Category: Misc.

GARLIC BREAD SPREAD

The perfect garlic bread recipe – Perfectly crisp edges, a soft buttery center, and topped with fresh garlic and herbs. The ideal accompaniment to any Italian dinner.

Sure, you can buy garlic bread spread at the grocery store, but once you see how easy it is to make and discover how much better it tastes when it’s homemade, you’ll never buy the premade stuff again! I guarantee it!

WHAT TYPE OF BREAD IS BEST?

Many grocery stores sell giant loaves of Italian or French bread hot from their bakery every day. These loaves are perfect for garlic bread because they soak up all that buttery goodness really well. You can even also use a baguette if that’s what you have available.

WHAT YOU’LL NEED

  • softened butter
  • grated parmesan cheese
  • minced garlic
  • dried marjoram
  • dried basil
  • dried oregano
  • fresh parsley
  • salt
  •  one loaf of French or Italian bread

Steps for Making Garlic Spread

Gather all your ingredients and mix them in a small bowl. Mix until the butter is smooth and creamy and all the ingredients are evenly incorporated.

Split the loaf of bread in half the long way. Place the bread on a large baking sheet. Spread a generous amount of the garlic spread on both halves of the bread. 

Bake the bread in the preheated oven for 8-10 minutes. (More tips and tricks below for that perfect, golden-brown garlic bread).

TIPS FOR THE PERFECT GARLIC BREAD:

  • Make sure your butter is softened, not melted. If you forget to set your butter out ahead of time, try this hack to get your butter soft quickly.
    • Pour hot water into a ceramic or glass cup or bowl (something that can fit over your butter). After a few minutes, dump the water out of the vessel and quickly cover your butter. The radiant heat from the bowl will soften your butter in just a few minutes.
  • After baking the bread for 8 to 10 minutes, move the oven rack closer to the broiler. Turn on the broiler and let the bread broil for about 45 seconds to 3 minutes until golden brown. Keep an eye on it; it can brown very quickly. I usually have the oven door open a crack and watch it closely the entire time. If you get distracted even for a minute, you can end up with burnt garlic bread.
  • After baking the bread, depending on the type of bread you use, it can be hard to cut bread without squishing it. Simply flip the bread over on a cutting board, with the butter side down, and slice with a bread knife. The crust acts as a support, and the bread will cut easily without smashing the slices. Because the butter and herbs have melted and baked into the bread, very little, if any, should come off on the cutting board. With this trick, you will have beautiful-looking slices of garlic bread every time.

VARIATIONS:

Nothing is set in stone with this kind of recipe. You can make the recipe exactly as it is written or change it based on what you like.

  • Garlic: I LOVE garlic, so I use a lot of it in this recipe. But you can adjust the amount based on your personal preference. You can even add roasted garlic (just use a lot).
  • Herbs: This recipe has several different herbs, which gives this spread a great depth of flavor. You can simply omit any you don’t like or add in new ones (rosemary, thyme, etc.).
  • Fresh herbs vs. dried: Most of the herbs in this recipe are dried (except the parsley). However, if you prefer to use all fresh herbs, you certainly can. Just use 1 teaspoon each of finely chopped fresh marjoram, basil, oregano, and of course, 1/4 cup of fresh parsley.
  • Make it cheesy: If you like your garlic bread cheesy, try topping your garlic bread with a hefty handful of shredded mozzarella.

Serve this garlic bread with my Homemade Spaghetti Sauce and Baked Sausage Meatballs for a complete meal!

Garlic Bread Spread

The perfect garlic bread recipe - Perfectly crisp edges, a soft buttery center, and topped with fresh garlic and herbs. The ideal accompaniment to any Italian dinner.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Bread
Servings 1 French loaf

Ingredients
 

  • ½ cup butter, softened
  • ¼ cup grated parmesan cheese
  • 2-4 large garlic cloves, minced
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ cup fresh chopped parsley, (1 tablespoon dried parsley)
  • ⅛ teaspoon salt
  • 1 loaf French or Italian bread

Instructions
 

  • Preheat your oven to 400°F.
  • In a small bowl, mix together the softened butter, parmesan cheese, minced garlic, marjoram, basil, oregano, and parsley until thoroughly combined.
  • Split the loaf of bread in half the long way. Place the bread on a large baking sheet. Spread a generous amount of the garlic spread on both halves of the bread.
  • Bake the bread in the preheated oven for 8-10 minutes.
  • Then, move the oven rack closer to the broiler and let the bread broil for 45 seconds to 3 minutes. Watch the bread closely; it can brown very quickly. When the bread is toasted to your liking, remove it from the oven.
  • Slice the bread to the desired size and serve immediately.
    **If you have trouble slicing the bread without squishing it, flip it over on a cutting board, butter side down, and using a bread knife, slice the bread to the desired size.

