Marisa McClellan's Blog, page 64

Low Sugar Blackberry Rhubarb Jam

Lately, Trader Joe’s had been selling 12 ounce containers of blackberries for right around $3.50. For those of you who live in the Pacific Northwest, it might seem crazy to pay for good money for blackberries since come August, they’re going to be everywhere. But for those of us who live in less blackberry-rich environs, this is a very good price.

As a result, I’ve been making lots of preserves with blackberries. I did a batch scented with lavender, and another batch with cinnamon and nutmeg, like my mom always makes. I also did this low sugar blackberry rhubarb jam, encouraged by an email from a reader who asked if I’d ever done such a combination).

I really love how it turned out. Tangy from the rhubarb, rich from the berries, and just sweet enough with a relatively small amount of sugar. If you wanted to make this jam with honey rather than with sugar, reduce the amount to 1 cup and save 1/3 a cup to add at the end with the pectin.

Oh, and if you don’t want to spring for blackberries now, but can get them at a better price later in the season, you can still make this jam. Just chop up a pound of rhubarb now, put it in a ziptop bag, and tuck it into the freezer until August. Frozen rhubarb behaves beautifully in jams.

Finally, if this jam doesn’t float your boat, I’ve got a couple other blackberry recipes in the archives. Perhaps my classic Blackberry Jam or this Blackberry Apricot Jam will float your boat!

PrintLow Sugar Blackberry Rhubarb Jam

Yield: between 4 and 5 half pints

Ingredients

1 pound of rhubarb, finely sliced
1 pound, 8 ounces blackberries (or two 12-ounce packages)
1 1/2 cups granulated sugar, divided
2 teaspoons calcium water (part of the Pomona's Pectin system)
2 teaspoons Pomona's Pectin

Instructions

Prepare a canning pot and enough jars to hold between 4 and 5 half pints (yields vary!).
Combine the rhubarb, blackberries, 1 cup sugar, and the calcium water in a low, wide, non-reactive pot. Stir vigorously to combine, with the intention of breaking up the berries. Let the fruit sit with the sugar for a few minutes, so that the sugar dissolves and you get a little syrupy liquid in the bottom of the pot.
Set the pot over high heat and bring to a boil. Reduce the heat to medium high and cook until the berries break down, the rhubarb is on the verge of dissolving, and the liquid thickens.
Whisk the pectin powder into the reserved sugar. Add the pectin-spiked sugar to the cooking fruit in two or three batches, stirring to integrate between each addition.
Cook for an additional minute or two, until you see visible signs of thickening.
Remove the jam from the heat and funnel it into prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.

Notes

You could also make this with honey, if you prefer. Use 1 cup of honey and reserve 1/3 a cup for the end to use as the pectin carrier.

3.1http://foodinjars.com/2016/05/low-sugar-blackberry-rhubarb-jam/

Related Posts:

Pear Cranberry Jam
Low Sugar Pear Cranberry Jam
Honey Sweetened Plum Pear Jam

Cookbooks: The Whole Coconut Cookbook

The books I write about on this site come into my life in a number of ways. Some I buy for myself. Others are review copies that I request because I think they’re a good fit for what I do. And still others are review copies that land on my doorstep without any prompting from me.

These unsolicited copies can be a mixed bag, but often they end up turning me on to books that I might not have otherwise discovered. The Whole Coconut Cookbook by Nathalie Fraise is one such happy discovery.

I can trace my love of coconut back to the early eighties, when Trader Joe’s sold individual popsicles. These fruit pops were a regular treat in our house (they had chunks of real fruit in them!) and whenever I had the choice, I’d opt for coconut (black cherry was my second choice). Made from sweetened coconut milk, and thick with strands of shredded coconut, it was the best thing ever on a hot afternoon.

Sadly, The Whole Coconut Cookbook doesn’t have a recipe for my childhood popsicles, but what it does have is an appealing assortment of vividly flavored recipes for every meal of the day. You’ll find recipes using coconut milk, oil, butter, aminos, vinegar, flakes, shreds, flour, and even fresh, young coconut.

