High Bush Cranberry and Jalapeno Jelly

8 Sep

 

High Bush Cranberry and Jalapeno Jelly

High Bush cranberries, or Virburnum trilobum, grow wild in New Brunswick and while aren’t actually a part of the cranberry family, their bright red berries create a stunning jelly like their buddy the low bush cranberry. I was lucky enough to harvest some ripe and ready berries from my friend April‘s country home. While one baby played in the grass, two kids chased ducks and chickens and with one baby on my back, we yanked and pulled and snipped those berries off the tree!

Thanks to some very helpful blogs and websites, I was able to put it all together to create a superb sweet and spicy jelly. Akin to a pepper jelly, it’s is incredible on a cracker with cheese, slathered on your grilled cheese or melted and used as a glaze for meat.

While this recipe is a bit time consuming with two different straining mixtures, the results and delicious and you have plenty of jars to show for your effort. The juice yield from your cranberries will vary on the ripeness of your berries. Any extra juice can be stored in your freezer or added to another fruit for a multi-fruit jam. Or, if you’d love to give this jelly a try but aren’t in a high bush cranberry growing zone, stop by our Etsy shop where this and other preserves are available for purchase.

Etsy---High-Bush-Cranberrie

High Bush Cranberry and Jalapeno Jelly

Yields: 6x250mL jars

Recipe inspired by: The Kitchen Magpie and Taste of Home

8 cups high bush cranberries, picked over and cleaned

3 cups water

3 chopped jalapenos, seeded and ribs removed (or not, if you like it really spicy)

1 cup vinegar

7 cups sugar

2 pouches liquid pectin

 

1. In a large pot, gently boil cranberries and water together for about 15 minutes, crushing with a potato masher to release the juice. Pour mixture in a jelly bag and measure out 3 cups of juice. Clean out your large pot.

2. In your clean pot, pour your 3 cups of juice and diced jalapenos. Bring to a gentle simmer until jalapenos have softened. Pour through cleaned out jelly bag or through a double-lined cheesecloth in a colander and measure out 3 cups of juice.

3. In your pot (no need to clean it out), add cranberry-jalapeno mixture, vinegar and sugar and bring to a boil until sugar is dissolved. Remove from heat and add in two pouches of pectin and return to heat, giving it a hard boil for 2 minutes. Remove from heat and pour into sterilized jars with 1/4″ headspace and process for 10 minutes in a hot water bath.

Enjoy!

 

 

High Bush Cranberry and Jalapeno Jelly on Punk Domestics

Haskap Maple Whiskey Jam

25 Jul
Haskap Berries

Haskap Berries

I read about haskap berries from the now defunct Harrowsmith Country Life and I was both intrigued and excited that a fruit that originated in Siberia proved viable for our Canadian climate, was hardy and had a taste that was a cross between a raspberry and blueberry.

We’ve been growing haskaps for more than 5 years now and rarely have I had more than a few berries. Between the destructive winters and our crow overpopulation, we’ve only enjoyed them this year. This year, my two little bushes were abundant and the crows distracted long enough for me to harvest over a cup and I was determined to make my first ever haskap jam.

Haskap Maple Whiskey Jam

Haskap Maple Whiskey Jam

Haskaps are tart with a unique flavour, but similar enough to blueberries to share in some flavour overlaps. I love blueberry and maple together, so I knew some maple whiskey would be the perfect companion to haskaps. I was gifted with Sortilège, a liqueur using both Canadian whiskey and maple syrup and a splash was all this jam needed to hit all the right notes. If you don’t have haskaps, try this liqueur with your next batch of blueberry jam.

 

Delicious in yogurt.

Delicious in yogurt.

Haskap Maple Whiskey Jam

Yield: 1/2 cup

1 cup haskap berries

1/2 to 2/3 cup sugar (depends on the sweetness of your berries)

1 tbsp. lemon juice

2 tbsp. Maple Whiskey Liqueur

 

Combine all ingredients but the liqueur and bring to a soft boil until the gel point is reached, about 5 minutes. Remove from heat and add liqueur, ladle into jars and boil for 10 minutes. (Click here if you need a refresher on safe water bath canning.)

Enjoy!

