Cranberry-Almond Granola

This recipe for Cranberry-Almond Granola is the same basic recipe I always use, often substituting raisins, dried apricots, or dates for the cranberries, and swapping pecans or walnuts for the almonds, sometimes throwing in pumpkin seeds, chia, or coconut. This recipe will work for whatever you want to add to your granola — but always remember to add fruits AFTER cooking, otherwise their (and the granola’s) consistency is ruined. Granola is fantastic on top of yogurt, with milk, or just by itself.

Ingredients:

Yields approximately 9 cups

– 1/2 c. oil

– 2 Tbsp. honey

– 2 Tbsp. high-quality maple syrup

– 1/2 tsp. vanilla

– 1/4 c. brown sugar

– 3 c. oats

– 1/2 c. millet

– 1/2 c. sunflower seeds

– 1/4 c. flax seeds

– 3/4 c. shaved almonds

– 3/4 c. unsweetened dried cranberries

Directions:

1. Preheat oven to 350F

2. In a small saucepan over low-medium heat, combine oil, honey, syrup, vanilla, and sugar. Heat until sugar is dissolved and liquid is uniform consistency.

3. Combine all dry ingredients, EXCEPT cranberries in a large bowl

4. Pour liquid over dry ingredients, stirring gently

5. Spread granola evenly over an aluminum or parchment lined baking sheet

6. Bake at 350F for 30 minutes, or until golden brown, stirring occasionally with a spatula. (Keep an eye on it though — it can burn quickly!)

7. Allow to cool, mix in cranberries and enjoy! Store in an airtight container.

Wildflower Honey Challah

Happy-almost- Hanukkah! Here’s a kick-ass recipe to get the challah-day started… Anyone?

 

Ingredients:

– 3 1/2 c. white flour

– 1 c. wheat flour (optional — can use all white flour, but I like the density and heartiness that the wheat flour adds, though it is not traditional)

– 1 tsp. kosher salt

– 1 1/4 tsp. active dry yeast

– 1/4 c. canola or vegetable oil

– 2 eggs

– 3 Tbsp. wildflower raw honey

– 3/4 c. warm water

– 1 beaten egg yolk, plus 1 Tbsp. water for brushing

– 1-2 Tbsp. sesame or poppy seeds for sprinkling, if desired

 

Directions:

1. In a large bowl combine flour, salt, and yeast

2. Add oil, beaten eggs, and honey

3. Gradually mix in warm water until a soft dough forms. FYI — it will seem very dry and crumbly, but kneading will take care of that

4. Knead dough well on a lightly floured surface, for at least 5 minutes, until dough is smooth and elastic

5. Place dough back into bowl, cover with oiled cling film and leave somewhere warm to rise for 1 hour, or until doubled in size

6. Knead tough again on lightly floured surface. Divide into 3-6 equal pieces (number depends on you and how many pieces you are comfortable braiding — you can also always just coil your dough to form a simple spiral)

7. Roll pieces out into ropes

8. Braid pieces together, working from the outside in

9. Pinch ends together and gently fold under

10. Place loaf into a greased bread tin, cover with oiled cling film and leave somewhere warm to rise for 45 minutes, or until doubled in size

11. Preheat oven to 400F

12. Remove cling film and brush thoroughly with egg yolk, making sure entire loaf is well-coated.

13. Sprinkle with seeds, if using

14. Bake at 400F for 30 minutes, or until rich brown in color and loaf makes a hollow sound when tapped with fingertips. Do not over-bake your challah!

15. Allow to cool 5 minutes, and then carefully remove from tin to finish cooling. Enjoy!

Vegetables and Dumplings

My husband and I were craving some comfort food the other night, and my husband’s go-to comfort food of choice is chicken and dumplings. I should mention here that my mother-in-law makes what have to be THE BEST chicken and dumplings in the universe. So, attempting to make a vegan version of the dish that wouldn’t shamefully pale in comparison to his favorite food of all time and just scream incompleteness to his meat-loving palate was a challenge indeed. But, I think that this recipe was a success. I certainly loved it and plan to make it very soon. I think that it is terrific as it is, but you could certainly add meat to it if you are so inclined. Now that it’s cooling down a bit and we’re heading in to fall I plan to be doing lots of vegan/vegetarian translations of comfort food classics — Ideas and suggestions are (as always) encouraged!

