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Raspberry Mango Buttercream

Today is National Milk Chocolate day…however, this weekend I made some killer cupcakes for a friend’s daughter’s wedding reception and I really need to share the recipe for this icing. The cake itself was a quick box cake, don’t judge me it was a really busy weekend, in this case lemon, though I think this icing would go well with yellow cake, lemon cake, white cake, angel foodcake…anything that can take a bright punch of mango. It’s an easy easy icing that starts with 6 ounces of raspberry mango freezer jam. I used the jam I made with Jam in a Jiffy a few weeks ago and I love the hold and the brightness it gives to the whole thing. If you choose a non jam in a jiffy jam you’ll want to add extra Ultra Gel to the recipe to guarantee stability.

So without further ado…

raspberry mango icing

Raspberry Mango Buttercream Icing

6 ounces raspberry mango freezer jam

1/3 cup softened butter

1/2 tsp kosher salt

1 tsp vanilla

4 cups powdered sugar

1 Tbl Ultra Gel (2-3 if using a non JinaJ jam)

milk as needed to achieve desired consistency

Combine jam, butter and salt and whip in a stand mixer or with a hand mixer until smooth. Add vanilla and Ultra Gel. Mix in powdered sugar 1/2 cup at a time, alternating with milk if needed to achieve a spreadable consistency. Save any unused portion in the refrigerator. Yum!

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Raspberry Coffee Cake with Cream Cheese Glaze

We hope everyone had a great July 4th, or a great Friday for our international friends! We sure enjoyed ourselves here with lots of great food and great friends.

As the raspberries start coming on at the farm, and in my backyard!, I’ve started looking for more recipes that call for fresh raspberries. This coffee cake gets an A+ for a double helping of raspberries, as you put a couple of big scoops of raspberry jam in the batter and add fresh raspberries half way through the baking. It’s berry goodness! I use the jam in a jiffy freezer jam that I made as my add in because unlike pectin jams this jam doesn’t break down and get watery when baked as a filling or an addition to batter, and we use Ultra Gel to give it a little extra tenderness and hold onto the moisture for the long haul. Not that this made it that long, since we’re down to just one piece left and I only made it yesterday!!!

So give it a try…and keep an eye out here as we go on the search for the best way to make raspberry pie. Baked, fresh, with cream… We’ll make them all and let you decide.

Raspberry coffee cake

Raspberry Coffee Cake

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cups granulated sugar

1/2 cup butter, softened

2 eggs

1 tsp vanilla

2 Tablespoons raspberry freezer jam

2 Tablespoons Ultra Gel

3/4 cup buttermilk (sour milk will work as well if you don’t have buttermilk on hand just add 1 Tablespoon vinegar or lemon juice to 3/4 cup milk and let sit for 2-3 minutes)

4-6 ounces fresh raspberries

Preheat oven to 375 degrees. Grease and flour a 9 inch round cake pan.

Combine flour, baking powder, baking soda and salt in a small bowl, set aside.

Beat together sugar and butter until light and fluffy. Add eggs one at a time followed by vanilla, raspberry jam and Ultra Gel.

Alternately add flour mixture and buttermilk to creamed mixture beating until just combined after each addition. Do not over beat. We don’t want to form gluten bonds that would make the dough tough. There will still be some lumps once everything is incorporated and that’s okay. If desired you can add 1 tsp lemon or lime zest for a bit of a citrus kick.

Spoon batter into prepared pan and bake for 20 minutes. Gently layer fresh raspberries onto batter and bake for an additional 30-45 minutes until toothpick inserted into the center comes out clean. Let cool for 10 minutes before removing from pan. Drizzle with cream cheese glaze and serve warm or cool.

Cream Cheese Glaze

4 ounces light cream cheese (not Fat free, you need a little bit of fat to make this hold together)

2 Tablespoons butter, softened

1 Tablespoon Ultra Gel

1/4 tsp kosher salt

1 tsp vanilla

1 pound powdered sugar

milk as needed to thin

In a stand mixer combine cream cheese, butter, Ultra Gel, salt and vanilla until smooth. Add powdered sugar and enough milk to make a thin icing. This makes a fairly large batch, so I tend to make it the thickness for cake frosting, then remove enough for my coffee cake and thin that additionally.

Jam in a Jiffy – Raspberry Brownie Ice Cream Pie!

