Tag: recipe

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Grandma’s Old-fashioned Creamy Baked Vanilla Rice Pudding Recipe With Cinnamon & Raisins | Desserts

Grandma’s Old-fashioned Creamy Baked Vanilla Rice Pudding Recipe With Cinnamon & Raisins | Desserts

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Rice pudding in an previous-fashioned recipe that is eaten all around the entire world. Rice pudding is designed with rice, some type of cream, eggs, sugar, spices, vanilla and raisins. This simple baked rice pudding recipe with cinnamon and raisins is super very simple to make and could just take you back to easier times. (Grandma would love this recipe!)

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Be absolutely sure not to overcook the rice. It is basically much better to undercook the rice for this dessert recipe. You could get innovative with this recipe by introducing other dried fruit like apples, cranberries, blueberries, cherries or dates. Provide this creamy rice pudding for dessert or for breakfast. Why not? Serve the rice pudding at place temperature. Keep any leftovers in the refrigerator. 

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Cuisine: American
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Prep Time: 50 minutes
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Cook Time: 40 minutes (ovens differ)
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Overall Time: 10 minutes
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Servings: 8 to 10

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Ingredients

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  • 3 cups cooked rice, cooled
  • 4 cups half and 50 percent
  • 3 eggs
  • 2/3 cups granulated sugar
  • 2 teaspoons vanilla
  • 1 teaspoon floor cinnamon
  • 1/2 teaspoon floor nutmeg
  • pinch of salt
  • 3/4 cup raisins 

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Here’s how to make it: 

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  1. Whisk jointly the half and fifty percent, eggs, sugar, vanilla, cinnamon, nutmeg and salt collectively in a bowl. Blend nicely.
  2. Gently stir in the rice and raisins. 
  3. Spoon the combination into a greased casserole dish or 9×9-inch baking pan. Sleek the major. Bake in a preheated 350-diploma F oven for about 40 minutes or until finally sides are set but centre still a bit jiggles. Remove and let the pudding sit for at minimum 20 minutes in advance of serving. 

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This chana saag recipe marries chickpeas and spinach in a one-pot curry

This chana saag recipe marries chickpeas and spinach in a one-pot curry

Chana Saag (Spinach, Tomato and Chickpea Curry)

Total time:50 mins

Servings:7 (makes about 7 1/2 cups)

Total time:50 mins

Servings:7 (makes about 7 1/2 cups)

Comment

The traditional Mediterranean diet has become a default setting for healthful eating for good reason. It offers healthfulness and pleasure in spades, and it has been thoroughly researched — with many studies pointing to its benefits.

But all the attention it gets might inadvertently leave the impression that other cultural foodways don’t measure up health-wise, and that’s plainly untrue. There are powerful lessons to glean from a multitude of traditional diets worldwide, ways of eating which have developed over generations to optimize people’s well-being. Widening our perspective beyond the Mediterranean opens us up to boundless healthful culinary opportunities.

With that in mind, all this month and periodically throughout the year I will dedicate this column to exploring nourishing recipes from world cuisines which might not typically make the health headlines, shining a light on cookbook authors who represent those cuisines.

In the coming weeks you’ll get healthful dishes from India, Mexico, Ghana, and North American indigenous culinary traditions, each of which, in keeping with how I typically roll in the kitchen, are quick and simple to prepare, but offer a wow factor of flavor and nourishment. Of course there is no one recipe that could reflect the entirety of any culture’s cuisine, and every country comprises micro cultures which each have unique food traditions. The idea isn’t to distill that wealth of variety into a single dish but rather to offer a taste of healthful foods from around the world to inspire you to explore further.

First up, this mouthwatering, plant-powered curry from Meera Sodha’s book “Fresh India,” a nutritious, weeknight-friendly dinner that dispels any notion you may have of Indian food being heavy or complicated, and highlights the extraordinary tradition of India’s vegetarian cuisine. Sodha is from Gujarat, a small state on the country’s western coast where, she explains in her book’s introduction, “over thousands of years, a rich and resourceful vegetable-first way of cooking has evolved.”

Her take on chana saag, a dish she says is almost as popular in England, where she lives now, as it is in India, is especially convenient and fresh-tasting. It brims with healthful flavor from aromatic spices, is packed with protein-rich chickpeas, savory tomatoes and piles of just-wilted fresh spinach. This one-pot stew comes together in under an hour and tastes even better the next day.

