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Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Small Batch Rhubarb Strawberry Jam

Tart and sweet is the perfect combination of flavors to make small batch Rhubarb Strawberry Jam out of this world delicious!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

There is just something about fresh fruit and making jam that I just can’t get enough of. Especially as summer is winding down, I love pulling out a jar of homemade jam from the fridge, spreading some jam on a croissant and enjoy the sweet, tart flavors.

Every summer, I try to make at least one thing featuring rhubarb. This year it’s small batch Rhubarb Strawberry Jam!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Not only do I have jam for you today… but I’m also celebrating the birth of a new little baby boy to our blogger community!  Angie from Big Bear’s Wife welcomed her sweet little boy into the world this week and our blogging community is throwing her a Virtual Baby Shower to celebrate!

Make sure to scroll to the bottom and check out all the other delicious recipes from our great community!

Congratulations Angie!!!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Can we just take a minute to admire these gorgeous photos?  I feel so blessed to have found Fanette of Frenchly Photography!

She has elevated the look of my blog by 1000% because she is so incredibly skilled in food photography!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Back to the rhubarb strawberry jam!  Let me tell you how incredibly simple this jam was to make!  Seriously.

I looked up a few recipes online and compared ratios of fruit to sugar.  What I realized was that there is no right or wrong way to make jam.  It’s really about how sweet or tart you want it and how much you want to make!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Since I only had a few stalks of rhubarb on hand and I needed to use up some strawberries before they went bad, I diced all I had and tossed it in the pot!

I knew I didn’t want it too sweet, so I kept the sugar amount low.  The vanilla added a depth of flavor to the jam and the lemon a tang without  being too strong.

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

To be honest, it’s one of the best jams I have ever made. Seriously.  It was so good I wish it wasn’t a small batch but a HUGE batch!

Don’t forget to scroll down past the recipe and check out the rest of the blogs participating in Angie’s baby shower!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Small Batch Rhubarb Strawberry Jam

Small Batch Rhubarb Strawberry Jam

Yield: 1 jar
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 3 cups diced rhubarb
  • 1 1/2 cups quartered strawberries
  • 3/4 cup sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 tsp vanilla extract

Instructions

  1. Over medium-high heat, mix together the sugar and fruit until coated in a medium sauce pan.
  2. Add the vanilla, lemon peel and juice and combine.
  3. Cook until the fruit begins to break down and the juices release, stirring constantly.
  4. Depending on how chunky you want the jam, be careful how much you break up the fruit.
  5. Reduce heat to low and simmer for an hour or so, stirring often.
  6. The mixture will begin to produce a white foam and begin to thicken.
  7. Pour into a clean glass jar and set out to cool at room temperature.
  8. Store with a lid on the jar in the fridge.
  9. Keeps several months or until you eat it all!

Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!

Beverages:

Baby Blue Punch from Or Whatever You Do.
Easy Fall Party Punch from Miss in the Kitchen.
Simple & Fun Mimosa Bar from My Life Well Loved.
Simple Southern Sweet Tea from Love and Confections.

Appetizers, Sides & Salads:

Creamy Grape Salad with Toasted Pecans from Unsophisticook.
Mini Chicken and Waffles from Sweet Beginnings.
Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi.
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos.
Spicy Southern Deviled Eggs from This Gal Cooks.

Entrees:

American Pierogi Casserole from Rants From My Crazy Kitchen.
Chicken Satay Skewers with Peanut Butter Sauce from Culinary Adventures with Camilla.
Pimento Cheese Tomato Ham Sliders from Honey and Birch.

Desserts:

Banana Pudding Layered Dessert from High Heels and Grills.
Brookies from Baked Bree.
Caramel Corn from The Redhead Baker.
Caramel Pecan Cheesecake from Cooking with Carlee.
Chocolate Chip Clouds from All Day I Dream About Food.
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom.
Mickey Mouse Candy Pops from The Decorated Cookie.
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet.
Classic Yellow Butter Cake with Fudgy Chocolate Icing from That Skinny Chick Can Bake.
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt.
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Homemade Strawberry Preserves

When strawberry season is at its peak, easy homemade strawberry preserves are a must-make for my family!

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

One of my favorite things to do in the summer is take a road trip to the local farm and pick fresh berries with my kids. This year we drove about an hour away to Westmoreland Berry Farm in Colonial Beach, VA.

Say hello to my little friend! #ilovegoats

A post shared by b e t s y e v e s (@javacupcake) on

 

Westmoreland Berry Farm not only has berries but it has goats and is actually quite famous for them!  I’m not going to lie here and tell you that my favorite part of the farm was the berries… cause let’s be real… the goats are so flipping cute! #becausegoats

Farm to Fork

This trip to the farm had me inspired to make homemade strawberry preserves and I knew I had to include the recipe as part of my Farm to Fork series on the blog!

