Raspberry lime Jam

Raspberry Lime Jam



4 c Raspberry puree
1 C sugar
zest and juice of 2 limes
low sugar pectin

put raspberries in a large pot and puree with a hand blender. add zest and juice.
bring to a simer and add pectin.
bring to a hard boil and add sugar, boil for one minute then pour into jars and boiling water bath process for 10 minutes.

makes 4 1/2 half pints

(inspiration: http://www.foodaphilia.com/2009/07/raspberry-lime-jam.html
http://www.withinthekitchen.blogspot.ca/2012/08/easy-raspberry-lime-freezer-jam.html)

Black/Choke Cherry Jam Recipe

Black/Choke Cherry Jam

black/choke cherries
water
lemon juice (1Tbsp/C of juice)
sugar (1/2 as much as juice)
low sugar pectin

place the cherries in a pan with a small amount of water and slowly bring to a simmer.  simmer for a few minutes until the cherries burst and release their juices.

strain out teh liquid either through a jelly bag or use a food mill to seperate out the pits.
measure the resulting liquid and measure out about half as much sugar.

bring the juice to a boil and add the lemon juice and the pectin and bring to a boil, add the sugar and bring to a boil, boil hard for one minute.

boiling water bath process for 10 minutes.



[1-31-14]
I started with 23oz cherries harvested this summer,
I added about 1/2 cup of water.
after simmering there was about 1C of juice
I added 1 Tbsp lemon juice, 1 Tbsp pectin, and 1/2C sugar
got 3 quarter pints
could probably have used a bit more water in the beginning, this came out very dense and VERY cherry.



(inspired by: http://www.kiowacd.org/Tips_Links/chokecherry_recipes.htm
http://www.theprairiehomestead.com/2012/08/how-to-make-chokecherry-jelly-low-sugar-and-honey-variations.htmlhttp://www.theprairiehomestead.com/2012/08/how-to-make-chokecherry-jelly-low-sugar-and-honey-variations.html
http://highaltitudegardening.blogspot.com/2006/08/chokecherry-jam-recipe.html )

Cranberry Jelly Recipe

Cranberry Jelly





5 C Whole Cranberries
3 C Sugar
1 C Apple Cider
Juice of 1 Lemon

Put everything into a saucepan and cook until the cranberries burst, stirring often.

Put through a fine mesh food mill and discard the solids.

Ladle into prepared jars and boiling water process for 10 minutes.

Makes 3 1/2 half pints.

(paraphrased from:
http://www.foodinjars.com/2011/11/home-canned-cranberry-sauce-made-in-a-tin-can-mold/ )

[11-27-13]  5C was about 1 1/2 bags, came out very tasty but maybe next time I'll do the full two bags.

[11-26-14] did full two bags, boiled down two cups of cider to one cup. added juice of one lime on top of juice of one lemon.

Crab Apple Jelly Recipe

Crab Apple Jelly


crab apples - not quite, or just ripe.
Water
Sugar
Spices - if desired
Lemon juice - if desired


pick some crab apples



wash the apples in cool water and vinegar.

Slice and core the apples, removing any bad or buggy spots.



Weigh the apples, and put in a pot with an equal amount of water.

Boil apples, partially covered, until they are soft and falling apart, about an hour. (spices can be added at this point if desired.)

Strain apples through a jelly bag or muslin cloth, squeezing gently if desired (squeezing will make more juice, but result in a cloudy jelly)



measure juice and put in a pot with a little less or an equal amount of sugar and some lemon juice if desired.

Bring to a boil and cook until it reaches 220 degrees F.

ladle into prepared jars and process in a boiling water bath for 10 minutes.


(helpful articles:
http://reddirtkelly.com/2013/08/18/my-little-victory-garden-secrets-to-making-crabapply-jelly-or-jam-or-jamly/
http://www.babble.com/best-recipes/crabapple-jelly-a-dozen-ways/ )



[09-05-13] a little over 2.5 lbs of prepared apples cooked down to 3 2/3 C juice, added 3 C sugar. No spices or juice added. got 3 half and 3 quarter pints. Pretty tasty, but next time will add spices. even though it was setting up in the pan, the jelly in the jars never went past a syrupy consistency.

