ANARCHY IN A JAR

Jamarchists at the Party

2009-09-16T12:34:00.007-04:00

We won! Anarchy is happily attending Just Food’s annual fundraiser party, Let Us Eat Local, after entering Not Eating Out in New York's contest, in which food bloggers posted unique recipes featuring food from their region or community. The bloggers were asked to describe where the main ingredients were purchased and why they chose those particular purveyors or farms. Our fellow foodie bloggers posted some delicious recipes for the competition and we felt honored to be in their company. Our mouths were watering reading about Dave's homemade eggplant and black pepper fettuccinne with heirloom tomato and roasted garlic sauce, Jessica's beet handkerchiefs with garlic scapes, Emily's fresh corn polenta with fried egg, garlicky greens and tomato sauce, and Brian's Cabbage and Kielbasa Stew. Wow, I can't wait to try these using my CSA and farmer's market bounty!

The event, which takes place tonight at Prince George Ballroom, will feature small plates from many of the city’s most renowned restaurants, like Blue Hill, Gramercy Tavern and Jean-Georges. Yum!

We won with our Pink Pearl Apple Preserves with Calvados and Cardamom recipe. Yes, the jam is pink, the apples come from Montgomery Place Farms in upstate New York, and I picked the cardamom in Kerala, Southeast India. It's the bomb and will be featured on our fall menu.

If you want a taste, within the month we will have some in a jar for the new Greenpoint Food Market, where we will be most Saturdays. Come say hi!

Greenpoint Food Bonanza

2009-09-15T15:14:00.003-04:00

Anarchy was in the house last Saturday at the inaugural Greenpoint Food Market. We had a great time hangin with the most amazing array of vendors and eaters. Our jams had great company alongside locally made pickles, kimchi, deviled eggs, the most delivious ginger drink, cookies, fabulous bundt cakes and more.

Head to the weekly food market every Saturday inside the Church of Messiah located at 129 Russell Street between Nassau and Driggs Ave in Greenpoint, Brooklyn and eat your heart out. You won't be disapointed.

Jam on.

In the Belly of Autumn

2009-09-11T10:49:00.004-04:00

I preserved the last wild blueberries of summer today, cooking up a batch of Easy Like Sunday Morning blueberry jam for the Greenpoint Food Market tomorrow. Rain poured down on the little restaurant in Brooklyn, the door open to the back garden that was now filled with branches and leaves as the winds of autumn swept in great waves through the city, pulling us swiftly into autumn.

The kitchen at Chestnut was warm and fragrant with the scent of hot blueberries and maple syrup, alongside the pastry chef's roasting peaches and melting chocolate. As the wind and rain sang through the doorway and the radio played patriotic songs to commemorate 9/11, we became nostalgic and wistful. In the fulcrum of memories, both of us started to wax poetic about fruit recipes for fall and winter: pears and Pinot Noir, apples with port and nutmeg, marmalades to tickle the tastebuds such as kumquat/cranberry and grapefruit/tarragon, and the dilemma of acquiring really fresh persimmons in NYC. Wild and whimsical flavor combinations ricashayed around the kitchen as we conjured up new inventions and prepared imaginary provisions for winter.

In the spirit of the season, the weather, the day: jam on.

The Rejam Incentive: Reduce + Reuse + Recycle = Reward

2009-09-10T13:24:00.004-04:00

At Anarchy in a Jar we try and be as green as possible (e. g., local & organic fruit, eco-delivery service). Glass jars can be used over and over again--sterilized with every batch, of course. We can't reuse the flat lid--the rubber needs to be new and perfect to create a proper seal--but the metal ring and the jar are 100% reusable.

The Rejam Incentive:
If you return your jars to us we will give you a dollar off your next jar of jam. Help save the planet, one jar at a time. We already have some smart green jamarchists who have been returning their jars like good citizens (thanks, Holly).

Wanna join the Rejam and return your jars? You can find us at the the Greenpoint Food Market a few Saturdays a month or email us for drop-off locations.

It's easy being green. Jam on.

Midnight Musing

2009-09-10T00:51:00.004-04:00

It could have been the late hour. Or the hours of jamming we had put behind us. Perhaps it was the wild winds blowing outside the kitchen window, ushering in the fall. Regardless, it was midnight when inspiration hits (isn't that always the case?).
Please come say hello to the ladies of Anarchy this Saturday at the Greenpoint Food Market from 12-6pm and grab a scone---we promise to smother it with the last taste of summer, our newest creation and two of our all-time favorite flavors--Basil Blackberry. Sure to be a classic.

Jamarchists in the Kitchen

2009-09-08T19:24:00.002-04:00

We cooked up a batch of our classic raspberry balsamic jam and another of blackberry this morning at Chestnut in Carroll Gardens, Brooklyn. Chestnut is a charming and insanely delicious restaurant where we be jammin' at dawn. I highly recommend you eat here, whether for a romantic date in the back garden before winter sets in, or a cozy glass of wine and small plates at the bar--the gnocci is made in house and divine. Chef Daniel Eardley uses mostly local and organic ingredients and describes his cozy and welcoming restaurant as eating at grandma's (top chef grandma, that is)--a perfect place for us jamarchists to cook up our concoctions! If you go, make sure you eat dessert. Chestnut's dessert chef, Carla, whips up magical things alongside us in the morning when it is the ladies-who-make-sweetness that preside.

Jam on.

Emma's Raspberry Jam

2009-09-08T16:25:00.007-04:00

Each batch is being named for our favorite jamarchists who helped us pick and gather the fruit. This batch is named after my little sister, who helped pick the berries with me and took the beautiful photo above. Thanks lil' Em!

Apple Preserves with Calvados and Cardamom

2009-09-06T17:06:00.006-04:00

Pink Pearl Apple Preserves with Calvados and Cardamom
Pink Pearl apples, Calvados, cardamom, sugar, lemon juice

I visited my friend Talea at Montgomery Place Farms in Annandale-on-Hudson, NY in Northern Dutchess County this weekend. Talea was my first jam teacher (besides my mother) when I was an innocent 21 year old. She grows mostly organic, heirloom fruit and sells her bounty at the Montgomery Place Farm Stand at the intersection of 9G and Route 199 near Redhook, NY. She also sells her jam and honey there, which might be as good as ours if not better. If you visit, give her a hug from the Anarchy girls.

Talea sold me some amazing heirloom Pink Pearl apples--tart, sweet and buttery with a marbled pink flesh. Maybe it's because they're pink, but they taste sweeter and zippier than their white-fleshed relatives. I instantly began to imagine the jam I would make with these beauties.

These apples were so special I had to preserve them with equally amazing companions. Calvados (apple brandy) and cardamom that I collected in the Cardamom Hills of southeast Kerala, India--where the air smells of pepper, tea and cardamom--balance beautifully with the apples. Tart, sweet and spicy! My father used to splash (and drink, of course) Calvados on pork and baked apples in the depths of winter, and the taste recalls the warmth of cooking with my family. Look for these preserves on Anarchy's autumn menu!

Recipe

2 1/4 pounds Pink Pearl apples (other tart varieties will work too), peeled, cored and cut into chunks
1 3/4 cups granulated sugar
Juice of 1 lemon
1 tablespoon cardamom pods (wrapped in cheesecloth)
1 1/2 cups Calvados* (apple brandy)

In a preserving pan, combine the apples, sugar, and lemon juice. Bring to a simmer, and then pour into a bowl (ceramic is best). Cover the fruit with a sheet of parchment paper and refrigerate overnight.

Next day, separate apples from their juice. Add Calvados and cardamom to apple liquid and bring this preparation to a boil in a preserving pan, stirring gently. Skim. Continue cooking on high heat 5 minutes, stirring constantly.

Place a candy thermometer in the jam. It will be ready when it reaches the setting point 105°C\220°F.

Add apples and return to a boil. Check the set or that the temp is back to 105°C\220°F. Do not let jam scorch. Remove cardamom pods.

Finish by filling the jars to within a 1/4 in of top with the preserves and seal (for jar preparation, see this detailed recipe). Boil for 10 minutes in a water bath. Let rest 5 minutes, then remove.

Makes about 4 8oz jars.

*Go totally local and use New York made apply brandy! Warwick Valley Winery & Distillery in Warwick, NY makes a great one.

Thanks to the Veggie Voice blog for the great image. My pink pearl pics were shabby compared to yours.

