Kitchen Jam

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I love the impressiveness of Bananas Foster, flambe’d table-side to bring to a close a terrific meal. This jam is my attempt to put the gooey, caramel-rum-banana essence of Bananas Foster into a jar. As it turns out, Bananas Foster Jam is also one of the easiest gifts to make, and its taste is as impressive as the original. Simple, too – make it from readily available bananas, with no added pectin. The sugar and rum combine to carmelize and thicken the jam.

If you’re an Elvis fan, this is a great complement to peanut butter for a rock’n'roll style PBJ. If you want to extend the Bananas Foster taste, it’s also wonderful as a topping for a rich vanilla ice cream – maybe with a bit of real whipped cream on top.

Or you can eat it like I do, right out of the jar. Enjoy!

BANANAS FOSTER JAM
8-9 ripe but still firm bananas (about 3 cups, mashed)
½ cup lemon juice
2 cups white sugar
2 ½ cups dark brown sugar
1 teaspoon cinnamon
¼ c. dark rum
¼ cup water (if needed)

• Mash the bananas, using a fork or pastry blender. Add in the lemon juice, and measure to be sure you have at least three cups of jam.
• Put the bananas into a 6qt. saucepot. With the banana mixture on the heat, stir in the sugars and cinnamon.
• Cook over medium heat, stirring every few minutes until the bananas are a thick puree – about 45 minutes.
• After 45 minutes, stir in the dark rum, and continue cooking for at least 15 more minutes to cook the alcohol out of the mixture.
• Remove from the heat and fill sterilized jars, leaving ¼ inch headspace. Adjust the caps.
• Process in a hot-water bath according to USDA directions: 15 minutes for one-cup (8 oz.) jars.

Makes 5-6 cups of jam.

The first recipe is Cranberry Orange Jam, which I published in November. It’s an easy four-ingredient jam (no added pectin, lower sugar) which takes only a half-hour of stovetop cooking and is suitable for hot-water-bath canning, freezing or immediate eating. Enjoy!

Cranberry-Orange Jam

3 cups fresh or frozen whole cranberries (about one 12 oz. bag)
1 1/2 cups orange juice (I juiced five large blood oranges; you can also include regular orange juice)
3/4 cup dark brown sugar
2 teaspoons grated fresh ginger

• In a saucepan, mix together the orange juice, brown sugar and ginger. Heat the mixture, and when the sugar begins to dissolve, stir in the cranberries.
• Cook the cranberries until they pop open, stirring over medium heat to prevent scorching. Add more orange juice or water if the mixture thickens too quickly. Cook for 15-20 minutes on medium, or until the berries break down.
• Put the berries through a food grinder or food mill to create a puree and separate out the cranberry skins. If you don’t have a food mill, pulse the mixture in a blender and then push the fruit puree through a sieve or colandar to catch (most of) the skins.

Once pureed, this makes about three cups of jam. Either process in a hot water bath according to USDA recommendations, freeze or keep in the refrigerator and use within 3-4 weeks.

My grandfather used to say tomatoes overproduce so that we could save some for February (by canning, of course!)  As the produce aisles in the local stores fill up with fixin’s for Thanksgiving, I hear my grandfather’s voice. Only this time, we’re talking about the bushels of cranberries, and how beautiful a jar of cranberry jam looks on the Thanksgiving table.

My sister likes jellied cranberry sauce out of the can; my mom loves her home-made chopped cranberry relish which, full of skins and fiber, is a little hard for me to digest these days. But I like the soft spread my grandfather used to make – cranberries simmered in orange juice and ginger with just enough brown sugar to be tart-sweet. Grandpa ran his cooked cranberries through a food mill after cooking to produce jam – a very different consistency than either conventional jellied cranberries or whole or chopped cranberry relishes. The taste is big and bright. No need for pectin – the cranberries bring enough pectin to the mix to produce jam. And the soft spread is much easier for me to digest.

I found this recipe in an old cookbook, and the tastes are very similar to my grandpa’s recipe. It makes three cups, which is just about enough for a big family Thanksgiving – or enough to share if you’re feeding a smaller crowd. If you want to can the jam, fill clean hot four or eight oz. jam jars and leave 1/2 inch headspace. Add lids, and process in a boiling water bath for 10 minutes, according to the USDA directions for water-bath canning. Or you can fill containers suitable for freezing, seal and cool, and freeze.

This jam will keep in the refrigerator for three to four weeks – or through the holidays, with plenty left to dress leftover turkey sandwiches or bake into jam filled holiday cookies.

