FALL JAM RECIPES RECIPES

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SPICED FALL FRUIT JAM WITH HAZELNUTS AND RED WINE RECIPE ...



Spiced Fall Fruit Jam with Hazelnuts and Red Wine Recipe ... image

A Piedmontese specialty that's served with a cheese like Castelmagno, this robust compote, known as côgnà in Italian, is also terrific with a pan-seared pork chop or on a turkey sandwich.Plus: 15 Simple Condiments

Provided by Peter Pastan

Total Time 2 hours 10 minutes

Yield 1 Quart

Number Of Ingredients 10

3 cups fresh red wine must or young fruity red wine, such as Beaujolais or Zinfandel
1 pound fresh figs, stemmed and halved
2 Bartlett pears—peeled, cored and coarsely chopped
2 Granny Smith apples—peeled, cored and coarsely chopped
1 quince—peeled, cored and coarsely chopped
1/2 cup sugar, plus more to taste
Three 3-by-1/2-inch strips orange zest
1 bay leaf, preferably fresh
One 2-inch cinnamon stick
1/2 cup roasted hazelnuts, coarsely chopped

Steps:

  • In a large, nonreactive saucepan, combine the red wine must with the figs, pears, apples, quince, sugar, orange zest, bay leaf and cinnamon stick. Bring to a boil over moderately high heat, stirring to dissolve the sugar.
  • Reduce the heat to moderate and simmer the côgnà, stirring often, until very thick and reduced to 4 cups, about 1 hour and 10 minutes. If the côgnà is not sweet enough, you can add up to another 1/2 cup of sugar. Discard the orange zest, bay leaves and cinnamon stick. Stir in the hazelnuts and simmer for 10 minutes longer. Let the côgnà cool to room temperature before serving.

MY WELCOME TO MAINE FALL PUMPKIN JAM RECIPE - FOOD.COM



My Welcome to Maine Fall Pumpkin Jam Recipe - Food.com image

This recipe is for canning. I adore anything to do with pumpkin sweet or savory. Pumpkin soup, puree, pumpkin pie, pumpkin cakes and breads. This is all about New England and what a Maine fall is to me. I prefer the smaller "sugar pumpkins" or the "milk/cheese pumpkin" which has a white-ish peel. I do recommend using the fresh pumpkin. You can do anything with this from spreading on toast to replacing canned pumpkin in sweet recipes. Try on a hot scone,Mmm!

Total Time 2 hours 40 minutes

Prep Time 1 hours 30 minutes

Cook Time 1 hours 10 minutes

Yield 8 8oz Jar, 128 serving(s)

Number Of Ingredients 7

5 lbs fresh pumpkin or 5 lbs canned pumpkin
1 lb dried apricot
1 lb seedless raisin
2 1/2 lbs sugar
2 tablespoons lemon juice
2 tablespoons pumpkin pie spice
1 tablespoon ground ginger

Steps:

  • If using fresh pumpkin, peel, remove seeds, cut into 2-3" chunks and place in large pot with enough water to prevent scorching. I use approximately 1/2 cup of water.
  • When soft, mash and sieve pumpkin to make a puree of the pumpkin.
  • If watery, gently simmer to evaporate much of this water. Add sugar and allow to stand for 12 hours. Cut apricots into eighths, approximately the size of your raisins.
  • Add raisins, apricots lemon juice, and spices to pumpkin which has stood with sugar.
  • Cook slowly on medium heat until the mixture is thickened. Seal, and process in boiling water bath 10 minutes.

Nutrition Facts : Calories 58.6, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.1, CarbohydrateContent 15.2, FiberContent 0.5, SugarContent 13.1, ProteinContent 0.4

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