Test Kitchen recipes: jams, jellies and more
- 1
Quick ways to turn small amounts of fruit into jam while indulging your spontaneous, experimental side.
- 2
Plum ketchup Total time: About 11/2 hours Servings: Makes about 10 (8-ounce) jars Note: Adapted from Valerie Gordon of Valerie Confections.
- 3
Zucchini relish Total time: About 1 hour Servings: Makes a generous 9 cups Note: Adapted from Kevin West. 3 pounds small zucchini 1 pound white onions 1 pound red and yellow bell peppers 3 tablespoons kosher salt 3 cups cider vinegar 1 cup sugar 1 tablespoon pickling salt or coarse sea salt, such as Baleine brand 1 tablespoon honey (or more to taste) 1 teaspoon whole yellow mustard seed 1/2 teaspoon celery seed 1/4 teaspoon ground turmeric 1/4 teaspoon curry powder 1/2 teaspoon mixed whole black peppercorns and whole coriander, finely ground 1 dried chile pepper, finely chopped 1 clove garlic, peeled and split 1.
- 4
Tomato marmalade Total time: About 1 hour, 40 minutes Servings: Makes about 8 cups marmalade Note: Adapted from Valerie Gordon of Valerie Confections. 4 oranges (navel, Valencia or blood are all fine) 6 cups sugar, divided 1/2 cup water 10 pounds Roma tomatoes 2 teaspoons salt 1 teaspoon black pepper 1.
- 5
Perfumed nectarine jam Total time: 40 minutes, plus macerating time Servings: About 5 cups 2 pounds pitted, cut-up nectarines 13/4 pounds sugar (about 4 cups) 2 tablespoons lemon juice 1 teaspoon chopped lemon verbena (or 2 teaspoons chopped basil or 1 teaspoon chopped rose geranium) 1.
- 6
Total time: 20 minutes Servings: 8 to 10 1 cup sugar 1/4cup water 2 pounds (about 7) nectarines, sliced 1.
- 7
Active Work and Total Preparation Time: 30 minutes plus 8 hours standing This recipe works best with weights (how would you know if you were a few strawberries short of a pint?).
- 8
Total time: 1 hour, 30 minutes Servings: Makes 32 cookies Note: Sparkling sugar is a decorative sugar; granulated sugar may be substituted.
- 9
Tangerine dream For one more jar of jam, marmalade or preserves to earn a spot front and center on an already loaded pantry shelf, it’s got to be divine.
- 10
Total time: 35 minutes Servings: Makes 1/2 cup Note: From Kim Boyce.
- 11
Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours plus 3 hours standing Note: Some jams are all about capturing the freshness of a fruit’s flavor.
- 12
Total time: 20 minutes Servings: 8 1 pound radicchio, preferably Treviso 4 tablespoons olive oil, divided 5 whole garlic cloves, peeled 1/2 teaspoon salt 1 tablespoon balsamic vinegar 1 baguette 1/2 pound burrata Freshly ground black pepper 1.
- 13
One of the real pleasures of going on vacation is the ability to pretend--if only for a little while and if only in small ways--that you are rich.
- 14
Total time: 50 minutes, plus macerating time Servings: 4 About 2/3 pound (3 stalks) rhubarb, trimmed 1/4 cup sugar 1 teaspoon grated fresh ginger Zest of 1 orange Freshly ground black pepper 4 duck breasts (about 1/3 pound each) Salt 1/4 teaspoon ground cloves 1 tablespoon vegetable or canola oil 1.
- 15
Total time: 45 minutes Servings: 4 Note: From chef Michael Reardon of Catch.
- 16
At Canelé in Atwater Village, this brandade -- a luscious, creamy mixture of potatoes and salt cod -- is perfect for sharing, served in a pretty terra-cotta cazuela.
- 17
Total time: About 1 hour Servings: 12 as an appetizer Note: From chef D.J. Olsen of Lou wine bar.
- 18
Total time: 2 hours, 10 minutes plus standing time Servings: Makes about 6 cups Note: Adapted from a recipe by E.