Ingredients:

Yields 4-6 servings

For the vegetables and gravy:

– 3 Tbsp. butter or butter substitute, such as Earth Balance

– 1 medium yellow onion, diced

– 1 small leek, cleaned and thinly sliced

– 2 medium carrots, diced

– 3 ribs celery, diced

– 1 cup sliced cremini mushrooms

– 6 cups vegetable stock

– 2 Tbsp. flour

– Salt and pepper to taste

For the parsley dumplings:

– 2 c. flour

– 1 tsp. salt

– 3 tsp. baking powder

– 1/4 c. butter, Earth Balance, or vegetable shortening

– 1/2 c. finely chopped fresh parsley

– 1 c. milk or vegetable stock

Directions:

1. Melt 1 Tbsp. butter (substitute) over medium heat. Add prepped onions and leeks, sautee 2-3 minutes

2. Add carrots and celery and sautee an additional 5 minutes, until vegetable begin to soften

3. Add mushrooms. Cook 3-5 minutes.

4. Add vegetable stock, bring to a boil, reduce to simmer and cook for at least one hour uncovered

5. Use a ladle to remove 1 c. of the hot stock from the pot, being careful not to include any pieces of vegetable. (A few bits here and there won’t matter, but you do not want huge pieces of veg in the stock you’re using for this step)

6. In a skillet or saucepan melt the remaining 2 Tbsp. of butter (substitute) over medium heat

7. Add 2 tbsp. flour to the pan and sautee, stirring constantly for 2 minutes

8. Slowly add your cup of hot stock to the pan, stirring constantly until a thick gravy is formed

9. Add your gravy to the pot of vegetables and mix well. Allow to simmer.

And now for the dumplings!

10. In a large bowl sift together flour, salt, and baking powder

11. Add parsley

12. Cut in butter (substitute) or shortening and work in with hands until mixture resembles coarse bread crumbs

13. Gently stir in milk or vegetable stock, just mixing until integrated. Do not over-mix!

14. Dip a measuring spoon or melon-baller into the hot stock/gravy and then immediately scoop out a spoonful of the dumpling dough (dipping it into the stock first prevents the dough from sticking to the spoon). Drop into the simmering vegetables and gravy. Repeat with the remainder of the dough.

15. Simmer uncovered for 10 minutes

16. Cover pot and simmer for an additional 10 minutes

17. Serve immediately, ladling plenty of the hot vegetables and gravy on and around the dumplings. Enjoy!

Curried Lentil Burgers

I am a sucker for a good vegetarian burger. This Curried Lentil Burger is about as good as it gets as far as I’m concerned; vegan and versatile. This is my own recipe, and it is really easy and pretty quick to make; and super good for you too!

Ingredients:

Yields 6 6oz. burgers

– 3 ounces (1/4 block) firm tofu

– 1 c. red lentils

– 1 Tbsp. vegetable oil

– 1/2 c. diced yellow onion

– 1/2 c. shredded or finely diced carrots

– 1 Tbsp. minced ginger

– 1 Tbsp. curry powder

– 1 tsp. cayenne

– 1/4 tsp. cumin

– 1/4 c. whole wheat flour

– 1/4 c. fine breadcrumbs

– Salt and pepper to taste

Directions:

1. Place tofu into a blender or food processor with 3 Tbsp. water. Blend until smooth. Set aside.

2. Place lentils in a medium-sized saucepan with 2 1/2 c. water. Bring to a boil, then reduce heat to medium and cook, stirring occasionally, until lentils are soft and all water is absorbed, about 15-20 minutes.

3. While lentils are cooking sautee onions in oil in a large pan until translucent, about 5 minutes

4. Add carrots to onions and sautee another 3-5 minutes

5. Add ginger and spices, sautee for 2-3 minutes. Remove from heat.

6. In a large bowl combine seasoned vegetables, lentils, tofu, flour, and bread crumbs. Mix well. Add salt and pepper to taste, if desired.

7. Once cool enough for you to handle (you can place the bowl into the refrigerator for a few minutes to speed up this process), form evenly into patties

8. Place patties on a foil lined, greased baking sheet, brush with oil of cooking spray and broil for 3-5 minutes per side, or until golden brown and just beginning to crisp

Serve on a bun with your favorite fixings, stuffed into a pita, with jasmine or coconut rice, or use it to top a salad. We had ours over a bed of spring greens, fresh herbs, and tomatoes, topped with radish sprouts and my “Creamy” Cilantro-Lime Dressing. YUM!!!

