May 31-June 2, 2019 Newark Strawberry Festival – Newark, Ohio

May 29, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
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May 31-June 2, 2019 Newark Strawberry Festival – Newark, Ohio

The annual festival, ‘Strawberries on the Square.’ will include entertainment throughout the weekend, Miss Strawberry Pageant, midway rides, food and craft vendors of all types, and of course our “world famous” Kiwanis Strawberry Shortcake.

https://www.troystrawberryfest.com/

Jungle Jim’s Weekend of Fire October 1 & 2, 2016

September 28, 2016 at 5:08 AM | Posted in Festivals | Leave a comment
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Friday, September 30, 2016 from 6pm – 10pm
Saturday, October 1, 2016 from 11am – 7pm
Sunday, October 2, 2016 from 11am – 4pm

 

 

The Oscar Event Center at Jungle Jim’s International Market
5440 Dixie Highway, Fairfield, OH 45014, 513-674-6055

 

 

jungle-jims-weekend-of-fire-october-1-2-2016

Here’s one wild weekend with hot food and cool entertainment! Lots of great ‘hot’ people (hot food makers, bloggers and chiliheads) come out for samples, fun, contests, prizes, and great crowds to fill The Oscar Event Center at Jungle Jim’s on October 1st and 2nd.

For this weekend only, you can sample and purchase foods from all over the country at our Fiery Food Show! Hot and fiery or mild and meek; you choose your favorites and can buy enough to last. Hot Sauces, BBQ sauces, salsas, rubs and all sorts of spicy foods will be available – and there’s more! In The Arena of Fire, we’ll have wild and wacky contests beginning on Saturday and running hourly until the show ends on Sunday.

Now a 3-day event – that’s right, we’ve added a special Vendor Appreciation Night! – this year’s Weekend of Fire is going to be exceptionally spicy as we look back over 10 years of flavor, sweat, and smiles. Fiery food favorites from the last 10 years will be set up throughout the festival, as vendors from our already storied past come to set up shop so you can try their wickedly hot wares. From hot sauce to BBQ sauce, to rubs, marinades, and everything in between, we’re packing the Oscar Event Center with as much heat as it can handle (and then some).

Feelin’ brave? The Arena of Fire is going to be smokin’ hot as we introduce new contests, bring back a few favorites, and truly turn the heat up as we challenge those who dare to enter the arena with the spiciest creations we can come up with.

 
http://www.junglejims.com/weekendoffire/
Jungle Jim’s Weekend of Fire
Contact Us • 513.674.6000 • Facebook
http://www.junglejims.comhttp://www.junglefests.com

Condiment of the Week – Fruit Preserves

January 28, 2016 at 6:08 AM | Posted in Condiment of the Week | Leave a comment
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Strawberry jam, one type of common fruit preserve

Strawberry jam, one type of common fruit preserve

Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage.

Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as strawberry or apricot, as well as savory preserves of vegetables, such as tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English the world over the plural form “preserves” is used to describe all types of jams and jellies.

 
The term ‘preserves’ is usually interchangeable with ‘jams’. Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit. In the English speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is ‘jam’.

Jam apart from being a particular type of preserve (spreadable containing the fruit) is also used as a general term (in British and Commonwealth English) for any type of fruit preserve (e.g. “the jam factory in Tiptree”) while in the US the term jelly is preferred; e.g. a jam donut or a jam sandwich in the UK, Ireland and Canada is a jelly donut and a jelly sandwich in the US.

The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used.

 

 

Five varieties of fruit preserves: apple, quince, plum, squash, orange

Five varieties of fruit preserves: apple, quince, plum, squash, orange

In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the mixture to a “fast rolling boil”, watching to see if the seething mass changes texture, and dropping small samples on a plate to see if they run or set.

Commercially produced jams are usually produced using one of two methods. The first is the open pan method, which is essentially a larger scale version of the method a home jam maker would use. This gives a traditional flavor, with some caramelization of the sugars. The second commercial process involves the use of a vacuum vessel, where the jam is placed under a vacuum, which has the effect of reducing its boiling temperature to anywhere between 65 and 80 °C depending on the recipe and the end result desired. The lower boiling temperature enables the water to be driven off as it would be when using the traditional open pan method, but with the added benefit of retaining more of the volatile flavor compounds from the fruit, preventing caramelization of the sugars, and of course reducing the overall energy required to make the product. However, once the desired amount of water has been driven off, the jam still needs to be heated briefly to 95 to 100 °C (203 to 212 °F) to kill off any micro-organisms that may be present; the vacuum pan method does not kill them all.

During commercial filling it is common to use a flame to sterilize the rim and lid of jars to destroy any yeasts and molds which may cause spoilage during storage. Steam is commonly injected immediately prior to lidding to create a vacuum, which both helps prevent spoilage and pulls down tamper-evident safety button when used.

 
Glass or plastic jars are an efficient method of storing and preserving jam. Though sugar can keep for exceedingly long times, containing it in a jar is far more useful than older methods. Other methods of packaging jam, especially for industrially produced products, include cans and plastic packets, especially used in the food service industry for individual servings. Fruit preserves typically are of low water activity and can be stored at room temperature after opening, if used within a short period of time.

 

Kitchen Hint of the Day!

April 23, 2014 at 5:32 AM | Posted in Kitchen Hints | 2 Comments
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Don’t throw out those last drips of jam or jellies in the jar, use it to shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste.

Kitchen Hint of the Day!

November 15, 2013 at 9:04 AM | Posted in Kitchen Hints | Leave a comment
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If you’ve been preparing fish and want to remove the smell from your hands, try washing them with water and a bit of toothpaste. Lemon juice and little salt will also work as well.

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