Pear Vanilla Jam

Tags

canning, gluten-free, jam, pear, preserving, vanilla, vegetarian

Since the first batch of pear jam turned out so well, I decided to make another, this time inspired by Food In Jars’ Pear Vanilla Jam. A friend of mine was nice enough to give me some gorgeous vanilla beans that were so plump and fragrant. She bought them here. I never knew the glories of whole vanilla beans until this recipe; I can’t wait to order my own.

Pear Vanilla Jam

• 4 cups prepared fruit
• 2 tbsp fresh lemon juice
• 1 box Fruit Pectin
• 4 cups sugar, measured into separate bowl
• 1/2 tsp butter
• 1 large or 2 small vanilla beans, scraped

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Peel and core pears. Finely grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice and vanilla bean (scrapings and . Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Pickled Onions

Tags

canning, food, gluten-free, onions, pickled, side dish, vegetarian

I have never canned anything before, even though it is something my mother and grandmother have done for years. This recipe caught by eye because it is simple and only makes one jar. What I made today is a variation of Celia’s recipe below. I altered it some to my desires- namely, I left out the fennel because they were $4 a bulb at Kroger this week. Instead I uses a few tarragon sprigs for that licorice flavor. I can’t wait to try these pretty pink pickles!

Pickled Onions (thanks to Cecelia at the Kitchen’s Garden)

• 1 cup cider vinegar
• 4 tbsp sugar
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 1 clove of garlic
• 1 red onion
• 1 white onions
• 2 sprigs of tarragon

Slice the onions thinly. In a pot, heat the vinegar, sugar, peppercorns and coriander. Meanwhile, sterilize a jar in boiling hot water. When the vinegar has come to a boil, add the onions and fennel. Let them blanch in there for 30 seconds. Place the garlic clove into the jar. Pack the onions into the jar and pour the hot vinegar in on top. Tap the jar to get out the bubbles and seal. Refrigerate when cool.

Wild Rice with Marsala Mushrooms

Tags

gluten-free, marsala, mushrooms, side dish, vegetarian, wild rice

This recipe is originally from Southern Living, though I am not sure the episode (I got it from myrecipes.com). Regardless of it’s origin, it is awesome. I love mushrooms, wild rice, and Marsala individually. The combo together is phenomenal.

Wild Rice with Marsala Mushrooms

• 12 ounces of long-grain and wild rice mix
• 3 tbsp butter
• 1 large sweet onion, diced
• 12 ounces assorted fresh mushrooms, trimmed and sliced
• 1/4 tsp salt
• 1/2 cup Marsala (can substitute beef broth if you don’t cook with alcohol)
• 1/3 cup chopped fresh flat-leaf parsley

Prepare rice mix according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.