All-Purpose Dry Marinade
Fresh for Drying:
1 medium onion, diced
5 cloves garlic, diced
1/4 c. fresh oregano, diced
1/4 c. chives, chopped
1 orange
1 lemon
1-2 chili peppers
Remaining Base:
1/3 c. brown sugar
1/3 c. paprika
1/3 c. kosher salt
1/3 c. coarse peppercorns
2 Tbsp. dry mustard
2 Tbsp. dry Worcestershire sauce powder
Place the onion, garlic, oregano, and chives, evenly spaced, on a lightly oiled baking sheet in the oven. Zest the orange and lemon peels; put them on a second layer or sheet. Finely dice the orange and lemon; place on a third layer or sheet. Carefully seed the hot peppers. Place on a fourth layer or sheet. Dry the herbs, fruit, and pepper in the oven at 150* until crunchy. The mixture will dry in about 2 hours, but make sure that everything is crunchy. Place all the dry ingredients in a spice grinder. Add spice to remaining base ingredients; mix well. Store in an airtight container located in a cool dark area for up to a year!!
Yield: about 1 1/2 cups
Showing posts with label Canning. Show all posts
Showing posts with label Canning. Show all posts
Sunday, May 29, 2011
Garlic Honey Mustard
1/4 c. freshly ground mustard
1/2 c. honey
1/4 c. whole dark mustard seed
1/2 c. malt or white vinegar
1 Tbsp. yellow mustard powder
1 Tbsp. finely ground garlic
salt to taste
pepper to taste
Thoroughly mix all ingredients. Taste test and adjust for personal preferences. To make the mustard thinner, add more vinegar; to make it thicker, add more mustard powder or honey. This mustard may be frozen, but canning offers a longer shelf life and better texture. Use a hot pack, hot water method, leaving at least 1/4 inch head space and immersing the jars for 25 minutes. Move to a cooling surface, leaving plenty of space between the jars. Check all lids when cool, tightening as needed. If any don't seal refrigerate or freeze instead.
Yield: about 2 cups
1/4 c. freshly ground mustard
1/2 c. honey
1/4 c. whole dark mustard seed
1/2 c. malt or white vinegar
1 Tbsp. yellow mustard powder
1 Tbsp. finely ground garlic
salt to taste
pepper to taste
Thoroughly mix all ingredients. Taste test and adjust for personal preferences. To make the mustard thinner, add more vinegar; to make it thicker, add more mustard powder or honey. This mustard may be frozen, but canning offers a longer shelf life and better texture. Use a hot pack, hot water method, leaving at least 1/4 inch head space and immersing the jars for 25 minutes. Move to a cooling surface, leaving plenty of space between the jars. Check all lids when cool, tightening as needed. If any don't seal refrigerate or freeze instead.
Yield: about 2 cups
Elegant Oven Strawberry Jam
8 c. halved or quartered strawberries
4 c. sugar
1/4 c. balsamic vinegar or lemon juice
Combine berries and sugar in a very large saucepan. Let stand for 2 hours, stirring several times. Add vinegar and bring to a boil over high heat; reduce heat and boil gently, uncovered, for 10 minutes. Pour into 2 9x13 inch glass dishes and put in oven at 150*. Bake until mixture is thickened and will form a gel, about 3 hours for convection, and 10 hours for standard, stirring occasionally. Ladle into sterilized jars and process for 30 minutes.
Yield: about 4 cups
8 c. halved or quartered strawberries
4 c. sugar
1/4 c. balsamic vinegar or lemon juice
Combine berries and sugar in a very large saucepan. Let stand for 2 hours, stirring several times. Add vinegar and bring to a boil over high heat; reduce heat and boil gently, uncovered, for 10 minutes. Pour into 2 9x13 inch glass dishes and put in oven at 150*. Bake until mixture is thickened and will form a gel, about 3 hours for convection, and 10 hours for standard, stirring occasionally. Ladle into sterilized jars and process for 30 minutes.