In the first post of the series, I shared how easy it is to make farm fresh bread.  I had the pleasuring of using the farmhouse at Good for You Farm to make that bread and these strawberry preserves!

Homemade Strawberry Preserves

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Starting with fresh, never frozen, strawberries is the only way you should ever make homemade strawberry preserves.

For hundreds of years, fresh fruits have been preserved this way to keep the berries usable for the long-term.    Thus getting the name Strawberry Preserves.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

This preparation of the berries, since they are left whole and the flesh is included in the preserves, can also be considered a jam.  Jelly is different because it’s made with only the juice of the berry and not the flesh like in jam.

Some recipes call for the use of added pectin, however mine does not.  Sugar, lemon juice and zest are all that is added to the berries.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

The berries and sugar together make a natural pectin that can be seen while cooking.  The white foam on top is the key indicator that the pectin is being made and the jam will be thick and perfect!

I’m not a master as canning jams, so I don’t follow all the typical rules for canning.  I don’t boil my jars or do anything fancy with them.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Instead, I simply run the jars through the dishwasher and let them air dry before pouring the hot preserves into each jar.

I’ve never had any issue with the jars breaking or the preserves going bad because I didn’t boil the jars first.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

After the mess has been cleaned and the preserves have cooled, I’m left with a thick, perfectly sweet and a bit tart strawberry jam!

My favorite way to eat strawberry preserves is on warm farm fresh homemade bread!

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

There are seriously fewer things in life that make me as happy as I am when I’m eating bread smeared with homemade jam.

It’s the little things like this that truly bring me joy and I always stop to take a moment to enjoy each delicious bite.

Seriously, so good.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

As an added treat, I’ve had my amazing photographer Fanette Rickert Photography create a video to accompany this recipe!  These are also all her photos… aren’t they amazing?

Strawberry Preserves

Strawberry Preserves

Yield: 3 jars
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Ingredients

  • 9 cups cleaned, halved fresh strawberries
  • 6 cups granulated sugar
  • 1 lemon, zested and juiced
  • heavy bottomed pan or crock
  • potato masher
  • 3 jam jars with lids

Instructions

  1. Clean and half the berries and place them in the pot.
  2. Sprinkle over the sugar, zest and juice. Stir to combine.
  3. Using a potato masher, gently break up the strawberries. Keep at least half of the berries in tact.
  4. On high heat, cook the mixture for 5 minutes while stirring frequently to help break up berries and bring out the juices.
  5. Continue cooking until the mixture comes to a boil, stirring occasionally.
  6. Bring the temperature down to a medium/low simmer. Continue to stir occasionally.
  7. When a pink foam appears on the top of the mixer, sure a spoon to scoop it off. This step isn't necessary, however sometimes if you skip it, chunks of pectin will be in the preserves.
  8. After about 90 minutes or until it has reduced and thickened, pour the preserves into clean, dry jam jars. Allow the jam to cool completely before putting the lid on.
  9. Store in the refrigerator for up to 2 months.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Raspberry Thumbprint Cookies | JavaCupcake.com

12 Days of Cookies – Day 9: Raspberry Thumbprints

Crumbly butter cookies rolled in chopped nuts and topped with sweet raspberry jam make these Raspberry Thumbprints the perfect holiday cookie!

Raspberry Thumbprint Cookies | JavaCupcake.com

The first thumbprint cookie I ever made was about 15 years ago with my friend Sarah.  Sarah and I met in 2000 in a speech class at community college… we’ve been friends, best friends, ever since.  I remember hanging out in her tiny kitchen apartment one December afternoon as we made the thumbprints.

We made thumbprints that were a chocolate cookie filled with caramel and rolled in nuts.  I, of course made mine without nuts because I’m allergic, but they were still super delicious.  And they were a big hit with our family and friends when we shared them.

I wish I would have been a blogger back then and saved the recipe… they would have made a great blog post! hehe

Because I have such fond memories of making those thumbprints with Sarah, I decided to make the Raspberry Thumbprints Day 9 of 12 Days of Cookies! This cookie isn’t chocolate though… but is a butter based cookie that crumbles and melts in your mouth as you take a bite.  Rolled in chopped almonds, the nuts add a rich flavor and a crunch to the cookie.

Raspberry Thumbprint Cookies | JavaCupcake.com

The jam on top is my favorite raspberry jam, but any jam could be used.  I really love the sweetness that the jam adds to the butter flavors of the cookie.  It’s sweet, rich and melt-in-your-mouth delicious.

If you wanted, you could finely chop up any kind of nut you wanted to roll these cookies in.  Hazelnuts, pecans, walnuts… really anything would work.  I just happen to have almonds when I made these cookies, so that’s what I used!  You could also use any flavor of jam you wanted or even a thick powdered sugar glaze tinted in holiday colors would be good!  The possibilities are endless with thumbprint cookies!

