Recipes for "In a jam" on July 31, 2008

MASHED, MARINATED RASPBERRIES WITH YOGURT MOUSSE

Serves 4.

• 18 oz. raspberries (about 3 pints)

• 1/4 c. powdered sugar

• 3/4 c. heavy cream

• 4 tsp. granulated sugar

• 6 tbsp. whole-milk yogurt

• 1/2 tsp. vanilla extract

Directions

Rinse the raspberries quickly and dry on a towel. Separate one-third of the least beautiful berries, put in a bowl, and cover them with the powdered sugar. Using a fork, mash to a coarse purée. Let sit 10 minutes, or until the sugar has dissolved.

Push the purée through a fine mesh sieve over the whole raspberries, pushing on the purée with a rubber spatula to extract all the juice. Set aside.

Whip the cream until fluffy, and add the granulated sugar. Whip until stiff (a little longer than for soft whipped cream) and then stir in the yogurt and vanilla.

To serve, divide the raspberries among four small bowls and top each with a generous dollop of yogurt mousse.

Nutrition information per serving:

Calories 290 Fat 16 g Sodium 28 mg Carbohydrates 36 g Calcium 105 mg Protein 4 g Saturated fat 9 g Cholesterol 53 mg Dietary fiber 12 g

Diabetic exchanges per serving: 11/2 fruit, 1 other carb, 3 fat.

STRAWBERRY-CARDAMOM REFRIGERATOR JAM

Makes 5 half-pints.

Note: Green cardamom pods are available at Penzey's, Whole Foods and upscale supermarkets. This jam will last three weeks in the refrigerator and up to 6 months in the freezer.

• 5 green cardamom pods, cracked

• 4 lb. strawberries (21/2 quarts), rinsed quickly, blotted and trimmed

• 25 oz. sugar (31/3 c.)

• 2 tsp. fresh lemon juice

Directions

Wash jars in hot soapy water and submerge in boiling water for 30 seconds to sterilize. Drain and let cool. Boil jar rings and lids and reserve.

Wrap the cardamom seeds into a cheesecloth sachet (or put into a tea ball).

Combine the strawberries and sugar and mash lightly with a potato masher. Pour into a large stainless steel or copper-lined saucepan and add the sachet of cardamom seeds and the lemon juice. Bring to a boil, cook 1 minute, and then turn off the heat.

Pour the jam into a nonreactive bowl (glass or enameled). Cover with a parchment paper circle cut to fit on the surface of the jam, and let marinate overnight in the refrigerator.

The next day, pour the jam mixture back into the large saucepan and bring to a quick boil. Cook, stirring often, until the bubbles grow bigger, the fruit looks darker and the jam measures 220 degrees on a candy thermometer.

Drop some jam on a plate and let it cool slightly. When the drop of jam doesn't run when you tilt the plate, or when it holds the track of your finger when you swipe it through the middle, the jam is done. It should feel sticky when pinched between your thumb and forefinger.

Pour the jam into the clean glass jars, leaving1/4 inch of head space. Wipe the rims with a clean towel and cool before capping and storing in the refrigerator or freezer.

SWEET CHERRY TOMATO-VANILLA BEAN BREAKFAST JAM

Makes 3 half-pints.

Note: This jam lasts three weeks in the refrigerator and up to 6 months in the freezer.

• 21/2 lb. (4 pints) cherry tomatoes

• 1 vanilla bean, split lengthwise and scraped

• 1/3. c. plus 11/4 c. granulated sugar, divided

• 3 tbsp. extra-virgin olive oil

• 3 (1/2-in.-wide) strips lemon zest

• 5 tbsp. lemon juice

• 1/2 tsp. vanilla extract

Directions

Wash jars in hot soapy water and submerge in boiling water for 30 seconds to sterilize. Drain and let cool. Boil jar rings and lids and reserve.

Preheat the oven to 450 degrees. Rinse the cherry tomatoes and drain. Pour onto a heavy sheet tray and pick off the stems.

Split the vanilla bean lengthwise and add the pulp to the 1/3 cup sugar, mixing with your hands to combine. Add the vanilla-sugar, olive oil and lemon zest to the cherry tomatoes and toss to combine.

Roast for 20 to 25 minutes, depending on size of tomatoes, stirring often, until the tomatoes are wilted and skins have burst. Let cool a bit before removing the tomato peels. Place the tomato peels in a small mesh sieve and press on them with the rubber spatula to yield the juices. Add the juice to the tomatoes.