Cranberry-Orange Jam

3 cups fresh or frozen whole cranberries (about one 12 oz. bag)

1 1/2 cups orange juice (I juiced five large blood oranges; you can also include regular orange juice)

3/4 cup dark brown sugar

2 teaspoons grated fresh ginger

• In a saucepan, mix together the orange juice, brown sugar and ginger. Heat the mixture, and when the sugar begins to dissolve, stir in the cranberries.
• Cook the cranberries until they pop open, stirring over medium heat to prevent scorching. Add more orange juice or water if the mixture thickens too quickly. Cook for 15-20 minutes on medium, or until the berries break down.
• Put the berries through a food grinder or food mill to create a puree and separate out the cranberry skins.

Once pureed, this makes about three cups of jam. Either process in a hot water bath according to USDA recommendations, freeze or keep in the refrigerator and use within 3-4 weeks.  

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Here are the shout-outs to all of the canners, preservers and jam-makers who were recognized at this year’s Delaware State Fair during its July 23 – August 1, 2009. The .pdf of the official is at the Deleware State Fair site, and this link. Next year’s Delaware State Fair will be open from July 22 – July 31, 2010.

Special recognition goes to these Judges Award winners:
Bonnie Robinson, Seaford (for Jar of Vegetables for Soup, class 0019)
Willa Scharch, Denton (for Jar of Meat Jerky, class 0021)
Alan Gravenor, Salisbury (for gift containers)
Susan Newark, Harrington (for herbal vinegars and oils)
Linda Saccardi, Milford (for Jellies & Syrups)
Laura Byrum, Milford (for Preserved Pears, class 0087)

Culinary-Sec. 1 – Canned Items
Class – Category — # of Entries
Ex. Name – City – Placement
0001 – Jar of Applesauce -·· 3 records
Scharch Willa – Denton 1
Gravenor Alan – Salisbury 2
Robinson Bonnie – Seaford 3
0002 – Jar of Cherries, Red ··· 2 records
Gravenor Alan – Salisbury 1
Scharch Willa – Denton 3
0003 – Jar of Peaches, Yellow half ··· 2 records
Green Melissa – Hartly 2
Gravenor Alan – Salisbury 3
0004 – Jar of Pears, half ··· 1 record: Gravenor Alan – Salisbury 1
0006 – Jar of Beets, sliced ··· 2 records
Gravenor Alan – Salisbury 1
Hammond Amanda – Lincoln 2
0007 – Jar of Beets, whole ··· 1 record: Gravenor Alan – Salisbury 1
0008 – Jar of Carrots, sliced ··· 2 records
Gravenor Alan – Salisbury 3
Scharch Willa – Denton 3
0009 – Jar of Corn, cut off cob ··· 2 records
Scharch Willa – Denton 3
Gravenor Alan – Salisbury 3
0011 – Jar of String Beans, Green, cut ··· 3 records
Green Melissa – Hartly 1
Scharch Willa – Denton 2
Gravenor Alan – Salisbury 3
0012 – Jar of String Beans, Green, whole ··· 3 records
Green Melissa – Hartly 1
Gravenor Alan – Salisbury 2
Scharch Willa – Denton 3
0014 – Jar of Vegetable, not listed ···1 record: Hammond Amanda – Lincoln 1
0015 – Jar of Tomatoes, Plum ··· 3 records
Blevin Christine – Newark 1
Scharch Willa – Denton 2
Saccardi Linda – Milford 3
0017 – Jar of Tomatoes, Red, crushed ··· 1 record: Gravenor Alan – Salisbury 1
0018 – Jar of Tomatoes, Red, whole ··· 1 record: Gravenor Alan – Salisbury 1
0019 – Jar of Vegetables for Soup ··· 1 record (also Judges Award, class 0020)
Robinson Bonnie – Seaford 1
0020 – Judge’s Award Canned Items:
Bonnie Robinson, Seaford (for Jar of Vegetables for Soup, class 0019)

Culinary-Sec. 1 – Dried Foods
0021 – Jar of Meat Jerky ··· 1 record (also Judges Award, class 0024)
Scharch Willa – Denton 1
0022 – Jar of Dried Fruit ··· 1 record: Crisman Janice – Townsend 3
0023 – Jar of Dried Vegetables ··· 4 records (no first)
Newark Susan – Harrington 2
Scharch Willa – Denton 3
Ferrell Kim – Camden Wyoming 3
Crisman Janice – Townsend 3
0024 – Judges Award – Dried Foods:
Willa Scharch, Denton (Jar of Meat Jerky, class 0021)

