can of chipotles, but i guess it proves that peppers vary in heat.  if you are worried just start with one chipotle pepper with seeds removed.
ANOTHER NOTE...taste test half way through the process.  remember it is molten HOT!  take a small spoonful and let it cool before tasting.  you can add more chili and or adobo sauce if you like it spicier.

*plate test...pour a small amount of jam on to cold plate and put back in freezer...wait 2  minutes.  push your finger through it...if it wrinkles and doesn't look liquid then it is ready to be put in jars.  if not, return to heat and retest.

when your jam is at the setting point you can fill warm jars and process for canning...
OR screw on the lids, let come to room temp and refrigerate for use within 4-5 weeks, or as you would any opened jar of jam with no preservatives.

above is an example of the slivered lemon zest i mentioned.  i have done it this way for most of my jams.  it's fabulous to get that pop of unexpected citrus even when it's not mentioned on the label.  you can just use a microplane for the easy way, but this really IS much better.  use a potato peeler to get long wide strips then a sharp knife to sliver...watch those fingers.make them as fine as you can.

0 Blackberry Vanilla Basil Jam

a perfect example of a bright idea that i thought was soooo unique and original...

but alas...i found that it's been done and it's been done a lot.  so much so that it's even on the Food Network by Giada De Laurentis.

well i thought it was original and worthy of making...so i changed things up a bit and made it my own.  quite different than recipes i came across.

i must admit, the name sounds a lot more exotic than the actual flavor.  don't get me wrong...this IS a fabulous Blackberry Jam.  most recipes called for 2-3 full cups of basil.  i opted to lower the basil amount quite a bit because 2 full cups of basil brought visions to my mind of enjoying a lovely breakfast with a friend laughing and smiling...with a big chunk of green basil stuck to my tooth...besides i just wanted a hint of basil, not "in your face" basil.

to make this blackberry basil concoction a little more interesting i added zesty lemon slivers from 1 whole lemon, 1 Tbsp of vanilla extract AND my secret ingredient of 1 large roasted clove of garlic.  i was told by one of my taste testers that the jam had many layers of flavor...unlike any blackberry jam they had had.   GOOD that's what i wanted...something delicious,  a little different with layers of unexplainable sweet, yet slightly savory spreadable goodness.

BLACKBERRY VANILLA BASIL JAM

2 1/2 lbs fresh blackberries, washed and dried as much as possible

(weigh berries before washing)

3 3/4 cups granulated white sugar

juice from 1 lemon

zest from lemon.  peel with a potato peeler and cut zest into very thin slivers

1 large clove of roasted garlic

1/4 cup finely minced fresh basil

1 Tbsp dried basil in a tied cheesecloth pouch

1 Tbsp vanilla extract

start your huge pot for the water bath if you are canning.   get everything ready that you might need because when your jam comes to the right temp you don't want to be fumbling around looking for tongs or trying to sterilize your lids in a hurry.

i like to clean my jars and finish sterilizing in a 220 degree oven for 20 minutes...then turn oven off and let jars sit in warm oven until ready to fill.

put a few small plates in the freezer for your plate test...jam 101

add all ingredients into a large stock pot...i use one with tall sides because of the splatter once it gets to a syrupy boil.

bring to a boil over medium high heat while stirring to combine...it will quickly change from sugary thick lumpy to nice macerated raspberry moosh.

cook, stirring and skimming foam from surface...i skimmed towards the end.  take your cheese cloth basil sachet out before the mixture gets to thick.  cook until temperature reaches 220 F degrees on a candy thermometer.  lower heat to lowest and do a plate test.  if mixture sets on plate to your liking then you are ready to fill sterilized jars.  if not...bring back to medium heat and do another plate test.

process in a water bath for safe pantry storage up to a year.

OR...seal tightly and let come to room temperature before refrigerating for use with in a month or two.

NOTE...i am not the food safety police, i am new to canning AND most of my jams have been given or consumed quickly, however, i DO have a few jars set aside for the pantry.  i have inserted some links for sterilizing and water bath caning, but google around and get more info if you need it.  ALSO.....check out this website for some good tips on food safety

0 Apricot Ginger Vanilla Chai Jam

if you think you can...you can.
i knew i could...NOW I CAN.
my very first CANNED JAM !
so excited to finally be a "canner".
if you haven't done it yet, this is a great way to get your feet wet...
dried fruit.
guaranteed flavor if apricots aren't in season where you are.
it's inexpensive for a small batch such as this....and if it doesn't turn out right, it's not such a sinful waste of beautiful fruit.  i lucked out as a first timer, and this turned out fabulous.
the flavors are sweet, fresh and bright from the apricot, ginger and lemon, but slightly warmed by the vanilla and chai.
all jammed together it reminds me a little of a sunny Christmas morning...
but guess what???
i'll be able to give it away at Christmas because i am a successful canner !
they'll be good in the pantry for a whole year.  although...i was so proud of my jam i already gave 5 jars away.  by the way...i used small 4 oz jars and got 6 with a little extra for immediate consumption.
i love the dried apricot idea and will be doing it again.

Dried Apricot Ginger Vanilla Chai Jam

makes about 3 8oz jars

8 oz. dried apricots, small diced

2 3/4 cups filtered water

1 Chai tea packet

2 star anise and 6 - 8 cardamom pods(smashed open) tied into a cheesecloth pouch

2 Tbsp grated fresh ginger...a cheese grater is better than microplane...or finely minced

1 large Tbsp lemon zest...(see note)

2 Tbsp lemon juice

2 1/2 cups granulated sugar

2 Tbsp vanilla extract

2 - 3 small plates in the freezer for "plate test"

heat the filtered water and steep the chai tea.  while it's steeping dice apricots fairly small (they expand).  put apricots and cardamom/anise pouch in bowl with tea water and let sit over night.  in the morning they will be fragrant and plump.

pour the soaked apricots, cardamom pouch and tea liquid into a large non-reactive pot.  add 2 Tbsp lemon juice, fresh ginger and lemon zest.  bring to a boil, cover pot and simmer for 30 minutes.

NOTE...i removed the cardamom pouch after 15 minutes because i could smell that it was fragrant enough...you don't want to over power the other flavors.

when the apricots are tender, remove the cardamom pouch, raise the heat and slowly add the sugar and 2 Tbsp vanilla extract.  bring to a boil and cook over high heat until the liquid is reduced and the jam seems quite thick.  when temperature reaches 220F (for sea level jam makers) degrees do the plate test.

if your jam passes the test you can now funnel the jam into sterilized jars and proceed with canning.  please follow instructions to the "T" when canning (they should come with the jars)...

or check here for oven sterilizing instructions.

and here for water bath instructions 

OR close lid tight, let sit to room temperature and refrigerate to consume with in a month or two.  check here for proper food safety
NOTE FOR LEMON ZEST...use a potato peeler to remove strips of the lemon zest, then using a sharp knife cut the strips of peel in very fine slivers.  i find this gives a nice pop of lemon flavor in each bite rather than thrown into the over all mix.