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Category: Condiments & Extras

Marisa McClellan’s Cherry Butter

Marisa McClellan’s Cherry Butter

Marisa McClellan’s Cherry Butter

 

3 pounds (1.4 kilos) sweet cherries

2 cups (400 grams) sugar

Juice of 1 lemon

 

Pit the cherries. Wash four small jam jars and their lids in hot soapy water and rinse well. Set aside to air dry. Place the cherries and 1 1/2 cups (300 grams) in a large pot. Set over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat so that the mixture simmers and let the mixture cook for 60 minutes, stirring every 15 minutes or so. After an hour, the mixture will be reduced and a deep wine color. Take off the heat and purée thoroughly (taking care not to burn yourself with any splatters) with an immersion blender. When the mixture is velvety smooth, taste it – if it needs more sugar, add some of the reserved sugar and stir well. Then stir in the lemon juice. Return the pot to the stove and place over medium heat. The butter will start sputtering pretty quickly. Let it cook for another minute or so, until the butter is thick and spreadable (remember that it will thicken and set more as it cools). Pour the boiling hot butter into the prepared jars, filling them up as far as you can. Wipe the rims, if necessary, then screw on the lids and turn the jars upside down to cool completely. The jam will keep, unopened, for at least 6 months.

Rhubarb Parsley Syrup

Rhubarb Parsley Syrup

Rhubarb Parsley Syrup

Makes 4 (half-pints/250 ml) jars

 

11/2/ pounds/680 g rhubarb stalks, roughly chopped

3 cups/710 ml filtered water

1/2 cup packed parsley leaves and stems

11/2 cups/510 g honey

2 T. bottled lemon juice

 

Prepare a boiling water bath and 4 half-pint/250 ml jars.  Combine chopped rhubarb, parsley, and filtered water in a medium pot. Bring to a boil and let simmer for 15 minutes until the parsley has wilted and the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup.   Return the strained juice to the pan. Add the honey and lemon juice and bring to a boil. Skim any foam that appears on the top.  Pour the hot syrup into the prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.

 

. Beverages:
  • Rhubarb Soda: Mix it with sparkling water or club soda for a refreshing drink. A suggested ratio is one part syrup to three parts club soda.
  • Cocktails and Mocktails:
    • Rhubarb Margarita: Replace the usual simple syrup in a margarita recipe with rhubarb parsley syrup.
    • Rhubarb Bellini: Use the syrup as a substitute for peach puree in a Bellini, adding sparkling wine like Champagne, Prosecco, or Cava.
    • French 75: Swap out the strawberry puree with rhubarb syrup in a French 75 cocktail.
    • Gin and Tonic: Add a splash of rhubarb parsley syrup to your gin and tonic for a unique twist.
    • Other Cocktails: Experiment with substituting the syrup in your favorite cocktails that typically use simple syrup.
  • Other Drinks:
    • Stir it into fresh-squeezed lemonade.
    • Flavor iced tea with it.
    • Create Italian sodas by mixing with club soda. 
2. Food:
  • Desserts:
    • Drizzle over vanilla ice cream or yogurt.
    • Pour it over cakes to add moisture and flavor.
    • Drizzle over pancakes or waffles.
    • Enhance whipped cream and crepes with a drizzle.
    • Add to fruit salad for color and flavor.
  • Breakfast:
    • Drizzle over oatmeal.
    • Top pancakes or waffles.
  • Other:
    • Drizzle over fresh cut fruits. 
Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto

 

¼ cup coarsely chopped walnuts

¾ cup scapes

¼ cup freshly grated Parmesan

½ cup extra virgin olive oil

Juice of ½ lemon

½ tsp. salt

Freshly ground black pepper

 

Lightly toast the walnuts in a non-greased pan. Set aside to cool. Cut the scapes into ½-inch pieces. Put the scapes, cooled walnuts, Parmesan, olive oil, and lemon juice in the food processor. Using the pulse function, chop finely, scraping down the sides with a spatula every so often. Season with salt and pepper and pulse again. The pesto should still be somewhat chunky. Fill in a jar and refrigerate.

 

Garlic Scape Butter

 

6 T. soft butter

2 T. chopped scapes

¼ cup packed Italian parsley

Salt

Pepper

 

Put all ingredients in the food processor and process to a creamy consistency. Fill in an airtight container and refrigerate.

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

 

20 small or 10 large stems (1/3 ounce/10 g) freshly cut sweet woodruff

¾ pounds (350 g) pink rhubarb stalks, roughly chopped

1½ cups (350 ml) water

¾ cup (250 g) honey

1 T. fresh lemon juice

 

Wash and dry the sweet woodruff. Remove the leaves from the stems and spread them on a large plate. Let dry and wilt for at least 8 hours, or overnight. Combine chopped rhubarb and water in a medium non-reactive pot (no aluminum). Bring to a boil and let simmer for 15 minutes until the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Pour the syrup into a sterilized jar and let it cool to room temperature. Add the wilted sweet woodruff leaves. Stir well so the leaves are fully immersed. Cover the jar with a screw-top lid and let it sit in the refrigerator for 2 to 3 days, stirring once or twice a day. Strain the syrup through a fine sieve into a saucepan. Add the honey and lemon juice and bring to a boil over high heat. Simmer for 8 to 10 minutes until slightly thickened. Let cool, then pour into a sterilized bottle with a screw-top lid or a tight-fitting cork. Store in the refrigerator for up to one month.

