Honeyed Walnut Cake

Ok, so, this one was a bit difficult to name.
It's not a "cake" in the baked-and-eaten-with-a-cup-of-tea dessert-y, cake-y texture sense of the word.
I mean it more as a shape, a configuration, the tight togetherness of the ingredients.
While going through potential words in English to describe the form, they sounded so inelegant: brick, log, block, slab, chunk... bleh.
Sometimes the English language is decidedly lacking in charm.
Then I thought about other, more strictly fruit and nut confections- pressed date and almond, fig and walnut- and with a slight stretch, even panforte fits the bill. They're cakes. So cake it shall be.

I had found something like this months back, and it was wonderful to nibble with a glass of red wine, or as dessert with a splash of Port. The problem being, ooh, it was pretty expensive.
I thought maybe I could make it myself for much cheaper.
There are four ingredients, just like the other one. Maybe it's not exact proportion or technique-wise, but it's really good and certainly not cost-prohibitive.
 

 

I'd recommend it for a wine and cheese party, with appetizers, or for after dinner as part of cheese based dessert board along with that Port, maybe some dark chocolate... go ahead and add fruit, too (though this by itself is perfectly fine).

You're going to use two amber liquids here- one more pale golden, the other a bit deeper- two syrups I'd be willing to bet many, if not most, people have on hand anyway.
Honey and maple syrup, but make it pure maple syrup, real maple syrup, not a thick corn syrup based concoction.
Personally, I think it's good both are included here. Honey alone can be intense at times, not my most favorite ingredient, but it does have it's place. 
The syrups are cooked to reduce a bit and become the cement holding the walnut bits together.
I didn't give a temperature for cooking the syrup... it's a small amount, and it would difficult to get an accurate reading on a thermometer, so in this case it's more sensorial than measurable and exact.

Of course the recipe can be halved for a smaller group, or if you prefer assurance it will disappear.

Test the size of your mould after you've broken up the toasted walnuts. You can use a ring mould, a metal cup measure, something rectangular if you've got it, if you're careful- a metal can with both ends cut out... perhaps even a wide-mouth jar (as long as you'd be able to remove the finised cake). Place the  nuts in the container you plan to use and shake things a bit so the walnuts fall into place, giving you a general idea how things will fit.

A friend had also suggested sprinkling the mould with sesame seeds to help combat the stickiness you may encounter upon serving (at least the bottom, which becomes the top when unmoulded).

I'm going to recommend doing this by weight, at the very least for the walnuts since their shape is so irregular...


Honeyed Walnut Cake 
(6-8 portions?) 

150 g whole walnuts (this comes to about 1 1/2 c in volume)
4 T honey (60 ml)
2 T maple syrup (30 ml)
1/4 t fine sea salt (small for weight, but my measure says 1.2 ml)

Toast the walnuts lightly in a preheated 325 F (163 C) oven 7-10 minutes.
Remove the pan from the oven, and when cool enough to handle, break the walnuts into pieces (I usually do this by hand as I think it gives a nice size with soft edges, just twisting each walnut. Then I rub handfuls of the walnuts a bit between my palms to remove any loose skin.)
Bring the honey, maple syrup, and salt to a simmer in a medium saucepan over medium, then reduce the heat a bit and cook 5 minutes, swirling the pan several times. You'll have to watch it, because the honey mixture can really bubble and expand.
(The syrup can quickly reduce and become stiff, so it's important not to overcook it, likewise it's important not to cook at too high a heat as the sugars can burn. You'll only know it it cooked too much for sure afterwards when the walnut cake is cool... it may be a crispier, stiffer confection to slice, but it's still very edible.)
Turn off the heat and stir the walnuts through for a couple minutes, to warm them again and make sure everything is coated nicely.
Have a mould at the ready, lined with lightly buttered or sprayed parchment or waxed paper. Spoon/pour the walnut mixture into the prepared mould. Fold over the edges of the paper so that everything is contained within the mould and press down so the nuts all find their place and are all tightly packed together.
Let cool completely- it may take a couple hours since it's so dense.
Unmould, unwrap, slice and enjoy with wine and cheese, etc., as an appetizer or a dessert. 

Blood Orange Marmalade and Four Citrus Marmalade

 

This weekend I wanted to make use of blood oranges before they disappeared, so I made a bit of marmalade. Some will be given away, but the rest will be stashed.

