Brandied Spiced Peach Jam

Brandied Spiced Peach Jam is a great "summer meets fall" kind of jam. The sweetness of the peaches and schnapps, combined with the brown sugar and spices, are a match made in heaven.

It is reminiscent of all the flavors of fall, using a sweet summer peach. Use this jam on toast or biscuits, topped on pancakes, waffles and pound cake, or heat some up and pour over vanilla ice cream. Brandied Spiced Peach Jam is also an excellent basting sauce or accompaniment for roasted pork loin, leg of lamb, or ham.

Ohhhhhh laaaaa laaaaaaa!! 

RECIPE
Ingredients
8 cups peeled, chopped peaches
1 box Sure-Jell (powdered pectin)
1 tsp butter (to reduce foaming)
1/2 cup Peach Schnapps + 1 tbls more to add to each jar
2 tsp ground cinnamon
1 tsp ground allspice
2 cups brown sugar
8 cups granulated sugar

Method
Combine peaches, Sure-Jell, butter, peach schnapps, cinnamon and allspice in a large stock pot. Heat over medium-high to high heat, stirring to prevent sticking, until mixture comes to a boil.

Add sugar all at once and return to a rolling boil (one that doesn't stop while stirring). Boil hard one minute. Remove from heat and ladle into prepared canning jars leaving just slightly less than 1/4-inch head-space. Top each jar with 1 tablespoon Peach Schnapps. Wipe jars and top with lids and bands.

Process jars in boiling water bath or steam canner 10 minutes.

Remove jars and allow to cool 24 hours on a kitchen towel on your counter-top. Jars are sealed when button on top of lid is fully depressed and won't move up or down.

Store in pantry up to one year.

Yield: 10-12 - half-pint jars

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.

Bloody Mary Beans

Bloody Mary Beans ... oh yes! These are so delicious in Bloody Mary's, but equally good right out of the jar to nibble on.

I picked up a half-bushel of Blue Lake green beans from a local farm to put up, but I also knew I wanted to make some of them into these Bloody Mary Beans.

Wading my way through all those green beans was a 2 day job, but in the end, I'm always happy to put up my own.

These Bloody Mary Beans are bursting with flavor from the garlic and dill weed to the hot sauce. The recipe is identical to my Pickled Asparagus with the exception of the added hot sauce.

Bloody Mary Beans are crisp tender, tangy and a little spicy. Want more spice? Add more red pepper flakes and hot sauce. If you'd rather them be mild, you can add less or leave it out completely.

You may also like these other pickled vegetable recipes:
Pickled Cabbage Slaw
Pickled Cauliflower and Carrots
Frog Balls {Pickled Brussels Sprouts}

RECIPE
Ingredients
5 lbs fresh green beans, ends trimmed
2 cups white vinegar
2 cups water
2 tbsp pickling salt
1/2 tsp. dill weed or dill seed
1/2 tsp. black peppercorns
1/2 tsp. mustard seeds
1/2 tsp. dried minced garlic (or fresh minced garlic)
1/2 tsp. red pepper flakes
1/2 tsp. hot sauce (or more to taste)

Method
Combine the vinegar, water and salt in a saucepan and bring to a boil. 

Add the dill weed, peppercorns, mustard seeds, garlic, red pepper flakes, and hot sauce to each jar.

Pack the green beans into the jars over the spices, leaving 1/2-inch head-space.

Pour the liquid over the green beans, and tap the jars to remove any air bubbles. Wipe rims with a damp cloth, apply the lids and rings, and process in a boiling water bath or steam canner for 10 minutes.

Remove from jars from water onto a towel, and allow to cool completely. Once cool, remove the rings and check the seals. Sealed jars can be stored in a cool, dark place for up to one year.

How to use:  Add to Bloody Mary's, or serve on an assorted pickle tray.

Yield: 5-6 pint jars

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.

Mixed Berry Cobbler

What could be better than fresh summer berries all mixed up in a delicious cobbler? If you ask me, not much!

Every Spring and summer, I look forward to the abundance of fresh berries available at my local farmers markets from a variety of local farms. I am usually the one you see buying several gallons at a time so I can flash freeze them and store them in food saver bags in my freezer.

Recently when I had a variety of berries at home, I thought a Mixed Berry Cobbler would be awesome with these. Of course, I have always made Blueberry Cobbler or Blackberry Buckle, but I'd never mixed the berries together. I know, right? Why hadn't I ever done this before? I'm so glad the light bulb in my brain went off finally and I mixed them up, along with some sweet strawberries.