Rhubarb Sweet Woodruff Syrup is a versatile ingredient with a unique flavor profile that combines the tartness of rhubarb with the herby, slightly vanilla-like notes of sweet woodruff. Here are some ways to use it: 
Beverages:
  • Rhubarb Soda: Mix the syrup with sparkling water for a refreshing and healthy alternative to soda. Garnish with a lime wedge.
  • Rhubarb Bellinis: Replace the traditional peach puree with rhubarb sweet woodruff syrup for a delightful twist on a classic cocktail.
  • Cocktails: Use the syrup in various cocktails like margaritas or mojitos for a unique flavor infusion. You can also experiment with your own creations. For example, a “Woodruff Collins” combines sweet woodruff infused bourbon, lemon juice, Aperol, and rhubarb soda.
  • Infuse Wine: Sweet woodruff is traditionally used to make German May wine. You can also infuse white wine or white grape juice with the syrup to create a May Wine Punch.
  • Kombucha Cocktails: Add the syrup to kombucha for a flavorful and tangy beverage. 
Desserts:
  • Drizzle on Ice Cream or Yogurt: The syrup adds a sweet and tart touch to vanilla ice cream or yogurt.
  • Drizzle on Cakes: Poke holes in a vanilla or lemon cake and drizzle the syrup over for added moisture and flavor.
  • Soak Between Cake Layers: Use it as a soak between cake layers to infuse a unique flavor and keep the cake moist.
  • Flavor Other Desserts: The syrup can be incorporated into recipes for baked goods like rhubarb muffins or drizzled over desserts like labneh or yogurt.
  • Set with Gelatin: You can set the syrup with gelatin to make a unique and flavorful jelly. 
Other Culinary Uses:
  • Enhance Rhubarb Dishes: Add a splash of the syrup to classic rhubarb dishes like rhubarb cake, rhubarb and custard, or rhubarb pie to enhance the flavor.
  • Topping for Breakfast Foods: Drizzle the syrup over French toast, pancakes, or waffles for a delicious tart and sweet combination. 
Mango Lime Butter

Mango Lime Butter

Mango Lime Butter

 

3 pounds/1.4 kg ripe mango, peeled, pitted, and diced (Ataulfo)

1 cup/340 g honey

¼ cup/60 ml bottled lime juice

1 tsp. lime zest

 

In a low, wide, nonreactive pot, combine the mango, honey, and lime juice. Place the pot over high heat, bring to a boil, then lower the heat to medium. Cook, stirring regularly, for 15 to 20 minutes, until the mango has softened to the point where you can easily mash it with a wooden spoon. Remove the pot from the heat and purée the softened mango with an immersion blender until smooth. Place the pot over medium-low heat and cook the mango purée down for an additional 30 to 45 minutes, stirring occasionally. If the cooking mango is making a splashy mess of your stovetop, top the pot with a fine-mesh splatter screen. When the butter is 15 to 20 minutes from being done, prepare a boiling water bath and 4 half-pint/250 ml jars according to the process on page 12. The mango butter has finished cooking when it doesn’t look at all watery and it sits tall in the bowl of a spoon. The color will also have darkened some, and it should have reduced in total volume by about a third. Remove the pot from the heat and stir in the lime zest. Funnel the butter into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes

Citron Melon Jam with Ginger and Lime

Citron Melon Jam with Ginger and Lime

Citron Melon Jam with Ginger and Lime

 

2¼ pounds seeded and peeled citron melon (see my previous post on prepping)

1 pound 2 ounces pure cane sugar

1 T. finely grated organic lime zest

1 packed T. finely grated fresh ginger

¼ to ½ cup freshly squeezed lime juice, to taste

Finely dice the melon and mix it with the sugar, lime zest and ginger in a non-reactive container with a lid. Cover and let stand for at least 12 hours. Proceed as described in Steps 5 and 6 of the previous recipe, finishing the jam with lime instead of lemon juice. Ladle the jam into sterilized jars with screwtop lids. Let cool and close jars. Store in the refrigerator and use within a month.

Spiced Quince Sauce

Spiced Quince Sauce

Spiced Quince Sauce

 

5¾ pounds peeled and cored quince chunks

1 T. finely chopped organic lemon zest

2 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. ground nutmeg

1 tsp. ground coriander

1 tsp. ground cardamom

1 tsp. ground allspice

½ tsp. ground anise

½ cup orange juice

2 cups sugar

 

Put all the ingredients except for the sugar in a large heavy pot and cook, covered, until the quinces break apart, about 1 to 1¼ hours. Stir often to prevent burning. Add the sugar at the end of the cooking process. Puree finely with a stick blender. Fill the hot quince sauce in sterilized jars. The sauce is very thick and forms air pockets. To remove them, carefully stir the sauce with a long, thin utensil (I used a metal skewer). Wipe the rim with a damp piece of paper towel to remove any drips and wipe dry with paper towel. Place the lids and the bands on the jars and process in a boiling water bath for 10 minutes. Let cool and set for 24 hours without moving the jars.

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

 

3 bunches broccolini

½ cup finely chopped walnuts

½ cup finely grated Parmigiano-Reggiano or pecorino

~½ cup extra virgin olive oil

¼ teaspoon red pepper flakes

2 large garlic cloves, peeled

 

Blanch broccoli in boiling water for 3-4 minutes, until al dente. Remove immediately and plunge in ice water. When completely cooled, remove from water, pat dry, and coarsely chop.  In a food processor, add blanched broccolini, olive oil, garlic cloves, and red pepper flakes. Remove pesto from food processor and place in bowl. Stir in walnuts and cheese. You can also blend cheese and walnuts if you prefer smoother pesto. Add extra olive oil to loosen, if needed.  Serve tossed with al dente pasta, as a bruschetta topping, or as part of an antipasto plate!

Fresh Goat Cheese Shanklish

Fresh Goat Cheese Shanklish

Fresh Goat Cheese Shanklish

 

Traditionally made from dried yogurt that is shaped and rolled in herbs, often kept in jars of olive oil, with styles that range from very dry and pungent to slightly soft and creamy. We wanted to bring some of that tradition and technique home with us, but give it a more familiar flavor by combining beautiful fresh local goat cheese with rustic za’atar. Spicing and storing the cheese in olive oil, as has been done for generations, makes it all the more special. Bonus: the oil the cheese steeps in makes a fantastic dressing with the addition of fresh lemon juice.