Notes

If you prefer to use all fresh herbs, you certainly can. Just use 1 teaspoon each of finely chopped fresh marjoram, basil, oregano, and of course 1/4 cup of fresh parsley.
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PUMPKIN CREAM CHEESE SWIRL MUFFINS

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.

I love fall; I always have! And all the fantastic foods you can make with pumpkin give me one more reason to love fall. Of course, you can eat pumpkin year-round, and I do. But there is something about fall and pumpkin that just feels right!

If you are looking for the best pumpkin muffin recipe ever, look no further, these check all the boxes; they are moist, flavorful, and beautiful; just look at those gorgeous tops. These muffins are topped off with a thick swirl of sweetened cream cheese that melts right into the top as they bake. And inside is a hidden layer of cream cheese which gives the muffins a boost of moisture and flavor.

Muffin Ingredients:

  • flour
  • baking powder
  • pumpkin pie spice
  • salt
  • canned pumpkin puree
  • brown sugar
  • granulated sugar
  • eggs
  • vegetable oil
  • vanilla

Cream Cheese Filling:

  • cream cheese
  • granulated sugar
  • egg yolk
  • vanilla

Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. However, you do not want to buy a can of pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored.

If you don’t have pumpkin pie spice on hand, you can easily make your own. In a small bowl, combine:

  • 4 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoon ground cloves
  • 2 teaspoon ground all-spice
  • 2 teaspoon ground nutmeg

Store leftovers in an airtight container for up to 12 months.

Making the Muffins:

Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.

Step 2: In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla. Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Step 3: In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth. Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Step 4 (Assembling the muffins): Fill muffin tins ⅓ full with pumpkin batter.

On top of the pumpkin batter, add a thin layer of filling (about one tablespoon).

Add more pumpkin batter almost to the top.

Drizzle a little more cream cheese filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don’t mix too much, or it will all blend together (the picture below is how the muffins should look after swirling the cream cheese with a toothpick). Each muffin tin should be full to get that nice dome top when baked.

Step 5: Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done.

How to Store the Muffins:

Once the muffins have cooled to room temperature, place them in an airtight container and store them in the refrigerator for up to five days. They are delicious chilled, but you can also heat them in the microwave for 15 to 20 seconds to warm them up a bit.

Freezing the Muffins:

These muffins also freeze well. I often have some on hand in our freezer. To freeze the muffins, allow them cool to room temperature, then place the muffin in an airtight container or freezer bag.  Store in the freezer for up to six months.

Pumpkin Cream Cheese Swirl Muffins

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Servings 18 muffins

Equipment

  • Standard size muffin pan

Ingredients
 

  • 2½ cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons pumpkin pie spice
  • 1 15 ounce can pumpkin
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1½ tablespoon vanilla

Cream Cheese Filling:

  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 2 teaspoons vanilla

Instructions
 

  • Preheat the oven to 375°F. Place paper baking cups into the muffin pan. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
  • In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla.
  • Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Cream Cheese Filling:

  • In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth.
  • Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Assembling the Muffins:

  • Fill muffin tins ⅓ full with pumpkin batter. Add to this a thin layer of filling (about 1 tablespoon). Add more pumpkin batter almost to the top. Drizzle a little more filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don't mix too much, or it will all blend together. Each muffin tin should be full get that nice dome top.
  • Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done. Allow them to cool for 10 minutes, then remove the muffins from the pan to finish cooling on a cooling rack.
  • Store in an airtight container in the fridge. If you want them warmed up after being in the refrigerator, heat them in the microwave for about 15 - 20 seconds.
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CLASSIC EGG SALAD

Egg salad is a classic recipe that is always a crowd-pleaser! Amazingly creamy and packed with flavor. Perfect for sandwiches, bite-sized appetizers, or served with crackers!

Every year around this time, I find myself with a bounty of brightly colored Easter eggs that need to be used – I just have a hard time throwing out perfectly good food! Of course, my kids eat some of the eggs, usually their favorite ones, but I always need to find a way to use the rest. So, without fail, I will make egg salad sandwiches. It’s such an easy and quick way to use up all those eggs! And everyone in my house loves this egg salad recipe, so it’s a win-win!

But honestly, you don’t have to wait for Easter to make this classic egg salad. It is just too delicious to have only once a year – not to mention it is incredibly easy. In about 25 minutes, you’ll have a delicious, protein-packed lunch, snack, or appetizer!

