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Feb 23, 2018
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Posts Tagged ‘jam’

Recipe: Pear and Currant Compote

Wednesday, December 6th, 2017



One of my favorite items to take to holiday gatherings is an interesting jam or compote to accompany a cheese board. Consider recipes of years past: spiced carrot jam, onion jam and, if you want to go way back with me, bacon jam. I love bringing the host something delicious in a pretty glass jar, something they can put out immediately on a cheese tray or add to their holiday meal later.

This combination of pears, ginger and currants is perfect when paired with goat cheese, mascarpone or sharp cheddar. It is equally delicious on pork tenderloin sandwiches or with smoked or roasted turkey. The black pepper enhances the pungent crystallized ginger, and the texture is lovely with bits of chewy currant and ginger in each bite.

This recipe is pretty forgiving. You can use a mix of ripe and underripe pears, though you may have to add water or more orange juice to reach your desired consistency. This is closer to a compote than a jam, but you can use an immersion blender or food processor for a smoother texture.


Pear and Currant Compote
2 cups

3 cups diced ripe pear, peeled and cored
¾ cup sugar
½ cup currants
¼ cup minced crystallized ginger
Zest and juice of 1 medium orange
½ cup water, as needed
½ tsp. freshly ground black pepper

• In a medium saucepan over medium-low heat, simmer the pears, currants, sugar, ginger, orange juice and zest 45 to 60 minutes, stirring occasionally. Add the water as needed, until the pears are softened.
• Mash the pears with a potato masher to reach the desired consistency, and stir in the black pepper. Let cool, then store in a sealed jar up to 2 weeks.

Photo by Michelle Volansky

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

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Recipe: Spiced Carrot Jam

Just Five: Spiced Carrot Jam

Thursday, December 12th, 2013



With apologies to Flo Rida and Will.i.am: Oh hot damn, this is my jam! To give credit where it’s due, I got the idea from my friend Carrie, who found it in Food & Wine magazine. I love when I stumble upon recipes by spying on people’s grocery carts. Carrie shared the recipe with me, and I knew immediately how I wanted to alter it. I added harissa since carrots, lemon and harissa work brilliantly together. The original recipe calls for cinnamon, cloves and nutmeg, so pumpkin pie spice was the obvious substitute.

This recipe is so easy to make, though please do not cheat and buy pre-grated carrots. They are far too dry and will not macerate well. You have to grate by hand for this jam. It’s a wonderfully versatile condiment; serve it to guests with crackers and goat cheese or use it as a base for a terrific dressing for a spinach salad (mix 1 tablespoon jam with 1 teaspoon Dijon mustard, 2 tablespoons white wine or cider vinegar and ¼ cup olive oil). It is equally delicious on a bagel with cream cheese. Or serve it with pork tenderloin. Or just grab a spoon and dig in (I admit to nothing!).

Spiced Carrot Jam
Adapted from a recipe from Food & Wine magazine
Makes 2 pints

6 cups freshly grated carrots (about 1 lb. medium carrots)
1¼ cups white sugar
¼ cup lemon juice
1 Tbsp. lemon zest
½ tsp. Kosher salt
1 tsp. pumpkin pie spice
1 Tbsp. harissa (or to taste)

• Mix the carrots, sugar, lemon juice, lemon zest and salt in a nonreactive bowl, cover and refrigerate 6 to 8 hours or overnight.
• Pour mixture and all the juice into a medium pot. Stir in ½ cup water, harissa and pumpkin pie spice and bring to a boil over medium-high heat. Lower heat to medium and cook 40 minutes, stirring occasionally, until the liquid reduces and reaches a syrupy consistency (Add more water if needed.).
• Remove from heat and let cool to room temperature. Place the jam in sterile mason jars and refrigerate. Jam will keep refrigerated up to 3 weeks.





Baked: Nutty Bars

Wednesday, July 31st, 2013



This is probably one of the healthiest recipes you’ll ever see me write. I’m not a fan of granola, but I suppose this comes quite close to it! Whisk Bakeshop serves a popular gluten-free thumbprint cookie similar to this recipe. The cookie seemed so similar to granola that I never bothered to taste it, owner Kaylen Wissinger offered me a bite.

I was hooked. It was nutty around the edges, and the center held the best-tasting raspberry jam that nicely complemented the rest of the cookie. Even more impressive, it was only sweetened with maple syrup and was both vegan and gluten-free.

I decided to make my own adaptation in bar form – mostly out of laziness and convenience. I added pecan flour to vary the nut flavors a bit, but I didn’t bother making it gluten-free. Instead, I used white, whole-wheat flour and included oats. I chose raspberry, but you can make this with any jam you’d like.

I’ve made these twice in the last month, and they’re delicious. I store them in my cookie jar and snack on them almost daily. They’re a great alternative to feed a sweet, sugar craving if you need a break from that sort of thing. Not that you would.

