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Leena Cooks n Cans: Mango Chutney for Tigress Can Jam December

By on Dec 10, 2010 in Canning, Chutney, Condiments, Leena Cooks | 3 comments

I have to admit, this last can jam came out of nowhere for me. My pregnancy has my brain in a constant fog, and I failed to notice that recipes need to be posted no later than the tenth. Hence, my repost of this fabulous recipe from a few years back honoring this month’s topic, dried fruit: my mango chutney recipe. It’s a bit sweet, a bit spicy, and the perfect condiment to just about any meal. Or for eating straight out of the jar. Not that I’ve done that. The recipe after the jump. Recipe: Leena’s Mango Chutney Recipe note: this recipe originally had dates in it, but they compromised the acidity in this recipe, so I have removed them. Ingredients 1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup) 2 medium apples (Granny Smith), peeled, cored and diced ¼ cup golden raisins ½ cup finely chopped onion ¼ cup cider vinegar 3/4 cup...

Leena Cooks n Cans: Spiced Apple Butter in a crockpot!

By on Nov 15, 2010 in Canning, Fruit butter, Leena Cooks | 2 comments

Ah, Can Jam. I’ve been a part of the Tigress Can Jam going on 11 months now, and I must be honest: I’ve hit a wall. Not a “lack of inspiration” wall, but more of a “I’m pregnant, constantly nauseous and the thought of cooking makes me want to die” wall. But I’m a stubborn old goat who refuses to quit at anything, so here it is: my November can jam entry- spiced apple butter. Made in a crockpot because 1. it works and 2. I don’t have to sweat over a hot stove when all I want to do is crawl into bed and sleep for the next 6 months. The recipe and more food porn after the jump. Recipe: Leena’s Spiced Apple Butter Inspired by Ball Book of Home Preserving recipe Ingredients 6 pounds apples, peeled, cored and chopped into small, even pieces 2 cups apple juice 3 cups granulated sugar 1 1/2 tsp ground cinnamon 1 teaspoon vanilla bean...

Leena Cooks n Cans: Spicy Sweet Chile Jam for Tigress Can Jam October

By on Oct 18, 2010 in Canning, Condiments, Jam, Leena Cooks, Savory | 3 comments

While living in Australia, I discovered a delicious food tradition in a local pub–an Asian-style sweet chili sauce. Aussies LOVE their sweet chili sauce on just about anything from chicken to burgers, but their favorite use is as a dip with sour cream and chives for potato wedges. The crispy potato gets coated in a layer of cooling sour cream followed by a light, slightly sweet, slightly spicy layer that is positively addicting. Three cities and one world-wide move later, and you will still find a bottle of Asian sweet chili sauce in my fridge, waiting for some fries or egg rolls. One of my favorite parts about knowing how to cook is learning how to create the dishes and condiments I am obsessed with, so I can have a constant supply. Needless to say, I was HELLA excited about this month’s can jam focus–chile peppers! Check out more food porn and my spicy sweet chile...