How to Boil the Perfect Egg Every Time!

Step 1: Place eggs in the bottom of a saucepan. 

Step 2: Fill the pan with cold water, 1 inch above the eggs.

Step 3: Bring the water to a rapid boil on the stovetop over high heat.

Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.

Step 5: Fill a large bowl with ice and water.

Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse them gently into the prepared ice water to cool for about 10 minutes.

Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.

Making Egg Salad:

Once the eggs are boiled, you are almost done!

  • Chop the eggs, don’t dice them; you want some texture to egg salad.
  • Measure out 2 tablespoons of relish and drain off any excess liquid. It makes your egg salad runny if you add too much liquid. But, don’t worry; you will still get the tangy punch of flavor from the relish.
  • Add all the ingredients; Miracle Whip, mustard, relish, salt, and pepper (mince the parsley if using) and gently fold everything together.

That’s it! I told you it was easy.

  • This recipe works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
  • It also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread (either French bread or baguette, sliced thin), then add a piece of lettuce and top with the egg salad. Garnish with minced parsley and paprika.
  • Serve with your favorite crackers for a delicious side dish or snack.

Classic Egg Salad

Egg salad is a classic recipe that is always a crowd-pleaser! Amazingly creamy and packed with flavor. Perfect for sandwiches, bite-sized appetizers, or served with crackers!
No ratings yet
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Prep Time 10 minutes
Cook Time 12 minutes
Course Salad
Servings 4 servings

Ingredients
 

  • 6 hard-boiled eggs
  • 4 tablespoons Miracle Whip
  • 2 teaspoons yellow mustard
  • 2 tablespoons sweet relish
  • ¼ teaspoon salt, or more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh minced parsley, (optional)
  • paprika for garnish, (optional)

Instructions
 

  • Boil 6 eggs (*see notes below), peel, and chop.
  • Measure out the 2 tablespoons of relish and drain off any excess liquid.
  • Add all the ingredients to the chopped eggs and gently fold together. Taste and add more salt if needed.
  • Serve in a standard sandwich, an open-faced sandwich, or serve with crackers.
  • Store in an air-tight container for up to 3 days.

Notes

  • This recipe works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
  • This also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread (either French bread or baguette, sliced thin), then add a piece of lettuce and top with the egg salad. Garnish with minced parsley and paprika.
  • Serve with your favorite crackers for a delicious side dish or snack.
 

How to Boil the Perfect Egg:

Step 1: Place eggs in the bottom of a saucepan.
Step 2: Fill the pan with cold water, 1 inch above the eggs.
Step 3: Bring the water to a rapid boil on the stovetop over high heat.
Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.
Step 5: Fill a large bowl with ice and water.
Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse them gently into the prepared ice water to cool for about 10 minutes.
Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.
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PUMPKIN BREAD

Everyone needs a good pumpkin bread recipe! And this one is just so moist and scrumptious! Adults and kids alike love this recipe. It’s perfect for breakfast, lunch, or as a snack…well honestly, it’s good anytime.

We eat pumpkin bread year-round in our house, and I often have a loaf or two in the freezer. I also love to give them away as gifts; because who doesn’t like pumpkin bread! Not that you need any more reasons to make pumpkin bread other than it tastes amazing, but eating pumpkin has many health benefits. Pumpkin is very high in vitamin A and also contains vitamin C, Vitamin B2, and E. Pumpkin is loaded with nutrients that can boost your immune system as well as containing beneficial antioxidants. Pumpkin should be a regular part of our diet, and this pumpkin bread is a good place to start.

About this Recipe:

Pumpkin bread is easy to make. The hardest part is waiting until it’s cool enough to sample. But trust me it is worth the wait.

This recipe makes two loaves and uses two 8×4 loaf pans. This is a smaller loaf pan, as some pans are 9×5. It may seem like a small difference, but it will make a big difference with how your loaves will turn out. If you use the larger-sized pan, the result will be very short, unattractive loaves. Always prepare your loaf pans by greasing and then flouring your pans. This will allow the loaves to be removed easily from the pans when they are done.

I have always made pumpkin bread with raisins. Not only does it add more flavor, but it helps to make this bread so incredibly moist. If you haven’t tried pumpkin bread with raisins, give it a try, you won’t regret it.

Like all quick-bread recipes, mix all your dry ingredients in one bowl and all your wet ingredients in another. Be sure to add the raisins to the flour mixture. I like to mix them in with my hands, breaking up any clumps of raisins. As you know, raisins are sticky, and mixing them into the flour keeps them from sticking to each other. It’s a simple trick but completely necessary to avoid having clumps of raisins in your bread. You then add the dry ingredients to the wet, mixing just until combined. It’s important not to over mix your batter once you’ve added the flour! Over mixing will change the texture of your bread from light and fluffy to tough and chewy.

