Radicchio recipes to check out

https://www.epicurious.com/recipes/food/views/rainbow-chard-and-radicchio-saute-362533

https://www.epicurious.com/recipes/food/views/grilled-lettuces-with-creme-fraiche-and-avocado-51242230

I thought I could use this recipe as a base and change it to my liking (ie no avocado)

https://www.epicurious.com/recipes/food/views/pasta-with-spicy-sausage-radicchio-and-sun-dried-tomatoes

https://www.epicurious.com/recipes/food/views/seared-sweet-potatoes-with-sausage-and-radicchio-51260650

Same here. Can I replace the sweet potato with something else? Squash, maybe?

https://food52.com/recipes/25692-olive-oil-poached-eggs-with-italian-chicories-and-speck

https://food52.com/recipes/75741-torta-di-radicchio-radicchio-cake-with-white-chocolate-glaze

This is just weird, which is enough for me!

https://food52.com/recipes/26877-bagna-cauda-toasts-with-radicchio-egg-and-avocado

https://food52.com/recipes/24332-charred-radicchio-wedge-salad

https://sabrinacurrie.com/recipe/what-to-do-with-radicchio-and-recipes-to-use-it/

The second recipe.

Kohlrabi Linguini - Test 1

https://www.falklandkitchenfarm.co.uk/recipes2/2020/5/28/sicilian-kohlrabi-linguine-with-thyme-white-wine-and-creme-fraiche

1 - This was delicious. If anything, I was too stingy with the amount of leaves I put in. No, I tell a lie. I put in 12 oz of pasta because the original recipe didn't specify how much and I was cooking for 3 eaters. With 8oz of pasta, the quantity of kohlrabi would have been perfect. Oh, and I used whipping cream instead of creme fraiche which worked just fine.

2 - 2021-12-04 I made the mistake of substituting the creme fraiche with half&half. And I was in a hurry, so the wine didn't reduce enough and the cream curdled and the kohlrabi was over done. Not really a carefully executed test. 

3 - 2022-10-29 Ronnie made this last night and realized my testing system works! I've made several changes to the recipe to make things more clear. The onions are now not put in to 'sweat' but to cook on low temperature to avoid browning, but until they are soft. And the kohlrabi leaves, instead of putting them in for the last 4 minutes of cooking the pasta, are put in along with the pasta.

4 - The original recipe was enough for 2 people, 3 for a light meal. I've been doubling it, but I often screw up the quantities because I just forget to make the change. So I'm increasing the quantities outright for 4 people, therefore from 8oz of pasta to 1lb.

400gr of kohlrabi bulb, keep the leaves  

1 Tbsp olive oil plus extra for drizzling

1 onion, finely chopped

5-6 garlic cloves, minced

2 Tbsps picked thyme leaves

1 1/2 cup white wine

1 1/3 cup crème fraiche (see Note)

16 oz linguine

Parmesan shavings to garnish

Salt and black pepper

1. Remove the kohlrabi leaves and set aside. Peel the bulb using a knife or vegetable peeler to remove the tough outer skin and chop into a 1/4" cubes. 
2. For the leaves, remove the tough stems and slice the leaves thin like fettucine noodles.
3. Heat olive oil in a sauté pan over medium low heat. At this temperature, slowly cook the onions, garlic and most of the thyme (leaving a few sprigs for garnish) until perfectly soft. Keep the temperature low and stir frequently to avoid browning - this will take a while.
4. Meanwhile fill the pot you'll use to cook the pasta with salted water and bring to the boil. 
5. Add the diced kohlrabi to the boiling water and blanche for 3 minutes. Save the water to cook the pasta, and remove the kohlrabi using a slotted spoon.
6. Once the onions have softened nicely, add the blanched kohlrabi to the sauté pan. 
7. Add the white wine, bring to a simmer and cook until it achieves a syrupy consistency. Remove the pan for the heat, wait one minute then add the crème fraiche. Season with salt and cracked black pepper.
8. Cook the pasta and the kohlrabi leaves for about 9 minutes. Once cooked, drain and add the pasta to the sauce and toss together well to coat the noodles.
9. Serve the pasta in a bowl, topped with the kohlrabi leaves, a few sprigs of fresh thyme and some parmesan shavings. Drizzle with olive oil.

NOTE: While crème fraiche is preferable, you can substitute with heavy (whipping) cream, Table (18%) cream or even with plain yogurt (avoid fat free yogurt like the plague!).