Caramel Custard Bread Pudding

Its going to be difficult for me to describe just how delicious this is without using expletives…..Let’s just say that this is the kind of thing that you may want to eat in private because there will probably be sufficient eye-fluttering and moaning to cause some embarrassment in mixed company. It’s what would happen if creme brulee, caramel, and French toast had a menage a trois…Yeah, it’s that good…

I never liked sweets. Given the choice of a cheese plate or popcorn (or a cocktail) versus dessert, the savory option would win every time. And then I got pregnant. Aside from wanting to put cream cheese on everything, I also craved sugar. Hard core. There was a key lime pie phase, a lemon bar phase, a chocolate-raspberry truffle phase, a peanut brittle phase, and a cinnamon ice cream phase. Not that I was turning down any other sweets available amidst the cravings….I had assumed that once my daughter was born the cravings, and the sweet tooth, would go away. Incorrect. It seems that the sweet tooth that was neglected for so many years is here to stay, and wants to make up for lost time…

Now, despite my newfound love of all things dessert, I’ve never been a big fan of bread pudding; but, my sweet, wonderful sister recently brought me some amazing local eggs and raw milk from the farm she works on, and I wanted to put them to good use.

(Quick note: Sea Island Eggs are a much-coveted Charleston delicacy. Known locally as “Celeste Eggs” they are found on the menus of all of the best local restaurants. Why? Because they are delicious — nothing like the eggs you find in the grocery store. Next time you’re at your local farmer’s market, see if you can find a local egg purveyor. You’ll never be able to go back to supermarket eggs again, I promise.) I also just baked a loaf of bread yesterday, so putting the eggs, milk, and bread together for an easy dessert seemed like a no-brainer, but how to make it more appealing was another question entirely. I considered strawberries briefly — and then, out of nowhere, it hit me: caramel.

One of my favorite sweet things in the world is caramel. I LOVE caramel. Like, love it the way peanut butter loves jelly, like Ricky loves Lucy (bad analogy: my love for caramel is waaaay more affectionate), like a fat kid loves cake…or caramel for that matter… Eating caramel is an other-worldly experience, but for all of the complexity of its flavor it is astonishingly simple to make: milk (or cream), butter, brown sugar. That’s it — three simple ingredients. For this recipe the milk, butter, and sugar are all baked together with the bread, rather than separately making a caramel sauce, so it’s just about as easy as could possibly be.

Ingredients:

Yields 6-8 servings

– 2 2/3 c.  whole milk

– 1/4 c. butter

– 1 c. brown sugar, plus 2 Tbsp.

– 3 eggs

– 1 tsp. vanilla

– 1/4 tsp. salt

– 3 c. cubed (about 1”) day-old bread — use the rest of that baguette left over from last night’s dinner, or some crusty French bread, or use my easy recipe to bake your own, but don’t use pre-sliced sandwich bread — your results will be disappointing

– 1/4 tsp. vanilla

– 2 Tbsp. ground cinnamon

Directions:

1. Cut bread into cubes, removing crusts

2. Toast bread briefly under broiler, until crisp. I tossed mine in about a tablespoon of melted butter, but it’s not necessary

3. Set oven to 350F

4. Scald milk*

*Scalding milk is not a common practice anymore. It used to be crucial when baking, but now that our milk is pretty much all pasteurized there’s not the same concern about bacteria. However, when working with breads it is a good idea to scald your milk to keep the bread fluffy. To scald milk:

– Heat milk over medium-low heat

– Stir frequently

– Cook until just beginning to bubble and steam, but DO NOT boil

– Remove from heat

5. Add butter to scalded milk and let cool

6. Add two eggs, plus one egg yolk to one cup of the brown sugar. Mix well.

7. Place bread cubes in a greased bread tin or a 1 1/2 quart casserole dish

8. Add cooled milk to egg/sugar mixture. Add vanilla and salt. Mix well.

9. Pour liquid mixture over bread cubes

10. Sprinkle cinnamon and remaining 2 Tbsp. brown sugar over top of bread

11. Set casserole/bread tin in a pan containing about 2” of water

12. Bake in oven at 350F for 50 minutes or until a skewer or knife inserted into the center comes out clean

* Be very careful removing the pan from the oven! That water is HOT — strain it carefully into the sink before attempting to remove your casserole or bread tin from the pan.