Dark Kiss in a Jam

2009-09-02T15:44:00.006-04:00

Our Dark Kiss Jam with black raspberries, white and yellow peaches, sugar and a little lemon juice failed to pack the kind of punch the name and our label demands in a jam. What to do?

It needed more acidity, and a deeper, more complex series of flavors. Sweet, tart, sour and then possibly a teeny hit of bitter zest. Also, the texture of the peaches was difficult. They turned to baby food and failed to give the peachy, juicy punch that happens when they're fresh and raw.

How to repair our Dark Kiss?

For the flavor I'm adding lime juice and pithless lime peel that has been simmered with sugar until it is translucent and soft. The texture is trickier, but I am working with mashing the fruit and adding all natural pectin. The combination of pectin and lime should make the jam firmer, and less like baby food.

I'll let you know when the jam is fixed. Until then, we be jammin.

Sugar Plum Fairy Preserves

2009-09-02T15:35:00.001-04:00

Sugar Plum Fairy Preserves

Golden sugar plums, trockenbeerenauslese (ice dessert wine), and sugar

A tantalizing mix of sugar plums from upstate New York and an amazing bottle of trockenbeerenauslese ice wine. Trockenbeerenauslese is made from grapes left on the vine until nearly dry. Because these grapes, picked one by one at fullest maturity, are very concentrated in flavor and sugar, they produce extremely rich, nectarous wines often described as "liquid gold".

This is top shelf jam. Exquisite plum flavors, concentrated sweet fruit balanced beautifully by acidity to maintain a light and lively feel in the mouth and heady pleasure to all the senses. Close your eyes and eat this with a spoon.

2 1/4 pounds sugar plums (other small plums will work too), pitted and cut in half
1 1/2 cups granulated sugar
Juice of 1 lemon
2 1/2 cups Trockenbeerenauslese*

In a preserving pan, combine the plum halves, sugar, and lemon juice. Bring to a simmer, and then pour into a bowl (ceramic is best). Cover the fruit with a sheet of parchment paper and refrigerate overnight.

Next day, separate plums from their juice. Add ice wine to plum liquid and bring this preparation to a boil in a preserving pan, stirring gently. Skim. Continue cooking on high heat 5 minutes, stirring constantly.

Place a candy thermometer in the jam. It will be ready when it reaches the setting point 105°C\220°F.

Add plums and return to a boil. Check the set or that the temp is back to 105°C\220°F. Do not let jam scorch.

Finish by filling the jars to within a 1/4 in of top with the preserves and seal (for jar preparation, see this detailed recipe). Boil for 10 minutes in a water bath. Let rest 5 minutes, then remove.

Makes about 4 8oz jars.

*Did you know New York is the 2nd largest wine producing state in the US? And some of them kick ass. Try one of New York's own ice wines in this recipe, a great alternative to the pricey Trockenbeerenauslese (you don't really need to spend $200 on this jam). Casa Larga Vineyards 2006 Fiori Delle Stella Vidal Ice Wine, Duck Walk Vineyards 2007 Vidal Blanc Ice Wine, and Standing Stone Vineyards 2008 Vidal Ice are all award winning wines.

note: too busy balancing wine and plums, I failed to photograph this gorgeous creation and everyone who bought jars claims to have eaten it already. But this flickr gal took an awesome pic!

Rise of the Jamarchy

2009-09-02T12:59:00.008-04:00

We had another successful jam-boree jam tasting this past weekend, and cooked up some specialty, limited supply concoctions for the occasion. Thanks, Jamarchists, for a good time. We'll have another jam tasting in December.

Here's a sampling:

Sugar Plum Fairy Preserves

Golden sugar plums, trockenbeerenauslese (ice dessert wine), and sugar

A tantalizing mix of sugar plums from upstate New York and an amazing bottle of fancy trockenbeerenauslese ice wine. Trockenbeerenauslese is made from grapes left on the vine until nearly dry. Because these grapes, picked one by one at fullest maturity, are very concentrated in flavor and sugar, they produce extremely rich, nectarous wines often described as "liquid gold". This is top shelf jam. Exquisite plum flavors, concentrated sweet fruit balanced beautifully by acidity to maintain a light and lively feel in the mouth and heady pleasure to all the senses. Close your eyes and eat this with a spoon.

Fig-alicious Jam

black mission figs, sugar and lemon juice

Made black mission figs that were picked fresh and smuggled to us from California (thanks Jamarchist agents). Pure, perfect fig. A sweet, flavorful aphrodisiac.

Easy Like Sunday Morning Blueberry Jam

blueberries, maple syrup, sugar and lemon juice

Made from a mix of blueberries from Uncle Wolf's and Kelder's Farm in upstate New York. Sweet blueberry perfection with a rich maple syrup body. Loose, European style set.

Due to the success of Easy Like Sunday Morning, well be adding it to our permanent menu!

For more info on our jams, jellies, chutneys and preserves, see our tasting notes page.

Jammin on the Road

2009-08-24T18:11:00.006-04:00

Jammin at Casa Blanco

The ladies of Anarchy have been on the road in New England and California the past few weeks, vacationing and collecting fruit to play with.

Liv traveled to Vermont and acquired some raspberries and blackberries from Uncle Wolf (a great painter and generous fruit gatherer) and to Southern California where she picked fresh, gorgeous black mission figs that we made into some stellar jam (Forbidden Fig Jam).

Laena went to Cape Cod where she foraged for rosehips (to be made into Really Rosy Rosehip Jelly) and Maine where she got blueberries (for Easy Like Sunday Morning Blueberry Preserves with maple syrup and Bitter Blue blueberry marmalade), some of which she made into a pie for Andy's infamous garden party at Casa Blanco.

Now we are back in Brooklyn preserving our adventures in a jar.

Black Like My Heart

2009-08-14T14:37:00.003-04:00

We picked up some fabulous white and yellow peaches from Biarmere Farm on Long Island. Clark and his crew at Briarmere run a great fruit stand on the North Fork, and are world famous for their super delicious pies. There was a line out the door and down the street, and people leaving with armfuls of pies.

Upon our return to the other end of the Island, we started experimenting. The results?

A Real Peach Jam with white and yellow peaches
Rose White Jam with white and yellow peaches and rose water
Black Like My Heart Jam with yellow and white peaches and black raspberries

Each one is a divine peach explosion.

Jam on.

Gnomes and Red Currants

2009-08-06T16:30:00.007-04:00

Today I picked red currents from Kelder's Farm in Accord, New York. Their fruit is not organic, but is low-spray and beautiful. They are some of the nicest people you will come across, and their farm is beautiful without being fancy or "fussy". This is not Martha Stewart's made-over version of a farm--you know you're on a farm, and I can't help but admire and love the wild flowers growing amidst the berry bushes accompanied by the frog pond symphony of ribbits as hawks soar overhead. Ah, the country. And they have goats, Walter the Donkey, some pot-bellied pigs, and a giant 80 foot gnome!

Red currants are a wonderful fruit, and make a terrific tart jelly that is great on toast, a tart glaze, or with meats. The famous Bar-le-duc jam (akin to caviar) from France goes for $40 a jar and was enjoyed by Mary Queen of Scots. They grow in grape-like clusters on bushes, hanging ruby red under a canopy of leaves. Native to Europe and related to the gooseberry, the fruit has become rare in the United States. Red currants are just starting to be cultivated again after being uprooted in the early 1900s when they were mistakenly thought to promote a tree disease.

Currants are extremely good for you (move over, hipster goji berries), and are high in vitamin C, B1, iron, fruit acids, and fiber. They have many medicinal properties as well, including fever-reducing, sweat-inducing, menstrual-flow inducing, mildly laxative, astringent, appetite increasing, diuretic and digestive properties. Wow.

Look for Anarchy's miracle-cure Red Currant Jelly coming soon.

Traffic Jam: Anarchy in a Jar's Bike Delivery Service

2009-07-30T15:53:00.002-04:00

Need some jam RIGHT NOW? Do you live in Brooklyn? We can deliver the goods to your door via our bike, Bluebell. She is the perfect eco-delivery vehicle: zero-emissions and beautiful at the same time.

It's a recession, people, and eating out is so passe. That's why Traffic Jam is here to rock your Sunday morning.

If you're really nice we'll bring you the scones too.

Email us at anarchyinajar@gmail.com to schedule a delivery or direct message us on Twitter: brooklynjam.

Cherry Preserves

2009-07-30T15:19:00.006-04:00

They're here. The new batch of Anarchy in a Jar cherry preserves.