Penne with Radicchio, Spinach, and Bacon - Testing

https://www.epicurious.com/recipes/food/views/penne-with-radicchio-spinach-and-bacon-241093

1 - Ok, so not with radicchio. Ben had a hard time eating this because of the bitterness of the radicchio. Perhaps better suited for someone else. I feel, however, that it's an interesting version of the Arugula Pasta, so I'd like to try it again but with another green. 

1 whole head of garlic (with about 12 to 14 cloves)

1+1 Tbsps olive oil, divided

1 lb penne

8 oz bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips

1 large onion, chopped (about 2 cups)

1 cup low-salt chicken broth

6 cups (packed) SOME OTHER GREENS coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)

3 cups (packed) baby spinach leaves, torn in half (about 10 ounces) CHARD?!?

1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)

1 cup freshly grated Parmesan cheese plus additional for serving

1/4 tsp dried crushed red pepper

1. Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.
3. Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.

Ensalada de col (Mexican spiced coleslaw) - PUBLISHED

https://www.veggiesdontbite.com/mexican-cabbage-slaw-with-cumin-lime-dressing/

1 - Made it for a group and it was very much appreciated. Accompanied pork carnitas on fresh corn tortillas with salsa.

2 - Converting things from cups to mass where I can.

½ cup chopped cilantro

½ of a small onion (2oz/62g) chopped, preferably red

½ cup red wine vinegar

¼ cup olive oil

2 Tbsps lime juice, about one lime

1 Tbsp cumin

1/2 tsp salt

4 cups (400gr) shredded cabbage (can be a mix of different brassicas, shredded)

1. Put everything except for the cabbage in a mason jar and shake like a cocktail. The succussion will emulsify the ingredients very quickly. Allow the dressing to sit while prepping the rest of the salad so that the flavors can combine. 
2. Combine dressing with the cabbage and serve. You can also do this the day before and allow for the cabbage to wilt a little in the dressing.

Apple Cinnamon Bread - PUBLISHED

https://lamouffettegourmande.blogspot.com/2015/12/pumpkin-bread.html

https://www.onceuponachef.com/recipes/cinnamon-swirl-apple-bread.html

1 - I'm combining my pumpkin bread recipe with apple instead. I'm hoping it's an easy transfer of ingredients to just throw in some sort of vegetable matter to make a bread.

2021-10-19 My experiment worked, it made a nice loaf, and I judged it rather harshly because it isn't as rich in flavour as the pumpkin bread. I must say the brown sugar thing made it more complicated than it needed to be. I will look to my other recipes with streusel and try that instead, and just for the topping. Oh, and the whole baked apple thing might be easily replaced by apple sauce, perhaps drained?

2 - This has change a whole lot. The streusel is on top now, and that seems to work just fine, thank you very much. 

1½ cups apple sauce, drained in a sieve of extra moisture before measuring

¼ cup melted butter 

½ cup sugar

½ cup light brown sugar (packed)

2 eggs

1 + ½ tsp ground cinnamon (maybe try coriander?)

1½ cups flour
¼ tsp salt
1 tsp baking soda
¼ tsp cloves

STREUSEL TOPPING

¼ cup all purpose flour

¼ cup packed Brown Sugar

¼ tsp ground cinnamon

1½ Tbsps. butter

1. Pre-heat the oven to 350°F. 
2. Sieve any extra moisture from the apple sauce before measuring the 1½ cup.
3. Melt the butter and whisk into the apple sauce
4. Add the sugars and then whisk in the eggs.
5. Without stirring, add the flour, cinnamon. salt, baking soda and cloves.
6. With a wooden spoon mix the batter just until combined.
7. Grease a bread pan with butter and pour in the batter.
8. In a small bowl, mix the flour, brown sugar and and cinnamon until evenly combined. Rub in the butter.
9. Sprinkle the streusel on top of the batter.
10. Bake for 1 hour or until a knife comes out clean.

Fatsup with Kohlrabi - Test 1

https://www.everydayhealthyrecipes.com/polish-kohlrabi-soup-zupa-z-kalarepy/#recipe

1 - I added bacon. The soup as written makes for a good base, but doesn't really stand out. With the rendered lardons, the added fat and umami make the flavour of the soup.

2 - I decided to name this for the famous Uberwaldean national dish. The bacon completely transforms this dish, and then there's butter added, so the new name is perfectly suitable! I didn't have fresh dill and added some dried dill weed instead, which was fine, but I'd really like to try it with the fresh stuff. I have not yet tried it with sour cream).

3 - Again very good, but Ben felt it had too much of a brassica tang and tried some soy sauce which seemed to work. I don't want to use soy sauce too much in my European cooking, so I would like to try something else that contains a lot of umami, such as mushrooms. What I propose is to soak shiitake mushrooms and use the broth as well as the mushroom, to see if the chewiness of the mushroom would work with the soup.