Yield: about 4 cups
Strawberry Lemonade Concentrate
6 c. hulled strawberries
4 c. freshly squeezed lemon juice
6 c. sugar
In a blender or food processor working in batches, puree strawberries until smooth. Transfer to large saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190* over medium-high heat, stirring occasionally. DO not boil. remove from heat and skim off foam. Ladle hot concentrate into hot jars, leaving 1/4 inch head space. Wipe rim. Place jars in boiling water completely covered with water for 30 minutes. Remove. Wait 5 minutes, then remove jars, cool and store.
6 c. hulled strawberries
4 c. freshly squeezed lemon juice
6 c. sugar
In a blender or food processor working in batches, puree strawberries until smooth. Transfer to large saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190* over medium-high heat, stirring occasionally. DO not boil. remove from heat and skim off foam. Ladle hot concentrate into hot jars, leaving 1/4 inch head space. Wipe rim. Place jars in boiling water completely covered with water for 30 minutes. Remove. Wait 5 minutes, then remove jars, cool and store.
Sweet Apple Cider Butter
6 lbs. apples, peeled, cored and quartered
2 c. sweet apple cider
3 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
In a large saucepan, combine apples and apple cider. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes. Working in batches, transfer apple mixture to a food processor with metal blade and puree just until uniform texture. Do not liquefy. Measure 12 c. of apple puree. In a clean large saucepan, combine puree, sugar, cinnamon, and cloves. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, until mixture thickens and holds its shape on a spoon. Ladle hot butter into hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space. Wipe rim. Center lid on jar. Put band on. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Wait 5 minutes, then remove jars, cool and store.
Yield: about 8 8oz jars or 4 pint jars
6 lbs. apples, peeled, cored and quartered
2 c. sweet apple cider
3 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
In a large saucepan, combine apples and apple cider. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes. Working in batches, transfer apple mixture to a food processor with metal blade and puree just until uniform texture. Do not liquefy. Measure 12 c. of apple puree. In a clean large saucepan, combine puree, sugar, cinnamon, and cloves. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, until mixture thickens and holds its shape on a spoon. Ladle hot butter into hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space. Wipe rim. Center lid on jar. Put band on. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Wait 5 minutes, then remove jars, cool and store.
Yield: about 8 8oz jars or 4 pint jars
Saturday, May 28, 2011
Mint and Rosemary Vinegar
4 c. red wine vinegar
2 tsp. sugar
2 c. loosely packed fresh mint leaves
1 c. fresh rosemary needles
1 sprig fresh rosemary for final bottling
1 spring fresh mint for final bottling
Heat together the vinegar and sugar in a medium saucepan just to a boil. Place the mint and rosemary in a clean jar and lightly bruise with a wooden spoon. Pour in the hot vinegar and let cool. Cover with plastic wrap fastened with string or a rubber band. Store in a cool, dimly lit place for at least 4 weeks, swirling the contents of the jar. Strain through a strainer. Insert a fresh sprig of rosemary and mint.
Yield: 1 quart
4 c. red wine vinegar
2 tsp. sugar
2 c. loosely packed fresh mint leaves
1 c. fresh rosemary needles
1 sprig fresh rosemary for final bottling
1 spring fresh mint for final bottling
Heat together the vinegar and sugar in a medium saucepan just to a boil. Place the mint and rosemary in a clean jar and lightly bruise with a wooden spoon. Pour in the hot vinegar and let cool. Cover with plastic wrap fastened with string or a rubber band. Store in a cool, dimly lit place for at least 4 weeks, swirling the contents of the jar. Strain through a strainer. Insert a fresh sprig of rosemary and mint.
Yield: 1 quart
Pomegranate Pancake Syrup
4 c. pomegranate juice
3/4 c. sugar
1 Tbsp. fresh lemon juice
Bring the juice to a boil over high heat in a medium saucepan and cook until it is reduced by half, about 20 minutes. Reduce the heat to a simmer and stir in the sugar and lemon juice. Cook for 5 minutes to dissolve sugar. Pour into a hot pint jar and seal with a new lid and metal ring. Process in a hot water bath for about 15 minutes. remove, cool, check seals, label, and store in a cool dry place. Syrup will also keep refrigerated for 2 weeks.
