We’re taking it back to basics with these recipes on how to make jam from scratch and pickle veggies! These recipes are from Community Kitchen ATL - be sure to check out her blog.
Easy Pickled Vegetables
1 -2 lbs seasonal produce (baby cucumbers, jalapeños, mini peppers, etc)
2 T kosher salt
1 C white wine vinegar
1/2 C water
1 t caster sugar
1 t mustard seeds
1 t black peppercorns
1/4 t cumin seeds
Place the cucumbers, radishes, beets and kosher salt in a colander and toss to combine. Allow to “sweat” for 30 minutes. Rinse with cold water, drain well and put in a quart-size jar.
Place the vinegar, water and sugar in a large bowl and whisk until sugar has dissolved. Add the mustard seeds, peppercorns and cumin seeds. Stir to combine. Pour over the vegetables and close the jar. Let sit 1 – 3 hours at room temperature before serving. Store in the refrigerator for up to 3 months.
Makes 4 cups
Seasonal Vegetable Recommendations
Spring/Summer: asparagus + beets + cucumbers + green beans + okra + onions + peppers + radishes
Fall/Winter: Brussels sprouts + cabbage + cauliflower + onions + peppers + radishes
Stone Fruit Jam
2 lbs fresh stone fruit, pitted + cut into small wedges
1 1/2 C caster sugar
1 lemon
2 T white balsamic vinegar
1/4 C water
1 - 2 sprigs of fresh herbs (rosemary, thyme, lavender, basil, etc)
In a medium saucepan, toss the fruit with the caster sugar. Stir to combine and let stand for one hour.
Squeeze the lemon over the fruit mixture and add it to the saucepan. Add the balsamic vinegar, water and fresh herbs. Bring to a simmer over medium-high heat. Skim off any scum that rises to the surface.
Reduce heat to low and simmer, stirring occasionally and mashing the fruit, for about 30 minutes or until you’ve reached desired consistency. Remove from heat and discard the lemon and herbs.
Transfer the jam to pint-size jar and close the jar. Allow the jam to cool to room temperature. Store in the refrigerator for up to 3 months.
Makes 1 pint
Seasonal Fruit Recommendations
Spring/Summer: apricots + cherries + figs + mangos + peaches + plums
Fall/Winter: apples + figs + pears
Mixed Berry Jam
1 1/2 lbs fresh berries*
1 1/2 C caster sugar
1/2 lemon, seeded
In a medium saucepan, toss the berries with the caster sugar. Stir to combine and let stand for one hour.
Squeeze the lemon over the berry mixture, add it to the saucepan and bring to a simmer over medium-high heat. Skim off any scum that rises to the surface.
Reduce heat to low and simmer, stirring occasionally and mashing berries, for about 30 minutes or until you’ve reached desired consistency. Remove from heat and discard the lemon.
Transfer the jam to pint-size jar and close the jar. Allow the jam to cool to room temperature. Store in the refrigerator for up to 3 months.
Makes 1 Pint
*If using strawberries, hull + quarter. If your berries are large, halve or quarter them.
Seasonal Recommendations
Spring/Summer: blackberries + blueberries + gooseberries + strawberries + raspberries + red currants
Fall/Winter: cranberries