Win $100 In International Shipping Across the Globe – plus Roasted Chestnut Orange Maple Butter

Win $100 In International Shipping Across the Globe – plus Roasted Chestnut Orange Maple Butter

So why is a food blog offering a package shipping giveaway?  Here’s why –  All my readers can receive 74% cheaper than standard DHL shipping when using TransWorthy’s shipping! You don’t have to wait in line at the post office.  This time of year that’s well worth its weight in gold! You just scheduled your pick up from home or office and your package is picked up right at your door…awesome! Who is TransWorthy? TransWorthy is a worldwide shipping advisor that receives DHL discounted pricing which they then pass on to you. We’re talking 74% of savings on your shipping costs! TransWorthy’s system offers the following benefits: Ability to track your shipment on the DHL website Convenient payment on their site No waiting in lines (such a drag around the Holidays in particular!) One of my readers will win $100 in shipping credits from TransWorthy.   Yes, this is an odd mix for me but the thoughts of being able to award some lucky winner with a big help for the holidays was too much to pass by.  The credit never expires and does not need to be used in one shipment.  Just use it up as needed for shipping gifts…

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Fifteen Minute Cranberry Christmas Jam

Fifteen Minute Cranberry Christmas Jam

  Who says the Holiday meal has to be an unhealthy splurge that packs on the pounds?   Scientific studies have shown that consumption of cranberries have potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections. Fresh cranberries can be stored inside the refrigerator for several days. Sort out any discolored, soft, shriveled or sticky fruits before storing. They have a very short shelf life if kept at room temperature. Cranberries are also good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein, zea-xanthin, and folate and minerals like potassium, and manganese. What a wonderful gift a jar of this deliciously healthy jam would make, eh? ♥

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Strawberry Candied Tomato Chia Jam

Strawberry Candied Tomato Chia Jam

For those of you who’ve had the opportunity to enjoy a big, fresh Strawberry Pecan Salad drenched in Raspberry or Strawberry Vinaigrette…this jam is for you.  Don’t wince.  Don’t turn away and close the page quite yet.  You’ll be making this jam for your own kitchen as soon as possible…I hope for your sake.      I myself just love a good contrast of flavors in my foods.  And this jam has something for everyone.  Sweet and smooth, when served warm on top of, well most baked goods that I can think of, it will compliment and wow you. The softest of background flavors from a dash of Balsamic Vinegar pumps up the acid in the Cherry Tomatoes…just in case the bite was swallowed up by your fresh, plump Strawberries.  If you’d like, you could even through in a pinch of Cayenne.  I wouldn’t mind at all but I thought I would present at least one recipe this year without ‘spicy’ in the recipe list.  But it would go well if I do say so softly here.   Tomatoes in jam? Yes. Doesn’t it taste like sweet Spaghetti sauce? No.   Sweet Cherry Tomatoes blend with the sugar and Strawberries…

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From ‘AnUnrefinedVegan.com’ Annie’s Apricot Tartlettes – Family Favorite Desserts entry for August

From ‘AnUnrefinedVegan.com’ Annie’s Apricot Tartlettes – Family Favorite Desserts entry for August

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme: Family Favorite Desserts – Veganized.    This month I’m proud to present an old Canned-Time.com friend, Annie and scrumptious  “Apricot Tartlettes” Fruit pie figured greatly into my childhood. Mom’s superb flaky crust graced slices of sweet apple, creamy pumpkin, and juicy raspberries or blueberries. Pies marked off the seasons, showcasing the produce that was available as well as deliciously capping off many a “regular” family meal or holiday celebration. While pie is still a “family favorite” here in my household, over the years I’ve made modifications to suit the way we now eat – ways to get me to fruit pie nirvana without feeling too guilty about the ingredients. I do this by reducing the size of the “slice,” using nut butters in place of butter, and (simply for shortcuts sake) using 100% fruit jam instead of whole fruit. For this recipe, I start with an easy, sugar-free homemade chia jam (and really, any fruit jam you like can be used here) and then I dollop it into small circles of crust. The result is not only a bevy of adorable…

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Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

 What’s better than a chewy peanut butter cookie? Let’s see… Whether you choose a ‘Raw’ cookie …  Or Baked and Toasted….      These are a tasty, healthy way to get your sweet in without all the fat, sugars or gluten of most cookies. Have a great week everyone! Thinkin’ Jack had one too many cookies…………Shhhhhh !

