No-Cook Garam Masala Peach Freezer Jam

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No-Cook Garam Masala Peach Freezer Jam
Prep Time 45 minutes
Servings
pints
Ingredients
Peach Jam
Pectin
Prep Time 45 minutes
Servings
pints
Ingredients
Peach Jam
Pectin
Instructions
Peel & Prep the Peaches:
  1. Fill a large stockpot half way with water and bring to a boil. Fill a large mixing bowl with ice water and set aside. Using a sharp paring knife, cut a small X, an inch or two in length, in the bottom of each peach. When the water comes to a boil, carefully drop in half of the peaches and allow to simmer for just a minute, or until the skin easily pulls away from the X cut in the bottom. Transfer to the ice water immediately and allow to cool for a few minutes before transferring to a large cutting board. Bring the water back to a boil and repeat with the remaining peaches. Peel and pit the peaches (keep the skin and add to your smoothies!). Using your hand or a knife, roughly cut the peaches into 1/2 to 1 inch chunks. For ease, I simply pulled the peaches away from the pits over a bowl and used my fingers to break them up into rough pieces (you should have about 4 cups). Mix with the remaining Peach Jam ingredients, taste, and adjust sugar, lemon juice and/or garam masala as desired (I added a touch more of all these ingredients but it will depend on the sweetness/flavor of your peaches).
Prepare the Pectin:
  1. NOTE: these instructions are for Paloma's Universal Pectin only. Not all brands of pectin work the same. Prepare the calcium water by adding 1/2 teaspoon calcium powder to 1/2 cup water and stir to combine. Heat the water in the microwave in a 2 cup liquid measuring cup until boiling. Remove and pour in the pectin. Using an immersion blender, blend until fully incorporated and the liquid has thickened, about 1 minute (you could also use a blender if you don't have an immersion blender).
Make the Jam:
  1. Pour the pectin into the jam and stir to combine. Add 4 teaspoons of calcium water and stir for 1-2 minutes, or until mixture is thick. Transfer to 4 pint jars. Keep in the refrigerator for 2 weeks or freezer for up to 6 months.
Recipe Notes

I use Pomona's Universal Pectin brand because it is formulated to work with low sugar jams. If you are using a different brand, make sure to read the instructions carefully as you may need more sugar than my recipe indicates.

Mustard Green Harissa

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Mustard Green Harissa
Makes about 1 cup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add cumin, coriander and caraway seeds to a small stainless steel or cast iron skillet and toast over medium-high heat until lightly brown and fragrant, about 2 minutes. Remove from heat and add to a blender.
  2. Heat 1 tablespoon olive oil in a 12" non-stick skillet over medium heat until shimmering. Add the mustard greens, stirring constantly, until wilted, about 1 minute. Remove from heat and add to the blender.
  3. Add remaining ingredients to the blender and process until fully broken down, about 1 minute, scraping down the sides as necessary. Transfer to a clean storage container and refrigerate for a week or freeze for up to 6 months.
Recipe Notes

If you purchase larger, less tender mustard greens, you may need to extend the cooking time (the greens I purchased were the size of spring mix greens).

Beet Stem Jam

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Beet Stem Jam
Makes about 1/2 cup
Course Appetizer
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Appetizer
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients except the lemon juice in a medium saucepan and mix to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated but with a small amount of syrupy liquid remaining. Transfer to a small, air-tight jar and cool to room temperature. Taste, adding lemon juice as needed to balance the sweetness. Store in the refrigerator for up to 2 weeks.