Recipe: Apricot Jam

Apricot Jam

Adapted from Kraft Foods

Yield: 7 cups

Ingredients

3 1/2 c finely chopped apricots* (leave skin on apricots, but discard pit)

1/3 c fresh lemon juice**

5 3/4 c sugar, measured into separate bowl

1/2 t butter

1 pouch CERTO Fruit Pectin

Instructions

Fill canning pot half way with water and bring to a simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water and dry well. Alternatively, you can wash and dry the jars in a dish washer prior to filling.

Place flat  lids in a sauce pan and pour boiling water over them.  Remove from heat and let stand in the hot water until ready to use.

Place apricots in a 6-8 qt sauce pan.  Stir in lemon juice.

Stir sugar into prepared fruit in sauce pot.  Add butter to reduce foaming.  Bring mixture to a full rolling boil (boil that does not stop bubbling when stirred) on high heat, stirring constantly.  

Stir in pectin. Return to full rolling boil and boil exactly one minute. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads with a damp cloth.  Cover with two piece lids.  Screw bands on tightly.

Place jars on elevated rack in canner.  Lower rack into canner.  Water should cover jars by 2 inches.  Add boiling water if necessary.  Cover and bring water to gentle boil.

Process 10 minutes***. Remove jars and place upright on a towel to cool completely.  You will hear a popping sound as the lids seal.  After the jars cool, check seals by pressing lid with your finger. If lid springs back, it is not sealed and should be refrigerated.

This jam sets slowly.  It may take up to 2 weeks.

Notes

*Approximately 2 1/2 lbs of fully ripe fruit

**Approximately 2 lemons

***Adjust processing time based on elevation

Recipe: Classic Sour Cherry Pie

Classic Sour Cherry Pie

Adapted from The City Cook

Yield: 9 inch pie

Ingredients

6-8 c pitted sour cherries

1 c sugar

3 Tbsp tapioca

2 Tbsp unsalted butter, cut into small pieces

prepared pie crust

Instructions

Preheat oven to 375F

Roll out one piece of dough to form the bottom crust.  The disc should be approximately 12 inches in diameter. Transfer to the pie plate, letting the excess crust hang over the side.

In a large bowl, combine the cherries, sugar and tapioca. Let the mixture stand for at least 10 minutes so the sugar dissolves and the fruit releases its' juice. .

Turn the mixture into the prepared pie crust.  Dot the filling with the butter.

Roll out the second piece of pie dough to form the top crust. Place the dough on the top of the filled pie. Trim excess dough, then crimp the edges.

Cut 4 steam slits into the crust.

Place the pie onto a rimmed cooking sheet (to catch any juices that might drip from the pie) and place in middle rack of oven.

Bake for 20 minutes, and then reduce the oven temperature to 350F. Bake an additional 30-40 minutes, until the juices are bubbling and the crust is golden brown.

Remove from oven and let cool before cutting.

Recipe: Paula's Blueberry Crumb Tart

Paula's Blueberry Crumb Tart

Adapted from Paula Croteau's Farmhouse Kitchen Favorites 

Yield: 2 ten inch tarts or 8 six inch tarts

Ingredients

4 cups fresh blueberries*

1/2 cup blueberry jam**

Flaky Pastry Dough, recipe below

Butter crumb topping, recipe below

Preparation 

Preheat oven to 425 degrees.

Roll pastry dough to desired size: 12 inches for a 10 inch tart or 8 inches for a 6 inch tart. Transfer the pastry dough to a parchment lined, unrimmed cookie sheet, and crimp the edges.

Spread jam on crust and top with blueberries

Sprinkle on crumb topping.

Bake for approximately 30 minutes, or until the crust is golden brown.  

Let the tart cool on the cookie sheet for approximately 10 minutes and then slide it onto a wire rack to finish cooling.

*Note: You can substitute other berries (raspberries, blackberries, strawberries) or stone fruit (apricots, peaches, nectarines) for the blueberries. If doing so, use jam made with the corresponding fruit.

** The Swiss company Hero makes an excellent blueberry jam.

**********************************************************************************

Flaky Pie Crust

Yield: 2 ten inch tarts or 8 six inch tarts

Ingredients

4 c unbleached white flour

1 Tbsp sugar

1 t salt

1 3/4 c vegetable shortening

1/2 very cold water

1 Tbsp white vinegar

1 large egg, lightly beaten

Preparation

Combine flour, sugar and salt in a large bowl.  Add shortening. Using a pastry blender, cut the shortening into the flour until mixture resembles course crumbs.

In a separate bowl, mix the water, vinegar and egg together.

Gradually add the liquid to the flour mixture; stir until dough forms a ball.*

Divide the dough in half, wrap with saran wrap and flatten.

Chill dough at least 1 hour, or overnight.  Alternatively place in freeze for approximately 30 minutes.

Let dough warm slightly before rolling out to desired size.

*Note: depending on the humidity, you might need less liquid.

***********************************************************************************

Butter Crumb Topping

Yield: 2 cups

Ingredients

1/2 c unsalted butter, cut into 1/2 inch pieces

1 c unbleached white flour

3/4 c sugar

Preparation

In a bowl, mix together flour and sugar.

Add butter pieces to the flour mixture. Using a pastry blender, cut butter into the flour mixture until course crumbs form. 

Recipe: Berry Cobbler with Thyme

Berry Cobbler with Thyme

Adapted from Vanilla Garlic

Yield: 8 servings

Ingredients

1/2 c butter (1 stick), melted

1 c + 2 Tbsp sugar

1 c all purpose flour

1/4 t salt

1 1/2 t baking powder

1 1/2 t chopped fresh thyme

1 c milk

1 t vanilla extract

1 c blueberries

1 c strawberries, quartered

Instructions

Preheat oven to 350F

Lightly butter a 9x13 baking dish.

Melt the butter and set aside to cool.  In a separate bowl, combine 1 cup sugar with the flour, salt, baking powder and thyme.  Whisk in the milk and vanilla extract, and then the melted butter until well incorporated.

Pour the batter into the baking dish.  Evenly distribute the fruit on top, then sprinkle the additional 2 T sugar on top.

Bake at 350 for approximately one hour. (Test by inserting a tooth pick into the cobbler; it should come out clean.)  The top will be golden brown.

Cool for at least 20 minutes on a wire rack. Serve warm with vanilla ice cream or whipped cream.

Recipe: Blueberry Tart

Blueberry Tart

Yield: serves 6-8

Ingredients

9 inch tart shell, well chilled

For the Filling

1 pint blueberries

1/2 c sugar

2 Tbsp minute tapioca

1 Tbsp lemon juice

For the Crumb Topping

1/2 c (1 stick) cold unsalted butter, cut into small pieces

1/2 c all purpose flour

3/4 c packed light brown sugar

1 cup rolled oats

Preparation 

Preheat oven to 375F

Place the blueberries in a large bowl.  Sprinkle with sugar, tapioca and lemon juice.  Gently stir to combine.  

In a separate bowl, cut the butter into the flour with a pastry cutter (or your fingers). Mix in the brown sugar and the oats.

Pour the blueberries into the prepared tart shell*. Spoon the crumb topping over the fruit filling.

Bake for approximately 45 minutes, or until the blueberry juices have bubbled and thickened.

*It is helpful to place the tart pan onto a cookie sheet before filling and baking.