This recipe is for what I like to call a quick jam. It's simply fresh fruit and sugar cooked until it breaks down into a thick syrup. I use this 10-minute raspberry jam as the filling for my Raspberry Orange Sticky Buns, and have also used the same recipe to make a strawberry jam to spread in between layers of stuffed French toast.
It's a fast, preservative-free alternative to store-bought jams and it'll have your kitchen smelling like candy while it cooks!
10-Minute Raspberry Jam
To remove the seeds, push through a fine mesh strainer
with the back of a spoon immediately after removing from heat.
Makes about 1 cup of jam
12 ounces fresh raspberries
3/4 cup granulated sugar
small pat of butter
Place all ingredients in a small saucepan. Bring mixture to a slow boil over medium heat, crushing the raspberries with the back of a wooden spoon.
Once it begins to boil, raise the heat slightly and allow to steadily bubble for about 10 minutes, stirring frequently and breaking up any chunks with the spoon.
The jam is ready once a skin starts to form on top of the jam in between stirs (or when it's as thick as you'd like it to be).
It felt like autumn today. Okay, maybe not autumn autumn. But autumn-like.
The sun never came out and a cool breeze blew throughout the afternoon. Oddly enough, the leaves on the cherry tree in our backyard are beginning to turn yellow and fall.
Yes, the same cherry tree that just grew berries two weeks ago. I'm sad to say that it has suddenly died. The fruit shriveled up seemingly overnight. So much for my sangria.
The chilly weather inspired me to cook a belly-warming dinner. I got a good deal on chicken wings & drumsticks over the weekend and have been waiting for the right night to bust them out of the fridge.
The last time I tried to make my own wing sauce (sesame-soy glaze) I ended up in the emergency room. (Who ever heard of being allergic to sesame seeds? Not me!) So I decided to stick with something histamine-friendly and create a buffalo sauce that rivals Hubby's favorite wings from Domino's.
So with our chicken wings and a pepperoni pizza, we settled in for an evening of Brooklyn Nine-Nine on Netflix.
Just your typical chilly July evening in Ontario.
Homemade Buffalo Sauce
This is a base recipe for a mild sauce. For more heat add crushed red
pepper flakes that have been minced finely, one teaspoon at a time.
1/4 cup water
1/2 cup cayenne pepper hot sauce (Frank's Red Hot is my preferred brand but Tabasco or Texas Pete are good too)
1/4 cup unsalted butter
1 teaspoon brown sugar
1 teaspoon white vinegar
2 teaspoons smoked paprika
Whisk together all the ingredients in a small saucepan and bring to a simmer. Cook for 3 minutes on medium heat.
Remove from heat and cover until ready to use. For chicken wings, place cooked chicken in a large bowl and pour the sauce over top. Toss until evenly coated and serve with ranch or bleu cheese dressing.
* This also makes a yummy pizza dipping sauce. And I like to brush it over corn on a cob. It's really good with so many things; don't be afraid to experiment!
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.