I couldn’t agree more with what Sodha expressed to me via email: “If readers are looking to eat a more plant-based diet to put vegetables at the centre of their meals and for a myriad of ways to cook them simply and deliciously, I think India is a great place to look.”

I couldn’t agree more. And this dish, I’ll add, is a great place to start.

Chana Saag (Spinach, Tomato and Chickpea Curry)

Storage: Refrigerate for up to 4 days.

Where to Buy: Kashmiri chile and black mustard seeds can be found at well-stocked supermarkets, Indian markets or online.

Want to save this recipe? Click the bookmark icon at the top of this page, then go to Saved Stories in My Post.

Scale this recipe and get a printer-friendly, desktop version here.

  • 3 tablespoons neutral oil, such as canola or grapeseed
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 large yellow onions (1 1/2 pounds total), diced
  • 5 medium cloves garlic, minced or finely grated
  • 1 teaspoon grated fresh ginger
  • One (14-ounce) can plum tomatoes, with their juices
  • 3/4 cup water
  • Two (15-ounce) cans no-salt-added chickpeas, drained and rinsed
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground Kashmiri chile (may substitute 3/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper)
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground turmeric
  • 1 pound baby spinach
  • Plain whole-milk or reduced-fat yogurt, for serving (optional)

In a very large, wide, lidded pot over medium heat, heat the oil until shimmering. Add the mustard and cumin seeds and cook, stirring, until they begin to pop, about 30 seconds.

Add the onions and cook, stirring occasionally, until translucent and golden brown, about 10 minutes. Add the garlic and ginger and cook for 2 minutes more. Add the tomatoes and their juices, crushing each tomato by hand as you add it to the pot, then stir in the water.

Cook, uncovered, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Stir in the chickpeas, coriander, ground chile, salt and turmeric to incorporate. Working in batches, if needed, add the spinach, letting it wilt so you can stir it into the mixture before adding more spinach. Cover and cook, stirring occasionally, until the spinach is soft and tender, about 5 minutes.

Remove from the heat, ladle into bowls and serve, topped with a dollop of yogurt, if desired.

Per serving (generous 1 cup)

Calories: 214; Total Fat: 8 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 590 mg; Carbohydrates: 27 g; Dietary Fiber: 7 g; Sugar: 2 g; Protein: 9 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Fresh India” by Meera Sodha (Flatiron Books, 2018).

Tested by Rachel Sadon; email questions to voraciously@washpost.com.

Scale this recipe and get a printer-friendly, desktop version here.

Browse our Recipe Finder for more than 10,000 Post-tested recipes.

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Grinch Punch | The Recipe Critic

Grinch Punch | The Recipe Critic

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Grinch punch is a fun and festive drink for the holidays that comes together with just 4 ingredients! This tasty drink is bursting with lime and strawberry flavor. It’s the perfect addition to any Christmas meal!

Once you’ve got your holiday meal lineup figured out, it’s on to the drinks! A few more festive drink recipes to try this holiday season are homemade eggnog, wassail, and crockpot apple cider!

Hero image of Grinch punch in a glass garnished with sliced strawberries and holiday sprinkles.

Grinch Punch Recipe

If you’re looking for a beverage that will light up any holiday party, this Grinch punch is the best choice! My kids LOVE this punch. It’s one of their favorite Christmas treats! Good news is, this tasty punch only takes 4 simple ingredients to make. So if your kids are anything like mine and bug you to make it all winter long, you can whip it up with ease!

This Grinch punch is frothy, fizzy, and SO refreshing! It’s made with Sprite, lime sherbet, and green Hawaiian Punch for the perfect color. It’s so easy to mix up and only takes a couple of minutes! In fact, this is something the kids can make while you finish preparing your Christmas dinner! To complete your meal, you’ll also have to try out my Grinch cookies for dessert! The combination will transport you to Whoville!

Ingredients Needed

You only need 4 ingredients to make this festive Grinch punch! It’s so simple but will have the kids (and adults) raving! For all measurements, check out the recipe card below.

  • Hawaiian Punch: I used green Hawaiian Punch for the perfect Grinch color. The green Hawaiian Punch is kiwi strawberry flavor which is so refreshing! If you can’t find this flavor of Hawaiian Punch, you can also use lemon lime Kool Aid to achieve this green color.
  • Sprite: To make this drink nice and bubbly. You can also use 7-UP or ginger ale! I always use diet or zero sugar soda to keep this drink from being too sugary.
  • Lime Sherbet: In my opinion, this is what makes Grinch punch so good. It makes the drink creamy, frothy, and gives it tasty lime flavor! Combined with the Hawaiian Punch and sliced strawberries, this Grinch punch will have your taste buds singing. If you want your Grinch punch to be creamier, you can use vanilla ice cream instead. This will make it taste more like a float.
  • Strawberries: You really can’t go wrong with fresh strawberries in your drink. I cut them into the shape of a heart for a little added Christmas cheer!

