Strawberry-Almond Overnight Refrigerator Oats

Strawberry-Almond Overnight Refrigerator Oats
Prep Time
20 minutes
Number of Servings
1
Ingredients
  • [q:1/2] cup of your favorite milk
  • [q:1/2] cup rolled oats (not instant)
  • [q:1/2] cup sliced fresh strawberries
  • 1 Tbsp strawberry jam
  • [q:1/2] tsp vanilla extract
  • 1 Tbsp sliced almonds
Directions
  1. Mix all ingredients together in a glass mason jar or a glass dish.
  2. Cover jar or dish with a lid, place in the fridge, and let sit overnight.
  3. The next morning before serving, stir and enjoy.
Nutrition Info
Made with low-fat milk: 338 Calories, 12 g Protein, 55 g Carbohydrates, 21 g Total sugars (10 g Added sugars), 7 g Fiber, 9 g Total fat (2 g sat), 62 mg Sodium, [nutrition:5] Vitamin C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Magnesium,[nutrition:2] Vitamin B1 (thiamine), B12, Calcium, [nutrition:1] Vitamin B6, D, E, Folate, Iron, Potassium

Jam Crêpes with Vanilla Sugar

Jam Crêpes with Vanilla Sugar
Prep Time
25 min prep
Number of Servings
makes 2 small portions
Ingredients
  • 2 Tbsp whole-wheat flour
  • [q:1/2] Tbsp vanilla sugar*
  • Pinch of salt
  • [q:1/3] cup low-fat milk or soy milk
  • 1 Tbsp whisked egg
  • Splash of mild-flavored olive oil
  • 2 Tbsp 100 percent fruit jam (fruit-sweetened) **
  • 1 tsp confectioners’ sugar
Directions
  1. Mix flour, vanilla sugar, salt, milk, and egg together. Stir until batter is smooth.
  2. Heat oil in a small frying pan. Pour half of batter into pan and fry crêpe for a few minutes until dry on top and light brown on other side. Flip over and fry for another minute or so until light brown. Slide onto a plate and repeat with remaining batter to make a second crêpe. 
  3. Place crêpes on two small plates. Spread with jam, roll up, and dust with confectioners’ sugar.
Nutrition Info
Per serving (1 crêpe): 191 Calories, 3 g Protein, 34 g Carbohydrates, 4 g Fiber, 5 g Total fat (1 g sat), 171 mg Sodium, [nutrition:5] Vitamin D, [nutrition:2] Vitamin C, [nutrition:1] Phosphorus 

No-Cook Apricot Jam

No-Cook Apricot Jam
Prep Time
15 minutes prep + overnight soak time
Number of Servings
9 oz (4 mason jars)
Ingredients
  • 18 oz dried organic apricots, chopped into [q:1/2] inch cubes 
  • 2 cups apple juice
  • Juice of 1 lemon
  • 2 tsp honey
Directions
  1. Put apricots in a bowl, cover with apple juice, and set aside to soak overnight.
  2. The next day, add lemon juice and honey to apricot mixture and purée to a smooth paste with an immersion blender.
  3. Bottle into cold, sterilized jars and store in the fridge or heat-process by waterbathing using the hot-pack method for 10 minutes 
Nutrition Info
21 Calories, 5 g Carbohydrates, 1 g Fiber, 1 mg sodium, [nutrition:1] Vitamin A

Hot-Pack Method Waterbathing

Hot-Pack Method Waterbathing
Jam Canning 101
Mark Wallace
Jars of Jam

Choosing Your Canning Jars

You cannot use or reuse ordinary glass jam jars for heat processing because they don’t have thick enough glass to withstand the heat.

The best jars to buy for waterbathing are Kilner or Le Parfait jars, which come with rubber seals and clips to allow the steam to escape.

Alternatively, you can buy Ball or Mason glass jars with two-part lids, which consist of a flat disk held in place by a screw band; these are ideal because the disk part forms a vacuum when it is secured correctly, meaning you can check the seal before you tighten the screw band.

Check that rubber seals are not damaged in any way before using. New metal disks for Mason jars should be used each time.

All jars should be examined before use to make sure there are no chips or cracks in the glass. Also ensure that the new lids are not damaged in any way.