1-3 oz dried shiitake mushrooms

4 oz bacon cut into lardons

1 kohlrabi (150gr) peeled, cubed, leaves finely chopped

6oz/170g onion (1 medium) finely chopped

2oz/60g carrot (1 medium) peeled, cubed

7oz/200g potato (1 medium) peeled, cubed

1 Tbsp oil 

1L vegetable stock (just over 4 cups)

Salt and pepper to taste

2 Tbsps parsley, finely chopped 

2 Tbsps dill, finely chopped

1 Tbsp butter 

1. Soak the shiitake mushrooms in 500mL of boiling water for 20-30 minutes. Reserve the liquid! When easy to handle, cube the mushroom caps finely.
2. In a soup pot, over medium-low heat render the lardons until browned and crisped. 
3. Add the onion and cook for 3 minutes until softened.  Add the rest of the vegetables along with the parsley and cook for a few minutes stirring often, until they just start to soften.
4. Top up the shiitake liquor with water to get 500mL. Add another 500mL of vegetable stock, pepper to taste, stir, cover and bring to the boil then lower the heat and simmer for about 30 minutes or until the vegetables are tender, stirring occasionally.
5. Stir in the chopped dill and cook for 3 more minutes. 
6. Remove from the heat, adjust the seasoning if needed, stir in a tablespoon of butter in each bowl and serve (either as it is or with a dollop of yogurt/sour cream).

Hungarian Kohlrabi Soup - Untested

https://www.chocolatemoosey.com/2011/01/09/hungarian-kohlrabi-soup-kalarabeleves/

1 Tbsp butter or veg oil

1 large onion, chopped

1 clove garlic, chopped

1 large carrot, chopped

3 1/2 cups chicken broth (or veg broth to make it vegetarian)

1 cup water

1 pound kohlrabi with leaves

1 sweet potato

1 Tbsp flour

2 Tbsp butter

1 Tbsp lemon juice

Salt and pepper

1. Saute the onion in large skillet with 1 Tbsp butter for 1 minute. Add garlic and carrots. Cook, covered, for 5 minutes. Add 1 cup chicken broth and continue to cook covered for 10 minutes. Transfer mixture to a blender and blend until smooth. Pour into a big saucepan.
2. Meanwhile, boil a small pan of water. Trim, peel, and dice the kohlrabi. Peel and dice the sweet potato. Wash the kohlrabi leaves then boil for 1 minute. Drain, cool, and chop. Set aside.
3. Once the broth is pureed, add the remaining 2 1/2 cups chicken broth, water, kohlrabi, and sweet potato. Cook until veggies are tender, about 15 minutes.
4. In a small saucepan, melt 2 Tbsp butter. Stir in flour and cook for 2 minutes. Whisk in some hot soup. Whisk mixture together then pour back into the rest of the soup. Cook until slightly thickened, 10 minutes. Add kohlrabi leaves. Cook for another 5 minutes. Add lemon juice, salt, and pepper to taste.

German Kohlrabi Soup with Potatoes - Test 1

https://whereismyspoon.co/creamy-kohlrabi-soup-with-potatoes-german-kohlrabi-recipe/

1 - Makes a delicious soup with gentle flavours. The red chilli flakes do little more than make the soupl look nice, so next time I'm going to try applying cayenne or paprika to see.

700 g/ 1.5 lbs kohlrabi (about 2-3 depending on size)
500 g/ 1.1 lbs potatoes (floury or all-purpose potatoes)
1 medium onion
1 Tbsp olive oil
750 ml/ 25.3 fl.oz/ 3 ¼ cups vegetable or chicken stock
3 heaped Tbsps Crème fraîche
Juice from 1 lemon (2 Tbsps or to taste)
1 tsp sugar (?)
1/8 tsp nutmeg
Salt and Black pepper, to taste
Small bunch of parsley
Optional: Pinch of cayenne/paprika/smoked paprika red chili flakes

Optional: Pinch of nigella seeds

1. Remove the stems and the leaves of the kohlrabi. Keep the leaves separated as they will be only added to the soup towards the end of the cooking process.
2. Place the kohlrabi bulb on a cutting board and slice off the top and bottom, removing the small woody part at the bottom of the kohlrabi bulb as well. Peel the skin with a knife or vegetable peeler the way you would peel an apple. Discard the skin. Cut the kohlrabi bulb and the stems into cubes.
3. Peel and cube the potatoes as well. Finely chop the onion.
4. Heat the oil in a soup pan and cook the onion for about 2-3 minutes or until translucent. Add the cubed vegetables and cook for about another 4 minutes, stirring a few times in between.
5. Add the vegetable or chicken stock, bring to a boil, turn down the heat and simmer the kohlrabi soup for about 20 minutes or until the vegetables are tender. Add the chopped kohlrabi leaves during the last 5 minutes of the cooking time.
6. Add the cream cheese to the soup and blend the soup with an immersion blender. Reheat the soup gently without bringing it to a boil again.
7. Add salt, pepper, sugar, nutmeg, and one tablespoon of lemon juice. Taste again and adjust the taste with more lemon juice and more spices.
8. Sprinkle with the chopped parsley and maybe some red chili flakes and nigella seeds.

