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Entries tagged with 'jams'

Cardamom-Plum Jam from 'Little Jars, Big Flavors'

Serious Eats Kate Williams Post a comment

In my Berkeley neighborhood this time of year, plums are falling from trees, staining the sidewalks, and making up a huge part of my fruit intake. This massive influx of plums means it is the perfect time to turn the quickly ripening fruit into jam. This cardamom-plum version in Southern Living's Little Jars, Big Flavors is an elegant extension of a basic recipe. More

Preserved Strawberries and Jamón Serrano on Little Toasts from 'Canal House Cooks Every Day'

Serious Eats Kate Williams Post a comment

I have a terrible habit of stockpiling open jars of jams and jellies in the fridge. Inevitably, the second half of the jar will languish in the back of the fridge after I've grown tired of that particular strawberry, peach, or blackberry preserve. So recipes like Melissa Hamilton and Christopher Hirsheimer's little toasts with preserved strawberries and jamón serrano in Canal House Cooks Every Day are a godsend (to me and my sad, half-empty jars). Pairing sweet, tender strawberries with salty, fatty ham is an easy way to battle jam palate fatigue as it turns a breakfast staple into a fast hors d'oeuvre. More

Jalapeño Jam

Serious Eats Joshua Bousel 15 comments

A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam. More

Susan Feniger's Sesame Crusted Banana Fritters with Coconut Kaya Jam

Serious Eats Kate Williams 2 comments

Susan Feniger's Coconut Kaya Jam (a pudding-like mixture of rich coconut milk; grassy, vanilla-like pandan leaves, sugar, and eggs) is familiar to anyone with a Top Chef addiction. Who could forget Gail Simmons' proclamation that she'd "love to be sticking [her] finger in [it] at all ours of the day"? More

Mulberry Jam

Serious Eats Lauren Rothman 3 comments

Mulberries are a smaller, less tart cousin of the blackberry, and can be foraged from mulberry trees which grow in residential area of cities in the northeast. If you have access to these bountiful (and free!) berries, try them in this jam, which brings out their earthy, sweet flavor. More

Blueberry Orange Ginger Jam

Serious Eats Lucy Baker 2 comments

This jam pairs peak-of-the-season blueberries with fresh orange juice and a double dose of ginger (fresh and ground). Because it's less sugary, it's great for pairing with sweeter breakfast treats like fruity muffins, banana bread, and zucchini bread. Save a jar for the dead of winter, when you need a reminder of the warm months ahead. More

Peach-Mango-Ginger Freezer Jam

Serious Eats Kumiko Mitarai Post a comment

Strawberry Mint Freezer Jam

Serious Eats Kumiko Mitarai 1 comment

Raspberry Freezer Jam

Serious Eats Kumiko Mitarai Post a comment

Raspberry Rhubarb Jell-O Jam

Serious Eats Lucy Baker 3 comments

This simple jam bursts with the flavors of tart rhubarb and sweet, sun-ripened raspberries. You might think Jell-O is an odd ingredient, but it helps to softly set the jam so that it's thick and spreadable without being runny or... More

Carrot Cake Jam

Serious Eats Lucy Baker 6 comments

This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy... More

Eat For Eight Bucks: Smoked Mozzarella Pizza with Radicchio and Onion Jam

Serious Eats Phoebe Lapine and Cara Eisenpress 1 comment

Making pizza at home becomes a great vehicle for leftovers. I've found some of my most creative and interesting topping combinations by simply dumping a few Tupperware containers on top, adding a lot of cheese, and hoping for the best. More

Bacon-Bourbon Jam

Serious Eats Lucy Baker 17 comments

Adapted from Everyday Food. The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try... More

Vanilla-Orange Marmalade

Serious Eats Lucy Baker 6 comments

This marmalade is bright, sweet, and bursting with citrus flavor. It tastes like the juiciest orange you ever ate, only slathered over buttered bread. Yum. While it may seem a bit fussy to use two different kinds of oranges, it... More

Rum Raisin Apple Pie Jam

Serious Eats Lucy Baker 4 comments

Filled with tart Granny Smith apples, juicy raisins, cinnamon, nutmeg, ginger, and a healthy shot of dark rum, this jam tastes exactly like my favorite holiday apple pie. It's insanely good on cornbread and pretty darn delicious on plain old... More

Sunday Brunch: Tomato-Basil Marmalade

Serious Eats Robin Bellinger 6 comments

I made this tomato-basil marmalade from Ad Hoc at Home to serve alongside a roast for a special dinner, but once it was in my refrigerator it kept finding its way into other meals. It is especially delicious with a soft, not-too-crumbly goat cheese, either on a piece of bread or atop a salad. Here it is pictured alongside French toast. More

Cook the Book: Spicy Tomato Jam

Serious Eats Caroline Russock 3 comments

I recently encountered the kind of dilemma that only occurs in mid-summer. I was packing to go away for the weekend when I noticed the bowl of beautiful, perfectly ripe tomatoes sitting on the counter. The problem? The tomatoes would be way past their prime by the time I returned Sunday night. As I sat pondering their fate, I flipped through the pages of Farm to Fork by Emeril Lagasse and came up with an ideal solution: this quick Spicy Tomato Jam. More

Peach Chipotle Jam

Serious Eats therealchiffonade 6 comments
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