Apricot, Pineapple, Mango - "Three Island Jam" Recipe

My friend Debbie, handed me a large bag of Apricots and what came immediately to mind? Why... jam, of course!

Only thing was, they were on the small side and not quite enough for the required 4 cups to complete the recipe. I improvised with a few things around my kitchen and boy, were my tastebuds happy.

I call this, my "Three Islands Jam" and I know you'll love it!

Here's a list of the items you'll need before beginning your jam session:

1. 4 cups of fresh fruit, apricots, mango (you can also used fresh frozen fruit) and of course, canned pineapple chunks.

2. Liquid and dry measuring cups

3. Kitchen utensils, e.g., a large spoon or ladle, spatula, and wooden spoon, potato masher, hot pads.

4. Two Large 6 to 8 quart boiling pots. *(One pot is for the fruit, the other pot is to be filled with hot water to place your filled jam jars in. This hot bath will seal them and process them so they do not spoil.)

5. Clean (sterilized, meaning hot/washed) "Ball preserving jars" with lids and bands. (always use new lids). I purchased my box at Wal-Mart, but these are available at your local grocery. They all come with lids and bands. I used "wide mouth" Ball jars. They usually come in 12 per box for @ 7.00 or 8.00 dollars. For me, the wide mouth jars are easier for to fill with your large spoon or ladle.

6. Jar grabber. (I used kitchen tongs). These are used to remove the hot jars from their hot water bath so as not to burn your hands. You can also purchase a professional one at the store.

7. 1 cup of White Grape Juice or Apple Juice

8. 0 to 3 cups of sugar or sweetner (if used)

9. 1 box of Pectin (There are two types of pectin. Sugar and No Sugar).

Note: For the following recipe, I used "Ball, No Sugar Needed Fruit Pectin" as I wanted this recipe to be more like a fruit spread/jam. This 'no sugar' recipe requires White Grape Juice or Apple Juice to make. *I did use a little sugar too, see below.

You can also use "Sure Jell" premium fruit pectin which requires much more sugar and will create a thicker, more "jelly like" consistancy to your jam. Either way, it's delicious. Just follow the instructions on the "Sure Jell" box.

Step #1: Hull Your Apricots and Prepare Your Fruit

I started with approximately 30 small apricots. I washed and hulled them and put them aside in a 2 cup measuring container.

I still needed two more cups of fruit for my recipe, so I added:

1 large fresh mango and

1 can of pineapple chunks. (without the pineapple juice).

Mash your apricots, so the juice is released. It's kind of mushy when done, but that's what you want. Leave the skin on. (I l ike my jam chunky.)

Cut and de-skin the mango, smashing slightly to release the juice. I left the pulp in.

Crush the pineapple with a potato masher or your hands to release all the juice.

Place apricots, mango and pineapple all together in measuring cup(s).

You want to have a total of 4 cups of the combined fruit.

Now, at this point:

A). Your jars should be preparing. (See the directions on the Pectin box for further details), however, you need to sterilize your jars and lids in the dishwasher (high heat) or by hand to make sure they're clean, dry and warm/hot when you ladle your hot jam into them. I time my jars so the dishwasher cycle is complete right as my fruit mixture is boiling.

B). You should have your large pot of water sitting on the stove set on simmer. 1) You will use this water to give your freshly filled jam jars a "hot water bath" which will seal the lids.) 2) You will place the lids (not the bands) in the hot water to make the seals "gummy" so they stick to the top of your jars easily. Do this as your fruit mixture is boiling.

Step #2: Put All of The Measured Fruit in a Large Pot

Make sure to use only the exact amount of fruit, dry product or wet product when making jam as adding too much or too little can cause your jam not to set!

Place your 4 cups of fruit in the large pot.

Add 1 cup of White grape juice or apple juice.

Turn on stove to medium at the beginning, then turn heat up.

Remember: Keep stirring!

Note: Now is a good time to throw your lids in the simmering hot water bath on the stove to begin heating up the gummy seals!

Step #3: Slowly Add Your Pectin

Remember to keep stirring!