You may also like:
Blueberry Dump Cake
Luscious Blueberry Turnovers
Old Fashioned Blueberry Coffee Cake
Blackberry Pudding Cake
--------------------------------------------
RECIPE
Ingredients
For the Mixed Berry Filling
2 cups fresh blueberries
2 cups fresh blackberries
2 cups fresh strawberries, chopped
3/4 cup sugar
2 teaspoons freshly grated lemon zest
3 tablespoons all-purpose flour

For the Topping
1 cup plus 5 tablespoons all-purpose flour
6 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, chilled & cut into small pieces
1 large egg, slightly beaten
1 teaspoon pure vanilla extract
1 tablespoon sugar
½ teaspoon ground cinnamon, optional
¼ teaspoon freshly ground nutmeg, optional

Method
Preheat oven to 375. Lightly butter 9½-inch deep-dish pie plate, 10-inch pie plate or 2-quart baking dish.

Prepare the Mixed Berry Filling: In a large bowl, add all the berries. In a small bowl, combine sugar and lemon zest. Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries and toss gently. Add mixture to pie plate or baking dish.

Prepare the topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. 

Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 30 to 35 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

Serve cobbler warm by itself or topped with fresh whipped cream.

Yield: Makes 8 to 10 servings.

Cook's note - you can definitely use frozen berries, but the cobbler will not set up as thick, and will be slightly more runny.

Recipe adapted from Wicked Good Kitchen

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.

Plum Jelly

A few years ago, my husband and I transplanted 3 purple leaf plum trees from our yard to a military recreation area my husband manages. Mostly this was done to provide some shade for a few RV sites, but also to provide an edible fruit for his customers.

It's taken a few years, but those plum trees have now matured, and for the very first time, one tree was loaded with delicious plums. 

They have a taste very similar to Damson plums and make an excellent choice for jelly or jam. Sweet and slightly tart at the same time, they are simply delicious.

I set out one morning with a large bucket to pick some of these amazing plums, and with the help of another friend, we managed to almost fill a large bucket simply by picking the ones we could reach on the lower branches. This tree was loaded, and there are still many plums unpicked we simply couldn't reach.

Upon my return home I set out to make Plum Jelly. This has to be the easiest jelly recipe you will ever try. No peeling or pitting, you simply cook down the plums in water, then strain it through a mesh colander, extracting the delicious juice used to make the Plum Jelly.

How easy is that? It's the simplest, easiest jelly recipe ever. Even if you have never canned before, you can do this.

Spread on English muffins, toast or biscuits for a delicious breakfast treat. Serve over cream cheese with crackers, heat and baste on grilled chicken or pork toward the end of grilling time, or heat and top on vanilla ice-cream, pancakes or waffles. Delicious!

You may also like:

Blackberry Merlot Jam
Christmas Jam
Drunken Fig Jam
Delicious Peach Jam

RECIPE
Ingredients

6 lbs. plums

4 Cups water
3 1/2 tbls Hosier Pectin or 1 3/4 oz powdered fruit pectin package (Sure-Jell)
1 tsp butter (to reduce foaming)
8 Cups sugar

Method
In a large stockpot simmer plums and water until tender and broken down, about 30 minutes, stirring occasionally.

Ladle mixture into a mesh strainer placed over a large bowl. Using the back of a spoon, press solids around mesh strainer to remove as much liquid as possible. Let stand for 30 minutes. You should have 6 cups of liquid. 

Return liquid to pan, add butter and pectin. Stir and bring to a boil. Add sugar all at once and bring to a full rolling boil, stirring constantly. Boil for 1 minute and remove from heat. Skim off any foam with a metal spoon.

Ladle hot mixture into sterilized jars leaving 1/4 inch head-space. Remove air bubbles and wipe rims. Apply lids.

Process for 5 minutes in a boiling water bath or steam canner. Remove jars and allow to sit undisturbed on your kitchen counter 24 hours. Jars are sealed when button on top of lid is depressed and won't flex up and down.

Store in pantry up to one year. Open jars must be refrigerated and will keep several months.

Yield: 12 - 8 oz jelly jars

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.

Garlic Butter Rice with Kale

Garlic Butter Rice with Kale is my new favorite side dish. Think beyond the normal kale salad and make this amazing side dish full of nutritious kale.

