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Lemon Verbena Jelly Recipe

Lemon Verbena Jelly Recipe

Lemon Verbena Jelly Recipe

 

1 1/2 C. lemon verbena leaves, chopped

2 C. water

2 T. apple cider vinegar

3 1/2 C. sugar

3 ounces liquid pectin (such as Certo)

 

Put lemon verbena leaves and water into a pan. Bring it to a boil, then take it off the heat and let it steep, covered, for 15 minutes. Strain and measure 1 1/2 C. of the infusion into a 3 1/2-quart or larger saucepan. Add the vinegar and sugar. Mix well and bring to a full boil over high heat, stirring constantly. Take off the heat briefly and add the liquid pectin; bring back to a full rolling boil and boil for exactly 1 minute. Have your jars sterilized either in the dishwasher or by boiling them for 10 minutes in water. Lids and rings can be in hot water until needed. (It is not necessary to boil them.) Skim foam from the Lemon Verbena Jelly with a spoon if necessary, pour into jars and add lids. Process jars in boiling water for 5 minutes. When you take them out of the pot, they should seal. If you press the middle of the lid and it pops back, it has not sealed properly. If they don’t, place any unsealed jars in the refrigerator and use them promptly.

Rose Petal Jam

Rose Petal Jam

Rose Petal Jam

2 ounces (approx. 2 C. lightly packed or to what would be a perfectly comfy fairy bed) wild rose petals (preferably collected 50 feet from roads and in a pesticide free area)

2 C. organic cane sugar

3 T. fresh lemon juice

1 tsp. Pomonas fruit pectin

 

Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes. Add 1 ¾ C. of sugar into the simmering petals. Stir to dissolve the sugar crystals. Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges. Simmer 10 minutes. Mix the remaining ¼ C. sugar and pectin in a bowl. While stirring the jam add the pectin/sugar mixture sprinkle by sprinkle to ensure pectin incorporates without clumping. Continue to simmer for 20 minutes. It may seem quite loose for jam, it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals. This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option. Notes: you can use dried petals…. 1/3 C. dried = 1 C. fresh (readily available in natural food stores, in the bulk herb section) Try it on vanilla ice cream.

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

2 C. cherry tomatoes; halved (amount after slicing)

1/2 C. dark plums; chopped (optional)

1/2 C. sugar + 1/2 C. date honey

1 T. lemon juice

2 star anise seeds

 

Over medium heat, combine all the ingredients. Bring it to a boil, constantly stirring for about 10 minutes. When film begins to form spoon it off and discard. After about 10 minutes, let it simmer for about 5 more minutes. You don’t have to stir it but keep an eye to make sure nothing is sticking and burning. Turn off the heat, let it sit for about 10 minutes or so and then transfer to a jar. It stays good for about 2 wks.

Flank Steak with Tomato Jam

Flank Steak with Tomato Jam

Jam:

6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)

1/3 C. sugar

1/3 C. grated onion

3 garlic cloves, minced

2 jalapeño peppers, minced

1/4 C. chopped fresh cilantro

3 T. fresh lime juice

1/4 tsp. salt

Steak:

1 T. grated lime rind

1/3 C. fresh lime juice

2 tsp. olive oil

2 jalapeño peppers, minced

2 garlic cloves, minced

2 pounds flank steak, trimmed

1/2 tsp. salt

Cooking spray

To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 C. pulp; discard skins. Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapeños in a medium saucepan; bring to a boil. Reduce heat, and simmer until reduced to 2 1/4 C. (about 20 minutes), stirring occasionally. Cool to room temperature. Stir in cilantro, 3 T. juice, and 1/4 tsp. salt. To prepare steak, combine rind, 1/3 C. juice, oil, 2 jalapeños, and 2 garlic cloves in a large zip-top plastic bag. Add steak; seal. Marinate in refrigerator 8 hours or overnight, turning bag occasionally. Prepare grill. Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 tsp. salt. Place steak on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with jam. Garnish with lemon slices, if desired. Theme and variations: As made exactly from this recipe, this dish has lots of uses. I had mine salad-style on a bed of peppery arugula. My other half folded his between flour tortillas for a delicious soft taco. I have my eyes on the leftovers for a great steak sandwich in a toasted roll. The arugula would be great with it again, but I might also add a dollop of horseradish mayo or some grilled onions. I’m thinking that you could take it even further. With the cilantro and jalapeno, the jam has a definite Southwestern flair.

