Ball Canning Chocolate Raspberry Jam filled Carved Mason Jar Cake recipe and video tutorial | Ashlee Marie

carved fondant mason jar cake slice

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It couldn’t be easier to make homemade chocolate raspberry jam recipe with the Ball® Home Canning water bath method, tips and tricks. And this jam makes the perfect filling for this carved Ball® Mason Jar shaped fondant cake. This is a sponsored post but all opinions are 100% my own.

How I planned this cake and recipe

I actually made a carved mason jar cake years ago for a client and it turned out so good I’ve always wanted to remake it and film it. So when Ball® Home Canning reached out to work together I knew exactly what I wanted to make. And it turned out even better this time around!

To make the mason jar cake even more authentic I canned my own Jam to fill it with! How many of you grew up canning? Honestly I never canned growing up but as an adult a friend invited me over and we spent a day canning salsa and it was SO much fun (and seriously delicious)!

This was the first time I canned without another friend around so I needed to get some supplies. I ran to Target and got the Preserving starter kit – it has all the supplies I needed to get started. It has a the rack, jar lifter, funnel, headspace/bubble remover tool and even pectin and jars! literally everything you need!! It even has a coupon! There are always great deals in-store at target and on Ibotta.

And my kids were so excited to learn to can! They love cooking with me so they had so much fun trying out a ton of jam recipes. After we finished they all picked some local friends to take jars of jam to. They were seriously so proud to go deliver all their homemade jam! After testing a few recipes we decided to go with this Raspberry Chocolate Jam for the filling of this Chocolate cake.

chocolate raspberry jam filled mason jar cake

I like water bath canning because it is SO dang easy and you don’t need to mess with a pressure cooker to have amazing food. Esp with trying it out for the first time or letting kids help. But I’ve done both successfully with the help of the Ball® website and all their tips. My kids were surprised at just how easy it was and I think we have a new favorite tradition!

Before I start working with a brand I love learning all I fan about them. Did you know that there were Five Ball Brothers that started manufacturing the glass jars back in 1884! I grew up working in a family business so I loved this! This year Ball® Home Canning is celebrating 135 years of preserving and have brought back the vintage aqua jars, and they are seriously so pretty!

Even cooler – the Ball Brothers donated the land and buildings from their first plant to a local struggling university in 1918 and that university became Ball State university! Gotta love companies that give back like that.

Just take me to the Chocolate Raspberry Jam Recipe already!

If you’d rather skip my tips and tricks for canning jam, or my instructions for making this cake or links to other raspberry recipes and cake decorating tutorials and get straight to this delicious chocolate raspberry jam recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

water bath canning chocolate raspberry jam

Helpful tips for water bath canning

– Prewash the mason jars and check rims to make sure they are smooth so the lids seal properly.

– Preheat the jars in boiling water to before adding the jam, make sure the water is 1-2 inches over the lid of the jar.

– Use a rack on the bottom of the pot so the glass jars won’t break with the direct heat contact.

– Follow the recipe exactly – the sugar, berry and pectin ratio is important as is the boiling time.

– Use plump ripe berries with no bruises, mold spots or leaking.

– Use a ladle to add the jam to the jars so you don’t get any crystallization in the jars by pouring the jam straight from the saucepan.

– If you live at high altitude check this chart to see how much time to add to the canning boiling time.

– Take out the jars and fill them one at a time, to keep the jars in the water nice and warm.

– You can reuse the jars and bands but make sure you get new lids every time you can a new recipe.

– Start the processing time when the water boils, not when you finish adding the jars to the water.

– After boiling the jars let them rest in the warm water for about 5 mins before pulling them out, and placing them on a towel or cutting board as a buffer between the temperate difference between the jars and the counter.

– Let the jars rest for 12-24 hours – then test to see if they sealed. If they didn’t seal put them into the fridge and use them right away. If they did seal they’ll be good in a cool, dark, dry place for 18 months.

ball mason jar cake tutorial with chocolate raspberry jam recipe

How to make this Mason Jar Cake

– Start by measuring the original jar, width, height and all unique measurements as the original. Decide what cake size you want to start with (I used 7 inch cakes) then divide 7 inches by the jar base size. Then use that number to times all the other jar measurements you took and this will give you the guide to the larger cake.

– I needed the cake to be 7×12 inches, so I used six 7×2 inch round cakes (I used my dense chocolate cake, 1 1/2 times this recipe) – stack the cakes for the pre carving.

– I used a 5 inch cookie cutter as the guide and cut straight down for the whole 2 inches of the top layer. This is the neck of the jar.

– Use the second cake layer for the rounded top of the jar.

– Use a 2 x 1 (chocolate to cream) ratio for ganache, this is a great frosting recipe. Pipe a dam of the ganache around the inner edge of the cake layer and fill with the premade jam. Stack and repeat.