Some recipes call for 1/2 tsp of butter or margerine to keep the foaming down. I just used a smidge of butter and got no foaming whatsoever. Your choice.

Bring the fruit, pectin and white grape or apple juice mixture to a full rolling boil that can't be stirred down.

Step #4: Add Your Sugar (if desired)

Even if you use a "no sugar pectin," once the mixture is at it's fullest boiling point, you can add sugar to your mixture. Once added, stir mixture constantly for 3 minutes.

I added 1 and 1/2 cup sugar to this recipe.

*Note: Sugar is not required for your recipe. It's all up to you and it certainly won't spoil the recipe if you don't use.

There are a couple of reasons why I used sugar:
a) It makes a brighter colored jam

b) It's slightly sweeter

Here's the rule for using sugar with this "no sugar' pectin recipe: (I know, but it's really not that confusing...) You can add from 0 cup to 3 cups of real sugar or 1-1/2 cups Splenda or no cal sweetner or 3/4 to 1 cup honey.

Step #5: Remember, Your Jars Should be Hot or Warm When You Fill Them

Prepare you jars on the counter. (Keeping the jars hot helps to prevent them from breaking when you fill them with the hot jam. )

Place the bands close at hand.

Remove the lids from the "hot water bath" and place next to jars.

Get your ladle and hot pads ready.

Step #6: Remove Fruit Mixture From Stove

Once mixture is removed from the stove, begin ladling your fruit into the hot/warm jars.

Fill them up leaving 1/4 inch of space at the top of each jar.

Clean the rims and the threads of the jars from any dripped fruit mix with a wet towel

Center the hot lids on your jars. This will allow the gummy seal to stick to the jar rim.

Apply the bands fingertip tight. Repeat until each jar is filled, sealed and banded.

Step #7: Give Your Filled Jars of Jam a Hot Bath!

Now that your jars are filled with the fruit mixture, sealed and banded, drop the jars into your hot water pot. Be careful not to burn yourself! Use a hotpad and your kitchen tongs.

Make sure the hot water covers each jar by 1 or 2 inches.

Turn heat up and bring to a slow, steady boil. Cover pot.

Process your jars in the hot water bath for 10 minutes.

Turn off heat and let jars stand for 5 minutes.

Use your kitchen tongs or jar lifter to remove the jars. Place on your counter, upright to cool. Leave the jars undisturbed for 12 to 24 hours so the jam can set correctly.

If the jars have been sealed correctly, the center of the lid will not flex up or down when pressed.

Step #8: Enjoy The Fruits of Your Labor!

Voila! You have made "Three Island Jam!" Tasty on bagels, toast, on ice cream or straight out of the jar.

Or, perhaps you've decided to make straight apricot jam, which is a tasty classic and a perfect accompaniment to anyone's toast or PB&J!

If you've made "Three Island Jam" by following the above recipe, please leave me a message, comment and follow my blog.

I'd love to hear how your "jam session" played out. Bon Apetit and... Happy Jamming! ~ Robin

Michael Jackson - Gone from this world whether we loved him... or not

A Daily Song for Michael Jackson - June 25th, 2009

Okay, it's just starting to sink in; I think... Michael, "The King of Pop" Jackson is gone. "Passed away", "dead", "in-spirit", "with the angels", "never singing or dancing again." It's hard to describe the feeling I get when thinking of this reality.

He was persecuted and publicly demoralized during the last 15 years of his life, and I feel really bad about that. I think now, even his most adamant persecutors must. He was crucified every day in the press. Why else would he write "Leave Me Alone?" People either had a love or hate relationship with this true "American Idol."

But, for me, he was just the cute little brown kid with a million dollar smile. I remember seeing him for the first time on a TV show in 1972 singing "Ben."

I couldn't believe how the Jackson 5 took me and my heart by storm at such a young age. I was 9 years old when Kim and Tami Callahan, (who lived down the street from me on Desertwood lane in San Jose, where I grew up), used to bring their record player box outside while we were playing hopscotch. Kim would plug it in and spin just three 45's ("Ben," "One Bad Apple," and "ABC") over and over again. Michael Jackson was as synonymous with my childhood as my learning to write; a part of the fabric of my life; the glue being his voice and music. This fabric will play for me always.