Spicy Lemon Chutney

Spicy Lemon Chutney

Spicy Lemon Chutney

10 to 12 lemons/about 3 pounds, plus 2 or 3 more for juice (see below)

2 tablespoons salt (kosher)

2 cups brown sugar

6 garlic cloves (minced)

1/2 cup dried currants

1/2 cup lemon juice

1/2 cup cider vinegar

1 to 2 tablespoons fresh ginger (grated)

1 teaspoon coriander seeds (crushed)

1/2 teaspoon cayenne

1/2 teaspoon red pepper flakes

4 half-pint (8-ounce) jars and lids

 

Using a vegetable peeler or sharp knife, remove the zest from lemons. Be careful to remove only the zest (the thin outer yellow skin) and not any of the white pith beneath. Finely chop zest and put in a large bowl. Cut off and discard the white pith. Finely chop the lemon flesh, discarding any seeds, and add to bowl with the zest. Add salt, stir to combine, and let sit at room temperature overnight. Put salted chopped lemons in a large pot. Add sugar, garlic, currants, lemon juice, cider vinegar, ginger, coriander, cayenne, and pepper flakes. Stir to combine over medium heat. Cook until mixture thickens, about 1 hour. Meanwhile, bring a large pot of water to a boil. Add jars and lids and turn off the heat. When chutney is thick, remove jars and lids from their hot water bath and dry. (Bring the pot of water back to a boil.) Fill jars with chutney. Using a wide-mouth funnel makes filling the jars much easier. If you don’t have one, however, just spoon the chutney into jars and clean edges with damp paper towels when jars are full. Firmly screw on lids. Put jars back in the pot of boiling water (jars should be covered by at least 2 inches of water). Boil for 10 minutes. Remove jars and let cool. Store at room temperature for at least 6 weeks and up to 6 months before eating to let flavors blend. Keep opened jars chilled.

Watermelon Jam

Watermelon Jam

7 C. watermelon – cut into 1-inch pieces

4 C. granulated sugar

1/4 C. lemon juice

4 T. coarse salt

1 T. ground ginger

Cold water

Dissolve salt thoroughly in 8 C. cold water and pour over watermelon pieces; let stand 5 – 6 hours. Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice and 7 C. water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours. Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps. Process jars about 20 minutes at 180° F in hot water bath.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

1/2 pound of fresh rhubarb

1/2 quart of fresh strawberries

1 C. of sugar

1 T. of lemon juice

3/4 tsp. of quick tapioca

Clean the rhubarb and cut into 1/2-inch pieces. Clean and hull strawberries and slice in half. In a large heavy saucepan, add rhubarb, strawberries, sugar and lemon juice. Without turning on heat, stir ingredients together and allow them to set for 45 minutes. Add the tapioca, stir and allow to set an additional 15 minutes. Bring mixture to a very low simmer and cook for 50 minutes. Allow to cool to room temperature. Transfer to a jar or other container and refrigerate.

Indian Style Chicken in Beet, Apricot, and Tomato Chutney

Indian Style Chicken in Beet, Apricot, and Tomato Chutney

8 chicken thighs, bone-in, skin on

3 yellow beets

12 dried apricots

1/2 cup packed mint leaves

1 tablespoon vegetable oil

1 large onion, coarsely chopped

2 tablespoons finely grated ginger root

4 tablespoons garam masala

2 teaspoons crushed coriander seeds

1 teaspoons ground turmeric

1/2 teaspoon saffron

4 anise pods

1/2 jalapeno pepper, split and seeded

2 cans chopped tomato

Juice of two oranges

Place a rack in the lower third of the oven and preheat the oven to 400 degrees. Wash the beets and wrap them in aluminum foil. Place them on a baking sheet and roast for an hour and a half. Remove them from the oven. When they are cool, peel them and chop them into 1/2-inch cubes. Bring 1 cup of water to a boil in a saucepan. Add the apricots and mint leaves and then remove the pan from the heat and let cool. Puree the mixture in a food processor. Heat the oil over medium heat in a Dutch oven. Season the chicken with salt and pepper and brown the chicken in batches, about five minutes per side. Set aside and discard the skins. Drain all but a teaspoon of fat from the dutch oven. Return the Dutch oven to medium heat and add the onion, ginger, garam masala, coriander seeds, turmeric, saffron, star anise, and jalapeno and sweat until the onion is lightly cooked, about five minutes. Add the tomatoes, toss, and cook for 4 minutes more. Pour the orange juice and apricot puree into the pot, and stir to combine. Add the diced beets, bring to a simmer, and season to taste with salt. Add the chicken pieces so they are partially submerged. You may need to add a little water or chicken stock if there’s not enough liquid. Cover and simmer for 25 minutes. Plate and garnish with fresh chopped mint.

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Relish:

1/2 cup finely chopped pineapple

1/2 cup finely chopped peeled mango

1/4 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro

1 tablespoon fresh orange juice

1/2 teaspoon grated orange rind

1/2 teaspoon crushed red pepper

Remaining ingredients:

Cooking spray

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 (4-ounce) beef tenderloin steaks (about 1 inch thick)

4 teaspoons black sesame seeds

To prepare relish, combine first 7 ingredients in a bowl; set aside. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.

Chicken with Pepper Relish

Chicken with Pepper Relish

4 boned, skinned chicken breast halves (about 6 oz. each)

Salt and pepper

1 1/2 tablespoons olive oil

1/4 cup chopped shallots

2 cloves garlic, peeled and minced

1 1/2 pounds red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and cut into 1/2-inch pieces

3 tablespoons sherry vinegar

1/4 cup chopped pitted Spanish-style green olives

1 tablespoon drained capers

Rinse chicken and pat dry. Sprinkle breast halves lightly all over with salt and pepper. Heat 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over medium heat. Add chicken and cook, turning once, until browned on both sides but still slightly pink in the center of the thickest part (cut to test), about 8 minutes total. Transfer chicken to a plate. Pour remaining 1/2 tablespoon olive oil into pan. Add shallots and garlic and stir often until fragrant but not browned, 1 to 2 minutes. Add peppers and stir frequently until slightly soft, 1 to 2 minutes. Add vinegar, olives, capers, and the chicken. Cover, lower heat to medium-low, and cook until peppers are soft and chicken is no longer pink in the center of the thickest part (cut to test), 5 to 8 minutes longer. Add salt and pepper to taste. Transfer each breast half to a plate and spoon peppers and juices evenly over warm chicken.

