Preserved Lemons with Bay Leaf, Cardamom & Cinnamon

Preserved Lemons with Bay Leaf, Cinnamon & Cardamom
From Preserve It!

Printable Recipe

Hands on time: 20 minutes
Marinating time: 3-4 weeks
Storage time: 6-9 months

Sterilizing the jars: boiling the water plus 5 minutes of rapid boiling to sterilize or do on hot wash cycle in the dishwasher

Makes: (Ruth’s note: the book says 4 organic lemons make 1 small preserving jar. I used 2 1litre/1quart jar with the intention of getting the lemons in whole but they were too big. Thanks to a friend & fellow foodie, Simon, I quartered the lemons & stuffed them in the jars )

Ingredients: Preserve It! for 1 small jar (& my adaptation in RED for 2 large jars)
4 organic lemons (3-4 large lemons quartered lengthwise), washed
2 tbsp + 1 tsp coarse sea salt (just keep sprinkling salt over lemon segments before stuffing into the jars)
A few bay leaves plus any of the following: ½ tsp black peppercorns, 1 dried chile, a few cloves, or coriander or cumin seeds – optional (I added 3-4 cracked caradamom pods plus 1 cinnamon stick per jar)
Freshly squeezed juice of 2 additional lemons (I needed an additional 4 or so lemons…just keep adding juice until your jars are full & lemons completely covered)

Directions:
1. Sterilize jars.

2. Cut two thirds of the way through each lemon length-wise with a sharp knife, then a similar cut at right angles to the last, producing 4 quarters, still attached at the base. Ruth’s note: since my lemons were too big, I cut them through completely.

3. Open each lemon out slightly and pour salt into the crevices. (I just sprinkled salt over the quarters). Pack tightly into the sterilized storage jars. (I just kept squishing quarters in). Distribute your choice of herbs & spices. Add the rest of the salt (I scooped up what was left on the cutting board) to the jar.

4. Pour the lemon juice into the filled jar and if not enough, top with boiled, cooled water. (I just kept cutting more lemons for juice).

5. Seal and leave at room temperature. The salt will form a brine. Invert the jar from time to time to distribute the salt and juice. Leave for 3-4 weeks for the lemon rinds to soften.

Use them sparingly in stews, pasta, salads, …awesome.

Carrot Cardamom Jam

Carrot Cardamom Jam
From Jellies, Jams & Chutneys

Printable Recipe

Hands on time: 10 minutes
Cooking time: 25 minutes plus cooling time 10 minutes
Sterilizing the jars: boiling the water plus 5 minutes of rapid boiling to sterilize

Boiling water bath: 5 minutes

Resting time: 24 hours

Makes: Ruth’s note: the book says 3lb/1.5kg. I filled 4 (250ml/8oz) plus 4 (125ml/4oz) jars

Ingredients:
1lb 2oz/500g fresh young carrots, peeled and cut into ¼” lengths
Finely grated zest of 2 lemons
Freshly squeezed juice of 3 lemons (about 1 cup)
Finely grated zest & juice of 1 large orange ( ¾ – 1 cup juice)
1 tbsp cardamom seeds removed from pods
2 ¼ lb (1kg) granulated sugar
4.5 oz/125g liquid pectin

Directions:
1. Put sliced carrots in a large heavy bottomed saucepan. Cover with water boil for 15 minute4s or until tender. Drain the carrots and finely chop.

2. Put the carrots, lemon, orange zests and juices along with cardamom seeds in the pot. Add the sugar and cook over low heat until the sugar has dissolved.

3. Increase the heat and boil the mixture for 5 minutes. Add the pectin, return the mixture to a boil and cook for another 2 minutes. Test for set. (Ruth’s note: To be accurate, you should start testing when the jam reaches 220°F/105°C and thickens around the sides of the pan, boils sluggishly and the bubbles “plop” rather than froth, or at least allow a small spoonful to cool. If it forms a thick syrup that almost doesn’t pour, it’s ready.)

Once the jam has reached the setting point, leave to cool in the pot for another 10 minutes, then stir to distribute the carrot and cardamom. Ladle into hot sterilized jars, seal & label.

Ruth’s note: I took “sealing” to mean … Process in a boiling water bath for 5 minutes.

5. Let rest on a clean towel on the counter for 24 hours without touching the jars.

Test for seal (See basic jam making tutorial). Store in a cool dark place and refrigerate after opening.

Great with cream cheese on toast

Apple Ginger Marmalade

Apple Ginger Marmalade
From Preserve It!

