This week we are Saving Summer with lots of great recipes that take advantage of nature’s bounty during the growing season and extend its use into fall and winter. Farmers’ markets and roadside stands are redolent with summer produce, if you are fortunate enough to live or visit some place that’s not hotter than the hinges of the gates of hell right now.
As much as I love Dubai, there is no other way to describe our summer heat index. Just recently, though, I was able to visit the island of Jersey in the English Channel and I was practically skipping with joy to buy eggs and Jersey Royal potatoes at roadside stands. It’s all on the honor system. You just take what you need and drop the money in the box!
Here in Dubai, the farmers’ markets close for the summer but fresh produce is flown in from everywhere around the world. These apricots were from Lebanon, if I remember correctly. I try to buy those items that have traveled the least distances.
Make sure you scroll on down to the bottom and check out all the lovely recipes and “how-to” instructions we have for you this week. And many thanks to my co-host, Tara, from Noshing with the Nolands. She’ll be leading the Saving Summer Twitter chat this evening so be sure to join in!
Ingredients
2 lbs or 910g fresh apricots
1 small habanero
3 1/2 cups or 700g sugar, divided
Half pack pectin - Just less than 1 oz or about 25g (I use the Sure-Jell brand and the box says 1.75oz or 49g.)
1 teaspoon fine sea salt
1/4 cup lemon juice
1/2 cup orange juice, most pulp
3-4 clean, sterilized jam jars
Wide-mouth funnel for filling jars
N.B. Make sure your jars and lids are thoroughly sterilized because this quick canning method does not require a hot water bath or pressure cooking. If you have any doubts whatsoever, store the jam in the refrigerator once cooled.
Method
Halve your apricots and remove the pits. Pull the stem off of your habanero and discard it.
In a large pot, heat your apricots with the habanero, 3 cups or 600g of the sugar, the sea salt and the lemon and orange juices.
Cook over a low to medium heat for about 15-20 minutes, stirring occasionally and skimming any white foam that forms around the top. The apricots and habanero should start falling apart and turning to pulp.
Get your jars ready for filling by lining them up on some paper towels (to catch the inevitable drips onto your countertop) and inserting a metal teaspoon into each one. A wide-mouth funnel will make this so much easier! Put the funnel into the first jar, at the ready.
Meanwhile, mix your pectin with the remaining half cup or 100g of sugar.
Remove the pot from the heat and allow it to cool for just a few minutes. Use your hand blender to puree the mixture to your desired consistency.
Return the pot to the heat and add in the sugar/pectin mixture. Mix well and bring the pot to a full rolling bowl for at least a minute.
Ladle the boiling hot jam into the clean jars, moving the funnel along as you go. Do be careful not to splash jam on yourself.
I completely missed taking a picture at this stage so here's one from when I made tomato chutney for Sunday Supper. Pretend this is apricot habanero jam. :) Same process.
Remove the teaspoons and screw the lids on the jars very tightly, using a towel to hold the jars and turn the lids, starting with jar one. When you get to jar three or four, start over at number one, trying to tighten them all just a little more.
Turn the jars upside down so that the hot jam further sterilizes the insides of your clean lids.
Leave the jars upside down until the jam has completely cooled, which could take several hours. Turn the jars upright and check that the center button on the lids have popped in, if your lids have those. Any jars whose buttons have not popped in should be stored in the refrigerator as this means the seal is not good and bacteria could get in. If this jam lasts that long. :) I could eat it with a spoon.
Enjoy!
Garden growing overtime? Fruit and veg box overflowing? Can't resist the local produce at the farmers' market? Then this is the Sunday Supper for you!
Learn how to …
Sip sunny cocktails and smoothies
Scoop up special salsas and sauces
Jump into jellies, jams and preserves
Pucker up for pickles
Slurp and spoon soup and a side dish
Dive into divine desserts
 |
| Photo credit: Glenys Claverie |
Here in Dubai, the farmers’ markets close for the summer but fresh produce is flown in from everywhere around the world. These apricots were from Lebanon, if I remember correctly. I try to buy those items that have traveled the least distances.
Make sure you scroll on down to the bottom and check out all the lovely recipes and “how-to” instructions we have for you this week. And many thanks to my co-host, Tara, from Noshing with the Nolands. She’ll be leading the Saving Summer Twitter chat this evening so be sure to join in!
Ingredients
2 lbs or 910g fresh apricots
3 1/2 cups or 700g sugar, divided
Half pack pectin - Just less than 1 oz or about 25g (I use the Sure-Jell brand and the box says 1.75oz or 49g.)
1 teaspoon fine sea salt
1/4 cup lemon juice
1/2 cup orange juice, most pulp
3-4 clean, sterilized jam jars
Wide-mouth funnel for filling jars
N.B. Make sure your jars and lids are thoroughly sterilized because this quick canning method does not require a hot water bath or pressure cooking. If you have any doubts whatsoever, store the jam in the refrigerator once cooled.
Method
Halve your apricots and remove the pits. Pull the stem off of your habanero and discard it.
In a large pot, heat your apricots with the habanero, 3 cups or 600g of the sugar, the sea salt and the lemon and orange juices.
Cook over a low to medium heat for about 15-20 minutes, stirring occasionally and skimming any white foam that forms around the top. The apricots and habanero should start falling apart and turning to pulp.
Get your jars ready for filling by lining them up on some paper towels (to catch the inevitable drips onto your countertop) and inserting a metal teaspoon into each one. A wide-mouth funnel will make this so much easier! Put the funnel into the first jar, at the ready.
Meanwhile, mix your pectin with the remaining half cup or 100g of sugar.
Remove the pot from the heat and allow it to cool for just a few minutes. Use your hand blender to puree the mixture to your desired consistency.
Return the pot to the heat and add in the sugar/pectin mixture. Mix well and bring the pot to a full rolling bowl for at least a minute.
Ladle the boiling hot jam into the clean jars, moving the funnel along as you go. Do be careful not to splash jam on yourself.
I completely missed taking a picture at this stage so here's one from when I made tomato chutney for Sunday Supper. Pretend this is apricot habanero jam. :) Same process.
Remove the teaspoons and screw the lids on the jars very tightly, using a towel to hold the jars and turn the lids, starting with jar one. When you get to jar three or four, start over at number one, trying to tighten them all just a little more.
Turn the jars upside down so that the hot jam further sterilizes the insides of your clean lids.
Leave the jars upside down until the jam has completely cooled, which could take several hours. Turn the jars upright and check that the center button on the lids have popped in, if your lids have those. Any jars whose buttons have not popped in should be stored in the refrigerator as this means the seal is not good and bacteria could get in. If this jam lasts that long. :) I could eat it with a spoon.
Enjoy!
Garden growing overtime? Fruit and veg box overflowing? Can't resist the local produce at the farmers' market? Then this is the Sunday Supper for you!
Learn how to …
- Dry Fruit - No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy's Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma's Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi's Kozy Kitchen
- Spicy Apple - Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D's Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor's Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue's Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze 'em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
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