tag: jam

blueberry basil jam from master food preserver stephanie lee

hey friends! food preservation is something very near and dear to my heart. to me, it’s where homesteading really takes it’s roots. canning and preserving the food that we’ve grown is sustainable, delicious and so incredibly rewarding! so today, i’m thrilled to introduce you to the amazing stephanie lee: a master food preserver, amazing artist, inspirational retreat leader, homesteader and all around creative! i’ve personally been privileged enough to receive several of stephanie’s homemade jams and jellies and let me tell you, they are to die for!

from stephanie: jam on toast is hard to beat but this blueberry basil jam has a secret alter ego: mixed with a bit of balsamic vinegar, it makes a wicked good salad dressing or marinade. like wow.

blueberry basil jam

ingredients:

- 3 cups blueberries (frozen and thawed or fresh)
– 3/4 cup honey (adjust as needed according to the tartness of your berries)
– 2 tablespoons lemon juice (fresh or bottled. i like fresh.)
– 1 teaspoon lemon zest
– ¼ cup minced basil leaves

directions:

1. place the blueberries in a medium sized sauce pan. warm them up for a minute or two and then crush them with the back of a fork or a potato masher.

2. add the honey, lemon juice, basil, and lemon zest, then bring to a boil over medium-high heat. stir frequently while the mixture boils for 15-20 minutes and it starts to thicken.

3. ladle the jam into a sterilized jar. (see preserving high acid foods for instructions).

4. store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.

 blueberry basil jam from master food preserver stephanie lee (2)

last week, the roost tribe also had the privilege of meeting stephanie through this roost tribe exclusive e-book: food preserving. though i’ve shared one of the recipes with you here today, this e-book is bursting with more delicious tips on food preservation and is incredibly inspirational to read. as she focuses on small batch canning, you’ll leave feeling empowered and confident to preserve your own food!

join the roost tribe before august 1st to grab your own copy, and fall in love with the world of food preservation!

blueberry basil jam from master food preserver stephanie lee (1) about stephanie lee:

Howdy. I’m Stephanie Lee. I am a professional artist, workshop instructor, and creativity encourager. I know that creativity shows up with more color variations than a Rubik’s Cube and my job (and joy) is to help you find yours.

I thrive on digging for truth, dancing in the answers, and making art that embodies all of that. I bring all that I am – homesteader, food preserver, speaker, wife & mom, loyal friend, and master mess-maker to the classrooms where I teach, both brick + mortar and virtual. I take the lead long and strong enough to give you what you need to take off and run on your own bringing all that you are to your own beautifully creative life.

find stephanie elsewhere: blog | etsy | retreat | online workshop

books: semiprecious salvage – an adventure in making found object jewelry & plaster studio

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chia seed jams

July 9, 2013

60 second chia jams (vegan, pectin free, gluten free AND delicious!) (3)

hi friends! today i’m sharing with you a really yummy and super easy recipe for chia seed jam. i made three different kinds yesterday in less than 10 minutes! thanks to the the gel-ifying goodness of chia seeds, these jams have only a few ingredients and are vegan, pectin free, gluten free, super easy AND delicious!

you’ll quickly see that the recipe is pretty simple. feel free to play around with substituting different kinds of berries and sweeteners (honey, agave, maple syrup, etc). you can also play with adding different flavorings, spices and citrus notes!

60 second chia jams (vegan, pectin free, gluten free AND delicious!) (1)

first up is what might be my favorite (though it’s hard to choose): blackberry maple chia seed jam. and since i can see you’re eying my delicious biscuits, i’ll go ahead and tell you that i used my all time favorite vegan 2 ingredient biscuit recipe. i’m telling you folks, this snack (or meal) couldn’t get any easier!

blackberry maple chia seed jam

ingredients:
– 1 cup blackberries
– 1 tbs chia seed
– 1 tbs warm water
– 1 tbs maple syrup
– 1/2 tsp maple flavoring

directions:
add all of the ingredients to a food processor and mix to desired consistency. slightly blending it will give it a jam consistency while blending it more will give it a jelly consistency. pour mixture into a glass jar and place in the refrigerator for 60 minutes before serving.

60 second chia jams (vegan, pectin free, gluten free AND delicious!) (4)

in my opinion, nothing tastes more like summer than strawberry jam. this one turned out so well and would be the perfect jam to use on biscuits, cornbread, pancakes and more!

strawberry lemon chia seed jam

ingredients:
– 1 cup strawberries
– 1 tbs chia seed
– 1 tbs warm water
– 1 tbs agave syrup
– 1 tsp lemon juice

directions:
add all of the ingredients to a food processor and mix to desired consistency. slightly blending it will give it a jam consistency while blending it more will give it a jelly consistency. pour mixture into a glass jar and place in the refrigerator for 60 minutes before serving.