How to Make Boozy Grinch Punch

This Grinch punch is non-alcoholic and kid-friendly, but if you want to make a pitcher for the adults, feel free to add a splash of vodka, rum, or swap out the Sprite for prosecco or champagne.

How to Make Grinch Punch

This green punch recipe is perfect for your next Christmas party! It only takes 5 minutes to mix up. You may want to make a double batch, this stuff always goes fast whenever I make it. It’s just too refreshing to resist!

  1. Start With Hawaiian Punch: To a pitcher or large punch bowl, add the chilled green Hawaiian punch.
  2. Add Soda: Stir in the Sprite or lemon-lime soda.
  3. Add Sherbet: Drop 4-5 scoops of green sherbet into the pitcher.
  4. Finish With Sliced Strawberries: Garnish with strawberry heart slices.
  5. Serve: Pour into glasses and enjoy! Garnish cups with fun Christmas sprinkles if you want.
3-photo collage of punch being prepared.

Decorating Your Glasses

To really impress your guests this holiday season, try decorating your glasses! Just before serving, dip the rim of a glass into corn syrup, then dip into red sanding sugar, green sanding sugar, or holiday sprinkles!

Green punch in a large glass pitcher.

Storing Leftovers

This Grinch punch is best served immediately. This way, the sherbet is nice and frothy and the soda pop still has the perfect amount of fizz. It will last in the fridge in an airtight pitcher for about 2 hours. The longer it sits, the soda may go flat.

Top-down view of Grinch punch served in a glass, garnished with strawberries and sprinkles around the rim. There is a green and white swirled straw in the glass.

More Holiday Beverages

You may have your Christmas menu lineup planned out, but have you thought about drinks? Here are a few of my favorite recipes! Whether you’re wanting something warm and comforting or cold and refreshing, I’ve got you covered! Find my full list of homemade beverage recipes here.

  • To a large pitcher, add the chilled green Hawaiian punch.

  • Stir in the sprite or lemon-lime soda.

  • Drop 4-5 scoops of green sherbet into the pitcher.

  • Garnish with strawberry heart slices.

  • Pour into glasses and enjoy! Garnish cups with fun Christmas sprinkles if you want.

Serves: 10

Serving1cupCalories133kcal (7{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})Carbohydrates33g (11{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})Protein0.4g (1{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})Fat0.3gSaturated Fat0.05gPolyunsaturated Fat0.1gMonounsaturated Fat0.02gCholesterol0.004mgSodium18mg (1{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})Potassium215mg (6{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})Fiber1g (4{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})Sugar29g (32{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})Vitamin A4IUVitamin C10mg (12{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})Calcium20mg (2{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})Iron0.3mg (2{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Beverage

Cuisine American

Keyword 5 minute, christmas punch, Grinch Punch, Kid-friendly, non alcoholic christmas punch

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This fennel and olive oil cake recipe from Claire Saffitz is unique and tasty

This fennel and olive oil cake recipe from Claire Saffitz is unique and tasty

Author, recipe developer, and online video host Claire Saffitz joined the clearly show to chat about her new book “What is for Dessert” and share a recipe! #newdaynw

SEATTLE — Previous senior editor at Bon Appetit and earth-renowned writer, recipe developer, and video clip host Claire Saffitz focuses on the sweet side of everyday living in her new guide “What is for Dessert?”

She joined the clearly show to chat about the book and share a recipe for a single of her easy loaf cakes!

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Fennel & Olive Oil Cake with Blackberries

Kalustyan’s in Manhattan is a single of the most intriguing and remarkable spice and specialty food retailers everywhere. I stop by every time I am in the neighborhood, typically just to browse, and usually close up obtaining several factors I hardly ever knew I essential. A single product I make a level of getting there is saunf mukhwas, or Indian sweet-coated fennel seeds. They are made use of as a palate cleanser, breath freshener, and digestive assist, but I just like nibbling on them for their heady blend of sweet, floral, and licorice-y flavors. That mixture is what inspired this olive oil loaf cake. Just ¼ teaspoon chopped fennel seeds, sizzled in olive oil, perfumes the full cake. It is really fascinating, which is not normally a higher compliment when it arrives to dessert, but in this circumstance, the brightening addition of blackberries and lemon steers it into really snackable territory.