Grilled Pork Chops & Rhubarb Chutney

Grilled Pork Chops & Rhubarb Chutney

Chutney:
1/2 C. sugar
1/4 C. balsamic vinegar
1/4 tsp. ground coriander
1 (3-inch) cinnamon stick
2 C. coarsely chopped rhubarb (about 1/2 lb.)
1/3 C. dried cranberries
1/4 C. chopped green onions
1/4 tsp. salt
1/4 tsp. ground red pepper

Pork:
1/3 C. red currant jelly
1 T. whole-grain Dijon mustard
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cumin
4 (6-oz.) bone-in center-cut pork chops (about 1/4 inch thick)
Cooking spray
Thinly sliced green onions (optional)

To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb and the next 4 ingredients (rhubarb through ground red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick. Prepare grill. To prepare pork, combine jelly and mustard in a small bowl; set aside. Combine 1/2 tsp. salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with jelly mixture. Serve pork with chutney; sprinkle with green onions, if desired.

Yield: 4 servings
Serving size: 1 pork chop and 1/2 C. chutney

Calories: 400
Fat: 7g
Fiber: 2.6g

Pepper-Crusted Beef Tenderloin with Kumquat Marmalade

Pepper-Crusted Beef Tenderloin with Kumquat Marmalade

1 1/2 C. vertically sliced onion
1/2 C. halved, seeded, and vertically sliced kumquats
1/2 C. carrot juice or orange juice
1 T. Dijon mustard
1/4 tsp. salt
2 thyme sprigs
1 bay leaf
2 tsp. rice vinegar
2 tsp. olive oil
1 1/2 to 2 T. freshly ground mixed peppercorns or black peppercorns
4 (4-oz.) beef tenderloin steaks, trimmed (about 3/4 inch thick)
1/2 tsp. salt
Fresh chives (optional)

Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 15 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat. Discard thyme sprigs and bay leaf. Stir in rice vinegar, and cool. Heat oil in a large nonstick skillet over medium-high heat. Place pepper in a shallow dish. Dredge steaks in pepper; sprinkle evenly with 1/2 tsp. salt. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with marmalade; garnish with chives, if desired.

Yield: 4 servings
Serving size: 2 skewers and about 2/3 C. salsa

Calories: 211
Fat: 6.9g
Fiber: 3.4g

Oregon Blueberry Chutney

Oregon Blueberry Chutney

4 cups Oregon blueberries
1 large yellow onion, finely chopped
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup raisins
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 tablespoons Madras curry powder
1/2 teaspoon salt
3 tablespoons chopped fresh mint

In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint. Also serve as sauce on grilled salmon, poultry, pork or Ahi tuna.

Serving Size: 1 T.
Calories: 17
Fat: 0g
Fiber: 0g

Berry Refrigerator Preserves

Berry Refrigerator Preserves

1 quart berries

1 to 1 1/2 cups sugar

1 teaspoon fresh lemon juice

Makes about a pint. Wash the berries (if using strawberries remove hulls and quarter them). Alternate layers of berries and sugar in a small non-reactive pot. Bring to a boil, from time to time, then turn the heat down. Stir in the lemon juice and simmer for 8 to 10 minutes, stirring often. With a slotted spoon, remove fruit to a small jar. Continue simmering juice until it is reduced by half and becomes syrupy. Pour over the berries and allow to cool. Cover container and keep in refrigerator. My notes: Blackberries generally require more sugar than other berries. If I make more than one jar I keep the extras in the freezer, and allow them to thaw in the refrigerator overnight when I want to use them. This also makes a very nice topping for ice cream, and simple cakes such as a pound cake or Angel Food cake.

Pork Medallions with Cranberry and Fig Chutney

Pork Medallions with Cranberry and Fig Chutney

1/2 C. fresh cranberries or 1/4 C. canned whole cranberry sauce

1/4 C. apple juice or apple cider

2 T. snipped dried figs

1 T. packed brown sugar or granulated sugar

1/2 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary, crushed

1/4 tsp. salt

1/8 tsp. ground black pepper

6 ounces pork tenderloin

1/4 tsp. salt-free herb seasoning

Nonstick cooking spray

Hot cooked brown or long grain rice (optional)

For chutney: In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, sugar, rosemary, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside. Meanwhile, trim fat from pork. Cut pork crosswise into six pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time. To serve, divide pork medallions between two dinner plates. If desired, serve with hot cooked rice. Spoon some of the warm chutney over pork. Pass remaining chutney.