 

8 ounces fresh goat cheese

1/2 teaspoon kosher salt, plus more to taste

1/2 to 2/3 cup za’atar

1 cup extra-virgin olive oil

1 lemon

2 sprigs fresh thyme

 

Line a rimmed baking sheet with parchment paper. Mix the goat cheese and salt together in a mixing bowl with a spatula. Take 1/2-ounce spoonfuls of cheese and, with wet hands, shape the cheese into balls. Set the balls on the baking sheet. Take a ball of cheese and place in a bowl with the za’atar. Toss the za’atar over the ball to completely cover, then place back on the baking sheet. Repeat with remaining cheese balls. Add more za’atar to the bowl if needed. Refrigerate uncovered for at least 8 hours, to let the cheese dry. Once the cheese has dried, pour half of the olive oil into at least a quart-size jar and place several of the balls in a layer on the bottom. Tear the thyme sprigs into 1-inch pieces and tuck them between the cheese pieces. Remove a strip of zest from the lemon and lay over cheese pieces. Continue layering the cheese balls, thyme, strips of lemon zest, and oil until the jar is filled, then cover and refrigerate. The drier the goat cheese is, the longer it will keep, but try to use it within a week.  When ready to serve, remove the cheese from the oil and place on a serving plate or in a bowl, then drizzle with some of the oil. Allow the cheese to come to room temperature before serving.

Cranberry Apple Butter

Cranberry Apple Butter

Cranberry Apple Butter

 

2 cups dark brown sugar

1 cup orange juice (not from concentrate)

1 1/4 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1 cinnamon stick

2 cups cranberries

10 Granny Smith apples (about 3 lbs.), peeled, cored, and sliced

 

In a large saucepan, combine sugar, orange juice, and spices. Bring to a simmer over medium heat. Add cranberries and simmer until berries begin to pop. Reduce heat to low and stir in apples. Cook, stirring frequently, until apples are soft; about 45 min – 1 hr. Remove cinnamon stick and either blend mixture with an immersion blender or puree in blender or food processor until smooth.  Let cool and refrigerate. Will keep in fridge for 2-3 weeks.  Or fill clean, hot jars with apple butter to within 1/2-inch of rim, wipe rims clean, and screw on hot lids. Immerse in boiling water bath for 10-15 minutes. Cool for 24 hours. If any lids “pop,” refrigerate jars and use within 2-3 weeks. Properly sealed jars will keep at room temp for 18 months – 2 years.

Pumpkin Pie Spice

Pumpkin Pie Spice

Pumpkin Pie Spice

 

3 tbsp ground cinnamon

4 tsp ground ginger

2 tsp ground cloves

1 tsp ground nutmeg

½ tsp ground allspice (optional)

 

Mix all ingredients together in a small bowl and store in an airtight container with the rest of your spices.

 

10 Ways To Use Homemade Pumpkin Spice

 

Homemade pumpkin spice latte

Pumpkin spice granola

Easy pumpkin pie

Pumpkin spice custard

Added to the batter for pancakes (Use 1 tablespoon and increase if desired)

Pumpkin spice cookies

Sprinkled over roasted butternut squash with butter and a bit of maple syrup

Pumpkin spice smoothie

Stirred into oatmeal or baked pumpkin oatmeal

Pumpkin spice waffles

Lavender Honey

Lavender Honey

Lavender Honey

 

¼ cup dried lavender blossoms (Lavandula augustifolia)

1 cup light colored raw honey

 

Pour the honey over the blossoms and then stir to make sure the honey and blossoms are well-combined.  Place the jar in a warm spot away from direct sunlight. The top of the fridge is a good, warm spot.  Allow the honey to infuse for 1-4 weeks, turning the jar over every day to redistribute the blossoms.  When the honey has reached the flavor intensity that suits you, place a mesh strainer over a medium bowl and pour the honey mixture into the strainer. Because honey is so thick it will take a long time to strain, so wait a few hours before checking on it.  Once you’ve finished straining out the lavender buds, don’t toss them! Store them in the fridge and stir them into tea for an extra flavor boost.

 

Stirred into tea

Slathered over warm biscuits

Drizzled over brie and crackers

Stirred into coconut yogurt

Drizzled on fresh fruit

Used externally to soothe skin irritations (for example, as a burn salve)

To make a clarifying and moisturizing face wash

Savory Milk Thistle Seasoning

Savory Milk Thistle Seasoning

Savory Milk Thistle Seasoning

 

1 tbsp whole milk thistle seeds

1 tbsp dulse flakes

1 tbs dried nettle leaves

1½ tsp whole celery seed

1 tsp garlic powder

1 tsp onion powder

1½ tsp finely chopped calendula petals (optional)

5 tbsp unrefined sea salt

 

Place the milk thistle seeds, dulse flakes, dried nettle, celery seed, and calendula petals in a coffee grinder. (I keep an extra one for grinding herbs and spices.) Grind the herbs until they reach the level of fineness you prefer. Place the mixture in a clean jar and stir in the onion and garlic powder. Add the salt and mix again . . . now it’s ready to use!

 

Sprinkled over roasted potatoes or baked veggies

Added to soups

Mixed into marinades

Whisked into olive oil and vinegar to make salad dressing

As a finishing salt for roasted meats

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

 

12 ounces bacon

3 extra large onions, halved then sliced

7 large cloves garlic, peeled and finely chopped

2 heaping tablespoons brown sugar

2 tablespoons balsamic vinegar

1 – 12 bottle dark beer (we used Obsidian Stout)

1/2 cup apple juice

Salt and course ground black pepper to taste

 

Chop bacon and cook in a large Dutch oven over medium heat until fat is rendered and bacon starts to crisp. Add sliced onions and stir well. Lower heat slightly and cook, stirring occasionally until onions are softened and starting to caramelize – about 1 hour. Stir in brown sugar, balsamic and beer. Bring to a simmer then lower heat and cook slowly stirring occasionally until mixture is thickened – approximately 2 hours. As mixture starts to dry out, add apple juice and cook until mixture is dark in color and has a thick consistency. Season with salt and pepper to taste. Serve warm. Makes approximately 3 cups.

