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A Life in Food by real-life Chef Cheryl Bennett

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jam

Easy Fig Jam with Vanilla Bean – no pectin

August 24, 2020

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.

fig jam in glass jar with fresh figs in background

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.

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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Filed Under: Canning, Jam Tagged With: canning, fig jam, fig jam recipe, figs, fruit, homemade jam, jam

Peach Pepper Jam with Hatch Chilies

June 29, 2020

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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Filed Under: Canning, Jam Tagged With: appetizer, canning, fruit, hot pepper jam, how to make jam, jam, peach, peach jalapeno jam, peach jam, peach pepper jam, peach pepper jelly, pepper jam

Blueberry bourbon jam recipe

May 30, 2020

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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Filed Under: Jam Tagged With: blueberry bourbon, blueberry bourbon jam recipe, blueberry jam, blueberry jam with vanilla, homemade jam, how to make jam, jam

Black and Blueberry Freezer Jam Recipe

May 9, 2020

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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Filed Under: Canning, Jam Tagged With: berries, black and blueberry freezer jam, blackberry, blueberry, blueberry freezer jam, blueberry jam, cooking, easy recipe, freezer jam, fruit, how to, jam, recipes

How to make loquat jam with vanilla

April 16, 2020

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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Filed Under: Canning, Jam Tagged With: homemade jam, jam, jam making, jam recipe, loquat, loquat jam, loquat jam recipe, loquat jam with vanilla, loquat jam with vanilla and bourbon, vanilla loquat jam

Easy loquat jam recipe

March 31, 2020

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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Filed Under: Jam Tagged With: canning, homemade jam, how to make loquat jam, jam, jam making, jam recipe, loquat jam, loquat jam recipe, simple loquat jam

Loquat Jam with Cardamom

April 16, 2019

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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Filed Under: Canning, Fruit Tagged With: canning, cardamom, cooking, easy recipe, Food, fruit, gluten free, healthy, homemade, homemade jam, how to, jam, jam making, loquat, recipes, spices

11 of My Very Best Fall Recipes

October 7, 2016

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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Filed Under: Dinner, Fall, Side Dish Tagged With: acorn, arugula, baking, beans, bourbon, bread, butternut, cake, chili, cooking, cranberry, Dessert, drinks, fall, Food, herbs, jam, kale, orange, rice, rolls, salad, sausage, sides, soup, squash, turkey

Food Friends

September 20, 2016

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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Filed Under: Fall, Spring, Summer, Winter Tagged With: bars, cake, Chocolate, coffee, corn, cream, custard, Dessert, Food, friends, jam, macadamia, mocha, noodles, nuts, oats, panna cotta, pork, rice, risotto, salad, sauce, soup, tart

Can All The Things!

August 9, 2016

IMG_1098

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!

Filed Under: Canning Tagged With: canning, fruit, jam, sauce, syrup, vegetables

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Hi there and thanks for stopping by!  I'm Cheryl, Chef by day and Blogger by night!

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