So, the next time you’re looking for a quick, fun cookie to bring to a party… try these raspberry thumbprints!  They’re sure to be a hit!

Enjoy!

Raspberry Thumbprints

Raspberry Thumbprints

Yield: 3 dozen cookies
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup light brown sugar, packed
  • 1 large egg, separated
  • 1/2 tsp vanilla
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup finely chopped almonds (or any nut)
  • 1/2 cup raspberry jam, for filling

Instructions

  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar on high for about 2 minutes.
  3. Scrape the sides of the bowl, add the egg yolk and vanilla then mix until thoroughly combined.
  4. In another bowl, whisk together the flour, salt.
  5. Add the flour to the wet mixture and mix on medium-high until combined. Scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  6. In a small bowl, slightly beat the egg white. Place the chopped nuts in another bowl.
  7. Roll 1 Tbsp of dough into a ball in your hands. Dip the dough ball in the egg white then roll in the nuts until covered.
  8. Place the nut-covered balls on the prepared cookie sheet 1" apart. Gently press your thumb down into the center of each ball, making a well for the jam.
  9. Bake 10-12 minutes or until the cookies have set. Cool on the pan for 1 minute before removing to a wire rack to cool completely. NOTE: If you notice some of the thumbprint wells risen, press them gently back down before they cool so that the jam has a place to be.
  10. Once the cookies have cooled, fill the wells with your favorite raspberry jam.
  11. Store in an airtight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Day 9 of 12 Days of Cookies | JavaCupcake.com

Strawberry Freezer Jam by JavaCupcake.com

Strawberry Freezer Jam

Strawberry Freezer Jam by JavaCupcake.com

It’s strawberry season and the local fields are ripe for the picking! I’ve been to the patch twice now and have gotten almost 15lbs of strawberries!

The first time I went… all the berries we picked ended up in the belly of my family.

Fresh Picked Strawberries by JavaCupcake.com

And I’m pretty certain that most of those ended up in Matty’s tummy!

Although, he was a big helper at the strawberry field and many of the berries he picked made it into the box!

Baby JavaCupcake likes Strawberries

 Not gonna lie – I’ve never made jam before.  Ever.  I know, I know.  The amount that I use fruit in my baking, you’d think that I would have 100 recipes in my back pocket.

Nope.

Zero jam recipes.

*sigh*

Since I’ve never done this before, I was kinda scared of the entire canning process.  Sterilizing jars, HOT jars, cooking berries.  Uhm… too many things can go wrong.  So yeah, I decided to make freezer jam.

Strawberry Freezer Jam by JavaCupcake.com

It’s kinda fool-proof.  Which is exactly what I need.

I started with a box of Sure Jell Pectin and read the instruction.  Hmmmmm, it didn’t seem too difficult.  I mean how hard could it be to mess up mashed up berries and a little pectin?  I can do this! Into the basement I went, found all the empty jars I could find and began the process.

I started with 6 1/2 lbs (2.55 kilograms) of fresh picked strawberries which after cleaned made about 12 cups of sliced berries.  All of that made about 15 cups of strawberry freezer jam.  Not too bad for $10 spent at the strawberry field!

Strawberry Freezer Jam by JavaCupcake.com

The recipe I have posted here makes A LOT of strawberry freezer jam.  But, if you want to make a smaller batch, follow the instructions on the inside of the pectin box.

I whipped up a batch of scones to eat the jam on today too… you can find that recipe HERE.

I also found some cute red and white checkered napkins, red ribbon and wooden ladybugs to package the jars up for gifts.  Cost less than $3 for all the supplies to turn them into adorable treats that will make anyone happy!

Enjoy!

Strawberry Freezer Jam by JavaCupcake.com

Strawberry Freezer Jam

Yield: About 20 cups of jam

Ingredients

  • 12 cups cleaned and halved (or quartered if they are big) fresh strawberries (I started witih about 6 1/2lbs before they were cleaned and sliced)
  • 2 lemons, zested and juiced
  • 16 cups of granulated sugar
  • 3 cups water
  • 4 boxes of Sure Jell Pectin

