Recipes

Cranberry Mustard

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Preserving Method: Water Bath Canning
Yield:  about 7 (4 oz) jars

This fruity mustard is particularly delicious with ham and turkey, start your next sandwich off with a vibrant spicy kick.

INGREDIENTS:
  • 1 cup red wine vinegar
  • 2/3 cup yellow mustard seeds
  • 1 cup water
  • 1 Tbsp Worcestershire sauce
  • 2 3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
  • 3/4 cup sugar
  • 1/4 cup dry mustard
  • 2 1/2 tsp ground allspice
  • 4 oz glass preserving jars with lids and bands 


DIRECTIONS:
  1. BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
  2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  3. COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
  4. BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
  5. LADLE hot cranberry mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  6. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

From the Ball Canning website


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Homemade Mrs. Dash

Prep Time: 3 minutes
Total Time: 3 minutes

All of the flavor of the real Mrs. Dash, but you get to control the quality of the ingredients and save money, too.

INGREDIENTS:
  • 1 tablespoon garlic powder
  • 1 teaspoon basil
  • 1 teaspoon marjoram
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoon savory
  • 1 teaspoon onion powder
  • 1 teaspoon sage
  • 1 teaspoon black pepper
  • 1 teaspoon dried lemon zest (optional)
  • 1⁄2 teaspoon cayenne pepper 


DIRECTIONS:
  1. Combine all ingredients. 
  2. Store in an air-tight container. 


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Sunrise Marmalade

Preserving Method: Water Bath Canning
Yield:  4 to 5 cups

Allison says, “I’m a huge fan of carrot cake, and if it’s possible to have a marmalade version of that delectable dessert, this is it. It’s lightly spiced and lusciously sweet, and spread generously on dark bread with a bit of butter, this delicious marmalade is a perfect way to greet the morning. For canning safety, don’t increase the quantity of the carrots in this recipe, and remember to use bottled lemon juice.”

Before You Begin:

Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

INGREDIENTS:
  • 2 medium-size oranges
  • 1 1/3 cups peeled, grated carrots
  • 1 1/3 cups chopped pineapple
  • ¼ cup golden raisins
  • 1 1/3 cups water
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup lemon juice
  • 2 teaspoons calcium water
  • 1¼ cups sugar
  • 3 teaspoons Pomona’s Pectin powder


DIRECTIONS:
  1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
  2. Thoroughly wash the oranges. Peel the fruit and set aside peel from 1 orange, discarding the remaining peels. Remove and discard any seeds, excess white pith, or especially fibrous parts of the membrane from the flesh of both oranges. Finely chop the flesh of both oranges.
  3. Using a paring knife, scrape off and discard the inner white part of the reserved peel. Slice the peel into thin strips, about 1-inch long.
  4. In a large saucepan, combine chopped oranges, sliced peel, grated carrots, chopped pineapple, golden raisins, and the 1 1∕3 cups of water. Bring mixture to a boil. Reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Remove from heat.
  5. Measure 4 cups of the cooked fruit mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add cinnamon, ginger, cloves, nutmeg, lemon juice, and calcium water. Mix well.
  6. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
  7. Bring fruit mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat.
  8. Can Your Marmalade: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.
Keep It Equal: If you have too much fruit and need to get rid of some to meet the required 4-cup quantity, be sure that you remove solids and liquids equally. This is very important in maintaining both the proper consistency and proper acidity of the final product. Don’t pour off the liquid—instead, remove extra solids and liquids from the measuring cup one spoonful at a time, making an effort to remove liquid spoonfuls and solid spoonfuls in roughly equal quantities.

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy

(Fair Winds Press, June 2013)


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"Apple Pies" from www.publicdomainpictures.net
APPLE PIE FILLING - For Canning
This Apple Pie Filling — For Canning recipe is adapted from recipes contributed to us by Geneva Mock and Ashley Baugh.

Yield: two pint jars, which is enough for one 9″ pie. 