Serve warm or cold.

I was kicking myself for not having any vanilla ice cream or whipped cream in the house — that would have been unbelievable. I topped it instead with a little bit of powdered sugar and a splash of raw milk. So good I had two pieces and had to stop myself from eating more…

It also occurred to me that adding chopped apple, pear, or banana into this would be absolutely insane. In a good way. Or chunks of dark chocolate?!? Craziness! It might be too much to handle…

Adapted from Farm Journal’s Country Cookbook, 1959

Spiced Orange and Fig Preserves

Figs, like dates and apricots, are one of those fruits that many of us are familiar with in its dried form (or its cookie form for those of us who grew up believing that eating sleeves of Fig Newtons was a healthy way to snack), but that we rarely have the opportunity to eat fresh. This is mainly because fig season is so short, but also because figs do not thrive in most places in the States and are extremely perishable.

Moving to the Lowcountry of South Carolina my husband and I were used to the fertile earth and amicable growing conditions of Virginia and our first year here attempted to sow our garden with as little thought to fertilizer and pH levels as we had in previous years. Big mistake. What few plants actually yielded fruit were extremely disappointing: our tomatoes never fully ripened, and even our watermelons were mealy and flavorless. Our sole source of horticultural joy has come from the massive and abundant fig tree in back of our house, which we had absolutely nothing to do with planting…

Fresh figs are incredibly luscious and sweet and are an excellent source of dietary fiber, potassium, and vitamins A, C, and E.  Eating a fresh fig is a study in texture — the toothsome resistance of the skin, velvet juiciness of the flesh, and crunchiness of the seeds. The fig is sensual too, conjuring images of Adam and Eve preserving their modesty only with fig leaves and stands of hair, and when figs become ripe they are purple and swollen and leak a milky substance from their base. I also always think of Hermann Hesse describing Kamala’s lips (in Siddhartha) as being the color of “a freshly cut fig.” What a lovely image….

Anyway (apparently I’m feeling a bit loquacious today), if you can get your hands on fresh figs, do so. They are delicious to snack on, a great way to dress up salads or baked chicken, and are absolutely divine transformed into preserves. This recipe makes a wonderful gift and is a delightful addition to any cheese plate, pairing especially well with funky, robust blues and mellow goat cheeses.

 

Ingredients:

Yields 24 oz. preserves

– One whole orange

– 4 c. fresh, sliced figs

– 4 Tbsp. filtered water

– 1 Tbsp. minced ginger

– 1 tsp. ground cinnamon

– 1/4 tsp. ground cloves

– 1 vanilla bean, scraped (optional)

– 3/4 c. honey

– 2 tsp. fruit pectin*

*Pectin is a thickening agent, usually extracted from citrus fruits or apples and is available in many grocery stores and most health food stores.

 

Directions:

1. Wash and rinse your jars; let stand in hot water. Meanwhile, boil your lids and rings in a large pot to sanitize. Let stand in hot water also.

2. Zest your orange.

3. Chop orange, removing remaining peel, seeds and membrane

4. Remove stems from figs and chop. You do not need to remove skins

5. Place orange, figs, and water in a medium-sized saucepan and cook over low heat

6. Add ginger and spices. Scrape in vanilla, if using. Bring mixture to a boil.

7. Measure out honey. Stir pectin into it, then add mixture to boiling fruit. Stir vigorously for 2 minutes to dissolve pectin.

8. Return to a boil, then remove from heat

9. Remove your jar lid and ring from your large pot and return water to a boil

10. While waiting for water to boil fill your jar(s) to 1/4” of top and wipe clean. Do not overfill or jar will not seal properly.

11. Screw on lid (with ring) tightly. Place jar into boiling water to cover. Boil for 10 minutes. Add 10 minutes boiling time for each additional jar.