Raspberry-Pepper Jelly over Cream Cheese

Raspberry-Pepper Jelly over Cream Cheese

1/4 C. all-fruit seedless raspberry spread

1/2 tsp. balsamic vinegar

1/8 tsp. ground cinnamon

1/8 tsp. crushed red pepper flakes

4 oz. fat-free or light cream

24 fat-free or low-fat, low-sodium crackers or 3 medium red

Apples or red-skinned pears, each cut into 8 slices

In a small microwaveable bowl, stir together the fruit spread, vinegar, cinnamon, and red pepper flakes. Heat in microwave at 100 percent power (high) for 15 seconds, or until melted. Stir. Let cool completely. Put the cream cheese on a plate. Spoon the raspberry mixture on top. Serve with the crackers or fruit.

Cheeky Chilli-Pepper Chutney

Cheeky Chilli-Pepper Chutney

[Jamie Oliver] This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies down, giving the chutney a lovely warmth. It’s fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. Also lovely stirred into gravy with sausages, or with cold leftover meats. Crack on and have a go.

8-10 fresh red chillies

8 ripe red peppers

Olive oil

2 medium red onions, peeled and chopped

a sprig of fresh rosemary, leaves picked and chopped

2 fresh bay leaves

a 5cm piece of cinnamon stick

sea salt and freshly ground black pepper

100g brown sugar

150ml balsamic vinegar

If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with clingfilm. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily. When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side. Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky. Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.

Brie with Cranberry Chutney

Brie with Cranberry Chutney

1 C. fresh or dried cranberries

2/3 C. sugar

1/3 C. cider vinegar

2 T. water

2 tsp. finely chopped gingerroot

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

Vegetable oil

1 round Brie cheese (8 oz.)

Slivered almonds, toasted, if desired

Crackers, if desired

Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.) Heat oven to 350ºF. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted. Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

2 slices Bread

Thin slices of Smokey Havarti cheese

1/2 onion sliced thin

2 T. fig jam

3 T. softened butter

Instructions

 

In a small frying pan, add 1 T. butter and sliced onions. Cook on med-low heat cook until softened and lightly browned while stirring occasionally. Cook about 20 – 25 minutes. Set aside. Butter one side of each piece of bread. Add cheese slices to the other side of the bread until covered (opposite of the buttered side). On one slice of the bread, spread the fig jam over the cheese. On the other slice, spread the onions over the cheese. Place the slices of bread (buttered side down) in the pan on medium low and cover with a lid. It only takes a minute or two for the bread toast and the cheese to melt. Once bread is browned, take out of pan on a plate and put sandwich together. Cut in half and serve.

Rhubarb Vanilla Bean Jam

Rhubarb Vanilla Bean Jam

Rhubarb Vanilla Bean Jam

4 cups (480 grams) rhubarb, diced into 1-inch pieces

1/2 cup (100 grams) granulated sugar (or more to taste)

Juice of 1/2 lemon

1 vanilla bean, seeds scrapped from the pod

 

In a large saucepan, sprinkle the sugar over the rhubarb pieces. Add the lemon juice and vanilla bean seeds. Throw in the vanilla bean pod while it cooks for extra flavor. Bring to a boil over medium-high heat, reduce heat, and simmer for 20-30 minutes, or until the jam has thickened. If the jam is too tart for your liking, add more sugar a T. at a time until it reaches your desired sweetness. Remove the jam from heat just before it reaches your ideal consistency. Serve warm or chilled, spread over hot toast, spooned over vanilla ice cream, or stirred into Greek yogurt. The jam will keep for several weeks in the refrigerator.

Elderberry Apple Jam

Elderberry Apple Jam

Elderberry Apple Jam

Yield: 3 half-pint jars of jam

 

6 cups of elderberries, carefully picked over to remove any green berries and pieces of stems and leaves.

8 small-medium, slightly under-ripe apples, diced (roughly 1/2 inch pieces) and cored (leave skin on). I’ve used Liberty, McIntosh, and Jonathan with great results in my various versions of elderberry apple jelly and jam.

1/2 cup water

3 and 1/2 cup sugar

1 tbsp lemon juice

 

In a large saucepan, gently crush some of the berries with the back of a large spoon. You must be gentle, to avoid crushing the seeds, which releases a bitter flavor into the juice. Add the water and bring to a boil, stirring constantly, and gently crushing the berries with the back of the spoon, until enough of the berries have burst to make it liquidly. You won’t need to do much crushing because the boiling actually makes most of them burst. Add diced apples, return to a boil, and simmer for about 10-15 minutes, until apples are mushy. Strain through a fine mesh metal strainer, to remove seeds. You may gently push the berry and apple pulp through the strainer with the back of a spoon. But, again, avoid crushing the elderberry seeds. Put the juice/pulp, the sugar, and the lemon juice into a large saucepan, and return to a boil. The mixture will be thick, so stir frequently, scraping the bottom of the pot, to prevent scorching. Continue simmering and stirring/scraping for about 10-15 minutes, until it sheets off a spoon (or until it reaches desired thickness). Hint: Do not use the temperature test for doneness. Mine became quite thick and passed the spoon test while still at the boiling point of water, 212 degrees F. It’s a firm gel when cool. Pour into sterile half-pint jars, cover with sterile lids and rings, and process for 15 minutes in boiling water bath.