Midnight Morello Preserves are made with low-spray Morello black sour cherries. These beauts are a gorgeous dark red color, with a jewel-toned ruby glow. Sweet cherry aroma finishes with a tart, crisp acidity in good balance. We have them in a loose, European style and a firmer, New World style set.

Amarelle Sour Cherries in Syrup (Amarene Sciroppate) are made with low-spray Montmorency amarelle red sour cherries. These are simply cherries preserved in syrup, with a tart finish and a natural almond aroma. Delicious mixed with water (to make the Persian drink, Sharbateh Albaloo), soda water or tonic, on ice cream or cake, and in cocktails.

Like most of our jams, the fruit is macerated overnight with lemon juice and sugar to allow the sugars to soak into the fruit. This produces a much better tasting jam. Our tasting notes describe the process, ingredients, and flavors of each jam.

Our jams, jellies and preserves are "vintage," made from fruit grown in a particular year and under those unique environmental conditions. Variations in character from year to year can include subtle differences in color, palate, nose, body and development.

All of our jams are made in small batches, making each jar unique.

Want Anarchy? Email anarchyinajar@gmail.com to place your order. If you are in Brooklyn, we can deliver via our zero-emissions bike service "Traffic Jam", or you can pick up at our home or tasting parties.

Jam on.

Jam Pizza

2009-07-29T10:46:00.010-04:00

On a hot, humid, 90 degree day, on the top floor of a brownstone in Brooklyn, we decided to make pizza. Not just any pizza: jam pizza. Inventive and masochistic, it was an experiment in food territory that many have navigated, but rarely charted to such extremes by jamarchists with a mission to take it up a notch. Watch out Mark Bello, NY Magazine's so called "revolution", and all you other NYC pizza mashups, obsessive pizza hords, and pizza pro-bloggers alike--the jam queens are ready to tussle and yes, the revolution still starts here, in your mouth.

We made two kinds: the classic with fig jam, proscuitto, parmesan, truffle oil and fresh arugula on top; the trendalicious porker with Midnight Morello black sour cherry preserves, BBQ pulled pork, caramelized onions and manchego cheese.

Our advice is make these in the winter.

Fig You Pizza
1 lb pizza dough (we like this recipe)

2-3 ounces Parmesan, grated (try other cheese too)*
fig jam
about 2 ounces prosciutto
two generous handfuls of arugula, gently tossed with a little olive oil and coarse sea salt
truffle oil to taste
yellow cornmeal, for sprinkling the baking sheet

Preheat the oven to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on pizza peel or baking sheet, then place your pizza dough on top. Lightly sprinkle truffle oil over the pizza dough, then spread some fig spread on, enough to coat it but not too thick. Lay half the prosciutto on top. Sprinkle with Parmesan, then slide the pizza onto the baking stone.

Bake until the crust is browned and the cheese is melted, about 5-8 minutes. Take the pizza out and top with the rest of the prosciutto and a mound of dressed arugula. Sprinkle with truffle oil.

*An amazing variation (thanks to Fog lover, Caroline) that I like to call the "Fig Fog Pizza," is to use Humboldt Fog cheese, which is the best cheese on earth.

Cherry Pig Pizza

1 lb pizza dough (we like this recipe)

2 cups pulled pork or pork carnitas, shredded

1/2 cup BBQ sauce (make your own)

1 onion, sliced and caramelized
6 ounces sliced manchego cheese

Midnight Morello Cherry jam (or make your own, fellow jamarchists)

yellow cornmeal, for sprinkling the baking sheet

Place a pizza stone on the lowest rack of the oven and preheat to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet.

Combine 1/2 cup of cooled barbecue sauce with the pork. Spread some cherry jam on your pizza crust, enough to coat it but not too thick, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onions. Spread the cheese evenly over the top.

Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly.

...thanks ilrosewood and roboppy for pics.

Drunk Cherries

2009-07-27T18:55:00.003-04:00

Recipes for two cocktails with Morello Cherry Liqueur

What to do when you are consumed by cherries for 3 days of hot and heavy jam making? Make things with them that dull the senses.

While making cherry preserves this past week, I made some delicious Morello Cherry Liqueur, and although I am supposed to let it seep and macerate for a few weeks, I've been dipping in the barrel. It has been hot, humid and stormy in NYC, the perfect time to invent icy cold cocktails.

Sexing the Cherry
1 1/2 oz cherry liqueur (or store-bought brandy if you must)
1 oz lime juice
1 dash bitters (campari or blood orange)
4 oz tonic water (the good kind if you can get it)

Pour the cherry liqueur, lime juice and bitters into a cocktail shaker half-filled with ice cubes, and shake well. Strain into a highball glass almost filled with ice cubes. Top with tonic water, and stir well. Garnish with a lime wedge, and serve.

Like My Heart

2 shots Campari bitters
1 1/2 oz cherry liqueur
club soda
slice of lime

Pour cherry liqueur over four ice cubes in a highball glass, and add the campari. Fill with club soda, garnish with lime and serve.

Sunday Morning Edition

2009-07-26T14:05:00.003-04:00

After approximately 12 hours of cherry jamming yesterday I woke up dreaming about the stuff. A sickness perhaps? Too lazy to get out of bed I sent my dear roommate and fellow jam Queen a text wishing her a good morning and pleading for scones. It may be the hottest day of the summer but she was kind enough to return to the kitchen and in no time at all we were enjoying the fruits of our labor. Absolutely delish. Like cherry pie for breakfast. A perfect way to celebrate the weekend and preserve the flavor of the season.

Snocciolatore Till Dawn

2009-07-24T21:01:00.004-04:00

What is a snocciolatore?

An Italian cherry pitter, the humble snocciolatore is every jammer's friend. And we are pitting a whole lot of cherries over here at the Anarchy headquarters in preparation for jamming.

Stay tuned for the next installment: Midnight Morello Cherry Preserves.

We be jammin'.

Tasting Notes: What's in a Jam

2009-07-22T11:21:00.006-04:00

Anarchy's 2009 Tasting Notes

Ingredients, description and tasting notes for each of our jams as they become available.

Our jams, jellies and preserves are "vintage," made from fruit grown in a particular year and under those unique environmental conditions. Variations in character from year to year can include subtle differences in color, palate, nose, body and development.

Also, all of our jams are made in small batches, making each jar unique.

STRAWBERRY

Just Strawberry Jam
organic strawberries, sugar and lemon juice
Long maceration process resulting in a more "cooked" flavor with deep strawberry richness. Loose, European style set.

Strawberry Balsamic Jam
organic strawberries, balsamic vinegar, sugar and lemon juice
Whole fruit, long maceration process with a balsamic bite--great with goat cheese! Loose, European style set.

Early Glow Strawberry Jam
organic Early Glow strawberries, sugar and lemon juice
This early variety is particularly small and flavorful. Whole fruit, long maceration process, with a sweet, fresh flavor. Loose, European style set.

Strawberry Rhubarb Jam
organic strawberries, rhubarb sugar and lemon juice
Long maceration process, lots of strawberry goodness but with the tart flavor of rhubarb to excite the taste buds. Loose, European style set.

New-World Strawberry Jam:
organic strawberries, sugar and lemon juice
Very little cooking and the addition of natural citrus pectin makes this bright red, more jelled, American-style set--a perfect compliment to toast, scones or, of course, PB & J.

CHERRY

Midnight Morello Preserves
morello cherries, sugar and lemon juice
Made from low-spray Morello black sour cherries. Gorgeous jewel-toned, dark red color. Sweet cherry aroma finishes with a tart, crisp acidity in good balance. Loose, European style set.

Midnight Morello Preserves -- New World Style
morello cherries, sugar, lemon juice, and all natural pectin
Made from low-spray Morello black sour cherries. Gorgeous jewel-toned, dark red color. Sweet cherry aroma finishes with a tart, crisp acidity in good balance. Firmer New World style set.

Amarelle Sour Cherries in Syrup (Amarene Sciroppate)
Montmorency amarelle cherries, sugar and lemon juice
Light-colored red sour cherries preserved in syrup. Tart finish and a natural almond aroma. Delicious mixed with water (to make the Persian drink, Sharbateh Albaloo) soda water or tonic; on ice cream or cake; in cocktails.

PEACH

A Real Peach Jam
white peaches, yellow peaches, sugar and lemon juice
Made from low spray Briermere peaches from the North Fork of Long Island. Long maceration process, a pure peach flavor that conjures the long summer days of July. Loose, European style set.