– Compare the jar to the cake and do any more carving that needs to be done then cover the whole cake with ganache, and smooth.

– Mix the blue and yellow fondant together to get aqua, roll out and wrap around the cake. Use a knife to cut the fondant clean and smooth in the back and press the edges together and smooth.

– Roll out a 9 inch circle of grey fondant. Paint some clear alcohol onto the top 1 inch of the neck of the jar and add the fondant circle to the top. Smooth the top and side of the lid and cut it evenly around the edge. Use a fondant tool to add the screw top markings, use a fork to make the teeth marks and finally use an extruder to create the thin grey rope along the bottom of the band.

– Use the extruder to twist out a larger aqua rope and attach it to the center of the neck of the jar.

– Roll out a thin layer of the aqua fondant on a fondant mat or piece of paper. Print off a backwards logo and place it on the fondant. Use the back of a knife or something semi sharp to mark around the lettering, pressing hard enough through the paper to leave a mark.

– Cut along the lines, being careful around the corners and thin lines of the lettering. Paint with some clear fondant then press against the cake, rubbing lightly to get the letters to stick. Straighten any messed up lettering and allow to dry

– Using an airbrush gun spray the lid with silver airbrush paint and the rest of the jar with a pearl spray.

slice of mason jar cake

Cake Decorating tools for making this carved cake

Carved Mason Jar cake filled with Chocolate Raspberry Jam recipe and video tutorial

If you love this Jam recipe and cake tutorial as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay up to date on new recipes sign up for my newsletter and join my Facebook Group!

inside of carved mason jar cake

To watch me make this Chocolate Raspberry Jam recipe and then make this mason jar cake in detail play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

bite of chocolate cake and chocolate raspberry jam

inside look at carved mason jar cake

Chocolate Raspberry jam

It couldn’t be easier to make homemade chocolate raspberry jam recipe with the Ball® canning water bath method, tips and tricks.

Course: Appetizer, Breakfast, Lunch

Cuisine: American

Keyword: canning jam, raspberry jam recipe

Servings: 6 8 oz jars

Calories: 42 kcal

Author: Ashlee Marie

Ingredients

  • 2/3 cups cocoa powder
  • 6 Tbsp Ball® Classic Pectin
  • 8 cups fresh or frozen raspberries
  • 1/4 cup lemon juice
  • 4 cups sugar

Instructions

  1. Prepare the jars – wash with soapy water

  2. Place the glass jars in a large pot of water with a rack on the bottom – make sure the water is 1-2 inches above the top of the jar

  3. Bring to a simmer and bring to 180 degrees, keep simmering until ready to use

  4. Mix the coco powder and Ball® classic pectin together.

  5. In a flat baking dish mash the raspberries.

  6. In a stainless steel medium saucepan add the mashed raspberries and lemon juice.

  7. Add the cocoa/pectin mixture and stir.

  8. Bring to a boil and add the sugar and stir

  9. Over high heat bring to a rolling boil that can’t be stirred down and boil hard for 1 min

  10. Remove from heat.

  11. One at a time bring out a jar, pouring out the water, and place on a towel.

  12. Using the funnel fill the jar leaving ¼ inch headspace

  13. Wipe the jam jar rim and place the lid on top, add the band and adjust to finger tightness.

  14. Place the jar back into the pot of water and repeat until all the jars are filled

  15. Bring the water back up to a boil and boil rapidly for 10 mins (remembering to adjust for altitude)

  16. Turn of heat and let sit for 5 mins

  17. Remove jars and let sit for 12-24 hours.

  18. Check lid for seal (if one didn’t seal just place it in the fridge and use it first), and store in a cool dry place for 18 months

  19. Refrigerate after opening.

Ball® Home Canning has a ton of amazing canning recipes, tips and tricks on their website so check it out! They have everything from canned jams, dressings, pie fillings, meats, veggies, pickles and so much more! You can find them on social media here:

 

ball mason jar cake with chocolate raspberry jam recipe and video

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Spinach Artichoke Dip Recipe | Ashlee Marie

cheesy spinach and artichoke dip recipe and video

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Ultimate Spinach Artichoke Dip recipe! It’s rich and creamy, perfectly cheesy, loaded with spinach and artichokes and always a favorite. This is the BEST Spinach and Artichoke Dip, and the ultimate dip for any get together. Filled with spinach, artichoke hearts, cheese, sour cream, cream cheese, and mayo!

How I created this spinach artichoke dip recipe

I LOVE spinach artichoke dip. If I see it on a menu I ALWAYS order it – but not all spinach and artichoke dip recipes are created equal. So it’s one of those recipes that I HAD to figure out how to recreate – the way I like it, cheesy and full of flavor.