Sicilian Kohlrabi Pasta - Untested

https://allthingssicilianandmore.com/kohlrabi-with-pasta-causunnedda/

https://allthingssicilianandmore.com/a-wet-pasta-dish-with-kohlrabi/

Clean the greens and separate them into manageable pieces; peel the kohlrabi root and cut into bite sized pieces.

Boil them in salted water (add strips of fresh pork rind if you wish or, hey, how about parmesan rind instead?). The water will be used as the broth to cook the pasta so calculate the amount of liquid carefully. When the vegetables are soft, drain them, but save the water and the rind. Cook the pasta in the water. Return the vegetable to the water and the pasta. Add chopped chilli or chilli flakes. Now for one of the most important parts: dribble with your finest extra virgin olive oil and serve. It should resemble a wet pasta.

Grated pecorino is placed on the table as an option.

The Ragusani also cook the causunnedda with dried  borlotti beans in winter and with fresh borlotti beans when in season.I n spring fresh broad beans are used.

Fresh cherry tomato pasta - Test 3

https://www.epicurious.com/recipes/food/views/pasta-with-15-minute-burst-cherry-tomato-sauce-56390060

https://www.marthastewart.com/904229/pasta-fresh-tomato-sauce

1 - An instant hit. We tried it cold as well, but all the subtlety of flavour disappeared. Having such a flavourful tomato such as Jaune Flamme definitely contributed, so the quality of the ingredient is important.

2 - Simple, light, quick and tasty. A winner.

3 - Upgraded it to Test 3 but with a caveat. It's October, I've used some of the last of the tomatoes, and I can taste the difference. We grew Jaune Flamme which are very sweet, so this is what I made the sauce with all summer. But tomatoes need heat to get their full flavor, and these are late so not very sweet with slightly tougher skins. Key to making this an excellent dish, since it is so simple and really showcases the flavor of the tomato, is to use cherry tomatoes at the height of their season.

1 pound pasta

Salt

½ cup olive oil

2 large garlic cloves, finely chopped

30oz cherry tomatoes (at the peak of their season)

½ teaspoon freshly ground black pepper

1/2 tsp salt

1/4 to 1/2 cup coarsely chopped fresh basil

1 Tbsp parsley, chopped

Freshly grated Parmesan (for serving)

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and set aside until the sauce is ready.
2. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, allow to just start to soften, then add the tomatoes, pepper, and salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
3. Place the pasta on a large serving plate and pour the sauce on top to serve, with Parmesan in a bowl to sprinkle on top.

English Pickled Beets - Untested

https://www.food.com/recipe/english-style-pickled-beets-by-the-jar-127008

https://bellyfull.net/how-to-make-roasted-beets/

 
As many red beets as you need, of similar size, left whole

1 tsp black peppercorns

1/2 tsp coriander seeds

8 allspice

650 ml malt vinegar

2 bay leaves

1 tsp brown sugar

1 tsp horseradish

PER PINT JAR (500 ML JAR)
1⁄2 tsp pickling salt

Preheat oven to 400F with rack in the middle position. Line a rimmed baking sheet with foil.

Trim leaves from beets leaving about 2 inch stem stubs on beets. Scrub beets thoroughly. Leave long tap root attached.

Wrap the beets loosely with foil (no need to dry them first) and transfer them to the baking sheet.

Roast until you can easily slide a skewer to the center of a beet without any resistance, about 1 hour for medium sized beets. If your beets are really small they will cook faster; start checking after 30 minutes. 

Take out of the oven and let cool till easy to handle. Slip off skins and trim off tops and long tap roots. Small beets may be left whole for packing into jars. Large beets can be cut into chunks.

Meanwhile, in a large saucepan lightly dry-roast the peppercorns, coriander and allspice on low heat, or until they become fragrant.

Add the malt vinegar, bay leaves and brown sugar and horseradish to the saucepan and simmer on a low heat for 20 mins.
Into the bottom of each pint jar place 1⁄2 tsp pickling salt. Pack the beets into the jars. Fill the jars with hot malt vinegar to within 1/2 to 3/4 inch from jar top. Wipe rims of jars and seal with lids.