Rose White Jam
white peaches, yellow peaches, rosewater, sugar and lemon juice
Made from low spray Briermere peaches from the North Fork of Long Island. Long maceration process, a pure peach flavor is balanced by the palette tease of rosewater. Loose, European style set.

Dark Kiss Jam
white peaches, yellow peaches, black raspberries, sugar and lemon juice
Made from low spray Briermere peaches from the North Fork of Long Island. Long maceration process, a pure peach flavor is deepened by the tart black raspberries. Loose, European style set.

Peach & Raspberry Jam
raspberries, peaches, sugar, all natural pectin, and lemon juice
Made from Upstate New York raspberries and Long Island peaches. Beautiful color and peachy, raspberry flavor. This is summer perfection in the mouth. Firmer New World style set.

BLACKBERRY

Black Heart Black Berry Jam
blackberries, sugar, all natural pectin and lemon juice
Made from blackberries picked at Uncle Wolf's in Vermont--no spray but not certified organic. Long maceration process. A sweet blackberry flavor with a tart finish. Loose, European style set.

RASPBERRY

Emma's Raspberry Jam
raspberries, balsamic vinegar, sugar, all natural pectin, and lemon juice
Made from Upstate New York raspberries picked with the help of Laena's sister Emma. Perfect for those who love pure fruit flavor and a tart, developed flavor. Balsamic vinegar deepens the raspberry flavor and enhances the body and finish. Firmer New World style set.

BLUEBERRY

Easy Like Sunday Morning Blueberry Jam
blueberries, maple syrup, sugar and lemon juice
Made from a mix of blueberries from Uncle Wolf's and Kelder's Farm in upstate New York. Sweet blueberry perfection with a rich maple syrup body. Loose, European style set.

Bitter Blue Blueberry Marmalade
blueberries, maple syrup, sugar and whole lemon slices
Made from a mix of blueberries from Uncle Wolf's and Kelder's Farm in upstate New York. Sweet and bitter blueberry perfection, a rich maple syrup body balanced by the bitter marmalade goodness of preserved lemons. Firmer New World style set.

FIG

Fig-alicious Jam
black mission figs, sugar and lemon juice
Made black mission figs that were picked fresh and smuggled to us from California (thanks Jamarchist agents). Pure, perfect fig. A sweet, flavorful aphrodisiac.

PLUM

Sugar Plum Fairy Preserves -- Top Shelf Version
Golden sugar plums, trockenbeerenauslese (ice dessert wine), and sugar
A tantalizing mix of sugar plums from upstate New York and an amazing bottle of rare vintage trockenbeerenauslese ice wine. Trockenbeerenauslese is made from grapes left on the vine until nearly dry. Because these grapes, picked one by one at fullest maturity, are very concentrated in flavor and sugar, they produce extremely rich, nectarous wines often described as "liquid gold". This is top shelf jam. Exquisite plum flavors, concentrated sweet fruit balanced beautifully by acidity to maintain a light and lively feel in the mouth and heady pleasure to all the senses. Close your eyes and eat this with a spoon.

Sugar Plum Fairy Preserves
Golden sugar plums, ice wine, lemon juice and sugar
A delicious mix of sugar plums from upstate New Jersey and ice wine. Ice wine is sweet, dessert wine made from grapes left on the vine until nearly dry. All the flavors are here and hit your senses in succession: sweet, savory, bitter and tart plum flavors. Close your eyes and eat this with a spoon.

In the works for Fall 2009:
Apple preserves with calvados and cardamom, pear preserves, cranberry and apple preserves with star anise, cranberry jam with absinthe

If you have questions about any of our jams, please ask us: anarchyinajar@gmail.com.

Pumpin the Jams at the 4th Annual Great Hot Dog Cookoff

2009-07-20T15:15:00.004-04:00

photo by Alex Bitar

Anarchy had a blast at the 4th Annual Hot Dog Cookoff in Brooklyn. We served up some PB & J dogs and tasted the rainbow of hot dog creations that were sizzling on the grill. Time Out and the NYTimes had great reviews, and Emma's blissed out polaroids of hot dog fans sum up the event pretty well. Once again, Kara threw a fantastic cookoff that was all about the love of food and great people. The great crew at Kelso Brewery hosted the event at their brewery and were on hand serving the best beer in Brooklyn. Support them by drinking their brews at your local bar. We also raised $4K for City Harvest. Thanks Kelso, Kara, volunteers and fans, for a great day!

Anarchy at the Great Hot Dog Cookoff

2009-07-16T13:06:00.004-04:00

It's that time of year again. The best time of year. The 4th Annual Great Hot Dog Cookoff in Brooklyn is this saturday!

Amateur chefs will compete, showcasing their inventive and crazy (e.g., Oaxacan Dog, Mack Daddy, Thanksgiving Dog) take on the classic hot dog in the hopes of being awarded 'Best in Show.' This cookoff is more a dress-up competition than a traditional food competition, and makes for a wild challenge. For a taste of what's in store, check out the review of last year's Cookoff on Serious Eats. This year, all proceeds go to City Harvest, a great organization that rescues food for NYC's hungry.

Anarchy will be pumpin' the jams with our PB & J dog. Trust us, it's awesome. Salty and sweet, with a melty peanut butter crunch in every bite. And we use homemade Anarchy concord grape jelly, of course. Delicious and nutritious. Just like mom made it. This dog is so simple, yet so good. You can even make it yourself, while intoxicated.

Hopefully you got tickets, because the Great Hot Dog Cookoff is sold out. If you are out of luck, be sure to stay tuned for a full review once we recover from our hot dog comas.

It's peanut butter jelly time!

Frittata Con Conserva (Jam Frittata) or Anarchia in un Frittata

2009-07-13T11:16:00.006-04:00

Lately we have been experimenting with the joyous excitement of the frittata. This is partly due to the convenience of owning frittata pans (not to plug Williams-Sonoma, but they are rad: two pans that you flip on the stovetop as opposed to baking/broiling), but can made easily without them. Marc Bittman had an excellent recipe today in the Minimalist for a vegetable-packed frittata, proving the felxibility of this egg canvas.

Liv discovered Jam Omelettes (Omelette Aux Confitures) from her chef friend, and they had a wild night of jam omelette debauchery. Then Laena did some research and discovered that the jam omelette is a time honored tradition, appearing in an 1888 Good Housekeeping and the 1847 book The Art of French Cookery by Antoine Beauvilliers.

A frittata falls neatly between a quiche and omelette in the egg-pie spectrum. Cooked over a low, gentle flame--as opposed to the hot, quick-cooked omelette--the frittata enables varied accoutrements and exciting diversity. This was proven at brunch with the ladies, when Laena made many successful variations, including a goat cheese/garlic scape/potato and a jalapeno/cilantro/onion/New Zealand chedder.

But jam, you say? This is a bit of frittata anarchy: a sweet frittata, similar to a crepe, that Laena invented and has yet to find a recipe for anywhere else. We dare you to embibe!

Frittata con Conserva

3 Eggs
zest of 1/4 Lemon (weensy bit)
1 vanilla pod, seeds only
5 tbsp caster sugar
knob of unsalted butter
2 tbsp jam (we recommend early glow strawberry, strawberry balsamic, raspberry balsamic or Morello cherry)

1. Separate the yolks and whites of the eggs, putting the whites in a large bowl and the yolks in another smaller one.
2. Add the lemon zest, vanilla seeds and 2 tablespoons of sugar to the to yolks and whisk to mix. 3. Whisk the egg whites for 3 minutes and then add 3 tablespoons of sugar. Continue to whisk until stiff peaks are formed when the whisk is removed from the bowl. 4. Gently fold the egg yolks into the whites until combined. Heat a 8" frittata or ovenproof pan on medium heat. 5. Melt a knob of butter in pan and add the eggs. Using a spatula or wooden spoon, scrape the sides and bottom of the pan to allow the uncooked egg to flow underneath, about 3 to 4 minutes.

>If using frittata pans:
6. Place the shallow pan upside down on top of the deep pan and cook for 3 to 4 minutes more until barely set.
7. Remove from heat, and set the shallow half of the pan over medium heat and melt a teeny knob of butter.
8. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes.
9. Flip the frittata back into the deep pan.

>If not using frittata pans:
6. Cook, undisturbed, on medium-low heat until eggs are barely set, 10 minutes or so.
7. Run pan under broiler for a minute or 2, if not set or to brown.

