Strawberry Coconut Freezer Jam

 

Strawberry-Coconut Freezer Jam

Servings 3 Pints

Author A Bountiful Kitchen

Ingredients

• 2 cups crushed fresh strawberries about 2 pints
• 4 cups sugar
• 1 1.75 ounce package Sure Jell 100% Natural Premium Fruit Pectin
• 3/4 cup water
• 1/3 cup flaked coconut sweetened or unsweetened
• 2 teaspoons coconut emulsion or 1 teaspoon coconut extract

Instructions

1. Mix crushed strawberries with sugar, and let stand for 10 minutes.
2. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute.
3. Stir the boiling water/pectin into the strawberries. Mix well.
4. Add the flaked coconut and the coconut emulsion or coconut flavoring. Mix well. Taste to see if you prefer a stronger coconut flavor. Add a small amount more emulsion or flavoring if desired. Remember, a little flavoring goes a long way.
5. Ladle the jam into clean jars or plastic containers.
6. Place tops on the containers, and let sit at room temperature for 24 hours.
7. Place into freezer, and store frozen until ready to use.

Recipe Notes

Tips:-Emulsions may be found online or in stores that sell cake decorating/baking supplies, such as: Gygis (SLC,UT), Michaels, and some restaurant supply stores. It may also be ordered online. Occasionally, I have found it at grocery stores and at TJ Maxx/Marshalls Homegoods Stores.

-It's always a temptation to double the recipe in one bowl. I did this for several years to save time, against the warnings from experienced jam makers. After batches of runny or not quite right jam, I have learned to stick with one batch at a time in a bowl. I still make more than one batch at a time, just use a separate bowl for each batch.

-I always make a double batch.-Four cups sounds like a lot of sugar, and it is! If you want to cut the amount of sugar, look for the low-sugar box of pectin. It works well. If you cut the sugar in this recipe, and use the Sure Jell pectin I used, your jam will turn out runny. Follow directions, choose the right pectin while at the grocery.

-I have used various types of pectin, and like Sure Jell the best. Some brands require using Corn Syrup in addition to sugar. With the Sure Jell freezer recipe, it's just fruit, sugar, water and pectin.-9-1-1 for your grainy jam: If your jam seems grainy and you are not able to get the sugar to dissolve, stir in a couple tablespoons of corn syrup, it will help the sugar to dissolve.

-At Pig and Jelly Jar, the jam is a bit cloudy or creamy looking. To achieve this look, pulse the strawberries with the coconut. This will produce a more milky looking jam, instead of a clear red jam.

Sweet and Spicy Pork Loin

 

Pork Loin Roast with Sweet and Spicy Apricot Sauce

Your search for succulent roasted pork loin, dripping with flavor stops here. This pork loin recipe is buttery tender from a simple brine and unabashedly flavorful thanks to a paprika tinged spice rub and hypnotic sweet, tangy and as spicy-as-you-like-it apricot sauce. This roasted pork loin may look impressive but is deceptively easy to make and prep ahead friendly (just pop it in the oven!).  It’s ideal for holidays or entertaining and makes fantastic leftovers – should you be so lucky.  I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST pork loin every time!  Serve this tasty recipe with mashed potatoes  or Hasselback potatoes, and roasted broccoli for a dinner your whole family will beg you to make again and again!

 Prep Time2 hours

 Cook Time1 hour 15 minutes

 Servings8 -10 servings

Ingredients

• 3-4 pounds pork loin roast, fat cap trimmed to 1/8-1/4 inch (NOT pork tenderloin)
• 2 tablespoons unsalted butter sliced into 4 pads

BRINE

• 6 cups warm water
• 1/2 cup kosher salt or ¼ cup table salt
• 1/2 cup light brown sugar
• 1/4 cup apple cider vinegar
• 2 bay leaves
• 1 cup ice cubes

SPICE MIX

• 2 tsp EACH paprika, garlic powder
• 1 tsp EACH onion powder, chili powder, salt
• ½ teaspoon pepper

SAUCE

• 1/2 cup apricot preserves
• 3 tablespoons Asian sweet chili sauce
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons reduced sodium soy sauce
• 1-3 teaspoons hot sauce (I used Frank’s Original Hot Sauce)
• 1 tsp EACH dried rosemary (crushed), dried thyme
• 1/2 tsp EACH dried oregano. dried basil

Instructions

• Brine Pork: In an oven roasting bag, slow cooker liner, (or even grocery bag, whatever will fit the pork) mix salt with warm water until dissolved. (I place the bag inside a bowl to help prop it up.) Whisk in the brown sugar, vinegar and bay leaves, followed by the ice. Add the pork, tie the bag and make sure the pork is completely submerged. (Placing the bag in a bowl can help the pork stay sumberged.) Brine pork in the refrigerator for 90 minutes up to 24 hours. RINSE pork very well and pat very dry. Meanwhile:
• Sauce and Spice Rub: Whisk all of the sauce ingredients together in a medium bowl; set aside. Whisk all of the spice rub ingredients together in a separate small bowl; set aside.
• Prep: Preheat oven to 350 degrees. Lay a piece of foil in a 9x13 baking dish, long enough so it overhangs the dish (it will wrap up the pork later).
• Rub and Sear Pork: Evenly rub the dried pork all over with spice mix. Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. When oil is very hot and just smoking, add pork loin (squeeze it in). Sear each side of the pork until golden, about 3-4 minutes, then transfer to the foil lined baking dish fat side up.
• Enclose Pork: Fold up the foil snuggly around the sides of the pork. Pour or brush 1/3 cup sauce over the pork, then top with 4 pads of butter. Top the pork with another piece of foil and tightly close.
• Bake: Roast until the internal temperature registers 145°F (62.5°C) in the thickest part on an instant read thermometer, about 20-25 minutes per pound (60-75 minutes for a 3 pound roast - check early, DONT'T OVERCOOK!). This means the pork will be juicy and slightly pink in the middle.
• Rest and Slice: Remove the pork loin from the oven. Carefully remove the top foil and baste several times with some of the juices then transfer the pork to a cutting board. Let the pork rest for 15 minutes before slicing. Once sliced, brush with reserved sauce; dig in!

