So…My dad has been making jam since I can remember. Nothing tastes better on a slice of fresh bread than this. I’ve been asking him for months now to make jam w/ me for my blog and we finally did it! The recipe is so simple-just takes a couple of hours and a little attention. So if you’re home on a Saturday night- knock yourself out. Hope you enjoy!
Be sure to check out the link @ the end of this post with an older recipe of mine that contains jam if you’re looking to make a dessert with some of this homemade jam. Ciao!
(1) pound Apricot
(3) c. Sugar (it’s a 1:3 ratio so feel free to make as much as you’d like)
(1) Wash Apricots & Completely Let Them Dry Out- They're Can't Be a Drop of Water!
(2) Find the Slit Around the Apricot & Cut All Around.
(3) Twist The Apricot Firmly w/ Your Hands, Cutting The Apricot in Half, Take Out The Pit, Set Aside & Repeat.
(4) In a Medium Sized Pot Throw in Apricots & Sugar, Cover & Set on Lowest Possible Heat and Stir. You Want To Be Stirring The Mixture Every 12-15 Minutes.
Time: 30 Minutes, Sugar Starting to Melt.
Time: 90 Minutes, Sugar Completely Melted and Turned into Liquid.
90 Minutes- Water Should Be A Little High At This Point-Boil Mixture and Then Reduce Heat To Get Rid of Excess Liquid
Time: 2 Hours, Turn Off Heat & Let Jam Cool
When Completely Cooled, Place Jam In Empty Jars, Place In Fridge & Enjoy!
Use The Jam As The Jam Layer For This Great Marmalade Bar Recipe! Click The Pic For The Recipe!!
Here’s a fun spring recipe my niece & I just made during a bake day. These lemon bars just scream Spring Fever…Made from lemons right off my tree, these bars never tasted better!
(1) Package Store Bought sugar cookie dough (aim for around 20 oz or whatever will fill up your cake pan, you can substitute your favorite sugar cookie recipe here )
(2 1/4) c. Sugar
(3) Tbsp. Flour
(3) Tbsp. Heavy Cream
(1/4) c. Powder Sugar and some extra for dusting
Directions Oven @ 350
(1) Line a cake pan with parchment paper and spray with non stick spray. Take cookie dough out of package and spread evenly in the pan. Using your hands dig your fingers into the dough to create pockets in the crust for extra lemon flavor. Bake for 8 minutes or until the crust looks half way baked.
(2) Combine eggs, sugars, cream, and flour and mix until well incorporated.
(3) Wash lemons well and zest four of the lemons with a microplane or zester.
(4) Cut all five lemons in half and squeeze juice into the mix, watch out for the pits!
(5) Pour the lemon mixture over the half baked cookie dough and put back in the oven for 25 minutes or until the lemon mixture has fully hardened.
(6) Take out of the oven and dust extra powder sugar on top. Next, let the bars cool down then place in the fridge for two hours. Once fully cooled take out of the fridge, take off the parchment paper, and cut into 16 bars!
Happy Spring 🙂
Chocolate, Caramel, and Graham Crackers….there’s not much else that can beat the taste of all these flavors in one bite! Check out these delicious dessert bars my Mom & I made over a bake day this weekend.
Ingredients by Layer
18 whole cinnamon graham crackers
1/3 c. light brown sugar
9 oz. unsalted butter
1/2 c. Heavy Cream
(1/2) c. butter
(1 1/2) c. light brown sugar
(1) tsp. water
(2) c. Semi sweet chocolate
(1/2) c. Heavy Cream
(2) tsp. Vegetable Oil
(1/2) c. Walnuts Chopped (optional)
Directions Oven @ 350
(1) Crush the graham crackers in a food processor. Next add the butter and brown sugar until smooth. (If you dont have a FP you can always place the crackers in a large ziplock bag and crush with a rolling pin.) Using a spatula spread the mixture in a cake pan lined w/ parchment paper sprayed with non-stick spray. Bake for 8 minutes or until crust is golden brown.
(2) On a medium heat mix all the caramel
ingredients until fully combined. Next, crank
up the heat and let the caramel mixture boil
for 5-7. Do not stir!
(3) Once your at the right constituency for the caramel (approx that 5-7 min time above) place on top of cooled crust. Let the caramel layer cool for about 20 minutes or until hardened.
(4) Fill up a small pot of water and heat it up on high. Once boiling, lower the temp and place a heat proof bowl on top, creating a double broiler. Inside the bowl place the chocolate layer ingredients and combine until smooth. Place on top of the caramel layer.