To make more than that, multiply all ingredients by the number of jars you intend to make. If you are making more than two pints, be sure you use a sauce pan large enough to hold all the apple slices and bring them to a boil.



INGREDIENTS:

  • 5 cups apple slices
  • ½ cup up to ¾ cup sugar (could be a combination of white and brown sugars) or ¼ cup up to ½ cup honey (I used ¼ cup honey with Gravenstein apples, which gave a perfect sweetness.)
  • 1 teaspoon Pomona’s Pectin powder
  • 3 Tablespoons water (up to 1/2 cup if apples aren’t very juicy)
  • 3 Tablespoons lemon juice
  • 1 teaspoon calcium water
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon

RECIPE:


1. Prepare 5 cups of apple slices. Set aside.
2. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
3.  Measure apple slices, water, lemon juice, calcium water, and spices into a saucepan. Bring to a boil and boil gently for several minutes until apple slices are thoroughly heated.
4. Add pectin-sweetener mixture, stirring gently for 1 to 2 minutes to dissolve pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
5. Funnel into clean, hot pint jars, leaving 1” of headspace. Wipe the rims, put on hot lids, tighten the rings to finger-tip tight, place in boiling water-bath canner, and boil for 15 minutes at sea level. Add 1 minute more for every 1,000 feet above sea level. Remove jars from canner and set on counter to cool. When completely cool, check seals; lids should be sucked down. 

Use within 1 year.

NOTES:
Important Note About Processing Time: The USDA and the National Center for Home Food Preservation have not yet established a safe processing time for quart jars of pie filling made with pectin. That is why we say to can this pie filling in pint jars.


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Rhubarb- Blackberry Lime Jam with Pomona’s Pectin (updated)
"Fresh Blackberries" from www.publicdomainpictures.net
Yields 4-5 cups


INGREDIENTS:

  • 2 ½  cups blackberries  If using frozen thaw 30 minutes.
  • 1 ½ cups  rhubarb. If using frozen thaw 30 minutes
  • 1 Tbs lime zest, minced
  • 1/4 cup bottled lime juice
  • 1 to 2 cups sugar, or 1/2 to 1 cup Honey
  • 2 teaspoons Pomona’s calcium water
  • 2 teaspoons Pomona’s pectin powder

RECIPE:


1. Sterilize 10 @ 4 oz. or 5 @ 8 oz. jars and prepare lids and rings
2. Mix pectin and sweetener together in a separate bowl.
3.  Bring blackberries and rhubarb to a boil, stir till rhubarb breaks down.
4. Measure out 4 cups of fruit mixture and return to pot.  Set aside any extra fruit mixture.
5. Add lime juice and calcium water to fruit
6, Bring fruit, juice, and calcium water back to a boil
7. Slowly mix in sweeter/pectin mixture to pot stirring till dissolved. About 1-2 minutes.
8. Return to the mixture to a boil and remove it from the heat.
9.  Ladle the hot jam into your sterilized jars, leaving 1/4-inch head space. Process 10 minutes in a hot-water bath canner. 
NOTES:
Frozen rhubarb  when defrosted is more compact   The following guidelines can help:
  • One pound of rhubarb will equal approximately 3 cups of chopped and 2 cups cooked
  • A 12 oz. package of frozen rhubarb equal approximately 1 1/2 cups.

It is easier to plan ahead and freeze your rhubarb in 1, 2 or 3 cup fresh chopped packages.
Pomona’s Universal Pectin will work with any sweetener or none at all. Recipes can be doubled, tripled, or halved.
http://www.pomonapectin.com/


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Refrigerator Pickles: You Name It

Cauliflower, Carrots,  Green Beans, Cukes ...