 

Haskap Maple Whiskey Jam on Punk   Domestics

Mother’s Day/Half-Birthday Boy Cake

10 May
Vanilla Grapefruit Curd Cake a.k.a. Half-Birthday Boy Cake

Vanilla Grapefruit Curd Cake a.k.a. Half-Birthday Boy Cake

It’s been a while; 10 months to be exact. 7 days after my last post, I welcomed (more like roared) our identical twin daughters A and M into the world to join their big sister and brother. Since then, it’s been almost 10 months of whirlwind with barely any time to catch our breath. For many months, we were in the trenches, never able to anticipate what the next day would bring, let alone look forward to another canning season.

Somewhat miraculously and seemingly overnight, things changed. Life has found a groove. Sympatico nap and bed times are finally happening, leaving me with time to dream about the upcoming season. The “bigs” are big enough to help me with the garden and we look forward to sharing our joy of gardening with the kids. I have visions for uncanny and I’m excited to see where it will go this season.

In celebration of life, of spring, of parenting and of our kids, I wanted to create something special for our son who turned 2.5. While we don’t normally celebrate half-birthdays, this guy has had to share his Mama, his time, his toys and endure constant hair-pulling from the twins and know-it-all-ness from his older sister and was in dire need of a celebration to honour the immense strides of the past six months. It just so happened to coincide with Mother’s Day and since I need no excuse for cake, I present you: The Half-Birthday Boy Cake (or Mother’s Day cake…or really any excuse cake). It’s not fancy and I fully disclose I used a gluten-free boxed cake mix given my son’s intolerances and my time constants, but I encourage you to go all-out and make the cakes from scratch.

Vanilla Grapefruit Curd Cake

Irresistible.

 

Half-Birthday Boy Cake

2×8″ yellow cakes (I used President’s Choice yellow cake mix and added some homemade bourbon vanilla, but homemade cakes are preferred.)

1/2 to 3/4 cup Grapefruit Curd between the layers. I used 1/2 cup of curd I made over the winter and froze. I wished I had about 1/4 more.

Cover with 7 Minute Frosting. It’s so old school and wonderful and if you’re like me and have run out of confectioners sugar and can’t slip away to the grocery store, it’s even more perfect for frosting a cake.

**

It’s easy and basic, but the grapefruit adds such a great tang and punch of flavour. Any curd would be marvelous and very soon you could keep it seasonal with a rhubarb curd. As usual, this recipe is wonderful to do this with kids and watching the frosting increase in volume is a tasty science lesson. Enjoy!

Sampling

You’ve got something on your nose!

 

 

 

You Can Too – Book Review

11 Jul

You Can Too

Last fall, I was introduced to cookbook author and fellow Maritimer, Elizabeth Peirce who was hard at work at finishing up a cookbook crafted to help Maritimers can, dehydrate, freeze, pickle, ferment or cellar their harvests. I was honoured and jumped at the chance to be a contributing author with two of my recipes that utilize great East Coast ingredients: rhubarb and strawberries.

Filled with practical and economical tips on how to extend the enjoyment of local produce, the book is laced with stories of local preservers and it’s as enjoyable as a cookbook as it is a narrative on the time-honoured tradition of preserving, an enthusiasm that has caught both old and young alike. In many instances, this passion for preserving extended beyond the personal/private use to benefit the community and provide lasting benefits for many. It was the reminder that preserving food is often more than just about storing food for the long haul; it’s about keeping or preserving memories and values that have lasting benefits to ourselves, our community and our environment.

I own a lot of canning cookbooks and I’m proud to have this one on my shelves.

It also makes fantastic addition to my hospital bag! We excitedly await the arrival of our Uncanny Twins and the ensuing adjustments of becoming a family of six. I stare longingly at my preserving pot and feel that anxious flutter when I watch more local produce arrive at the market. Instead of buying in bulk, I buy to enjoy for the moment. My few feeble attempts at preserving this summer was to make a batch of Rhubarb Rose Petal Jam that I made in honour of my two sweet twins and some rhubarb syrup to have on hand. Between the heat and standing on my feet, I realized quite quickly why I should definitely pass up preserving for a season.

Wishing you all the best of this busy season and happy preserving!

Gooseberry Coffee Cake

2 May
IMG_8637

Gooseberry Coffee Cake

It’s been a while.

This blog and uncanny itself are never far from my mind and I continue to be inspired by the beautiful, local and seasonal dishes that show up on various news feeds. I want to immediately react, I want to try them and I want them to inspire in me a new spinoff recipe. It has been a humbling experience to watch as elements of your life that you have passion for slowly recede and make way for more pressing concerns, like two small children and two more on the way. I lumber and huff and waddle my way through the day and I count my blessings when it reaches 7 p.m. and I can collapse on the couch and not move an inch.

