Kristen's Recipes

1 lb. rhubarb, diced (about 4 C. 1/2-inch slices)

2 to 3 medium lemons

3 C. granulated sugar

1/4 C. crystallized ginger, chopped

1/3 C. slivered almonds, toasted and coarsely chopped (see note)

Place rhubarb slices in a wide, heavy 5- or 6-quart saucepan. Zest the lemons to make 3 T.; add to the pot. Squeeze 2 lemons to make 6 T. juice; add to the pot. Mix in the sugar and ginger. Let the pot stand for 3 hours or until sugar is dissolved. Wash 3 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. Stir rhubarb mixture thoroughly, then place pot over medium-high heat and bring the mixture to a boil, stirring often. Cook 10 to 15 minutes, stirring often, until a thermometer reads 220 degrees or the mixture passes the cold saucer test (see note). Remove from heat and stir in the nuts. Drain the jars. Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe the jar rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Cool until the lids pop, a few hours, then refrigerate for up to 2 months, or freeze for 1 year. For longer storage, process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Note: To test for doneness use the cold saucer test. To do a test, remove pan from heat and place a spoonful of hot jam on a chilled plate. Place in freezer for 1 minute; draw finger through jam on saucer. If jam does not flow back and fill in path, it is thick enough.

5 medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut (I prefer ground coconut)
3 cups of white sugar
3 T. lemon juice (use bottled for uniform acidity)

Peel and slice bananas, then add all ingredients to a heavy saucepan. Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved. When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes. (or simply store in fridge)

Other fruits can be added, particularly topical fruits such as mango. Also, it is common for the butter to take on a light pink hue when processed. The sample on the right below was not processed, but just stored in the fridge…which I started to do once it became clear that this ambrosia doesn’t hang around long enough to require canning!)

3 1/2 C. sugar

1 lemon, juiced

1/4 C. cinnamon red hots

6 oz. bottled liquid pectin

In a large saucepan, combine blueberries, sugar, lemon juice and cinnamon red hots.  Bring to a full boil and boil for 1 minute, stirring constantly.  Stir in liquid pectin.  Remove from heat and skim off foam.  Pour hot jam into sterilized jars.  Seal and store in a cool dry place.  Storage life on shelf, one year.

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1 C. dry white wine

2 C. sugar

1/2 C. vinegar

1 C. fresh basil leaves, or other herbs as a variation

3 oz. bottled liquid pectin

Combine wine, sugar, and vinegar in a saucepan, over medium heat.  Heat and stir to dissolve sugar.  Stir in basil and bring to a boil.  Stir in pectin and remove from heat.  Pour into sterile jars.  Screw on lids or top with melted wax.  Serve at room temperature.

Basic Herb Jelly recipe

2 cups of your favorite fresh herb leaves or flowers (if using dry herbs, use 1 cup)
2 cups water, apple juice or white wine
1/4 cup fresh lemon juice or white wine vinegar
4 cups sugar (white or brown)
3 ounces liquid fruit pectin
pinch of salt
1-2 drops food color, optional

Wash half-pint jelly jars in the dishwasher, or sterilize in boiling water. Keep jars hot until ready to fill with jelly. Use new Ball or Kerr canning lids, and keep them in hot water.

Method:
Coarsely chop your chosen herbs and put in a medium saucepan. Add 2 cups of water or juice and bring to a constant boil for about 10 seconds. Remove from heat and let stand until completely cooled. Strain, discarding herbs, so that you have 1 1/2 cups of the liquid.

Pour the herbal infusion (liquid) into a large cooking pot and add lemon juice or vinegar and the sugar. Bring to a hard boil, then add the liquid pectin and continue to boil for exactly one minute. Remove from heat and skim off any foam and discard it.

Pour the hot jelly immediately into hot, half-pint jelly jars, filling them to within 1/2 inch of the top. Wipe the rims of the jars with a damp cloth and screw on the hot lids, just lightly tightening. Tip the covered jars upside down for about a minute to coat the inside and create a seal. Place right side up on a towel and let cool. Label and store in a cool, dark place. Your jelly will keep for 1-2 years.

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Sweet and Spicy Canned Onion Marmalade

2 pounds onions preferably sweet or a mix of sweet and regular

1 C. apple juice

1/2 C. cider vinegar

2 teaspoons fresh minced garlic

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground mustard

1 teaspoon crushed red pepper flakes

3 T. Low or No Sugar Needed pectin – flex batch equals 1 box

1/2 teaspoon butter or oil optional to reduce foaming, but I always use it

1 C. honey

1/2 C. brown sugar

Prepare water bath canner, 6 half pint jars & lids, keeping warm until needed. Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise. Place slices in an 8-quart measuring C. – you should have 6 C. of onion slices. Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8-quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can’t be stirred down over high heat, stirring constantly. Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed). Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner. Place lid on canner and bring to a gentle, steady boil – process for 10 minutes, maintaining steady boil the entire time. Turn off heat and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed). Notes: *You don’t have to can this – it will keep for 2-3 months in the refrigerator.