Yield 4 pints

INGREDIENTS

For the Brine:
  • 10 cloves garlic, peeled
  • 2 cups white vinegar
  • 6 teaspoons salt, canning or Kosher, no iodine added
  • 4 cup water
  • Several sprigs of fresh dill

For the Jars:
  • 1 teaspoon celery seed   
  • 1 teaspoon coriander seed
  • 1 teaspoon mustard seed
  • 1/2 teaspoon black peppercorns

For the Vegetables:
  • 6  cucumbers, quartered lengthwise
  • 6 young spring carrots, peeled and cut in half lengthwise
  • 1 handful large scallion pieces or green beans
  • A few pieces of cauliflower to tuck wherever they'll fit
  • 4 small hot red chiles or 2 jalapenos

RECIPE:
  1. In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes.
  2. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  3.  In 4 clear pint jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars.
  4. Using tongs, remove the garlic from the brine and place 5 cloves in each jar.
  5. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chilies. You want them to be tightly stuffed.
  6. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.

The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

Recipe courtesy of Ted Allen on The Food Network Website 


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WATERMELON SALSA


Estimated time 20 minutes + chilling
YIELD  12 servings (3 cups)

INGREDIENTS
  • 2 cups seeded finely chopped watermelon
  • 1/2 cup finely chopped peeled cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped sweet red pepper
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh mint
  • 2 tablespoons honey
  • 1 teaspoon lime juice
  • Baked tortilla chip scoops

DIRECTIONS
  1. In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat.
  2. Refrigerate for at least 1 hour. Serve with chips.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Recipe from www.tasteofhome.com


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Easy 5-Ingredient Pineapple Salsa

Estimated time 15 minutes
YIELD  approx 1 cup

INGREDIENTS
  • 1 cup pineapple (fresh, diced)
  • 2 tablespoons onion (red, minced)
  • 2 teaspoons cilantro (chopped)
  • 2 tablespoons bell pepper (sweet red, minced)
  • 1 tablespoon lime juice
  • 1 dash salt

DIRECTIONS
  1. Combine all ingredients.
  2. Cover and refrigerate until serving time. Makes about 1 cup.
Recipe from thespruceeats.com by Diana Rattray

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Chef John's Watermelon Agua Fresca

Estimated time 10 minutes + chilling (total 50)
YIELD  approx 2 quarts

INGREDIENTS
  • 1/2 seedless watermelon
  • 2 cups cold water
  • 1/2 cup white sugar to taste
  • 1/2 cup water

DIRECTIONS
  1. Scoop flesh from watermelon half and transfer watermelon to a blender. Add 2 cups cold water. Place a folded towel on blender lid and blend until liquefied, about 1 minute. Strain through a fine mesh strainer into a large bowl to remove fibers. Discard fibers left in strainer. Skim and discard excess foam from juice if desired.
  2. Place sugar and 1/2 cup water into a saucepan over medium heat and stir until water is hot and sugar has dissolved. Turn off heat and let simple syrup cool to room temperature. Stir simple syrup into watermelon juice to taste.
  3. Pour drink into a 2-quart pitcher and refrigerate until cold, at least 30 minutes. To serve, fill tall glasses with ice cubes and pour agua fresca drink over ice. Serve with straws.


Recipe from allrecipes.com
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Quick and Simple Raw Vegan Salsa Recipe


Estimated time 10 minutes
YIELD  2 cups (8 servings)

INGREDIENTS
  • 2 cups tomatoes (chopped small)
  • 1 to 2 garlic cloves (pressed or minced)
  • 1/4 teaspoon sea salt (or to taste)
  • 1 tbsp. lime juice
  • 2 tablespoons fresh cilantro (minced)
  • 1 tablespoon red onion (minced)
  • 1/2 teaspoon cumin (ground)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon jalapeño pepper (minced; or other chili pepper)

DIRECTIONS
  1. In a large bowl, combine the chopped tomatoes, minced garlic, sea salt and lime. Next add in whatever optional ingredients you are choosing to add in: fresh minced cilantro, minced red onion, ground cumin, chili powder, cayenne pepper and minced jalapeno pepper or other chili pepper.
  2. Mix gently to combine well, then chill until ready to serve.
  3. If you can prepare this fresh homemade raw salsa in advance, all the better, to allow the flavors to fully develop. Chill for at least an hour, if you can, and add a bit more fresh chopped cilantro on top just before serving. Delish! Enjoy your simple and easy homemade raw salsa.
Recipe from thespruceeats.com by Jennifer Murray