12. Remove jar (carefully!) from water. Let cool. Check seal — lid should be sucked down/un-popped.

13. Label and enjoy! Jam should last about 3 weeks once opened.

 

I put one of the jars of preserves in a gift basket I gave to my sister for her birthday, along with a big hunk of blue cheese, a sheep’s milk cheese washed in Prosecco, a goat cheese, fresh pear, toast points, and some baked goods:

I’m a total geek when it comes to birthdays, and a firm believer that nothing can compare to a thoughtful handmade/homemade gift…

 

 

Best Blueberry Pancakes

Blueberry pancakes are the perfect lazy Sunday breakfast, though, I would gladly eat these for dinner any night of the week…These pancakes are substantial and yet somehow light at the same time, and showcase one of summer’s best fruits.

 

Ingredients:

Makes about 1 dozen pancakes, depending on size

– 1 c. flour

– 2 1/2 tsp. baking powder

– 1/2 tsp. salt

– 2 Tbsp. sugar

– 1 egg, beaten (or 1/4 c. applesauce)

– 1 c. milk (or almond milk) — 1/4 c.  more can be added if you desire thinner pancakes

– 4 Tbsp. melted vegetable shortening or butter

– 3/4 fresh blueberries

*ingredients in parentheses are for vegan recipe

 

Directions:

1. Heat skillet or griddle over medium heat

2. In a large bowl combine flour, baking powder, salt, and sugar

3. In another bowl, add milk to beaten egg and mix well

4. Stir melted shortening or butter into milk-egg mixture

5. Combine flour and liquids at once and beat until perfectly smooth

6. Fold in blueberries

7. Grease griddle

8. Using a soup ladle or 1/4 measuring cup, pour batter into center of heated pan

9. Bake until you see air bubbles appear on the top of the batter, then flip until both sides are golden brown

10. Continue with remainder of batter

11. Serve immediately with maple syrup, fruit reduction, honey, butter, or jam

12. Enjoy!

Adapted from The Modern Family Cookbook, 1942

How To Make Your Own Soy Milk

My husband is a chef and is always looking for new things to experiment with in the kitchen. Although he enjoys many types of food, that man loves meat like no one else I’ve ever known. Like, would eat pork three meals a day if he didn’t think it would hurt him… An on-again-off-again vegan since my teens, meat doesn’t really do much for me. Every once in a while, I do enjoy a roast chicken or a little piece of steak, and I can eat sushi like it’s going out of style, but overall I am pretty content to go without it.

So I was a bit surprised when my husband said that he wanted to try making our own soy milk and tofu — usually the mere mention of something like tempeh or seitan is enough to get a feigned gag, or at least an eye-roll out of him. But to his credit he has been making an effort to eat more healthfully lately, and of course I think that the idea of making something new in the kitchen was exciting for him.

I was amazed by just how easy it is to make soy milk at home; no special equipment required — if you own a blender you can do it! The result tastes better, and is cheaper and healthier than what you buy in the store. This recipe will yield one quart of milk.

 

What you will need:

– 1 1/3 cups dried soybeans (you can usually find these in the bulk section of health food stores)

– 6 cups filtered water

– A large strainer or chinois

– Cheesecloth, burlap, or a clean piece of thin fabric, such as a cloth napkin, t-shirt, or gauzy curtain — emphasis on clean

– A blender

– An old milk bottle or whatever you wish to store your soy milk in

 

Directions:

1. In a large bowl soak your soybeans with 3” of cold water. Let stand overnight.

2. Drain the soybeans

3. Put 1/3 of the beans into your blender with 3 cups filtered water. Blend on high. Add the remaining soybeans a bit at a time and continue blending until as smooth as possible

4. Line your strainer/sieve/chinois with 3 layers of cheesecloth or your clean piece of fabric. Set over a large heatproof bowl:

5. In a large pot boil 3 remaining cups of filtered water. Add the soybean paste and boil for about 8 minutes over medium-high heat. Stir constantly to prevent sticking or burning.

6. Pour the mixture into the straining apparatus

7. Let stand until just cool enough to handle — about 15-20 minutes

8. Gather your cloth together and squeeze, extracting as much of the milk as possible

9. Continue squeezing until you can get nothing else out and the remaining solids are nearly dry

10. Discard the cloth with the solids, remove strainer, and skim any foam off of the top of the soymilk

11. Transfer milk to a container and enjoy! Keep refrigerated — will keep up to 2 weeks in a sealed, refrigerated container.

 

Adapted from Food And Wine, July 2011

Peach-Poppyseed Fruit Kuchen

Kuchen is the German word for cake, though it is used to describe an assortment of desserts and pastries. This recipe for Peach-Poppyseed Fruit Kuchen is indeed cake-like, but truly has more in common with bread. With coffee or tea this lemony kuchen makes a perfect summer breakfast; with fresh whipped cream it is a lovely light, and health-conscious, dessert.