It’s Memorial Day weekend, which is a lovely time for us. An unofficial kick off to summer and a chance to spend a few days together, as well as the very important duty of remembering those who have gone before us. One of the nice things about the long weekend is the chance to do some special cooking. My Bunneh has been as busy as can be making ham and chicken stock, steaks and rotisserie chicken. My job was to come up with the sides and the dessert.

The dessert I settled on was a brownie ice cream pie with raspberry topping. Raspberry prices are dropping but I wanted something even easier. Going to my freezer I spied my containers of jam in a jiffy raspberry jam and decided that would make easy and yummy topping. When it all came together I was happy with the results. I think we could have added a little whipping cream for the lightness and pretty factor, but without it it was pretty darn good too.

So there you have it…jam in a jiffy freezer jam, not just for sandwiches!

raspberry brownie pie

Raspberry Brownie Ice Cream Pie

1 large brownie mix

2 cups vanilla ice cream, softened

1 cup raspberry jam in a jiffy freezer jam

Make brownie mix according to the box directions, adding 2 Tablespoons of Ultra Gel to the mix for extra moisture and tenderness. Pour into two 9 inch pie plates and bake for 25 minutes or until a toothpick comes out clean. Cool completely.

Layer softened ice cream on brownie pie and remove to freezer for a minimum of four hours.

Cut and top with freezer jam, serve immediately.  Add whipping cream as desired.

Jam in a Jiffy – Raspberry Mango!

You can tell it’s spring when markets start featuring berries in their produce departments.  I can’t resist indulging in some of these early berries, though in another month when the Farmer’s Markets open I love it even more! Naturally one of my favorites is raspberries, which I can happily eat whole, put into baked goods, pies, salads, or make jam with. However, one of the concerns folks have with raspberries, is that sometimes the price per pound is such that it seems like a lot of work for not very much product. This is another situation where Jam in a Jiffy rides to the rescue!

Because Jam in a Jiffy has a combination of pectin and starch thickeners there is a lot of flexibility with being able to mix fruits and still get a wonderful product. In my case I had about a pound of raspberries and about the same amount of beautiful ripe mangoes. So I diced up and chopped my mangoes, added the berries and my Jam in a Jiffy for a bright sweet raspberry mango jam! Now if you don’t care for mangoes, you can go with strawberries, peaches, other berries and even applesauce…the combinations are limitless. Any two pounds (about 4 cups) of mashed soft fruit and one package of Jam in a Jiffy and you have freezer jam.

Now…what if, like me, you taste your jam and it’s a little too tart, or sweet, or potent for spreading on jam? Never fear! Jam in a Jiffy jam makes a great base for smoothies with the fruit and sugar already mixed in. I just freeze up my mix in ice cube trays until it’s solid. Then I move the chunks into freezer bags and freeze it that way. A couple of chunks with a little yogurt and a splash of orange juice makes for a bright citrus smoothie, and it even holds up well to being tossed into a green smoothie for even more nutritional punch. So when it comes to your freezer jam, think outside of the bread loaf! You’ll be surprised what you can do!

Jam in a Jiffy Raspberry Mango Freezer Jam

2 cup pureed ripe mango

2 cups mashed raspberries

1 pouch Jam in a Jiffy

1 tsp vanilla (opt)

Combine all ingredients and mix thoroughly. Let sit for upto five minutes to obtain maximum thickness. Divide and freeze or serve immediately!

This makes a medium set jam. If you want a thinner topping add upto 1/2 cups fruit juice. If you want a thicker jam omit 1/2 cup of the mango.

YUM!

Jam in a Jiffy – The season is upon us

Hi folks!

I know we went kinda quiet there for a while, but it’s because we were busily constructing and shaping our webpages and this year’s plans to bring an even better Cornaby’s experience your way.  🙂 So the first thing to take a wander through is the brand new Cornaby’s Home Webpage, and then keep an eye out here as the blog will be under going a face lift soon.

Anyway…let’s get to the important stuff! Recipes!

We’ve talked about Jam in a Jiffy before, but for the uninitiated: Jam in a Jiffy is Cornaby’s go to freezer mix. It’s a five minute process of crush 4 cups of fruit, add the mix, add additional liquid (if needed) and pop into freezer containers.

