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.
I love looking at my website stats and seeing what you are interested in. It’s amazing how some of my recipes have lived a quieter life while others seem to be constantly shared everywhere. So, here’s my top 10 Recipes of All Time!
Now I have many more recipes on my site than the ten listed here, but these are the most viewed recipes I’ve ever written (as of today). So check one of these hits out or find another great recipe. Type any ingredient into the search bar at the top to discover recipes that work with what you have on hand. Have a wonderful day and eat well!
I first made rice pudding a few months ago and I couldn’t make it fast enough. That is, that my husband, my son, and myself, would eat it up so fast that I was making a batch every couple of days. Anyway, life got a bit busy for awhile and I didn’t get around to sharing this wonderful recipe with you until now. So, enjoy Rice Pudding!
Water (around 3-4 cups)
1/2 c Jasmine Rice (any white rice will do)
4 c Milk (we used whole)
1/3 c Sugar
2 tsp Vanilla
Bring the water to a boil and add the rice. Cook for 10 minutes then drain the rice. Set the rice aside for a little bit. Now in the same pot, put the milk and sugar in to to boil. Keep stirring until the sugar has dissolved. Then add the rice back to the pot. Reduce the heat to medium and let simmer for about 35-40 minutes stirring occasionally. The rice and milk should reduce to about 3 cups. Once it’s reached the desired consistency, remove from heat and gently stir in the vanilla. Pour the pudding into one serving bowl or individual cups. Put plastic wrap directly on to the pudding to avoid a skin forming. Let it all cool on the counter before going into the fridge to cool completely.
Hi there and welcome to your Turkey Dinner Survival Guide! You’ll get a timeline for cooking everything yourself in one day. I usually cook a 16 pound bird for our family but you can use this for any size bird (as long as you adjust the cooking time for the bird). I’ll be giving you a .pdf version that I personally use as well as a .doc version you can edit to suit your own family’s needs. You’ll also get every recipe I use when I cook up a big turkey dinner with the fixings.
Our Turkey Dinner Includes:
Now I do cheat when it comes to the stuffing and the gravy. I like to use Stove Top Sage Stuffing and McCormick Turkey Gravy. If you are brave and make your stuffing from scratch, please make sure to take that into consideration when editing the .doc version. If you make your gravy from scratch, good for you! I think that’s awesome. If you keep running out of gravy though, since birds really don’t produce much, add a packet gravy to your homemade gravy and it will go very far and still taste amazing. To save space on your stove, after the gravy has been made, put it in a small crock pot to keep warm.
So, without further ado… click below to download either the .pdf or .doc versions of my Turkey Dinner Survival Guide!
Hello everyone! I hope you had a great Christmas Day. We had a wonderful time watching little man open all his presents. We also enjoyed a low fuss Turkey Dinner. Stay tuned for my Turkey Dinner Survival Guide. In the mean time, did you get any great kitchen presents? This year I gave some jars of my Italian Seasoning Mix with printouts of a few recipes it can make. Keep this seasoning in mind for a quick gourmet gift for every foodie all year round! Just make up a batch of the Italian Seasoning Mix and store in a spice jar. Print out the Recipe cards and cut them to 3×5 size (one would be folded in half). Wrap up with a pretty bow or in a nice bag and you have a wonderful gift!
4 Chicken Breasts
1 Tbs Grated Ginger
3 Green Onions, sliced
14 oz. Can Coconut Milk
1/2 tsp Tumeric
1/4 tsp Red Pepper Flakes
8 oz. Pineapple Chunks, drained
2 Tbs Cornstarch
2 Tbs Water
Rice, cooked (to serve with)
Chopped Peanuts (to top the dish)
Cut each breast in half. Place chicken in the bottom of a crock pot. Add ginger, green onion, coconut milk, turmeric, and pepper flakes. Cook on LOW for 4-5 hours. Turn the crock pot to HIGH. In a small bowl, mix cornstarch and water. Add pineapple and cornstarch mix to the crock pot and stir. Cook on High for 15 minutes. Serve over cooked rice and topped with peanuts.
3 lb. Berries
2/3 c Sugar
1 Orange (both zest and juice)
2 Tbs Cornstarch
3 c Flour
1 tsp Salt
1 Tbs Sugar
1 Tbs Baking Powder
1/2 c Cold Butter, sliced
1 1/2 c Buttermilk
Preheat oven to 350°. Take a 9×13 pan and butter it. Then sprinkle flour all over it to avoid sticking. While the oven is heating up, slowly bring berries, 2/3 c sugar, orange zest & juice to a boil in a large saucepan. Stir occasionally. Carefully sprinkle the cornstarch in and stir to avoid lumps. Let it simmer for about 10 minutes or until it starts to thicken. While the berries are cooking, take a large bowl and combine the flour, salt, sugar, and baking powder. Add the butter and cut it in until it is combined and crumbly. Then add the buttermilk and mix until it’s very sticky. Take this and cover the bottom of the 9×13 baking pan. Pour the berries over the “crust” and bake for 40 minutes. When the berry mixture is thick and the crust starts to peek through to the top, it’s done! Let it sit at least 15 minutes before you dig in. I like to serve this with Vanilla Bean ice cream.