Bake the bread for about 60 minutes. I always set my timer for 50 minutes and check my bread. I stick a knife in the center; if it comes out clean, the bread is done. If some batter clings to the knife, the bread needs another 5 to 10 minutes (then check again). Be sure to check both loaves. Do not overbake the bread or end up with dry pumpkin bread. When the bread is done, set the loaves on cooling racks for 15 minutes before removing them from the loaf pans. If you used enough grease and flour, they should come right out. Allow the bread to cool for another 30 minutes before sampling.

This bread freezes very well. I have two loaves in the freezer as I type this. Allow the bread to cool completely. Place in a freezer storage bag, press all the extra air out, and seal it uptight. Eat within 3 months.

My favorite 8×4 bread pans:

 

Pumpkin Bread

Everyone needs a good pumpkin bread recipe! And this one is just scrumptious! Adults and kids alike love this recipe – it's perfect for breakfast, lunch, or as a snack!
No ratings yet
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Prep Time 20 minutes
Cook Time 1 hour
Course Bread
Servings 2 loaves

Equipment

  • 2 – 8 X 4 loaf pans

Ingredients
 

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla
  • 2 tablespoons vinegar
  • 2 ¼ cups flour
  • ½ teaspoons baking powder
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 can pure pumpkin, 15 ounces

Instructions
 

  • Preheat oven to 350°F. Grease and flour two 8 X 4 loaf pans. Set aside.
  • In a medium bowl, beat butter at medium speed with an electric mixer until creamy.
  • Gradually add the sugars, beat well.
  • Add room temperature eggs, one at a time, beating just until the yellow disappears.
  • Add in the vanilla and vinegar and mix.
  • In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Add the raisins and toss with your hands, breaking up any clumps of raisins.
  • Add the flour mixture to the butter mixture, alternating with the pumpkin, with the lowest setting on the mixer – beginning and ending with the flour mixture. Mix until just combined, do not over mix.
  • Spoon the batter into the prepared loaf pans, filling about ⅔ full. Bake at 350°F for 50-60 minutes (or a little more) or until a wooden toothpick inserted in the center comes out clean.
  • Cool bread on a cooling rack for 10 minutes, then remove the bread from pans and let the bread cool completely.

Notes

This bread freezes well. Allow the bread to cool completely, wrap the bread in foil, and place in a ziplock freezer bag, pressing out all the air. Eat within 3 months.
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PAPAYA JAM

Homemade papaya jam. Tropical flavors in a jar. The flavors in this tropical jam are bold, smooth, and oh so good!! Great on an English muffin or biscuit for a delicious breakfast.

Papayas are not always the easiest fruit to find if you don’t live in the tropics, but if you can find them, they are worth buying! They are a great addition to fruit salads or an amazing part of a healthy breakfast. We often enjoy cutting them in half, removing the seeds, squeezing a little lime juice over them, and digging in; no bowl is needed! We also like to add yogurt or cottage cheese and top with diced fresh fruit or granola. We currently have ten papaya trees growing in our yard! So it’s safe to say we have an abundance of papaya at our house! So making jam is an easy and delicious way to use up all the extra papayas that make their way into our kitchen.

I’ve made many different types of jams and jellies over the years and used various methods for cooking them. I’ve used pressure cookers and water bath canning. I’ve done recipes with powdered pectin and liquid pectin, and now I can say I’ve used pectin from lime rinds. I was nervous about how well this jam would set up, but I was amazed at how well it turned out! And this recipe does not require a pressure cooker or canning in a water bath! Even better, right?!?!

To make this jam, you only need three ingredients!

  • papaya
  • sugar
  • limes

That’s it! So simple.

How to Make the Jam

Start by preparing your jars and lids. I prefer to boil the jars and lids for a few minutes to ensure they are clean and disinfected.

Using a kitchen scale, measure out 2.2 pounds of papaya pulp. Add it to a large pot, add the sugar, squeeze the juice from 3 limes, and throw the lime rinds into the pot. (The lime rinds have natural pectin, which will thicken the jam as you cook it. It will continue to thicken as the jam cools).

Heat over medium-low for 20 minutes, then begin mashing the papaya pulp until you get the desired consistency. Next, turn up the heat to reach a rolling boil, and cook the jam for about 5 minutes. At this point, your jam should reach the “set” temperature, which is 220°F. (More on this below).

