SANDRA’S JALAPEÑO-LIME JAM

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers

that adds a jewel-like flair to appetizers.

Spread on a block of warmed cream cheese and serve with crackers,

or as stated below with Smoked Wild Alaska Salmon...

Yield: 7 (8 oz) half pints

Prep: 20 Mins.

Process: 10 Mins.

INGREDIENTS

12 medium jalapeño peppers, with ribs and seeds, roughly chopped

1-1/2 cups cider vinegar, divided

1/2 cup bottled lime juice

6 cups granulated sugar

2 (3-oz pouches) of Liquid Pectin

1 TB cold unsalted butter

10 drops natural green food coloring

7 (8 oz.) sterile glass canning jars with lids and bands

METHOD

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.

Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.

Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).

Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.

Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.

Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.

Remove jars and place to cool upright on a clean kitchen towel for 15 minutes.  Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don't float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!

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TIPS:

—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.

—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.

SANDRA'S EASY PRUNE PLUM GINGER JAM

Prune plums have a slight tang and are less juicy than other plums

and are fabulous cooked, as the heat concentrates their flavor.

It's divine drizzled over pancakes, ice cream and cheesecakes

or spread over toast, bagels, scones and muffins...

Yield: (Approximately 3-1/2 cups)

Prep: 5 Mins.

Cook: 20 Mins.

INGREDIENTS

2 pounds (appx. 7 large) quartered, pitted prune plums (Found at Costco in a 4 lb container)

2 cups granulated sugar

1 teaspoon ground ginger

2 tablespoons Dole orange-pineapple-banana juice

Salt

--1 tablespoon cold butter

METHOD

Over medium heat, bring prune plums, sugar, ginger, juice, and a pinch of salt to a boil in a pot, while stirring constantly then let cook for 10 minutes.  Begin mashing prune plums with a potato masher, until mixture has the consistency of jam.  Use tongs to remove skins, and continue cooking until you reach your desired consistency.  Remove pot from heat, add the cold butter and incorporate using a wooden spoon (this eliminates the foam while adding flavor).

Let jam cool completely, uncovered, in the pot (if you're not using the water-bath method). Ladle jam into mason jar(s), add lids and rings, then refrigerate, until ready to use (up to 1 month)...or freeze (up to 3 months). Alternatively, water bath sterilized, filled with hot jam, then seal jars by immersing in boiling water for 10 minutes to store up to 1 year in pantry. ~ Enjoy!

Perfect balance of flavors, not too tart nor too sweet...

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Tip:

I refrigerated 1 jar of jam for us now, and water-bath sealed the remaining 3 jars to store in the pantry. It's up to you as to what method you choose to store your newly made jam.

SANDRA’S FESTIVE PB&J THUMBPRINT COOKIES

A very festive and happy day

was spent creating and baking

these lovely cookies...

Yields: Appx. 3 Doz.

Prep: 25 Mins.

Bake: 10 Mins.

INGREDIENTS

½ cup granulated sugar

½ cup packed dark brown sugar

½ cup creamy peanut butter

½ cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

-- Your favorite jam or jelly

(I used Sandra’s Homemade Strawberry-Rhubarb-Banana Jam dyed red and green using food coloring)

--Granulated sugar, for dusting bottom of potato masher (or fork) to flatten cookies

-- Red and green sugar crystals

METHOD

Preheat oven to 375 degrees.  Line a couple of baking sheets with parchment paper, and set aside.

Using a hand mixer, beat together sugars, peanut butter, butter, egg, and vanilla extract in medium bowl.

Place flour, baking soda and powder, and salt in a sieve, then sift over wet ingredients in bowl. 

Using a spoon, stir in dry ingredients, just until blended. Cover and refrigerate for 2 hours.

Shape dough into 1-¼” balls. Place 2 inches apart on prepared baking sheet.

Flatten using a potato masher (or fork) dipped in sugar.

Make an indent in center of cookies using the end of rounded utensil (or your thumb). 

Sprinkle half of the cookies with red sugar crystals, and the other half with green.

Bake 10 minutes, just until light golden brown. Cool 5 minutes on baking sheet.

Move cookies to cool completely on wire rack. 

Once fully cooled, fill center thumbprint of cookies with jam or jelly.

Enjoy!

SANDRA'S HOMEMADE STRAWBERRY-RHUBARB-BANANA JAM

This recipe was inspired by Tom Malony who told
me some time ago when I was visiting my hometown
of Yakutat, Alaska that he just made a batch...

Yields: [8, ½-pt. jars]
Prep: 15 mins. |
Cook: 20 mins.

