Description
The Jam Cookbook
The Jam Cookbook – The Jam Cookbook features 165 delectable recipes for jam enthusiasts. One must-try recipe is the Almond Apricot Jam. In a saucepan, combine 2 1/2 cups of apple juice and diced dried apricots. Bring to a boil and then simmer for 20-25 minutes until the apricots are tender. Remove from heat and mash until desired consistency. Add 1/4 teaspoon almond extract and 1/4 teaspoon ground cinnamon, and then pour into a pint jar. Cover and refrigerate for up to three weeks.
For a savory dish, try Jambon au Sirop D’Erable. In a large pot, place 6 pounds of smoked pork shoulder and add 1 cup of pure maple syrup and 1 tablespoon of mustard powder. Cover the pork with water until it is fully submerged. Peel a whole onion and push 4 cloves into it, then place it in the pot with the pork. Cook over medium-low heat for 2 to 3 hours, or until the pork is tender.
For a sweet treat, the Blackberry Jam Cake III is a must-have. Preheat the oven to 325 degrees F (165 degrees C) and grease and flour three 9-inch pans. In a large bowl, cream 1 cup of softened butter and 1 cup of white sugar until light and fluffy. Beat in 6 eggs one at a time. Beat in a mixture of 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of ground cinnamon, 1 tablespoon of ground allspice, and 1 tablespoon of ground cloves alternately with 1 cup of seedless blackberry jam and 1 cup of buttermilk. Pour the batter into the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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