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Category Archives: Apricot

Should You Take a Summer Vacation or Make Apricot Jam?

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July is almost here, which means most people are trying to get out of town for their annual summer vacation. Me? Well, besides starting a new job, I have plenty to keep me busy in the kitchen. Last week I decided it was time to get my apricot jam on. I mean, get going on the dozens of jars of preserves that I make every year. Apricots are my mom’s favorite fruit. It might me mine too, but I’ve got a thing for cherries too. Vacation is definitely NOT in the plans quite yet. Staycation is where it’s at.

Every year in mid June I drive to Brentwood and purchase 3 cases of Blenheim apricots. (I planted my own Blenheim tree a few years ago, but the critters always get to them before I do!) I love to give the jars to friends and relatives as a hostess gift all year long. My sister in law Nancy thinks I should sell my jam, but I’d rather treat those I love to this special treat. It is great on toast with a little butter or my husband’s fav is to smear it on his toast that has peanut butter on it. I like to use it in my home made salad dressings.

It starts with a call to Wolfe Ranch in the beginning of June. I make an appointment to come by and get the apricots when they are first picked. They have my cases ready when I get there.

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When I get home, I separate the apricots on sheet pans lined with paper towels and wait until they are good and ripe before starting my preserves.

I always use the less sugar Sure Jell fruit pectin (pink package) because it is not as sweet and somewhat healthier. I set out all the ingredients, have the jam jars and lids cleaned and sitting in a hot water bath, have the wax melted in a sauce pan on the stove, have the food processor on the counter next to my measuring cups, lemon juice freshly squeezed, and butter and sugar out ready to go.

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Next, I wash the apricots and cut them in half. I pulse them in the food processor and also cut some of them up with a small knife. DO NOT puree. Then I follow the cooked jam recipe exactly from the Sure Jell package.

  •  I measure exactly 6 cups of apricots into an 8 quart deep sauce pan and stir in 2 Tbsp lemon juice and 1 tsp unsalted butter.
  •  Measure 4½ C sugar into a separate bowl.
  • Mix ¼ C of sugar from measured amount into a small bowl with 1 box of Sure Jell.
  •  Stir pectin-sugar mixture into fruit
  •   Bring mixture to a full rolling boil on high heat stirring constantly.
  •  Stir in remaining sugar quickly and return to a full rolling boil for exactly 1 1/2 minutes.
  •  Remove from heat and ladle into prepared jars. Fill to within 1/8 inch of the top of the jar. Ladle in paraffin wax.
  • Cover with lids and screw bands on tightly. When cool, wipe off any excess jam on the outside with a warm wash cloth. Enjoy!

Have you ever made jam? Leave a comment for me below and tell me about your tradition. Maybe you like to make pickles or can vegetables. I’d love to try pickling. What are you curious to make? I’m always inspired by the people who live in the middle of nowhere and have to use these methods to keep their food preserved.

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Are you getting away this summer or will you be hanging out at home like me? Either way, keep enjoying what you do. Try to give back when you can. And love the ones you’re with. We need more peace and love in the world. Listen to The Beatles “Let It Be.” https://www.youtube.com/watch?v=ih-8K1a_SsA  The Beatles “Let it Be”My all time favorite song because my mom played the clarinet to this song at a Catholic Marriage Retreat when I was a little girl.

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Feel free to check out a previous blog here: https://letsmakemudpies.wordpress.com/2017/05/19/a-foodies-dream-edible-flowers-and-delicious-cocktails/

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How and Why You need Blackberry Pie

How and Why You need Blackberry Pie

  Let’s Make Mud Pies

Berries. Wonderful Berries.

Why should you make a blackberry pie? That’s a no brainer. Blackberry pie is one of my all time favorite things to make and eat. You can’t have a bad day after treating yourself to a piece of pie. Especially a homemade one. Served warm with a scoop of vanilla ice cream it’s the perfect treat. And in just three months the apricots will be back in season and we can bake apricot pies too.

The crust is crispy, crunchy and fall apart melt in your mouth delicious. Blackberries aren’t really in season anymore, but Costco seems to have palates of them. You could  substitute blueberries if you prefer.

This recipe is fairly easy to make and worthwhile for sure. I hope you will try it too!

You can make the berry mixture ahead of time and keep refrigerated and do the same with the dough as well. Here’s how…

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Ingredients:

1 bag of frozen blackberries

2 containers of fresh blackberries

3/4 C. granulated sugar (more or less depending on the sweetness of the berry)

1 T dried tapioca pearls

1 T of cornstarch

2 T water

2 T lemon juice

zest of 1 lemon

1/4 teas grated nutmeg

1/2 teas kosher salt

2 T unsalted butter

Instructions:

Dump frozen blackberries into medium sized saucepan with sugar, tapioca, salt, nutmeg, lemon zest and lemon juice. Cook over med high heat until sauce is boiling. Mix water and cornstarch and pour into boiling berry mixture and cook until thickened. Cool. Fold fresh blackberries into cooled mixture.

I  find that by using a mixture of frozen berries and fresh berries, it brings out the best flavor and texture to your pie.

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Pie Crust

Ingredients:

3 C. Flour

2 T Sugar

1 tsp kosher salt

8 Tbsp cold unsalted butter (1 stick)

¼ C. Shortening

3 Tbsp  H2O

1 egg, lightly beaten

2 tsp white distilled vinegar

Instructions:

  1.    In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined)
  2.    In a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)
  3. Wrap and place in fridge for 30 minutes to rest.
  4.    Turn out dough onto a lightly floured surface and roll with pin to flatten

This makes enough for two single-crust pies.

Once you have your dough rested and your filling cooled you can fill, dot with butter and top your pie.  Use any cookie cutter you have, or go with the traditional lattice topping.

Pastry likes to stay cold before baked. So put the pie in the freezer for an hour or so before baking to get that great pie crust, if you can wait that long…

Brush with a whole beaten egg. Sprinkle with additional sugar and bake on a sheet pan in a preheated 400 degree oven for one hour or until golden and bubbly. Serve with vanilla ice cream.

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Enjoy!

Last Fall, my husband and I visited Boa Vista Farms http://www.boavista.com/ where they sell frozen pre made pies like apple and berry. We had a blast tasting their apple pastries, apple doughnuts, and caramel apples. They have a fun Wine Tasting counter as well. Worth a drive up to the Placerville area for sure.

Please leave a comment below and follow my blog so you will receive the next one in your inbox. I’d love it if you share this recipe on Facebook, Twitter, or Instagram. Happy Baking!

Teri Smyth

 
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Posted by on March 2, 2017 in Apricot, Blackberry, Dessert, Foodie, Pie, Uncategorized

 

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