Homemade Cream Cheese

Homemade Cream Cheese

Homemade Cream Cheese

 

2 cups heavy cream

2 cups whole milk, ultra-pasteurized is ok!

2 tablespoons buttermilk, shaken

1/2 teaspoon kosher salt

3 drops liquid vegetable or animal rennet, dissolved into 2 tablespoons of water

 

In a large pot, combine heavy cream, whole milk, buttermilk and salt. Heat to 75 degrees F. (Warm to the touch.) Mix in rennet being sure it’s evenly distributed. Cover with clean kitchen towel and allow to stand in place that’s 75 degrees for 14 hours. Just a heads up, I tried this once during the day and once at night. No surprise that the batch that sat for 14 hours during the day was MUCH better. It was just warmer and was overall a better environment for the cream cheese. Line a fine-mesh strainer with a few layers of cheesecloth; and then nestle it over a large bowl. Pour the cream/milk mixture into the cheesecloth and allow it to strain, on its own (don’t work it through), for about 4 hours to 5 hours. When it’s completely drained, the final product should be a creamier, smoother and lighter version of cream cheese that you’re probably used to. It keeps in the fridge for 2 weeks.

Roasted Fig Preserves with Lemon and Thyme

Roasted Fig Preserves with Lemon and Thyme

Roasted Fig Preserves with Lemon and Thyme

 

4-5 pounds fresh figs (12 cups, once stemmed and quartered)*

5 cups granulated sugar

⅓ cup freshly squeezed lemon juice

1 tablespoon balsamic vinegar

one bunch of thyme sprigs (⅓ ounce) or 3-4 long stems of fresh rosemary

 

Remove stems and quarter figs. Place in a lightly-greased heavy-bottomed pot. Add sugar and acids and stir. The amount of sugar sounds like a lot, but you need sugar to preserve fruit. Acids help fruit release its naturally occurring pectin. Once mixed, place in refrigerator and allow to macerate for a minimum of two hours or overnight. When ready to cook, preheat oven to 175º. Add thyme or rosemary and simmer on low heat for about twenty minutes. If using thyme, strip leaves before stirring in. If using rosemary, do not strip leaves; leave stems intact and remove before bottling. Pour hot figs into two rimmed sheet pans and roast for about 4-5 hours. One way to tell if they have cooked long enough to gel once cooled is to draw a path through the figs and see if the two sides stay separated. If they do, they are ready. You should be able to smell them if they are sufficiently roasted. If you overcook them, they will become thick and gummy when cool. Better to undercook than to overcook. Pour hot preserves into clean jars, wipe the rims, cover with screw top lids, and turn upside down while they cool. I store them in the fridge, where they should be good for two months.

 

Try over a blend of cheeses called Rochetta or La Tur.  Spread over homemade ricotta on toast.

Lemon Extract

Lemon Extract

Lemon Extract

 

2 lbs organic lemons

3 cups 80 or 100-proof vodka (or food-grade glycerin – add more if needed to cover the lemon rind)

 

Wash and dry lemons. Using a vegetable peeler or zester, cut thin slivers of the yellow skin in long ribbons. Make sure not to peel off the bitter white pith, just the outside will do. Choose a jar that will be about 3/4 filled by the peels when they are placed inside, then add the peels to the jar and pour in vodka or glycerin. Add a lid and shake well. Place the jar in a dark cabinet for 4-6 weeks. Shake every few days for the first week, then occasionally after that. When the extract has reached the intensity you prefer, strain peels and pour extract into a clean jar. Remember that glycerin takes longer to ripen than alcohol, so it may need longer than six weeks depending on the ambient temperature of your home and how strong you want it to be.  When ready, store your extract in a dark cabinet or the fridge.

Mint Extract

Mint Extract

Mint Extract

 

1 cup mint leaves (de-stemmed)

1 ½ cups vodka (or substitute bourbon or rum)

 

Wash leaves and pat dry. Remove leaves from stem and set aside. Place leaves in a jar and mash them lightly so they will release their oils. Pour alcohol over the leaves. Using a spoon, mash the leaves down until completely covered. Cover jar with a tight-fitting lid and store in a dark cabinet for 3-4 weeks, shaking occasionally. When the extract has reached the depth of flavor that you prefer, strain the leaves from the extract. Store extract in either a dark container or in a dark cabinet.

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

 

8 to 10 tomatillos (1 pound), husks peeled

1 poblano pepper

2 garlic cloves, peeled

2 tablespoons fresh lime juice (1 large lime)

2 large Haas avocados, halved, peeled and pitted

1 cup sour cream

1/4 cup cream cheese

3 tablespoons fresh cilantro sprigs

2 teaspoons kosher salt

 

Preheat the oven broiler.  Meanwhile peel the husks off the tomatillos and rinse them in water and dry them. Tomatillos look like small green tomatoes but they have a brighter and slightly citrus flavor. They have a paper like husk that you need to remove before roasting them. Place the tomatillos, poblano pepper and garlic cloves on a sheet pan and roast them on the second highest oven rack until the skin is charred on all sides. After the skin begins to char on one side (about 4 to 5 minutes) flip them over to finish. Take your tomatillos and poblano pepper out. Then you want to sweat them so they are easy to peel. You can do this by putting them in a bowl and covering it with plastic wrap or  placing them in a plastic or paper bag and sealing it to trap the steam in. After five minutes they will be ready to peel. A step by step picture of how this salsa or green sauce comes together. Roasting the tomatillos is what really makes this salsa. It gives the tomatillos a slightly sweet but earthy flavor that I prefer when it comes to making homemade salsa. The poblano pepper adds just a touch of heat but it isn’t overpowering or spicy.  Remove the stem and seeds from the poblano pepper. Place the peeled tomatillos and poblano pepper in a food processor and pulse until they are chopped like a chunky salsa. Add in the lime juice, avocado halves, sour cream, cream cheese, cilantro and salt. Blend the salsa until it is smooth and creamy. If you are not serving it immediately then cover the top surface with plastic wrap to keep the air out and refrigerate it. It will keep up to two days in the fridge. Now if I could only give you a taste, you would understand why this green sauce is my all time hometown favorite. There are few things that make me happier than eating green sauce and tortilla chips. If you are looking for something delicious to make this holiday weekend then you need to try this avocado tomatillo salsa. El Tiempo’s green sauce is summer party food at its best.