Would make 1 LOAF | Difficulty: 1 (Very Quick) | Active TIME: 30 minutes | Overall TIME: 2 hrs, additionally time to amazing | Distinctive Products:
Metallic loaf pan (4½ × 8½ inches, calculated throughout the top), hand mixer

  • Olive oil for the pan
  • ½ cup as well as 1 teaspoon more-virgin olive oil (4.1 oz / 117 g)
  • ¼ teaspoon fennel seeds, finely chopped
  • 2 teaspoons finely grated lemon zest
  • 1 ⅔ cups additionally 1 tablespoon all-objective flour (8.2 oz / 233g)
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
  • ½ teaspoon baking soda
  • ⅔ cup furthermore 1 tablespoon basic whole-milk (not Greek) yogurt (6.2 oz / 175g)
  • 2 tablespoons additionally 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 substantial eggs (3.5 oz / 100g), at home temperature
  • 1 cup granulated sugar (7 oz / 200g)
  • 6 ounces (170g) fresh new or frozen (but not thawed) blackberries, halved 
  • crosswise if significant (about 1½ cups)
  • ¾ cup confectioners’ sugar (2.9 oz / 83g), sifted if lumpy

Instructions:

PREHEAT THE OVEN AND Put together THE PAN: Set up an oven rack in the centre posture and preheat the oven to 350°F. Brush the bottom and sides of a 4½ × 8½-inch metal loaf pan with a slim layer of olive oil. Line the bottom and two longer sides with a piece of parchment paper, leaving an overhang of an inch or two on each and every aspect. Oil the parchment paper, then established the pan aside.
MAKE THE FENNEL OIL: In a modest saucepan, mix ½ cup (4 oz / 112g) of the olive oil and the fennel seeds and warmth over medium-small warmth, swirling the pan from time to time, until finally the seeds get started to sizzle and the combination is aromatic, about 3 minutes. Eliminate the saucepan from the warmth and stir in the lemon zest (it will instantly sizzle and sputter, then subside). Established the saucepan aside and let the oil infuse with the fennel and lemon as it cools.
Mix THE DRY Substances: In a medium bowl, whisk alongside one another 1⅔ cups (7.9 oz / 225g) of the flour, the baking powder, salt, and baking soda to combine. Set apart.
Mix THE Damp Substances: In a separate medium bowl, whisk together ⅔ cup (5.6 oz / 160g) of the yogurt, 2 tablespoons of the lemon juice, and the vanilla right up until clean. Set apart.
Conquer THE EGGS AND SUGAR, THEN STREAM IN THE INFUSED OIL: In a different massive bowl, with a hand mixer, defeat the eggs and granulated sugar on medium-lower speed until eventually the eggs are damaged up, then improve the speed to medium-high and defeat until eventually the combination is light-weight, thick, and mousse-y, about 3 minutes. Beating regularly, quite little by little stream in the cooled infused olive oil mixture, pausing to scrape in all the seeds and zest, and continue on to beat just till the mixture is smooth and emulsified.
MAKE THE BATTER: Lessen the mixer speed to minimal, then increase about 1-third of the dry ingredients and combine just right up until the flour disappears. Insert fifty percent of the damp substances and blend just right until mixed, then insert the remaining dry elements in two additions, alternating with the remaining damp substances, and mix just until the very last trace of flour disappears. Change to a versatile spatula and fold the mixture numerous occasions, carefully scraping the bottom and sides of the bowl, to make confident the batter is evenly combined.
Incorporate THE BLACKBERIES: Established aside 2 full blackberries for the glaze, then toss the remaining blackberries in the remaining 1 tablespoon flour in a modest bowl until finally evenly coated (this will help stop the berries from sinking to the bottom of the cake). Insert the coated berries to the batter ad fold carefully right until the berries are distributed, then scrape the batter into the ready pan and sleek the leading.
BAKE: Bake the cake right until the floor is golden brown, risen, and break up and a cake tester or skewer inserted into the centre arrives out clean, 50 to 60 minutes. Take out the cake from the oven and allow cool in the pan for 20 minutes, then use a paring knife or a little offset spatula to cut down concerning the cake and the pan alongside the shorter sides. Use the parchment overhang to elevate out the loaf and enable it amazing totally on a wire rack.
MAKE THE GLAZE: Though the cake is cooling, area the 2 reserved blackberries in a medium bowl and crush them extensively with the back of a spoon to launch their juices. Insert the remaining 1 tablespoon yogurt, 1 teaspoon lemon juice, and 1 teaspoon olive oil and whisk to combine. Include the confectioners’ sugar and whisk right up until the glaze is lump-totally free and fluid. Pour the glaze about the prime of the cooled cake and allow it sit till the glazes set, at the very least 15 minutes.