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(No Sugar) Triple Berry Jam

No-Sugar Triple Berry Jam is a cooked jam made with xylitol and Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

Yield: 5 to 6 cups

BEFORE YOU BEGIN:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with
½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

INGREDIENTS:
  • 2½ cups mashed strawberries
  • 1½ cups mashed raspberries
  • 1 cup mashed blackberries
  • ½ teaspoon butter (to prevent foaming)
  • 3 teaspoons calcium water
  • 1½ cups xylitol (can be substituted 1:1 with sugar)
  • 2½ teaspoons Pomona’s pectin powder
RECIPE:

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, mash, and measure mashed strawberries, raspberries, and blackberries. Put measured fruit and butter into sauce pan.

3. Add calcium water, and mix well.

4. Measure xylitol into a bowl. Thoroughly mix pectin powder into xylitol. Set aside.

5. Bring fruit mixture to a full boil. Add pectinxylitol mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). When time is up, turn off heat and let jars sit in canner for 5 minutes. When 5 minutes is up, remove jars from water. Let jars cool. Check seals; lids should be sucked down.

NOTE: The USDA now recommends that you skim, as opposed to using butter, to reduce foaming.  This will help extend the shelf life of the final product.

Eat within 1 year. Lasts 3 weeks once opened.

***

Recipe from pomonapectin.com. This recipe was created and contributed by Moníca Pugh, the jam maker behind Níca’s Jams & Jellies in Sioux Falls, SD, and earned Moníca a Blue Ribbon at her local Fair.

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TOMATO & PEACH SALSA


Estimated time 1 hr  30 mins
YIELD  12 Pints


INGREDIENTS
  • 9 cups fresh peaches, chopped 
  • 2 tablespoons lime juice (bottled)
  • 4 cups fresh tomatoes
  • 2 large green bell peppers, diced
  • 1 large red bell pepper, diced
  • 2 cups sweet onions
  • 1⁄2  cup jalapeno, diced
  • 1⁄4  cup cilantro
  • 1  cup vinegar
  • 3 garlic cloves, chopped
  • 1 tablespoon cayenne pepper
  • 3 tablespoons honey
  • 1 tablespoon crushed red pepper flakes


DIRECTIONS

  1. Peel, pit, and chop peaches, and mix with lime juice.
  2. Peel and chop fresh tomatoes to measure 4 cups
  3. Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey, cilantro, cayenne, and crushed red pepper.
  4. Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
  5. Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
  6. Turn heat to simmer.
  7. Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
  8. Place jars in canning pot. Add water, making sure tops of lids are covered.
  9. Bring canner to boil, and process for 10 minutes.
  10. Remove jars from canner, and place on towel in a cool spot.
  11. In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
  12. Allow to sit without moving for about 2 days.


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Pear-Cranberry Conserve with Almonds & Crystallized
Ginger


Yield: 4 to 5 cups


Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.

INGREDIENTS:
  • 2 pounds ripe, firm pears
  • ½ cup dried cranberries
  • 2 tablespoons finely chopped crystallized ginger
  • ½ cup sliced almonds
  • 1½ cups water
  • ½ cup lemon juice
  • 4 teaspoons calcium water
  • 1 cup sugar
  • 3 teaspoons Pomona’s pectin powder

RECIPE:

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
2. Peel, core, and dice pears.
3. Combine diced pears in a saucepan with dried cranberries, crystallized ginger, sliced almonds, and the 1½ cups water. Bring to a boil over high heat, reduce heat, and simmer, covered, for 5 to 10 minutes or until fruit is soft, stirring occasionally. Remove from heat. Mix well.
4. Measure 4 cups of the cooked mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add lemon juice and calcium water, and mix well.
5. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
6. Bring pear mixture back to a full boil over high heat. Slowly add the pectin sugar
mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the conserve comes back up to a boil. Once the conserve returns to a full boil, remove it from the heat.
7. Can Your Conserve: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above
sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