Culinary-Sec. 1 – Gift Containers
0025 – Four jars 1/2 or 1 pint of 1 fruit, 1 vegetable
Gravenor Alan – Salisbury 1
Crisman Janice – Townsend 2
Robinson Bonnie – Seaford 3
0026 – Four jars 1/2 or 1 pint of 1 butter spread, 1 jam,
Gravenor Alan – Salisbury 1
Byrum Laura – Milford 2
Robinson Bonnie – Seaford 3
0027 – Four jars 1/2 or 1 pint of sauces with labels
Gravenor Alan – Salisbury 1
Koff Darla – Frederica 2
Robinson Bonnie – Seaford 3
0028 – Four jars 1/2 or 1 pint of tomato items with label
Koff Darla – Frederica 1
Gravenor Alan – Salisbury 2
Robinson Bonnie – Seaford 3
0033 – Judge’s Award Gift Containers:
Alan Gravenor, Salisbury

Culinary-Sec. 1 – Herbal Vinegars & Oils
0034 – Basil Vinegar ··· 1 record: Newark Susan – Harrington 1
0035 – Mint Vinegar ··· 2 records
Mccolley April – Harrington 1
Newark Susan – Harrington 2
0036 – Rosemary Vinegar ··· 2 records
Newark Susan – Harrington 1
Mccolley April – Harrington 2
0037 – Tarragon Vinegar ··· 1 record: Newark Susan – Harrington 1
0039 – Combination Vinegars ··· 1 record: Newark Susan – Harrington 1
0040 – Vinegar, not listed ··· 2 records
Mccolley April – Harrington 1
Newark Susan – Harrington 2
0041 – Black Peppercorn Vinaigrette ··· 1 record: Newark Susan – Harrington 1
0042 – Chili Pepper Vinaigrette ··· 1 record: Newark Susan – Harrington 1
0043 – Combination Oil Vinaigrette ··· 1 record: Newark Susan – Harrington 1
0044 – Vinaigrette, not listed ··· 1 record: Newark Susan – Harrington 2
0045 – Judge’s Award, Herbal Vinegars & Oils:
Susan Newark, Harrington

Culinary-Sec. 1 – Jellies, Syrups, Etc.
0046 – Jar of Apple Jelly ··· 1 record: Gravenor Alan – Salisbury 2
0047 – Jar of Blackberry Jelly ··· 2 records
Green Melissa – Hartly 1
Gravenor Alan – Salisbury 2
0048 – Jar of Grape Jelly ··· 3 records
Murray Molly J. – Lewes 1
Scharch Willa – Denton 2
Saccardi Linda – Milford 3
0049 – Jar of Mint Jelly ··· 2 records
Gravenor Alan – Salisbury 1
Murray Molly J. – Lewes 2
0050 – Jar of Peach Jelly ··· 1 record: Hammond Amanda – Lincoln 1
0051 – Jar of Pepper Jelly ··· 1 record: Muldrow Chuck – Dover 1
0052 – Jar of Plum Jelly ··· 3 records
Murray Molly J. – Lewes 1
Saccardi Linda – Milford 2
Gravenor Alan – Salisbury 3
0053 – Jar of Raspberry Jelly ··· 1 record: Saccardi Linda – Milford 1
0054 – Jar of Strawberry Jelly ··· 2 records (no first)
Saccardi Linda – Milford 2
Green Melissa – Hartly 3
0055 – Jar of Jelly, not listed ··· 3 records
Scharch Willa – Denton 1
Crothers Christine – Dover 2
Saccardi Linda – Milford 3
0056 – Jar of Sugar Free Jelly ··· 1 record: Scharch Willa – Denton 1
0057 – Jar of Apple Butter ··· 2 records
Hammond Amanda – Lincoln 1
Saccardi Linda – Milford 2
0058 – Jar of Lemon Butter ··· 1 record: Klinedinst Michelle – Dagsboro 1
0059 – Jar of Butter, not listed ··· 1 record: Saccardi Linda – Milford 1
0060 – Jar of Marmalade ··· 1 record: Hammond Amanda – Lincoln 2
0061 – Jar of Blackberry Jam ··· 2 records (no first)
Dickerson Sharon – Milton 2
Hammond Amanda – Lincoln 3
0062 – Jar of Blueberry Jam ··· 3 records
Byrum Laura – Milford 1
Moore Catherine – Hartly 2
Hammond Amanda – Lincoln 3
0064 – Jar of Grape Jam ··· 2 records (no first)
Gravenor Alan – Salisbury 3
Crothers Christine – Dover 3
0065 – Jar of Raspberry Jam ··· 1 record: Gravenor Alan – Salisbury 1
0066 – Jar of Strawberry Jam ··· 3 records
Byrum Laura – Milford 1
Murray Molly J. – Lewes 2
Hickerson III Robert – Bear 3
0067 – Jar of Jam, not listed ··· 3 records
Thorme Jack – Georgetown 1
Byrum Laura – Milford 2
Crisman Peter – Townsend 3
0068 – Jar of Sugar Free Jam ··· 3 records
Scharch Willa – Denton 1
Hammond Amanda – Lincoln 3
Gravenor Alan – Salisbury 3
0069 – Jar of Blackberry Syrup ··· 1 record: Gravenor Alan – Salisbury 2 (no first)
0071 – Jar of Peach Syrup ··· 1 record: Gravenor Alan – Salisbury 2 (no first)
0073 – Jar of Strawberry Syrup ··· 1 record: Scharch Willa – Denton 2 (no first)
0074 – Jar of Syrup, not listed ··· 2 records
Saccardi Linda – Milford 1
Gravenor Alan – Salisbury 2
0075 – Judge’s Award, Jellies, Syrups, etc.:
Linda Saccardi, Milford