Scrape the tomato mixture into a 3-quart stainless steel or copper saucepan and add 11/4 cups sugar, lemon juice and vanilla extract. Bring to a boil and cook for 1 minute. Pour into a nonreactive bowl (glass or ceramic) and cover with a piece of parchment paper cut to fit the surface of the jam. Marinate at least 6 hours or overnight in the refrigerator.

The next day, pour the jam mixture back into the large saucepan and bring to a quick boil.

Cook, stirring often, until the bubbles grow bigger, the fruit looks darker and the jam measures 220 degrees on a candy thermometer. Drop some jam on a plate and let it cool slightly. When the drop of jam doesn't run when you tilt the plate, or when it holds the track of your finger when you swipe it through the middle, the jam is done. It should feel sticky when pinched between your thumb and forefinger.

Pour the jam into the clean glass jars, leaving 1/4 inch of head space. Wipe the rims with a clean towel and cool before capping and storing in the refrigerator or freezer.

ROASTED PLUM JAM WITH HONEY AND GINGER

Makes 3 half-pints.

Note: This lasts three weeks in the refrigerator and up to 6 months in the freezer.

• 21/2 lb. red or purple plums, rinsed and drained

• 1/4 c. plus 3/4 c. granulated sugar, divided

• 2 tsp. minced fresh ginger

• 2 whole star anise

• 1/3 c. honey

• 1 tbsp. lemon juice

Directions

Wash jars in hot soapy water and submerge in boiling water for 30 seconds to sterilize. Drain and let cool. Boil jar rings and lids and reserve.

Preheat the oven to 450 degrees. Slice the plums into quarters; slice each quarter into three wedges. Place the plums on a heavy sheet tray and mix with 1/4 cup sugar, minced ginger and star anise. Mix with your hands to combine. Roast for 20 to 25 minutes, stirring often, until all the plums are soft and their edges have darkened. (Do not remove skins.)

Scrape the plum mixture into a 3-quart stainless steel or copper saucepan and add the remaining 3/4 cup sugar, the honey and the lemon juice. Bring to a boil and cook for 1 minute.

Pour into a nonreactive bowl (glass or ceramic) and cover with a piece of parchment paper cut to fit the surface of the jam. Marinate at least 6 hours or overnight in the refrigerator.

The next day, pour the jam mixture back into the large saucepan and bring to a quick boil. Cook, stirring often, until the bubbles grow bigger, the fruit looks darker and the jam measures 220 degrees on a candy thermometer. Drop some jam on a plate and let it cool slightly. When the drop of jam doesn't run when you tilt the plate, or when it holds the track of your finger when you swipe it through the middle, the jam is done. It should feel sticky when pinched between your thumb and forefinger.

Pour the jam into the clean glass jars, leaving 1/4 inch of head space. Wipe the rims with a clean towel and cool before capping and storing in the refrigerator or freezer.

BACHELOR'S JAM

Makes 1 gallon.

• 11/2 lb. strawberries

• 11/2 lb. raspberries

• 11/2 lb. blackberries

• 21/4 lb. sugar (51/4 c. plus 2 tbsp. ), divided

• About 5 c. kirsch (cherry liqueur) or strong rum (50 percent alcohol or 100-proof)

Directions

Wash a large (1 gallon or larger) glass jar or ceramic crock in hot, soapy water and sterilize it by rinsing it with boiling water. Let dry.

If organic and free of dirt, don't wash any of the berries. Otherwise, wash them quickly in three batches; place each batch of berries in a colander, rinse briefly and blot on a dry towel. Repeat for remaining berries.

Slice strawberries in half (or if large, in quarters). Mix with 13/4 cup plus 2 tablespoons sugar and pour into the bottom of the crock.

Mix the raspberries with 13/4 cup sugar and pour on top of the strawberries. Mix the blackberries with 13/4 cup sugar and pour on top of the raspberries. Pour in enough kirsch to just cover the berries, shaking the crock to distribute the berries and allow air bubbles to surface. Cover and let sit in a cool place for 3 days.

Check to make sure that the alcohol covers the berries; if not, top off with kirsch to cover. Let marinate in a cool, dark place for at least 1 month, or preferably, 5 months, before consuming. (If any mold develops on the berries, you must discard the entire mixture.)

To serve, scoop out the fruit. The fruit will be soft like a jam and can be served with ice cream or custard. Serve the liquid as a cordial in small glasses. The berry mixture should be refrigerated once a spoon has been dipped into it.

Nutrition information per serving of 2 tablespoons:

Calories 50 Fat 0 g Sodium 0 mg

Carbohydrates 10 g Saturated fat 0 g Calcium 4 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g