TIP: Crystallize It!
This recipe calls for crystallized ginger — essentially, slices of fresh ginger root that have been cooked and preserved with sugar. Crystallized ginger is easy

TIP: Best Fruits
For the best texture, use pears that are still quite firm so that the pear pieces remain intact when cooked. While unsweetened dried fruit is generally preferable in conserves, it’s very\ difficult to find unsweetened dried cranberries, so feel free to use the sweetened version if that’s what you have available.”

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)

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Corn Salsa (Relish)

Makes about 9 pints

INGREDIENTS:


  • 10 cups whole kernel corn, fresh or frozen defrosted
  • 2 ½ cups sweet red pepper, diced
  • 2 ½ cups green pepper, diced
  • 2 ½ cups celery, chopped
  • 1 ¼ cups onion chopped
  • 1 ¾ cups sugar
  • 5 cups vinegar (5%)
  • 2 ½ tablespoons salt
  • 2 ½ teaspoons celery seed
  • 2 ½ tablespoons dry mustard
  • 1 ¼ teaspoon turmeric

RECIPE:
Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed.
Cover pan until mixture starts to boil, then boil uncovered for 5 minutes, stirring occasionally.
Mix dry mustard and turmeric and with a small amount of liquid from boiling mixture.
Add mustard and turmeric mix with corn to pot.
Return to boiling and cook 5 minutes while stirring occasionally.

Pack loosely while boiling hot into hot pint jars, filling to ½ inch from top.
Remove air bubbles. Wipe jar rims. Adjust lids.
            Process 15 minutes in a boiling water bath.

From
Cooperative Extension
University of Georgia
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Maple-Vanilla- Peach Jam

Photo "Peaches for sale"  from publicdomainpictures.net
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June
2013)

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.


INGREDIENTS:
  • 3 1/4 pounds fully ripe peaches
  • 1 vanilla bean
  • 1/4 cup lemon juice
  • 4 teaspoons calcium water
  • 3/4 cup pure maple syrup
  • 3 teaspoons Pomona’s pectin powder


RECIPE:

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Peel and remove pits from peaches, and then mash the peaches in a large bowl. (See “How to Skin a Peach” tip below.)

3. Measure 4 cups of the mashed peaches (saving any extra for another use), and pour the measured amount into a saucepan. Using a paring knife, slice the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla seeds and the bean pod itself to the fruit, along with the lemon juice and calcium water. Mix well.

4. In a separate bowl, combine maple syrup and pectin powder. Mix thoroughly and set aside.

5. Bring fruit to a full boil over high heat. Slowly add pectin–maple syrup mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Using tongs, carefully remove the vanilla bean pod from the jam and discard.

6. Can Your Jam: Remove jars from canner and ladle jam into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

TIP: Perfect Peaches!
This recipe requires mashed peaches, so be sure that your peaches are fully ripe and soft enough to mash. If they’re not, however, simply place peeled, pitted, chopped peaches in a saucepan with 1/2 cup water. Simmer for 5 minutes to soften them, and then mash. (There is no need to drain the water after cooking—simply mash the peach mixture as is.)

TIP: How to Skin a Peach

If you are dealing with a small quantity of fruit, slice off peach (or nectarine) skins with a paring knife (pitting and quartering the fruit first). However, if you’re doubling the recipe and are working with a lot of fruit, you may want to blanch them to remove the skins instead. Simply drop peaches or nectarines one at a time into boiling water for about 30 to 60 seconds, then remove and immediately dunk in cold water. You should then be able to slip the skins right off.