I’ve marked nearly half the book’s recipes as things I’d like to try someday. Top on the list is the Lemony Mushroom Risotto you see above, followed closely by the Millet, Kale, and Miso-Tempeh Saute (I also have a thing for millet). It’s a nice little collection of modern, coconut-forward recipes.

Related Posts:

Giveaway: Whiskey by Michael Dietsch
Giveaway: Foolproof Preserving from America’s Test Kitchen
Curious Feast Postcard Box from Princeton Architectural Press

All-Clad d5 Stainless-Steel All-In-One Pan + Apple Butter Barbecue Sauce

Back in the Fall, I did a little project with the folks at All-Clad, in which they sent me the NS1 Chef’s Pan from their their new line of NS1 Nonstick Induction cookware and I used it to make a batch of really delicious batch of Kabocha Squash, Coconut, and Wild Rice Stew.

In March, I did it again. That time, they sent me an NS1 Stock Pot and I make a pot of roasted tomato and basil soup to brighten up a cold winter day.

I always enjoy these cookware challenges because they give me opportunities to play with a really fabulous pans and push myself outside my regular culinary patterns. So, when they got in touch again back in April and asked if I might want to do it again, this time with their d5 Stainless Steel All-In-One Pan, I said yes.

This line of All-Clad is made from five bonded layers of stainless steel and aluminum to best conduct heat and cook evenly. It’s induction-capable, has two loop side handles, sloped sides for efficient reduction, and a shining stainless interior that makes it easy to clean. It comes with a tight-fitting lid and is made in the US.

Currently, the d5 Stainless Steel All-In-One Pan is available at Williams-Sonoma, and the 4 quart pan they sent me sells for $149.95.

The particular challenge with this piece of cookware was to design a recipe that only used five ingredients, to mimic the five layers of metal that makes up the pan. I decided on building a five ingredient barbecue sauce, using a jar of apple butter as the base.

It’s a tasty, tangy, spicy sauce that is perfect for summer cookouts and slow cooker pulled pork. You could always fancy it up with additional ingredients, but I enjoy the simple approach.

This is the perfect pan for quick sauces, because the low, wide base allows for quick evaporation and the marriage of flavor. You combine a pint of apple butter with apple cider vinegar, finely chopped onion, honey, and a couple heaping spoonfuls of gochugang in the pan and cook until it is thick and the onion is tender (also, add some salt and pepper to taste).

I like to scrape the finished sauce into a large measuring cup and zap it with an immersion blender to smooth it out, but that’s totally optional.

As you can see, I also used the pan to roast off some chicken legs that I then painted with my tangy sauce. I’d also use this sauce on top of turkey meatloaf, on grilled burgers, and will happily combine it with some chicken thighs in the slow cooker for pulled chicken sandwiches.

Thanks to the kind folks at All-Clad, I have one of these All-Clad d5 Stainless Steel All-In-One Pans to give away. Here’s how to enter.

Leave a comment on this post and tell me what you’d cook in this pan OR how you’d use the barbecue sauce.
Comments will close at 11:59 pm eastern time on Saturday, June 4, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, June 5, 2016.
Giveaway open to United States residents only. Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: All-Clad sent me the pan you see pictured above and they’re provided the giveaway unit, both at no cost to me. No additional compensation was provided.

For more about these fabulous pans, follow All-Clad and Williams-Sonoma on social media!

All-Clad: Facebook | Twitter | Pinterest | Instagram

Williams-Sonoma: Facebook | Twitter | Pinterest | Instagram

PrintApple Butter Barbecue Sauce

Yield: makes about 3 1/2 cups

Ingredients

1 pint apple butter
1 cup apple cider vinegar
1 small onion, finely chopped (I use a mini food processor)
1/2 cup honey
2-3 heaping tablespoons gochugaru (it's a fermented Korean chili paste)
salt and pepper to taste

