Jams and Jellies
One of our favorite ways to preserve fresh, local fruit is by making jams and jellies. What a fantastic treat to brighten up a winter day!
Getting Started
Having homemade jam and jelly available all year adds a little sunshine to even the wintriest of days. Here’s how to get started!
https://www.freshpreserving.com/how-to-make-jam-and-jelly.html
Jam and Jelly Problem Solving
Did your jam or jelly not come out the way that you expected? Troubleshoot common challenges and what you can do to avoid them.
https://catalog.extension.oregonstate.edu/sites/catalog/files/project/pdf/pnw355_1.pdf
Preserving for Special Diets
Are you trying to reduce your sugar? Do you prefer alternative sweeteners? Follow these tips on preserving for special diets.
Thumbprint Cookies
Adapted from Love and Olive Oil
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
6 ounces assorted jam
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball.
Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.