(Ruth’s note: See basic jam making tutorial to prepare the equipment I purposely chose this photo because it was the one jar that didn't seal properly and so...the notice to use first and store in the fridge. )

Printable Recipe

Hands on time: 40 minutes
Cooking time: 1 ½ -2 hours
Sterilizing the jars: boiling the water plus 5 minutes of rapid boiling to sterilize

Boiling water bath: 5 minutes

Resting time: 24 hours

Makes: Ruth’s note: the book says 3lb/1.5kg or 4 medium plus 1 small jar. I filled 4 (250ml/8oz) plus 4 (125ml/4oz) jars

Ingredients:
Ruth’s note: prepare the oranges & lemons first so that when you chop the apples you can add them to the citrus and keep the apples from turning brown. I used a mandolin to slice the oranges and lemons. Also, I didn’t use organic fruit this time, still very tasty.

2 small organic oranges (approx ¾ lb/350g)washed, halved, seeded & thinly sliced
2 small organic lemons (approx ¾ lb/350g)washed, halved, seeded & thinly sliced
2 lb/900g cooking apples, peeled, cored & coarsely chopped
2 cups water
3 ½ cups granulated sugar
1”/2.5cm piece of fresh ginger, peeled and grated.

Directions:
1. Put apples, oranges, and lemons in a large heavy bottomed saucepan and bring to a boil. Reduce heat and simmer for 45minutes to 1 hour or until the peel is very soft.

2. Add the sugar and stir until it dissolves. Add the ginger and increase heat to bring the mixture to a boil. Reduce heat and cook uncovered over medium heat until the mixture is thick enough for a wooden spoon drawn across the bottom of the pan to leave a clear trail. Or..To be accurate, you should start testing when the jam reaches 220°F/105°C and thickens around the sides of the pan, boils sluggishly and the bubbles “plop” rather than froth.)

3. With the pan off the heat, use a large slotted spoon to skim any surface residue off the jam. Leave the jam in the pan to cool slightly and then ladle into warm sterilized mason jars (see basic jam making to learn how to sterilize). Leave ¼”/5mm headspace. (Follow basic heat processing tutorial below).

4. Process in a boiling water bath for 5 minutes.

5. Let rest on a clean towel on the counter for 24 hours without touching the jars.

Test for seal (See basic jam making tutorial). Store in a cool dark place and refrigerate after opening.

Great with cream cheese on toast

Blueberry Jam I Am

Blueberry Jam
From Preserve It!

Printable Recipe

Hands on time: 40 minutes (Ruth’s note: given it was our first time making jam, it took us longer…I suppose the lifting the cover every 2 minutes to see if the water was boiling, didn’t help. Remember the adage “a watched pot never boils”? If this is your first jam making experience, give yourself lots of time with few distractions…like toddlers & husbands)

Cooking time: 30 minutes (we used a burner that was much smaller than the pot, so it took twice as long to get the consistency, next time will be better)

Sterilizing the jars: boiling the water plus 5 minutes of rapid boiling to sterilize

Boiling water bath: 5 minutes

Resting time: 24 hours

Makes: (Ruth’s note: the book says 2lb of fresh berries yields 1lb/450g or 2 small jars. We doubled the recipe and filled 8 (250ml/8oz) jars )

Ingredients: (for a single batch)
2lb/900g fresh blueberries
2/3 cup water
Juice of 2 lemons (we added zest of ½ lemon)
3 ½ cups granulated sugar

Directions:
1. Put blueberries, water, lemon juice & zest in a large heavy bottomed saucepan and bring to a boil. Simmer for 10-15 minutes to extract the natural pectin and soften the berries. Test for softness, if needed add more time before the next step.

2. Add the sugar and stir until it dissolves. Increase heat and bring the mixture to a boil. Boil rapidly for 10-12 minutes or until it reaches the setting point. Take the pan off the heat while you test for the set. (Ruth’s note: See basic jam making tutorial. To be accurate, you should start testing when the jam reaches 220°F/105°C and thickens around the sides of the pan, boils sluggishly and the bubbles “plop” rather than froth. We, of course, stirred too often, forgot to test the temperature and still, it came out perfectly just by taking a spoonful out of the pot, allowing it to cool for a minute or so and when it thickened a lot but was still pourable, we stopped cooking.)

3. With the pan still off the heat, use a large slotted spoon to skim any surface residue off the jam. Leave the jam in the pan to cool slightly and then ladle into warm sterilized mason jars (see basic jam making to learn how to sterilize). Leave ¼”/5mm headspace.

4. Process in a boiling water bath for 5 minutes.

5. Let rest for 24 hours without touching the jars.
Test for seal (See basic jam making tutorial). Store in a cool dark place and refrigerate after opening.

Great with cream cheese on toast

Awesome as a glaze on grilled or roasted chicken or salmon.

Basic Jam Making Tutorial

Basic Jam-making Tutorial
From Preserve It! and some updates from Food in Jars: Preserving in Small Batches Year-Round (FinJ)

Printable Recipe
Scrupulous hygiene & food safety are critical!
Hygiene Protocol:
• All kitchen surfaces, tools & equipment should be thoroughly clean;
• Sterilize jars, bottles and lids before use to remove microbes that cause spoilage;
• Use clean equipment for each stage of processing;
• Be sure all food is sealed properly before storing. Check regularly and use within their storage times;
• Immediately discard any that smell odd or show signs of deterioration.