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Lisa's Apricot Nutmeg Jam

*Modified to use Pomona's Pectin
Apricot Nutmeg Jam, Photo by Lisa Alba
Yield: Approximately 8 half pints


INGREDIENTS:
  • 6 cups finely chopped apricots (or puree)
  • 3 cups sugar
  • 2t freshly ground nutmeg
  • 1 ½ T powdered pectin
  • 2 T calcium water
  • ¼ cup Lemon Juice, store purchased


RECIPE:
  1. Pit your apricots, chop finely or puree. You may peel them first if you like, it will not effect the quality of the jam.
  2. Mix lemon juice and calcium water together and add to apricots on the heat.  Bring to a boil.
  3. Add freshly ground nutmeg, or pre-ground if you wish.  The taste won’t be as strong.
  4. Use an immersion blender or potato masher to mash fruit to desired consistency.  Some like it lumpy, some don’t. Again it will not effect the final jam.
  5. Mix sugar and powdered pectin.  Add to boiling apricot/lemon mixture.
  6. Boil for 1-2 minutes.
  7. Fill prepared jars leaving ¼” headspace.  Wipe rims and attached lids and rings to fingertip tight.
  8. Process jars at full boil in waterbath canner for 10 minutes.
  9. Turn off heat and let sit for 5 more minutes.
  10. Remove from canner, and place on a towel in a location where the product can sit for a day.
  11. Check seals, remove rings and store.


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Strawberry-Rhubarb with Honey Jam

Recipe courtesy of Pomona Universal Pectin
Photo from Wikimedia Commons by Nino Barbieri
Yield: 4-5 half pints

Before You Begin: prepare calcium water. 
To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

INGREDIENTS:
  • 2 cups mashed strawberries (about 4 cups whole strawberries)
  • 2 cups cooked rhubarb (chop rhubarb, add a little water, cook until soft, measure)
  • 2 teaspoons calcium water
  • 2 Tablespoons lemon juice
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2 ½ teaspoons Pomona’s pectin powder

RECIPE:
  1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.
  2. Wash, remove hulls, and mash strawberries. Prepare rhubarb. Measure fruit into sauce pan.
  3. Add calcium water and lemon juice and mix well.
  4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

 If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.
Pomona's Pectin is available at natural food stores, food co-ops, and farm stands.  If you can’t find a store near you on our store locator, order from our website or many other online seller                                            
 NOTES:
Frozen rhubarb  when defrosted is more compact   The following guidelines can help:
  • One pound of rhubarb will equal approximately 3 cups of chopped and 2 cups cooked
  • A 12 oz. package of frozen rhubarb equal approximately 1 1/2 cups.
It is easier to plan ahead and freeze your rhubarb in 1, 2 or 3 cup fresh chopped packages.
Pomona’s Universal Pectin will work with any sweetener or none at all. Recipes can be doubled, tripled, or halved.

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Tomato Jam (no pectin)


Makes between 3 and 5 pints, depending on what kind of tomatoes you use and how long you reduce it

INGREDIENTS:
  • 5 pounds firm, ripe tomatoes, finely chopped
  • 3 cups sugar
  • ½ cup bottled lime juice
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon canning salt
  • 1 tablespoon red chili flakes


RECIPE:

Combine all the ingredients in a large, non-reactive pot. Bring to a boil and then reduce the temperature to a simmer. Stirring regularly, more often as it thickens.

Simmer the jam until it reduces to a sticky, jam-like consistency. This may take between 1 and 1 1/2 hours, depending on water content of tomatoes and how high and even you can keep your heat.

You can test the “doneness” by drizzling a bit onto a cold plate and tipping it 45 degrees.  If the jam sticks it is done.

Remove from the heat and fill the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean, damp paper towel, apply the lids and twist on the rings. Process in a boiling water canner for 20 minutes.

When time is up, remove jars from water bath and allow them to cool. When the jars are cool enough to handle, test the seals. Store the jars in a cool, dark place for up to one year. 


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 Strawberry-Vanilla Jam


Photo from Lisa Alba
Lisa Alba, my fellow instructor, shares this week’s recipe. 

