Text 13830, 73 rader
Skriven 2011-07-24 20:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: African
===============
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> Title: Liberian Stewed Mangos With Cloves
 JW> From: Bea Sandler. The African Cookbook

 NB> Must not be out in the bush... canned peaches?  Or is that truly
 NB> ubiquitous?

I believe that comment was for the benefit of American and European
readers.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Blueberry Port Jam
Categories: Jams. Wine
  Servings: 4

  5 1/2 c  granulated sugar 
      3 pt fresh blueberries 
   1.75 oz package regular powdered
           fruit pectin 
      1 c  ruby port 
    1/2 ts unsalted butter 
    1/4 ts ground cinnamon 
    1/8 ts ground cloves 

If you are going to preserve jam, prepare jars and lids: place 8
half-pint jars on rack in large pot. Add enough water to cover jars,
and bring to boil over high heat. Boil for 10 minutes, then turn off
heat and allow jars to rest in the hot water. Meanwhile, put bands
and lids in small saucepan and cover with water. Heat over medium
heat until the water is simmering, then remove pan from heat and
allow bands and lids to rest in hot water until ready to use.

Measure 5 1/2 cups sugar into large bowl.

Working in batches, coarsely puree blueberries in blender or food
processor. You should have four cups. Transfer blueberry puree to
large, heavy bottomed pot. Whisk in pectin until dissolved. Add
port, butter, cinnamon and cloves and cook over medium-high heat,
stirring constantly, until mixture comes to a full rolling boil.

Add sugar all at once and continue to cook, stirring constantly,
until mixture returns to a full rolling boil. Boil hard for one
minute. Remove pot from heat and skim off any foam from surface of
jam. 

Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
Wipe rims of the jars, cover with lids, and screw bands on until
just barely tight. Place jars on rack in pot and cover completely
with water. Cover pot and bring to a boil over high heat. Boil for
10 minutes. Turn off heat, uncover pot, and allow jars to rest in
water for five minutes. Remove jars from pot and allow them to rest
undisturbed on countertop for six hours or overnight. 

Posted by Lucy Baker
From Better Homes and Gardens.
Makes 7 half-pints
From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... A completely WTF flavor that defies definition but it's blue.

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