Yield: 1 pint jar
4 c. pomegranate juice
3/4 c. sugar
1 Tbsp. fresh lemon juice
Bring the juice to a boil over high heat in a medium saucepan and cook until it is reduced by half, about 20 minutes. Reduce the heat to a simmer and stir in the sugar and lemon juice. Cook for 5 minutes to dissolve sugar. Pour into a hot pint jar and seal with a new lid and metal ring. Process in a hot water bath for about 15 minutes. remove, cool, check seals, label, and store in a cool dry place. Syrup will also keep refrigerated for 2 weeks.
Yield: 1 pint jar
Apple Cider Butter
7-8 lbs. granny smith apples, washed and quartered, but unpeeled
6 c. apple cider, fresh or bottled
3 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
dash freshly grated nutmeg
Combine the apples, 4 c. of the cider, and 4 c. of water in a large stockpot. Bring to a boil over high heat and cook until the apples are very soft, about 20 minutes. Remove from the heat and cool slightly. Puree the apples discarding the seeds and peel. Transfer to oven proof pan and stir in the remaining cider, the sugar, cinnamon, allspice, cloves, and nutmeg. Place the pan over moderate heat and bring to a simmer, stirring occasionally. Reduce the heat to low and cook for 3 hours, uncovered, stirring frequently to prevent scorching. Preheat the oven to 250*. Place the pan on the center rack of the oven. Cook for 8 hours, stirring about once an hour, scraping the sides of the pan. The color will darken and a skin will form between stirrings. Remove a Tbsp. to a small saucer. Chill for 5 minutes in the freezer. The chilled mixture should be thick enough to mound and slide from the spoon. Taste and adjust the sugar and spices if necessary. Continue cooking for 3-4 hours more. Fill the jars. If you do not wish to jar the apple butter at this time, cover and refrigerate for up to 3 days. Then bring to a boil on top of the stove and ladle into jars. Wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot water bath for 22 minutes. Remove, cool, check seals, label, and store in cool dry place.
Yield: makes about 6 pint jars
7-8 lbs. granny smith apples, washed and quartered, but unpeeled
6 c. apple cider, fresh or bottled
3 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
dash freshly grated nutmeg
Combine the apples, 4 c. of the cider, and 4 c. of water in a large stockpot. Bring to a boil over high heat and cook until the apples are very soft, about 20 minutes. Remove from the heat and cool slightly. Puree the apples discarding the seeds and peel. Transfer to oven proof pan and stir in the remaining cider, the sugar, cinnamon, allspice, cloves, and nutmeg. Place the pan over moderate heat and bring to a simmer, stirring occasionally. Reduce the heat to low and cook for 3 hours, uncovered, stirring frequently to prevent scorching. Preheat the oven to 250*. Place the pan on the center rack of the oven. Cook for 8 hours, stirring about once an hour, scraping the sides of the pan. The color will darken and a skin will form between stirrings. Remove a Tbsp. to a small saucer. Chill for 5 minutes in the freezer. The chilled mixture should be thick enough to mound and slide from the spoon. Taste and adjust the sugar and spices if necessary. Continue cooking for 3-4 hours more. Fill the jars. If you do not wish to jar the apple butter at this time, cover and refrigerate for up to 3 days. Then bring to a boil on top of the stove and ladle into jars. Wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot water bath for 22 minutes. Remove, cool, check seals, label, and store in cool dry place.
Yield: makes about 6 pint jars
Peach Butter
10-12 lbs. ripe peaches, peeled and cut into 1/3 inch slices (about 16 cups)
3 c. sugar
2 Tbsp. fresh lemon juice
1/4 tsp. almond extract
1/4 tsp. freshly grated nutmeg
Stir all ingredients together in a large pan. Let stand at room temperature for 4 hours. Place the pan over high heat and bring the mixture to a boil. Lower the heat to moderate and cook, stirring occasionally, for 20 minutes, or until peaches appear glazed and are soft. Preheat the oven to 225*. Pour the contents in batches into a food processor fitted with the metal blade, and puree. Pour the puree into the preserving pan if ovenproof, or into a shallow roasting pan and place in the oven. Stir every 30 minutes for 2-3 hours. The puree will turn dark amber and become very thick. It will tend to darken more rapidly around the edges of the pan, so be sure to thoroughly stir. Remove from the oven and pour into jars. Wipe the rims clean with a damp towel. Seal with new lids and metal rings. Process in a hot water bath for 22 minutes. Remove, cool, check seals, label, and store in a cool dry place.
