jam

Jam Thumbprint Cookies (Gluten Free, Grain Free, Vegan)

Whether you are baking for a Christmas cookie exchange, looking for an easy cookie recipe to make with your kids, or searching for a dessert recipe that is gluten free, grain free, dairy free, egg free or vegan, these jam thumbprint cookies are sure to satisfy you. If you don't care for jam, you can fill the thumbprint with a variety of other ingredients, including chocolate chips, chopped nuts and honey, dried fruit, or even leftover cranberry sauce.

cranberry jam thumbprint cookies

Gluten Free, Grain Free Vegan Thumbprint Cookies

1 cup almond flour
1 tsp baking powder
pinch sea salt
1 tbsp plus 1 tsp melted coconut oil 
1 tsp pure vanilla extract
1/4 cup agave nectar (honey, brown rice syrup, or maple syrup should also work)
rasperry, apricot, or other jam of your choice


Method:

1. Preheat oven to 325, and line a baking sheet with parchment paper.

2. In a small bowl, combine flour, baking powder and salt. Mix until blended, and make a well in the centre.

3. Add oil, vanilla, and agave nectar to the dry ingredients.  Mix by hand until a smooth dough forms.  Stir in chocolate chips. 

4. use your hands to roll dough into teaspoon sized balls.  Place dough balls approximately 1 inch (2.5cms) apart on a parchment paper lined baking sheet about 1 inch (2.5cm) apart.

5. Gently press down on the dough with your thumb to make a well in the middle of each cookie (a great job for your junior chefs). Spoon a small amount of jam into each well.

6. Bake the cookies for 7-9 minutes, until lightly golden around edges. Allow to cool on baking sheet for five minutes, then transfer to a wire rack to finish cooling. Makes about 1 and half dozen small cookies. Enjoy!

photo credit: adventuresofafuturechef.blogspot.com

Posted by momstown team on 10/07/2012 - 17:52
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Peach Ginger Jam

Peach Ginger JamLiquid Pectin allows you to make the freshest cooked jam possible, retaining more flavour and nutrition than with any other type of commercial pectin.

 


4 cups (1000 ml) crushed peaches, about (1.4 kg) or 9 medium
1/3 cups  lemon juice
1 tbsp (15 ml) grated gingerroot
2 pouches (170 ml) BERNARDIN Liquid Pectin
7- 1/2 cups (1875 ml) granulated sugar

 

  • Place 6 to 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Peel, pit and finely chop or crush peaches, one layer at a time. Measure 4 cups (2 L).
  • In a large, deep stainless steel saucepan, stir together prepared fruit, lemon juice, grated ginger and all of the sugar and 1/2 tsp (2 ml) butter or margarine (to reduce foaming).  Over high heat, bring mixture to a full rolling boil that cannot be stirred down.  Add liquid pectin, squeezing entire contents from pouches. Return to boil; boil hard 1 minute, stirring constantly. Remove from heat and skim off foam.
  • Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.


Makes about 6  or 7 x 250 ml jars.

 

BOILING WATER CANNER  - ALTITUDE ADJUSTMENTS
                           
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.   

ALTITUDE (FEET)              ALTITUDE (METERS)       INCREASE PROCESSING TIME
    1,001 – 3,000               306 -    915                           5 minutes
    3,001 – 6,000               916 – 1,830                         10 minutes
    6,001 – 8,000            1,831 – 2,440                         15 minutes
    8,001 –10,000            2,441 - 3,050                         20 minutes

 

QUICK TIP: Peaches can be crushed and frozen ahead of time.  You can use a little extra ginger if your taste buds allow it. 

 

Posted by admin on 08/01/2012 - 05:46
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Raspberry Maple Jam

Raspberry Maple JamFruit Pectin crystals are a fast and easy way to make good old homemade jams. Be sure not to deviate from the ingredient measurements or methods-fruit pectin requires a certain amount of sugar, acid and cooking time to form a proper gel.


5 cups (1250 ml) crushed raspberries, about 1.4 kg
¼ cup (60 ml) maple syrup
1 pkg (57 g) BERNARDIN® Original Fruit Pectin
7 cups (1750 ml) granulated sugar

 

  • Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Wash and crush raspberries, one layer at a time; measure 5 cups (1250 ml).
  • Measure sugar; set aside.
  • In a large deep stainless steel saucepan, stir together prepared berries, 1/2 tsp (2 ml) butter or margarine to reduce foaming, maple syrup and BERNARDIN® Original Pectin.
  • Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
  • Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealng disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

Makes about 8 x 250 ml jars.

 

BOILING WATER CANNER  - ALTITUDE ADJUSTMENTS
                           
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.   

ALTITUDE (FEET)              ALTITUDE (METERS)       INCREASE PROCESSING TIME
    1,001 – 3,000               306 -    915                           5 minutes
    3,001 – 6,000               916 – 1,830                         10 minutes
    6,001 – 8,000            1,831 – 2,440                         15 minutes
    8,001 –10,000            2,441 - 3,050                         20 minutes

 

QUICK TIP: Frozen berries can be used for this one, just crush and measure while berries are still slightly frozen.

Posted by admin on 07/01/2012 - 16:41
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