• Use as a glaze for meats like chicken, ham and pork, as well as seafood (my favorite is shrimp).
• Top grilled steak, pork, chicken and seafood.
• Add on top of Boursin cheese or cream cheese as an appetizer.
• Mix into sour cream as a dip for crackers, pretzels, or chips.

Cherry-Vanilla Jam Recipe

2 pounds cherries, pitted

2 scant C. sugar

1/4 tsp. vanilla powder

Wash, stem, and pit the cherries. If desired, chop them down more finely.  In a large nonreactive pot, combine the cherries, sugar and vanilla powder. Macerate for several hours or overnight in the refrigerator.  Put the pot over medium heat. Heat the macerated fruit, stirring occasionally, until the sugar is fully dissolved. Turn the heat to high, and cook, stirring only to prevent scorching, until ​the gel point is reached.  Pour the jam into clean, heated jars and process in a water bath canner for 10 minutes, adjusting for altitude.

Grapefruit and Vanilla Bean Jam

5-6 large pink grapefruits about 5-6 pounds, you can also use Ruby Red grapefruit

1 1/2 C. sugar or more to taste

2 vanilla beans

Remove the rind from the grapefruits. Thickly slice the fruit and then cut or break apart into pieces. Discard any seeds. Puree the fruit in a food processor or blender, and then pour it into a heavy bottomed pot, along with the sugar. Cut the vanilla beans in half and then make a slit down the length of each piece. Pry the beans open with the tip of your knife and scrape out the seeds, adding them to the pot with the grapefruit. Throw the pods right in, too. Bring the pot up to a boil, then turn down and boil for about 40-50 minutes. You won’t have to tend it much at first, but toward the end you’ll need to keep an eye on it and stir often to prevent scorching. It will be greatly reduced, darker, and thicker at about the 40 minute mark. The longer you boil it the thicker the jam will be, but I found about 45 minutes was sufficient. Remove the vanilla bean pods and discard. Pour the hot jam into jam jars and let cool before covering and refrigerating. Use within 2 months, or freeze.

Blackberry & Apple Jam

2 large cooking apples, cored and thinly sliced, cores reserved

3 pounds fresh blackberries

5 C. sugar

3 T. freshly squeezed lemon juice

2 to 3 T. blackberry or raspberry cordial, or liqueur (optional)

Prepare a hot water bath (see here). Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside.  Put the reserved apple cores in a piece of cheesecloth and tie the ends securely with kitchen twine into a sachet. In a preserving pot or deep pot, combine the apple slices, blackberries, and the sachet. Cover the fruit with water. Bring to a simmer over medium heat and cook for about 10 minutes, stirring frequently, or until the fruit is very tender and starting to fall apart. Remove the pot from the heat. Remove and discard the sachet. Using a sieve or fine strainer, purée the fruit by passing it through into a clean pan. Add the sugar, lemon juice, and cordial (if using). Return the mixture to a simmer over low heat. Continue to cook, stirring often, for 20 to 25 minutes or until the jam gels and the mixture reaches 220°F, measured with a candy thermometer. Test for gel after 20 minutes (see here).  Ladle the jam into the prepared jars, leaving ¼ inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings.  Process the jars in a hot water bath (see here) for 10 minutes. Turn off the heat and let the jars rest in the water bath for 10 minutes. Carefully remove the jars from the hot water canner. Set aside to cool for 12 hours. Check the lids for proper seals (see here). Remove the rings, wipe the jars, label, and date them, and transfer to a cupboard or pantry. Refrigerate any jars that do not seal properly and use within 1 month. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate, and consume within 1 month.

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.

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

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.

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.

