jam it

Tallulah's Jammin/Leavies... this week...

This week Butcher's Bunches will have Leavies Jam, or as we call it for Caputo's on 15th, "Tallulah's Jammin!" 

The Assistant C.E.O. at Caputo's on 15th is named Tallulah, and she sure does know her stuff.. Especially how to pick a good jam...  ;)

They serve a great PBJ in the Deli with Organic Peanut Butter and ...yep, Butcher's Bunches Jam.....

This week it will make an appearance on the shelf as well, called Tallulah's Jammin... It's contents, like it's namesake are ever changing and this week will have Fresh Red Raspberries, Peaches, Strawberries and Cantaloupe!  Also Sugar Free and Healty!  YUM!  Check it out!  :)

Two down, three to go.. jammin away!

 
 

Currently this is a NoName Jam ..... Hmmm have you been to the NoName in Park City???? Erin??  :) lol...

Fresh Green River Cantaloupe, Peppermint Schnapps, Fresh Mint.. some pectin.... nothing else..

It is light, delicate, and yummy.. set a bit firm...but fun...  I made this last night for the first time at the Slow Foods Preserving the Harvest Canning (Jam) Class that I taught at Caputo's.  It was a hit there and it will be a hit when you try it..  :)

Send in name (musical preferred) to my Facebook Fans page if you have any!  :)

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Butcher's Bunches NEW CONTEST! Would you like to win a CASE of Jam to give to your friends and family at Christmas???

This contest will be threefold-NO PURCHASE NECESSARY...

Part one: Get your friends to "Like" Butcher's Bunches... (they must tell me who referred them so I can keep track!)
...
Part two: Start Following my blog, "Jam It" http://butchersbunches.typepad.com/blog/ (You may have to tell me your user name..)

Part Three: Please post a picture to my fans page or my blog (it is easier on FB) of your favorite Jam that I have made and what you have done with it!

The person who does all three of these things and refers the most fans wins a free case of jam from me to give out as gifts at Christmas time. You can choose the flavor, as long as it is in season!

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via www.facebook.com

My latest contest!!! Go for it and share it! :)

Marmalades.....

One of my favorite things to do is to make marmalades... They cheer me up with their bright colors, cheerful flavors and overall happiness in a jar!  The flavor in a marmalade is so intense, I just LOVE it!  I love big, bold flavors, none of this wimpy stuff for me!

Here is a fun recipe for me.. As always in preserving, don't miss any of the steps.

4 C Lemon Zest (use the thickest part of your zester to peel with, otherwise it will scorch easily and give your marmalade a foul taste)

2T Baking Soda

1 C Lemon Juice

1 C Water

4 C Lemon Guts ~:) (some people section, some don't. I like mine to have a full TART flavor so I don't)

8 oz Sugar

2-3 C   Ultra Maxi Gel 

1.  Soak the Lemon Rind overnight in Cold water (in fridge).  (if you get a lot leftover, pop them in the freezer for next time... waste not want not-they are a pain to zest!)

2.  Drain, Place Lemon zest, Juice and Water in a deep pan with baking soda.  Simmer at low - medium heat for 15-20 minutes.  DO NOT LET IT BURN.  The mixture will get very bubbly at first, then just cook the rinds until they are soft.

3.  Puree Lemon Pulp (guts) until smooth in food processor or with immersion blender.  Add to the Zest.  Cook for another 20 minutes.

4.  Whisk together sugar and gel.

5.  Add to Lemon Mixture, STIRRING REALLY HARD!   YOU DO NOT WANT THIS TO CLUMP...

This will be a bit softer than your end consistency in the when you are done stirring. You may add more when if you think you want it thicker.. BE CAREFUL though.  It is nicer to have it a bit softer than rock solid.

Remove from heat and let sit for 10 minutes.  Ladle into jars and process according to size...

Email me if you are interested in infusing flavors into your marmalades.. :)

lizurd

(See you tomorrow at the Slow Foods Jamming Class!  I think we are making a Cherry Jam and a Cantaloupe Jam!)  YUM!

Montmorency Tart Cherry Jam-LOW SUGAR

Ok.. First, get your kids and go pick some wonderful ripe cherries!!  There is nothing better than LOCAL Fruit!!  :)

10 lbs of Cherries (whole) and juice (it is a good Idea to freeze these first so juices will be created!)

1 Cup lemon Juice

1/2 tsp of Almond Immulsion

8 oz Sugar

2 1/2 C Ultra Max Gel (Blue Chip Group/Augason Farms)

Bring the Cherries, lemon juice and Almond Immulsion to a boil in a LARGE pot.  Stir occasionally. 

While this is happening whisk together the sugar and the ultra max gel.

This will not boil down much, so after they have boiled for a minute or two, slowly add in the sugar mixture while stirring as fast as possible and constantly.  This jam is syrupy and clumps will form easily if you are not careful during this part.  However a whisk always works too!!  :)  If you see litle clumps that are not sugar, just take dip your whisk in and stir them up... and then bang the cherries out!  :)

Remove from heat, let sit for about 10 minutes, then jar and process.

EASY PEASY!

Low-No Sugar Raspberry Jam-FOR HOME!

FRESH LOW SUGAR RASPBERRY JAM... AT HOME AND EASY!