Considered to be a "super food" kale is so very good for you. Here are just some of the health benefits of kale:

• exceptionally high amount of Vitamins A, C and K
• high in antioxidants
• help lower cholesterol which can reduce the risk of heart disease
• it has cancer fighting substances
• an excellent source of minerals that many people don’t get enough of, including calcium, potassium and magnesium
• So this kale recipe is an excellent delicious way to get more nutrition into your diet!

This Garlic Butter Rice with Kale is so good my husband even ate it, and liked it, and he is not a veggie fan. That was a win-win to me!

You may also like:
Kale and Strawberry Salad with Strawberry Vinaigrette

RECIPE
Ingredients
4-5 cups chopped fresh kale
1 tablespoon olive oil
salt and pepper to taste
1 cup uncooked rice
2 cups chicken bone broth
3 tablespoons butter, reserving 1 tablespoon
2 tsp garlic powder

Method
Remove kale from stems, roll leaves up cigar style and slice thin ribbons then chop. Place the kale in a large bowl and rub with the olive oil, salt and pepper. Set aside.

Cook rice in a rice steamer (or on your stove top) with the chicken bone broth, 2 tablespoons butter and garlic powder.

Once rice is fully cooked, fluff with a fork. Add kale, remaining 1 tablespoon of butter and stir to combine. Cover steamer and let sit on "keep warm" for approx. 15 minutes. Alternately, if you cooked the rice on your stove top, remove from heat, add kale and let sit covered 15 minutes.

Serve as a side dish with most any roasted or grilled meats. We loved it with fried chicken breasts and garlic cheese biscuits.

Yield: 4 servings

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.

Cocoa Fig Spread

Cocoa Fig Spread, oh where have you been all my life? My daughter recently purchased some Cocoa Fig Spread, called me up and said "mom you need to make this" then proceeded to tell me all about it. She sent me some photos so I could see it, and the ingredients label from the back of the jar.

photo credit: Sharon Benton Studios

I did a little homework and discovered Cocoa Fig Spread is a product of Croatia. How cool is that! Croatia, with its over 1,000 islands and islets, is a country with an exceptional natural beauty, varied terrain, and cosmopolitan cities. Croatia is also renowned for its production of healthy food, a characteristic of this part of Europe.

photo credit: Sharon Benton Studios

Around the time I was making it, I was preparing for a Getaway with some amazing women chefs, and a fabulous food photographer, Sharon Benton Studios. Several taste tested and critiqued it for me, then proceeded to set up an entire photo shoot around it. It was fantastic and the photos used here are the result.

photo credit: Sharon Benton Studios

This versatile Cocoa Fig Spread is amazing on baked goods and breakfast treats, or warm and poured over ice cream or fresh fruit.

Fold gently into mascarpone and use as a filling for crépes. Pairs with soft cheeses such a Brie, Manchego, and aged Cheddar's or Gouda's or spread onto whole grain toast with sliced bananas.

photo credit: Sharon Benton Studios

You may also like these other Fig recipes
Southern Fig Jam
Drunken Fig Jam
German Fig-Apple Mustard
Fresh Fig Spice Cake
Fig-Cranberry Chutney

RECIPE
Ingredients
4 cups diced ripe figs (I use Brown Turkey)
2 1/2 cups sugar
1/4 cup fair trade cocoa (Equal Exchange or similar product)
2 tablespoons lemon juice
1/2 tsp cinnamon
1/2 tsp cloves
1/3 cup brandy

Method
In a large heavy saucepan combine diced figs, sugar, cocoa powder, lemon juice, cinnamon and cloves. Stir and heat over medium high heat bringing to a gentle boil.

Reduce heat and simmer 20-30 minutes, stirring often. Mixture will begin to thicken up and figs will be macerated.

Remove from heat and stir in brandy (be careful as it will splatter some). Spoon mixture into a blender or food processor and pulse on low a few times, or until mixture is smoother with a few remaining pieces of fig.

Pour or spoon into prepared 8 oz mason jars, leaving 1/4-inch head-space. Top with lids and rings and process in a water bath or steam canner 10 minutes.

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

Yield: 5 - 8 oz jars

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.

Herb Salts

Making your own herb salts couldn't be easier. First you need to choose your salt. Here are just a few types:

Himalayan Pink
The color hues of this sea salt range from light pink to dusky rose to deep red. Formed about 600 million years ago when a great inland sea evaporated, Himalayan Pink salt’s gorgeous palette comes from a variety of trace minerals including iron, magnesium, copper, and potassium, among others, which have been trapped in the salt crystal matrix (Bitterman, 2013).

