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Archive for the ‘Jams & Jellies’ Category

Ingredients:

2lbs nectarines, peeled, pitted and chopped (you could also use peaches)

1 cup cider vinegar

3-4 fresh jalapeno chile peppers, seeded (if desired) and coarsely chopped (wear gloves!)

5 cups sugar

1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin

Directions:

1) In a large saucepan, use a potato masher to crush nectarines.  Add vinegar and chile peppers.  Bring to aboiling over high heat; reduce heat.  Simmer, covered, for about 20 minutes or until nectarines and peppers are very soft.  Using a jelly bag or a colander lined with several layers of 100% cotton cheesecloth, strain the mixture.  You should have about 2 cups strained liquid.  Discard solids.

2) In the same large sauce pan, combine the 2 cups strained liquid and the sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim off foam with a metal spoon.

3) Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4” headspace.  Wipe jar rims; adjust lids.

4) Process filled jars in a boiling-water caner for 5 minutes (start timing when the water returns to boiling).  Remove jars from canner; cool on wire racks.  Before serving, let jelly stand at room temp for 2-3 days or until jelly is set.

Makes 5 half-pints.

Recipe from Better Homes & Gardens Canning Edition, 2013

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Yield: 4 Pints

Ingredients:

  • 10 Cups of chopped rhubarb (about 2.5lbs stalks)
  • 5 Cups of sugar
  • 1 8oz Cup Earl Grey tea
  • 1 vanilla bean, split & scraped
  • 1 lemon, juiced (or 3T lemon juice)
  • Pinch of salt
  • 1 packet of liquid pectin

Instructions:

  1. Sterilize jars & lids. If you want to do refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
  2. In a 5-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil.
  3. Add the vanilla bean, lemon & salt to the pot and let it boil gently for 10 minutes, stirring constantly to prevent scorching.
  4. Add pectin, stir, and return to a full rolling boil for 1 minute (one you can’t stir down), stirring constantly.
  5. Remove from heat and pour into hot jars. Clean the jar rims and apply lids/rings.
  6. If you are processing your jam, process the jars in a hot water bath for 10 minutes.
  7. Remove and let cool.

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I have a confession: I am unable to throw away bruised fruit!  Instead, I make all sorts of sauces and jams each year (and ciders) so that the bruised fruit is “rescued.”  Last season, I attempted to make pear butter with this recipe, but was too impatient and instead of being butter, it was sauce.  My daughter loved it so much she requested more of it this season!  Hope you enjoy it, too, whether you’re impatient like I am and will settle for sauce, or are patient enough to wait for it to turn into butter!

Ingredients:

12 ripe pears, peeled and chopped

¾ C sugar

Juice of 1 lemon

¼ C water

3 2-inch strips lemon zest, ¼ “ wide

1 vanilla bean

  1. Combine all the ingredients in a heavy 8-qt saucepan.  Cook over low heat for 2 ½ hours, until fruit is very soft.  Be careful not to burn.  Stir frequently.
  2. Remove vanilla bean and the strips of lemon zest.
  3. Put the mixture through a food mill (or use an immersion blender).  Pour into sterile jars.  Cap and seal.
  4. Refrigerate immediately or preserve via water bath method for 15 minutes.

From Preserving the Harvest by Carol W. Costenbader

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    • 6 c FRESH APRICOTS, pitted
    • 4 md ONIONS, sliced
    • 1 1/8 c SEEDLESS RAISINS
    • 2 1/2 c WHITE WINE VINEGAR
    • 1 lb DARK BROWN SUGAR
    • 4 tb SALT
    • 1 c PRESERVED GINGER
    • 1 tb MUSTARD SEEDS
    • 1 t CAYENNE PEPPER
    • 1/2 t GROUND TURMERIC
    • 1 ORANGE, the peel grated and the juice Strained
    • 1/2 c WALNUTS

Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours. Add the walnuts.
Pack into sterilized jars.
Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.

From: Ellie Collin, Prodigy ID# CMKD93F. Posted By: shade , Via: Chile Head Mailing List Post Date: Sun, 21 Sep 1997
http://www.pepperfool.com/recipes/canned/apricot_chut.html

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Cherry Amaretto Jam

One of our customers at the Country Village Farmer’s Market passed this recipe on to us.  A few of the Tonnemaker crew make it at least once a year, if not more.  Our frozen sweet cherries work well for this recipe, though it calls for Sweetheart cherries. 

Cherry Amaretto Jam

1 Qt pitted & chopped Sweetheart Cherries (if using Tonnemaker frozen cherries, buy 2lbs)

1 pkg powdered pectin

1/4 C. Lemon Juice

1/4 C. Almond Liqueur

1/2 tsp. each Ground Cinnamon & Ground Cloves

4 1/2 C. Sugar

Combine all ingredients, except sugar, in a large sauce pan.  Bring to a boil, stirring constantly.  Add sugar, stirring until dissolved.  return to a rolling boil.  Boil 5 minutes, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into prepared jars, leaving 1/4″ headspace.  Adjust two-piece caps.  Process 10 minutes in a water bath (boiling water) canner.

Yield: about 6 half-pint jars

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