Tag Archives: Honey

Gingered Rhubarb and Honey Jam

Gingered Rhubarb and Honey Jam

Gingered Rhubarb and Honey Jam

For my birthday this past year my mother-in-law gave me The Complete Book of Small Batch Preserving to further encourage my canning aspirations.  Marc and I have been making jam and applesauce for years, dabbling in the occasional fruit butter.  However, I was looking to move beyond the traditional strawberry, blueberry, and peach jam and into the world of unusual jams, marmalades, conserves, and pickles.  Unfortunately, my birthday is in January so I have been staring longingly at the book and waiting for the day when I could pick it up and start using it.

The key players

The key players

Finally, those days are here.  In anticipation of the start of u-pick fruit season and our veggie CSA I sat down with the book a few weeks ago and found myself tagging lots and lots (and lots) of recipes that I want to make.  The first one I picked was for a strawberry lemon jam made without added pectin and cooked in the microwave.  I made two pints of that yummy, deep red jam and I was hooked.

Lots of honey

Lots of honey

Next up, this rhubarb and honey jam.  I was fortunate to be able to take an armload of fresh rhubarb stalks from the many plants at my in-law’s house and immediately set about prepping and chopping.  Overall, this recipe is pretty easy to make.  The prep time is relatively low as all you have to do is clean and chop two cups of rhubarb and one tart apple (I used a Granny Smith) and zest and juice a lemon.  The fruit cooks with a little water until is is bubbling and starting to break down.  Then you add sugar, a lot of honey, lemon juice and some candied ginger.  You cook the whole thing until it forms a gel, ladle into prepared canning jars, and process for 10 minutes.  Because it is a small batch (makes 3 cups plus a little more) it cooks relatively quickly.  In fact, it only took about 6 minutes of strong boiling for my gel to form.  The finished jam is balance of tart and honey-sweet with the occasional bite of ginger.  It is a nice option for those who like their jams a little less sweet than typical commercial products.

A couple of things to consider:

  1. Make sure to follow the most recent guidelines for safe boiling water canning.  Properly preserved, this jam will last for a year in a cool, dark place.
  2. Take a few minutes to read about how to test to see if your jam is set.
Gel is almost set

Gel is almost set

Gingered Rhubarb and Honey Jam
Ingredients:
2 cups finely chopped rhubarb (fresh or frozen)
1 large tart apple, peeled, cored, and finely chopped
1 lemon zested and juiced (reserve 1 tbls lemon juice)
1 1/2 cups sugar
1 cup honey
1 1/2 tbls diced candied ginger
To Make:
Prepare your jars, rings, lids, and canning vessel.  I used a small stockpot with 5 jar rings tied together to serve as a rack.  A nice thing about small batch canning is that I don’t have to bust out my large speckled canner which uses an enormous amount of water.
Combine the rhubarb, apple, and lemon zest in a stockpot or large saucepan with 1/2 cup of water.  Bring to a boil over high heat.  Lower heat, cover, and simmer until fruit is tender and starting to break down, about 15 minutes.  Add the sugar, honey, lemon juice, and ginger to the pot.  Stir until the sugar is dissolved.  Turn the heat back up and bring the contents to a rapid boil that can’t be stirred down with the spoon.  Boil, uncovered, stirring frequently until the jam starts to set, anywhere from 6-12 minutes. I recommend using the freezer test (link above) to test if your jam is gelled.  If you watch it closely, you will see when the mixture starts to thicken and change into its gelled form.
Once the jam is set, ladle into your hot jars leaving 1/4 inch of headspace.  Get rid of any bubbles, wipe the rims, top the jars with the lids, put the rings on, and tighten until they are finger tight (don’t crank them on).  Place the jars in the canning vessel, cover, and bring the water to a rapid boil.  Once the water is boiling set your timer and process for 10 minutes.  Once the 10 minutes is over, remove the canner from the heat, take the lid off, and let the jars sit for 5 more minutes.
After 5 minutes, carefully and gently remove the jars to a towel or rack set in a draft free area.  Then walk away.  Leave them alone and don’t touch them until they are sealed and cool (can take 12-24 hours).  If you are lucky, you will hear the tell-tale “pop” of the jars sealing.  If you have a jar that doesn’t seal you can either reprocess with a new lid or simply put it in the fridge and eat it first.  Once the jars are sealed and cooled, remove the rings, wipe off any wayward stickiness, and store.
Apple and lemon juice both add nice amounts of pectin so you should be able to achieve a good gel.  However, pectin levels vary by individual fruit so if you can’t get a good gel, process it anyway and use it as a delicious ice cream topping.
To Serve:
I probably don’t need to tell you how to serve jam.  This jam is delicious on toast or biscuits but would also work well in more savory applications such as on top of a piece of roasted chicken or pork chops.  Makes 3 1/2 cups.