Now that the scary part is over, let’s begin.
Equipment You'll need for Heat Processing:
Canner pot - at least 11qt/10litre with a jar rack (if you don't have one of those a large stock pot and good tongs with rubber around the ends to grip the hot glass jars will do just fine.)
jars with two part tops are the only kind that will do for heat processing
wide mouth funnel (great for neat pouring)
tongs with rubber end to lift boiling hot jars (you can add rubber bands to the ends as long as the tongs themselves open wide & strong enough to grip & hold the jars)
nice to have accessories: (Bernardin has a great little starter kit with tongs, measuring stick & wand)
candy thermometer for accuracy
measuring stick to let you know when the jars are full enough
magnetic wand to hold the inner lids without contaminating them.

Sterilizing:
1. Put clean jars, lids and rings in a large pot filled with water to cover. Be sure the pot is large enough so that the jars do not touch each other. Bring to a boil and keep at the rapid boil for five minutes.

2. Turn off the heat and leave the equipment in hot water until just before using.

3. Remove jars, lids and rings carefully with tongs pouring the water back into the pot for the next stage.

4. Place cheesecloth, jelly bags (if using) and rubber rings from jars in a bowl, pour boiling water over the top and leave until needed.

Heat Processing: For long term storage, canned fruits and sauces must be heated in a boiling water bath. The air remaining in the filled jars expands and is released during heating. The seals tighten and a vacuum forms on cooling. Processing times are listed in most recipes.
Note: use only jars with two-part sealing lids for water bath processing. Jars with one piece sealing lids or metal spring-clip lids and rubber seals will not retain a proper seal.

1. Fill the jar according to recipe instructions. (Ruth’s note: it’s easier & cleaner if you use a wide-mouth funnel to fill the jars.)

2. Wipe the rim and threads of the jar with a clean, slightly damp paper towel. Set the flat lid pieces on top of the jars with the rubberized side down.Important for the lid to seal.  Gently screw on the ring, being careful not to over tighten (using your thumb and middle or ring finger rather than index finger helps prevent this). Repeat the process until all the jars are full.

3. Lower the jars carefully into a pot full of boiling water using a jar lifter or metal tongs wrapped with rubber bands. Make sure the jars do not touch and that the water covers the jars by at least one inch. (That's my Joanna having fun)

4. Once all the jars have been lowered into the water bath, keep the water at a rapid boil for the recommended processing time in the recipe.

5. Remove the jars and place on a kitchen towel. You may hear a pop as each jar seals. DO NOT MOVE or disturb the jars for 24 hours.
Testing the seal – after 24 hours: Remove the ring and press the middle of the jar lid with your index finger. The lid should be slightly concave and should not move. If the lid pops up when pressed or if you can easily pry it off using your fingernail, the jar is not sealed. Either reheat the contents of unsealed jars and reprocess as described above, or store in the fridge and use within one week. FinJ does not recomment reprocessing, but says that if kept in the fridge it will be good for weeks.  

6. Label & Store: it sounds obvious...but true, you know what's in the jar TODAY, but if you don't label each jar clearly, it will be a surprise in a few months. Store in a cool dark place as each recipe recommends.  Don't forget to put the processing date on the jars as well as the content.
A super easy, super fun recipe to start you on your preserving journey - Blueberry Jam.

Friday Night Flank Steak - Great ANY night.

Friday Night Flank Steak
from The Harrow Fair Cookbook

Printable Recipe

Hands-on time: 5 minutes
Marinate time: 4 -24 hours
Grill time: 8-10 minutes
Resting time: 5 minutes
Serves 2

Ingredients:
1 Flank Steak
Marinade:
½ cup vegetable oil
½ cup red wine vinegar
½ cup red onion, chopped
2 large cloves fresh garlic, minced (about 2 tbsp)
1 tsp freshly ground black pepper
1 tbsp fine sea salt (Ruth’s note: I used barely 1 tsp and it was delicious)
4 sprigs fresh thyme

Directions:
1. Place the steak in a zip lock baggie (I lightly score the meat first). Whisk all marinade ingredients together in a medium bowl. Pour into the baggie and (Ruth’s note: massage a bit into the meat). Seal and shake well to coat.

2. Store in the fridge for at least 4 hours or overnight. Remove from the fridge 30 minutes before grilling so the meat comes to room temperature.

3. Grill steaks 3-5 minutes per side. Remove from the grill and let rest before cutting across the grain. (Ruth’s note: flip steak so that the underside – the one touching the grill last, is on top. Refrigerate for 5 minutes. This allows the meat to relax and become more tender.

The perfect side... a simple fresh green salad with light vinaigrette.