Yield: about 4 pint jars
10-12 lbs. ripe peaches, peeled and cut into 1/3 inch slices (about 16 cups)
3 c. sugar
2 Tbsp. fresh lemon juice
1/4 tsp. almond extract
1/4 tsp. freshly grated nutmeg
Stir all ingredients together in a large pan. Let stand at room temperature for 4 hours. Place the pan over high heat and bring the mixture to a boil. Lower the heat to moderate and cook, stirring occasionally, for 20 minutes, or until peaches appear glazed and are soft. Preheat the oven to 225*. Pour the contents in batches into a food processor fitted with the metal blade, and puree. Pour the puree into the preserving pan if ovenproof, or into a shallow roasting pan and place in the oven. Stir every 30 minutes for 2-3 hours. The puree will turn dark amber and become very thick. It will tend to darken more rapidly around the edges of the pan, so be sure to thoroughly stir. Remove from the oven and pour into jars. Wipe the rims clean with a damp towel. Seal with new lids and metal rings. Process in a hot water bath for 22 minutes. Remove, cool, check seals, label, and store in a cool dry place.
Yield: about 4 pint jars
Spiced Peaches with Vanilla Bean
4 1/2 lbs. freestone peaches (about 14)
4 c. sugar
3 1/2 c. champagne or white wine vinegar
4 cinnamon sticks, about 2 inches each
12 whole allspice berries
8 whole cloves
2 vanilla beans
Score a very small x through the skin on the bottom of each peach. Drop into boiling water and cook for 3 minutes. remove to a colander to drain and cool. Starting at the x, peel the skin away without marring the flesh. Set the peeled peaches aside. Handle gently. Combine the sugar, vinegar, cinnamon sticks, allspice, and cloves in a large pot. Cut the vanilla beans in half lengthwise and scrape the seeds into the pot. Reserve the beans. Simmer, uncovered, for 20 minutes. Carefully add the peaches and continue to cook on medium heat for 15 minutes, basting with liquid if the peaches are not totally immersed. Turn off the heat and remove the peaches with a slotted spoon to hot sterilized widemouthed quart jars. Pack the fruit in as tight as possible without crushing or mashing. Cut a peach in half, leaving the pit intact in one half, if necessary to fill the jar. Slide 2 cinnamon sticks and 1 vanilla bean into each jar. Put 6 allspice berries and 4 cloves in each jar. Pour boiling syrup over the fruit, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars clean with a damp towel and seal with new lids and metal rings. Process in a hot water bath for 25 minutes. Remove, cool, check seals, and label before storing. Season for 4 weeks before using. The peaches will darken slightly over time.
Yield: 2 quart jars
4 1/2 lbs. freestone peaches (about 14)
4 c. sugar
3 1/2 c. champagne or white wine vinegar
4 cinnamon sticks, about 2 inches each
12 whole allspice berries
8 whole cloves
2 vanilla beans
Score a very small x through the skin on the bottom of each peach. Drop into boiling water and cook for 3 minutes. remove to a colander to drain and cool. Starting at the x, peel the skin away without marring the flesh. Set the peeled peaches aside. Handle gently. Combine the sugar, vinegar, cinnamon sticks, allspice, and cloves in a large pot. Cut the vanilla beans in half lengthwise and scrape the seeds into the pot. Reserve the beans. Simmer, uncovered, for 20 minutes. Carefully add the peaches and continue to cook on medium heat for 15 minutes, basting with liquid if the peaches are not totally immersed. Turn off the heat and remove the peaches with a slotted spoon to hot sterilized widemouthed quart jars. Pack the fruit in as tight as possible without crushing or mashing. Cut a peach in half, leaving the pit intact in one half, if necessary to fill the jar. Slide 2 cinnamon sticks and 1 vanilla bean into each jar. Put 6 allspice berries and 4 cloves in each jar. Pour boiling syrup over the fruit, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars clean with a damp towel and seal with new lids and metal rings. Process in a hot water bath for 25 minutes. Remove, cool, check seals, and label before storing. Season for 4 weeks before using. The peaches will darken slightly over time.