Sweet Tomato Jam with Honey and Vanilla

Sweet Tomato Jam with Honey and Vanilla

Sweet Tomato Jam with Honey and Vanilla

3 lb. firm ripe tomatoes, cored and diced (about 8 C.)

1 C. honey

300 grams granulated sugar (1 and 1/2 C.)

½ tsp. lemon zest

2 T. lemon juice

2 vanilla bean pods, split

Pinch fine sea salt

 

In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods. If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Coconut Shrimp with Pear Chutney

Coconut Shrimp with Pear Chutney

3T. unsalted butter

1pound large raw shrimp, peeled and deveined

½ C. shredded unsweetened coconut

3/4tsp. curry powder

1/2tsp. salt

Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray. Prepare Pear Chutney. Meanwhile, melt butter in skillet. Remove from heat. Add shrimp and coat with butter. Mix coconut with curry powder and salt in small bowl; spread mixture on dinner plate. Press shrimp into coconut mixture to coat all sides. Place shrimp on prepared baking sheet. Roast shrimp 4 minutes. Turn over and roast another 2 minutes or until almost cooked through. Serve with Pear Chutney.

Pear Chutney

1T. vegetable oil

1jalapeño pepper, seeded and minced

1-1/2tsp. grated fresh ginger

1small shallot, minced

1medium unpeeled ripe pear, cored and diced into 1/2-inch pieces

1T. cider vinegar

1tsp. brown sugar

1/8tsp. salt

1T. water

1T. chopped green onion

Heat oil in medium saucepan. Add jalapeño, ginger and shallot. Cook over low heat 5 minutes or until shallot is tender. Add pear, vinegar, brown sugar and salt. Stir in 1 T. water. Cover; cook over low heat 15 minutes or until pear is tender. Add 1 T. water if mixture becomes dry. Stir in green onion; cook 1 minute to soften.

Blood Orange Mimosa Jelly

Blood Orange Mimosa Jelly

Blood Orange Mimosa Jelly

3 lbs. whole blood oranges

2 Meyer Lemons – about 1/2 cup juice

1 bottle Prosecco

(All to equal 5 1/2 cups total juice)

3 1/2 cups sugar

1 pkg. Low Sugar Sure Jell Pectin

 

Prepare 8 half-pint jars and lids and a boiling water bath. Measure the juices and Prosecco to equal 5 1/2 cups total. Place into a large pot. Measure 3 1/2 cups sugar. Remove 1/4 cup of the measured sugar into a small bowl and stir in the contents of the pectin packet. Stir the sugar and pectin mixture into the juice and bring to a boil. When it has reached a full. rolling boil, stir in the remaining sugar. Return to a full, rolling boil and boil for 1 minute exactly. Remove from the heat and skim any foam. Ladle into hot, prepared jars and process in the boiling water bath for 10 minutes. Remove carefully and let stand, undisturbed, until the lids pop. Makes about 8 half pints.

Tenderloin Steaks with Pepper Jelly Sauce

Tenderloin Steaks with Pepper Jelly Sauce

4 beef tenderloin steaks or 2 boneless top loin steaks, cut 1 inch thick

3/4 tsp. garlic salt

3/4 tsp. chili powder

1/2 tsp. coarse grind black pepper

1/4 tsp. ground cumin

1/4 tsp. dried oregano leaves

Vegetable cooking spray

1/2 C. ready-to-serve beef broth

1/4 C. balsamic or red wine vinegar

2 T. jalapeno pepper jelly

Combine garlic salt, chili powder, pepper, cumin and oregano; press evenly into both sides of each beef steak. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Trim fat from steaks. (Cut top loin steaks crosswise in half.) Transfer steaks to serving platter; keep warm. Add broth, vinegar and jelly to skillet; cook and stir until browned bits attached to skillet are dissolved and sauce thickens slightly. Spoon sauce over steaks.

Thin Seared Beef with Tomato Jam and Potato Hash

Thin Seared Beef with Tomato Jam and Potato Hash

2 Tsp. olive oil

1 small onion, chopped finely

Good pinch of coarse salt

Freshly cracked black pepper

2 garlic cloves, minced

2 Tsp. granulated sugar

1 sprig of fresh rosemary, chopped

14 0z. Can of diced tomatoes or 1-1/2 C. of canned diced tomatoes

1/2 tsp Worcestershire sauce

1 Tsp. red wine vinegar

1-1/2 C. cubed potatoes

1/2 tsp coarse salt (or more if needed)

2 sprigs of green onion, sliced diagonally

1/4 C. green peas (optional)

1 Tsp. butter or margarine

1/2 C. water (or more if needed)

Package of sliced beef (sliced beef should be paper thin, you can usually get this at Asian markets)

