Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Introducing my new cookbook available for sale everywhere.

The Yankee Chef: Refreshed, Lighter, Simpler, Comfort Food

 

 

 

 

 

My blog for more Yankee stories, lore, facts, food and frolic.

 

 

 

A work in progress of Our N.E. Heritage

 

 

 

 

 

 

 

 

 

 

 

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

All-Fruit Preserves

What better way to enjoy the bounties of summer than making your own version of all-fruit? Using no added sugar, these deliciously sweet spreadables are intensely fruity without added citric acid or lemon juice, often found in prepared, store-purchased brands.

(From left to right we have Blackberry, Mango, Strawberry, Blueberry and Peach All Fruit)

Blackberry All-Fruit

 

Ingredients

For 1 Batch(es)

Recipe

  • 2 cups fresh or frozen(and thawed) blackberries *
  • 1/4 cup frozen apple juice concentrate, thawed
  • 2 tablespoons(half a 1.75 ounce package)no sugar needed pectin

All-Fruit Preserves Directions

  1. Puree all ingredients in a food processor or blender until as chunky or smooth as desired. Transfer to a small saucepan and bring to a boil over high heat. Let rapidly boil for 1 minute, and remove from heat. Let cool for a few minutes before transferring to a container. Cover and refrigerate until set, about 3 hours.
  2. * If you desire no seeds, then puree blackberries with juice and strain before cooking, resulting in a more jelly-like end result.
  3. For Mango All-Fruit, use 2 cups chopped mangoes(about 2 small mangoes), 6 tabelspoons mango nectar or juice and 2 tablespoons(half a 1.75 ounce package)no sugar needed pectin.
  4. Follow same directions as in Blackberry All-Fruit
  5. For Strawberry All-Fruit, use 2 cups chopped strawberries, 6 tablespoons frozen apple juice concentrate, thawed and 2 tablespoons(half a 1.75 ounce package)no sugar needed pectin. Follow same directions as in Blackberry All-Fruit
  6. For Blueberry All Fruit, use 2 cup frozen, but thawed, blueberries and 1/4 cup dried cranberries. Follow same directions as in Blackberry All-Fruit, but without the pectin.
  7. For Peach All-Fruit, you can use any blend of juice with peaches, but make sure it is 100% juice blend. Use 2 cups chopped, fresh peaches(4 peaches), 6 tabelspoons peach nectar or juice and 2 tablespoons(half a 1.75 ounce package)no sugar needed pectin. Follow same directions as in Blackberry All-Fruit
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