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Filed under Add-ons, Breakfast, Gluten-Free, Recipes

Sesame Honey Lace Cookies

Sesame Honey Lace Cookies

Sesame Honey Lace Cookies

Tomorrow is Mother’s Day and despite being a mother for 4.5 years now, I still always pause for a moment when Marc asks me what I would like to do for the day.  You see, I still think of my mother and my mother-in-law when Mother’s Day rolls around.  I forget that I am part of the celebration now too.

Sesame Honey cookie ingredients

The short list of ingredients

So to celebrate moms everywhere, here is a recipe for a light, deliciously sweet cookie that is a perfect pairing for afternoon tea.  These cookies are thin, crisp, and have a delicate, lacy structure.  They are a pretty golden color and taste of honey.

Lots and lots of sesame seeds

Lots and lots of sesame seeds

Make sure to use an excellent quality honey as it is the predominant flavor in these cookies.  When you place them on the cookie sheets, make sure to space them wider than you think you need to.  They spread a lot.

Cookies ready for the oven

Cookies ready for the oven

Happy Mother’s Day!

Sesame Honey Lace Cookies

From The Gourmet Cookbook

Ingredients:

1 cup confectioners sugar

3 tbls unsalted butter

3 tbls honey

2 tbls water

1 cup sesame seeds

1/4 cup flour

Pinch of salt

To Make:

In a 1 1/2 quart heavy sauce pan over moderately high heat, combine the confectioners sugar, butter, honey, and water and bring to a boil.  Stir and boil for one minute.  Remove from heat and stir in the sesame seeds, flour, and salt.  Let cool to room temperature.

Position oven racks in the upper and lower third of the oven.  Set the oven to 350F and allow to preheat.  Have ready two large baking sheets, lined with parchment paper.

Scope out level 1/2 teaspoons of dough, roll each scoop into a ball.  Place each ball about 1 1/2 inches apart on the baking sheets.  The cookies will spread a lot so better to space them further apart. Bake until the cookies are flat and golden, rotating the baking sheets half way through, about 10 minutes.

Remove from the cookie sheet and let cool.  The cookies will crisp as they cool.

To Serve:

Serve at room temperature, as a complement to afternoon tea.

Serve room temperature.  Cookies will keep, kept in an air tight container, for 3-5 days.

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Filed under Cookies, Dessert, Recipes

Honey-Glazed Beans

Honey-Glazed Beans

Honey-Glazed Beans

T-minus 12 days and counting until Thanksgiving.  We are hosting this year for the first time ever.  It is exciting but also a little nerve wracking.  Even with all the cooking we do, the idea of putting a big spread together and serving everything perfectly cooked and timed is somewhat overwhelming.  To help ease the stress, we try to plan a meal that has lots forgiving dishes.  Those that take very little minding while they are cooking and that provide a lot of flexibility for serving.

Dried Pinot Beans

Dried Pinot Beans

These beans meet both of those criteria, with the additional benefit of offering a unique twist on classic baked beans.  The honey flavor comes through loud and clear in this dish, making it immediately obvious that you are dealing with something just a little bit different.  Like all good bean dishes, these cook long and slow and need very little help from the chef.

Honey and Maple Syrup

Honey and Maple Syrup

The beans cook in a honey-flavored broth with onion and a smoked ham hock (or bacon) until they are tender.  Then the beans are removed, the ham hock is chopped, and the broth is reduced until it is thick and syrupy.  Everything is tossed together and can sit, gently warming, on the stove until the rest of dinner is ready.  It’s the perfect recipe for a busy Thanksgiving meal.

Chopped Smoked Ham Hock

Chopped Smoked Ham Hock

Honey-Glazed Beans

Adapted from The Joy of Cooking

Ingredients:

1 pound dried pinto beans

2 medium onions, diced

1 smoked ham hock (or 8 ounces bacon, diced)

2 cloves of garlic, minced

1/2 cup honey

1/2 cup pure maple syrup

2 tbls ground ginger

1 tsp dry mustard

1 tsp salt

1/2 tsp ground black pepper

To Make:

Rinse the beans.  Combine them with 10 cups of water in a large, oven-proof pot.  Bring to a boil.  Reduce heat to a simmer, cover, and cook until beans are almost tender, about 45 minutes.

Drain the beans and reserve the cooking liquid.  Place the bean along with the onion, garlic, and ham hock (or bacon) back in the pot.  Stir the honey, syrup, ginger, mustard, salt, and pepper into the cooking liquid.  Pour the liquid over the beans, cover, and place in a 300 degree F oven.  Cook until the beans are fully tender, about 2.5 hours.  If cooking with a ham hock, remove the skin and bone and chop the meat.

At this point, you could separate the liquid from the solids refrigerate them both overnight.  About 30 minutes before you are ready to serve, boil the liquid over medium-high heat until it is reduced by about 2/3.  Once the broth is thickened, fold the beans, onion, and ham hock (or bacon) into the liquid.  Keep warm on the stove top until ready to serve.

To Serve:

Serve warm.  Makes 8 servings.

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Filed under Beans, Dairy-free, Dinner, Gluten-Free, Recipes, Side Dish