[09-19-13] use 3.75lb apples, added 1/4 tsp apple pie spice and 1/4 tsp cinnamon. got 3 1/2 C juice, added 1/4 C lemon juice and 3 C sugar. let it boil for 5 min before adding sugar. was setting up in the pot, and tasted great. (maybe a touch less lemon juice next time)

Compost Jelly Reipe

Compost Jelly


Apple Peels and Cores
Citrus Peels

Spices (Fresh Ginger, Cinnamon, Allspice, Cloves, etc)

Citrus Juice

Sugar


Put peels and spices in to a large pot and cover with water, simmer for about an hour.

Pour into a jelly bag and let drip overnight, do not squeeze or you'll get a cloudy jelly.

Add citrus juice and measure liquid, bring to a boil and add equal amount of sugar. cook until jelly reaches set point (220 degrees F).

Boiling water bath process for ten minutes.

Yield depends on amount of peels, liquid and juice used.

(rough approximation of the much more detailed recipe here:  http://creatingnirvanatoday.blogspot.com/2010/10/compost-heap-jelly.html
also inspired by: http://www.craftster.org/forum/index.php?topic=275484.0 and http://figjamandlimecordial.com/2009/04/01/compost-jelly/ )

[08-01-13]
measurements:
31.6 oz apple peels and cores
8.2 oz orange peels (~2 large oranges)
.7oz knob peeled ginger, sliced
48 oz water (6 C)
10 cloves
1/4 tsp ground cinnamon
1/4 C lemon juice
3 1/4 C sugar

got 4 half pints
smelled like Christmas while cooking, tastes like fancy apple pie with citrus notes.

[10-31-13]
meaurements:
48 oz apple peels and cores
34 oz citrus peels (some lemon, mostly orange, one grapefruit)
82 oz water (10 1/4 C)
30 cloves
1/3 C lemon juice

got 6 C total liquid, added 6 C sugar
got 7 half pints and 1 pint plus a little extra
smelled wonderful, maybe too much citrus/grapefruit, a bit bitter.

Corn Cob Jelly Recipe

Corn Cob Jelly


8 corn cobs, sans corn
6 C water
2 Tbsp lemon juice
sugar
Flex Batch Pectin

Chop corn cobs in half, cover with water and boil uncovered for about 30 minutes.

Remove cobs and strain liquid, there should be about 2 cups left.

Add lemon juice and measure liquid, add pectin and bring to a boil.

Add an equal amount of sugar to liquid and stir to dissolve. bring to a hard boil and then remove from heat.

Ladle into prepared jars and boiling water bath process for 10 minutes.

Makes about 3 half pints.


(inspired by:  http://chickensintheroad.com/cooking/how-to-make-corn-cob-jelly/
and: http://nchfp.uga.edu/how/can_07/corncob_jelly.html )


[7-18-13] Tastes kinda like Frosted Flakes

Two Pickled Onion Recipes

Bread and Butter Onions with Garlic



2 Lbs Onions, quartered and sliced thin. (about 7 cups)
2 Tbsp salt
1 tray ice cubes

4 large cloves garlic, thinly sliced
1 1/2 C Apple cider vinegar
1 1/4 C sugar
1/4 tsp turmeric
1/4 tsp celery seed
1 1/2 tsp mustard seed

Toss onions, salt and ice in a large bowl, cover tightly and let rest for about 3 hours.



Combine garlic, vinegar, sugar and spices in a large pot and bring to a simmer. Drain onions and remove any leftover ice chips (do not rinse). Add onions to vinegar mixture and simmer for 2 minutes then remove from the heat.



Using a slotted spoon or tongs, pack jars with the cooked onions and top with brine. Remove any air bubbles and add more brine as necessary, leaving 1/2 inch head space.

Process jars in a boiling water bath for 10 minutes.

Wait one week before eating.

Makes 2 pints

(inspired by: https://robbingpeter.wordpress.com/2010/03/19/can-jam-alliums/ )


[07-11-13] - oh, wow, these are good,  the leftover bits right out of the pan were amazing!  can't wait to have these on sandwiches.




Sweet and Sour Pickled Red Onions


3 Lbs  Red Onion, quartered and thinly sliced
2 Tbsp Salt
1 Tray Ice cubes

2 C Apple Cider Vinegar
1/2 C Water
3/4 C Sugar

2 tsp Mustard seed
1 tsp Celery seed

Toss onions, salt and ice in a large bowl, cover tightly and let rest for about 3 hours.