Pineapple Fruit Dip

Pineapple Fruit Dip

Pineapple Fruit Dip

 

8 oz cream cheese, softened to room temperature

1/2 cup brown sugar

3 tablespoons sour cream

1/4 cup pineapple juice

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

 

First, the bowl of a stand mixer using a paddle attachment or using a hand mixer beat together the cream cheese and brown sugar for 2 to 3 minutes on medium speed. Finally, add in the sour cream, pineapple juice, vanilla and cinnamon and blend until creamy. Spoon the dip into a small bowl and serve with your favorite berries and fruit.

Mojo Criollo

Mojo Criollo

Mojo Criollo

 

1 ½ cups sour orange juice

10 garlic cloves

2 teaspoon kosher or coarse sea salt

½ cup extra virgin olive oil

2 teaspoon fresh oregano or 1 teaspoon dried oregano

½ teaspoon ground cumin

2 teaspoon freshly cracked black pepper

 

In a mortar and pestle, smash and mash garlic cloves to break them open. Add salt, then crush, smash, and smear in the mortar with the pestle until the garlic breaks down and becomes smoother and more paste-like. Add the oregano, cumin, and black pepper to the mortar and grind up until the garlic and spices are well smashed together. In a medium-sized mixing bowl, whisk together all the ingredients until well blended. Or use a blender to blend all the ingredients together until emulsified, which also can be used as a sauce over your food instead of a marinade! Use as a marinade or sauce for any meat, poultry, or seafood. Keep your mojo marinade in an airtight container for up to 3 weeks.

Cranberries with Brandied Shallots

Cranberries with Brandied Shallots

Cranberries with Brandied Shallots

 

2 T. olive oil

1 T. sugar

2 T. balsamic vinegar

1 C. brandy

10 shallots, medium size, peeled and left whole

2 T. thyme leaves

12 ounces cranberries

1/4 C. brown sugar

1/2 C. water

Kosher salt and pepper, to taste

 

Combine the olive oil, sugar, balsamic vinegar and brandy. Pour over the shallots and place in a baking dish. Add the thyme leaves and season with salt and pepper. Cover with dish with foil and place in a 500° oven for 18–20 minutes. Remove the foil and place back in the oven for another 3–5 minutes, until the shallots are caramelized. Set aside. Place the cranberries, brown sugar and water in a saucepan over medium-low heat. Bring to a boil and reduce to a simmer for 20 minutes, until some of the cranberries begin to break down slightly. Remove from the heat and allow to cool. Combine the cranberries and the brandied shallots in a serving dish. Refrigerate overnight. Serve the dish between cold and room temperature.

Fig & Lemon Preserves

Fig & Lemon Preserves

Fig & Lemon Preserves

 

2 heaping quarts perfectly ripe figs

1 quart granulated sugar

1 lemon, sliced thin, seeds removed

 

Wash your figs thoroughly, but treat them with kid hands. Broken figs will cloud the syrup and will not hold up during the cooking process. Lots of folks remove the stem. I do not. I like the way it looks in the finished product. So that’s your call. In a medium bowl, gently toss together the figs, the sugar and the lemon slices. Cover the bowl and nestle it in the fridge for a minimum of 6 hours or up to overnight. When you’re ready to make the preserves, remove the figs from the fridge and transfer everything in the bowl to a heavy bottomed stainless steel or enamel coated cast iron pan. Bring the figs, sugar and lemon up to a boil and reduce it to a simmer. Allow the preserves to cook at a good simmer for up to an hour. Try not to bother them too much, as the more you stir, the more figs you could potentially break. Over the course of an hour, the preserves will take on the color of strong tea and the figs themselves will shrivel, but amazingly hold their shape. For a lot of preserves, it’s important to skim scum from the surface like mad. For these, it doesn’t matter so much. 45 minutes in, check the preserves by dipping a spoon into the syrup, removing it and running your finger along the back of the spoon. If the syrup separates and holds it’s stance briefly, your preserves are done. If the syrup is watery and runs together as soon as your finger is gone, cook the preserves a bit longer.

Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

 

4-6 large Garlic Bulbs

½-1 T. EVOO per bulb, for drizzling

 

Using a good chef’s knife, slice off the top of each garlic bulb so all the cloves are exposed.  Place the trivet in the Instant Pot, pour in 1 C. of water, and rest the garlic bulbs on the trivet, sliced side up. (You can use the basket that came with the air fryer lid instead of the trivet if you prefer.) Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 5 minutes. When done, allow a 10-minute natural release followed by a quick release, then hit Keep Warm/Cancel to turn off the pot.  Remove the trivet and garlic bulbs, drain the liner pot, and return it to the Instant Pot, then replace the trivet or basket and garlic bulbs (still sliced side up). Drizzle the oil onto each bulb, allowing it to seep into every nook and cranny. Add the air fryer lid, hit Broil (400°F) for 12 minutes, and hit Start to begin. Check on the garlic periodically until it’s roasted to your liking (it should be a rich golden brown). When done, remove the air fryer lid and let rest for 10 minutes.  Once cool to the touch, pull off each garlic clove and squeeze the flesh into a bowl (it will pop right out of the skin and be almost paste-like). Discard the skins (your hands will get messy from this, but that means you’re doing a good job). You can now do anything you want with the garlic! Store in an airtight container in the refrigerator for up to 4 days