Sometimes though, you can find a way to combine function with creativity. Over the summer, I diligently froze strawberries, black currants, raspberries, rhubarb and gooseberries with the helpful advice from Hitchhiking to Heaven served us well throughout the winter, but there is still more that needs used up. I work hard at preparing freezer meals for when the twins arrive and life gets chaotic, but when my freezer is already stuffed with fruit, it’s time to take action.

This recipe is simple and completely not my own. It’s a recipe that is handed down and floating around everywhere and I’m not sure who to credit. My recipe is from my mother in law and is called Lunar Rhubarb Cake. Actually out of rhubarb, gooseberries are a wonderful replacement since they maintain that tart/sweet balance and it’s easy to use frozen fruit and easy enough an almost 4-year old can help!

My Sous Chef

Gooseberry Coffee Cake

Unknown credit, but here’s a great recipe from Canadian Living .

1/2 cup softened butter

1 1/2  cups sugar (I used 1 cup)

1 egg

1 tsp vanilla extract

2 cups flour (I used a GF blend)

1 tsp baking soda

1/2 tsp salt

1 cup butter milk

2 cups fresh or frozen gooseberries (tips and tails snipped)

Topping:

1 cup brown sugar

2 tsp ground cinnamon

1/4 cup softened butter

1. Grease a 9×13 pan and preheat oven to 350.

2. Cream butter and sugar together. Add egg and vanilla and beat until smooth.

3. Combining your dry ingredients. Stir in your dry ingredients into your creamed sugar/butter mixture, alternating with the butter milk until combined.

4. Fold in your frozen gooseberries and pour into the pan and bake.

5. Combine brown sugar, cinnamon and butter until crumbly and dollop over the top of the cake. Bake for 45 minutes or until tester comes out clean.

Multiply Life by the Power of Two

18 Jan Tree Heart

“Adding up the total of a love that’s true, multiply life by the power of two.” ~ Indigo Girls

Tree Heart

Sometimes life is so mysterious and changes so quickly, you can’t make these things up if you tried. We found out, to our pleasant surprise that we were expecting baby #3. In early January, at our first ultrasound, the technician asked whether I could accurately read the screen and interpret what I was seeing. Since I was no expert (and since it kind of looked like feet), I answered no, I couldn’t figure it out. “Well, here’s Baby A and here’s Baby B”.

And just like that, life changed in a heartbeat. Heartbeats.

Our family of four will surge and swell to become a family of six. Toddler girl is excited to be a bigger, bigger sister. At only 14-months old, little toddler boy has no clue what’s coming. It will be a time of adjustment and growth, giving and taking, patience and understanding. There are increased medical risks for myself and the babies, but I hope and have faith in the close and attentive care of my new care providers. In amongst the swirl of emotions and feelings of dreadful inadequacy, I can’t help but marvel at life’s creative forces.

In honour of the New Year and in celebration of all good things, please celebrate with us. Until Valentine’s Day, please enjoy 10% preserves sold online at our Etsy Shop.

Happy New Year.

Thinking Outside the Jar: Strawberry Vanilla Bean Whipped Cream

21 Nov

Disclaimer: I feel like this recipe was obvious to everyone but me. If that’s the case, smile and shake your head at me. If not, read on!

This recipe was born out of necessity (yes!) for a piece of frozen crumbly gluten-free birthday chocolate cake that was screaming for a side kick. The obvious pairing of ice cream wasn’t available and I wasn’t about to make buttercream frosting for one, but this is where whipped cream came in handy.

It’s really, really simple:

1. Cool your whipping cream, your bowl and your beaters then whip it, whip it good.

2. Fold in your jam. Any kind of loose set jam, really. I’ve been eating my Strawberry Vanilla Bean with and on everything and it was perfect with chocolate cake. It has a really soft set and blended perfectly, but avoid the stiff jam/jelly and opt for something that will fold nicely into the cream and help it retain it’s airiness. Start with about 2:1 ratio of cream to jam and if you want more jam, add more, just remember that the more jam you add, the looser the cream will get.

I know it’s obvious, but think of the possibilities! Tomorrow, when our American friends are gobbling up their pumpkin pie, what about a big dollop of Spiced Apple Butter Whipped Cream? Heaven.

Let me know if you give this a try.

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