Celtic Gray
Celtic gray sea salt is blue-gray in color and carries a distinctly mineral-rich flavor. Derived from Brittany, France, this salt gets its distinct color from the earthen clay from which it is harvested. Its traditional uses in cooking range from finishing on savory dishes to being finely ground and added to baked treats to create a “richness” in other flavors (Bitterman, 2010).

Black Hawaiian
Jet black in color, black Hawaiian sea salt actually gets its unique hue from activated charcoal added during or after the drying process is complete. Although it is traditionally derived through evaporation over volcanic soils (hence its other common names, “volcanic” or “lava” salt), this aspect does not impact the color of the sea salt (Bitterman, 2010). The flavor is earthy and slightly tannic.

Fleur de sel

Translated as “flower of the salt,” this unique sea salt is made by evaporating saline water in the open air with energy from the wind and sun (Bitterman, 2010). Since these salts already have a high about of moisture in them, the crystals are able to resist instantly dissolving when sprinkled over a plate of steaming food. This means that the flavor profile will be more pronounced and the salt will maintain a slight crunchiness.

Red Hawaiian
There are several different types of red Hawaiian sea salt ranging from brick red to pale or dark salmon in color. As the red color implies, red Hawaiian sea salts are rich in iron. Like black Hawaiian sea salt, the color is not derived from the salt itself but from the red volcanic clay, called Alaea, that is mixed with the salt during natural evaporation in tidal pools. The flavor of these salts is oceanic with a mineral undertone (Bitterman, 2010). 

Persian Blue
The pale sky blue color of Persian blue sea salt alludes to its mild, silky, and slightly sweet flavors. Although it is rich in trace minerals, its distinctly blue color is derived from the natural compression of the salt over long periods of time. Considered one of the more rare sea salts available on the market, Persian blue sea salt also carries a high price tag (Bitterman, 2010).

Smoked
While smoked sea salt does not lend any additional nutritional content, the smoky flavor is rich, distinct, and favored by chefs all over the world. The process of smoking sea salt is typically done over hot coals at a low temperature. Through this process, the salt takes on a slightly tan or gray color (Bitterman, 2010). (Reference: The Herbal Academy)

Now Choose Your Herbs!

Flat Leaf Italian Parsley

I was looking for a blend we could use to rub on thick cut pork chops, steaks or chicken when we were grilling.

Curly Parsley

Recently we cut some Flat Leaf Italian Parsley, Curly Parsley, Oregano and Thyme, so I went after something a bit Tuscan in flavor. I also chose to use a Garlic French Sea Salt from a purveyor in Maryland who makes small batch flavored sea salts.

For longer shelf life, I first dried the herbs and then blended a bit of everything together with some of the salt. It was literally a taste experiment, adding a bit more of this or that, until the flavor was where I wanted it. You don't want the salt to overpower the herbs, so starting with a little and adding more is the way to go.

RECIPE
Ingredients
1 tbls. dried Flat Italian Parsley
1 tbls. dried Curly Parsley
1 tbls. dried Oregano
1/2 tbls. dried Sage
1/2 tbls. dried Thyme
1-2 tbls. sea salt of your choosing, to taste (I used *Garlic French Sea Salt)
*If not using Garlic French Sea Salt, add 1-2 tsp garlic powder, to taste

Method
Combine all ingredients together in a food processor and process until it's the consistency you want. Store in air-tight mason jar. Use as a rub on pork, beef or poultry. Especially good on grilled meats.

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.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat. 

Southern Praline Bread Pudding

This is not your mother's or grandmother's bread pudding. Even picky "I hate bread pudding" people will like this one. How do I know? My husband was one of those people.

Determined to make him a convert, I made this and had him try a piece without telling him what it was. After a few minutes of listening to him say "mmmmm" and "oh ya" I asked, what do you think? He replied "absolutely freaking delicious!" Boom!!! Non-bread pudding person was now a believer.

This is rich, decadent and unbelievably delicious. The pecan topping and the sauce just put it over the top. A small piece is all you need.

You may also like:

Deep Dish Pecan Pie

Butter Pecan Cheesecake

Butterscotch Pecan Cheesecake

RECIPE
Ingredients
1 cups granulated sugar
5 large beaten eggs
1 cups milk
2 teaspoons pure vanilla extract
3 cups cubed bread (honey buttermilk works really well, but Challah, Italian or other hefty bread works)
Topping:
1/2 cup packed light brown sugar
1/4 cup butter, softened
1 cup chopped pecans
Sauce:
1 cup granulated sugar
1/2 cup butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy (optional)

Method
Preheat the oven to 350 degrees.  Grease a 9 by 9 by 2-inch baking dish.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 30 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted on a low simmer, whisking often. Mixture will darken and thicken some while cooking. Do not overcook. Add the brandy (if using) stirring well. Pour over bread pudding, if desired, or serve separately with each slice. Serve warm.