Salt and pepper

On medium high heat, in a medium sized saucepan, drizzle in your olive oil and add in the chopped onions. Then add in salt, pepper and the minced garlic and stir for about a minute until the onions are translucent. Then add in the 2 Tsp. of sugar, chopped fresh rosemary and stir for another minute then go ahead and add in the diced tomatoes and Worcestershire sauce. Then take a potato masher and mash the tomatoes. Drop the heat to low and simmer the jam for about 30-40 minutes, until the jam has reduced and thickened. Then in the last second of cooking add in the red wine vinegar for a nice tang then turn off the heat. While you simmer the jam start making the potato hash. Get your potatoes and cut them into cubes, making sure that they’re all the same size. On medium high heat, in a large non-stick skillet, drizzle in the olive oil and add in your diced potatoes, seasoning them as well. Coat the potatoes with the olive oil and let them cook for a good 5-6 minutes to lightly brown each side of the potato. Then pour in the 1/2 C. of water to help steam the potatoes. Leave it alone until you see all of the water evaporated. At this point taste the potato to make sure that it is cooked and seasoned the way you like. Add in the butter, green peas and the sliced green onion. Stir for another 2 minutes and then take it off the heat. Plate the potatoes and then in the same pan add in the seasoned sliced beef and sear on both sides. This should literally take a minute then plate the beef on top of the potatoes. Get your thickened tomato jam and spoon it on top of the beef and the potato hash and serve. Substitutions: In the potato hash you could also add in cubed carrots as well. Also, if you can’t find the paper thin beef then use quick fry steak. What’s great about the jam is that you could also toast slices of a baguette, spread goat cheese and spoon some tomato jam on top and eat.

Spiced Turkey with Fresh-Pear Chutney

Spiced Turkey with Fresh-Pear Chutney

1 (12-lb.) fresh or frozen whole turkey, thawed
3 T. pear juice
2 tsp. grated peeled fresh ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
2 Granny Smith apples, cored and quartered
1 (2-inch) piece peeled fresh ginger, thinly sliced
Cooking spray
Fresh-Pear Chutney

Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Preheat oven to 350°. Combine pear juice, grated ginger, cinnamon, cloves, and allspice in a small bowl. Rub spice mixture under loosened skin. Stuff cavity of turkey with apples and sliced ginger. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard apples and sliced ginger. Serve with Fresh-Pear Chutney.

Yield: 12 servings
Calories: 310
Fat: 4.3g
Fiber: 1.6g

Fresh-Pear Chutney

Fresh-Pear Chutney

1 C. chopped red onion
1/3 C. packed brown sugar
1/4 C. currants
1/4 C. rice vinegar
1/2 tsp. crushed red pepper
1/2 tsp. minced peeled fresh ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
3 C. chopped peeled pear

Combine first 8 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool 10 minutes. Place in a medium bowl; stir in pear.

Yield: 3 C.
Serving Size: 1/4 C.

Calories: 55
Fat: .2g
Fiber: 1.5g

Cranberry-Chutney Crackers

Cranberry-Chutney Crackers

1/2 C. cranberries, dried

Boiling water

3/4 C. mango chutney

1 1/2 tsp. ginger, fresh

4 ounce cream cheese, reduced-fat

20 crackers, water

1/4 C. nuts, walnuts

In a small bowl, cover dried cranberries with boiling water; let stand for 10 minutes. Drain. Snip any large pieces of mango chutney. In a small bowl, stir together chutney, drained cranberries, and ginger. Cover and chill for at least 2 hours. For each appetizer, spread about 1 tsp. cream cheese on a water cracker. Top with about 2 tsp. of the chutney mixture. If desired, sprinkle with walnuts. Serve immediately.

One-Hour Pork Tenderloin with Cranberry Chutney

One-Hour Pork Tenderloin with Cranberry Chutney

3 1- to 1-1/4-lb. pork tenderloins

1 T. ground allspice

2 to 3 tsp. cracked black pepper

1 tsp. salt

2 T. cooking oil

Cranberry Chutney

1 T. butter

1 large onion, quartered and thinly sliced

1 12-oz. pkg. cranberries (3 C.)

1 10-oz. jar currant jelly (about 1 C.)

1 C. cranberry juice

1/4 C. packed brown sugar

3 T. cider vinegar

1 T. grated fresh ginger or 1/2 tsp. ground ginger

1/2 tsp. curry powder

2 bunches watercress

1 recipe Cranberry Barbecue Sauce

Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins. In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve. Meanwhile, for Cranberry Chutney, add butter and onion to the same 12-inch skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 C.. To serve, line a serving platter with watercress. Slice pork and arrange atop watercress; spoon some of the chutney or BBQ sauce over pork. Serve remaining on the side. Makes 12 to 16 servings.

Cranberry-Barbecue Sauce: In a saucepan combine 1 C. raspberry applesauce, 1 C. bottled barbecue sauce, 1 C. canned whole berry cranberry sauce. Cook and stir over low heat until heated through. Stir in 1 to 2 T. lemon juice. Serve with pork.

Dried Cranberry Chutney Appetizers

Dried Cranberry Chutney Appetizers

1/2 C. dried cranberries

1/4 C. water

2 T. sugar

1 T. finely chopped fresh ginger

3/4 C. mango chutney

Soft cheese or cream cheese

Apple slices

Toasted baguette slices or crackers

Combine dried cranberries, water, sugar, and ginger in a small saucepan. Bring to boiling. Cover and remove from heat. Let stand for 15 minutes. Snip any large pieces of mango chutney. Stir chutney into cranberry mixture. Cover and chill at least 2 hours. Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices. Makes about 1-1/3 C. chutney (twenty-one 1-T. servings). Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.

