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Easy Cape Gooseberries Preserves

Easy Cape Gooseberries Preserves

Easy Cape Gooseberries Preserves

 

4 C. cape gooseberries, husked

1 lemon, juice and zest

1 1/2 C. sugar

Instructions

 

Combine the cape gooseberries, juice and zest of one lemon, and sugar in a heavy-bottomed sauce pan over medium heat. Bring to a boil, stirring occasionally, and reduce heat to maintain a simmer for 30 to 40 minutes. You can mash the gooseberries toward the end if you want a smoother jam, but I love the textural quality of leaving some of the fruit whole. Pour the preserves into sterilized canning jars. Seal the jars, then submerge them in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the lids to make sure they’ve fully sealed; refrigerate any jars with imperfect seals. The jam will keep in the fridge for several months, so you can skip the canning process and simply refrigerate your final product after it’s cooled to room temperature.

Melon Jam with Lime and Vanilla

Melon Jam with Lime and Vanilla

Melon Jam with Lime and Vanilla

 

For 3 jars

2 large Melon

1 lime

1 Vanilla pod

750 g Sugar in pieces

 

Cut the melons in half. Remove the glitches. Take the flesh. Weigh it: you have to get 1 kg. Bring 15 cl of water with the sugar to a boil in a jam bowl (or in a casserole). Add melon, grated zest and lime juice and split vanilla bean. Cook for about 50 minutes over low heat, turning often. Check the cooking: a few drops poured on a cold plate flow slowly (this jam is always a little liquid). Skim and put in jars. Close and turn the jars over on their lids until cooled.

Roasted Pepper, Tomato, and Preserved Lemon Relish

Roasted Pepper, Tomato, and Preserved Lemon Relish

2 red bell peppers, roasted, peeled, and seeded
1/4 tsp. salt
2 tsp. diced salted lemon rind
1 tomato, peeled, seeded, and diced
1 tsp. balsamic or rice vinegar
1 garlic clove, minced
1/4 C. olive oil
1 baguette bread, sliced

Finely dice roasted peppers. Combine with the salt, salted lemon rind, tomato, and vinegar. Set aside. Turn oven on to broil. In a small bowl, combine the garlic and olive oil. Cut 12 slices of baguette on a diagonal. Paint each one with olive oil/garlic mixture. Place on a baking sheet. Broil until lightly browned, 2 to 3 minutes on each side. Let cool and top with tomato/bell pepper mixture. Serve immediately.

Rhubarb Conserve with Ginger and Lemon

Rhubarb Conserve with Ginger and Lemon

rubarb1 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.

Monkey Butter

Monkey Butter

55f5734572378db61d14cbf42f80fc02a 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!)

Watermelon Rind Relish

Watermelon Rind Relish

3 quarts water

6 C. shredded watermelon rind

1 C. sugar

1 C. cider vinegar

1 1/2 T. dry mustard

2 tsp.  ground turmeric

1 1/2 tsp.  ground ginger

1/2 tsp.  salt

1/2 tsp.  celery seeds

 

Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well. Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers. Serve the relish with ham or fish, or stir a little into steamed carrots.

 

 

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Spiced Blueberry Jam

Spiced Blueberry Jam

spiced4 C. fresh blueberries, rinsed and drained

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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Sweet Hot Jalapeño Jelly

Sweet Hot Jalapeño Jelly

Serve with fajitas, flautas, tacos, taquitos and carnitas.  Also a terrific dipping sauce for finger food like shrimp and chicken wings.

¾ C. chopped Red Bell Pepper

¾ C. chopped Green Bell Pepper

1/3 C. seeded, diced Jalapeño

2 ¾ C. Sugar

½ C. Red Wine Vinegar

1 T. fresh Lime Juice

6 T. Certo Liquid Pectin

Combine peppers, jalapeno, sugar, vinegar and lime juice in a large saucepan over medium heat.  Heat until warm and sugar is dissolved.  Pour in blender and puree for 5 seconds.  Return blended mixture to saucepan and bring to a boil.  Skim off any foam that rises to the surface.  Decrease heat to low and simmer 5 minutes.  Stir in pectin, increase heat to medium high and bring to a boil.  Remove from heat and cool.  Jelly will set as it cools; transfer to desired storage container when still warm.  Cover and refrigerate up to 5 days.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Zucchini Relish

Zucchini Relish

2 bunch Radishes, coarsely shredded (about 2 C.)