Process in a boiling water bath according to the canner manufacturer's instructions. Set the jars in a draft free place to cool. Check seals before storing. Store for at least 1 month before using to allow the flavors to develop.

Morning Pak Choy Eggs - Test 1

https://cookpad.com/uk/recipes/155148-speedy-side-dish-bok-choy-and-egg-stir-fry-with-ginger

1 - This was quite nice. Served over Indian Rice. However, the serving suggestions are totally wrong. SUPER quick to make.

2 - Had it with bread instead of rice. It was fine, but rice is better.

Per Person

Savoury Rice

2 bok choy

2 eggs

1/2 inch fresh ginger, cut into small julienne strips

2 tbsp + chicken stock

1 salt to taste

1 pepper to taste

Mild vegetable oil

1/2 tsp toasted sesame oil (optional)

1. Wash the bok choy well, and slice into 1/2" strips, including stems.
2. Beat the eggs, add a small amount of salt, pour into a frying pan with heated oil, and stir. Remove from the pan while they are still halfway cooked.
3. Add a little bit more oil into the same pan to fry the ginger. When fragrant, add the bok choy, and stir-fry over medium heat.
4. When the boy choy is coated with the oil, add the chicken stock, cover with a lid, and steam-fry for about 1 minute.
5. Remove the lid. Return the eggs to the pan and mix quickly. Taste it and adjust the flavour with salt and pepper. Plate over rice and drizzle with the sesame oil if you like.

Pac Choy and Potato Hash - Testing

https://www.seriouseats.com/spicy-potato-bok-choy-and-shallot-hash-hangover-helper-recipe

1 - It was good but steamed. I want to look at other pan-fried potato recipes I have where it browns. Although the steamed stuff was good, I wonder about the difference of having crisp potatoes with charred bok choy. 

Per serving

1 small onion, finely chopped (4oz/115g)

2 Tbsps + 1 tsp mild oil

1/2 pound (about 2 medium) potatoes, peeled and cut into quarters then sliced 1/4-inch thick

1 garlic clove, minced

1/2 pound baby bok choy, roughly chopped into 1/2-inch pieces

1 finely sliced serrano or Thai bird chili

1 tsp hot sauce, or more to taste

Salt and ground black pepper

2 eggs

Fresh salsa (Hot sauce, Sambal Oelek, or hot pepper relish for serving)

1. Cook until onions just start to soften then add potatoes. Cook until brown on the bottom (about 6 minutes), then break up to brown evenly, stirring (about 15 minutes more).
2. Add garlic and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm
3. Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of has and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.

Another Chocolate Chip Cookie

https://www.myrecipes.com/recipe/chocolate-chip-cookies

1 - Way too sweet. It left my mouth feeling sour after eating them. I wonder if I could get away with only the brown sugar and omitting the white sugar? I think there is plenty of flour...

2 ¼ cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
¼ teaspoon salt
1 cup packed brown sugar
¾ cup granulated sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
¾ cup semisweet chocolate chips

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Blackberry Jam - Testing

1 - It was as I was actually making this that I discovered that the real secret was just getting the fruit up to the required temperature for jamming, and this seems to depend on two factors: the amount of sugar added, which affects how long it will take to reach the gelling stage. Less sugar means that it will take longer, while more sugar means it won't take as long.

I'd like to make this an easily scalable recipe. So I took a recipe and tried to convert it. So I started out with :

9 cups blackberries

5 cups sugar

3 Tbsps lemon juice

and I did this calculation :

9x10 - 90/9 - 10/10 - 1 cup blackberries

5x10 - 50/9 - 5.5/10 - .55 - 1/2 cup sugar

3x10 - 30/9 - 3.33 - .33 - 1 tsp lemon juice

It seems to hold up. Now, to test it.

1. Run the blackberries through a food mill to remove the seeds, continuing until you have 1 cup of puree.  Reserve the blackberry puree and discard the seeds (I give them to our chickens).
2. Put the blackberry puree, sugar and lemon juice in a saucepan. Be sure there are several inches of headspace to allow for foaming.
3. When it starts to boil, clip on a candy thermometer, reduce it to a rapid simmer and continue to cook, uncovered, stirring occasionally, until the thermometer reads 220F/105C. This can take upwards of 30 minutes, less if you add more sugar, longer if you have less sugar.
4. You can also do the plate test.
5. Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.
6. If you're not sealing the jars the jam will keep in the fridge for several months.
7. If you're using the water bath canning method process the jars for 10 minutes.  Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place.  Jam will keep for up to a year.