*YOU WILL NEED MORE FRUIT BECAUSE YOU ARE USING LESS SUGAR TO MAKE WHAT YOU NORMALLY MAKE-THE TASTE AND THE HEALTH BENEFITS ARE WORTH IT IN THE END!!  :)*

5 LBS FRESH RED RASPBERRIES

8 OZ SUGAR

1 C LEMON OR LIME JUICE (I PREFER LIME!)

*** NOT REQUIRED****  CINNAMON, OR CLOVES, OR GINGER OR ANY SPICE YOU LIKE TO COMPLIMENT RASPBERRIES

1 CUP OF ULTRA MAX GEL BY BLUE CHIP GROUP / AUGASON FARMS.

PLACE RASPBERRIES AND CITRUS JUICE (AND SEASONING - SEE PICTURE) IN PAN OVER MEDIUM HIGH HEAT TO WARM, WHEN BERRIES HAVE COOKED DOWN AND ARE ALL JUICY (LOTS OF NATURAL LIQUIDS) TURN HEAT UP TO HIGH.  

THE MIXTURE WILL REDUCE A LOT AND COME TO A ROLLING BOIL.  STIR.  BE VERY CAREFUL BECAUSE AIR POCKETS FORM INSIDE THE BOILING FRUIT AND THEY WILL POP AND CAN SPLATTER YOUR ARMS, HANDS, FACE, ETC.  :)

WHILE THE MIXTURE IS COMING TO A BOIL, WHISK THE SUGAR AND THE MAXI-GEL TOGETHER IN A BOWL. 

AFTER THE MIXTURE HAS BOILED FOR A WHILE, SLOWLY STIR IN THE GELLING/SUGAR MIXTURE WHILE STIRRING CONSTANTLY.  YOUR JAM WILL SET IN FRONT OF YOU.  IT WILL BE SOFT SET, NOT ROCK SOLID.  REMEMBER THAT WHEN YOU PUT IT IN THE FRIDGE AFTER OPENING IT IT GETS HARDER, NOT SOFTER!!  :)

REMOVE FROM HEAT.  LET SIT FOR FIVE TO TEN MINUTES BEFORE POURING INTO JARS.  THIS HELPS THE FRUIT TO "BECOME ACQUAINTED WITH ALL THE OTHER INGREDIENTS" (THAT'S WHAT I CALL IT, AT LEAST!) SO THAT YOU DO NOT GET THAT NASTY SEPARATION IN THE JARS THAT LOOKS LIKE SYRUP AND FRUIT.

LADLE INTO STERILIZED JARS AND PROCESS ACCORDING TO YOUR LOCAL INSTRUCTIONS. (FOR JAR SIZE AND SEA LEVEL!)  :)

Mendocino County Line-a rich deep flavor....OMG

Wow, the color, Super wow, the FLAVOR! 

This is one intense jam, and OMG I am telling you I would lick every bit off of the floor if I spilled it.. No lie... I would bathe in this jam...

Ripe and fruity Black Raspberries simmered for FREAKING ever in Bogle Merlot, then I add just a bit (we are talking maybe one or two oz) of Valrhona Coeur de Guanaja Chocolate and a few more bottles of the Bogle, bring it to a boil, and set it...

IT BOGGLES THE MIND.. It is rich, flavorful and oh so wonderful.  Hints of everything from Merlot to Chocolate to fruit, to a taste of heaven....You must try.. this one is a keeper....

(this really belongs on the shelves of a naughty store! slap my face!)

Today's snacks...happy birthday to Jamie's Mom! :)

Wow!  Jamie's mom had a birthday so I got to make a special dessert for the family today.. I am not one for traditional (nor are they-they are hitting The Pita Pit to party- so I threw this little cake together... The pic is before I finished it off, so you can get an idea of what to do if you want to try it yourself....

Make a nice fluffy angel food cake/sponge cake.. Something that will soak up lots of juices and be just fabulous..  :)  Cut it into 1 1/2 inch squares and place it into the bottom of a 9x13 pan.  Then I drizzled Margaritaville Jam (honeydew, margaritaville tequilla, lime) over the top of the cake so it would soak in...

I topped it off with Some freshly whipped cream sweetened with a bit of powdered sugar and just a hint of lime oil.  It was served with fresh blueberries fresh honeydew curls (made with a grater) ... YUM.... Kind of like a trifle, but not.. BETTER!  :)

ANOTHER WAY TO PLAY WITH BUTCHER'S BUNCHES JAMS....

Picking Cherries this Weekend! & Key Lime-Kermits of Key West Wow!

LOOK HOW LOADED THE CHERRY TREES ARE!!  WOW!

I just got some of the funnest stuff from Harper Hill of Kermit's in Key West, Florida.   I sent off some of my jams to them for a tasting and they sent me a some of their goodies.  I absolutley love the Blackberry Lime Jalopeno Jelly and the Mandarin Lime Jelly made with Key Lime juice is fantastic!  Wow!

I am going to try a new jam with their wonderful, super concentrated Key Lime Juice, and call it Cherry Limeade.  The idea is in my head, Fresh tart cherries, Key Lime Juice, Maybe a twist of Lime Citron or Archers Lime Schnapps...  YUM... Fun and Refreshing.. This could become my second favorite jam...

 KENNETH IS FILLING HIS BUCKETS!!  FUN STUFF!

my tomatoes are green!

small round green balls, elongated green tubes, green stiped medium sized rounds, you name it, that is what is conquering my garden right now.

With hundreds of heirloom tomato plants THRIVING with buds, fruit and just bursting with freshness, I cannot wait to harvest these plants.

My heirloom peppers are just flowering right now, but boy oh boy.. Have you ever tried a Chocolate Habanero?  Can we say Delicious.  A friend of mine gave me some peppers from New Mexico that are a hybrid of Big Jim Anaheims and a spicey pepper (unknown variety) and they were so incredible I seeded and planted them.  They are gorgeous (the plants) and absolutely covered in blossoms! 

The beans are up, we have a lot of "fall" plants this year because our ground was mud, until the end of june and we could not till, however it is growing beautifully now and the neighborhood dogs (they love snacking on the tomatoes) and I are ready to pounce!