Yield: 2 quart jars
Spiced Blueberry Marmalade
1 orange
1 lemon
1/4 c. fresh orange juice
1/4 c. fresh lemon juice
4 c. fresh blueberries, washed and de-stemmed
3 c. sugar
1/8 tsp. cinnamon
Dash of freshly grated nutmeg
Cut a thin slice from each end of the orange and lemon and discard. Score through the peel in 4 places and gently remove. Lay each piece flat and cut away half of the white pith. Cut peel into very fine shreds, 1/8 inch by 1 1/2 inches. Place the zest in a shallow pan with 1 1/2 c. of water. Bring to a boil, cover, and cook on high heat for 10 minutes. Meanwhile, remove the pulp of the orange and lemon from the membranes to extract any juice and add the orange and lemon juice. Cover and cook over medium heat for 15 minutes more. Add the blueberries, sugar, cinnamon, and nutmeg to the citrus mixture. Bring the marmalade to a boil and continue cooking, uncovered, for 20 minutes. The blueberries will pop open and the mixture will begin to thicken slightly and appear glossy. Turn off the heat and remove a small amount of marmalade to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles as a who when pushed to one side with a finger, it is ready to be jarred. This jam will thicken a great deal as it cools, so avoid overcooking. Ladle into hot sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot water bath for 15 minutes. Remove, cool, check seals, label, and store in a dry cool place.
Yield: makes about 5 half-pint jars
1 orange
1 lemon
1/4 c. fresh orange juice
1/4 c. fresh lemon juice
4 c. fresh blueberries, washed and de-stemmed
3 c. sugar
1/8 tsp. cinnamon
Dash of freshly grated nutmeg
Cut a thin slice from each end of the orange and lemon and discard. Score through the peel in 4 places and gently remove. Lay each piece flat and cut away half of the white pith. Cut peel into very fine shreds, 1/8 inch by 1 1/2 inches. Place the zest in a shallow pan with 1 1/2 c. of water. Bring to a boil, cover, and cook on high heat for 10 minutes. Meanwhile, remove the pulp of the orange and lemon from the membranes to extract any juice and add the orange and lemon juice. Cover and cook over medium heat for 15 minutes more. Add the blueberries, sugar, cinnamon, and nutmeg to the citrus mixture. Bring the marmalade to a boil and continue cooking, uncovered, for 20 minutes. The blueberries will pop open and the mixture will begin to thicken slightly and appear glossy. Turn off the heat and remove a small amount of marmalade to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles as a who when pushed to one side with a finger, it is ready to be jarred. This jam will thicken a great deal as it cools, so avoid overcooking. Ladle into hot sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot water bath for 15 minutes. Remove, cool, check seals, label, and store in a dry cool place.
Yield: makes about 5 half-pint jars
Pomegranate Jelly
4 c. bottled pomegranate juice
4 Tbsp. fresh lemon juice
6 c. sugar
3 oz. commercial liquid pectin
Combine the pomegranate juice, lemon juice, and sugar in a deep saucepan or stockpot. Bring to a full boil, stirring. Pour in the pectin and bring to a boil again for 1 minute, stirring. Immediately remove from the heat and skim off foam. Ladle into hot sterilized jars. Wipe the rims clean with a damp towel. Seal with new lids and metal rings. Process in a hot water bath for 15 minutes. Remove, cool, check seals, label, and store in a cool dry place.
