Orange Cardamom Jam

A leftover bag of Halo's from an event my husband hosted prompted me to make this jam. I didn't want marmalade, I wanted a sweet orange jam that would be equally tasty on an English muffin as it would be in a cake filling.

I also knew I wanted to add cardamom, one of my favorite unique spices. Cardamom has a complex flavor; it's citrusy, minty, spicy, and herbal all at the same time, and it's highly fragrant, too. It added just the right flavor compliment to this Orange Cardamom Jam.

Since cardamom is used in a variety of savory and sweet dishes, definitely try this jam basted on grilled chicken, pork, shrimp, or topped on a baked ham.

RECIPE
Ingredients
1 - 3 lb bag Halo's (mandarin oranges = approx. 6 cups sections)
1/2 cup orange juice
3 1/2 tbsp pectin ( I used Hoosier's powdered pectin, but one box of Sure-Jell also works)
2 tbsp lemon juice
2 tsp cardamom
2 tsp butter to reduce foaming
7 cups sugar

Method
Peel and section oranges, removing white pith. Process orange sections in a food processor using the pulse setting; spoon into large sauce pan.

Add orange juice, pectin, lemon juice, cardamom and butter. Bring mixture to a boil over high heat, stirring often.

Once mixture is boiling, add sugar all at once and return to a rolling boil (one that doesn't stop while stirring). Boil hard 1 minute. Remove saucepan from heat.

Ladle hot jam into prepared jars leaving 1/4-inch head-space. Cover jars with lids and rings. Process jam 10 minutes in boiling water bath or steam canner.

Remove jars and place on a kitchen towel on your counter-top. Allow jars to cool 24 hours undisturbed. Jars are sealed when button in middle of lid is completely depressed and won't flex up or down.

Store in pantry up to one year.

Yield: about 10 - half-pints

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Dijon Mustard

I just love Dijon Mustard and have wanted to make my own for a long time. Finally I had the time and ingredients and couldn't wait to get started.

Loaded with great garlic flavor this classic white wine Dijon mustard will be your go-to for sandwiches and roasts. Trust me, it's damn delicious and has become a new favorite at our house.

RECIPE
Ingredients
2 cups chopped onion
2 cups Pinot Grigio or other dry white wine
1 cup white wine vinegar (5% acidity)
1 tsp. salt
6 garlic cloves, coarsely chopped
4 black peppercorns
1 rosemary sprig (1/3 tsp dry)
1 cup yellow mustard seeds
1⁄3 cup dry mustard
Water to thin, about 1 1/2 cups or slightly more

Method
Combine first 7 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until onion is very soft, stirring occasionally. Remove pan from heat; pour onion mixture through a wire-mesh strainer into a glass or stainless steel bowl. Discard solids.

Stir mustard seeds and dry mustard into wine mixture. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours.

Process mustard mixture in a food processor then transfer to a blender adding water, a little at a time (I used about 1 1/2 cups) until consistency of cooked oatmeal. Mixture should be thick but smooth.

Transfer mustard to a small saucepan. Bring to a boil, stirring often; reduce heat, and simmer, uncovered 5 minutes.

Ladle hot mustard into a hot jar, leaving 1⁄4-inch head-space. Remove air bubbles. Wipe jar rim, top with lids and apply band to fingertip-tight. Place jars in boiling water bath or steam canner.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and let cool 24 hours undisturbed on your kitchen counter-top. Store in pantry up to one year.

Cook's note - for best results, let mustard sit 2-4 weeks before trying for flavors to blend and mellow

Yield: 6 or 7 - 4 oz jars

Recipe excerpted from The All New Ball Book of Canning and Preserving, 2016.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sugar Candied Peanuts

Who doesn't like candied peanuts? They're sweet, crunchy and a great snack anytime. Of course, if you can't have peanuts, you can do this recipe with any tree nut. Hazelnuts or whole almonds would be wonderful substitutes.

These are so easy to make and require just 3 simple ingredients; peanuts, sugar and water! You can add a bit of salt if desired, but it's not required.

The only thing you have to do is be patient, and work over a low heat to avoid burning the sugar as it caramelizes.

RECIPE
Ingredients
2 cups peanuts (raw with skin)
1 cup granulated sugar
1/3 cup water
1 to 2 pinches coarse salt (optional)

Method
Line a large baking sheet or pan with aluminum foil or parchment paper; set aside.

In a heavy-bottomed sauce pan, combine the peanuts, sugar, and water. Cook over medium heat, stirring constantly until the mixture thickens into a syrup.

Continue cooking and stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.

Lower the heat a bit and continue stirring as the excess sugar in the pan begins to melt. This will take several minutes. Once the syrup begins to form, it will change in color from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.

When the syrup is a light-to-medium-amber color and the sugary coating on the peanuts has glazed, remove the sauce pan from the heat.

Sprinkle the salt (if using) over the peanuts and stir.

Turn the peanuts out onto your prepared pan and quickly spread them in a single layer. Allow them to cool and harden. Once the peanuts have cooled completely, store in an airtight container.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.