Archive for the ‘Relishes and Jellies’ Category

Scrumptious Jelly & Jams

Friday, October 28th, 2011

Last week we learned about some delicious new Dip Oils, Drizzles and Salsas that we have to offer. Today, we’re featuring  some more great ideas to use in your kitchen or give as gifts for the upcoming holiday season.

Introducing a scrumptious collection of jams and jellies at Sturbridge Yankee Workshop! Made in New England with the freshest, all natural ingredients. When it comes to a jam or jelly, we know it’s important that your comfortable with what’s in them; no harsh preservatives or unwanted additives here! These gourmet jams and jellies will soon be the star of your breakfast table, but can also be used to dress up desserts. Collect one or all if you like, but don’t miss out on this yummy opportunity. Click on the individual links provided below,  for more information and some delicious recipe ideas!


 

Apple Pie Jelly

Yes, it exists! An entire dessert packed into one great tasting jelly, is our Apple Pie Jelly. Ingredients include: apple juice, cinnamon, lemon juice, all natural pectin, pure cane sugar and water. All our jams and jellies taste great cold or at room temperature, but this Apple Pie Jelly when warmed, is like having a slice of pie, fresh out of the oven. Serve with vanilla ice cream, yumm!

 

 

 


Berry Medley Jam

A true classic medley. Delicious Berry Medley Jam contains New England’s freshest berries; including wild blueberries, raspberries, strawberries and blackberries. Other ingredients contained in the jam are pure cane sugar, lemon juice and all natural pectin. A burst of flavor and great all year long!

You may be wondering what the difference is between a jelly and a jam. Well a jelly, like the one pictured above is made from the fruit’s juices and thus has a smoother, less textured appearance. A jam on the other hand, is formed by using crushed fruit or fruit pulp, creating a less stiff substance but more texture from the fruit pieces. Both are held together with the ingredient pectin, which is a carbohydrate found in the cell walls of fruit; this is what holds the jam or jelly together.

 


 

 

Fig & Pear Jam

Our Fig & Pear Jam is a combination of fresh figs and juicy pears, with a hint of cinnamon, creating a true classic. Ingredients include figs, pears, pure cane sugar, lemon juice, all natural pectin and cinnamon. Perfect flavors for the harvest season, consider dunking fresh scones into this jam for a great party appetizer.

 

 

 

 


Strawberry Rhubarb Jam

Our Strawberry Rhubarb Jam is that taste of summer you’ve been searching for! Ingredients include fresh strawberries, cut rhubarb, pure cane sugar, all natural pectin and lemon juice. Try with a warm biscuit and whip cream at your next family gathering. It doesn’t get much simpler than that!

All of the delicious fruit spreads featured here come in perfect 9 ounce jars.

Old-Fashioned Apple Butter

Tuesday, July 19th, 2011

Caramel Apple BreadNow that the growing season is in full-swing, an over-abundance of fruit can be made into a variety of tasty treats. Try this recipe.

You Will Need:
4 lbs tart apples
2 Cups cider
4-5 C sugar
2 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground allspice

Instructions:
Cut apples into quarters, but do not peel or seed them.
Combine with cider in enamel or stainless-steel pot.
Bring to a boil.
Reduce heat to lowest setting and cover pot.
Simmer, stirring occasionally for 52 minutes or until apple chunks are soft.
Remove from heat and with back of wooden spoon, mash apples through a sieve.
Measure the pulp and transfer it to a 6-8 qt casserole or heavy saucepan.
Add 1/2 Cup of sugar for every Cup or pulp.
Add cinnamon, cloves, and allspice, stirring occasionally.
Cook over medium heat about 4 hours or until a tablespoon of the apple butter will stick to a saucer when the saucer is turned upside-down.
Ladle the apple butter to be stored into sterilized jars. Let it cool to room temperature, then seal.

Try as a spread over our Caramel Apple Bread!

Stainless Steel Kitchen ScaleHaeger Large Rectangular Baker

Homemade Peanut Butter

Tuesday, May 3rd, 2011

Chip n Dip ServerHere’s a fun recipe to try with the kids. Since home made peanut butter doesn’t have preservatives, it doesn’t keep as long. Make in small batches and store in the refrigerator. Turn the jar or stir to re-mix the oil when it separates.

Spanish peanuts naturally have a large quantity of oil so you may be able to reduce the amount of additional oil added. They also make a creamy peanut butter. Virginia peanuts provide full flavor and texture.

Experiment with other nuts or nut blends!

You Will Need:
1 lb raw, in-shell peanuts
Peanut oil (2 Tbsp oil to 1 C of roasted peanuts)
½ tsp salt, if desired
1 Tbsp honey or molasses if desired

Instructions:
Preheat oven to 350°F
Spread raw in-shell peanuts evenly on a cookie sheet and bake for 15-20 minutes, stirring often.
Shell peanuts and rub off inner skins with a clean towel.
Blend 1C peanuts.
While running, drizzle 2 tablespoons of peanut oil in through the small opening in the cover.
Add salt and honey.
Process until smooth.
If crunchy peanut butter is desired, stir in some extra crushed peanuts.
Store in refrigerator.

Queen Lady ApronMeasuring Cups