Yield: about 7 half-pint jars
4 c. bottled pomegranate juice
4 Tbsp. fresh lemon juice
6 c. sugar
3 oz. commercial liquid pectin
Combine the pomegranate juice, lemon juice, and sugar in a deep saucepan or stockpot. Bring to a full boil, stirring. Pour in the pectin and bring to a boil again for 1 minute, stirring. Immediately remove from the heat and skim off foam. Ladle into hot sterilized jars. Wipe the rims clean with a damp towel. Seal with new lids and metal rings. Process in a hot water bath for 15 minutes. Remove, cool, check seals, label, and store in a cool dry place.
Yield: about 7 half-pint jars
Lemon Ginger Honey Jelly
2 1/4 c. clover honey
3/4 c. fresh lemon juice
3/4 c. fresh orange juice
1 Tbsp. finely chopped lemon zest (about 3 lemons)
1 Tbsp. finely chopped orange zest (about 3 oranges)
3 Tbsp. minced crystallized ginger root, rinsed to remove the sugar
3 oz. commercial liquid pectin
Bring the honey, lemon juice, orange juice, and lemon and orange zest to a boil in a sauce pan. Stir in the ginger. When mixture comes back to a boil, add the pectin and return to a boil. Boil on high heat for exactly 1 minute, stirring constantly. Remove from the heat and stir for 3 minutes to distribute the zest and the ginger. Ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot water bath for 15 minutes. remove, cool, check seals, label, and store in a cool, dry place.
Yield: about 4 half-pint jars
2 1/4 c. clover honey
3/4 c. fresh lemon juice
3/4 c. fresh orange juice
1 Tbsp. finely chopped lemon zest (about 3 lemons)
1 Tbsp. finely chopped orange zest (about 3 oranges)
3 Tbsp. minced crystallized ginger root, rinsed to remove the sugar
3 oz. commercial liquid pectin
Bring the honey, lemon juice, orange juice, and lemon and orange zest to a boil in a sauce pan. Stir in the ginger. When mixture comes back to a boil, add the pectin and return to a boil. Boil on high heat for exactly 1 minute, stirring constantly. Remove from the heat and stir for 3 minutes to distribute the zest and the ginger. Ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot water bath for 15 minutes. remove, cool, check seals, label, and store in a cool, dry place.
Yield: about 4 half-pint jars
Pear and Ginger Jam
5 lbs. small pears, peeled, cored, and cut into 1/4 inch slices
2 c. sugar
2 Tbsp. minced candied ginger root, rinsed
2 tsp. grated lemon zest
1/4 c. fresh lemon juice
1 vanilla bean, split and scraped
Toss the pears with the sugar, ginger root, zest, lemon juice, and vanilla bean in a large bowl. Let stand 3 hours at room temperature or refrigerate overnight. Pour the pear mixture into a large 6-quart nonreactive shallow pan and place over high heat. Bring to a boil, reduce heat to low, and continue cooking for 1 1/2 hours. Stir occasionally. Pieces of pear will still be visible and jam will have thickened to a chunky applesauce consistency. Remove vanilla bean. Ladle the jam into hot sterilized jars, and seal with new lids and metal rings. Wipe rims clean with a damp towel. Process in a hot water bath for 15-20 minutes. Remove, cool, check seals, label and store.
Yield: About 5 half-pint jars
5 lbs. small pears, peeled, cored, and cut into 1/4 inch slices
2 c. sugar
2 Tbsp. minced candied ginger root, rinsed
2 tsp. grated lemon zest
1/4 c. fresh lemon juice
1 vanilla bean, split and scraped
Toss the pears with the sugar, ginger root, zest, lemon juice, and vanilla bean in a large bowl. Let stand 3 hours at room temperature or refrigerate overnight. Pour the pear mixture into a large 6-quart nonreactive shallow pan and place over high heat. Bring to a boil, reduce heat to low, and continue cooking for 1 1/2 hours. Stir occasionally. Pieces of pear will still be visible and jam will have thickened to a chunky applesauce consistency. Remove vanilla bean. Ladle the jam into hot sterilized jars, and seal with new lids and metal rings. Wipe rims clean with a damp towel. Process in a hot water bath for 15-20 minutes. Remove, cool, check seals, label and store.