Instructions

Combine the apple butter, vinegar, chopped onion, honey, and gochugaru in a low, wide pan.
Set the heat to medium and bring to a simmer. Cook, stirring regularly, until onions are soft.
Taste and add salt and pepper to taste.
Scrape sauce into a deep measuring cup or bowl and puree it with an immersion blender until smooth.
Funnel into a jar and refrigerate. 3.1http://foodinjars.com/2016/05/clad-d5-stainless-steel-one-pan-apple-butter-barbecue-sauce/
Related Posts:

Giveaway: Whiskey by Michael Dietsch
Giveaway: Naturally Sweet Food in Jars
Giveaway: Foolproof Preserving from America’s Test Kitchen

Links: Small Batches, Granola, and Winners

This past week was on the quieter side of things, filled with the mundane activities of life. I cooked food, taught classes, made jam, filled bags for donation, went to the gym, had dinner with friends, and still managed to get to bed before midnight more often than not. It was a satisfyingly mellow seven days. Now, links!

Rose petal harissa.
Roasted cherry soda.
Grain free granola.
Honey buckwheat cake.
Hippy crispy bars.
Yeasted banana bread.
Small batch plum preserves.
Quick pickled asparagus.
A yogurt making video.
A visual guide to sourdough starters.
Gingery collard salad.

I’ve got two giveaways to wrap up this week. First is the giveaway of Whiskey. The winner there is #76/Linda C. Second is the giveaway of three copies of my new book. The winners there are #3/Lauren, #38/Holly H., and #503/Karen C.

Congratulations, everyone!

Related Posts:

Links: Roasted Carrots, Rhubarb, and a Winner
Giveaway: Whiskey by Michael Dietsch
Links: Strawberries, Maple Syrup Grading, and a Winner

Canning 101: Resources for New Canners

Canning season is beginning to pick up speed, and so I wanted to take just a moment to pull together some useful resources and reminders. These are great for brand new jammers and picklers, as well as practiced food preservers who just need shake off the cobwebs after a winter away from their boiling water bath canners.

For brand new canners, the best starting points are these two posts. One details the gear you need (most of which you probably already have in your kitchen) and the other talks you through the canning process.

Once you’re ready to can, here are some posts to help you with getting jam to set, what to do if a jar breaks, how to fix runny jam, and much more.

How to Ensure that Your Jam Sets
What to Do When A Jar Breaks in the Canner
How to Save Runny Jam
The Shelf Life of Jam
Why You Shouldn’t Double Batches of Jam
Why You Should Remove Air Bubbles From Your Jars
How to Can Creatively and Still Be Safe

You can see my complete Canning 101 archive here.

Related Posts:

An Update on the Canning 101/New to Canning Plan
New to Canning? Start Here: Boiling Water Bath Canning
Canning 101: How to Make Jam With Frozen Fruit + Apricot Meyer Lemon Jam

Preserving Ramps and Dehydrator Thoughts

Ramps are members of the onion family that grow wild throughout the eastern US and Canada. They are one of the first fresh, edible things that appear each spring, and in recent years, have developed something of an obsessive following among the foodie set. (They’re so popular that we’re now facing issues around overharvesting.)

Traditionally, people would forage their own ramps, but these days we urban dwellers can often find them at our local farmers markets and farmstands. Several vendors at my local market had them for $16 a pound and I treated myself to a precious $10 worth.

I had a pair of plans for those ramps. I wanted to pickle the root ends, and dehydrate the leaves so that I could grind them into powder. The dehydration plan came to be thanks to my recent obsession with the Bar Tartine cookbook (thanks to Karen Solomon for making sure I understood its greatness) as well as the fact that the folks from Excalibur sent me one of their stackable dehydrators to play with this season.

For years now, Excalibur dehydrators have been the gold standard for both home and commercial dehydration. Part of their appeal has long been the fact that their trays slide in and out (rather than stacking) and they didn’t require a central hole for air circulation. The downside of these models has been their high price point.

More recently, they brought to market a stackable model that is more affordable, but still incorporates their vast dehydration expertise.

