Monday, July 23, 2012

Small Batch Jam

Here in Iowa, we are having a very dry and hot summer, so a few of our summer fruits are not as plentiful.  So what do you do when you only 1 quart, or 4 cups of fruit and you want to make jam?  I found a small batch jam recipe from Canning Homemade that seemed ideal.  This seems to be a great general small batch jam recipe and I have used it with Peach and Rhubarb jam, and with fresh apricot jam, and so far they have both worked out well.  It will not be overly sweet, and it may be soft-set, but even the best jam makers have variances in their end result.  This makes about 3 cups of jam.

4 cups fruit - diced small
1 1/2 c sugar
2 tbsp lemon juice
1 1/2 - 2 tbsp pectin (sure-jell powdered)  Use less if you have some young fruit, or less ripe fruit, more if the fruit is just ripe or a bit over ripe.

Cook fruit over medium heat until it starts to let go of its liquid - about 10-15 minutes.
Add sugar and lemon juice, and cook until it comes to a boil and the fruit has softened.
Add pectin, stir and bring to roiling boil.  Let boil 1 minute, do not stir.
Take off heat, pour into sterile jars, tighten lids and either process as you would for regular jam or refrigerate.

Saturday, July 14, 2012

Cinnamon Pull Apart Bread

Cinnamon Pull Apart Bread

3 cups flour (I used bread flour)
1 tsp cinnamon
2 tsp instant yeast
1 tsp salt
2 tbsp honey
2 tbsp oil
1/2 stick butter softened
1 cup sugar
2-3 tsp cinnamon
powdered sugar

Mix together the first 6 ingredients for the dough.  Knead just like you would for a loaf of white bread, about 8-10 minutes.  Form into a ball, oil and let sit in a covered bowl until doubled in size.

Punch down, and roll out on an oiled board, to a 10x15 inch rectangle. Spread with softened butter, then mix the remaining cinnamon and sugar together and sprinkle all over.

Using a sharp knife, or pizza cutter, cut into 2 x 10 inch strips.  Stack strips, then cut into 2 x 3 stacks or whatever size will fill up your bread pan.  Stand strips into your greased bread pan, try to pack it full enough so the strips don't fall over.  Or just stack them in, it doesn't matter, whatever way that will fill your bread pan works.  If you have any leftover cinnamon sugar, sprinkle on top.

Preheat your oven to 350, and let your cinnamon bread now risecovered for about 30 minutes.  Bake for 35-40 minutes.

Remove from oven and loosen sides, turn over onto platter.

Make a simple powdered sugar glaze, and drizzle over bread.