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Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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Wild Raspberry Jam

Wild Raspberry Jam

This post is featured in the Virtual Vegan Linky Potluck week 4 Last weekend, we went up to Gettysburg Pennsylvania for the day.  Thank goodness we happened to be in the town Arts Building because one of their volunteers just happened to have picked 4 quarts of wild raspberries that morning from a field near their farm.  Totally organic, naturally growing gorgeous raspberries!  When I saw her coming in the doorway with them all, she was looking for a place to set them out to sell.  I immediately asked how much?  $1.50 per Pint.  I said, “Excuse Me?”  I knew very well that any major grocery store right now was selling 1/2 pints of non-organic raspberries for twice that price. “I’ll take 2!” I told her and grabbed my husband, who loves raspberries almost as much as I, and got a $5 bill.  I told her to keep the change and walked away grinning from ear to ear to show him my fabulous find!   At the end of the event, the woman hadn’t sold the other Pints and asked me if we’d take them for free?  UH, Duh ?  So we came home with a boat load of the most…

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Vegan Blueberry ‘Pit’ Pie – gluten-free

Vegan Blueberry ‘Pit’ Pie – gluten-free

     Some days I get lucky and mix together just the right amount of this and add just the right pinch of that I it all works.  Last month, late one night actually, the recipe gods blessed me with just such an event in creating this ‘Pit’ pie.  The pit was created in a need to top the pie with a luscious blueberry jam I made up.  Not knowing how this whole mixture was going to cook up, I used a rather small 8″ foil pie pan for the bottom and when it baked, the whole baby was filled to the top and then some, yikes!   I had nothing else to do but start spooning out a section of the center of the baked pie so I could add my topping on.  The topping was the whole reason I wanted the pie to begin with.  Fresh, plump blueberries, just waiting to be sugared up into a smooth, gooey spread.  I actually could have just eaten the jam by itself but that would have been unfair to my rather plain and needy baked pie.  And it really would have looked a little suspicious standing in the kitchen on a Saturday…

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Sugar-Free Thai Pepper Kumquat Conserve

Sugar-Free Thai Pepper Kumquat Conserve

 Nothing better than sweet and spicy in my mind.  I discovered Kumquats a few years ago and though they are delicious fresh, I also love a thick delicious preserve made up in minutes with these golden darlings.  Similar in taste to an orange but with the tart bite of a lime, they lend themselves to cooking quickly into a jam.  Cooking them, rind and all, allows for a healthier fruit spread as well.  The rinds will soften up much like citrus candies and is packed with flavor and nutrition.  The spice from the Thai Peppers makes the jam a little more adult and can be adjusted up or down to your tastes.  If you’ve never tasted these little gems, fresh or preserved, I’d highly recommend giving them a try.  This sugar-free version of a spicy Conserve is a perfect way to explore the world of Kumquats.   The seeds of the Kumquats have a natural ability to help thicken the fruit juices into a spreadable sauce.  They are larger than lemon seeds despite the small size of the Kumquats and easily removed after slicing them in half.  Some recipes suggest binding up the seeds in cheesecloth and submerging them in…

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Fresh Basil Biscuits with Apple Pie Jam

