Sunday, August 14, 2011

Jam & cobbler

So i'm starting something i never thought i would: a food blog. Strange, I'm not a foodie or a chef, but with harsh economic times + my love of gardening I gotta do something with all this produce! Oh yeah, and i'm battling trying to become vegan. That's a bit hard to do without becoming a cook. And here we are. We'll see how long this lasts.

Started off with this 'lil jammy jam. YUM. Never canned before, but it was worth it.
I followed link for the instructions.

For my own take, I used marionberries, strawberries & raspberries (all hand-picked from Sauvie Island, thank you very much). SO F*ING GOOOOD! I made two batches, both turned out great. The key is to not screw the lids on too tight. Used 6c berries & 4c sugar (2 of which were honey, turned out the best). Used about 7tbsp pectin & added to affect gel quality. Alternatively, you can just use 3c sugar and slap some lemon juice in there too, whydontcha.

Vegan peach cobbler:

Fresh Peach Cobbler

  • 1/2 cup raw sugar or other sweetener
  • 2 tablespoons cornstarch or arrowroot powder
  • 4 cups fresh peaches, sliced
  • 1 cup water
  • ground cinnamon
  • 1 cup whole wheat pastry flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons margarine
  • 1/2 cup soymilk or water

Combine sugar and cornstarch in a saucepan, then stir in the peaches and water. Bring to a boil, then boil 1 minute, stirring constantly. Pour into a 9" square baking dish and sprinkle with cinnamon.

Preheat the oven to 400° F.

Combine flour, sugar, baking powder, and salt. Cut in margarine until mixture resembles cornmeal. Stir in soymilk until mixed, then drop by spoonfuls onto the hot fruit. Bake until golden brown, about 25 minutes.

**I also flattened the mixture into pancake-like shapes before putting the batter onto the peaches. Also I put nutmeg onto the peaches with the cinnamon as well as brown sugar & cinnamon on the top. THAT was definitely the best part.