60 second chia jams (vegan, pectin free, gluten free AND delicious!) (5) 60 second chia jams (vegan, pectin free, gluten free AND delicious!) (6)

since blueberries have a more mild taste, i think adding the vanilla really seemed to round this one out well. it turned out to be sweet, summery and super yummy.

blueberry honey chia seed jam

ingredients:
– 1 cup blueberries
– 1 tbs chia seed
– 1 tbs warm water
– 1 tbs honey
– 1 tsp vanilla

directions:
add all of the ingredients to a food processor and mix to desired consistency. slightly blending it will give it a jam consistency while blending it more will give it a jelly consistency. pour mixture into a glass jar and place in the refrigerator for 60 minutes before serving.

60 second chia jams (vegan, pectin free, gluten free AND delicious!) (2)

it’s a good thing these are so easy to make because i promise, they won’t last long!

hope you all have a fabulous 4th of july, i’ll see you back here on friday! xox, bonnie

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september jam

February 6, 2013

september jam

i know it’s not september, but this jam make me wish it was. straight from juls’ kitchen in tuscany, this september jam calls for wine grapes, figs and fall apples- yum! it’s been a while since i’ve made jam (two summers ago to be exact) and i miss having homemade jam on hand. last time i made some we went to an organic raspberry farm and picked several baskets of fresh raspberries right before we made it. it was amazing (and so fun)! this year i hope to make some fall flavored jams, and will definitely be bookmarking this recipe for when the time comes. do you have a favorite jam recipe?

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the jam labelizer

February 27, 2012

make your own jam labels

hey, roosters! my mom sent over a link to the jam labelizer yesterday, and i was so excited- it’s brilliant! choose from several designs, fill in your info and either print or save them- simple as that! and, it’s free!

jam labelizer here are a few i made up in just a few minutes. now you’ll have no excuse for not having the cutest jam ever. xox!

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my grandmother’s yard is immaculate.  apple trees, pear trees, black berries, grape vines.. you name it- she’s got it.  early this week she gave me 3 pounds of grapes and together we made grape jam- a first for both of us!

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look at all of these beautiful grapes!  did i mention they were organic?

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vines and vines galore..

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these are her vines post-harvest, still so beautiful aren’t they?

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here she is! my grandmomma- hard at work!

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(that’s me in my yellow apron!)  here’s for the recipe:

– 3lb grapes

– 1 cup of water

– 1/2 tsp cinnamon

– 1/2 tsp ginger

– 1 box of pectin- organic if you can find it!

– 7 cups of sugar

1) wash your grapes- really well!  then separate the pulp from the skin. sorry i don’t have a pic- but it’s easy!  all you have to do is squeeze the grape and… POP! out comes the pulp (don’t worry about the seeds).  keep the skins in one bowl and the pulp in another.

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that’s three generations in one kitchen!

2) cook the pulp in a big pot for about 30 minutes, just to get them really soft and juicy.  while they’re cooking, you can blend all of the skins in the blender.

3) after the pulp has cooked, place a few cups at a time into a colander (small enough to catch the seeds!) and whisk it around with a spoon  until all the good stuff sifts through- just make sure no seeds are sneaking through!  then, you can combine the sifted pulp with the blended grape skins.

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remember me mentioning my bird’s nest? you can almost see it here in all it’s glory…

4) take 5 1/2 cups of the grape mixture, add 1 cup of water, 1/2 tsp of ginger, 1/2 tsp of cinnamon and 1 box of pectin.  stir together and put over high heat and bring to a boil.

jars

5) meanwhile, make sure to sterilize your jars- click here for the know-how.

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(isn’t she cute?)  6) when your mixture is boiling, add your 7 cups of sugar (i know, gasp) all at once.  bring back to a rolling boil, and then take it off the heat- it’s time to start canning!

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7) once the heat is off, you can start ladling the *deeelicious jam into your sterilized jars.  leave about a 1/2″ space at the top and seal with your lid.  once they start cooling, they will all seal, and you’ll have jam all year long!  yay!

ladle

don’t worry it can get a little messy..

i thought i could finish with a pic of david with jam all over his face from our morning pancakes, but i’ll spare you.. :)

hope you all have a great weekend! and let me know if you have any questions! love, bonnie

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