Sterilizing Your Canning Jars

Make sure you use specialty jars for waterbathing, and make sure the lids and seals are in perfect condition.* Clean the jars and lids in hot soapy water. Rinse thoroughly or put them through a dishwasher cycle. Heat the rubber seals, jars, and lids in simmering water to 180° or just above; do not allow the lids to boil or the rubber or plastic will perish. Alternatively, put the jars in the oven at 185°. Store the jars in the water, dishwasher (with the door closed), or oven until you are ready to fill them, as they should be hot for processing.

Hot-Packing Your Canning Jars

  1. Fill hot, sterilized jars with fruit mixture, allowing 1/4-inch headroom. Don’t overfill the jars or the contents will bubble up inside the jar and overflow, ruining the seal.
  2. Remove any air bubbles trapped inside the jars by poking inside them with a sterilized plastic chopstick or narrow spatula. Clean the rim of the jars with water or a little vinegar on clean paper towels to ensure a good seal.
  3. Put on the lids. Note that screw bands should not be fully tightened at this stage. Wipe off any splashes around the lid with paper towels.

Water Bath Canning Method

Preparing the Water Bath for Canning

  1. Place the filled jars upright on a wire or wooden rack fitted inside a large, deep, heavy-bottomed saucepan such as a stockpot. If you don’t have a rack, simply cut out a circle of unwaxed cardboard and place it in the bottom of the pan or sit the jars on a folded towel. Be sure the pot has a tight-fitting lid and is deep enough to accommodate the jars. Wind a towel around the jars to stop them from clattering about; this isn’t necessary if you have a specialty rack designed to keep the jars apart. For best results, they should be at least 1/2-inch apart to allow the water to circulate around the jars.
  2. Fill the pan with warm water (100°), so that it covers the tops of the jars by at least 2 inches. Put the lid on the pan and place it over a low to medium heat. Bring slowly to 190°. Depending on the size of your pan, the water should take approximately 30 minutes to heat. Increase the heat and bring the water to a rolling boil (212°) before setting your timer.

Water Bath Canning Processing

  1. Process for the time allocated in the recipe. The water should be visibly boiling throughout the whole process, although you might have to reduce the heat to stop it from spurting over your oven.
  2. After processing, switch off the heat and allow the jars to stand for 5 minutes before attempting to remove them. Remove the jars one at a time from the boiling water using metal tongs or heatproof rubber gloves, keeping the jars upright at all times.

Water Bath Canning Sealing Process

Leave to stand upright on a heatproof surface and test the seals after 24 hours.

You can’t check the seals with Kilner or Le Parfait jars. For Mason-style lids, remove the screw bands and try to lift the lids—they should feel stuck to the jars. If this is the case, the jars are suitable for long-term storage and should last up to a year if stored in a cool, dark place preferably between 50° and 68°. If you can lift the lids off the jars at this stage, they haven’t sealed completely and won’t be suitable for long-term storage; transfer them to the fridge and eat within a couple of days.

Sources

The Gentle Art of Preserving by Katie and Giancarlo Caldesi ($29.95, Kyle Books, 2014)

You might also like...

Tags
jam
canning
jars

Future Sidebar Content

Watch this space!

Tomato Jam

Tomato Jam
Prep Time
70 minutes
Number of Servings
Makes approximately 1 cup
Ingredients
  • [q:1 1/2] lb ripe red tomatoes, peeled* and diced
  • 2 Tbsp fresh lemon juice
  • [q:1/3] cups honey
  • [q:1/4] tsp ground coriander
  • Salt and freshly ground black pepper to taste
Directions
  1. Combine tomatoes, lemon juice, honey, and coriander in a saucepan. Add salt and pepper to taste.
  2. Bring mixture to a simmer. Reduce heat to low and let mixture simmer until it becomes thick, approximately one hour.
  3. Transfer jam to a glass storage container and keep in the fridge for up to three days.
Nutrition Info
Per serving ([q:1/4] cup): 119 Calories, 2 g Protein, 31 g Carbohydrates, 28 g Total sugars (23 g Added sugars), 2 g Fiber, 0 g Total fat (0 g sat), 300 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B6, K 

