Gharam Masala

Have you ever tried looking for Gharam Masala in your grocery and can't find it? I have, I haven't been able to find it anywhere.

What is it? Gharam Masala from Hindi Gharam ("hot") and masala ("mixture") is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone, or with other seasonings. The word gharam refers to spice intensity, not heat; gharam masala is pungent, but not "hot" in the same way as a chili pepper.

Over time I have put together a list of spices that are in in, and thought I would share here with you.

¼ cup Black cardamon pods

5 Cinnamon sticks, broken up

2 tablespoons Cloves

¼ Nutmeg seed, grated

¼ cup Black peppercorns

¼ cup Caraway or cumin seed

½ cup Green cardamom pods, husked

2 tablespoons Black cardamom pods, husked
3 Cinnamon sticks, broken up
¼ cup Cloves
¼ Nutmeg seed, grated
¼ cup Black peppercorns
¼ cup Cumin seed
½ cup Coriander seed
1 cup Green cardamon pods, husked
2 Cinnamon sticks, broken up
¼ cup Cloves
1 tablespoon Nutmeg, grated
¼ cup Black peppercorns
1 cup Green cardamon pods
5 Cinnamon sticks, broken up
¼ cup Cloves
½ Nutmeg seed, grated
¼ cup Black peppercorns
½ cup Black cumin seed
½ cup Aniseed or fennel seeds

Here’s how to Prep everything, so that you can save & keep on hand the next time your recipe calls for a bit.

First, roast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke.

Next, remove the spices from the pan and grind them to a fine powder in a coffee grinder.

This will keep well when stored in an airtight jar for up to 6 months.

Strawberry Freezer Jam - Recipe from the Sure Jell box

 I have been enjoying this recipe for as long as I can remember. It was a family tradition to go pick strawberries every summer at BET - TER Gardens. That name originates from the owners Betty & Terry, dear friends of my Aunt Judy.  My mom & her sister and my cousins would go pick berries all day long. We ate a ton too (shhh don't tell)! :)

Trust me.... This recipe makes The Best Easy Freezer Jam! You will never go back to store jam, unless its the dire of winter and you have run out, and then you will be counting down the days until you can buy big plump juicy in season Strawberries and make this recipe!

1 qt. (2 c. crushed) ripe strawberries, washed and stemmed

4 c. sugar

1 package fruit pectin (I use Sure Jell; I don't even think I've seen a different brand)

3/4 c. water

8-oz. freezer-safe containers

Wash and dry the freezer-safe containers and set aside.

With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 c. of berries into a large bowl. Stir in exactly 4 c. sugar and allow to stand for 10 minutes.

While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.

Ladle the jam into the prepared containers, leaving about 1/2" at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year.

Tip - Ziploc storage containers are a great alternative to storing glass in your freezer.