It’s this more price accessible model that they sent me to use. While I still long for one of their fancy models that allows you to do things like make fruit leather without working around the hole and move trays without needing to stack and readjust, this unit is a very large step up from the Nesco dehydrator I’ve been using since 2009.

So far, I’m really pleased with this unit. It comes with non-stick protector sheets and two trays for making fruit leather. The squared shape means that you can get a goodly amount on the trays (even working around the central hole). It runs far more quietly than my old model. And while it sounds like a silly thing, I so appreciate the on/off switch (you turned on my old Nesco by plugging it into the wall).

Now, let’s talk a little more about my ramp pickles and powder. The pickle is a basic one. I didn’t do anything more than trim the roots off, and tuck what remained in a pint jar with small pinches of red chili flakes, black peppercorns, and mustard seeds.

I combined 1/2 cup of apple cider vinegar, 1/2 cup of water, and 1 1/2 teaspoons sea salt in a measuring cup and microwaved it until the salt was dissolved. Then I poured the hot brine over the ramps stems and let it sit on the counter until it was cool enough to go into the fridge. Done.

Once the leaves were totally crisp, I put them into the container for my Vitamix and blended until they were mostly powdered. A perfectionist might have sifted out the larger pieces and run them through the a spice grinder, but I was happy with imprecise textural mix.

My plan is to use this funky, oniony powder to enhance vinaigrettes, dips, and sauces (I’m planning on stirring some into plain yogurt this weekend to eat with hummus and pita). The pickles will be diced and stirred into grain salads all summer long.

What have you been preserving lately? Any late spring favorites?

Disclosure: As I mentioned above, Excalibur sent me the dehydrator you see above. I will be featuring it throughout the summer and fall. All opinions expressed here are entirely my own. 

Related Posts:

Some recent pickling projects
Pickled Ramps are Everywhere!

Giveaway: Whiskey by Michael Dietsch

In my early years as an adult of drinking age, I made terrible choices. I drank many an amaretto sour or green apple martini before eventually coming to my senses. Slowly but surely, I found my way to a small handful of cocktails that I enjoyed, were designed to be sipped slowly, and didn’t make me feel like I’d spent the evening licking a Jolly Rancher.

The bulk of this short list featured drinks made with a member of the whiskey family. Over time, I’ve also found myself gravitating towards the same array of spirits in when preserving peaches and cherries. There’s just something about those flavors that speak to me.

So, now that you know that I have something of a weakness for the world of whiskey, it will make perfect sense that today I’m writing a post about a lovely new book called Whiskey. Written by Michael Dietsch (he is also responsible for Shrubs, a most fabulous book), this volume offers its reader the history of whiskey, helpful instruction on making cocktails, and 100 pages of the most popular whiskey cocktails of all time, arrayed in chronological order.

Half compelling history and half instructional volume, this book begins with a dive into whiskey’s history (known today as distilled spirit made from a grain mash, though that wasn’t always the case) and an explanation the differences in spelling (whiskey/whisky) and where they appear geographically.

From there, Michael traces its international heritage and deals with the history of production around the world. Finally (because the first half will make you thirsty), we get to the nuts and bolts of cocktail crafting and the recipes.

It’s a wonderfully crafted book, written with skill, humor, and enthusiasm. The photography is gorgeous and the whole thing is presented in a very pretty package. If you have a family member who is a fan of whiskey (Father’s Day is just around the corner!), it would make a lovely gift (particularly if paired with a nice bottle).

Thanks to the kind folks at The Countryman Press, I have both a recipe from this book to share, and a copy to give away. The recipe is for a Whiskey Cobbler, which speaks to me thanks to the presence of berries. Here’s how to enter the giveaway.

Leave a comment on this post that has something to do with whiskey.
Comments will close at 11:59 pm eastern time on Saturday, May 21, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, May 22, 2016.
Giveaway open to United States and Canadian residents. Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: The Countryman Press sent me the copy you see pictured above for photography and review purposes, and is also providing the giveaway unit. Both are being provided at no cost to me. All opinions expressed here are entirely my own. 