Instructions

  1. Place your cleaned and sliced strawberries in a VERY LARGE bowl.
  2. Using a potato masher, mash the strawberries until no more large pieces of strawberries are left. This should take about 10 minutes of mashing.
  3. Fold in the zest and juice of two lemons. Set aside.
  4. Sterilize your jars. I used the technique in this video tutorial to sterilize my jars. Submerge the jars in water and bring to a boil. Boil for 30 minutes. Remove and set upside down on a clean, dry towel.
  5. While the jars are boiling, measure out exactly 8 cups of strawberry mash and place it in another very large bowl. Put any leftovers in a container with a lid and refrigerate. Use this on ice cream or as a filling for cake... or whatever else you want. Just don't waste it!
  6. Add 16 cups of granulated sugar to the 8 cups of strawberries and mix combine. Let set at least 15 minutes or until the jars are ready.
  7. Once the jars are dry, prepare the pectin. In a medium pot, combine the water and pectin and bring to a boil. Stir constantly. Boil for 1 minute. Stir constantly.
  8. Pour hot pectin over the strawberries and sugar and mix together for 4-5 minutes or until the sugar has dissolved.
  9. Pour into jars leaving 1/2 inch at the top. The jam will expand during freezing. Place lids on the jars.
  10. Let the jam set out at room temperature for 24 hours.
  11. Store in the refrigerator for up to three weeks or in the freezer for up to a year.

Lemon Raspberry Tart Pie

I have two boxes of left over Nilla Wafers from various parties and events that I needed to use up… plus two lemons.  I wanted to make something different (other than a muffin or cupcake or bread) with this stuff, so I searched the internet for all kinds of inspiration!

I came across a few recipes for pie crusts made with Nilla Wafers, lemon meringue pies, and some tarts… I decided to combine a few of the ideas together to make one delicious dessert.  This creation is a cross between a pie and a tart… mainly because I didn’t have a tart pan and I didn’t really want to go all out and make a lemon meringue pie.

It starts with a pre-baked Nilla Wafer pie crust then I fill it with a sweet lemon filling… bake it and let it cool.  Then I top it all off with my favorite raspberry preserve and a drizzle of white chocolate and put it in the fridge to set.  Now, if I wanted to get really fancy… I’d dollop each slice with some heavy cream and top with a few fresh raspberries.  But, let’s not get too carried away with ourselves!

Nilla Wafer Pie Crust

Nilla Wafer Pie Crust

Yield: 1 9in pie crust
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Need an easy pie crust? This Nilla Wafer crust is quick and simple and so tasty!

Ingredients

  • 50 Nilla Wafers
  • 6 tbsp unsalted butter, melted
  • 2 tbsp sugar, heaping

Instructions

  1. Preheat oven to 350 F degrees. Gently spray 9in pie plate with cooking spray.
  2. Add the Nilla Wafers and sugar to your food processor and run on high until they are in very fine pieces.
  3. With the processor on low, slowly pour in the melted butter. Increase to high speed until combined.
  4. Take the blade out, scrape the sides of the bowl and make sure all the butter has been incorporated.
  5. Dumb the crumbs into the pie plate. Evenly press the crumbs up the sides and the bottom of the pie plate. This may take a few minutes, but you want to make sure the crumbs are evenly distributed.
  6. Bake for 7-8 minutes.
  7. Remove to a wire rack while you make your filling.

Notes

If you're baking a pie that requires a lot of time in the oven, you may want to skip the pre-baking of this crust. It browns up easily on the edges when in the oven for too long.

Lemon Raspberry Tart Pie

Lemon Raspberry Tart Pie

Yield: 1 delicious Tart Pie
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Not quite a tart.... not quite a pie... but quite definitely delicious!

Ingredients

  • 6 large eggs, room temperature
  • 1 1/2 cups sugar
  • Zest of one lemon
  • 2/3 cup fresh squeezed lemon juice (approx the juice of 2 lemons), strained
  • scant 1 cup heavy cream
  • 1 pre-made Nilla Wafer pie crust
  • 1 cup raspberry jam, warmed
  • 4oz white chocolate, melted
  • fresh whipped cream
  • fresh raspberries

Instructions

  1. Preheat oven to 375 F degrees.
  2. In a small bowl, zest the lemon. Add the sugar and press the sugar into the lemon, releasing all the oils. Do this for about 2-3 minutes until the sugar becomes fluffy.
  3. In a large bowl, whisk together the eggs until just combined.
  4. Add the sugar and lemon juice and whisk until incorporated.
  5. Gently fold in the heavy cream.
  6. Pour mixture into pre-baked Nilla Wafer pie crust.
  7. Bake for 30-35 minutes or until the filling appears set or until it cracks and puffs in the middle.
  8. Let cool on a wire rack for about 35 minutes then chill in the refrigerator for about 90 minutes (or until firm, cold, set).
  9. Once cooled and set, spread the warmed raspberry jam over the top of the tart using an off-set spatula.
  10. Melt the white chocolate in a double-boiler. Using a piping bag, pipe zig-zag lines of white chocolate across the top of the tart-pie.
  11. Place back in the refrigerator for 30 more minutes.
  12. Cut into slices and serve with a dollop of fresh whipped cream and raspberries.
  13. Store in refrigerator.

Recipe inspired by Just Jenn &  Gourmande in the Kitchen

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