Ingredients:

– 2 1/2 c. flour

– 2 Tbsp. butter

– 1/4 tsp. salt

– 2 Tbsp. sugar

– Zest from one whole lemon

– 3/4 tsp. fast-action dried yeast

– 1 egg, beaten

– 2/3 c. warm water

– 2 Tbsp. poppyseed, prepared dessert filling (available in the baking aisle of most grocery stores)

Topping:

– 1 lb. fresh peaches – about three large fruits (though really you could use any stone fruit in this recipe and it would be fantastic)

– 2 Tbsp. butter

– 2 Tbsp. raw or demerara sugar

Directions:

1. Put the flour in a large bowl. Rub 2 Tbsp. butter in with fingertips, until the mixture resembles fine breadcrumbs.

2. Stir in the salt, sugar, zest, and yeast.

3. Add the beaten egg, prepared poppyseed, and enough water to make a soft dough.

4. Knead well on a clean and lightly floured surface for at least five minutes — dough should be smooth and elastic.

5. Put the dough back in to the bowl and cover with a piece of oil cling-film. Let rise at least 1 hour, or until doubled in size. It is very important that you place the bowl somewhere warm or the dough will not rise.

6. Once risen, tip dough out onto a floured surface and knead well again. Press dough into a buttered spring-form pan or a loose-bottomed flan tin. I used a 9” pan, but if you have a larger one (like 11”) I think it may better suit this kuchen to be a little thinner.

7. Halve, stone, and thickly slice the peaches. Arrange them over the top of your dough.

8. Leave uncovered to rise in a warm place for 45 minutes, or until doubled in size

9. Preheat oven to 400F

10. Brush the fruit with melted butter and sprinkle with sugar

11. Bake in oven at 400F for 15 minutes

12. Remove from oven, cover with foil, reduce heat to 350F and bake for another 35-40 minutes.

13. After finished baking, removing from oven and let cool for 10-15 minutes. Using a knife or thin spatula loosen the edges and remove kuchen from tin.

14. Transfer to a serving plate and sprinkle extra sugar over top, if desired.

15. Serve warm or cold, cut into slices. This is especially good warm with some sweet cream butter slathered over it…but then again, what isn’t?

 

Adapted from The Bread Book by Sara Lewis

Raspberry Jam

This recipe for Homemade Raspberry Jam is not only delicious, but surprisingly quick and easy to make. Raspberries won’t be in season much longer, so preserve some while you can!

This recipe is for a small batch of jam, but you could certainly multiply the measurements to make larger quantities.

Ingredients:

– 2 cups of mashed raspberries

– 1/2 c. honey or 1 c. sugar

– 3 Tbsp. water

– 1 tsp. fruit pectin*

 

*Pectin is a thickening agent, usually extracted from citrus fruits or apples and is available in many grocery stores and most health food stores.

 

Directions:

1.  Select the jar you wish to put your jam in. It can be a mason jar, or an old pickle or jelly jar — whatever you have available. This recipe will yield about 16 oz. of jam, so you do want whatever jar you choose for this to be pint-sized.

2. Wash and rinse your jar; let stand in hot water. Meanwhile, boil your lid and ring in a large pot to sanitize. Let stand in hot water also.

3. Wash and mash your raspberries. You can use a pestle, fork, a hand-juicer — whatever you have handy!

4. Put fruit into a saucepan with the water and cook at medium heat, stirring frequently. Bring to a boil

 

5. Measure out honey or sugar; thoroughly mix pectin into sweetener

 

6. Add pectin-sweetener mixture to boiling fruit. Stir vigorously for 2 minutes to dissolve the pectin.

 

7. Return to a boil and remove from heat

 

8. Remove your jar lid and ring from your large pot and return water to a boil

 

9. While waiting for water to boil fill your jar to 1/4” of top and wipe clean. Do not overfill or jar will not seal properly.

10. Screw on lid (with ring) tightly. Place jar into boiling water to cover. Boil for 10 minutes.

11. Remove jar (carefully!) from water. Let cool. Check seal — lid should be sucked down/un-popped.

12. Label and enjoy! Jam should last about 3 weeks once opened.