Wow, Pumpkin Jam Is So Good

 

This is a Portuguese recipe I found and couldn’t wait to try it. Let me make this clear, I DID NOT CAN THE PUMPKIN. The pumpkin is too dense for us to can the bacteria out to be safe. I made half pints and put them in the freezer. 

 So far I have place some pumpkin jam on toasted bread with goat cheese, topped with roasted pumpkin seeds and a few pomegranate seeds. Very yummy.

The other day I was talking with my sister and she said “ what about ravioli.” My mind was spinning with ideas and ingredients. The next day I was at the store gathering ingredients for my new recipe, Pumpkin Ravioli. 

I used one half pint jar of the pumpkin jam with some ricotta cheese, parmesan cheese , a little nutmeg and an egg. Whipped it together and placed a dollop in a wonton wrapper,( yes, I use wonton wrappers for ravioli), ran water on the outside edge of the wrapper, folded it over and sealed the wrapper. I placed some of the ravioli on a cookie sheet with flour and put them in the freezer and then placed the ravioli in a plastic bag and froze them for later.  

I used a shallow pan to boil the ravioli and keep a close eye on them. They only take a few minutes to cook. 

For the sauce, I made a brown butter sage with some toasted pecans. Out of this world. 

I’m still thinking of ways to use it,  maybe baking with it next.  

I will let you know what I come up with. 

See you in class 

Happy New Year

What a wonderful year we had here at All In A Jar. So much fun with students coming to classes. The garden provided us with a lot of wonderful produce to work with. We are very excited about the 2020 garden as it is coming in strong. We will have a lot to work with this year. 

I have worked on the class calendar for 2020.

 We have pickles, jams, jelly, scrubs, chutney, pie filling, fermented pickles, fermented cabbage, fruit leather, marmalade and relish. Please take a look at the recipes and let me know if I missed something you would like to learn. 

    

All In A Jar wants to wish you and yours a Happy New Year!

Let it be safe, fun and full of laughter. 

See you in class

Giving Thanks

All In A Jar is very Thankful for all the students that came to classes and supported All In A Jar this year. We are thankful for so many things, our health and our family and friend’s health. We are thankful for this beautiful piece of property we get to call home. Thankful for all the food “The Farm” gives us. We are thankful for family and friends taking time out of their busy schedules to come visit us. We are so blessed in many ways. We are hoping you and your family have a wonderful Thanksgiving and may it be safe for everyone.

 I want to remind you that persimmons are a low acid fruit so, when making persimmon jam you will need a little help. For every two pounds of fresh persimmons you will need 1/4 cup of bottled lemon juice or  bottled lime juice or you can use one teaspoon citric acid. Happy Canning.

See you in class