The photo above is from a magazine I saved from 1984. It's been in my photo album for 27 years until today. The "Thriller" album was released when I was just 18 years old. At the height of my coming into age and realization of being -- of who I am today.

To his children I say be strong and remember what a good soul their father had. To his family, I say take strength in the fact that he completed his mission here on earth and filled the hearts of countless millions. To his fans I say, the broken heart heals, the emptiness is filled, and we will always and forever be able to walk on the moon in our dreams to the songs of Michael Jackson.

Backyard Wildlife Too Close for Comfort? Consider This...

Coyotes, Rattlesnakes, Trap Door Spiders, Oh My...

You love the feeling of opening your sliding glass doors and stepping out into your own private paradise. Ahh, breathe in the fresh air, feel the grass beneath your bare feet. Private paradise you ask? Your own backyard, of course.

Big or small, If you're lucky enough to own your own little slice of eden, you may have captured the excitement of seeing a willow flycatcher, a baby jack rabbit, a red squirrel or a family of quail. It really depends on what part of the good ol' USA you reside in.

Backyard wildlife watching has become a national pastime and millions of dollars are spent annually to bring our furry, feathery, scaly friends closer to our back doors. However, by invitation or not, It's possible some day you may receive an unwanted visitor from the dark side. One that comes with talons, stingers or teeth as sharp as light sabers. Darth Vader move over, because a visit from a scorpion, black widow, even worse, the dreaded Rattlesnake can be an all too real experience.

Human backyard dwellers frequently encounter snakes at close range and approximately 8,000 people in the United States are bitten by snakes every year. Although this information may be scary, It's important to understand that snakes typically bite as a defensive reaction only, so it's best to keep back and let them slither away on their own. Most snakes are shy and will do their best to avoid human contact and flee toward the hills. When I need assistance with snake removal, I look for a "kill free" animal rescue. I strongly believe all animals should have the "right to life" without our deciding their final fate. Just recently, a wandering Coyote came right up to our backyard fence. The curious fellow stared at us through the wrought iron bars with a charming curiosity that endeared me. His Jade green eyes were the eyes of wisdom and I truly felt a connection with this lone creature. Fortunately, my cat, Bosco was inside with me, safely behind our sliding glass doors. I suddenly had the feeling like I was the one in the terrarium looking out.

We can learn so much from our backyard friends if we would only take the time to research them. For example, two huge, black spiders the size of my hands fell into our pool. I pulled them out and photographed them. A kind entomologist from the University of California, Irvine wrote to tell me they were harmless male "trapdoor spiders" which construct ground burrows out of a cork-like trapdoor made of earth, plant material and silk. Fascinating!

It is impossible not to garner a deep respect for all creatures great and small who show up in our backyards. They come to teach us something about ourselves, so if we'd just take a moment to listen, we may hear them say, "can't we all just get along?"

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Sandy's Donuts - San Jose 1967

The place is San Jose, California - circa 1967. Sandy's Donuts located on Winchester Road was the brainchild of my mother and father, Joe and Pearl "Doll" Sandoval. Sandoval shortened to Sandy's; hence the name. Doll served the customers, Joe baked the donuts.

People came from all over the Santa Clara valley to eat the daily dish and freshly made morning donuts. The best in town. Breakfast was served starting at 6:00 AM. Our family owned and operated donut shop was the 2nd business in a line of 5 businesses our family owned throughout the years. I'd say they were quite the entrepreneurs for those days. My parents work ethic drove them 24/7.

The neon Sandy's Donuts sign could be seen from far and wide. It stood 75 feet in the air. It still stands there today, fragmented after all of these years... Almost 50 come to think of it. The counter and booths were custom made.

The waitresses wore uniforms and paper hats. Served up on a plate, a memory slice of when cherry and orange orchards were the typical scene in San Jose. Americana was the average day-to-day life; not a coined, cool word. I think I'll use the sign someday and open another diner/restaurant/coffee & donut shop just like this one. Come in for a bite, won't ya?