Swedish Low-Sugar Raspberry Jam

Swedish Low-Sugar Raspberry Jam
Prep Time
25 minutes
Number of Servings
Makes approximately 10 1/2 ounces
Ingredients
  • 14 oz fresh or frozen raspberries
  • Juice of [q:1/2] lemon
  • 6 Tbsp granulated cane sugar
Directions
  1. Stovetop Method: Put berries and lemon juice into a heavy-bottomed saucepan. Cook over low heat for about 5 to 7 minutes or until fruit has softened, stirring frequently.
  2. Add sugar and stir over medium heat until sugar has dissolved. Increase heat to high and boil rapidly until setting point is reached, approximately 5 minutes. Stop cooking when you are happy with the consistency—either runny enough to pour over yogurt and oats or firm enough to spread on toast.
  3. Pour into a large, warm, sterilized container. Seal and set aside to cool. Store in the fridge for up to 2 weeks or do a waterbath in Mason jars or two-part lid jars using the hot-pack method for 10 minutes for a longer shelf-life.

Blueberry-Chia Seed Jam

Blueberry-Chia Seed Jam
Prep Time
20 minutes
Number of Servings
Makes about [q:1 1/2] cups (serves 4)
Ingredients
  • [q:1 1/2] Tbsp chia seeds
  • 3 Tbsp water
  • [q:1 3/4] cups blueberries
  • 1 Tbsp lemon juice
  • 2 Tbsp honey
  • 1 tsp vanilla extract, optional
Directions
  1. Combine chia seeds and water in a small bowl. Set aside and let soak for 10 minutes.
  2. Meanwhile, mash blueberries in a small pan with a potato masher or large spoon. Add lemon juice and honey and simmer mixture over medium-high heat for 5 minutes.
  3. Remove pan from heat. Whisk in vanilla extract, if using, and chia seeds until mixture is well combined.
  4. Transfer jam to an airtight container. Store in the fridge and enjoy within one week.
Nutrition Info
Made with vanilla extract: 38 Calories, 1 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 1 mg Sodium, [nut:1] Vitamin C

Making Jam

Making Jam
It's easier than you think.
Lynn Tryba
jars of homemade fruit jam

Not long ago when someone wanted fresh raspberries, blueberries, or other summertime fruits, they had to enjoy them when they were in season. These foods couldn’t be found year-round in the produce aisle, as they can now.

To make the harvest last, homesteaders preserved fruits into jams and jellies that could be eaten anytime—especially during the dark winter months. And while it’s true that these days you can easily buy a jar from the store, where’s the fun in that? Home cooks are rediscovering the art and thrill of making their own preserves from summer’s peak harvest.

Making Jam: Easier Than You Think

Making your own jam is not hard. Set aside a little time to enjoy this fun summer activity. The result? A taste of the season you can enjoy all year.

You might also like...

Tags
jam
fruit
berries

Future Sidebar Content

Watch this space!

Organic Strawberry Jam

Organic Strawberry Jam
Ingredients
  • 2 pounds fresh organic strawberries
  • 4 cup organic sugar
  • [q:1/4] cup organic lemon juice
Directions
  1. In a large mixing bowl, crush berries until you have 4 cups.
  2. In a saucepan, mix together the mashed strawberries, sugar, and lemon juice.
  3. Stir over low heat until sugar is dissolved.
  4. Increase heat to high, and bring the mixture to boil, stirring often.
  5. Cook for approximately 15 minutes - or until mixture reaches 220 degrees.
  6. Transfer to jars, leaving [q:1/4] to [q:1/2] inch headspace.
  7. Place lids and rims on jars
  8. Place in a water bath for 20 minutes.

Strawberry Jam with Thai Herbs

Strawberry Jam with Thai Herbs
Number of Servings
Makes about 4 half-pint jars
Ingredients
  • 3 pounds rinsed and hulled strawberries, diced (about 9 cups)
  • [q:1 1/2] cups sugar
  • 3 Tbsp strained fresh lemon juice
  • 2 Tbsp minced fresh cilantro
  • 1 Tbsp minced fresh Thai basil
  • 1 Tbsp minced fresh mint
Directions
  1. Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl.
  2. Put the strawberries and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan and bring to a boil over high heat. Boil, stirring occasionally, until the syrup is reduced to about [q:1 1/2] cups, about 20 minutes.
  3. Return the strawberries and any accumulated juice to the pan, along with the lemon juice, and bring to a simmer. Simmer, stirring frequently, until a small dab of the jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 15 minutes. Skim off as much foam as you can, then remove from the heat and stir in the herbs. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
  4. Ladle the hot jam into the jars, leaving [q:1/4] inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process.
  5. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Subscribe to jam