Salted Caramel Apple Butter

Salted Caramel Apple Butter

Salted Caramel Apple Butter

 

3 lbs Gala apples peeled, cored and cut into 1-inch pieces

1 C apple juice 100% unsweetened juice

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. all spice

 

1 T. unsalted butter

1 T. packed brown sugar

1 T. maple syrup

1/4 tsp. sea salt

1 T. heavy cream

 

Prep the slow cooker with a coat of cooking spray. Add the apples, apple juice, and all of the spices in the slow cooker. Put on the lid. Turn on high cooking for an hour. Turn off the cooker. Add a third of the stewed apple mixture to the food processor or use a immersion blender. Continue to blend until the apples are smooth. Repeat the process until all of the stewed apples are blended. Pour the mixture back in the in the slow cooker. Turn the slow cooker on low and continue to cook for 6-8 hours. (The apple mixture will be about half of what it was.) Set aside. Caramel Sauce Directions: Add the maple syrup, butter, and brown sugar in the skillet and cook on medium to high heat. Begin to whisk the butter, syrup, and brown sugar continuing until the mixture has thicken and is bubbly. Continue whisking while adding the salt and heavy cream. (1-2 minutes) Remove from the heat. Slowly stir in caramel sauce to the apple mixture. Set aside to allow to cool. Scoop into 4 oz lidded jars.

Maple Onion and Thyme Jam

Maple Onion and Thyme Jam

Maple Onion and Thyme Jam

 

2 medium yellow or red onions

2 T. butter

2 T. fresh lemon thyme leaves (regular thyme is a good substitute if you cannot find lemon thyme)

2 T. maple syrup

Salt and pepper

2 T. red wine vinegar

 

Peel the onions, cut off the root end and slice in half from root to tip. Place a cut side down on your cutting board and slice along the ridges on the outside of the onion so that you are left with julienned onion rather than rainbow-like slices. Continue with the three other halves. In a nonstick pan over medium heat, melt the butter. When it has melted, add the onions and cook, stirring occasionally, until the onions are translucent and starting to take on a golden color overall with some caramel-colored edges on some pieces—about 7 to 8 minutes.

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

 

2 C. nasturtium blossoms, washed and dried

1 C. nasturtium leaves

¼ C. chopped chives

2 sprigs rosemary

2 T. black peppercorns

4 C. white wine vinegar

 

Place flowers, leaves, chives, rosemary, and peppercorns in a jar; add vinegar. Cover with lid (if metal, put a sheet of plastic wrap in between the lid and jar). Steep for 2–3 weeks. Strain through cheesecloth into a bottle. Store in a cool, dark place.  NOTE: Add this peppery, flower- and herb-infused vinegar to stews and soups, or use it to make vinaigrette.

Spicy Pickled Rainbow Chard Stems

Spicy Pickled Rainbow Chard Stems

Spicy Pickled Rainbow Chard Stems

 

1-2 bunches rainbow chard, stems removed, cleaned

¼ C. distilled white vinegar

1 C. unseasoned rice wine vinegar

1½ tsp. kosher salt

4 T. sugar or raw honey

½ tsp. dill seeds

½ tsp. celery seeds

½ tsp. whole mixed peppercorns

½ tsp. yellow mustard seeds

½ tsp. crushed red pepper seeds

2 small cloves garlic, cut in half

 

In a small saucepan, combine vinegars, salt and sugar. Bring to a boil and stir until dissolved. Remove from heat. Combine seeds, peppercorns and garlic and divide mixture in half. Place into two jars. Cut stems to fit into pint-size mason jars about 1 inch from the lip. Pack stems tightly into each jar. Pour the prepared brine over chard stems and cover jars with secure lids. Refrigerate for at least 4 hours and up to 2 days to allow the flavors to develop fully. Pickled stems will keep in the refrigerator for one month.

Flavored Salts

Flavored Salts

Get Salty!

Fresh Herb Salt

 

You can use any herbs, but you can’t go wrong with some combination of fresh rosemary, thyme, sage, basil, oregano, chives, cilantro or dill. This salt can be used on practically anything, but it is still salt, so use sparingly. It really shines on roasted chicken, corn on the cob or sliced tomatoes.

 

1-2 garlic cloves, optional

2 C. lightly packed herbs

½ C. fine sea salt or fine Himalayan pink salt

Begin chopping the garlic and herbs, then add the salt to the cutting board and continue to chop until everything is finely minced and uniform in texture. Spread onto a baking sheet lined with parchment paper and let dry uncovered on the counter overnight. The herbs and garlic should be dry to the touch.

 

To speed up the process, heat the oven to 175° and put the baking sheet in. Turn off the oven and leave the baking sheet in for a few hours or until the herbs are dry to the touch. Once the herb salt is completely dry, store in sealed jars in a dark and cool pantry for 1 to 2 months. The best place to store and avoid possible mold is in the refrigerator. The herb salt will last 4 to 6 months in the refrigerator in a sealed jar.

 

 

Vegetable Peel Salt

 

No matter which vegetable you use here, the process is the same. You can get creative with your choice of vegetables but a good place to start is with tomatoes, beets, carrots, ginger, parsnips, celeriac, radishes or turnips. These salts will enhance the flavor of any dish that includes those vegetables: roasted beets or beet hummus finished with a sprinkle of beet salt, a tomato and mayonnaise sandwich finished with a sprinkle of tomato salt, a curry or stir-fry finished with a sprinkle of ginger salt, a Bloody Mary cocktail rimmed with tomato salt. The possibilities are endless …

 

To remove the skins from tomatoes, make a small x on the bottom of each tomato with a knife. Drop into boiling water until you start to see the skin peel away from the fruit, about 2 minutes. Remove them with a slotted spoon and plunge them into a bowl of ice water. When cool enough to handle, peel away the skins.

