Preserves Recipes

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Homemade Guava Jelly Recipe Recipe

Homemade Guava Jelly Recipe

11.04.14 by Jackie

"Chose promise, chose due!", I'm keeping my promise! And here is the recipe for guava jelly. Fully ripened guavas are highly perishable, so be sure to either eat them as is or cook them right away. 

The concept is simple and easy to remember: for every cup of guava juice count 1 cup of sugar and the juice of half a lime. Once canned and rested, you'll have the tropical flavor of India captured in your sealed jars. You'll also be pleasantly surprised by the natural, sweet, most invigorating fragrance in your home! Then you know what to do: slather the beautiful jelly on your favorite bread and enjoy!


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Home Canning and Preserving Recipe

Home Canning and Preserving

11.03.14 by Jackie

Because of the drought in California, we haven't been watering our fruit trees much. The good news is that it finally poured this weekend. I hadn't checked out our trees in a long time. So after the rain stopped, Aria, our puppy Earnest Tofu and I took a little walk in the garden. I was pleasantly surprised that--despite the lack of water--guavas were plentiful, with at least 6 to 8 pounds of luscious fruit waiting to be picked. I consider it a luxury being able to harvest anything during this dry period, especially the tropical flavorful jewels we were able to gather. I prepared guava jelly and will share the recipe tomorrow. 

In the meantime, I gathered a list of the preserves I've prepared in the past. Jam and jelly's role isn't only as a topping for bread and butter for breakfast. You can incorporate them in so many creative ways: for salad dressing, meat glaze, syrup for roasted vegetables and of course in sweets and drinks. Get inventive; it may inspire you to do more home canning and preserving!


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Fig Noor Bread Cake Recipe Recipe

Fig Noor Bread Cake Recipe

08.30.13 by Jackie

This fruity bread dessert is so delicious you won't believe it only requires 5 ingredients. No egg, no baking time and no more than 30 minutes prep time.

I cut black sesame and caraway Noor bread into small pieces and soaked them in hot fig preserves. Once the preserves were chilled, the cake jelled into one entity. I served the fig Noor bread cake with tangy crème fraîche for richness and pineapple and raspberries for a touch of acidity to balance the sweetness of the preserves. 

Last weekend, my good friend Laura, who's a jam expert, came over and picked 15 pounds of Black Mission figs in our garden. Aria and I helped gather as much fruit as possible so she could prepare her yummy fruit preserves. While selecting the ripe fruits, we chatted and Laura told me she would try a new technique.

The idea was to find a method that doesn't require pectin. To make the preserves, Laura started by combining water and lemon juice. After bringing the liquid to a boil, she stirred in sugar and brought the temperature to 250°F. Finally, she added the figs and vanilla beans and cooked the mixture at 220 degrees until jelled. 

I also have an announcement for this weekend. I'm going to be making a stop in Houston, Texas for an interview with Cleverley Stone on CBS Radio 650 AM at 10am Saturday. Tune in if you can, because a lucky listener will win a free copy of my cookbooks. Then I head to Barnes & Noble to sign my just released cookbook,Banh Mi, and my previous book, Haute Potato. Make sure you stay to sample a dish featured in Banh Mi! Hope you stop by and say hi! 


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Citron Confit Recipe (Candied Lemons) Recipe

"Chose promise, chose due!" is a French expression that approximately translates to "promises are made to be kept". And as promised, this is the recipe for the citron confit I served to my family last night as part of the lemon tofu dish. I made it with approximately two pounds of freshly picked Meyer lemons from our garden.

You'll see that a lot of sugar is required to obtain the beautiful candied coating. But fear not, only a few thin slices per serving are necessary to flavor your dishes and the citron confit stores well for months. The one thing to keep in mind is to use organic, pesticide-free lemons, so even the rind is safely edible.


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Goat Cheese and Fig Crostini Recipe Recipe

We were lucky enough to be able to pick a lot of figs in our garden this year. We had so many, I made several kinds of fig preserves. One of my favorite ways to use fig preserves is to pair it with goat cheese and it just so happened that I received delicious goat cheese from Cypress Grove Chevre today. I spread the two ingredients on crostini for a nice contrast of texture and flavor. I grilled day-old baguette and smeared a layer of goat cheese. The warmth from the bread let the goat cheese ooze and become creamier. The last layer was the fig preserves. I have to admit this easy appetizer is my favorite snack. I love them and could eat a ton!

I have a little story that might sound silly to you but Cypress Grove Chevre goat cheese is very dear to my heart. I remember when I first got married, my husband Lulu surprised me and took me on the 17-mile drive in Carmel, which I had never seen before. I remember he prepared the most romantic picnic on the beach and fed me wonderful Cypress Grove chevre. I had never heard of the company before that picnic but the cute packaging and beautiful scenery has since made it unforgettable to me. The cheese is rich and creamy and absolutely captures what I love about French chevre. It is one of the few American-made cheeses I’ve had that rival its French counterparts.

Cypress Grove Chevre will be a part of our December giveaways, so be sure to check back for your chance to win. Doesn't that sound awesome?

Goat Cheese Appetizer Recipe with Picture


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