 

PrintWhiskey Cobbler

The cobbler is one of the oldest drinks in a bartender’s arsenal, and once upon a time, it was the most popular drink in the United States. It’s fallen from popularity somehow, and other writers (David Wondrich, in his Imbibe!, for example) have tried to resurrect it. I wish more people would try the cobbler. I had a sherry cobbler in Boston while promoting my first book, and I fell in love.
The sherry cobbler, in fact, is the oldest version of the drink, arising in the 1830s. It’s a refreshing tipple—low in alcohol, icier than a julep, and very mildly fruity. The whiskey variation is, of course, a stronger, more bracing drink. But sometimes that’s what you want.

Ingredients

4 ounces rye whiskey (high-proof, like Rittenhouse)
1 tablespoon simple syrup
3 orange slices
Berries (optional; ideally, fresh, local, and seasonal—so if you’re making this in winter,
I wouldn’t bother)

Instructions

Crack a whole lot of ice. You want something like little pebbles. Best bet: Fill a gallon-sized zipper bag with ice, place a towel over it, and wallop it with a rolling pin, meat mallet, or saucepan.
Fill a shaker with the cracked ice, as much as you can fit. Add the whiskey, simple syrup, and orange slices.
Shake vigorously to combine.
Pour unstrained into a collins glass. Add more ice if you want and stir.
Garnish with berries, if using.

Notes

Recipe reprinted with permission from Whiskey © 2016 by Michael Dietsch, The Countryman Press.

3.1http://foodinjars.com/2016/05/giveaway-whiskey-michael-dietsch/

 

Related Posts:

Giveaway: Foolproof Preserving from America’s Test Kitchen
Giveaway: Fresh & Fermented
Giveaway: Quench by Ashley English

Upcoming Events: Easton, Hanover Township, Franklin Township, & Chicago!

My month of sticking close to home is half over! I have three more local events on the calendar for May, and then in June, I’m off to Chicago for a week of library events and classes!

Thursday, May 19 (Easton, PA)

I’ll be at the brand new Easton Public Market, teaching a hands on canning and preserving class. We’ll make a batch of Strawberry Cocoa Jam from start to finish and all participants will go home with a small jar of jam. 7-9 pm. $45. Register here.

Saturday, May 21 (Hanover Township, PA) You’ll find me at Dundee Gardens, offering a demo-style canning class. I’ll show you how to make a batch of Strawberry Cocoa Jam, and will get you ready to go home and make a batch yourself! 11 am. More info and registration.

Tuesday, May 24 (Franklin Township, NJ)

Find me at Franklin Township Library at 6:30 pm, for a canning demonstration and book signing.

 

Events in the Chicago Area

Sunday, June 5

Chicago Botanic Garden! Canning demo and book signing in the Garden Kitchen Amphitheater. 10:30 a.m. Admission is free but seating is limited.

Monday, June 6

Mundelein, IL! Canning demo and book signing at the Fremont Public Library. 6:30 pm. Free.

Tuesday, June 7

Gurnee, IL! Canning demo and book signing at the Warren-Newport Public Library. 6:30 pm. Free. Register here.

Wednesday, June 8

Lake Zurich, IL! Canning demo and book signing at the Ela Public Library. 6:30 pm. Free.

Thursday, June 9

Northfield, IL! I’ll be speaking at a luncheon to benefit Canning for Kids and The Ferrer Foundation. More details here.

Chicago, IL! Event with Read It and Eat. More details coming soon.

Friday, June 10

Chicago, IL! Canning demo and book signing at The Chopping Block’s Merchandise Mart location. 5:30-6:30 pm. Free.

Related Posts:

May Sponsors: Cuppow, Masontops, Fillmore Container, Harvest Right, Mrs. Wages, Mason Jar Lifestyle
Upcoming Classes: Morris Arboretum! Mullica Hill, NJ!
Upcoming Events: Franklinville, NJ! Bala Cynwyd, PA! Online!

Links: Roasted Carrots, Rhubarb, and a Winner

Friends, thank you all for the lovely birthday wishes. I had a fabulous weekend of celebration and I’m feeling decidedly cheerier about 37 than I was last week.