2 medium Zucchini, coarsely shredded (about 3 1/2 C.)

1/2 C. Cider Vinegar

2 T. Olive Oil

1/2 tsp. Salt

4 T. Brown Sugar Twin

 

At least one hour before serving (up to a day ahead), mix all ingredients along with salt to taste.  Cover and refrigerate, stirring occasionally.  Delicious with grilled hamburgers, hot dogs and steak.  Bring on the BBQ!

 

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Herb Jelly

Herb Jelly

3 sterile 8oz canning jar with lid

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.

Herb_jellies_lr

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 Olive Jam

Sweet Olive Jam

2 C. drained and pitted Kalamata olives (packed)
1 C. drained and pitted high-quality green olives (packed)
1 1/3 C. sugar
1 1/3 C. water
1 medium lemon
1 large green apple, peeled, cored and diced
1/3 C. mild honey

Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 C. water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a C. liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate.

Apricot Pepper Jelly

Apricot Pepper Jelly

 

1 C. red or green bell peppers, cut into strips

2 C. cider vinegar

1/3 C. jalapeño peppers, remove stems & seeds

1 to 1 1/4 C. dried apricot halves, finely slivered

6 C. sugar

3 oz. pouch liquid pectin

5 drops food color, same color as pepper

 

Combine pepper strips, vinegar and jalapeño peppers in an electric blender.  Process stop-and-go fashion until somewhat ground, but small chunks remain.  Combine with apricot strips and sugar in saucepan; bring to a boil.  Boil 5 minutes.  Remove from heat; skim off any foam.  Cool 2 minutes, then mix pectin and food color.  Pour into sterilized jars and fasten lids.  Process in boiling water bath for 15 minutes if desired.  Cool. This gourmet jelly is superb with cream cheese and crackers and is a zippy complement to roasts.

A Collection of Cranberry Sauces

A Collection of Cranberry Sauces

Cranberry Citrus Sauce

 

1 (12-oz.) bag fresh or frozen cranberries

Juice and zest (finely grated peel) of 1 lemon

Juice and zest (finely grated peel) of 1 orange

1 1/4 C. brown sugar

1/2 C. walnuts, coarsely chopped

In a saucepan combine cranberries, lemon, orange, and brown sugar. Bring to a boil. Reduce heat and simmer gently for 5-7 minutes. Stir often, but beware of popping cranberries. Remove from heat and add walnuts. Let cool and refrigerate until ready to serve. You can make the sauce ahead of time, as it will keep 3-4 days.

 

 

Cranberry Relish

 

2 small to medium red apples

1 large or 2 small oranges

3 C. firm fresh cranberries

1-1/2 C. sugar

1/8 tsp. Salt

1/2 C. pecans, optional

 

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds. With steel blade inserted in processor bowl, chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few chunks at a time, until finely chopped, but not pureed. Empty each batch into bowl with cranberries. Add sugar and salt. Stir to blend. Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops as relish stands a few days. Will keep up to one month. At serving time, sprinkle with chopped pecans if desired.

 

 

Cranberry Relish in Orange Cups

6 Oranges

1 cup Light Brown Sugar, firmly packed

1 cup Orange Juice

1/2 cup Water

2 T. crystallized Ginger, finely chopped

1/2 tsp. ground Ginger

Dash of ground Cloves

4 cups Cranberries

 

Cut the oranges in half and remove pulp. Cover and store orange shells in the refrigerator; they will keep well for 2 days. To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact. In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger, and cloves. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved. Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally.  Add the cranberries and return the mixture to a boil over high heat. Reduce heat again to medium-high, and boil for 3 to 5 minutes or until skins pop, stirring occasionally. Transfer the relish to a covered container and refrigerate for at least 1 hour before serving. You may store in the refrigerator for up to 1 week. Spoon the cranberry relish into the orange shells to serve.

 

 

Whole-Berry Cranberry Sauce

 

1 lb. Fresh Cranberries

1 C. Water

1 C. Sugar

 

Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Refrigerate until cold, or serve warm.

 

 

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Prickly Pear Preserves (Yucatán)

Prickly Pear Preserves (Yucatán)

Prickly Pear Preserves (Yucatán)

In order to preserve the beautiful dark-purple color of the prickly pears, be sure to cook the preserves over medium heat so they simmer, not boil. Keep an eye on them toward the end of cooking; overcooking can also turn them brown.

