Sunday, October 14, 2012

Apple Rosemary Mint Glaze

We've been talking about glazes for the past few days and by now, you might be a little confused over the pectin/no pectin options when you're making a glaze.

It's an interesting choice.

Do you want a thick glaze to spread around a piece of meat? 

Do you want a syrupy glaze that you can pour on?

Both options are good ones and it's entirely up to you which way you go.   The nice thing about a jam glaze is that it takes up less shelf space and it's easy to dilute.   Just mix half as much liquid [water or juice] to your jam to thin in down a bit.   Easy.     If you bottle it in 4 oz. jars, then one little jar thinned up is enough to glaze a chicken.

The nice thing about a syrup is that you don't have to do anything except open the jar and pour.   Even easier.

To make a syrup from a jam recipe, all you have to do is leave the pectin out.   That's all.   So that recipe that I gave you yesterday for Orange Basil Garlic Ginger Glaze can easily be syrup if you leave out the pectin.

Well here's another apple recipe.   If you want syrup, leave out the pectin.   If you want jam, make it with pectin.   Easy.

Apple Rosemary Mint
  • 1 1/2 cups apple juice, apple cider or apple juice concentrate
  • 1 1/2 Tablespoons Ball Low Sugar pectin [optional – use if you want jam instead of a thinner glaze]
  • 3 sprigs mint [3”]
  • 3 sprigs rosemary [4-5 inches]
  • 1 cup sugar
Combine juice, pectin [if making jam] and herbs in pot. Bring to boil. Boil one minute. Add sugar. Return to boil. Boil one minute. Remove herbs. Ladle into jars.

Note: This makes a well jelled jam. It is an excellent glaze concentrate. Just mix equal parts jam and water (or juice) in a pan and heat it up for a thin glaze or mix half as much liquid as jam for a thicker glaze. Stir until well incorporated. You can add more liquid if you need to in order to get the right consistency.

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