Make it ahead? Indeed. The cake, lined and stored at room temperature, will continue to keep for up to 4 days but is ideal served on the first or 2nd working day whilst the glaze is refreshing.

Use a stand mixer rather of a hand mixer? Indeed. Mix the eggs and sugar in a stand mixer fitted with the whisk attachment and commence with the recipe as penned, switching to the paddle soon after streaming in the infused olive oil.

Bake this in a distinctive pan? Certainly. You can bake the cake in a 9-inch spherical cake pan lined with a silicone or parchment round and brushed with oil. Begin examining for doneness all over 35 minutes.

Recipe from “What’s For Dessert” by Claire Saffitz.

https://www.youtube.com/observe?v=videoseries

Segment Producer Suzie Wiley. Look at New Working day Northwest at 11 a.m. weekdays on KING 5 and streaming reside on KING5.com. Make contact with New Day.

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Use it up jam recipe: turn a soggy fruit salad into a long-lasting preserve | Australian food and drink

Use it up jam recipe: turn a soggy fruit salad into a long-lasting preserve | Australian food and drink

Picture this: it’s the day after a big party – perhaps it was a summer picnic – and among the empty glasses and used plates, slightly soggy crackers and decidedly secondhand-looking wodges of cheese, there’s an assortment of leftover fruit.

Maybe it’s berries or passionfruit that weren’t used on the pavlova, or excess flesh not used in the mango float. More than likely, there’s some sliced lemon that never realised its dream of becoming a garnish. Whatever it is, there’s not really enough of any one thing to do much with, so chances are these odds and sods will either sit on the bench or in containers in the fridge until they’re definitely no good to anyone.

Enter: use it up jam! This recipe allows you to turn bits and bobs of fruit into a delicious preserve that has the potential to last for years in the pantry. It works best with soft summer fruits like cherry, strawberry, blueberry, raspberry, mango, passionfruit, peach, apricot, nectarine and plum.

Anna Matilda’s leftover fruit jam recipe
Anna Matilda’s leftover fruit jam recipe works well with summer berries and stone fruits. Photograph: Anna Matilda

If you’ve never jammed soft fruit before, don’t stress – it’s really not difficult. Boiled down (forgive the pun), it basically amounts to:

  • Mix fruit with ¾ its weight in sugar.

  • Leave until it goes runny.

  • Heat until it goes jelly-like.

  • Seal it in a very clean jar.

Seriously easy!

Of course it’s important to make sure you do stuff safely – like sterilising jars – but if you’re ever feeling overwhelmed about trying a traditional-type skill for the first time, just remember that once upon a time, people used to learn said skill with no fancy cookbooks, no TV shows, and definitely no internet.

I’ve given an example of weights, but you can absolutely tailor this recipe to whatever you have. Just be sure to add ¾ (75{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889}) as much sugar as you have fruit, and you’ll be fine (from a food-preservation point of view).

Ingredients

Fruit that has gone runny after being left to macerate in sugar for a couple of hours
Macerating the fruit allows you to boil it to a set more quickly. Photograph: Anna Matilda

Basic:
Soft fruit
Sugar
Lemon

Example:
350g mixed raspberries, blueberries and mango
262g sugar to suit our fruit weight (350g x 75{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} ­­= 262g)
About ½ a lemon’s worth of slices, 1-2 lemons is good for most quantities

Wash the fruit in warm water, then trim off any manky bits.

Chop larger fruit into similar-sized chunks and remove any pips from stone fruit. Lightly smoosh blueberries if using. Combine with sugar in large pot.

Wash lemon, slice in half (if not already in slices), and squeeze juice into the pot, then add the leftover skin and pulp.

Stir until well combined, cover and leave to macerate for a few hours. Macerating is the process of drawing the juices of fruit out using sugar, which turns the sugar into liquid. This allows you to quickly boil jam to a set – meaning the fruit is more likely to stay in pieces rather than turning to mush.

Once the sugar has liquefied, put the pot on the stove and bring it to a rolling boil.