 

2 prickly pears

One 1/2-inch piece ginger, peeled and cut into 1/4-inch slices

1 tablespoon white vinegar

1 tablespoon water

1 tablespoon sugar

1/4 teaspoon kosher salt

 

Remove the skin from the prickly pears. Put the flesh in a bowl and break it apart with a spoon until liquefied. Combine the prickly pear, ginger, vinegar, water, sugar, and salt in a medium-size saucepan, bring to a simmer over medium heat and simmer until the liquid is reduced by half and syrupy, 20 to 25 minutes. Let cool, then strain out the seeds and ginger.

Shallot Jam

Shallot Jam

1 T. olive oil

5 medium shallots, peeled and sliced thin

1/2 C. chicken broth

1/4 C. balsamic vinegar

2 heaping T. apricot jam or preserves

salt and pepper

 

Heat 1 T. of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the 1/2 C. chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

Sweet and Spicy Canned Onion Marmalade

Sweet and Spicy Canned Onion Marmalade

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

Cherry-Vanilla Jam Recipe

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

Grapefruit and Vanilla Bean Jam

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.

Drunken Rose Hips Jam

Drunken Rose Hips Jam

Drunken Rose Hips Jam

 

1/2 pound rosehips

2 C. red wine

3/4 C. water

1 1/2 C. sugar

 

Days 1-3. Rinse the rosehips well. Cut the dark spot off the end of each and halve them. Remove the inner seeds and hairs using a small, sturdy spoon. In a large bowl, cover the rosehips with the wine. Refrigerate, covered, for 3 days.  Prepare a hot water bath. Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside. Strain the rosehips. In a small saucepan set over medium-high heat, combine the water and strained rosehips. Cover the pan and bring to a boil. Cook for about 10 minutes, or until the rosehips are tender. Run the rosehips and their cooking water through the fine screen of a food mill. Measure and return the pulp to the saucepan. There should be about 1 1/2 C. of pulp. Add the sugar, adjusting the amount, as needed, to equal the pulp amount.  Over medium-high heat, bring the jam to a full, rolling boil. Turn off the heat. Skim off any foam. Ladle the jam into the prepared jars, leaving 1/4 inch of headspace. Use a nonmetallic utensil to remove any air bubbles. Wipe the rims clean and seal with the lids and rings. Process the jars in a hot water bath 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. Remove the rings, wipe the jars, label, and date them, and transfer to cupboard or pantry. Refrigerate any jars that don’t seal properly and use within 3 weeks. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate, and consume within 3 weeks.

Blackberry & Apple Jam

Blackberry & Apple Jam

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

Roasted Garlic and Onion Jam

Roasted Garlic and Onion Jam

3 large Spanish onions
2 heads garlic – roasted
2 T. sugar
2 T. brown sugar
4 T. balsamic vinegar

Squeeze roasted garlic cloves unto a small plate. Set aside. Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch thick pieces. Coat a 13 inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes. Add sugars; recover. Cook, stirring occasionally, until onions are golden, 20 – 30 minutes. Add 1/4 C. water and stir. Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar, roasted garlic cloves, and another 1/4 C. water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in an airtight container in the refrigerator for up to 1 week.

Savory Rhubarb Jam for Grilled Salmon

Savory Rhubarb Jam for Grilled Salmon

1/2 C. sherry

1 1/4 lb. rhubarb trimmed and cut in 1” pieces

3/4 C. sugar

Juice and zest of 1 large lemon

1/4 C. water

1 tsp. Dijon mustard

 

Cook ingredients in a non-reactive saucepan for 10 minutes or until jam like. Stir to prevent burning. Serve under or drizzled over the top of grilled salmon.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Lemon Marmalade

Lemon Marmalade

lemon marm4 pounds lemons, scrubbed and cut into 8 wedges each

8 1/2 cups sugar (3 3/4 pounds)

1/4 cup fresh lemon juice

Ten 1/2-pint canning jars with lids, sterilized in boiling water

 

On Day 1, in a large nonreactive saucepan, cover half of the lemon wedges with 2 inches of water (about 8 cups) and let stand at room temperature overnight.   One Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.   Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid.   Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.   On Day 3, add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.   Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.