When the jam is done, ladle the jam into your prepared jars to 1/4 inch from the top. Wipe the rims with a damp cloth or paper towel. Place the lids on the jars and screw the jar rings on tightly. Allow the jars to rest for 12-24 hours, undisturbed. After 24 hours, test that all the jars have sealed by pressing down on the center of the jar lid. If there is no “give,” the jars have sealed. If you have any unsealed jars, put them in the refrigerator and consume them within a week.

Store the jam in a cool, dry place for up to one year. Then, once opened, keep it in the refrigerator for up to one month.

HOW TO BE CONFIDENT YOUR JAM WILL SET:

No one likes to go through the work of making jam, only to discover when you check your jars the next day that you have runny jam! I like to finish my jam with the confidence it will set. To ensure your jam has reached the “set” stage before filling the jars, I like to use the “cold plate” method. I prefer the cold plate method over the temperature-only method simply because the temperature method alone doesn’t consider how much liquid is in your jam. Your jam may have reached the proper temperature (220°F), but it will not set properly if there is too much liquid in the jam. 

To do the cold plate method, place a small plate in the freezer when you begin cooking your jam.  When your jam has reached a rolling boil and boiled for 5 minutes, take a teaspoon amount of jam out and put it on the cold plate. Let it rest for 10 to 15 seconds, then tilt the plate. If the jam runs down the plate, it needs to be cooked a little longer. Return the plate to the freezer and cook the jam for ten additional minutes. Then do the cold plate test again.  The jam may move a little but should not run down the plate.

It’s best to use organic limes for this recipe. You are adding the limes, rind, and all to the jam and cooking them. You don’t want anything on your lime skin that isn’t good for you.

Papaya Jam

Homemade papaya jam. Tropical flavors in a jar. The flavors in this tropical jam are bold, smooth, and oh so good!! Great on an English muffin or biscuit for a delicious breakfast.
4.67 from 6 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 half-pint jars

Ingredients
 

  • 2.2 pounds papaya pulp
  • 2 1/2 cups granulated sugar
  • 3 limes

Instructions
 

  • Prepare the jam jars by washing and sterilizing both the jars and lids. Sterilizing can be done by submerging the jars and lids in a gentle boiling water bath for 5 minutes. (Don't have the water boiling vigorously because it could cause the jars to bang against each other and chip).
  • To prepare the papaya, cut in half, then scrape out and discard the seeds with a spoon. Remove the pulp from the skin with a spoon and discard the skin. Weigh the fruit and put it in a large deep cooking pot.
  • Add the sugar to the pot. Wash the 3 limes well, cut them in half, and hand juice the limes directly into the pot. Add the squeezed limes (rinds) to the pot.
  • Cook on medium-low heat for about 20 minutes, stirring frequently.
  • Mash the fruit pulp in the pot until you get the desired texture. Alternately, you can remove the fruit pulp and blend in a blender until smooth (do not put limes in the blender).
  • Increase the heat, stirring constantly, and bring to a rolling boil (it should continue to boil as you stir). At this point, you should see foam forming at the top. Cook the jam for approximately 5 minutes.
    If you are using the temperature method to check if your jam has reached the "set" stage, use a candy thermometer; the temperature should reach 220°F (this is the jam setting temp). Cook longer if needed.
    **See notes for the cold plate method to see if the jam is set (I prefer this method because I find it more accurate).
  • Once the jam is at its "set" point, turn off the heat and remove the limes.
  • Ladle finished jam into prepared jars. Wipe the rims of the jar with a clean, damp cloth and screw the lids on tightly. Let the jars rest undisturbed for 12 to 24 hours. After the jars have rested, check that the jars have sealed by pressing down on the center of the lid. If there is no give, the jar is sealed. Store in a cool, dry place for up to one year. Once opened, keep in the refrigerator for up to one month.

Notes

Cold plate method: I prefer the cold plate method for determining if your jam is done. The temperature-only method doesn’t consider how much liquid is in your jam. It may have reached the correct temperature (220°F), but it will not set properly if there is too much liquid. 
To do the cold plate method, place a small plate in the freezer when you begin cooking your jam. When your jam has reached a rolling boil and boiled for 5 minutes, take a teaspoon amount of jam out and put it on the cold plate. Let it rest for 10 to 15 seconds, then tilt the plate. If the jam runs down the plate, it needs to be cooked a little longer. Return the plate to the freezer and cook the jam for 10 additional minutes. Then do the cold plate test again. 
Use organic limes for this recipe. You are adding the limes, rind, and all to the jam and cooking them. You don’t want anything on your lime skin that isn’t good for you.
 
  
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