Apple- Currant Chutney

Apple- Currant Chutney

2 C. chopped tart apples

2 C. fresh red currants

2 C. chopped green tomatoes

1 C. chopped onions

1/2 C. honey

1/2 C. cider vinegar

1/2 C. water

2 tsp. minced garlic

2 tsp. brown or yellow mustard seeds

1 serrano pepper, chopped (wear plastic gloves when handling)

1 tsp. grated fresh ginger

1 lime

In a large saucepan, combine the apples, currants, tomatoes, onions, honey, vinegar, water, garlic, mustard seeds, pepper, and ginger. Bring to a boil over medium-high heat. Slice the lime into 4 lengthwise wedges. Cut each wedge into thin crosswise slices. Add to the saucepan. Reduce the heat to medium low. Simmer the mixture until the apples are tender and the mixture thickens slightly, about 15 to 20 minutes. Cool, then refrigerate in a covered container for several days to allow the flavors to develop.

Pan-Seared Salmon with Pineapple-Jalapeno Relish

Pan-Seared Salmon with Pineapple-Jalapeno Relish

2 C. chopped pineapple

1/4 C. finely chopped red onion

1/4 C. finely chopped red bell pepper

1 T. fresh lemon juice

2 tsp. sugar

1 finely chopped seeded jalapeño pepper

1/2 tsp. salt, divided

Cooking spray

1 tsp. chili powder

1/4 tsp. black pepper

4 (6-ounce) salmon fillets

Combine first 6 ingredients in a medium bowl; stir in 1/4 tsp. salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 tsp. salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.

Grilled Red Onion Marmalade

Grilled Red Onion Marmalade

5 medium red onions, peeled, cut in 1/2-inch slices
3 tablespoons extra virgin olive oil plus more for brushing
1 teaspoon salt
Freshly ground pepper
2 cloves garlic, minced
1 medium jalapeno chile, seeded, minced
1/2 cup balsamic vinegar
3 tablespoons each: creme de cassis, grenadine, zinfandel or other full-bodied red wine

Prepare a grill or broiler. Brush onion slices with 1 tablespoon of the olive oil; season with 1/2 teaspoon of the salt and pepper to taste. Grill 2 minutes on each side. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat; add grilled onions, garlic and jalapenos. Cook, stirring, 3 minutes. Add vinegar, creme de cassis, grenadine and zinfandel, stirring occasionally, until liquid is evaporated, about 15 minutes. Season with remaining 1/2 teaspoon of salt and pepper to taste. Transfer to a food processor; pulse 5-7 times until finely chopped but not pureed. Serve at room temperature or refrigerate up to 2 weeks.

Yield: 2 C.
Serving Size: 1 T.

Calories: 21
Fat: 1g
Fiber: .3g

Honey & Thyme Glazed Chicken with Three-Onion Jam

Honey & Thyme Glazed Chicken with Three-Onion Jam

3/4 C. honey

5 sprigs fresh thyme, divided

½ large Vidalia or other sweet onion, halved and thinly sliced

1 large red onion, halved and thinly sliced

2 shallots, thinly sliced

2 T. cider vinegar

4 black peppercorns

6 boneless, skinless chicken breast halves, pounded to an even thickness (see Note)

Fine sea salt and ground black pepper, to taste

Pour the honey into a small microwave-safe bowl. Add 2 sprigs of thyme, then microwave on high for 1 minute. Set aside. Coat a large nonstick skillet with cooking spray. Set the skillet over medium heat, then add both onions and the shallots. Sauté for 10 minutes. Add the remaining thyme, then cook until the onions are caramelized, about another 10 minutes. Remove and discard the thyme sprigs from the honey. Drizzle 1/4 C. of the honey over the onions. Add the vinegar and the peppercorns to the skillet and cook for another 10 minutes, stirring occasionally. Set aside. Meanwhile, coat a grill pan with cooking spray, then set over medium heat. Season the chicken breasts with salt and pepper. When the pan is hot, add the chicken. Sear for 3 to 5 minutes per side, or until cooked through. Being careful not to drip any into the pan, use about half of the remaining honey to baste the tops of each chicken breast. Serve the chicken with a dollop of the 3-onion jam, then drizzle additional honey over each plate.