Slide the frittata onto a serving plate. Let stand for a few minutes.
While it rests, heat the jam in a small pan until warm and drizzle over the top. Dust with a little sugar if desired. Cut into wedges and serve, or eat off the plate with jam on your chin.

Serves 2 to 4.
Perfetto! La libertà dalla tirannia Frittata!

Note: This is a base platform for experimentation. Add fresh berries or stone fruit, or make savory (ex: leek frittata with chili jam or chutney)!

Last Chance for Strawberry

2009-07-10T11:25:00.003-04:00

We're almost sold out of strawberry jamz! Only a few jars remain. If you haven't contacted us yet, please let us know ASAP (anarchyinajar@gmail.com) if you would like any of the following:

Just Strawberry Jam: long maceration process resulting in a more "cooked" flavor with deep strawberry richness
Strawberry Balsamic Jam: whole fruit, long maceration process with a balsamic bite--great with goat cheese!
SOLD OUT! Early Glow Strawberry Jam: made from an heirloom variety, whole fruit, long maceration process, sweet, fresh flavor
Strawberry Rhubarb Jam: long maceration process, lots of strawberry goodness but with the tart flavor of rhubarb to excite the taste buds
New-World Strawberry Jam: very little cooking and the addition of natural citrus pectin makes this a bright red, more jelled, American-style jam--perfect compliment to toast

Next up: stone-fruit season! Cherries, peaches, apricots!

Jam on.

Hot Dawg!

2009-07-06T18:29:00.004-04:00

Taking a break from our kitchen and rounds of jamming, the ladies of Anarchy made a pilgrimage to Coney Island in order to taste-test one of NY's original dogs. While the PB and Jam Dog is still a definite ringer in this year's Hot Dog Cookoff Nathan's knows it stuff!

Ah summer....................

Morello Cherry Liqueur

2009-07-06T17:46:00.005-04:00

Morello Cherry Liqueur Recipe:
This is a traditional liqueur made all over the world in many variations, from Denmark to Greece.

1.5 pounds sour red or Morello cherries, cut in half with the pit left in one side
1.5 cups granulated sugar
2.5 cups 100 proof vodka
optional: 1 cup brandy, 5 cloves, 1 split vanilla bean

Start by layering the fruit and sugar in a large half gallon sized jar. Put a third of the cherries in, then pour a third of the sugar in. Do the next third of the cherries and the next third of the sugar. Then do the last third of both. If you want to use the spices, add them now. Then pour the vodka and/or brandy in. Stir it up, cap it, and then put it in a cool, dry, dark place.

For the first two weeks shake the jar up often (even once every day) to make sure the sugar completely dissolves. After that let it age for 3 months in the same dark spot.

Strain out the cherries, pits and spices and pour the liqueur into bottles. Voila! Perfect, gorgeous liqueur, preferably served in goblets to your most discerning of friends and/or enemies.

Recipe Notes: You can only make this recipe using sour cherries. Leave the pits in, they add a very subtle bitter almond flavor to the drink which makes the flavor more complex.

Use 100 proof vodka (or everclear). If you are using 80 proof, lower the sugar content or it will be more like cough syrup. The next time I make this it will be without the cinnamon.

Cherries are Divine

2009-07-06T16:30:00.012-04:00

photo by my mom: http://clloydmccarthy.blogspot.com

Is there anything more perfect than a cherry?

Unfortunately for fruit nibblers, much of the local sweet cherry crop in New York was damaged by the cold, rainy spring and early summer. But for jammers and pie makers, the sour cherries have survived and are ready to pick! The local orchards are full of trees dripping with these ruby red jewels. My favorite variety are the black sour Morello Cherries, with delicious, tart, blood-red juice. They will be ready any day now, and I will be racing up to my favorite cherry orchard, the Fix Brothers Fruit Farm in Hudson, New York. Their orchard is the only one I know of in the region to pick Morello Cherries! Get ready for some tart morello preserves...

Jam on.

About the Gothic and elusive Morello Cherry:

Morello Cherry; Also known as English Morello Cherry or Black Sour Cherry:
Seldom found fresh. The blood-red juice is used in making liqueurs and brandies. The cherries can often be found canned, packed in syrup, dried and in preservatives. The sharp, sour taste makes the Morello unsuitable for eating raw, but perfect for cooking--just add sweetener! Morello cherries are great in pies, jams and liqueur! Try this wonderful recipe or my version above.

Strawberry Season is for Jammers

2009-07-06T11:15:00.011-04:00

It's the end of strawberry season and have we got the jam for you!

The ladies of Anarchy picked over 34 pounds of organic berries in mid-June, despite the slight drizzle of another rain-soaked summer day. The Thompson-Finch Farm in Ancram, NY is beautiful and one of the few organic pick-your-own farms in the region (look for raspberry and apple creations later in the summer).

And then we made jam. So much jam that we got a little crazy. But, being experimental anarchists, we made a variety of different styles and flavors. Want a taste? (of course you do!)

And we want to know what you think! Order a jar of our inaugural batch of strawberry jams (sure to be classics) for only $6 per 8 ounce jar and we will deliver it anywhere in the Brooklyn/Manhattan area. Plus, for a limited time you can receive 2 jars for only $10!! All we ask is for your feedback.........

Without Further Ado, the menu:

Just Strawberry Jam: long maceration process resulting in a more "cooked" flavor with deep strawberry richness
Strawberry Balsamic Jam: whole fruit, long maceration process with a balsamic bite--great with goat cheese!
Early Glow Strawberry Jam: made from an heirloom variety, whole fruit, long maceration process, sweet, fresh flavor
Strawberry Rhubarb Jam: long maceration process, lots of strawberry goodness but with the tart flavor of rhubarb to excite the taste buds
New-World Strawberry Jam: very little cooking and the addition of natural citrus pectin makes this bright red, more jelledand American-style jam--perfect compliment to peanut butter toast

Act fast! Small supply means this year's strawberry jam is about to disappear!

Jam on.

Jam Class

2009-06-25T15:17:00.004-04:00

We taught a jam class at the Brooklyn Kitchen on Tuesday, and had great fun with some fabulous new jam queens. We made strawberry jam from the berries we picked upstate this weekend at the Thompson-Finch Farm, using a quick and simple recipe that gels naturally (and does not require sugar) with Pomona's Pectin. Thanks, BK Kitchen staff and students, for a fun night!

We Macerate

2009-06-25T10:39:00.004-04:00

Macerating is to make something soft by soaking or steeping in a liquid. We macerate our berries overnight in sugar and lemon juice to allow the sugar to slowly seep into the berries. It's perfectly natural.

White Sangria

2009-06-23T09:10:00.004-04:00

The ladies of Anarchy in a Jar know how to travel in style. On our way up the Hudson River to the strawberry fields we enjoyed a jar (yes a jar!) of Liv's famous White Sangria. A perfect Friday evening sipper and an encouraging summer drink. Come on summer!

White Sangria

In a large vessel mix:
Cut up (bite size) fruit--I like green apple, frozen peaches and/or mango but have also used oranges and lemons for a citrus fueled drink. Use your favorite fruit!
2 parts white wine (I use my leftover samples but Sauvignon Blanc works well especially well)
1 part Soda Water (or sprite or tonic---you get the idea)
A heavy pour of brandy (grand marnier is also awesome)
A splash of triple sec

Enjoy in your garden, on your fire escape or on the train. And of course, with your favorite jam.

Strawberry Picking

2009-06-22T11:46:00.008-04:00

It's strawberry time! We picked over 34 pounds of organic berries this weekend in the slight drizzle of another rain-soaked June day. The Thompson-Finch Farm in Ancram, NY, is a beautiful certified organic fruit farm with the most well-tended beds I have ever seen. It is also one of the few organic pick-your-own farms in the region. The farmers and their staff are a bit gruff, but the great fruit is well worth the journey to this magical strawberry farm.

Jam Dog Experiment #1

2009-06-18T10:36:00.005-04:00

The setting: A Brooklyn kitchen late at night. Two women stand in a scene of carnage. Hot dogs lay everywhere; puff pastry flakes scattered across the counter; a quarter-full bottle of bourbon lies beside the foreman grill; jars of jam and peanut butter linger with knives protruding; half eaten biscuits, buns, and corn pancakes adorn plates. The women are sick, barely able to crawl out of the room with the bourbon.