Test to see if a jam is set by dripping a bit on a cold plate, letting it cool, then giving it a poke
Test to see if a jam is set by dripping a bit on a cold plate, letting it cool, then giving it a poke. Photograph: Anna Matilda

Keep the jam boiling until it sets. A jam or jelly is at setting point when it gels enough to form a wrinkled skin when you push your finger through it. The simplest way to test this is to drip a bit of boiling jam or jelly on a cold plate, letting it cool for five minutes or so, then giving it a poke. If it doesn’t look gelled enough, continue boiling for another five minutes and try again.

Being careful not to burn yourself on the hot, set jam, remove the lemon pieces.

Pour into hot sterilised jars and seal while hot.

Store in a cool dark cupboard, for potentially years before opening, then keep it in the fridge once you’ve cracked the jar.

Notes

  • Most berries and soft fruits can be frozen, so if only have a tiny bit of fruit on hand, just add them to a container in the freezer until you have enough to make a batch of jam. No need to thaw the fruit before macerating.

  • Due to the low pectin levels in ripe strawberries and blueberries, this recipe might make a slightly runnier jam than you’re used to. Be sure to add any white bits of strawberry, as these have more pectin in them and can help reach a set.

  • If your jam just doesn’t want to set, rather than continuing to boil it until it becomes toffee, just jar it up runny and call it syrup! Excellent on ice-cream or yoghurt as a dessert.

  • Hang on to the bits of lemon you pull out of the jam before jarring up – either dehydrate them to enjoy as sticky, gooey candied treats, or pop into a glass with G&T or bubbles. Deliciously frugal!

Anna Matilda, AKA the Urban Nanna, uses permaculture principles to teach traditional skills, crafts and methods of living in the framework of a modern-day world. Visit her website for more jam-making tips.

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A father’s recipe for fudge is a decadent dessert meant for sharing : NPR

A father’s recipe for fudge is a decadent dessert meant for sharing : NPR

As aspect of our series All Items We’re Cooking, Jan Kincaid describes a fudge recipe she grew up making with her mother and father and continued producing into her adulthood.



EMILY FENG, HOST:

All this season, we’ve been sharing tales from our listeners of their beloved spouse and children recipes. It is a series we connect with All Points We are Cooking. Now we listen to from Jan Kincaid, who provides us a dessert intended for sharing with friends and neighbors.

JAN KINCAID: I was really satisfied to submit a recipe known as Pete Kincaid’s fudge. Pete Kincaid would be my father. Effectively, we designed it as a loved ones. But my father commenced to make it in batch immediately after batch and give it to men and women as a gift at Xmas time. He was the director of vocational education and learning for our college method in East Chicago. So he was in demand of property economics, vocational arts – which would be print shop, woodshop, equipment shop, things that aren’t even made available in universities now. My mom would do the shopping. So she would often get the evaporated milk. She would get chocolate chips. She would get the butter and the sugar.

Then we’d established up in the kitchen. We had a minor, small kitchen in East Chicago. And it was a huge pot. And we might comply with the recipe. And then I would stand on a stool. And I was in charge of stirring it for the 11 minutes – or my father. And we would stand there and talk. With fudge, you won’t be able to double the recipe. You can only make a person batch at a time. And that is in which the persistence arrived in with my father. He was an exceptionally client male. And he could possibly spend hrs just generating batch just after batch.

You know, gift offering wasn’t this sort of a large detail where I grew up. And it just was a gesture of friendship and goodwill. So when I was to start with married, we lived in the Chicagoland spot. And then my previous husband’s task took us to Cincinnati. And so it was a way to make friends. You know, I was there all by yourself with a tiny toddler. I was anticipating another infant. You know, I didn’t know anybody or everyone. And it was a way to type of connect to individuals, to make a gift or knock on the door.

The amusing matter about it getting referred to as Pete Kincaid’s fudge is my mom would generally stand guiding my father and roll her eyes simply because she claimed it was – actually, the fudge recipe arrived from her. But my father was – he was a quite personable, sweet gentleman. And so individuals seriously related to him and preferred him. And so, of class, it turned named immediately after him. My mom give up rolling her eyes after several years. But we always laughed about that. It tastes so excellent because it really is so whole of fat and sugar and chocolate. Be courageous and try it. And you may be actually satisfied with the success.

(SOUNDBITE OF Songs)

FENG: That was Jan Kincaid. She lives around Los Angeles now. You can obtain her fudge recipe and all the recipes in our sequence by searching for All Issues We’re Cooking at npr.org.

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