SPICED BLUEBERRY JAM RECIPE RECIPES
SUGAR COOKIE THUMBPRINTS WITH SPICED JAM | MCCORMICK
Kim Ima is owner of The Treats Truck, a bakery on wheels in New York City, and author of The Treats Truck Baking Book. Ima believes that the middle of an ordinary day is the perfect time to treat yourself or a friend to a cookie, like these thumbprint cookies filled with cinnamon- or ginger-spiced jam.
Provided by McCormick
Prep Time 20 minutes
Cook Time 12 minutes
Yield 27
Number Of Ingredients 14
Steps:
- For the Sugar Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 30 minutes or until firm.
- Preheat oven to 350°F. For the Spiced Jams, mix berry jam with cinnamon in small bowl until well blended. Mix apricot or peach preserves or orange marmalade with ginger in another small bowl. Shape dough into 3/4-inch balls. Place on baking sheets. Use a measuring teaspoon to make an indentation in center of each cookie. Fill each with 1/2 teaspoon of the spiced jam.
- Bake 10 to 12 minutes or until lightly browned around the edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 175 Calories
CARAMELIZED ONION JAM RECIPE: HOW TO MAKE IT
This savory jam is very good served with meats—we especially like it with venison. People who enjoy garlic and onions think it’s terrific. —Vanessa Lambert, Sioux Falls, South Dakota
Provided by Taste of Home
Total Time 60 minutes
Prep Time 50 minutes
Cook Time 10 minutes
Yield about 3-1/2 pints.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Place on a baking sheet. Bake until softened, 30-35 minutes. Cool 10-15 minutes. , In a Dutch oven, heat butter over medium heat. Add onions; cook and stir until softened, 6-8 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. , Squeeze softened garlic into Dutch oven. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 104 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 24g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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