Archive for the ‘Jams & Jellies’ Category

Apple Pie Filling


6 pounds apples, cored & sliced

1 cup water

1 cup apple cider

1 cup sugar

1/4 cup apple pectin (available online or in health food stores)

1/4 cup lemon juice

1/4 tsp ground nutmet

1 tsp ground cinnamon

1 tsp ground cloves

Will also need a hot water canner & 4 pint jars, lids and rims


Fill a large stockpot half full with water and bring to a boil.  Drop in half of the sliced apples and cover, returning to a boil.  Once the water returns to a boil (about 8-10 minutes), use a slotted spoon to strain out the apples.  Add the slices directly to clean pint jars, leaving a small amount of room at the top.  Repeat the process with the remaining apple slices.  On a folded-over dish towel (for padding) strongly tap the bottom of each jar on the counter, to help pack down the apples.  If necessary, redistribute the apples so each jar is full, with 1” headspace.

In a medium sauce pan, add the water, apple cider, sugar, apple pectin, lemon juice, and spices; bring to a boil.  Simmer the liquid for about 15 minutes, reducing it slightly.  Using a ladle or liquid measuring cup for ease, pour hot juice over the jarred apples, leaving 1/2” of headspace.  Gently tap the jars on the counter to release any air bubbles.  Wipe the jar rims and seal the jars.  Place them in a prepared water bath and process for 20 minutes.  Remove the jars with tongs and let them cool on the counter overnight.  Store in a cool, dark cupboard for up to 1 year.


This recipe makes about 4 pint jars.  You’ll end up using about 2 pints per 9” pie. 

You can use any type of apple for pie filling, but usually a mix of varieties works best, especially if one has a bit of a tart flavor.


Recipe from Edible Seattle, September/October 2013, page 33.

Read Full Post »


7 cups chopped, peeled peaches (about 18 ea or 4 lbs)

2 cups finely chopped onions

2 cups finely chopped red bell (sweet) peppers

1 cup finely chopped yellow bell (sweet) peppers

2 cups packed brown sugar

1 tsp pickling or canning salt

1/2 tsp ground cinnamon

1/4 tsp freshly ground black pepper

1 cup cider vinegar



1) Prepare canner, jars & lids.

2) In a large pot, combine peaches, onions, red & yellow peppers, brown sugar, salt, cinnamon, pepper and vinegar.  Bring to a boil over medium heat, stirring often.  Reduce heat and boil gently, stirring occasionally, for about 45 minutes or until onions are translucent and mixture is thick enough to mound on a spoon.

3) Ladle hot chutney into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace as necessary by adding hot chutney.  Wipe rim and place hot lid disc on jar.  Screw band down until fingertip-tight.

4) Place jars in canner and return to boil.  Process for 10 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that aren’t sealed.


Serving suggestions:

Serve with spicy coconut milk-based curries.

 Serve as a condiment for grilled or roast pork or poultry.


Makes about seven half-pint jars


Recipe from The Complete Book of Pickling by Jennifer MacKenzie, page 218

Read Full Post »

Ginger Plum Sauce


3lbs purple plums, pitted

1 cup brown sugar

1 medium onion, finely chopped

1/2 cup apple cider vinegar

1 jalapeno, seeded and finely diced

1/4 cup soy sauce

3 tablespoons ginger, peeled and chopped

1/4 tsp ground cloves


Prepare the jars for canning.  You’ll need to sterilize the empty jars for this recipe.  Place all the ingredients into a large pot and set over medium-high heat.  Stir frequently until the plums release their juice.  Reduce the heat to medium and continue cooking until the fruit breaks down and the sauce thickens.  If the fruit is too hot and sticking to the bottom of your pot, lower the temperature.  The sauce is done with a small spoonful is placed on a plate and no liquid separates out, creating a ring around the pulp. Total cooking time can take anywhere from 30mins to an hour.

When the sauce is cooked, add half the mixture to a blender (or add it all, if you prefer) and process to a smooth puree.  Combine the puree and sauce and add to the prepared jars.  Using a damp, clean towel, wipe the rims of the jars and place the lids and rings on the jars.  Process in a water bath for 10 minutes.  Remove the jars with tongs and let them cool on the counter.  When the sauce is cool, remove the metal rings, check for proper seals, and label with date and contents.  Store in a cool, dark cupboard until ready to use, for up to a year.  Once opened, store in the fridge.

From Edible Seattle, July/August 2012 issue, page 43

Read Full Post »


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


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

Read Full Post »

Yield: 4 Pints


  • 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


  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.

Read Full Post »

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!


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

Read Full Post »

    • 6 c FRESH APRICOTS, pitted
    • 4 md ONIONS, sliced
    • 1 1/8 c SEEDLESS RAISINS
    • 2 1/2 c WHITE WINE VINEGAR
    • 4 tb SALT
    • 1 tb MUSTARD SEEDS
    • 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

Read Full Post »

Older Posts »


Get every new post delivered to your Inbox.