Yield: About 5 half-pint jars
Apricot and Honey Jam
6 lbs. ripe apricots (about 50)
2 c. sugar
1/2 c. clover honey
3 Tbsp. lemon juice
Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be approximately 4 quarts. Gently combine the apricot slices, sugar, honey, and lemon juice in a large nonreactive bowl. Allow to stand at room temperature for 3-4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar. Pour the fruit mixture into a large 6-quart nonreactive shallow preserving pan and bring to boil over high heat. With a metal spoon skim off any foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally, for 20-30 minutes until the mixture is thick with a few chunks left and appears slightly glazed. Turn off the heat and skim any additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot water bath for 20 minutes. Remove, cook, check seals, label and store in a cool dry place.
6 lbs. ripe apricots (about 50)
2 c. sugar
1/2 c. clover honey
3 Tbsp. lemon juice
Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be approximately 4 quarts. Gently combine the apricot slices, sugar, honey, and lemon juice in a large nonreactive bowl. Allow to stand at room temperature for 3-4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar. Pour the fruit mixture into a large 6-quart nonreactive shallow preserving pan and bring to boil over high heat. With a metal spoon skim off any foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally, for 20-30 minutes until the mixture is thick with a few chunks left and appears slightly glazed. Turn off the heat and skim any additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot water bath for 20 minutes. Remove, cook, check seals, label and store in a cool dry place.
Chestnut Spread
2 lbs. chestnuts
1 c. water
3 c. sugar
2 tsp. vanilla extract
If you are using dried chestnuts, soak in fresh water overnight. Score the chestnuts top and bottom with a sharp knife. Boil in water to cover 10-20 minutes. Be sure to peel the dark inner skin too as it is quite bitter. After peeling the chestnuts, cover them with fresh water and boil until tender. Process in the blender or food processor to a puree. In a pot, make a syrup of the water, sugar and vanilla; add the chestnuts and cook gently until thick. Ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Process 30 minutes in a boiling water bath. remove from the water bath and let cool completely. Check the seals, label and store in as dry a place as possible. This spread does not keep very well no more than 3 months.
Yield: about 4 cups
2 lbs. chestnuts
1 c. water
3 c. sugar
2 tsp. vanilla extract
If you are using dried chestnuts, soak in fresh water overnight. Score the chestnuts top and bottom with a sharp knife. Boil in water to cover 10-20 minutes. Be sure to peel the dark inner skin too as it is quite bitter. After peeling the chestnuts, cover them with fresh water and boil until tender. Process in the blender or food processor to a puree. In a pot, make a syrup of the water, sugar and vanilla; add the chestnuts and cook gently until thick. Ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Process 30 minutes in a boiling water bath. remove from the water bath and let cool completely. Check the seals, label and store in as dry a place as possible. This spread does not keep very well no more than 3 months.
Yield: about 4 cups
Blueberry Jam
3 lbs. blueberries
1/4 c. water
1-2 sticks cinnamon
grating a fresh nutmeg
4 c. sugar
juice of 1 lemon
Wash and pick over the blueberries; crush a few in the bottom of the pot. Add the water and spices; boil together gently until the berries have burst. Stir in the sugar and the lemon juice until dissolved. Boil gently until the jam sets, about 20 minutes longer. Ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes to complete the seal, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.
Yield: about 6 cups
3 lbs. blueberries
1/4 c. water
1-2 sticks cinnamon
grating a fresh nutmeg
4 c. sugar
juice of 1 lemon
Wash and pick over the blueberries; crush a few in the bottom of the pot. Add the water and spices; boil together gently until the berries have burst. Stir in the sugar and the lemon juice until dissolved. Boil gently until the jam sets, about 20 minutes longer. Ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes to complete the seal, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.