One thing about jams and marmalades: you'll never be able to make the same batch twice. That's nature, that's variation...  some fruits may be sweeter, or juicier, some more tart, some more pithy and bitter. Things will never be exactly the same. In some ways that's too bad, but in other ways it keeps things interesting.

Marmalade is great for eating on toast, with yogurt, or even to serve with a pork roast or maybe turkey (save to doctor cranberry sauce for Thanksgiving?)- in my opinion marmalade is a nice thing to have around.

There are two recipes here, one is basically blood orange (with a bit of lemon), and the other includes four types of citrus.  I did some experimentation with amounts and techniques, and I didn't want to lose what I'd done- notes were taken, recipes were written, and now they're posted.

In the photo with two jars of marmalade, you can see a difference in color. The blood orange is obviously the more red one, and the four citrus is more orange.

When I made the blood orange marmalade, I did not end up soaking the peels. It would have made the marmalade less bitter, so it's a good tip for marmalade if you prefer less of that bitterness. 
So: after slicing, soak the orange peels for a few hours if you prefer (see the Four Citrus Marmalade recipe below for the how-to on that).

In slicing, you can make the pieces of fruit as thick or thin as you like. Use a mandoline if you would like your oranges very thinly sliced, or perhaps a food processor for the sake of speed.  I think mine were between 1 and 3 mm, obviously not exact... but they're hand cut, so we'll call it "rustic" in this instance.

And I'm sorry, but I didn't actually take into account the yield of marmalade in each batch. It'll vary a bit depending on how long it's cooked and allowed to reduce...
However, I'm going to guess two quarts with the blood orange, but it's less with the four citrus.



Blood Orange Marmalade
makes about 2 quarts

3 1/2 lb. (1580 g) blood oranges
2 c (480 ml) water
2/3 c (120 ml) fresh Eureka lemon juice 
3 c (675 g) sugar


Place a small plate in the freezer.
Start a large pot of water to boil and place jars and lids in it to sterilize. 

Wash the oranges well and cut off the ends to expose the inside. Cut the oranges into quarters and slices the ends of each quarter to remove a bit of extra pith. Thinly slice the oranges, removing any large seeds. Add the pieces of orange as well as any orange juice to a large pot. 
Add the water, lemon juice, and sugar to the pot and stir the mixture to combine. Bring the oranges to a boil over medium heat, then reduce to low and simmer, stirring occasionally, until the peels are cooked, the juice in the  marmalade is reduced and it passes a gel test.  To test, pull the plate out of the freezer and and place a bit of the cooked marmalade on it. Place the plate back into the freezer for a few minutes to cool it quickly, then check the consistency by pushing it with a finger to see if it wrinkles or is generally thick enough for you.  
This takes about an hour and a half (90 minutes).

Drain the hot jars one by one and ladle hot marmalade into them to about a centimeter or 1/2 inch from the top. Wipe the rims and threads with a clean, damp towel, and screw the hot lids on. 
At this point I may place the finished jars back into the boiling water for a few minutes to help sterilize further as well as clean the jars of sticky marmalade on the outside. 

Leave the jars on a counter to cool to warm, then refrigerate (I don't fully/officially can them, so the fridge in lieu of the pantry is a safety step). 
Share or save to enjoy later...

Four Citrus Marmalade

2 lb.  (about 900 g) Cara cara navel oranges
1 lb. (about 450 g) blood oranges 
2 Eureka lemons, juiced
1 Meyer lemon
1 1/2 c (360 ml) cold water
2 2/3 c (400 g) sugar


Place a small plate in the freezer.
Start a large pot of water to boil and place jars and lids in it to sterilize.
Wash the citrus well. Juice the navel oranges and slice the peels. Juice the blood oranges and slice 3 of the peels. 
Reserve the juices and place the sliced peels into a large pot of cold water. Let soak 3 hours, then remove the soaked peels to a large pot. Add the reserved orange juices, as well as the lemon juice and the sliced Meyer lemon, the water, and sugar.

Bring the mixture to a boil over medium heat, then reduce to a simmer over low. Stir occasionally, until the peels are cooked, the juice in the marmalade is reduced and it passes a gel test. To test, pull the plate out of the freezer and and place a bit of the cooked marmalade on it. Place the plate back into the freezer for a few minutes to cool it quickly, then check the consistency by pushing it with a finger to see if it wrinkles or is generally thick enough for you.   
This will take at least an hour, perhaps an hour and a half (90 minutes).

