Three Berry Honey Jam

If you live in Wisconsin, you know about New Glarus Brewery.

Come to think about it, if you like really good beer and you've spent five minutes in this state then you know about New Glarus Brewery.

New Glarus Brewery is this incredibly fantastic micro-brewery that makes incredibly fantastic beer (Spotted Cow anyone?). They only use locally sourced ingredients, and they only sell their beer in Wisconsin (sorry non-Wisconsinites. Guess you need to come visit!). And while of course they do more classically flavored beers, they also do several fruit beers. They are especially known for their cherry beer.

Well, a couple years ago there was this drought. Remember that drought? Anyway, the cherry crop was practically annihilated, but they had to produce this beloved beer! No seriously, there would be rioting in the streets without their cherry beer. It had to be made, but what could they do without the cherries they needed? Well, they included a few other fruits with the cherries and called in Serendipity: a happy accident. Hot damn it's one of my favorite beers.

So why am I telling you all this? Because it's my way of telling you that this jam is my own Serendipity. My own happy accident.

Three Berry Honey Jam
Recipe adapted from Gastronome Tart
Prep time: Depending on your fruit-prep equipment, allow for an hour  Cook time: 30ish minutes

NOTE: You can use fresh OR frozen (but thawed) berries.

6 cups of washed, hulled, and crushed strawberries (psst! This is done way faster with a food processor)
1 cup washed and crushed blueberries
1 cup washed and crushed raspberries
1 cup honey
1 tsp lemon zest
2 tbsp lemon juice
6 tbsp pectin

1. In a medium-to-large saucepan over medium heat, combine all ingredients.

I made a double-batch this year using up the remaining frozen strawberries from LAST year.
And yes, I regularly buy honey in 5lb bottles. 

2. Bring to a boil, stirring frequently, and boil for 1-2 minutes. Wear comfy shoes because this will take some time. Your patience will be rewarded.

Stirring, stirring, stirring. Patience, patience, patience.

3. Turn off the heat and scrape off any foam. Store in sterilized containers of your choice, whether you intend to freeze it, or can it (I've got a little tutorial on canning in this post).

Foam isn't bad. It's just annoying and not pretty.

It's also bitter. Don't eat the foam.

I like to save my freezer space for Get Ahead meals and the like.
It's more of a time commitment, but canning is the way I prefer to preserve jams.

About two years ago I went to make a third batch of strawberry honey jam. I had some berries left from our strawberry-picking trip and wanted to use them up. And I especially liked this recipe because it used honey instead of sugar, and far less than a classic strawberry jam recipe. When you've got a crazy, energetic child who easily gets high on simple things like breathing air, you tend to think about things like sugar content.

But I didn't have enough strawberries. Craaaaaaaap.

A quick dig through my freezer yielded part of a bag of frozen raspberries, and I'd just picked up a pint of blueberries at the store. I crushed it all up, rejoiced that I'd reached the necessary 8 cups of fruit, and prayed that my berry ratios would be somewhat tasty.

Oh. My. Graciousness.

This jam is hands-down my favorite one. Probably ever. It is the perfect balance of sweet and tart, which I adore! And while the texture of this jam is closer to sauce-like than a gelatinous jam-like consistency, I don't really care because it's just sooooo good.

I eat spoonfuls of it on thick slices of fresh bread. I scoop it into yogurt. I happily use it in oatmeal bars. And it is the crucial ingredient for Berry Whiskey Barbecue Chicken, which if you haven't tried yet then you REALLY REALLY REALLY need to.

God bless happy accidents. :)

Blueberry Vanilla Chia Seed Jam

As someone who has no problem saying that she doesn't really care for peanut butter & jelly sandwiches (I know, shocking), I find my growing obsession with jams amusingly ironic.

Actually if you stop and think about it, jams are incredibly versatile!  I mean, sure, you can stick with the universally accepted sweet jam to use on sandwiches and toast.  Or you can shake things up and make something a little more savory.  And from there, the possibilities are truly endless....