 “I have found that strawberry jam is one of the easiest and most flavorful jams to make, and local fruit is easy to find this time of year.  Making jam from the wonderful local strawberries is one of the best ways to preserve the taste of summer.  
       My son will only eat strawberry jam, so I have tried many different varieties and additives, from basil to vanilla, cocoa to tequila, but this is my family’s favorite.”

Recipe courtesy of  Ball Blue Book Guide to Preserving
Yield: 6-8 half pints

INGREDIENTS:
  • 2 qts of strawberries
  • 6 T classic pectin
  • 6 cups of sugar- this is a reduced amount from the original recipe and may effect jelling in some batches
  • 1/4 C lemon juice
  • 1 opened and scraped vanilla bean
  
If no sugar and pectin is desired, you can adjust the cooking time to compensate for lack of  pectin and sugar.
   

RECIPE:
        
Wash and prep the strawberries, crush to desired consistency, bigger chunks may result in float.  Not bad, just different in texture.  

  1. Combine strawberries, pectin, and lemon juice and vanilla bean and scrapings in a large pot.  
  2. Bring to a boil stirring occasionally.  
  3. Add sugar stirring until dissolved, bring back to a rolling boil.  
  4. Boil hard for 1 minute, stirring constantly. 
  5. Remove from heat, and skim any foam, remove vanilla bean. 
  6. Ladle into hot jars, leaving 1/4 inch headspace, and add lids and rings. 
  7. Process for 10 minutes, then turn off heat and leave in hot water bath for 5 additional minutes. Remove and let sit overnight.

            Enjoy this flavor of summer all year round!

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Strawberry Lemonade Concentrate

I have been making something like this for years but SB Canning posted a good clear recipe so I have shared it. You can see the full article at http://www.sbcanning.com/2012/04/strawberries-and-summer-strawberry.html

RECIPE:
Makes 6-8 pints or 3 quarts of canned concentrate


  • 6 cups strawberries, cleaned and hulled
  • 4 cups freshly squeezed lemon juice
  • 6 cups sugar

In a food processor, blender or bullet puree strawberries in batches.

Transfer strawberry puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine.

Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.

Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.


To use concentrate: start by mixing 1 part concentrate to 1 part water, sparkling water, or white wine  adjust to personal taste. Serve over ice and enjoy.


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Golden Pineapple-Cranberry Conserve

 
Yields 4 to 5 Half-Pint (8 oz, or 236 ml) Jars


INGREDIENTS:
  • 1 bag (12 oz, or 340 g) cranberries
  • 2 C (330g) chopped pineapple
  • 3/4 C (109g) golden raisins (or dark raisins, if you prefer)
  • 1 1/4 C (296 ml) water
  • 2 T (30 ml) lemon juice
  • 2 t (10 ml) calcium water
  • 1 1/2 C (300g)  sugar
  • 2 t (6g) Pomona's pectin powder

RECIPE:
  1. Prepare your jars, lids, and bands; heat up your canner; sterilize your jars
  2. Rinse cranberries and combine in a saucepan with pineapple, raisins, and the plain water.  Bring fruit mixture to a boil over high heat, and simmer for 10 minutes, or until fruit is soft and most cranberries have burst, stirring occasionally.  Remove from heat.
  3. Measure 4 C of the cooked fruit mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add lemon juice and calcium water, mix well.
  4. In a separate bowl, combine sugar and pectin powder.  Mix thoroughly and set aside.
  5. Bring fruit mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly.  Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the conserve comes back up to a boil. Once the conserve returns to a full boil, remove it from the heat.
  6. Can Your Conserve: Remove jars from canner and ladle hot conserve into the jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight.  Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary). Turn off heat, and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours.  Confirm that jars have sealed, then store properly.

NOTE:

Whole cranberries give this conserve a pleasing texture, but if you prefer your cranberries chopped up, feel free to give them a whirl in your food processor before cooking them.


Recipe From Preserving with Pomona's Pectin by Allison Carroll Duffy and the partners at Pomona's Universal Pectin.

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Jammin' in the Spotlight Again! 

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