When we were living in Japan this was one of the foods I missed the most! They don’t have a ton of cheese over there so it wasn’t something I could make very often – but when I could find cheese this was a recipe I was constantly tweaking and playing with.

I will say it didn’t always turn out very good – anytime I start a new recipe I usually start by searching cookbooks and online recipes. I start by comparing what they have in common – that creates a great base recipe – then I start comparing how they are different to figure out what I’d want to keep and what I wouldn’t like! Then comes the trial and error. Like learning that if I didn’t rinse and squeeze the fresh spinach I wasn’t happy with the green soupy results!

I serve it with homemade salsa and sour cream, but it’s also amazing on it’s own! It’s even good cold. I will warn you not to overcook it. It does something to the spinach, and it’s really unappetizing and ruins the whole dip for me – ugh.

If you have lived in a foreign land – or simply away from where you grew up – what would be the food you’d miss the most?

Just take me to this cheesy spinach and artichoke dip recipe already!

If you’d rather skip my tips and tricks for making this spinach artichoke dip, along with links to other cheesy appetizer recipes and get straight to this delicious spinach and artichoke dip – simply scroll to the bottom of the page where you can find the printable recipe card.

cheesy spinach artichoke dip recipe

Tips to Make the Perfect Spinach Artichoke Dip

  • Fresh spinach – you want to rinse it really good then squeeze the heck out of it and drain all the spinach “juice” you can – otherwise you’ll have a green soupy dip that honestly doesn’t taste great.  
  • Frozen spinach – you can use frozen spinach instead – it makes it easier and faster to make for sure – I like to thaw the spinach on a few paper towels so it can soak up the extra moisture – again you don’t want soupy dip.
  • Artichoke hearts – I like packed in oil vs water – I think the flavor is much better – as I go through the heart I pull of any leaves that are stiff, no one wants to bite into a stiff artichoke leaf
  • Cheeses – Cream cheese is the base but you’ll want to add a bunch more cheeses – I use all freshly grated cheese – Parmesan, Mozzarella and White cheddar are my go to cheese but you can substitute out any white cheeses that you like and melt well
  • Green onions – you can just add the green onions raw but I like to saute them in butter for the flavor – but this is personal preference – my sister and mom like the raw onion flavor better! 
  • Chili pepper oil – I love the Chinese chili oil that I keep on hand but Tabasco works too and of course you don’t have to use anything if you don’t want to.

cheesy spinach artichoke dip recipe and video

Spinach and Artichoke Dip Recipe

If you love this Spinach Artichoke Dip appetizer as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

spinach artichoke dip recipe

To watch me make this Cheesy Spinach Artichoke Dip play this video

best spinach artichoke dip recipe

Spinach Artichoke Dip

Ultimate Spinach Artichoke Dip recipe! It’s rich and creamy, perfectly cheesy, loaded with spinach and artichokes and always a favorite. This is the BEST Spinach and Artichoke Dip, and the ultimate dip for any get together. Filled with spinach, artichoke hearts, four cheese, sour cream, cream cheese, and mayo!

Course: Appetizer

Cuisine: American

Keyword: spinach and artichoke dip, spinach artichoke dip, spinach artichoke dip recipe

Servings: 20 servings

Calories: 388 kcal

Author: Ashlee Marie

Ingredients

  • 1/2 C butter
  • 3-4 bunches green onion chopped (about 2/3 C)
  • 18-20 oz fresh spinach washed and squeezed dry
  • 34 oz canned artichoke hearts chopped marinated in oil not water
  • 1 Tbsp garlic minced
  • 16 oz full fat cream cheese softened
  • 2 C full fat sour cream
  • 1 C Mayonnaise
  • 2 C freshly grated Parmesan cheese
  • 1 C shredded mozzarella
  • 1 C shredded White Cheddar
  • 1/2 tsp Tabasco sauce or chili pepper oil
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 350 degrees F

  2. Saute the butter and green onions, add the garlic near the end and cook until fragrant.

  3. Rinse your spinach then SQUEEZE it, drain everything you can out of it. – This part is key otherwise your dip will be runny and the dip will taste wrong.

  4. After you SQUEEZE the life out of the spinach chop it up really good.

  5. Drain your artichoke hearts, but don’t rinse them.

  6. Now chop them up, getting rid of any outside leafs/petals(?) that are still hard.

  7. In a mixer add all the ingredients and mix well

  8. spread the dip into a 9×13 glass casserole pan and cover with foil

  9. Cook it in the oven for 25-35 mins until bubbly! The outside cooks faster than the center, so I like to stir it at about 15 mins, re-cover and place it back in oven for the rest of the time!

  10. I serve mine with homemade salsa, chips, tortillas

Recipe Video

Recipe Notes

you can substitute frozen spinach instead – I thaw it over paper towels to soak up the extra moisture.

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