Drain the hot jars one by one and ladle hot marmalade into them to about a centimeter or 1/2 inch from the top. Wipe the rims and threads with a clean, damp towel, and screw the hot lids on. 
At this point I may place the finished jars back into the boiling water for a few minutes to help sterilize further as well as clean the jars of sticky marmalade on the outside. 

Leave the jars on a counter to cool to warm, then refrigerate (I don't fully/officially can them, so the fridge in lieu of the pantry is a safety step). 
Share or save to enjoy later...

Meyer Lemon Marmalade

The first I knew of Meyer lemons was more than 20 years ago. My older sister, who was in college in California, would periodically send boxes of them to the rest of the family in Missouri. I don't remember what we did with them, but I do remember thinking them very different than basic lemons. Perhaps even exotic.
(Now she's in Virginia, where they admittedly don't have much in the way of citrus groves, and I'm in California.)

Meyer lemons are more subtle though distinct in flavor, with a more perfume-y quality (maybe a tad grassy) than the zingy Eureka variety we normally associate with lemony-ness.  The Meyer variety, a mandarin orange and lemon hybrid, is pretty common in California.  In addition to being less acidic, Meyer lemons are generally juicier, their skin is thinner, and the segments and juice are a deeper yellow.

I was staying at a very kind and helpful friend's a for few days while she was out of town. She has a Meyer lemon tree in the back that was practically dripping with lemons, as well as a full drawer of them in the fridge, and I was encouraged me to "make some yummy things."
So along with the requisite curd, a dinner main, and some baby cakes (those last two which I HOPE to photograph and post soon), I made a batch of marmalade.
There was some quiet Saturday time in front of me, it was drizzly, and I wasn't going to go on a long exploratory walk. 

But before I got started, I also did a bit of foraging in the yard for the herbs- so interestingly, much of what was used came from right there.

It's sweet, sour, and bitter... sunny, with a tinge of a resinous herbal flavor.
The herbs, of course, are not a requirement, though I would encourage the bundle of seeds because there's pectin in seeds, which obviously will help thicken (though technically lemons in general are high in pectin and would help thicken ANY batch of jam). It can get to the thickness of something more like membrillo.

One little tip: to facilitate *actual* thin slices of lemon, you may want to use a mandoline. 
Next time I make this, I may try adding more mandarin juice- 2/3 to 1 cup maybe.

With butter on toast for breakfast, or maybe something more dense like a bagel along with cream cheese, thinly spread onto a crêpe with a dollop of whipped cream- ditto with poundcake, or as part of a cheese board (to go along with a chèvre or a triple crème brie). Versatility.


Meyer Lemon Marmalade
(makes about 4 cups)

1 3/4 lb. (about 810 g) Meyer Lemons
juice of 2 mandarin oranges (about 1/3 c or 60 ml)
2 c (453 g) sugar
1 c (250 ml) water
1 sprig of lavender
1 sprig of rosemary

Place a small plate in the freezer.
Cut both ends from the the lemons, quarter them lengthwise, and slice thinly. When you get very close to the ends where slicing becomes difficult, if a bit pithy you can slice out the bit of inside and discard the skin and pith if you choose. Remove seeds from the lemons and set aside. Combine the sliced lemons (and any juice you get from cutting), mandarin juice, and water in a medium saucepan over medium heat. Bring to a boil, then reduce to a simmer. Cook about 30 minutes, stirring occasionally, and skimming any foam that rises to the top. Combine the lavender, rosemary, and about 1 T of the lemon seeds (visually about 1/2 of a ping-pong ball) in a few layers of cheesecloth and tie tightly. Set aside.
After the first 30 minutes of cooking the marmalade mixture, add the prepared cheesecloth bundle. Continue simmering, and occasionally stirring gently about 20-30 minutes more.
Test the thickness of the jam to see how it sets by placing a spoonful of the hot liquid marmalade onto the frozen plate. Let it cool a couple minutes, and then run a finger through it to see if the "divided" jam stays separated. If it flows back to cover the space you just cleared, it should cook longer (unless you prefer it a bit runny). If the jam looks like a good set consistency, spoon into hot, sterilized jars and cover with hot lids.
Let the jars cool a bit, then refrigerate.