Enjoy and happy baking!

Nutty Bars
Adapted from a Whole Foods recipe

1/3 cup almond flour
1/3 cup pecan flour (Replace with almond flour or another finely ground nut, if desired.)
1/3 cup walnuts, finely chopped
1 cup white or whole-wheat flour
1 cup oats
½ cup coconut oil (Canola or grapeseed oil also can be used.)
½ cup maple syrup
¼ tsp. salt
5 Tbsp. raspberry jam

• Preheat oven to 350 degrees. Grease an 8-by-8-inch pan well.
• In a large bowl, stir together all the ingredients except the jam until well combined. Reserve 1/3 cup of batter.
• Pour the remaining batter into the pan, spreading to the edges. Spoon the jam over the top of the batter, evenly covering it. Top with the remaining batter, smoothing it evenly over the jam.
• Bake for 30 to 35 minutes until firm around the edges and golden brown (The top should be dry to the touch.).
• Let cool completely, and then cut into squares. Store between layers of waxed paper up to two weeks.

Note: Pecan flour can be purchased at nuts.com 


By the Book: The Art of Preserving’s Blueberry-Citrus Preserves

Tuesday, October 30th, 2012

I liked how in The Art of Preserving by Rick Field, Lisa Atwood and Rebecca Courchesne, there were the usual suspects of ingredients like strawberries for strawberry jam as well as some unexpected ingredients like kiwi, pomegranates and kumquats. The book offers ways in which to use the preserve: in crepes, as glazes or in baked goods like muffins. And most of the recipes don’t call for a ton of ingredients; they rely on the strength of flavor of seasonal produce, making them easy on the wallet.

In the August Issue of Sauce, we ran a story called Jam Session that was laden with pretty photos of preserves, including blueberry-lavender jam from Harvest chef-owner Nick Miller. It was lovely, almost black-looking with bright magenta hues where it was spread thin. Maybe that’s why I chose to make the blueberry-citrus preserves out of this book – or maybe it was because this recipe was so simple, I just couldn’t pass it up.

Now, I know it’s almost November and all … it’s probably not the best time to make blueberry preserves. However, I can always find those little gems and, with the help of some sugar and a lot of orange and lemon flavor, I thought it would be enough to brighten those berries up and make them shine. And they do. This preserve is sweet and citrusy with deep berry flavor.

Blueberry-Citrus Preserves
Makes 5 half-pint jars

2 oranges
2 cups (1 lb./500 g.) sugar
8 cups (2 lb./1 kg.) blueberries, stems removed
½ cup (4 fl. oz./125 mL) fresh lemon juice

Have ready hot, sterilized jars and their lids.

• Using a vegetable peeler, remove the zest from 1 of the oranges in strips about 1 inch (2.4 centimeters) wide. Remove as much pith as possible from the strips, and then cut them crosswise into thin strips. Cut both oranges in half and squeeze enough juice to measure 1 cup (8 fluid ounces/ 250 mL).
• In a large nonreactive saucepan over medium heat, combine the sugar and orange juice. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the syrup is bubbling.
• Add the blueberries, lemon juice and zest strips. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring occasionally, for 5 to 8 minutes. The mixture should consist of whole berries floating in a dark, thick syrup.
• Using a slotted spoon, divide the hot berries among the jars. Ladle the syrup over the berries, covering them completely and leaving ¼ inch of head space. Remove any air bubbles and adjust the head space, if necessary. Wipe the rims clean and seal tightly with the lids.
• Process the jars for 10 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.

Reprinted with permission from Weldon Owens. 

What’s your favorite memory of making jam? Tell us in the comments section below for a chance to win a copy of The Art of Preserving by Rick Field, Lisa Atwood and Rebecca Courchesne. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Colleen, whose comment on last week’s By the Book column has won him/her a copy of The Country Cook’s Kitchen. Colleen, keep an eye out for an email from the Sauce crew.


No-cook is cool

Friday, July 24th, 2009

Too hot to cook? Mississippi Mud coffee roaster Christopher Ruess gave us this simple recipe for no-cook raspberry jam. Though Ruess doesn’t have plans to switch professions, we think he’d find a place for himself as purveyor of sweet pantry perks easily enough.

Sugared Raspberries
Courtesy of Mississippi Mud’s Christopher Ruess
Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock

Makes 2 cups

2 cups (about 1 pound) fresh, unblemished raspberries
2 cups granulated sugar

• Carefully pick over and clean the berries. Put them in a large bowl and sprinkle with sugar.
• Using forks or a potato masher, mash the berries until they are completely liquefied.
• Transfer the berries to clean jars and refrigerate at least 2 days before using. Sugared raspberries will keep up to 1 year in the refrigerator.

Ligaya Figueras

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