We got a bunch of Fuyu Persimmons in our CSA box so we decided to turn them into jam. This is my first attempt at making jam of any kind. I’m quite happy with the way it turned out. This jam is super good on toast or on Tartines (French open faced sandwiches).
2 lbs Fuyu Persimmon (the squatty tomato looking ones that are crunchy, not the acorn shaped squishy ones)
1 cup sugar
1 T honey
1 T lemon juice
Peel and dice persimmons. Add to a pot with sugar and cook down over medium-low heat until the fruit is soft enough to mash. Mash the fruit as it thickens. Add honey and lemon juice. Heat until everything is incorporate well. Remove from heat. Pour jam into lidded canning jars (1/4″ from the top).
If you’re going to use the jam right away, the rest doesn’t really matter. Just keep it in the fridge as you use it up. (This is what I did) If you want these to sit in the pantry for awhile, follow the rest of the canning steps to properly store the jam… Note that the remaining instructions are borrowed from the great internet expertise of canning steps.
Filling the jars: Using your funnel in each jar ladle the mixture into the jars leaving 1/4″ headspace. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just “finger tight”.
Processing: Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn’t measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Sometime in the next hour your jars will be making a “pinging” or “popping” noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
This easy loaf has the subtle tang of honey, making it the perfect slice for your morning toast.
Ingredients: 1 ¼ c warm milk 3 tablespoons unsalted butter 5 tablespoons honey 1 ¾ teaspoons active dry yeast (1 package) 3 c bread flour ¾ teaspoons kosher salt 1 teaspoon warm water
Directions: 1. In a large bowl, combine milk, butter, 1 tablespoon of honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes. 2. Add another 3 tablespoons honey and 1 c flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour. 3. Coat a 9×5” loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350’F. 4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.
Ingredients: Butter or paper muffin cups 2 large green apples 2 c whole-wheat pastry flour 1 c unbleached white flour 1 1/4 c oat bran 2 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1 12-ounce can apple juice concentrate, thawed 1 c water
Instructions: 1. Heat oven to 325°F. Grease muffin pan or line with muffin cups. Peel and core apples, chop roughly and set aside.
2. In a large bowl, stir pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add apple juice concentrate, apples, and enough water to make a light batter.
4. Mix enough to moisten. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
After visiting our favorite produce stand on Sunday and coming away with some beautiful and large zucchini, it was time to make the season’s first loaf.
1 ½ c Flour
1 tsp Cinnamon
½ tsp Baking Soda
½ tsp Salt
¼ tsp Baking Powder
¼ tsp Nutmeg
½ c Sugar
1 c Shredded Zucchini
¼ c Vegetable Oil
Butter or Oil
Preheat oven to 350º. Butter or oil the bottom of a 8” x 4” loaf pan and up the sides ½”. In a large bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Mix to distribute the ingredients. Make a hole in the center of the dry ingredients. In a medium bowl, beat the egg. Add in the sugar and stir well to combine. Then add in the zucchini and vegetable oil. Mix well. Then pour the wet ingredients into the dry ingredients and stir just enough to be completely moistened. Transfer the batter into the loaf pan. Bake for 55 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and cool completely on the wire rack.
2 c Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1 1/2 c Banana, mashed
1/2 c Oil
1/2 c Sugar
Pre-heat the oven to 350°. Grease the bottom and 1″ up the sides of a 9×3 loaf pan. In a large bowl, mix the dry ingredients (except sugar). In a medium bowl, mix the wet ingredients and the sugar. Then mix the wet ingredients into the dry ingredients. Mix until just moistened. Bake for 60 minutes. Place a foil tent over the bread for the last 15 minutes of baking. Let cool for 10 minutes, then remove from pan. Let cool completely on a wire rack.
Little man loves Plantains and this is another one of Dad’s creations for him. He still likes the Plantain Pudding Dad made earlier for him too.
1/2 tsp Cinnamon
Bring a pot of water to boil. Cut the ends of a very ripe (black) plantain. Slice the skin down the middle to remove. Slice each plantain into rounds and boil until fully cooked (20 minutes). Drain and rinse the plantain rounds. Return to pan and add butter and cinnamon. Mash the plantains with the butter and cinnamon. If the mixture is too thick, add water or milk until you’ve reached you’re desired consistency. It will solidify more as it cools.
In a large high sided skillet, melt about 2-3 Tbs Butter. Saute the onion until translucent. Add potatoes and corned beef, toss to mix everything up then spread out evenly in the pan. Press down with the back of a spatula and let cook sizzle for 5-7 minutes. Turn over, toss, press down, and cook again. Continue this until the potatoes are nice and browned. If the potatoes are starting to stick, just add more butter. You could also use a non-stick pan and avoid the butter all together.