Caramelized Pecans (or An Addition to a Cheese Board)

This was something put together on Thanksgiving from what I found available to go with the aperitif.
Since everything worked out fairly well I had to write it down. I guess posting is my way of making sure I don't misplace it.

Relatively simple, somewhat festive, a little sweet and a little savory, caramelized pecans make a nice addition to a cheese board.
Perhaps slightly addictive?
A fortunate thing that the recipe makes a limited amount?

I like cheese boards with a little variety (taste, texture, color...).
Said cheese boards might include dried fruit or fig jam/lingonberry jam/cranberry sauce, nuts, and crackers or thin slices of bread

Well, the pecans weren't such a bad addition.
And since they're easy and a crispy little step up from plainer toasted pecans, I could see myself doing this over and over- provided I had what's necessary on hand when the special occasion need arose.
But really, I think practically everyone could at least do a variation to serve in a pinch.

Either that, or this could potentially make a nice little homemade gift in a pretty jar.
(In case you're wondering, they didn't seem to stick together when stored- I suppose the bit of butter helps with that aspect.)

You could, of course, omit the rosemary completely OR dress them up a little differently.
Instead of rosemary, maybe a touch of cayenne for a kick, or a sprinkle of baking-type spices: cinnamon, a touch of cloves and allspice (and black pepper to add interest?). Perhaps stir some orange zest into the caramel just prior to the pecans, and add a handful of dried cranberries before removing the pecans to cool.


Caramelized Pecans
makes 2 to 2 1/4 cups

2 to 2 1/4 c (200-225 g) pecan halves
6 T (1/4 c plus 2 T, 90 g) granulated sugar
2 T (30 g) unsalted butter
1/2 T (2 g) minced fresh rosemary needles
1/2 t (3 g) kosher or fine sea salt, plus more to taste

Preheat the oven to 350 F and place the pecans on a tray. Bake 8-12 minutes, or until lightly toasted and crisped, shaking the pan a couple times as they bake.
Remove the pecans from the oven and set aside.
In a medium saucepan or frying pan, heat the sugar over medium heat until it melts and takes on a nice shade of amber. Add the butter and stir through to combine.
Add the rosemary and salt, and stir to incorporate a bit and then add the pecans. Toss and stir until the pecans are coated.

Remove the caramel pecans to a piece of parchment paper to cool, spreading them out so they are separated. Sprinkle with extra salt if desired.
Let the nuts cool completely before serving or store in a covered container.

Peanut and Hazelnut Butter

I have been meaning to make homemade nut butter for a while now, thinking about it... but it didn't happen until just recently. I don't know why it took so long. It's relatively simple and you can have some fun with it.

This one has a bit of cinnamon and a hint of sweetness from honey. It's nice with apples, on toast, and it might be great swirled into a bowl of hot oats. Or maybe in the center of a homemade peanut butter cup? Though not really peanut butter...

Since I've made it, I've been imagining other versions I might try. Cashews processed with some coconut oil and spiked with cardamom. Pecans with apple pie inspired spices. And why not a version of Nutella- hazelnuts and cocoa powder? Of course, it might not be a bad idea to go basic and try out some plain peanut butter. I suppose I just went and jumped ahead there.

The point is that there are so many combinations that could be tried... maybe try mixing dried fruit and seeds into nut butter, bits of chocolate, coconut, different spices... start with a base and go from there!

Peanut and Hazelnut Butter
makes about 2 cups (around 500 ml amount)

1 c (130 g) hazelnuts
1 1/2 c (225 g) peanuts, without skins, dry roasted and unsalted
3 T (45 ml) honey
1/4 c (60 ml) peanut, sunflower, or another neutral oil
1 t (3 g) ground cinnamon
1/4 t (large pinch) fine sea salt

Preheat the oven to 350 F/ 180 C. Place the hazelnuts on a baking sheet and toast 8-10 minutes, shaking the pan a few times during the bake to toast evenly. Remove the pan from the oven and let cool slightly. If the hazelnuts have skins, place the nuts in a kitchen towel and rub them to remove the skins. Let the hazelnuts cool completely.
Place the cooled hazelnuts and peanuts in the bowl of a food processor. Process/pulse until the nuts resemble coarse sand. Add the rest of the ingredients. Continue to process until the mixture resembles nut butter (this will take a while- maybe up to 15 minutes total). Give the food processor a 5 minute break once or twice during this process as this is a lot of work for the machine- you do not want to burn out your food processor.
If you like it a bit smoother, sweeter, or saltier, add extra oil, honey, or salt and process to incorporate.
Remove the nut butter to a covered container and enjoy within a couple weeks.