This is what happens when testing recipes for the 4th annual Great Hot Dog Cookoff. Last year Anarchy did not win first place, but this year we're trying to walk away with a tiara, or at least a sense of victory while amusing the guests who will be drunk on great Kelso beer and high on dogs. The Hot Dog Cookoff will take place at Kelso Brewery in Clinton Hill, Brooklyn, on July 18th. Be there. It's the best food competition in the city (sorry, it's true): relaxed, friendly and full of love. Kara, the hostess, somehow manages to create a great party full of crazy chefs, amazing food, great beer and a sense of playful, competitive fun, without the cloud of monotony and overwhelming formality that descends upon the row of chefs and their sternos at most food competitions. Not so here. Come join the party and eat the best, most inventive hot dogs you can imagine!

Back to the scene in the kitchen.

At long last--after the "Southern Pig" (dog, pulled pork, cole slaw, hot sauce and jelly), "Bible Belt" (dog, biscuit, bacon, peach chutney) and "French Pig" (puff pastry, jam, brie) failed to thrill--in a moment of hot dog fueled insanity, the "PB & J dog", alternatively called "the Elvis", is born. Salty and sweet, the dog adds a hit of salty fat that takes the PB & J to the next level. Or maybe the next galaxy. For real. With homemade Anarchy grape jelly of course. Delicious and nutritious. Just like mom made it.

It's peanut butter jelly time!

honey booty blackberry jam

2009-06-08T11:54:00.007-04:00

Blackberries conjure the long days of summer, emerging from the backyard with purple stained and pricked fingers after foraging for these perfect berries. Tart, with that sweet blackberry bite and a tang of lemon, the jam is delicious!

We experimented with our blackberry jam recipe this weekend. I was listening to Tribe Called Quest's "The Love Movement" album (in particular the song, "da booty") while jamming, hence the name. It also evokes the sassy, wild taste of this jam!

The jam was brought to a tea party in Harlem, hosted by the infamous cupcake blogger, Nichelle Stephens of Cupcakes Take the Cake. A 6 oz. jar was quickly consumed with Nichelle's scones.

Here is the recipe, so far:

4 cups blackberries
2 cups sugar
Juice of half a lemon

Gently wash berries. Combine ingredients in a pot and bring to a simmer. Turn off heat, put in glass or metal bowl, cover with parchment paper or a loose covering and refrigerate overnight.

The next day, bring to a boil and cook, stirring and skimming, for 5 to 10 minutes, until mixture starts to gel.

Fill sterilized jars, wipe rims with damp cloth, and process in a water bath 10 minutes. Let jam rest and cool, and make sure lid has sealed. Jam will keep unopened for up to a year.

Anarchy on the Loose

2009-05-26T11:02:00.002-04:00

the rainbow palette of eaten risotto

jam queens with our winning pink risotto

the beautiful palette of risottos (ours is the pink one)

Our Winning Risotto Recipe

2009-05-24T09:30:00.002-04:00

"Beet it"
with beets, raspberry balsamic jam, orange zest and aged goat cheese

This gorgeous magenta recipe was one of the winners at Saturday's Risotto Challenge at Jimmy's No. 43*! Congrats to us and all the other amazing risotto competitors.

Conceived in the gastronomic wonderland of LM Kitchen by Laena & Liv, this risotto is sweet, savory and tangy. While decidely feminine in color (Liv was overheard describing it to a taster as "a lovely Barbie color"), it has the punch and flavor to cross gender boundaries. The beets and aged goat cheese bring an earthiness, while the raspberries, balsamic and citrus give it a sweet, fruity pop. Delicious accompanied by an arugula or spinach salad with citrus dressing.

3 medium beets
6 cups chicken stock** (or vegetable stock for vegetarians)
3 tbsp. butter
1 tbsp. olive oil
1 small white onion, minced
1 1/2 cups white wine (Kara Masi uses Vermouth, which is a fun alternative for anyone with a bottle languishing on a shelf)
2 cups Italian short grain rice such as Carnaroli or Arborio
1/2 cup raspberries, thawed or fresh
1 tsp balsamic vinegar
1 orange, zested and juiced (reserve 1 tbsp juice)
1/2 cup aged goat cheese
1 tsp salt
1/4 tsp. freshly ground pepper

Cook raspberries and balsamic over medium heat for 5 minutes, stirring frequently. Remove from heat and let rest. Boil beets until tender and let cool. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes. While beets are cooling, bring stock to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup stock and simmer briskly, stirring constantly, until stock is absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover stock.)

Stir in beets, salt, and pepper (be prepared, mixture will turn bright pink!) and cook, stirring, until heated through. Stir in the raspberry balsamic jam. Thin as necessary with some of leftover stock, then stir in cheese, orange juice and zest and remove from heat.

*Jimmy and crew were awesome, thank you. Go there for great beer and good people if you haven't already.
**Note: using stock instead of broth and/or water will produce a much more flavorful and rich risotto. You can find it ready-made in the grocery store or Fresh Direct, or you can make your own! Save your chicken bones and veggie scraps (especially if you are part of a local CSA) in the freezer, then cook up a pot of stock and freeze for future use. So good.

Air Force One Jam

2009-05-12T16:03:00.002-04:00

Thank you, Lorraine, for this timely piece of jam humor!

"Easy Like Sunday Morning" Risotto Recipe

2009-05-12T14:26:00.005-04:00

Jam + Risotto = Delish.

We are competing in the the 2nd Annual Risotto Challenge on May 23rd, and in preparation we have begun inventing and taste-testing some jam inspired risotto recipes.

Easy Like Sunday Morning

with blueberries, pancetta and local maple syrup

Ingredients:

~1/3 cup chopped pancetta
~1 1/2 cups arborio rice
~1 tablespoon of butter
~1 cup of blueberries
~4 cups of milk
~1 can coconut milk (14 oz)
~2/3 cup of maple syrup

~1 vanilla bean, split and scraped
~pinch of salt

Directions:

Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Warm both milks in a separate saucepan, but do not boil.

Add the butter to the pan and allow to melt and bubble on a medium heat. Pour in rice and cook for a minute in the butter.

Add half the blueberries into the pan. Add milk one ladle at a time until each ladle is absorbed.

Add the maple syrup, scraped vanilla and a pinch of salt about half way through the process.
Continue adding milk until all six cups are absorbed. Rice should be al dente at this stage. Stir through the remainder of the blueberries.

Add a dollop of mascarpone (to cut through the sweetness) and the pancetta upon serving.

Admire the gorgeous color!

(note: the image above is borrowed, since we failed to photograph this beauty due to lots of wine and great conversation while serving/eating.)

Jam class at Brooklyn Kitchen June 23rd!

2009-05-07T21:07:00.004-04:00

We're teaching a jam class at the Brooklyn Kitchen--the raddest cookery spot in Brooklyn! Come learn the art of the jar and make some mean-ass jam with us:

Laena & Liv of Anarchy in a Jar will show you how to take advantage of your victory garden (or local CSA or farmer's market) and make delicious homemade jam in this hands on class. June is strawberry season, and we'll come armed with local, fresh picked organic strawberries to preserve.This class will teach you the time-honored tools and tricks to preserve summer in a jar. Every participant will make a jar of their own organic strawberry jam to take home.

The class will be at 6:30 PM at the store, 616 Lorimer St. Sign up starts later in May, go to Brooklyn Kitchen to reserve a spot.

Jam on.

Strawberry Dreams

2009-04-12T11:46:00.005-04:00

As magnolia's and cherry blossoms festoon our concrete jungle of Brooklyn with the decorations of spring, I get to dreaming of our first batch of local, seasonal jam.

Strawberries, is there a more perfect fruit? Jewel-red, heart shaped, bite-size, glossy and delicious.

We are testing recipes in the kitchen and have been trying to get the perfect blend of pure fruit flavor and long lasting color. Sometimes organic and low sugar varieties tend to lose their gorgeous luster after a few weeks in the jar, or they lose that fresh fruit flavor. We are testing and tweaking the classic long maceration method used by jam goddesses like Christine Ferber, where the fruit macerates for 12 hour periods. This method allows the sugar to gradually be absorbed by the fruit and therefore retain the structure and texture of the berry. The juices are gelled independently of the fruit, which leaps into the pot at the last minute to retain its pure fruity punch. We'll let you know when we get the perfect recipe!

Anarchy + Risotto = Awesome

2009-04-10T14:43:00.005-04:00

Anarchy to compete in the 2nd Annual Risotto Challenge! Mark your calendars, May 23rd will be a delicious day so come down to Jimmy's No.43 and sample the rainbow of risottos. The event will benefit Just Food, New York City’s local and sustainable food think tank, and is a more highbrow, less artery clogging event than the Bacon Takedown two weeks ago or the Great Hot Dog Cookoff in July (yes, we'll be there with a jam dog).