Pork Chops with Pineapple-Apple Chutney

Pork Chops with Pineapple-Apple Chutney

1 pound, 2 ounces pared and cored fresh pineapple, cut into small pieces
1 small Granny Smith apple, pared, cored and chopped finely
1/2 C. golden raisins, chopped
1/2 C. finely chopped red bell pepper
1/3 C. finely chopped red onion
1/4 C. cider vinegar
2 T. finely chopped fresh ginger root
1 T. + 1 tsp. orange marmalade
1 small jalapeno pepper, seeded and finely chopped
1 tsp. finely chopped garlic
1 tsp. yellow mustard seeds (optional)
1/4 tsp. cinnamon
Pinch ground cloves
Salt and freshly ground black pepper to taste
1 T. + 1 tsp. olive oil or vegetable oil
Four 5-ounce loin pork chops (with bone)

To prepare chutney, in a heavy medium saucepan, combine all ingredients except oil and pork chops; place over medium-low heat. Bring to simmer; if mixture is dry, add water, 1-2 T. at a time, to keep mixture moist. Cook until mixture thickens and flavors blend, about 40-45 minutes. Preheat oven to 300oF. In heavy 10-inch ovenproof skillet, heat oil over medium-high heat. When hot, add chops and sauté 1-1 1/2 minutes each side, until browned. Place skillet in oven and cook another 10-15 minutes, turning occasionally. Serve with pineapple-apple chutney.

Yield: 4 servings
Calories: 338
Fat: 13g
Fiber: 2g

Fried Plantain with Spicy Tomato Relish

Fried Plantain with Spicy Tomato Relish

3/4 C. chopped onion
2 cloves garlic, minced
1 T. cooking oil
1 C. chopped tomato
1 C. chopped red sweet pepper
1/2 of a 6-ounce can tomato paste (1/3 C.)
1 small jalapeno pepper, seeded, if desired, and finely chopped
Salt
Pepper
2 ripe plantains
1/2 C. cooking oil

In a medium saucepan cook onion and garlic in the 1 T. hot oil about 5 minutes or until tender. Stir in tomato, chopped red sweet pepper, tomato paste, and jalapeno pepper. Cook, uncovered, over low heat for 10 to 15 minutes or until desired consistency. Add salt and pepper to taste. Remove from heat and keep warm. Meanwhile, peel plantains and halve lengthwise or cut long diagonal slices 1/2 to 3/4 inch thick. In a large skillet heat the 1/2 C. oil over medium heat. Fry plantain halves or diagonal slices in hot oil about 4 minutes or until tender and golden, turning once. Carefully remove from skillet and place on a cutting board. Using the back of a spatula, press to flatten plantain halves to 1/4-inch thickness. Return to skillet; fry 1 to 2 minutes more or until heated through, turning once. Drain on paper towels. Season to taste with salt and pepper. Serve with warm tomato relish. Makes 4 servings. *Note: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn’t come in contact with the peppers. Always wash your hands and nails thoroughly in hot, soapy water after handling chili peppers. Make-ahead tip: Prepare relish; cover and chill up to 1 week. Reheat to serve.

Yield: 4 servings
Calories: 295
Fat: 18g
Fiber: 4g

Meyer Lemon-Ginger Marmalade Recipe

Meyer Lemon-Ginger Marmalade Recipe

2 lbs. Meyer lemons

8 cups Sugar

2 cups Fresh lemon juice

1 tbsp. Peeled and grated ginger

1 tbsp. Finely chopped crystallized ginger

 

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Cut the ends off of all of the lemons. Slice the lemons as thin as possible. Place the lemon slices in a large saucepan and add 8 cups of water. Bring to a boil over medium-high heat. Allow to cook for 15 minutes, stirring frequently. Remove from the heat. Measure the lemon slices and their liquid in a quart sized measuring cup. Note the amount and then return to the pan. For each cup of water/lemon mixture, add 1-1/4 cups sugar to the saucepan. Stir in the lemon juice. Bring mixture to a bowl over medium heat. Allow to boil for 10 minutes. Add the fresh ginger and continue to boil, until mixture thickens, about 10-15 minutes. Stir in the crystallized ginger. Ladle the marmalade immediately into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and threads. Cover with two-piece lids {I used Weck jars} and screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process for 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

Rhubarb and Onion Relish

Rhubarb and Onion Relish

4 C. fresh rhubarb, chopped
2 C. cider vinegar
4 C. diced onions
1 (2 lb) package brown sugar
1 tsp. celery salt
1 tsp. salt
1 tsp. black pepper
1 tsp. ground cinnamon
1 tsp. ground cloves

Cook rhubarb and vinegar over medium heat for 20 minutes. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Pour into hot sterilized jars and seal immediately. Process for 15 minutes in a boiling water bath.

Calories: 3585
Fat: 2.6g
Fiber: 22.8g

Broiled Salmon With Tarragon-Citrus Relish

Broiled Salmon With Tarragon-Citrus Relish

1 T. canola oil
6 salmon fillets, 4 to 5 oz. each
salt to taste
freshly ground black pepper
1 grapefruit, peeled and cut into sections (remove all membranes)
2 oranges, peeled and cut into sections (remove all membranes)
juice of 1 lemon
1 tsp. chopped, fresh tarragon

Preheat the broiler. To make the citrus relish, combine the grapefruit and orange sections in a mixing bowl. Add the lemon juice and tarragon and set aside. (This can be made in advance and stored in the refrigerator for up a day or two. The relish should be served at room temperature.) Brush the fillets with oil and season generously with salt and pepper. Place the seasoned fillets on a non-stick baking sheet. Broil the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets will take less time, thicker fillets will take more.) Place the fillets on warmed plates, top with citrus relish and serve immediately.

Servings: 6
Calories: 230
Fat: 7 g