Culinary-Sec. 1 – Pickles,Preserves,Etc.
0076 – Jar of Pickled Beets, sliced ··· 2 records
Everett Ronda – Felton 1
Robinson Bonnie – Seaford 2
0077 – Jar of Pickled Beets, whole ··· 2 records
Gravenor Alan – Salisbury 1
Robinson Bonnie – Seaford 2
0078 – Jar of Pickled Peppers, hot ··· 2 records
Gravenor Alan – Salisbury 1
Hammond Amanda – Lincoln 2
0080 – Jar of Pickled Vegetable, not listed ··· 2 records
Blevin Christine – Newark 1
Gravenor Alan – Salisbury 2
0081 – Jar of Bread and Butter Pickles ··· 2 records (no first)
Robinson Bonnie – Seaford 2
Saccardi Linda – Milford 3
0082 – Jar of Dill Pickles ··· 3 records
Crisman Janice – Townsend 1
Gravenor Alan – Salisbury 2
Everett Ronda – Felton 3
0083 – Jar of Sweet Pickles ··· 1 record: Gravenor Alan – Salisbury 3 (no first)
0084 – Jar of Mustard Pickles ··· 1 record: Gravenor Alan – Salisbury 3 (no first)
0085 – Jar of Pickles, not listed ··· 2 records (no first)
Gravenor Alan – Salisbury 3
Crisman Janice – Townsend 3
0086 – Jar of Preserved Peaches ··· 1 record: Gravenor Alan – Salisbury 1
0087 – Jar of Preserved Pears ··· 1 record: Byrum Laura – Milford 1 (also Judges Award, Pickles & Preserves, class 0104)
0088 – Jar of Preserved Strawberries ··· 1 record: Byrum Laura – Milford 2 (no first)
0091 – Jar of Pepper Relish, green and red ··· 3 records
Hammond Amanda – Lincoln 1
Robinson Bonnie – Seaford 2
Saccardi Linda – Milford 3
0092 – Jar of Zucchini Relish ··· 2 records
Saccardi Linda – Milford 1
Gravenor Alan – Salisbury 2
0093 – Jar of Relish, not listed ··· 3 records
Crisman Peter – Townsend 1
Dickerson Sharon – Milton 2
Gravenor Alan – Salisbury 3
0094 – Jar of BBQ Sauce ··· 2 records
Gravenor Alan – Salisbury 1
Saccardi Linda – Milford 2
0095 – Jar of Chili Sauce ··· 1 record: Gravenor Alan – Salisbury 1
0097 – Jar of Hot Sauce ··· 1 record: Gravenor Alan – Salisbury 2 (no first)
0098 – Jar of Pizza Sauce ··· 1 record: Saccardi Linda – Milford 2 (no first)
0099 – Jar of Salsa, mild ··· 2 records (no first)
Gravenor Alan – Salisbury 2
Green Melissa – Hartly 3
0100 – Jar of Spaghetti Sauce, meatless ··· 1 record: Gravenor Alan – Salisbury 1
0101 – Jar of Tomato Ketchup ··· 2 records (no first)
Gravenor Alan – Salisbury 2
Saccardi Linda – Milford 3
0103 – Jar of Tomato Sauce ··· 2 records
Gravenor Alan – Salisbury 1
Saccardi Linda – Milford 2
0104 – Judge’s Award, Pickles, Preserves, Etc.:
Laura Byrum, Milford (for Preserved Pears, class 0087)

The North Carolina State Fair finishes its October 15-25 2009 run in Raleigh, North Carolina with the following jam-making and preserving results from the official state fair website.

The fair features over 200 jam, preserves, marmalade, canning and junior competitor canning and preserving categories.

http://www.ncstatefair.org/2009/General/index.htm

Results appear here. I would love to include them all for a shout-out, but there are forty-four PAGES of results in mroe categories than I can count. To see the results in a spreadsheet, which is somewhat easier to download, download the results from the website.

Congratulations to all who entered, and to those who came home with a placement or category winning ribbon.

The 2010 North Carolina State Fair will be held in Raleigh form October 14 – 24, 2010.