*Yes, it is drier than standard versions of peanut butter, but I prefer to use less oil. 

Chicken Satay and Peanut Sauce

After a hiatus due to busy-ness and big computer problems (including a tea spill)... here we go!
I guess there's really no solid when/what/how to my whole blogging business, though I can honestly say I wish it could be a bit more consistent.
Though, I don't know, maybe the suspense is fun in some way.
But I found today, to finish the post, I have to go to Starbucks. Apparently it's the only place my computer wants to pick up wifi. I can download photos from camera to computer to external hard drive, but the hard drive doesn't seem to want to work on any other computer. And so, mine has to make it's way to Starbucks so we're all on the same page and cooperating.
Computers and I don't really make the best team, but I suppose at least I now know how we're playing the game.

I think this is an appropriate end-of-summer dish.
For the most part made-ahead, simple and fairly quick-cooking chicken breast can be tossed on the grill close to last minute (or alternatively use the broiler in the oven).

And the sauce...
I think this may be my "I-could-pretty-much-eat-anything-with-this-sauce" sauce.
No joke.

Lots of flavor here.
Any extra sauce can easily be tossed with rice noodles, but it also makes a nice dip for vegetables.

With regards to peanut butter, my preference in this case is a not totally creamy but very slightly chunky peanut butter, like the more artisanal type or the kind that you grind yourself at the store (just peanuts and nothing else).

I like the chicken to be thicker than the more traditional satay as I like meatier pieces of chicken on the grill. The result is a juicier piece of chicken.
And so, I'll take a piece of chicken, maybe flatten it out slightly since the shape isn't quite even, and slice 3 or 4 lengthwise strips (of course, they may certainly be cut thinner).  These then make their way into the marinade to bathe a while.

Accompaniments to finish things off might include rice noodles and/or cucumbers.
You could put together a cucumber salad with sliced cucumbers, a little vinegar and honey, perhaps red pepper flakes. Although plain, stand-alone, cool and crunchy cucumbers are great.
And I like some fresh, green cilantro leaves alongside, too.
Perhaps some lime wedges on the side...

Chicken Satay and Peanut Sauce
serves 3-6 or more (depending on who you have eating and whether it's a meal or an appetizer)

Note: You will need skewers- metal or bamboo.

For the marinade:
3/4 c (about 180 ml) coconut milk
1 T (15 ml) fish sauce
1 T (15 ml) Thai red curry paste
1 1/2 t (8 g) kosher salt
2 lb. (about 1 kg) chicken breasts

For the peanut sauce:
3/4 c (about 180 ml) coconut milk
1/4 c (80 g) peanut butter
1 T (15 ml) fish sauce
1 T (13 g) brown sugar, packed
1 T (15 ml) Thai red curry paste
2 t (10 ml) chile-garlic paste
1 T (15 ml) fresh lime juice

In a large bowl, whisk together the coconut milk, fish sauce, curry paste, and salt. Flatten the breasts slightly so they're more even, and slice the chicken into lengthwise pieces (I like 3 to 4).
Place the chicken pieces in the marinade, cover and refrigerate at least 1 hour and up to overnight.

While the chicken marinates, make the peanut sauce.
In a saucepan, mix together the coconut milk, peanut butter, fish sauce, brown sugar, curry paste, and chile-garlic paste. Bring the mixture to a simmer over medium heat, stirring regularly, and simmer about 3 minutes. Remove the pan from the heat and whisk in the lime juice. Transfer the sauce to a bowl, let cool slightly, then refrigerate until ready to use so the flavors come together.

Several hours before cooking, soak wooden skewers- if using- (one for each piece of chicken) in water.
Heat up the grill!

Thread a piece of chicken on each skewer, lengthwise, and thread back and forth a bit if you can manage so the chicken does not so easily rotate on its stick.
Cook the chicken 6-10 or so minutes, turning at about the halfway point, until they're cooked through. It's nice if they have little char for flavor.

Serve with the sauce and any accompaniments you choose.