I stumbled across this obsession with jams after my PB&J-obsessed son decided to take several months last school year to explore other sandwich combinations.  Last summer I spent weeks amassing pounds and pounds of fruit, cooking it, and canning or freezing it so I'd be ready when school started.  And then Gavin began to ask for peanut butter and honey sandwiches, or just plain peanut butter sandwiches.  And my dozens of jam jars just sat on the shelf.  It didn't take me long to realize that I'd need to start cooking with jam just so I could use it up!  So my search for recipes began...

Blueberry Vanilla Chia Seed Jam
Recipe from Oh She Glows
Prep time: 2 minutes   Cook time: about 30 minutes

3 cups blueberries, fresh or frozen
3-4 tbsp pure maple syrup
2 tbsp chia seeds
1/2 tsp pure vanilla extract

1.  In a medium-sized non-stick pot, bring the blueberries and 3 tbsp maple syrup to a low boil.  Stir frequently, and reduce heat to medium-low to simmer for about 5 minutes.  Lightly mash the blueberries with a potato masher or fork, leaving some for texture.

I just missed the peak season so used frozen blueberries instead.

2.  Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, about 15 minutes.  Stir frequently so it doesn't burn.

Use the best quality vanilla you've got; in my case it's homemade.

3.  Once the jam is thick, remove from heat and stir in the vanilla extract.  Add more maple syrup to taste, if desired.

Mmmmmm..............

See how my search has paid off?!  I love the creativity of this jam!  I think it's easy to assume that jam is just simply fruit, cooked down with tons of sugar and some pectin to make it jam-y.  But that's simply not the case!  Don't use refined sugar in your diet?  Make jam with maple syrup or honey instead.  Not real keen on pectin?  Chia seeds totally help create that same gelatinous effect, while adding a ton of health benefits too!

So now I'm back to stockpiling jam again; but not just for sandwiches this time!  One of Gavin's favorite treats to take to school last year was the Fruit Oatmeal Bars.  I learned that a certain popular toaster pastry is really just pie crust and jam so we've had quite a bit of fun make various versions of those, with FAR less sugar and junk than the grocery store kind.  I've swirled jam into Greek yogurt and cottage cheese for a fast, easy, yummy protein-packed breakfast (or snack).  Some jams (like this blueberry one) I use as toppings for pancakes or waffles.  I've also recently discovered that jam makes for an AWESOME barbecue sauce ingredient.

Starting to see those endless possibilities yet?

Peach Blueberry Pie

If you asked me during the fall or winter what my favorite pie is, I'd tell you it's my dad's pear-ginger. 

But once summertime hits, I want only one thing.  THIS pie.

Peach Blueberry Pie
Recipe from my dad
Prep time:30 minutes   Chill time: 45 minutes (crust)   Bake time: 55 minutes

For the crust
2 cups all-purpose flour
1/4 cup cake flour (or just use more AP flour)
1/4 tsp baking powder
1/4 tsp salt
2 sticks COLD butter, diced
4-5 tbsp COLD water

For the pie
3 cups peach slices, fresh or frozen
3 cups blueberries, fresh or frozen
1 cup sugar
3 tbsp tapioca, quick cooking
1/3 tsp salt
1 tbsp lemon juice
1 tbsp butter

1. For the crust: Put all dry ingredients into a bowl or food processor. If using a bowl, cut in the butter with a pastry cutter.  Or pulse butter in the food processor until it resembles coarse sand.

Need those little butter chunks for a good flaky crust

2.  Add in 4 tbsp of the cold water and continue to pulse the food processor (or use a fork to combine) until the dough comes together.  Add another tbsp of water if it's too dry.

If the water's not cold enough, add ice.

3.  Turn the dough out onto a lightly floured surface and shape into two disks, about an inch thick.  Wrap in plastic wrap and chill at least 45 minutes.

My disks ended up square. Not sure how but oh well.

4.  For the pie: Preheat oven to 450.

5.  Combine peaches and blueberries in a large bowl.  In a small bowl, combine sugar, tapioca, and salt.  Add to the fruit and gently mix until everything is coated in the sugar mixture.  Sprinkle lemon juice over the fruit.  Lightly toss to mix.

Oh those sparkling, sugary, summertime gems!

