Pook's Pantry Recipe Blog

A Life in Food by real-life Chef Cheryl Bennett

jam

Peach Pepper Jam with Hatch Chilies

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.

peach pepper jam with peach, pepper and lemon in background

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.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Blueberry bourbon jam recipe

Blueberry jam gets boozy with this blueberry bourbon jam recipe. Like my bourbon blueberry BBQ sauce, this combination is absolutely divine.

blueberry jam in canning jar

Capture the flavor of your perfectly ripe, juicy blueberries in a delicious jam that you can enjoy long after the summer season.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Black and Blueberry Freezer Jam Recipe

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.

black and blueberry freezer jam

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. 

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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How to make loquat jam with vanilla

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.

loquat jam with vanilla and bourbon

Perfect on anything from toast or biscuits to glazing a piece of chicken, this small batch loquat jam also makes a phenomenal pb & j.

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Easy loquat jam recipe

This easy loquat jam recipe is a simplified version of my loquat cardamom jam recipe.

loquat jam recipe for water bath canning

Making loquat jam is easy, even for beginner jam makers, because the fruit is naturally high in pectin. The only thing you need are loquats, fresh lemon juice, sugar and time.

Post contains affiliate links. If you make a purchase through the link, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Loquat Jam with Cardamom

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.

loquat jam on biscuit

Loquat Jam

Post contains affiliate links. If you make a purchase through the link, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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11 of My Very Best Fall Recipes

fall-recipe-roundup

Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets.    Autumn is by far my favorite season.  The temperatures begin to cool down at night, calling for an extra blanket or a down comforter.    This is something I miss now that I live south of the Mason Dixon line.  It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.

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Food Friends

Greetings, All!  I am away in Idaho this week with my friends from Idaho Potato!  In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.

I do hope you will check out their recipes, as I happen to think they are pretty great!  Besides being amazing in the kitchen, they are good humans and I am lucky to know them.  I can’t wait to tell you all about Idaho and the fun things happening there right now!  I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page,  Instagram account or Twitter feed for the latest shenanigans.

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Can All The Things!

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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!

Strawberry Key Lime Jam

Strawberry Key Lime Jam

Strawberry Jam

I was spending my birthday weekend in the Clearwater area and it just so happened to coincide with the Strawberry Festival in Plant City. I was ecstatic because I happen to know that A LOT of strawberries come out of that area and are shipped all over the east coast.

When I was still cheffing in NYC, all of the strawberry flats were from Plant City so I knew there were good berries to be had. Slathered in sunscreen for a day of walking around in the blistering sunshine, we got in the car and drove an hour to have our fill of strawberry everything…  or so we thought.

Perhaps it was my own fault, I envisioned strawberry pies, strawberry jams & jellies, strawberry malts, strawberry pastries, strawberries in every way imaginable and I was practically frothing at the mouth in anticipation. I was looking forward to the creativity of locals, presenting strawberries in ways I had never thought of, I was so ready to have my mind and taste buds blown!  One would assume if it’s a “Strawberry Festival”, that’s exactly what you’d find, no? The short answer:  no.  

There were 2 places to get strawberry shortcake, each with a line at least 100 deep and a handful of other booths were strawberry items could be purchased. It was quite a let down, but there is a BIG silver lining!  

Strawberry jam is excellent as is, but living in Florida, we have key limes at the market and also, make a pie made out of key limes, so I wanted to incorporate them in this jam. Strawberry key lime jam is sweet and bright with a bit of citrus.

Strawberry Lime Jam

Local farms were set up in tents, like a farmer’s market, along the streets leading into the festival.  I scored an entire flat (that’s about 12 pounds) of the most gorgeous, bright ruby red strawberries you’ve ever laid your eyes on for…  wait for it….  seven dollars! Seven. Dollars. I was over the moon! I happily lugged that box all the way back to the car. I also had a glazed doughnut roughly the size of a baby’s head fresh from the oil, so it wasn’t a total loss 😉

Would I go to that festival again?  Probably not. Would I drive the hour to buy 12 pounds of perfect strawberries for $7.00? You bet.

Strawberry Key Lime Jam

Strawberry Key Lime Jam

Basic Strawberry Jam recipe, slightly tweaked with a South Florida flair

Ingredients

  • 2 quarts strawberries, washed, hulled and roughly chopped
  • 1 1.75 oz pkg + 2 tbsp. powdered pectin
  • 1/4 cup fresh key lime juice
  • 3 tbsp. key lime zest
  • 7 cups sugar

Instructions

  1. Place 9 half pint (8 oz) mason jars in a very large stock pot/lobster pot/canning pot. Add enough water to cover the jars and bring to simmer. Place the lids into a small saucepan and simmer those in a bit of water as well. No need to warm the rings, just the lids. Make sure you are using new lids every time. It's best not to reuse them.
  2. That being said, I have reused them when in a pinch, but it's not standard practice.
  3. Combine strawberries, pectin, lime juice and zest in a large stock pot. (You'll want plenty of room at the top when the mixture starts boiling)
  4. Bring mixture to a boil, stirring occasionally, then add sugar all at once and stir until completely dissolved. Return to a rolling boil and let it boil HARD for 60 - 90 seconds, stirring constantly.
  5. Remove from heat and skim off as much foam as you can without taking too much of the jam.
  6. Using canning tongs (or regular tongs with a dish towel wrapped around them) remove one of the jars from the water, pour the water out and set a wide mouth funnel inside the jar. Using a measuring cup, scoop jam and pour into warm jar leaving 1/4" of space at the top. Repeat until all the jars are filled, then wipe the rim of the jar with a damp towel, making sure the thread of the jar is clean.
  7. Remove the lids from the simmering water, screw on the rings but do not tighten all the way. Enough to secure the lid, but not completely tightened. Repeat with remaining jars.
  8. Place jars into a canning rack if you have one and lower into water in canning/lobster pot. If not, use tongs and lower the jars one by one (fairly quickly) into the water. Make sure water covers the jars by at least an inch, two if possible. Bring water to a full boil. Boil for 10 - 12 minutes, let jars "rest" in the water for a couple of minutes, then remove from water. I always place my hot jars on top of a dishtowel on the counter so nothing slides around.
  9. Leave jars for 24 hours, you will hopefully hear that beautiful "PING" sound fairly soon after they've come out of the water, but it may take a little while. After 24 hours, tighten the rings all the way and check to make sure they have all sealed. Press on the lid. If it has ANY give whatsoever, that guy gets to live in the fridge. Otherwise, your jam is good to go!

Notes

I don't remember where I learned this trick, but a pat of butter help keep the foam to a minimum. If you are so inclined, drop a pat of butter into your strawberry mixture while it's cooking to keep the foam under control.

Adapted from Ball Blue Book

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