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.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat. 

Dark Chocolate Strawberry Jam

A bag of fresh frozen strawberries in my freezer I purchased from a local farm, got me thinking how to use them. I really wanted to create a dessert jam, something that would really zing and be a bit different from the ordinary.

Having read several recipes for chocolate cherry jam, I thought, why couldn't that be strawberries? Of course, there was no reason why it couldn't. Then I wanted to "boost" the flavor a bit more so I added some dark chocolate balsamic vinegar.

Wow doesn't begin to describe this jam. It's sweet, savory, sultry and darn delicious. It pairs equally well as a jam between cake layers, or topped on your favorite cheese on crackers. The strawberries are the star, with a nice taste of chocolate coming though, and just a hint of the tang from the dark chocolate balsamic vinegar.

RECIPE
Ingredients
6 cups chopped strawberries
2/3 cup cocoa powder
1/3 cup dark chocolate balsamic vinegar
1 package Sure-Jell pectin
1 tsp butter to reduce foaming
7 cups sugar

Method
Place strawberries, dark chocolate balsamic vinegar, Sure-Jell and butter in a large stock pot. Heat over high heat stirring to combine ingredients. Continue stirring occasionally until mixture starts to bubble.

Stir in sugar and cocoa powder all at once and bring to a rolling boil over high heat stirring often. Boil hard one (1) minute, remove from heat.

Ladle jam into prepared canning jars leaving 1/2-inch head-space. Top jars with lids and rings, and process 10 minutes in boiling water bath or steam canner.

Remove jars and place on a kitchen towel on your counter-top. Let sit 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Serve with a sharp cheese over crackers, or top on a pound cake with whipped cream. This jam is extremely versatile and can be used in savory or sweet applications.

Store on pantry shelf up to one year. Open jars must be refrigerated.

Yield: 8 - 8 oz jelly jars

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.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat. 

Cinnamon Whiskey Apple Butter Barbecue Sauce

When my blogging friend, Brenda, from What's Cooking America shared her recipe with me for this crazy good barbecue sauce, I knew I was going to make it.

What's Cooking America was the very first website I followed long before I was a blogger myself. Their recipes are tried and true, so please do yourself a favor and check them out. You won't be disappointed.

When making this Cinnamon Whiskey Apple Butter Barbecue Sauce, I had a few things I wanted to tweak and add to make it more my own. I used homemade Apple Butter and Spicy Brown Mustard, and I also opted out of using Worcestershire sauce (because I was out of it) and instead added a tiny bit of soy sauce, lemon juice and hot sauce.

Oh my word! This Cinnamon Whiskey Apple Butter Barbecue Sauce is amazing. Hints of Fireball and apple butter hit first, then a bit of tang from the apple cider vinegar and spicy brown mustard comes in. It's a delicious blend of sweet and tart. I can't wait to slather it on some ribs, or grilled poultry.

RECIPE
Ingredients
1/2 onion, diced
2 heaping tablespoons minced garlic (I used minced garlic in a jar)
1/2 cup Cinnamon Whiskey (I used Fireball)
2 cups apple butter
1/2 cup ketchup
1/3 cup apple cider vinegar
4 tsp soy sauce
1 tsp lemon juice
1 tsp hot sauce
1/2 cup brown sugar
2 heaping tsp spicy brown mustard (or grainy mustard)
1 tsp salt
1 tsp black pepper

Method
Combine all ingredients in a large sauce pan. Bring to a low, steady boil over medium heat stirring often. Reduce heat and allow barbecue sauce to simmer 30 minutes to one hour depending on desired thickness (I simmered mine for one hour).

Remove from heat and adjust seasonings as needed; carefully blend until smooth if you want a smoother consistency.

Baste or slather on grilled pork or poultry and enjoy!

For Canning: 

Add Cinnamon Whiskey Apple Butter Barbecue Sauce to 8 oz mason jars leaving 1/2-inch head-space. Cover jars with lids and rings and process 20 minutes in a water bath or steam canner. 

Remove jars and allow them to sit 24 hours undisturbed on your kitchen counter-top. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Store in pantry up to one year. Open jars must be refrigerated.

Yield: 3 - 8 oz jars

Recipe adapted from What's Cooking America

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.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat. 

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

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