(5 Optional )Using a large knife coarsely chop up walnuts and scatter evenly on top of chocolate layer. Let the bars cool for about an hour or until chocolate layer has hardened.
(6) Once hardened, take off parchment paper and cut into 16 bars. The bars are very rich, you could even cut them into 36 bite sized pieces.
Mama Patty Cake
Look @ those layers!!!
Last night, one of my closest friends in the world came over to learn some baking tips and techniques. One of the treats we made is such an old recipe that I’ve been making for years. If any of my family members are reading this, I know you’ve see this one before. If you’re a orange/chocolate lover, you’ll fall in love. You can substitute the orange marmalade for any marmalade flavor of marmalade/jam you like. Raspberry jam would be excellent here. PS this recipe is so easy!
-(2) tsp. vegetable oil
-(12 oz./ small jar size) Orange Marmalade
-(3/4 c.) Semi-sweet chocolate chips
-(1/4 c.) Chopped Pecans
-(1/4 c.) Chopped Hazelnuts
-Store Bought sugar cookie dough (aim for around 20 oz or whatever will fill up your cookie sheet) (use can you use favorite sugar cookie recipe here to substitute)
Jam It Out
(1) Roll out sugar cookie onto a greased cookie sheet. Press into the cookie dough so the top ingredients will eventually incorporate nicely. Bake until golden brown on top, then let cool.
(2) Combine both nuts and toast in a pan on medium/high heat. Move the nuts around frequently so they don’t burn. You’ll know they’re ready when the nuts get very fragrant.
(3) Boil a small pot of water. Once boiling, lower the heat and place a heat-safe bowl with the chocolate chips and vegetable oil on top of the pot. Stir chocolate until completely melted.
(4) Using a butter knife spread marmalade on top of cookie. Next, drizzle chocolate all over the marmalade and place nuts on top. Cut up in 12 squares and enjoy!
Three ingredients, no oven required, and easy on the waist line-what could be better? Not much. Most of us are used to traditional cereal treats made with plain jane rice crispies. However, you can use any cereal you’re into to make this favorite snack. What a great way to get rid of that old box of cereal sitting your pantry about to expire! I made mine two ways. First, with my favorite cereal – cinnamon toast crunch and second, with cocoa flavored rice crispy treats, putting a spin on an old favorite.
(1) Bag or 10 oz. Marshmallows
(6 c.) Cereal
(3) tbsp. Butter (You can use I can’t believe it’s not butter! to make it more low fat)
(1) Melt the butter in a large pot on medium high heat.
(2) Next add the marshmallows and cereal. Stir until the marshmallows have fully melted and all the ingredients are fully incorporated.
(3) Line a cake pan with parchment paper and spray with non stick spray.
(4) Using a nonstick spatula, press the mixture down into the pan and let cool for 15-20 minutes or until fully hardened, cut into 12 even squares and enjoy!
I wrapped mine up individually in plastic wrap and took them to the movies as a snack for everyone to enjoy 😉
Here’s another great low fat recipe that will fill you with energy! You can make a lot of variations of this granola bar by adding or subtracting ingredients. To make it more low fat/cal you can take out the chocolate, almonds or berries. Other than that, these granola bars are almost fat free!
Ingredients Makes 12 Bars
(2) c. Fat free Granola
(1/4) c. Corn Flakes
(1/2) c. Slivered Almonds
(1/2) c. I can Believe It’s Not Butter! (Melted or in liquid form)
(1/2) c. Bittersweet or Dark Chocolate Chips
(1/2) c. Honey
(2) Egg Whites
(1/2) c. Brown Splenda
(1/8) c. Raisins
(1/8) c. Cranberries
How To Oven @ 375
(1) Chop up chocolate chips using a good serrated knife. You want the chocolate to be about the same size as the granola you’re using-even a little smaller. Place in a large bowl.
(2) Toast almonds in a small pan on medium heat. Move the almonds frequently, they burn up quick! You’ll know they’re done when they start turning a little golden brown and fragrant. When ready, chop the almonds up and throw them into the bowl.
(3) Add the granola, berries, cranberry, raisins, and corn flakes in the bowl. Mix well.
Next add the honey, splenda brown sugar, butter & egg whites. Make sure the granola mixture is fully incorporated with the wet ingredients.
(4) Line a cake pan with parchment paper and spray with non-stick spray. Let the granola cook for about 15 minutes or until they are slightly brown on top. Let cool, then place in the fridge until completely hardened. I left mine in the fridge overnight so they were easy to cut through without falling apart.
(5) Cut into 12 even squares and enjoy! It’s best to keep these in the fridge and take out an hour before you serve so everything sticks together and it doesn’t fall apart 🙂