While we probably will not use jam in our risotto (I'm gagging just thinking about it), we will keep with the ANARCHY food tradition and use only locally foraged New York products.

The recipe is shaping up to be the New York Forager's Risotto, with ramps, morels and fresh peas, all foraged from our local forests (not Prospect Park, the Catskills). Suggestions? Let us know!

Check out Not Eating Out In New York for more information on this thrilling NYC event.

(We want our risotto to look like Lidia Bastianich's above, that was served to Pope Benedict on his visit to NYC!)

All Natural Egg Dyes (I know, not jam, but colorful and fun like jam)

2009-04-09T18:36:00.004-04:00

The time of year for egg dying is upon us! Letting your creative inhibitions free on some little hard-boiled eggs is great fun, and using all natural ingredients that are lying around the kitchen makes beautiful colors and easy dying.

Shades vary and are often more vibrant than commercial dyes.

Patterns: Try wrapping a fern frond or flower petal around the egg and putting it in the cut-off toe of a pantyhose. Wrap rubberbands around for a striped effect. Draw on the egg with a crayon or oil pastel. Double-dip for crazy shades!

Blue:
Canned Blueberries

Red:
Cabbage Leaves (boiled)

Purple:
Grape Juice

Brown or Beige (any one of these):
Strong Coffee
Instant Coffee
Black Walnut Shells (boiled)
Black Tea

Brown Gold:
Dill Seeds

Brown Orange:
Chili Powder

Green:
Spinach Leaves (boiled)

Greenish Yellow:
Yellow Delicious Apple Peels (boiled)

Grey:
Purple or red grape juice or beet juice

Lavender-ish (any one of the below):
Small Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice
Red Zinger Tea

Orange:
Yellow Onion Skins (the filmy outer dry skins) (boiled)

Pink (any one of the below):
Beets
Cranberries or Juice
Raspberries
Red Grape Juice
Juice from Pickled Beets

Red (any one of the below):
Lots of Red Onions Skins (boiled)
Pomegranate juice
Canned Cherries (with syrup)
Raspberries

Violet or Purple (any one of the below):
Violet Blossoms
Hibiscus tea
Small Quantity of Red Onions Skins (boiled)
Red Wine

Yellow (any one of the below):
Orange or Lemon Peels (boiled)
Carrot Tops (boiled)
Chamomile Tea
Celery Seed (boiled)
Green tea
Ground Cumin (boiled)
Ground Turmeric (boiled) or Saffron

Jam Tasting Success

2009-04-06T00:29:00.004-04:00

blueberry preserves and raspberry jam

Jam-Boree Jam Tastings

2009-04-01T17:00:00.003-04:00

As spring advances, we have started doing test batches of our recipes for the season. Stay tuned for a Jam-Boree near you!

Above is a picture of one of our jam idols. Hopefully someday we'll be selling jam like Grandmere Ezilda Lapasse Depardieu (above) of le jardin des gourmandises from Domaine du Tronchay.

Hot Mess Strawberry Jam

2009-03-25T10:20:00.017-04:00

As spring flirts with New York City, and crocus errupt with joyful shocks of color amongst the asphalt, it felt like time to start making some test batches of jam! Hot Mess strawberry jam is a deep ruby red color, glowing like a jewel after being cooked down to caramelized perfection.

RECIPE

This is a very simple recipe, and so delicious!

8 cups strawberries, hulled (fresh picked or frozen after being fresh picked is best; small if can get them)

6 cups sugar

Sterilize jars and lids in hot, almost boiling, water to cover until ready to fill.

Crush strawberries lightly (depending upon how chunky you like it). Bring to a boil and simmer, stirring occasionally, 10 minutes.

Add sugar and lemon juice and simmer, stirring constantly, until sugar is dissolved, about 2 minutes. Bring to a full boil and cook, stirring very frequently, making sure not to let bottom scorch, and skimming off any foam. It's done when it becomes slightly thickened and a teaspoon of jam begins to gel when dropped on a chilled plate, after about 10 to 20 minutes of boiling.

Ladle hot jam into jars, filling to within 1/4 inch of top. Wipe rims with a dampened cloth and seal with lids.

Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 10 minutes, and transfer with tongs to a rack. Cool completely and make sure they are sealed (you'll hear the loud pop!). Store in a cool, dark place for up to a year.

Recipe for a Bruised Heart

2009-03-10T14:18:00.004-04:00

Big Bad Wolf Spicy Apricot Chutney

This recipe was pulled from the Fields of Greens but modified slightly (we used 2 lbs of apricots). The aroma from the spices and orange juice simmering away on the stove will lift your spirits and help erase a winter funk. The resulting cheery orange chutney is laced with pretty spirals of green jalapenos that provide just enough heat to take your mind off of other things.

And as for the name, well, it was the nicest one we came up with.

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/8 teaspoon ground coriander/ground cloves**we used whole coriander seeds and whole cloves, simmered with the orange juice and sugar and then strained out

Pinch of black pepper

1/4 cup of sugar

1/4 cup of honey

1 cup of fresh orange juice

1/2 pound dried apricots (diced into uneven pieces--it is chutney!) about 1/2 cup

1 teaspoon grated fresh ginger

Pinch of salt

1/4 cup golden (or otherwise) raisins

1 fresh jalapeno chili, seeded and sliced into half moons

1 teaspoon fresh lemon juice

1 teaspoon apple cider vinegar

Soak the apricots in water for about 10 minutes or until soft(er). Combine spices and set aside.

In a small saucepan, dissolve the sugar in the orange juice and cook over medium heat for about 5 minutes. Add the apricots, ginger, salt and mixed spices and cook over low heat until the apricots are tender (about 15 minutes). Remove the pan from the heat and add the remaining ingredients. There will be some liquid in the pan but the fruit will absorb it. Continue to cook over low heat until the apricots seem nice and soft (at this point you can start to squish them a bit with a wooden spoon, an added benefit for those nursing a damaged ego).

The chutney will hold in the fridge for a week or two or even longer if stored in tightly sealed containers. Or follow recipes below for instructions on how to can (make sure you boil in water bath for 15 minutes!)

This chutney is delicious with goat cheese on toast, in a grilled cheese sandwich with sharp cheddar, or spread over roasted chicken. Also goes great with a strong cup of Darjeeling or Prince Vladimir tea on the side. Go wild! Nurse that heart!

Apricot Chutney & Citrus Marmalades

2009-03-06T14:52:00.004-05:00

This weekend Anarchy will be cooking up some Apricot Chutney and a few citrus marmalades: Meyer Lemon & Lime, Clementine, & Trois Agrumes (Orange, Grapefruit & Meyer Lemon).

It is the time of year when the we drearily await the winds of spring and need a bit of cheery citrus and bright luscious chutney to awaken our senses!

Jamming Solo or with Friends?

2009-03-02T16:06:00.006-05:00

Cooking with friends and neighbors is always an adventure, though exhausting and at times nail-biting for control freaks (ahem). In New York City, it is an extreme sport. Avoiding bodily harm while dancing around knives, boiling pots and spitting woks, is an art form that begs for the virtues of patience and grace. But how better to truly know one another, than to make things that nourish together?

While making a recent batch of marmalade, WKCR Sunday Jazz played on the radio. Peeling the blood oranges, I took great pleasure in my halcyon winter kitchen. But an hour later, clawing my lonely way through blood orange pith, I recalled how fun it is to make jam with a crew of jammers. Conversation and sharing balance the laborious minutiae.

Cooking together and sharing makes food better. Brooklyn is full of people cooking together. My friend Kara Masi hosts the Ted and Amy Supper Club in her kitchen in Fort Greene, Brooklyn, where she (and a friend or two) make a four-course meal once a month for a group of ten friends/neighbors/strangers. Not Eating Out in NY is a website where Cathy posts recipes and anecdotes from her year+ of not eating out in NYC. Hopefully we can all do more of this, enjoy one another and the fruits of the earth while chasing away the winter blues.

Come on over and make some chutney with me this weekend!

Blood Orange Marmalade

2009-02-22T20:39:00.004-05:00

It's blood orange season and a rosy batch of blood orange marmalade with meyer lemon zest is cooling on the counter! Nothing better to cure the winter blues than some tart, colorful marmalade.

How to eat Anarchy marmalade:
Serve on fresh baguette, Ginger Love Scones (see below), or as Jammstar C-Lion suggests, on rye toast with a friend egg on top!

