A Life in Food by real-life Chef Cheryl Bennett
Strawberry key lime jam is a citrusy twist on the classic. Key limes add a bit more floral flavor and are slightly less acidic than regular grocery store limes. For another unique and delicious jam recipe, try this easy loquat jam.
Strawberries and limes are good together, just try this strawberry limeade for a refreshing summer sip.
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…Figs are in season from late summer through early fall, so if you happen upon them at the farmer’s market or the grocery store, get them while you can. This fig jam with vanilla is a delicious way to preserve fresh figs before they disappear. For another easy fig recipe, check out my puff pastry fig tarts.
This jam can also be used as a base for other add-ins – caramelized red onions or bacon for example to make it savory as well.
Fig jam makes a terrific topping for crostini with a little fresh goat cheese or blue cheese crumbled on top for a quick appetizer or afternoon snack.
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…Peach pepper jam combines the sweetness of summer peaches with a bit of spiciness from hot peppers.
There are so many uses for this delicious peach pepper jam, including a Bacon Goat Cheese Burger.
This jam is super versatile. Slather it on chicken for a sweet & spicy dinner, top a block of cream cheese for a fast appetizer or snack, use it as a spread to give your sandwich a little kick.
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…Black and Blueberry Freezer Jam is quick, easy and delicious. It is a great recipe for those new to canning, as it doesn’t require much fussing about. For a quick tutorial on traditional jam, check out my strawberry key lime jam recipe.
I like the simplicity of freezer jam because you still get all the flavor of summer fruit, but it is quicker and easier than sealing everything in a water bath.
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…Learn how to make loquat jam with this simple and delicious recipe. Whether you are an experienced jam maker, or just learning to make jam, this recipe will be one you come back to again and again. Flavored with vanilla and bourbon, this jam is out of this world amazing. For basic loquat jam, check out my easy loquat jam recipe.
Perfect on anything from toast or biscuits to glazing a piece of chicken, this small batch loquat jam also makes a phenomenal pb & j.
…Cherry Chutney is a fantastic summer condiment to make with fresh, sweet cherries. If you are unfamiliar with chutney, let me give you a quick description. It’s like a relish, it has sweet and sour ingredients, usually coming from sugar or fruits and vinegar. It is a blend of sweet and savory. Chutney is a great condiment to use with grilled meats or vegetables and this cherry chutney went splendidly with a grilled flank steak.
During warm summer months, when stone fruit is at its peak, I make big batches of this chutney to put up for winter months when I need a bit of summer.
I’m on a serious cherry kick lately. I can’t get enough of them. We have gone through almost 10 pounds in the last month because they always seem to find their way into my cart. You know, just in case I need more. I’ve been putting them in everything from cakes to oatmeal and this week, I decided to go a savory route.
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Loquat jam is sweet and tart, slightly floral and absolutely delicious. Loquats are more commonly referred to as “Japanese plum” and they are high in pectin, which makes them ideal for jams. The flavor of a loquat is a combination of peach, citrus and a little mango, the texture is similar to a pear. If you are looking for loquat recipes and how to use up your fruit, this jam is a great place to start. This easy loquat jam recipe is another simple jam recipe that is great for beginners.
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I met Rebecca Lindamood a few years ago at a food blog conference in Orlando. One day, we were talking about trading goods with each other (local food for local food). A few weeks later, much to my delight, a quart of Grape Pie Filling (p.31) shows up on my doorstep. I had never tasted grape pie filling before, so I wasn’t entirely sure what to expect. I was in for gastronomic bliss of epic proportions. If you pay attention to things I swoon about, you know THIS is at the top of my list. Think of the juiciest, “grapiest”, most luscious grape you’ve ever had. Now multiply that by 10. That’s Rebecca’s grape pie filling.
When there was talk of this book happening, I was beyond thrilled for my friend. Her food is amazing and creative. It is beautiful and yet, practical. As a former cook and Mom of 5 boys, she knows a thing or two about feeding people. I couldn’t wait to get this book and review it because I knew it was going to be one of my “go-to” guides for canning. I’ve made chutneys and jams, pie fillings and pickles, chow chow and pickled beans… and then they sit there. Sometimes I get around to actually using them and sometimes, I give it all away because I can only eat so much of it. Here’s where Rebecca saves the day: there is a corresponding recipe for all of the things you’ve just canned!!! I can’t even begin to explain my excitement about that!
After all, a beautiful jar of something sitting on the shelf doesn’t do anyone any good unless you know how to use it! -Rebecca Lindamood
If you or someone you know enjoys canning, get this book! There is something for everyone. It would make a great present for any occasion. Or just because it’s Tuesday. I can’t recommend it enough. It’s written in a way that makes it accessible for beginners and at the same time, appeals to experienced canners as well. The recipes are unique and so varied! Everything from the aforementioned grape pie filling to cardamom extract. Make the cherries in red wine syrup this weekend (while you can still get this little ruby fruit) and enjoy the fruits (see what I did there ;)) of your labor in the fall or winter when you use those cherries to make Filet Mignon with Red Cherry Wine Sauce! Make a batch of Ginger Peach Butter now, enjoy Peaches and Cream Baked Oatmeal later! The entire book is like this!!! Can you tell how much I love that? It’s brilliant!
My dream pantry is lined top to bottom with beautiful jars containing their jewel colored treasures. This book has me on my way to achieving that dream. Thank you Rebecca, for reintroducing me to my love of canning.
Here is an affiliate link to Amazon to make getting your book even easier!
Happy Canning!
Pickled banana peppers are quick and easy, plus they are a tasty addition to sandwiches, pizza or just as a snack.
My banana pepper plants have been rather prolific and for this I am grateful. As most of you who are regular visitors to this little space already know, I went a little overboard in planting. I have a tendency to overdo things and this was no exception.
Spending so many years living in an apartment with zero outdoor space, I may have gone a little crazy when I realized that I could grow some of my own food. This had been a goal of mine for a very long time (growing food, not going crazy… that ship has sailed).
I am fascinated by the entire process of planting a seed, taking care of it and watching it grow into something that will actually feed you.
The very first time I had a banana pepper was on a pizza, my Freshman year in college. A small group of us had descended on the pizza place next to campus. We were there under the pretense of “studying” I’m sure.
There were pool tables, dart boards (which I became quite skillful at playing), air hockey tables; all the things one thinks of when looking for an appropriate place to “study”.
Anyhow, there we were and one of the guys went to order our pizza and when the waitress came to the table and set it down in front of us, I noticed that it had peppers on it. Not wanting to draw any attention to myself, I dug right in but in my head was this little voice shouting “are you nuts?!”.
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