6.  On a flour surface, roll out one of the pie crust disks to the desired thickness and diameter you need for your pie plate. Put the bottom crust in pan and either trim or tuck the excess underneath.

Awaiting some fruity goodness

7.  Fill with the fruit.  Cut the last tablespoon of butter into small pieces and dot it on top of the fruit.  Roll out the remaining pie crust disk and place on top of the fruit.  Trim the excess and crimp the edges.  Cut several slits on top for steam to escape as it bakes.  You are welcome to brush and egg wash on top if you like but it's not necessary.

Yes, MORE butter.  Don't question, just go with it.

8.  Bake at 450 for 10 minutes.  Reduce heat and bake for 30-45 minutes or until lightly browned.

One time Dad made a smiley face with the slits.

My favorite pie really does vary depending on the season.  And my dad makes several other wonderful pies!  Sour cream apple, rhubarb, apple-pear with a crumb topping, apple-cranberry,....oh my goodness the list goes on.  But every summer, without fail, I CRAVE this pie.  This one totally hits the summertime spot!

Mini Fruit Pizzas

I'm torn about this one.  A big part of me doesn't want to tell you about this recipe.  Because I like you.  I care about you.  I want to save you from these.

But they are so delicious and so dang addictive that I just can't do it.

You HAVE to make these.  Just don't hold it against me, ok?  Ok.

Mini Fruit Pizzas
Recipe from Cooking Ala Mel

Cookie Base:

1 cup butter

1/2 cup powdered sugar

1 tbsp vanilla

1 cup chopped pecans

2 1/2 cups flour

Sweetened Cream Cheese:

1 (8oz.) pkg cream cheese

1/2 cup powdered sugar

1 tbsp vanilla

2 peeled, sliced kiwis (halved)

6-8 sliced strawberries

blueberries (about 2 or 3 per cookie base)

1.  For the cookie base: Preheat the oven to 350ºF.  

2.  Beat the butter and sugar together until light and fluffy.  Add the pecans and vanilla until fully incorporated.  Add in the flour and mix until just combined - don't overmix!  

You want this a little crumbly.

3.  Line two 12-cup muffin tins with cupcake liners.  This will make pulling the cookies out later SO MUCH EASIER.  Using a small cookie scoop, drop one scoop into each well of the pan.  Press the dough down firmly so it covers the bottom of each well evenly.  Bake for 10-12 minutes, until lightly golden.

Just use your fingers to smush it down.  Be firm.

 GET AHEAD MOMENT: Keep these in the freezer until you're ready to assemble the pizzas!

4.  For the cream cheese mixture: Blend all ingredients together until light and fluffy.  Store in a resealable plastic bag in the fridge until ready to use.  Pull out of the fridge about an hour before assembly.

Smooth. Creamy. Fluffy.  Where's my spoon?

5.  Assemble the pizzas: Snip the corner off the bag containing the cream cheese.  Squirt a dollup of cream cheese onto the cooled cookies; use the back of a spoon or a knife to spread it around.  Top each with a slice of strawberry, kiwi slice and a few blueberries. 

Whether you start making the cookies and cream cheese mixture a few days ahead of time, or the day of, you don't want to put the pizzas together until the last minute.  You want the cookie to stay nice and crisp.  Because I really packed down the cookie dough into the muffin tin, my cookies actually held up for a couple days, although toward the end the cookies were really getting soft.  

These make the most adorable addition to any party table.  I made them for Kieran's first birthday party, just to have a non-chocolate dessert alternative, and I think Gavin didn't even try the cupcakes.  He just kept going back for more fruit pizza!  And he wasn't the only one either... These were such a big hit!

Ok so I am totally going to reiterate the original poster's disclaimer about this recipe... Just because this dessert involves fruit, it should IN NO WAY be considered a healthy alternative.  Go back up to the list of ingredients for the cookie base.  That first item there is BUTTER.  An entire cup of BUTTER.  There's also CREAM CHEESE (I wouldn't recommend using lowfat or Neufchatel here; you want that fat for creaminess).  And SUGAR.  A couple blueberries and a quarter slice of kiwi will not combat the effects of the more fattening ingredients here.