Mini Blueberry Galettes Ingredients: one small 6oz-8oz carton of fresh blueberries (I can fresh blueberries in 100% blueberry juice into pints and use in this too) 1/4 cup white sugar 1/8 tsp dried orange peel 1/2 tsp orange extract 1 Tbs maple syrup 1 sheet of phyllo - makes 4 minis *powder sugar or white chocolate chips, optional mini galettes - you can double the entire recipe and get 8 galettes Directions: Lay out your phyllo dough onto a baking sheet covered with parchment paper (this will help cleanup later, because blueberries have a tendency to ooze) Cut the large square of phyllo dough into 4 individual squares. Combine the blueberries and sugar in a bowl, making sure to coat all the berries with the sugar as you stir, add in the remaining ingredients and mix well. Place two to three heaping tablespoons of blueberries into the center of each square of dough. Working in a circular motion, bring up edges of dough around blueberries to form a circle, making sure to pinch any side seams together, do this with each galette and then fill with any of the remaining berries. Brush the exposed crust/dough lightly with milk and sprinkle with baking sugar or more regular sugar. Bake at 475 for the first 8 minutes - then lower oven to 375 and bake 12 more minutes or until crust is golden brown (juice may ooze onto baking sheet - that's fine and normal *you can add a tablespoon of cornstarch to your blueberry mix which can help firm up the juices that will be created when baking, I did not use a thickener) Remove from oven and carefully move to serving plate. Serve Warm. You can serve warm galettes with: Top with fresh whipped cream or Sprinkle with white chocolate chips or Sift some powdered sugar over the tops... Recipe and Photos by: Diane Baker for Canning and Cooking at Home
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Blood Orange Marmalade makes approx 7 half pint jars Ingredients: 4 cups blood orange segments 2 cups blood orange juice 1 cup prepared orange peels 3 tablespoons fresh lemon juice 4 cups sugar 1 box low sugar sure jell pectin (pink box) Directions: **note: Since I made candied orange peels, my peels were prepared as noted below the day before but, set overnight in sugar and the 4 cups of fruit segments cut and place into a bowl overnight, as well, I juiced about 2-3 pounds of oranges to render 2 cups of fresh juice to use for canning in the morning... Peels: You will need to use a vegetable peeler, carefully remove peel from 3 or 4 oranges. Set the peels in cold water as you slice them off oranges. Once all oranges peeled, blanch the peels *in fresh water each time, 2-3 times in a boiling water bath for 2-3 minutes, draining and submerging in cold water 2 minutes, each time. Pat peels dry and mix in small bowl with 1/2 cup sugar, place in refrigerator for at least 6-8 hours. This process removes the bitterness from the peels. I used one cup of prepared peels from my candied orange rind recipe (so, my peels not only were blanched but, sat in sugar overnight) Just remember to use a sharp knife, remove any white pith from peel of the oranges.... Fruit: You need 4 cups of fruit segments, remove the white membranes and seeds from oranges. Cut oranges into small cubes (segments). Sugar/Pectin: Place half the sugar (2 cups) into a bowl with all of the pectin and mix lightly, set aside until final stage of marmalade making. The marmalade: In a large stockpot, place orange segments/pieces, orange peels, lemon juice and 2 cups sugar. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 30 minutes until reduced slightly. Bring to a full boil, Add in the bowl of remaining sugar/pectin mix. Stir without stopping until temperature reaches a full boil and 225°F on candy thermometer. Remove pot from burner and test for set. I always do the freezer plate test, placing a large spoonful of marmalade onto a plate I set in freezer right before starting my marmalade, letting set for 10 seconds and tip plate - the marmalade should not run - it's now ready to jar. Ladle hot marmalade into hot sterilized jars. Top with sterilized lids and rings. Water-Bath jars 10 minutes or according to canning pot directions and your altitude. Place jars on kitchen towel, being careful they do not touch each other. Cool completely and check that jars are sealed before storing. Photos by: Diane Baker for Canning and Cooking at Home Pinterest Pin: http://www.pinterest.com/pin/530510031080656563/ **recipe adapted from various sources: Krafts' Orange Marmalade, Mao Cuim's orange peel process** Small Batch - Blueberry Orange Marmalade Ingredients: 1 small orange 1 lemon 2 cups water 1 cinnamon stick, about 3 inches long 2 cups fresh or frozen wild blueberries 2 cups granulated sugar 3 Pint Jars Directions: Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice the rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick. Add blueberries and reserved juice; return to boil, cover and boil gently for 10 minutes. Add sugar; bring to a boil. and boil rapidly, uncovered, until mixture will forms a gel, about 15 minutes, stirring frequently. Do the freezer test to make sure the marmalade gels. For the freezer test, place a plate in the freezer ahead of time. Test for gel formation by putting a spoonful of hot fruit mixture on the chilled plate. While you're doing this remove the saucepan from the heat source to prevent overcooking. If the mixture is sufficiently cooked, it will form a gel that moves slowly as the plate is tilted. If it runs off the plate, cook for another 2 minutes and repeat until freezer test indicates a gel is formed. Remove from heat. Ladle into hot jars. Add lid and rings, and process the jars in a boiling water bath for 10 minutes. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation or Ball Blue Book of Preserving. Recipe Adapted from: The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard. Photos by: Diane Baker for Canning and Cooking at Home Canned Blue Ribbon Strawberry Orange Jam Yield: 6 half pints Ingredients: 2 pints strawberries 6 medium Valencia oranges 2 Tbsp freshly squeezed lemon juice 6 Tbsp powdered pectin 1/2 tsp unsalted butter to reduce foaming 1 tsp Mrs. Wages® Fresh Fruit Preserver 6 cups sugar Directions: Pour boiling water over jar lids in small kettle. Sterilize jars. Discard stems, quarter and crush strawberries. Measure 2 cups crushed strawberries. Finely chop sectioned peeled oranges. (Do not include any orange membranes or white pith.) Measure 1 1/2 cups orange pulp. Combine strawberries, orange pulp, lemon juice, pectin, butter and "Mrs. Wages Fresh Fruit Preserver" in saucepot. Bring to a boil. Add sugar and return to a full rolling boil for one minute. Remove from heat. Skim off any foam. Let rest for 3 minutes, stirring occasionally. Ladle into jars leaving 1/4-inch headspace. Adjust two-piece caps. Process jars for 10 minutes in hot water bath (USDA Guidelines). Recipe adapted from: Gary Johnson, Columbia Heights, MN Photo by: Diane Baker for Canning and Cooking at Home Last year I was sent beautiful fresh blackberry's from my friend in Texas. I needed to put them to good use and ended up blending with fresh farmers market raspberries! Great with toast, in a gallette but even better over vanilla ice cream or in yogurt!! Enjoy! Diane Homemade Blackberry/Raspberry Jam 3.5 lbs blackberries 1.5 lbs raspberries 2 Tbs lemon juice 2 Tbs orange juice 5 Cups sugar 1 packet liquid pectin (certo) smash berries in large pot over medium heat, add sugar and fruit juices. cook approx 20 mins at medium high. Add pectin and bring to boil (follow pectin instructions) Sterilize all canning jars according to safety regs. fill hot jars with hot jam, 1/4" headspace. waterbath 10 mins or according to regs in your area. Recipe Adapted from: Ball Blue Book of Canning Photos by: Diane Baker for Canning and Cooking at Home |