Fresh Basil Biscuits with Apple Pie Jam

1 year ago:    Sweet Potato Stew (so good) No better time than the autumn to whip up some simple, inexpensive  fruit jams to make your baked goods come alive ♥  For the Basil Biscuits: Heat 1 Cup of non-dairy milk to just under 110 degrees in a glass bowl.  Stir in: 2 tsp organic cane sugar, 1 /3 cup olive oil, and 1 Tbs. yeast. Stir and allow to sit for up to 10 minutes while the yeast eats!  (or until you see frothy bubbles on top) Stir 8 – 10 fresh Basil leaves into the liquid.  Pour the liquid in with 2 cups of whole wheat pastry flour or bread flour.  Stir until the dough cleans the side of the bowl. With oiled hands, knead the dough gently until it forms into a ball.  Set the dough ball on a warm surface or bowl.  Cover with a cloth and let sit for up to 2 hours until it has doubled in size.  Punch your fist into the risen dough and place it onto a greased pan.  Push the dough with greased fingers into a flat circle about 1/2  inch thick.  Divide the circle of dough with a knife…

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Rosemary Grape Jam

Rosemary Grape Jam

1 year ago – Jalapeño Salt   I’ve made a many, many fruit jams over the years.  This one is a little bit special. It is the first ‘grape’ jam I’ve ever made.  Cooked up out of an abundance of fresh grapes we got last week and a few hours of boredom last weekend.  This jam is just delicious.  It has a fancy background taste with the rosemary but is simply perfect with your basic PB & J. Fresh grapes, a little sugar and water.  Simmer for 30 minutes and drop in a few sprigs of rosemary. It took just 30 minutes on the stove top and another 30 to cool off.  Thinned down with a little maple syrup, it would be a wonderful warm syrup for pancakes or waffles.  The grape skins keep it on the thick side so it works well warmed or chilled. The touch of rosemary gives this jam the slightest accent of herbs.   If you don’t say what’s in it, your guests will most likely not be able to know why the grapes seem a little more adult than a jar of Welch’s Print Rosemary Concord Grape Jam Author: Angela @ Canned-Time.com Recipe type: Condiment Prep time: …

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Cinnamon Red Pear Butter

One year ago: ‘Friday Morning Fog’  I’ve had this fruit ‘butter’ in my “to try” file for some time now and finally gave it a try.  Its really a wonderful texture and about as healthy a spread as you’re gonna get.  My version is adapted from ‘Vanilla Spiced Pear Butter’ from Good Life Eats.   I limited my spices to just Cinnamon.  I also used half the sugar, added some Vanilla Liquid Stevia from NuNaturals and left out the citrus juices.  I had 4 large red pears.  I also left on the peels which are full of nutrients.  Fruit jams are some what of a balancing act in recipes since no two fruits have just the same amount of juice so you’ll have to adjust your batch to your own ingredients.  I really love pears and sometimes have trouble not snacking on too many while trying to cut them up for recipes.  If you let them get just ripe enough they are just lovely for a fresh dessert.  Some times of the year, you’re doing good just to find them in the stores though.  And this fruit butter will get you through those colder months so you can enjoy spreading…

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30 Minute Peach & Yellow Plum Jam

30 Minute Peach & Yellow Plum Jam

This is the simplest jam I’ve ever made.  Probably the most tasty too! It cooked up in 30 minutes on the stove top and thickened perfectly…without any pectin to boot.  Love saving money any where I can.  Plus it’s just fruit and a pinch of cinnamon and a  pinch of Agar flakes.  Works great. First thing to make sure of when you’re cooking up jams or preserves is that the fruit is organic and ripe.  I mean really ripe. The flavor comes from the sugars in the fruit and if it aint ripe it aint sweet.  Keep your fruit out of the fridge and in a warm place for a few days prior to cooking up your jam if possible.  I leave mine in my car window inside a paper bag for a day and that usually helps. If your fruit is ripe enough, you really shouldn’t need to add additional sugar to the batch.  Keep it simple. The Agar flakes will thicken the juices just enough to make any liquids left after reducing gel up.  30 minutes and your done! If you haven’t made jams before, this is a perfect recipe to begin with so you can get some…

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Vegan Slow Cooker Onion Focaccia Bread with Peach & Plum Jam