Combine water, vinegar, sugar and spices in a large pot and bring to a simmer. Drain onions and remove any leftover ice chips (do not rinse). Add onions to vinegar mixture and simmer for 2 minutes then remove from the heat.

Using a slotted spoon or tongs, pack jars with the cooked onions and top with brine. Remove any air bubbles and add more brine as necessary, leaving 1/2 inch head space.

Process jars in a boiling water bath for 10 minutes.

Wait one week before eating.

Makes 3 pints
 
(mostly from the recipe in from Food in Jars, also here: http://foodinjars.com/2010/03/can-jam-sweet-and-sour-pickled-red-onions/  )

Pickled Eggs Recipes

Pickled Eggs



1 dozen medium eggs, boiled and peeled.

Simmer brine for 5-10 minutes

Place eggs in sterilized jars and cover with brine.

Cover tightly and refrigerate for two weeks.

Enjoy. eggs will be good for up to 3 months, eggs must remain in the refrigerator, they are not shelf stable.


Brines:


English Style Pickled Eggs
2 1/2 cups cider vinegar
1 Tbsp chopped fresh ginger
6-10 allspice berries
1 tsp whole peppercorns
1 bay leaf



Dilled Eggs
1 1/2 cups white vinegar
1 cup water
3/4 teaspoon dill weed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seed
1/2 teaspoon onion juice or minced onion
1/2 teaspoon minced garlic or 1 peeled garlic clove



for Pickled Egg safety information please see: http://nchfp.uga.edu/how/can_06/pickled_eggs.html

[7-14-13] we opened up the dilled eggs today, and while the flavor was pretty good, we just couldn't take the texture :( oh well.

Pickled Watermelon Rind Recipe

Pickled Watermelon Rind


1 qt/2 lb watermelon rind

1/3 C salt
6 C water
1 tray of ice cubes

1/2 tsp powdered ginger

2 C sugar
1 C brown sugar
2 Tbsp honey

1 1/2 C Apple Cider vinegar
1 C water
3 star anise
8 whole cloves
2 cinnamon sticks, broken in half
1/2 lemon, thinly sliced with seeds removed

Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1/2 inch squares. Cover with brine made by mixing the salt with 6 C cold water. Add ice cubes. Let stand 3 to 4 hours.



Drain; rinse in cold water. Cover with cold water, add powdered ginger and cook until fork tender, 5-10 minutes (do not overcook). Drain.



Combine sugar, vinegar, water, and spices (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight in the refrigerator.



Heat watermelon in syrup to boiling and cook slowly 30  min to 1 hour, until rind is transparent. Pack hot pickles loosely into clean, hot pint jars. To each jar add 1 piece of stick cinnamon and evenly distribute spices from spice bag; cover with boiling syrup, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed.



Boiling water bath process for 10 minutes

Makes 2 pints

(adapted from: http://nchfp.uga.edu/how/can_06/watermelon_rind.html
with influences from: http://blog.fatfreevegan.com/2011/06/watermelon-rind-preserves.html
http://www.cinnamonspiceandeverythingnice.com/watermelon-rind-pickles/ )

[06-28-13] Only had about a pound and a half of rind (saved up in the freezer), but mostly kept measurements the same (only used 4C water for salt soak), had about a cup of leftover syrup. forgot to add ginger to the boiling water step.  Haven't tried any rind yet, but syrup is pretty yummy. Not entirely sure that the overnight syrup soak is necessary, may skip it next time, but nice to know I can use it if I'm short on time.

Mixed Pickling Spice Recipe

Mixed Pickling Spice

4 tsp mustard seed

3 tsp allspice berries

3 tsp coriander

3 tsp peppercorns

2 tsp juniper berries*

1 tsp cardamom seeds*

1 tsp celery seed*

1 tsp cloves

1 tsp dill seed

1 tsp ginger (chopped dried)

1 pinch red pepper flakes*

2 small bay leaves. shredded

1/3 cinnamon stick, crushed

* - optional

Makes approximately 3/4C

6/24/13 -  Couldn't find cardamom seeds, so had to dissect the pods for them, it smelled super yummy. left out the red pepper flakes.