Asian Plum Sauce

IMG_5840My brother has been on a canning kick lately and he inspired me to go crazy with the fresh fruits. After taking a trip to the local ‘pick your own’ farm, we made two types of blueberry jam, pickled eggplant, and I went on to make peach chutney and this delicious asian plum sauce. The recipe makes aboutĀ 3.5 cupsĀ so if you are looking for just a taste you should definitely cut it in half. I find that it is very good with fish and chicken or as a dipping sauce and can easily substitute for the canned plum sauce called for in recipes.
Continue reading


Concord Grape Jam



I am not sure why it took me so long, but I have finally discovered the wonder of concord grapes. The “grape” flavor that is so commonly found finds its roots in this fruit but as it has a limited season, they are not readily found in supermarkets. I came across them just the other day and thought to myself, I should try these.My first pound was supposed to be for muffins however after the first taste I ate through the whole thing without saving any. This morning I decided to return to buy a few more pounds to bake with but alas they only had one left. I remembered an old roommate of mine made a great batch of concord basil jam but I decided to just try my hand at the basic jam first. The color is amazing, a deep purple I didn’t think could be found naturally. In my batch I did not add lemon juice however I feel it would add the perfect amount of tang that I lost when I added the sugar.

Continue reading

Mixed berry jam

I made this for some berry bars we were testing at work. The recipe called for dark jam and we only had apricot so I improved:

Mixed Berry Jam

  • 2 cups mixed berries, I used strawberries and blackberries, 1 cup each, make sure you choose berries with a higher pectin content, otherwise you will need to use powdered
  • 2 cups sugar
  • Juice of half a lemon

Mix all ingredients together bring to a boil, stirring occasionally. Simmer about 20-30 minutes. To check if jam is finished, take a spoonful of jam and put it on a cold plate. If it gels or wrinkles when you touch it, the jam is ready to be transferred to a jar and canned, cooled and refrigerated, or used immediately as a warm sauce. Great with vanilla ice cream.