 

For other vegetables, scrub under cold water to remove any dirt or debris. Peel away the skins, leaving behind as much of the flesh as possible.

 

Weigh the peels of each vegetable and spread them out on parchment-lined baking sheets, keeping each vegetable separated on its own baking sheet. Sprinkle an even amount of salt by weight on top of the peels: for example, 80 grams of tomato skins sprinkled with 80 grams of salt. Place in a 200° oven to dry for 3 hours or more. The skins should snap in half, not bend, once they are completely dried. Keep drying in the oven if the skins bend.

 

Grind the dried skins and salt from each baking tray in a mortar and pestle to create a fine and even mixture. Tougher peels from beets and other root vegetables may need to be pulsed in a food processor. Store salts in labeled and sealed jars in a cool, dark place for 2 to 3 months.

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

 

¾ C. plus 2 T. Apple Cider Vinegar

4 strips unwaxed Orange Peel

1 T. Coriander Seeds

7 oz. thinly sliced Radishes

 

Pour the apple cider vinegar into a small saucepan. Add the orange peel, coriander seeds, and salt and place the pan on medium heat. Bring the liquid to a boil, then immediately remove the pan from the heat. Set it aside and let the liquid cool slightly. Pack the radish slices into a sterilized l-pint/5 00ml jar, pour in the cooled liquid (including the seeds and peel) to cover, then seal and refrigerate. You can eat the pickles immediately, although they will benefit from 1 hour in the pickling liquid first, and will get stronger over time. Use within 4 weeks.

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

 

¾ C. plus 2 T. Apple Cider Vinegar

1 T. Fennel Seeds

1 large Cucumber, thinly sliced

1 T. Salt

 

Pour the apple cider vinegar into a saucepan. Add the fennel seeds, x/4 cup/6Oml of water, and the salt and place the pan on medium heat. Bring the mixture to a boil, then immediately remove the pan from the heat and set it aside for the liquid to cool slightly. Meanwhile, pack the sliced cucumber into a sterilized 1-pint/500ml jar (see note). Pour the cooled liquid from the saucepan (including the seeds) into the jar to cover the cucumber slices, seal the jar, and refrigerate. The pickles are ready to use immediately, although the flavor will intensify over time. Use the pickles within 4 weeks. A note on sterilizing jars: Preheat the oven to 2 75 °F. Wash the jars and lids with clean, soapy water and rinse (but don’t dry) them. Place the jars and lids upside down on a baking sheet and transfer them to the oven for 15-20 minutes. Fill and seal the jars while they are still hot.

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

 

1 C. of cream cheese (pre-whipped makes it easier)

2 T. of minced crow garlic greens or chives (reserve a little for garnish)

2 T. of minced wall-rocket or arugula (reserve a little for garnish)

2 T. of minced tulip petals (reserve a little for garnish)

5-6 washed and prepped celery sticks

Salt & Pepper to taste

 

Place cream cheese in a large bowl and add your pre-minced ingredients. Using a large wooden spoon work the petals and greens thoroughly into the cheese. Add your salt/pepper and taste. Once everything is well blended, transfer to a serving dish. Slather on celery sticks. Garnish with petals and greens.

Stir Fry Sauces

Stir Fry Sauces

Stir Fry Sauces

 

1/3 C. Soy

1 T, Cornstarch

1-2 T. Honey

 

Mix the soy sauce and cornstarch in a bowl first, then add the honey and mix together.  Add in the last few minutes of cooking a stir fry.

 

All Purpose Stir Fry Sauce:

⅓ C. low sodium soy sauce – or coconut aminos

¼ C. avocado oil – or other cooking oil

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

pinch of red pepper flakes

 

Ginger Garlic Stir Fry Sauce:

¼ C. avocado oil – or other cooking oil

3 T. soy sauce – or coconut aminos (soy-free alternative)

½ freshly squeezed lemon – about 2 T. of lemon juice

2 tsp. fresh ginger – grated

1-2 tsp. honey – or maple syrup (optional)

1 garlic clove – minced

 

Nut or Seed Butter Stir Fry Sauce:

3 T. nut butter or seed butter – almond butter, sunflower seed butter etc.

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 tsp. fresh ginger – grated

1 T. honey – or maple syrup, stevia or xylitol

 

Spicy Pineapple Stir Fry Sauce:

4 T. pineapple juice – note: add the pineapple chunks the the stir fry you make

3 T. soy sauce – or coconut aminos (soy-free alternative)

2 T. avocado oil – or other cooking oil

1 T. honey – or maple syrup

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

½ tsp. paprika

¼ tsp. cayenne pepper

pinch of red pepper flakes

 

Teriyaki Inspired Stir Fry Sauce:

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 T. avocado oil – or other cooking oil

1 T. coconut sugar – or brown sugar

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

1 garlic clove – minced

 

Sweet and Spicy Stir Fry Sauce:

2 T. apple cider vinegar

2 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. tomato paste

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

1 T. honey – or maple syrup

 

Kieffer Pear Preserves

Kieffer Pear Preserves

Kieffer Pear Preserves

 

Keifer preserves are so special in fact, I wouldn’t dream of simply typecasting them as condiments for toast or biscuits. They’ve got way more potential than that. Instead I spoon my pear preserves on top of fancy cheese balls and ripe wheels of Brie. I gild fatty pork chops and glaze smoked hams with generous spoonfuls mounted with a little cider vinegar. And I whisk preserves with a mix of lemon juice, salt and olive oil to transform them into an ideal dressing for bitter greens like arugula. But for the most mind-bending costume change a fruit preserve could possibly make, add a little or a lot of hot sauce and drizzle the drippy result on fried chicken.

