Many Ways To Use Marmalade

When I’m teaching a class I’m asked one question quite a bit; how should I use this jar? Well, when it comes to Marmalade there are many ways to use that jar. I know a lot of you are canning away with citrus. So here are a few ideas of what to do with those jars. 

 Marmalade works well when spread on roasted chicken or turkey to create a simple, sweet glaze. I like using my Meyer Lemon Rosemary marmalade for this one. 

 Pork Loin: Instead of using a chutney on your pork try some marmalade. I like using my Red Onion Marmalade for this one. 

Rice and grains can be so boring, so add some  marmalade. It adds a little hint of sweetness and interesting texture. My Orange Marmalade is great for this one.

 

 Wake up the most common vinaigrettes with a dollop of marmalade. I use my Orange Red Wine Marmalade for this.

Use it to dress up an Appetizer Plate.  Crackers, cheese and a good marmalade make for a  delicious appetizer spread. My Ginger Zucchini Marmalade is perfect here.

 

Make a glaze for Salmon. Just add a little soy sauce with the marmalade. I like using my Grapefruit Marmalade. 

If you make  flatbread-type pizzas at home, try marmalade, blue cheese and prosciutto next time. All In A Jar’s Meyer Lemon Cranberry marmalade is excellent for this dish. 

How about a grilled cheese sandwich with brie cheese? My Apricot Marmalade is delicious on these sandwiches.

You can use it to bake with too. I have put it in breads and muffins. The other day I made corn bread muffins with my Meyer Lemon Rosemary Marmalade. I put 1/4 cup marmalade in the muffins and made a glaze for the top of the muffin. They must have been great. I only got one. My husband is the suspect here. 

I bet you didn’t know there were so many different kinds of marmalade.

What’s your favorite way to use marmalade?

See you in class

Special Class Special Price

Looking for students to fill this class. We will have a snack at the begin of class then starting canning two recipes. You will go home with a jar from each recipe and the recipe. We will have  lunch at the end of class.

I have reduce the price for this class to $45.00. Please use the pay pal on the website or email me to reserve your spot in class. Limited space, please reserve asap.

June 16th 10:30 Here at “ The Farm “
Apricot Berry Jam, you can never have too much jam in the home. You will want it on toast, yogurt and ice cream, etc.

Plum Berry Conserve, If you haven’t made a conserve yet you need to try this one. A conserve is sweet, thick and yummy. It can be used as an appetizer on ice cream and in yogurt.

For the meal, we will have pesto pasta salad and for dessert ice cream with jam.

See you in class,

Penny

allinajar2012@gmail.com

What’s Up

Hi Everyone,

I’m sorry I haven’t been blogging lately . I have been preoccupied with my daughter’s up coming wedding. It feels like she was proposed to just yesterday but it is almost a year later. How fast time flies. We had her bridal shower here at “ The Farm”. It was wonderful. Her matron of honor did a fabulous job of decorating and setting up fun games for us to play.
My daughter doesn’t like cake that much so she asked if she could have her mom’s pies at the wedding. She sent me some photos of beautiful pies. So I’m sure you know what I have been busy working on. I have canned many pie fillings for the big day; Apple, Peach, Apricot, Nectarine Cherry, Blue Berry Apricot, Plum Apricot, Peach Nectarine and Caramel Ginger Pear. That was the easy part, now to make the perfect pie crust that can be manipulated without being rubbery or tough. We have had a few experimental pies around here. I spent the day making my new pie crust and individually wrapping it to be frozen. The day before the wedding, all that needs to be done is rolling out dough, pour pie filling in and having some fun decorating them.
I wanted to share the recipe with you so you to can have gorgeous pies.

Remember when your fruit tree is loaded, Make Pie Filling
or call All In A Jar to help you.

See you in class

Penny’s Decorative Double Pie Crust
3 cups flour
1 stick unsalted butter ( Cold )
1/2 cup and 2 tablespoons coconut oil ( Cold )
1 teaspoon salt
5 to 6 tablespoons ice water or ice cold vodka
1 egg for egg wash
1 tablespoon butter ( for the inside of the pie )

1. Place flour and salt in a food processor with blade, mix
2. Cut butter and coconut oil into cubes, add to the food processor.
3. Pulsate the flour and butter / coconut oil until it becomes crumbs.
4. Slowly add ice cold liquid, a little at a time.
5. As soon as you see it come together as a dough, stop.
6. Do not handle a lot. Make two balls and place on a pie pan then refrigerate for an hour.
7. Get two sheets of parchment paper. Place one of the dough balls on the paper and place the other on top. Use a rolling pin to roll out the dough.
8. Peel off the top paper from the dough and pick the paper up that has the dough on it and work it in to the pie pan.
9. Repeat the same process with the other dough ball.
10. Pour pie filling into crust and use the tablespoon of butter to make small dollops of butter on top of the filling.
11. Pull off the top parchment paper. This is the time to do some decorating, ( if you have small cookie cutters use them to decorate and to make vent hole to allow the steam to escape )
12. Brush egg wash on top of pie and sprinkle raw sugar on top.
13. Place pie on cookie sheet to bake at 375.