Notes

Tips and tricks

• Pork loin and pork tenderloin are not the same:  They vary in size and cooking method, so they should not be directly substituted for each other (see below for cooking tenderloin).  Pork loin can also be called “pork loin roast” “center cut pork loin roast,” “center-cut pork roast,” “center loin roast,” or “pork loin center.”  
• To use pork tenderloin:  Brine for a maximum of 20 minutes (any longer and it can become mealy because it's so tender). Bake at 400 degrees F until pork registers 145 degrees F at the thickest part of the tenderloin, 15-25 minutes depending on thickness.
• Trim fat cap:  I recommend trimming all but a thin layer, leaving about 1/8-1/4 inch.  The thin layer of fat will keep the pork extra juicy as it melts over the meat as it bakes.  If you leave thicker fat on the pork loin, most people will trim it off as they eat, along with the wonderful spice rub, caramelization and browning flavors created by the Maillard reaction.
• Please brine! The juiciest pork loin is brined pork loin – it will blow your mind! The brining process increases the moisture capacity of the pork for outrageously juicy pork every time. 
• Brining salt: Do NOT evenly swap table salt in your brining solution for kosher salt or your pork will be too salty.  You will need half as much table salt as kosher salt.  
• Asian sweet chili sauce: is sweet and spicy.  It can be found in the Asian section of your grocery store.  It is sometimes labeled “Thai Sweet Chili Sauce.” Please do not confuse it with Asian Chili sauce/paste without the “sweet” – or your mouth will be on fire! 
• Hot sauce:  If you like heat, use 3 teaspoons/1 tablespoon hot sauce.  If you are on the fence, start with 1 teaspoon, then add more to taste if desired.  Keep in mind the sauce will lightly glaze the meat and will taste extra spicy on its own. 
• Use a meat thermometer. The only accurate way to check your pork loin temperature is with an instant read thermometer.  It will save you all the guessing and deliver perfectly juicy pork every time.  This is the exact digital probe instant read meat thermometer I use (seen in the video).
• Don't discard juices:  Use the buttery basing juices/sauce over vegetables like roasted potatoes, broccoli, etc. (Thanks to reader Rose for the idea!)
• Crockpot Pork Loin Roast: Follow the recipe, except instead of placing the pork in foil, place it in a lightly greased 6 qt. or larger slow cooker. Add the pork loin fat side up, top with one third of the sauce, followed by the butter.  Cook on LOW for 2 – 4 hours (check early) until pork reaches 145 degrees F on an instant read thermometer inserted into the thickest part of the meat.  Transfer pork to a cutting board, let rest for 15 minutes before slicing, then slather with reserved sauce.

MAKE AHEAD PORK LOIN

You can prep this pork loin recipe completely ahead of time up to the point of baking or you can prep it in stages.  Here are four make ahead options: 

• Brine: Brine the pork for up to 24 hours, rinse and dry, wrap in plastic wrap and refrigerate for up to another 24 hours.
• Rub:  Brine, rinse, dry and coat the pork with spice rub.  Cover with plastic wrap and refrigerate up to 24 hours.
• Sear:  Brine, rinse, dry, spice rub and sear.  Let the pork cool, then cover with plastic wrap and refrigerate up to 24 hours.  Let sit at room temperature for 30-60 minutes before roasting in the oven.
• Sauce:  Can be whisked together and stored in an airtight container for up to 2 days.
• Everything!  Brine, rinse, dry, spice rub and sear. Place the pork in foil, then cover with one third of the sauce and pads of butter. Cover with additional foil and refrigerate up to 24 hours.  Let sit at room temperature for 30-60 minutes before baking.

HOW TO STORE AND REHEAT

• Storage:  Leftover pork loin should be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
• To reheat on the stove:  Heat a drizzle of olive oil in a large skillet over medium-low heat along with a splash of water. Add sliced pork loin in a single layer and heat through, flipping halfway.
• To reheat in the microwave: Transfer sliced pork loin to a microwave-safe dish and microwave for 1 minute, then continue to microwave for 20-second intervals, if needed.
• To reheat in the oven: Add sliced pork loin to baking dish along with a few tablespoons of water. Brush with some sauce and cover with foil. Bake at 325 degrees F for 15-20 minutes or until warmed through.

Raspberry Lemonade

 Raspberry Lemonade

Ingredients
6 medium lemon, juiced (yielding around 1 1/4 cup lemon juice)
2 lemon, zested
1 1/2 cups granulated sugar
7-8 cups water
1 star anise (optional)
1/4 cups raspberry

Instructions
In a small saucepan, add one cup sugar and one cup water over medium heat. Bring to a boil while stirring. Once the sugar is dissolved, remove it from the heat and allow it the cool.
In a small bowl, add the zest of two lemons, and the remaining sugar and stir well using your hands.
Cut the lemons in half and squeeze them.
Pour the lemon juice into the lemon zest mixture. Add the prepared simple syrup and fresh raspberries.
Strain the lemonade mixture through a mesh sieve (or Westmark strainer) to have no-pulp lemonade.
Pour 6 cups of cold water into the lemonade mixture and stir well. Taste and add more water if needed.
Add ice before serving!

Bon Appétit!