October 25, 2010 · 4:11 pm
Voting has officially opened for Project Food Blog challenge 6!
I am competing to be the next food blog star and I need your votes to advance to the next round! If you enjoy what you read here at Jacob’s Kitchen, or love looking at my delicious food photos, please take a moment to cast your vote. You can do so by clicking here (simply click on “vote for the entry” along the top bar).
For those of you not registered on foodbuzz, you will be prompted to create an account. You don’t have to have a food blog to love foodbuzz. It is a great way to gather lots of kitchen inspiration, commune with other foodies, and collect fabulous recipes. The registration process will only take twenty seconds (it simply asks you to enter your email address and create a user name and password).
I’m in it to win it, and I appreciate all of your continued support!!
Thank you!!!! Thank you!!!! Thank you!!!! Thank you!!!! Thank you!!!
Go team Jacob!!!!!
August 3, 2010 · 11:39 pm
I know what you’re thinking, “For someone who hates making jam so much, you certainly do make a lot of it.” Tell me about it! Luckily for me, this year I have had a lot of help from a couple of fellow jam loving friends, which has made the process infinitely more tolerable. Last year this blueberry jam walked away with a blue ribbon at the Oregon State Fair, and rightfully so (if I do say so myself). It is lightly spiced, but only just enough to really enhance the blueberry flavor. I start by crushing the berries with a potato masher, which I think really does give the jam just the right texture. For four cups of crushed blueberries I add a scant one third of a cup of freshly squeezed lemon juice, one packet of powdered fruit pectin (I always use SURE-JELL), four cups of sugar, a scant teaspoon of ground ginger, a large pinch each of ground cinnamon and nutmeg, and then process the jam according to the standard Ball® canning procedure. It is tart, sweet, and complex, with just enough spice to make them think “Mmmm… what IS that?”. Perfect on toast or scones or muffins, or as a swirl in vanilla ice cream, Greek yogurt, or oatmeal. It really is a winner every time. Enjoy!