Now, let me tell you about some phenomenal carrots. When I was in Seattle last month, I had the good fortune to teach a class at The Pantry at Delancey. They’ve recently expanded their space and now have two classrooms. The night I was there, I taught in their newer kitchen, while the very talented Ashley Rodriguez led a class next door, featuring recipes from her book, Date Night In.

At the end of the evening, we swapped leftovers. I offered her team what remained of my spread of jams, pickles, and chutneys, while they made me a plate of roasted carrots with maple and coriander and butter lettuce salad. The salad was excellent, but the carrots were transcendent. The moment I got home, I ordered the book so I could recreate them and I’ve now made them twice in the last ten days.

The trick it to get carrots with their greens and leave an inch or so of the stems intact. They turn crisp in the oven, which just a hint of caramel from the maple syrup. In combination with the tender, slightly blistered carrots, they are my very favorite thing to eat right now. I highly encourage you to get your hands on a copy of this book so you can make them yourselves. They are worth it. Now, links!

Quick pickled radishes and more. Perfect for this time of year in the northeast.
Rhubarb compote. Rhubarb cream scones. Rhubarb lilac syrup.
Strawberry mojito jelly.
The easiest strawberry jam there is.
Savory buckwheat granola. (My favorite savory granola is here.)
Life, motivation, and radish butter.
I want to make this slaw with tiny bits of rhubarb in place of the pomegranate.
A cake made with cooked barley and pear jam.
Thanks to Alana, I am longing for a trip to Italy.
The USDA has approved steam canners!
I’m looking forward to seeing this jam-centric ebook series.
And finally, an interview with me!

A couple weeks ago, I posted a giveaway featuring Foolproof Preserving from America’s Test Kitchen, but neglected to announce the winner. Well, without further delay, the winner is #28/Amber V. Congratulations Amber!

Also, don’t forget that I’m also currently giving away three copies of my new book, Naturally Sweet Food in Jars. If you haven’t entered yet, you have until Saturday!

Related Posts:

Links: Crabapples, Salsa, and Winners
Links: Kimchi, Cherries, and Winners
Links: Strawberries, Rhubarb, and a Cooking With Flowers Winner

Giveaway: Naturally Sweet Food in Jars

My birthday is this Saturday and in celebration, I’m giving away three copies of my new cookbook, Naturally Sweet Food in Jars. As most of you know, this is my third cookbook(!) and it focuses on preserving with honey, maple, agave, coconut sugar, fruit juice concentrates, and dried fruits.

The idea for this book was initially sparked by this post, as well as the many alternatively sweetened recipes that have come since on this site. The finished book features more than 100 recipes for preserves, as well as a handful of recipes designed to help you use up some of what you’ve put up.

I had two primary goals in mind when I was writing Naturally Sweet. The first was to translate some of my most beloved sugar-sweetened recipes into those that used less refined sweeteners.

The second objective was to create new and novel recipes that would be safe for canning and that featured the various sweeteners in ways that made the most of their unique, individual flavors.

I also wanted to help change the conversation about preserving. So often, people dismiss it because they feel like the products created when you preserve aren’t always the healthiest.

However, by shining a spotlight on alternative sweeteners, I feel like I’ve created a collection of recipes that are able to balance health concerns with issues of safety and shelf stability.

And, as always, the recipes are relatively small batches that don’t require too much of your time and energy.

Thanks to my publisher, Running Press, I have three copies of my book to give away today. Here’s how to enter.

Leave a comment on this post and tell me about something you like to eat to celebrate your birthday. And if you don’t have a favorite birthday food, just wish me happy birthday!
Comments will close at 11:59 pm eastern time on Saturday, May 21, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, May 22, 2016.
Giveaway open to United States and Canadian residents. Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Running Press is providing the giveaway copies at no cost to me. 

Related Posts:

Giveaway: Round Collection Elite Jam Jars (sponsored by Fillmore Container)
Cookbook: Edible DIY + Giveaway
Giveaway: Foolproof Preserving from America’s Test Kitchen