As it’s March I’ve started seeing some lovely strawberries around and for a fairly decent price. With the concerns about the California drought it’s even more important to my family to make sure we’re getting every bit of use out of our fruit. So we ate some and then crushed up the rest coming up to 3 cups. As the Jam in a Jiffy recipe calls for four cups of fruit I started casting about the fridge for a companion for my strawberries. This brings me to one of my personal favorite things about Jam in a Jiffy, and that’s how flexible it is. The mix is based on a combination of special thickeners so that you can end up with a low sugar jam made from whatever combination of fruit YOU like. In this case I found some blackberries I’d not used and tossed those in with the strawberries. Then just for a little more zing I added about 2 Tablespoons of fresh orange juice. Add the mix and wait for five minutes and tada! The end jam is smashing. Strawberry sweet with the richness of the blackberries and a little orange kick. I think it’d be fantastic in sweet rolls, but today we had it for lunch with peanut butter.

Strawberry Blackberry Jam

Another suggestion that has come in is to get a little savory with your flavors. Add a little black pepper to your strawberry jam, or some halapeno to your raspberry. So tell me, Dear Readers: What’s your favorite Jam in a Jiffy combination? Inquiring minds want to know…and to taste!

Jana

PS: A few folks have asked about where they can find Jam in a Jiffy.  We are in many grocery and specialty food stores, check here to see if we’re in one near you.  As well you can find us on Amazon or order directly from our website.

Fresh Peach Raspberry Jam

Today’s fresh jam flavor is peach raspberry jam, though we’ll talk a little about plain peach too.

This one is one of my kids’ favorite flavors and it’s the perfect time of year to start stocking up as fresh peaches have started appearing in local farmers’ markets.  Even if the fruit on my poor tree is a long way from ripe.   I like a half and half mix, so 2 cups crushed peaches + 2 cups crushed raspberries and the jam in a jiffy mix.  My kids are also very fond of doing a mix that is half strawberries and half peaches, but since I can get raspberries from the family farm we put up more of that than the strawberry.

Now, a word on fresh peach.  Some people love the flavor of fresh peach jam, and in that case 4 cups of crushed fruit + one pack of jam in a jiffy and you’re in business.  For other folks the peach is a little too mild raw and they prefer the slightly caramel flavor of a cooked peach.  You can still get this with jam in a jiffy.  Just crush your peaches and pop the bowl in the microwave (yes, this requires a microwave safe bowl) for about five minutes.  Give the whole thing a stir and taste.  One you get the flavor you want, then add the jam in a jiffy mix and get to business.

Fresh peach jam, fresh raspberry peach jam, fresh peach strawberry jam…  You just have to love peach season!  These jams are great on toast, or to fill your favorite thumb print cookie or add to a smoothie for a pop of omething special.

How do you Jam in a Jiffy?

Jana

Cornaby’s LLC – Bringing You Nature’s Best

Fresh Blackberry Raspberry Jam

As I’ve mentioned before I get to answer most of the email questions that come into Cornaby’s.  Some questions are fantastic and, I admit, some make me laugh a little.  One from the other day got me thinking and I thought I’d address it here.

Here’s the question:  “What flavor is jam in a jiffy?”

As we’ve talked about before Jam in a Jiffy is a dry mix for making fresh jam.  This jam can then be served immediately, put in the fridge for a few weeks or frozen for a few months.  You can process it into bottles too, but that’s another post.  When it comes to flavor Jam in a Jiffy doesn’t have one.  You can make any flavor of fresh jam you want based on what fruit you choose.  Jam in a Jiffy works best with soft fruits like berries, peaches, mangoes, pears, etc, but can also be used for apricots, rhubarb, kiwi and other such fruits.  I do cook some of these combinations, like apricot, because I like the flavor better, but you never have to cook your fruit for it to work with Jam in a Jiffy.  Sooo…over the next few months we’re going to share some of our favorite fruit combinations, and we’re going to highlight some other cool things you can do with your Jam in a Jiffy mix…like pie filling and shortcake topping!

Today’s fresh jam flavor is blackberry raspberry.  This one seems like a no brainer to me because I like the flavor of these wild berries together.  As well, Bunneh went to California and came back with some blackberries which got a little squished in transit.  So we had blackberries that needed a slightly smushy application and raspberries which had just come from the farm.  I wanted a chunky jam so I crushed them together with a fork in a half and half mixture (2 cups of each type of berry), added my Jam in a Jiffy mix and waited to check the thickness.  For this fresh jam I wanted a thicker end product because I intend to use it in stuffed breads, thumbprint cookies and other cooked applications as well as just to spread on toast, so I didn’t add any other liquid.   This made a lovely almost chutney consistency which was perfect for what I want.  I got about 5.5 cups of finished product, five for the freezer and one that we ate within the next couple of days.  🙂 Mmm…berries…

fresh blackberry raspberry jam blackrasp bowl