 

2 pounds peeled, cored and sliced Kieffer or sand pears

2 pounds granulated white sugar

1 lemon, thinly sliced, seeds removed

 

Toss the sliced pears with the sugar and lemon slices in a large bowl. Cover the bowl with plastic wrap and let it sit overnight in the refrigerator. (This step is crucial. Do not skip it. If you do, you’ll make jam not preserves.) The next day, cook all the fruit and the accumulated juice over medium low heat for about 30 minutes until the fruit is translucent. Pack fruit into hot, sterilized canning jars, leaving 1⁄4­inch headspace. Cook syrup for 3 to 5 minutes, or longer if it is too thin. Pour hot syrup over fruit, leaving 1⁄4­inch headspace. Wipe jar rims and adjust lids. Process for five minutes in a boiling water bath.

Rhubarb Syrup

Rhubarb Syrup

Rhubarb Syrup

 

2 pounds rhubarb stalks, trimmed, sliced thin

1 C. maple syrup

½ tsp. vanilla

 

Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.  Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates—about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You will need to scrape and squash the pulp to extract all of the rosy liquid.  Stir vanilla into syrup. Use the syrup as-is to flavor drinks and yogurt. If you’d like it thicker for drizzling, put it back on the heat and bring to a simmer. Reduce until desired thickness is reached.  Notes:  Wait! Don’t compost that rhubarb pulp! Spread it thin on a lined cookie sheet and bake in a 200 degree oven for 2-3 hours for homemade rhubarb fruit leather. (Find additional details at www.tallgrasskitchen.com, search for “rhubarb fruit leather.” You’ll also find a handful of other rhubarb recipes, including custard, crisp, cookies and ice pops.)

Honey, Mint & Lemon Jelly

Honey, Mint & Lemon Jelly

Honey, Mint & Lemon Jelly

 

1 C. water

1 C. lemon juice

1 C. fresh mint

.8 ounces fruit pectin

1 ¼ C. sugar

1 T. honey

 

Combine water, lemon juice and mint in a medium saucepan. Bring to a boil over high heat. Remove from heat and cover with lid for 10 minutes to steep mint. Strain mint out of liquid and add liquid back to the pan. Stir in pectin and bring to a roiling boil over medium high heat. Stir in sugar and honey, and boil for 1 minute more. Remove from heat. Serve over warm biscuits. Refrigerate remaining jelly.

Blackberry Roasted Plum Preserves

Blackberry Roasted Plum Preserves

Blackberry Roasted Plum Preserves

 

4 C. blackberries

2 C. plums, halved, pitted (I used sugar plums)

4 C. sugar

tap here

1 lemon, zested and juiced

 

Heat oven to 400 F. Place halved, pitted plums on baking sheet. Sprinkle with a T. or two of sugar and roast for 10-15 minutes. This just gives the jam a nice toasted flavor. Place blackberries, plums, sugar, lemon juice and zest in a large saucepan or dutch oven. Cook on high heat to a boil. Boil for 2-3 minute and reduce to medium/medium-low heat to cook for an additional 15 minutes or so. Use a candy thermometer to heat to 220F before removing from heat. You can test the jam by placing a small amount onto a plate that has been in the freezer for 5+ minutes. It should gel after a couple minutes to the preferred consistency. Can per canner instructions, if desired. Cool and enjoy!

Peach + Citrus Marmalade

Peach + Citrus Marmalade

Peach + Citrus Marmalade

 

2 lb. peaches peeled, pitted and chopped (about 6 medium)

1 orange peeled + quartered

1 lemon zested, then peeled + roughly chopped

4 tsp. calcium water see step #1

1 tsp. butter to minimize foaming

1 3/4 C. sugar

3 tsp. Pomona’s Pectin mixed with sweetener

 

Before you begin, prepare calcium water. To do this, combine ½ tsp. calcium powder (in the small packet in your box of Pomona’s pectin) with ½ C. water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use. Rinse the peaches, remove and discard stems and pits, then chop and place in food processor. Process until chopped. Measure 3 C. mashed peaches and place into sauce pan. Rinse citrus. Zest lemon into peaches in the sauce pan. Then roughly chop the lemon and orange and place into food processor. Pulse citrus until it is chopped. Then add to peaches. Add 4 tsp. calcium water to fruit mixture, stir well. Cover saucepan, bring fruit to a boil, and then reduce heat and simmer, still covered, for 5 minutes. In a separate bowl, combine the sweetener and the 3 tsp. pectin powder. Mix well and set aside. Bring the peach mixture to a rolling boil over high heat. Gradually add pectin-sweetener mixture, stirring vigorously between each addition, continue cooking for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more). Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.) Allow jars to cool undisturbed for 12-24 hours. Confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

“just a cup” rosé wine jelly

“just a cup” rosé wine jelly

“just a cup” rosé wine jelly

 

3/4 tsp. Pomona’s Universal Pectin powder

1/4 C. plus 2 T. sugar

1 C. rosé wine

1/2 tsp. Pomona’s Universal Pectin calcium water prepared according to package

1 T. fresh-squeezed lemon juice

 

Because recipes made with Pomona’s Universal Pectin have such a short cook time, have your jars prepped and out of the water bath before you even start cooking the jelly. I like doing this in 2 quarter pints, since the batch size is so small. Because the batch is so small, you can also skip the water bath altogether and stash this in the fridge if you prefer. Stir together pectin and sugar in a small bowl and set aside. Combine the wine, calcium water, and lemon juice in a small saucepan. Bring to a boil over high heat. As soon as the mixture comes to a boil, gradually add the pectin-sugar mixture, whisking continually to help it dissolve. Cook for 1 to 2 minutes more while whisking to dissolve the pectin. Remove from the heat and use a clean spoon to skim off any foam. Ladle into prepared quarter-pint jars, leaving 1/4 -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.