Happy Sunday Supper and thanks to our organizers-they are the very best.
We’re canning this week and I’m thrilled. I love to can summer produce.
Jams, chutneys, pickles…you name it. There’s just something so satisfying about the entire process and all winter we get to have treats out of our cupboard. Makes me feel closer to my Gran who as a farmer’s wife, canned everything you could dream of.
I have gone a little bit fig crazy lately. You see, I have this one little tree that I’ve already shown in my newsletter (won’t bore you again with it) and I’ve now got one, little, tin,y baby fig. Just one.
Ok, here’s my little tree.
As a result, in my head I’ve a whole grove of thriving figs and need to make lots of recipes up.
How about jam?
I found a beautiful flat of figs (nice bit of alliteration there too) at my local Italian grocery store and with strawberries everywhere right now I decided on a mix of the two.
I usually use a pectin for my jam but I was given a carton of a new product with the sugar and pectin together. I’d totally use it again. Don’t think of this as an endorsement post. I got the product as a giveaway at a Women’s show and this company doesn’t know me from Adam.
But it sure does create a nice, thick jam and really quick. My only criticism is that I only got three jars out of the whole procedure and this jam is so wonderful that you’ll want WAY more.
- 500 grams jam sugar
- 5 cups chopped fruit (I used an equal amount of figs and strawberries)
- 2 T lemon juice
- For the appetizer:
- 250 grams chevre
- 1 cedar plank (soaked in water)
- 2 T balsamic glaze
- 1 T olive oil
- ½ tsp cracked pepper
- Combine the jam ingredients in a pot, bring to a boil and skim off the bubbles. Pour into sterilized jars and process in boiling water for 11 minutes.
- For appetizer:
- Place chevre on plank top with ¼ cup jam, balsamic, olive oil and pepper. BBQ until cheese is soft and serve with lots of french bread.
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
Strawberry Butter from The Urban Mrs
Super-Easy Strawberry Jam from The Weekend Gourmet
Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravalex from That Skinny Chick Can Bake
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious
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