(If you use the broiler, maybe place on a broiler pan or a sheet pan covered in aluminum foil for easier cleanup. Cook the chicken a few inches from the element. The chicken will cook in about the same time. Turn after a few minutes.)

What to do with a lemony windfall...

Lots of lemons?

Today I worked on a round of preserved lemons. Such a fantastic thing to have waiting for you in the fridge.

It takes a little hands-on time, and then there's about a month of waiting patiently before they can be put to use.  It's like money in the bank, and the flavor is like nothing else. A preserved lemon is intense and lemony, but quite different than a fresh lemon. This variety adds a new dimension to foods such as chicken, fish, or sauteed vegetables that is at once familiar as it's lemon self, yet not.

 

The original post is here- it's from several years ago but it's well worth mentioning again.

Now to just wait and watch...

Snowy Day Sauerkraut

One of yesterday's projects...

Instructions here

Fig and Raspberry Jam

Together figs and raspberries create a perfumey concoction bridging two seasons.
A lovely end of summer/beginning of autumn jam to make and put away for when you might need something a little different and special.

(I just love making jam whenever I get the chance.)

Cooking figs always smell like the woods to me- the woods on a crisp autumn day. There's something about the air and the crunchy leaves that have fallen from the trees that smell like figs.
Combine the fig scent with that of ripe and juicy raspberries and you have an interesting fragrance, an earthy sort of sweetness that permeates the house.

Port added near the end of cooking lends a bit of raisiny depth and helps increase the autumn-ness of this jam. It's bright, but cozy.

As I have said before when speaking of confiture, I do not actually can and process jams as they are for my use/friends/family and they go directly into the refrigerator after the jars are cool enough to handle (NOT into the cabinet to sit at room temperature since they have not been processed).

With both figs and raspberries, and being unstrained, this certainly turns out to be a seeded jam. I don't mind that though, it's real. It is what it is.

Fresh jams are always great on a piece of hearty grainy toast, a crumpet, or a warm scone.
I think this version would be especially nice with cooked with pork or served with turkey- or as part of a cheese board (perhaps along with some chevre, brie, or triple-crème?).
Stir it into yogurt.
Use it as the filling for a crostata...

Some of the technique is taken from the Blue Chair Jam Cookbook.


Fig and Raspberry Jam
makes about 10 pints

2 lb (about 910 g) fresh figs
water
2 1/2 lb (1 kg plus 130 g) raspberries
5 c (1 kg plus about 110 g) sugar 
1/4 c (60 ml) fresh lemon juice
1/2 c (120 ml) Port

Place a small plate and 4-5 spoons in the freezer to later check the jam consistency.

Remove the stems and cut the figs into eights (or into 12 pieces if larger), place in a large saucepan and cover with about 1/4 inch of water. Cover the pan with a lid and heat the figs over medium high heat until the mixture comes to a boil. 

Meanwhile, place the raspberries and sugar in a large bowl to macerate and set aside.

Once the fig mixture boils, stir and reduce the heat to low. Re-cover and let simmer 5 minutes, then mash the figs with a potato masher to reduce everything to a juicy pulp. Cover again and let the mixture cook 20-30 minutes, until the figs develop a soft and mushy consistency and the mixture is relatively uniform (mashing and stirring every 5 minutes or so).

Pour the raspberry and sugar mixture into the pan of fig puree and stir to combine. Add the lemon juice. 

Pour the fruit and sugar mixture into a preserving pan or wide, nonreactive pan.  Bring to a boil over high heat and then reduce the heat to a simmer, stirring every now and then to keep the jam for scorching on the bottom of the pan. After about 10 minutes of simmering, add the Port and stir though. Continue simmering and stirring 15 minutes more, then check the consistency of the jam by taking a spoonful in one of the frozen spoons. Place the spoon and plate back in the freezer about 3 minutes to re-chill, while continuing to cook the jam on the stove. 

Remove the spoon and plate from the freezer and tip the jam from the spoon. If it falls thickly and slowly from the spoon, it's a good jam consistency. If it's still quite liquid, cook longer and check in the same manner every 5 minutes or so. 

When the jam has reached the desired consistency, remove the pan from the heat, fill sterilized jars with hot jam, and screw (or clamp) the lids on. 
*At this point process as desired if you would like you jam to be shelf stable.
  

Let the jars sit at room temperature until you're able to handle them easily then place the jars in the refrigerator.

Jam should last at least a month and up to several if kept refrigerated.