Blood Orange Marmalade Recipe

2009-02-21T16:07:00.008-05:00

Blood Orange Marmalade
~other citrus can be used instead, such as navel orange and/or grapefruit

Before you start jamming >
MAKE CALCIUM WATER
1. Put 1/2t white calcium powder and 1/2C water in a small, clear jar with lid.
2. Store in refrigerator between uses. Lasts a number of months—discard if settled white powder discolors.
3. Shake well before using.

6C cooked fruit
3T lemon or lime juice

2-3C sugar or 1-11/2C honey

4 1/2t Pectin powder
3t calcium water

How to Prepare

Peel, seed, remove membrane & finely chop 8 blood oranges and 1 meyer lemon. Scrape the white, then thinly slice the peel from 2 oranges and the lemon. Bring fruit to boil with 3c water. Simmer covered 20 min. stirring occasionally.

1. Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.

2. Prepare fruit. Measure fruit into a stainless steel pot (or Le Crusseut, or copper if you are so lucky) with weensy bit (2t per 4cup fruit) lemon or lime juice (optional).

3. Add proper amount of calcium water from jar into pan; stir well.

4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of Pectin powder into honey or sugar.

5. Bring fruit to boil. Add pectin-honey or pectin sugar; stir vigorously 1-2 min. while cooking to dissolve pectin. Return to boil and remove from heat.

6. Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals–lids should be sucked down. Lasts about 3 weeks to infinity once opened.

Note: Pectin completes its jell when thoroughly cool. Color changes over time do not affect flavor or quality. Lemon juice will make your jam brighter (but more tart!).

Secret tip: If mixture foams while cooking, add 1/2t butter or margarine per batch.

Questions that need answers? Call the infamous and wonderful JAMLINE: (413) 772-6816. Real live jammers on call.

Laena's Ginger Love Scones

2009-02-21T15:24:00.006-05:00

Laena’s Ginger Love Scones

every day should be valentine's day
Yield: Makes 12 scones

2 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon grated lemon peel
11 tablespoons (super)chilled unsalted butter, cut into small pieces (use good butter for xtra love)
3/4 cup plus 2 tablespoons cream or milk (use Ronnybrook NYC local milk/cream for xtra love!)
2/3 cup diced crystallized ginger (make your own for xtra love--see below recipe)

Preheat oven to 400°F. Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and press together or gently knead until smooth (no more than 4 turns). Pat into 3/4-inch-thick round. Cut each round into 12 wedges (with knife or using your ½ c measuring cup, press into dough to make 12 rounds) and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream or milk.

Bake scones until light golden brown, about 18 to 20 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm before serving.)

Serve with Anarchy in a Jar strawberry jam or orange marmalade (coming soon!!) and feel the love.

~Adapted from La Brea Bakery, Los Angeles, CA

* * * * * * * * * * *

Candied Ginger

You don't need a candy thermometer to make this. Just keep an eye on the pot and when the liquid is the consistency of thin honey, it's done and ready to go. Don't let it caramelize!

1 pound (500g--around 4cups) fresh ginger, peeled (young ginger, usually found in springtime, is the best--less stringy)

4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired (use good, raw sugar)

4 cups (1l) water

pinch of salt

1. Slice the ginger as thinly as possible (think paper). Use a sharp knife.
2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
4. Remove from heat and let stand for at least an hour or overnight. If you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry.

Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you're concerned with it crystallizing, add a little corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

~Adapted from David Lebovitz & The Kitchen

Give Sweet Anarchy Goodness for Xmas

2008-12-04T00:44:00.003-05:00

Even though the winter is in full swing, Anarchy in a Jar is cooking up a storm for the holidays! Jam is a perfect gift and stocking stuffer.

Jam + Fluff = Perfection?

2008-08-15T00:02:00.003-04:00

Anarchy & Marshmallow Maven are possibly teaming up to sell their products in Brooklyn (or at least enjoy their labors' of food love)! More to come...

Anarchy Jam Dog Press

2008-07-15T15:46:00.005-04:00

Anarchy in a jar is not afraid to infringe upon the simple powers of the hot dog, and the press is out: Jam Dog makes big in "Serious Eats", on a hot dog judge's Flickr , on the fabulous website "Not eating out in New York" and in the bragging of a blogger /doubter (who failed to taste the dog!).

Dogs with jam a success

2008-07-14T10:56:00.002-04:00

Team McCarthy had a blast at the Great Hot Dog Cookoff. Although we didn't win, it was a success and there were a few fanatic jam dog fans like this guy.

Anarchy Jam to be featured in the Great Hot Dog Cookoff!

2008-07-10T14:42:00.003-04:00

The 3rd annual Great Hot Dog Cookoff is happening this weekend and my sister and I are competing with our amazing "Perros Calientes" Colombian hot dog. The judges will be wowed by its delicious mix of toppings which includes crushed pineapple, grape jelly, potato chips and much much more. Anarchy in a Jar grape jelly will be featured of course.

This year's Cookoff is benefiting the NYC Food Bank and we have already raised $1,500!

Which weenie will take the prize this year? We're hoping it's the one with the Anarchy jelly--stay tuned!

Recipe for Anarchy in a Jar's Strawberry Jam

2008-07-03T12:07:00.004-04:00

The first batch of jam is ready to eat and in the spirit of anarchy (freedom from proprietary jam), here is the recipe.

Our strawberry jam tastes like pure strawberries. This is because we use fresh picked organic berries and instead of commercial, artificial pectin, we use "Pomona's Universal Pectin". Pomona's is an all natural pectin that doesn't require sugar to jell, so jams and jellies can be made with less, little, or no sugar (stevia, honey, etc can be used as sweetener). You can buy Pomona's online, in many health food stores, and in NYC at the Brooklyn Kitchen.

Ingredients
t=teaspoon, T=tablespoon, C=cup

4C mashed fruit
1/2-1C honey or 3/4-2C sugar
2t calcium water
2t pectin
2t lemon or lime juice (optional!)

How to Prepare

Remove hulls and wash.

Mash your fruit (potato masher, wooden spoon, hands--beware the acid can cause a rash for delicate hands)

Before you start jamming:
MAKE CALCIUM WATER
1. Put 1/2t white calcium powder and 1/2C water
in a small, clear jar with lid.
2. Store in refrigerator between uses. Lasts a
number of months—discard if settled white
powder discolors.
3. Shake well before using.

1. Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.

2. Prepare fruit. Measure fruit or juice into a stainless steel pot (or Le Crusseut, or copper if you are so lucky) with weensy bit (2t per 4cup fruit) lemon or lime juice (optional).

3. Add proper amount of calcium water from jar into pan; stir well.

4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of Pectin powder into honey or sugar.

5. Bring fruit or juice to boil. Add pectin-honey or pectin sugar; stir vigorously 1-2 min. while cooking to dissolve pectin. Return to boil and remove from heat.

6. Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals–lids should be sucked down. Lasts about 3 weeks to infinity once opened.

Note: Pectin completes its jell when thoroughly cool. Color changes over time do not affect flavor or quality. Lemon juice will make your jam brighter (but more tart!). Secret tip: If mixture foams while cooking, add 1/2t butter or margarine per batch.

Questions that need answers? Call the infamous and wonderful JAMLINE: (413) 772-6816. Real live jammers on call.

Mixin' and Fixin' the Jams

2008-07-02T18:34:00.002-04:00

Jam time! My favorite guest jamstars tag-teamed it through the whole arduous strawberry jam making process. My sister even made an appearance as photojournalist to document the first Anarchy jamming of the season--thanks Em!

We made jam and then we made more jam and then we made jam and then...
The jamstars:
Hulling the berries during a thunderstorm:

Thanks to jamstars Lady Lion-Bunny and Empress A we made some fabulous and tasty jam! I've warned them that the next jam session--black sour cherry--will be far, far worse (squeezing pits = destruction and mayhem). Get ready Brooklyn--the jam season has begun!

Picking the Berries

2008-07-02T18:28:00.002-04:00

I brought along Anarchy's guest jamstars (see gorgeous gal above) for a picking party. We picked and picked these luscious organic bad boys in the hot 95 degree sun.

The Jamming Begins...

2008-06-27T11:49:00.000-04:00

Friends and I are headed up north tomorrow to Thomas-Finch Farm in Ancram, NY to pick organic strawberries. The farm is beautiful, clean and friendly-- a perfect patch of berries!