INGREDIENTS

2 cups fresh rhubarb, chopped into small chunks
2 cup fresh strawberries, de-stemmed, hulled, and cut into small chunks
2 cups bananas, peeled and cut into small chunks
3 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. pkg.) strawberry and banana flavored jello (I use sugar-free)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes; cool on a clean kitchen towel.

In a large stockpot, stir rhubarb, strawberries, bananas, and sugar while bringing to boil over medium-high heat. Reduce heat to a simmer, and continue cooking for 10 to 15 minutes while occasionally stirring, until rhubarb is tender. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix, until dissolved.

Transfer hot jam with a ladle to sterile jars to process so you can store in pantry (versus refrigerator or freezer). Clean the rims with a damp paper towel before placing lids/rims on. Totally immerse the sealed jars of jam into a boiling water bath, and process for 10 minutes; doing so in batches if need be.  Ensure the jars seal by hearing a ping or by hearing a 'dull' tone while tapping on the lids with the end of a butter knife, and store in pantry. – Enjoy!

SANDRA'S STRAWBERRY-RHUBARB-BANANA THUMBPRINT COOKIES

A very scrumptious and versatile cookie recipe
(with some of my tips provided below)...

Yields: (Appx. 36)
Prep: 10 mins.|
Refrigerate: 1 hr. |
Bake: 12 to 14 mins.

Posted by Sandra

INGREDIENTS

***Cookies:
1 cup butter, at room temp.

Strawberry-Rhubarb-Banana Jam Recipe

2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup homemade jam (Link here: (Strawberry-Rhubarb-Banana Jam Recipe) – Or, use your favorite jelly or jam brand (See below).

***Glaze:
1 cup powdered sugar, sifted
2 to 3 teaspoons water
1-1/2 teaspoons vanilla extract

METHOD

Combine butter, sugar and 1/2 teaspoon vanilla extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, and add flour. Beat while scraping bowl often, until well mixed. Cover, and refrigerate at least 1 hour.

Preheat oven to 350 degrees. Line a couple baking sheets with parchment paper.

Shape dough into 1-inch balls. Place 2 inches apart onto prepared cookie sheets. Very gently make an indentation in the center of each cookie with your thumb (I do so with largest end of a clean wine cork to alleviate the outer edge from cracking too much). Fill each indentation with about 1/4 teaspoon jam, totaling ½ cup;  (reserving ¼ cup of jam for later).

Bake for 12 to 14 minutes, until edges are slightly browned. Let stand for 1 minute on cookie sheet, and then remove to rack to cool completely. Add tiny dollops of remaining ¼ cup of jam evenly amongst cookies (as they form slight indentations after jam is baked).  Place wax paper underneath cooling racks (to catch excess glaze) with cookies on them.

Sift the powder sugar through a sieve into a small bowl, add remaining glaze ingredients, and whisk until smooth, and drizzle over cookies on rack with a small spoon.  Let glaze dry. - Enjoy!


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Tips: 


1)  I substitute 1/2 cup of other jam flavors, preserves, lemon curd, or white/milk chocolate candy kisses, mini reese's cups, etc.; 


2) I change out the glaze and drizzle with white/dark chocolate sauce instead sometimes;


3) I also use almond extract at times instead of vanilla; and


4) These cookies are very versatile and make excellent gifts, including serving them on Christmas and Easter!

EASY HOMEMADE RHUBARB N’ STRAWBERRY JAM

How wonderful it is to wake up to toast
spread with your very own homemade
rhubarb n' strawberry jam on
those cold winter days...

Yields: [6 (1/2-pint) jars]
Prep: 15 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

5 cups fresh rhubarb, chopped into small chunks
1 lb. bag of frozen strawberries, thawed, and chopped
3 cups granulated sugar (or splenda)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. package) strawberry flavored jello (use sugar-free if you like)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes, cooling to dry on a clean towel.

In a large stockpot, stir together the freshly chopped rhubarb and sugar. Cover, and let stand overnight.

The next morning, add the chopped strawberries to the stockpot with the rhubarb and sugar, and bring to a boil over medium heat. Boil, stirring constantly, until the rhubarb is soft. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix to dissolve.

Transfer hot jam to sterile jars, and to process so you can store in pantry (versus refrigerator or freezer) place the sealed jars of jam into a boiling water bath, and processed for 10 minutes; doing so in batches if need be. - Enjoy!


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Tips: I thaw the strawberries overnight in the refrigerator, and then chop them just before making jam the following morning. These jars of jam make wonderful gifts, especially if you grow a lot of rhubarb as I do – feel free to double the recipe, or use pint-size jars instead of ½-pint jars.