Yield: about 6 cups
Strawberry Preserves
2 lbs. strawberries (2 quarts)
2 c. sugar
1 apple
Wash the berries gently and drain as dry as possible. Remove the stems and caps; cut the smaller berries in half and the larger into quarters. Place in a bowl, cover with the sugar, and let stand a few hours or overnight to juice up. Transfer the berries to a pot with the apple, which has been peeled, cored, and grated. Bring slowly to a boil and cook for 15 minutes, occasionally dragging a wooden spoon across the bottom of the pot to make sure them jam is not sticking. Scoop out the berries with a slotted spoon and set aside. Cook the syrup briskly for about 15 minutes to reduce it, then add the lemon juice and return the berries to the pot. Continue to cook until set. Ladle into hot sterilized jars, leaving 1/4 head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.
Yield: about 3 1/2 cups
2 lbs. strawberries (2 quarts)
2 c. sugar
1 apple
Wash the berries gently and drain as dry as possible. Remove the stems and caps; cut the smaller berries in half and the larger into quarters. Place in a bowl, cover with the sugar, and let stand a few hours or overnight to juice up. Transfer the berries to a pot with the apple, which has been peeled, cored, and grated. Bring slowly to a boil and cook for 15 minutes, occasionally dragging a wooden spoon across the bottom of the pot to make sure them jam is not sticking. Scoop out the berries with a slotted spoon and set aside. Cook the syrup briskly for about 15 minutes to reduce it, then add the lemon juice and return the berries to the pot. Continue to cook until set. Ladle into hot sterilized jars, leaving 1/4 head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.
Yield: about 3 1/2 cups
Cantaloupe Jam
2 large cantaloupes
sugar
Peel and seed the melons. Chop and sieve, grind, or process the flesh to a pulp. Measure the pulp; for each 2 cups of pulp, add 1/2 c. sugar. Put pulp and sugar in a pot over low heat, stirring until the sugar dissolves. Boil briskly at first, then more carefully as the jam boils down, skimming as necessary. Stir occasionally to prevent sticking. When the jam begins to spit, begin testing for set, which may take as long as 45 minutes. Skim before ladling into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten them down. Invert the jars for a few minutes, then return to the upright and let cool completely. Check the seals, label, and store in a cool dry place.
Yield: about 4 cups
2 large cantaloupes
sugar
Peel and seed the melons. Chop and sieve, grind, or process the flesh to a pulp. Measure the pulp; for each 2 cups of pulp, add 1/2 c. sugar. Put pulp and sugar in a pot over low heat, stirring until the sugar dissolves. Boil briskly at first, then more carefully as the jam boils down, skimming as necessary. Stir occasionally to prevent sticking. When the jam begins to spit, begin testing for set, which may take as long as 45 minutes. Skim before ladling into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten them down. Invert the jars for a few minutes, then return to the upright and let cool completely. Check the seals, label, and store in a cool dry place.
Yield: about 4 cups
Watermelon Preserve
2 lbs. watermelon flesh
3 c. sugar
juice of 1 1/2 lemons
3 oz pouch liquid pectin
Extract the pink flesh of the watermelon; weigh out 2 lbs. Cut into small cubes, discarding the seeds as you go. Place in a large pot with about 2 c. of cold water, bring to a boil, and cook for 4 minutes. Drain in a colander, then turn out on a clean dish towel to dry further. Return the watermelon to the pot with the sugar and sprinkle with the lemon juice. Bring slowly to a boil, stirring until all the sugar dissolves. Boil rapidly for 4 minutes. Add one 3 oz pouch of liquid pectin, return to a boil, and boil rapidly for 2 minutes. Remove from the heat, skim if necessary, then ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.
Yield: about 3 cups
2 lbs. watermelon flesh
3 c. sugar
juice of 1 1/2 lemons
3 oz pouch liquid pectin
Extract the pink flesh of the watermelon; weigh out 2 lbs. Cut into small cubes, discarding the seeds as you go. Place in a large pot with about 2 c. of cold water, bring to a boil, and cook for 4 minutes. Drain in a colander, then turn out on a clean dish towel to dry further. Return the watermelon to the pot with the sugar and sprinkle with the lemon juice. Bring slowly to a boil, stirring until all the sugar dissolves. Boil rapidly for 4 minutes. Add one 3 oz pouch of liquid pectin, return to a boil, and boil rapidly for 2 minutes. Remove from the heat, skim if necessary, then ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.
Yield: about 3 cups
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