 Everything in one bite. Some wives dream of great adventure when their husbands are away for the weekend and they’ve nothing but time on their hands.  Me?  I just want time in the kitchen to cook up some fresh fruits and veggies…..yea, I’m that kind of agoraphobic domestic  now days.  Only glitch was that it’s been horrifically hot here for over a week and after working outside all week, even I didn’t want to heat up the kitchen. So I didn’t. Enter Slow Cooker Onion Focaccia Bread with Fresh Peach & Plum Jam for my solo dinner….   Summer produce is so delicious eaten fresh and ripe. But sometimes you just have to help Mother Nature along a bit and kick things up a notch. When I saw these fresh fruits and veggies at an Orchard nearby yesterday….I could have bought twice as much and twice the varieties.  They really had some beautiful stuff.  You got to love the grocery store for giving us stuff year round….but there really is a huge difference buying locally grown produce that you trust and know has been picked just that day.  In fact, while I was at the Orchard, the workers were bringing in…

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Sugar Free Apricot Jam ♥ & a Giveaway!

Sugar Free Apricot Jam ♥  & a Giveaway!

The Contest is now closed. I’ve been using NuNaturals healthy natural sweeteners in my recipes for years now.   I recently received a new sweetening product from NuNaturals called Lo Han made from fruit and thought it would be perfect to replace the sugar in some Apricot Jam I cooked up last week.  The Lo Han worked beautifully and the jam is just wonderfully fresh and delicious ♥ NuNaturals is now offering a giveaway on 4 different blogs for 2 Lo Han products to 16 winners and then will enter the 16 into a Grand Prize drawing for over $125 worth of NuNatural’s products…awesome!  The giveaway is now live on Canned-Time, An Unrefined Vegan, Keepin’ It Kind and Gazing In.  4 winners for each blog!! Plus you can enter to win on all 4 blogs to increase your odds of winning… WHOO HOOO!!  For my apricot jam, I cooked 2 cups of apricots with 2 Tbs. of powdered NuNatural’s Lo Han over medium heat for about 20 minutes until the fruit was cooked down and beginning to turn syrupy.  Then I added in 1 tsp. of Agar flakes and stirred the fruit for another 5 minutes.  I transferred the jam to…

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Watermelon Jam – repost

Watermelon Jam – repost

Last year I experimented with some unusual canning ingredients and this is one of my favorites. It’s been getting a lot of Pinterest time so I thought I’d repost it again this summer. I saw this recipe on line and had to give it a try. My favorite fruit is Watermelon!   And being able to enjoy those juicy flavors in the chill of winter as well……… sounded like a perfect idea.     The recipe is included here: http://blondiescakes.blogspot.com/2010/09/watermelon-jam.html With most canning processes, it’s just easier to put out a tested recipe since canning is more science than a lot of food we enjoy.   And I didn’t puree the fruit in advance. I used an immersion blender to smooth while cooking the fruit for a while to save some time and mess. The rest was the same process. My $3.99 Watermelon made up much more jam than I expected.  This works out to about .75 per jar!       Can’t wait to spread a little on a biscuit!

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Sugar Free Plum Preserves

Sugar Free Plum Preserves

I love plums (ripe ones that is, hate the rock hard ones from the grocery store) So I put a couple in a clear box and set them near a window to ripen up some. When they finally got a little soft, I decided to try another Sugar Free jam like I had made out of my Bing Cherries a few weeks ago. Bing Cherry Jam I’m not sure I like this one better but it’s a nice sour jam that is still sugar free and goes great with a hearty bread with lots of taste of it’s own. Or a good cracker.  I tried this jam out first on a Quinoa and Chia Seed Gluten Free Waffle I’ve been wanting to try. They both worked well together. Sugar Free Plum Preserves: 4 – 5 RIPE Plums, washed, pitted and sliced into bite size chunks 1/3 Cup Powdered Stevia or Agave for sweetening 3 Tbs. Lemon Juice 1 Package of Low/ No Sugar Powdered Pectin 1/4 Cup of water (just to keep the Plums from burning when they are first put into the pot to boil.  All the water will evaporate. Heat all the ingredients except the pectin in a medium…

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