Wednesday, March 10, 2010
Homemade biscuits and apple jam
The inspiration to make apple jam came when a friend requested some more fig jam that I made last September. I only had a bit left, so we decided to make apple jam, because apples are so plentiful right now.
Jam making is actually pretty simple. I have yet to find any pectin in my Brooklyn neighborhood, so instead I've made jam twice without it. Time works just fine as the thickener.
We used a variety of apples, about 10 total. Peel, core and cut them into small pieces. Add juice from 1 lemon, a cup or so of sugar, 1 T. fresh grated ginger, 2 t cinnamon, a few dashes of nutmeg and a teaspoon of freshly ground cloves. Add everything to a large pot and cook on low heat until the desired consistency is reached. Add water if needed, although I don't think you are "supposed to", but we did.
Sanitize ball jars (a dishwasher is usually recommended)
Bring lids to boil in water, turn off heat, cover.
Heat jars in the oven.
Ladle jam into hot jar, wipe rim clean. Place lids on jar (use tongs to remove from the hot water). Turn jars upside down and let cool.
What better pairing with jam than homemade biscuits? I used a simple drop biscuit recipe, becasue I don't have biscuit cutters, although I have used cookie cutters in the past..heart shaped to be exact.
Buttermilk Biscuit recipe: (adapted from the Better Homes and Gardens Cookbook)
3 cups all purpose flour
4 teaspoons baking powder
1 T sugar
1 t salt
3/4 t cream of tartar
1/2 cup butter and 1/4 cup shortening
1 1/4 cups buttermilk (I didn't have buttermilk, so I made/used sour milk - just pour a T vinegar in a measuring cup and then fill it up the rest of the way with milk. Let sit for 5 minutes before adding it to the other ingredients)
1/4 cup heavy cream
Stir together dr ingredients. Cut butter and shortening into flour mixture. Add buttermilk all at once, stir with a fork until just moistened. Don't knead or anything, just drop dough by the spoonful onto a greased baking sheet. Bake at 450 degrees F for about 10 minutes. Eat immediately!
Just realized we were too busy drinking wine while making the apple jam to take any pictures of the process! We will just have to make it again! darn!