1/8 tsp. Butter

1 1/2 C. of Water

2 Medium oranges

1 Medium Size Blood Orange

1 Large Regular Lemon

1 Large Meyer Lemon

1/8 tsp. Baking Soda

1 Pouch of Liquid Pectin such as Sure Jell

Measure sugar into a bowl, top with 1/8 Tsp. butter, cover, and set aside. Pour water in a large saucepan, cover with a lid and set aside. Using a zester, carefully remove zest from all of the fruit and place in the large saucepan, stir into the water, cover with the lid and set aside. Try not to remove any of the white part, known as the pith, as it will give your marmalade a bitter flavor. Segment and chop all of the fruit, catching their juices in a non reactive bowl. (Be sure to remove all pits.) Cover bowl of fruit and juices and set aside. Add baking soda to water and zest. Bring to a boil, reduce heat to medium low, cover, and simmer for 2o minutes. As the zest simmers for 20 minutes, it is a good time to check the dishwasher cycle to be sure it is still on heated dry, re-read instructions for filling and sealing jars, and it is a good time to wash, dry, and put away all dirty dishes used so far. Place Liquid Pectin Pouch standing up in a glass measuring C. and cut off the top of the pouch using clean scissors. Set the pectin near the simmering zest, so it will be handy, when ready to use. As soon as the zest mixture is done simmering, turn the heat up to high and add the fruit, juice, sugar, and mix well. Bring water in the water bath canner, tea kettle, and small sauce pan back to a heavy rolling boil. Quickly remove small saucepan full of boiling water from the stove and place on a trivet. Place clean lids in the water, cover, and allow to rest, until ready to use. Turn heat under tea kettle down to medium low. Bring jam to a heavy rolling boil that will continue even as mixture is stirred. Reduce heat to medium or medium low so mixture is bubbling gently. Continue to stir as mixture simmers for 8 minutes.*It is very important to stir constantly so mixture will not burn. Turn heat back up to high and bring mixture back up to a rapid boil for 1 minute. Add pectin and bring mixture back up to a boil, stirring constantly for 1 more minute. Remove marmalade from the heat, set on trivet, and quickly skim off any foam with a metal skimmer. Remove 1 hot jar from the dishwasher, place funnel on top of jar, and ladle marmalade into jar, being sure to leave 1/4 th of an inch head space. Remove the funnel, use bubble freer to remove bubbles from jar, slightly wet the clean paper towels with water and use to wipe any jam from the top of the jar. Using lid wand, remove 1 lid from the small saucepan of water, line up and place on top of the jar and screw band on, making sure the band is not too tight. Lift canning rack; latch onto sides of canner, and using jar lifter, place jar of marmalade on the rack. Continue this process till all jars are full and are resting lid side up on the rack. The jars should all be half covered with boiling water at this point. Gently lower rack in to the boiling water. The jars should be covered with 1 – 2 inches of water. If more water is needed, pour boiling water from tea kettle into the water bath canner at this point. Bring water in water bath canner to a boil and process the jars for 10 minutes. Meanwhile, begin to clean up the kitchen and set down a dish towel to place under the hot processed jars of marmalade while they cool. (Setting hot jars on a cool surface may cause them to shatter.) Turn off the heat, remove the lid, and allow the pot to cool for 5 minutes. Lift canning rack, latch onto sides of canner, carefully remove jars one by one with the jar lifter, and place 1 – 2 inches apart of the clean dish towel. Do not tilt jars to remove water from the lid as this may affect the seal. The water will easily evaporate from the heat of the jar. Listen for and count the pings, the sound that the jars make as they seal. Allow jars to sit for 24 hours before removing bands and checking lids to be sure they are sealed. Store homemade marmalade in a cool dark place such as a basement for up to 1 year.

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16 C. (4 lbs) Strawberries, hulled and halved
2 ½ C. Sugar
½ C. Fresh lemon juice
1 packet of pectin
1 tsp. Fresh or dried lavender

In a large non-reactive pan add the strawberries and sugar. Cover and let stand at room temperature for 1 to 2 hours. Have ready hot, sterilized jars and their lids. You can sterilize by placing in a 225 degree oven on a cookie sheet for 15 minutes or sterilize in hot water or the dishwasher. Place 2 or 3 small plates in the freezer. Add the lemon juice and pectin to the pot. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, add lavender, stirring frequently, for 10 minutes. Remove from the heat. Use 1 tsp. jam and a chilled plate to test if the jam is ready. The mixture is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for a few minutes longer and retest. Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if needed. Wipe the rims clean and seal tightly with the lids. Process the jars for 10 minutes in boiling water bath. Remove and let cool on a towel. The lids will pop and that means they are sealed. To test, simply press down on the lid and if no popping happens, they are sealed. Tighten the lids and store in a dark, cool location.

2 pounds of strawberries, some super ripe, some under ripe
½ C. water
2 tsp. lemon juice (about 1 lemon)
1 C. sugar
¼ C. roughly chopped basil leaves
2 tsp. vodka

Remove the stem from the strawberries and halve or quarter them if they are large. Place them in a large stockpot with the water and bring to a boil. Cover, reduce heat to medium and continue to boil for 10 minutes, stirring occasionally to prevent the berries from sticking to the pot. Meanwhile, put the sugar and basil leaves into a food processor fitted with a steel-blade attachment. Pulse until the basil is finely minced and the sugar turns a pale green color. Set aside. Remove the lid from the pot and stir the lemon juice into the berries (after they have simmered for 10 minutes). Add the sugar, ½ C. at a time, waiting for the liquid to return to a boil before adding more. Continue to boil for another 5 minutes, stirring frequently. Skim any foam that rises to the surface, if desired. Cook only until the jam begins to stick on the bottom of the pot. You should be able to draw a trail through the jam with your spatula. Another sign that the jam is ready is that it will begin to sputter. Pour jam through a funnel into hot, sterilized jars to within ¼ inch of the lips. Wipe the rims clean with a paper towel that you’ve submerged in the vodka. Attach new lids, and screw caps tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.