Canning Granny: Jam

Showing posts with label Jam. Show all posts

Sunday, January 15, 2017

We Be Jammin'... Red Onion Marmalade

Red Onion Marmalade

Found onlizthechef

Serves: 1 to 1½ cups
A savory jam made from slowly cooking red onions in a sweet and sour base.

Ingredients

* ¼ cup walnut oil

* 1 pound red onions, peeled and thinly sliced (about 2 large onions)

* ¼ cup sherry vinegar

* 2 tablespoons honey

* 1 teaspoon fresh lemon thyme leaves (or any fresh thyme)

* 1 pinch kosher salt

* 1 pinch ground white pepper

Instructions
1. Heat the oil in a medium-sized saucepan with a heavy bottom. Add the onions and cook over medium heat, stirring, until they are limp, about 5-6 minutes.
2. Add the vinegar, honey, thyme, salt and pepper. Reduce heat, partially cover the pan and cook for 1 hour. The onions will become very tender.
3. Serve the marmalade warm or at room temperature.

Tuesday, December 6, 2016

We Be Jammin'... Meyer Lemon and Blood Orange Marmalade

Meyer Lemon and Blood Orange Marmalade

Found on .yankeekitchenninja

(inspired by Grow It Cook It Can It)

1. Prepare and slice lemons and oranges, retaining the seeds and pith (which provides the natural pectin needed for this marmalade) and securing them in some cheesecloth with string (make a little bag). You'll need 2 cups of fruit—for me, that was 1 giant lemon and 2 normal blood oranges, but you might need more.

2. Combine the fruit and 2 cups of water in a large pot and add the bag of pith. Bring everything to a simmer and continue to cook for 20 minutes. Remove the pith bag, squeezing out any liquid, and discard it.

3. Add 2 cups of sugar to the pot and cook the mixture over medium to high heat (monitor it -- it will boil and pop), stirring frequently, until it reaches 220 degrees (gelling point) on a candy thermometer. If there's some foam produced while it boils, feel free to skim it off -- there won't be much, though. Remove from the heat and let cool a couple of minutes, stirring a bunch of times, to help release trapped air bubbles.

4. Pour the hot marmalade into prepared jars, wipe rims, apply lids and process for 10 minutes in a boiling water canner. Be sure to check the seals after 24 hours.

Tuesday, November 29, 2016

We Be Jammin'... Marmalade de Pamplemousse Rouge

Marmalade de Pamplemousse Rouge

Found on put-a-lid-on-it.blogspot.com

6 Florida Ruby Red grapefruit

1/2 cup honey

1/2 tsp vanilla extract

4 cups sugar

1-1/2 boxes fruit pectin

Pour boiling water over grapefruit and scrub with a vegetable brush to remove any remaining wax. Slice fruit in half and juice into bowl. Pour juice through a strainer into a medium cooking pot and press juices from pulp into pot. This should yield roughly six cups of juice.

Begin heating juice on medium low. While juice is heating, cut peels in half and remove all traces of membrane with the back of a spoon. Cut in half lengthwise and again width wise, and julienne finely until you have about two cups. Add peels to juice and bring to boil on medium high, skimming acidic foam periodically with a ladle.

Cook until peels are translucent and tender, about 30 minutes.

Add honey, vanilla and sugar and return to boil.

Cook until sugar is fully dissolved.

Add 1 box of pectin slowly while boiling.

Check for set and slowly add additional pectin as needed and until marmalade is set.

Let rest for a few minutes, then ladle into hot jars and process for 10 minutes in a boiling water bath.

Monday, November 21, 2016

We Be Jammin'... Lemon Kiwi Marmalade

Lemon-Kiwi Marmalade

Found on simplygratefulhousewife.wordpress

This recipe yielded 3 – 8 oz. jars and 4 – 4 oz. jars.

2 Lemons with ends cut off and seeds removed

1 Sweet Orange with ends cut off and seeds removed

10 Ripe Kiwi peeled and thinly sliced

3 Cups of Sugar

The night before making the marmalade, prepare the lemons and orange by cutting off the ends and removing the seeds. Quarter lemon and put in food processor with one cup of sugar. Put the entire lemon in, peel, membranes, pith and all. Process till very fine. Quarter the orange and put in the food processor with one cup of sugar. Process till very fine. Combine the processed lemon and orange in a glass bowl. Cover and let sit overnight.

The next day, peel and slice the kiwi. Place kiwi in a bowl and combine with one cup of sugar. Let sit for one hour or more.

Combine lemon and orange mixture with kiwi mixture in large stock pot. Bring to full rolling boil, watching closely that it doesn’t scorch. Reduce heat to medium-high and stir constantly until mixture thickens. This took about 30 minutes. While mixtures cooks, prepare jars and lids.

When the marmalade is the consistency you like, remove from heat and fill jars, leaving a 1/4“ head space. Cover jars with hot lids and bands and process in water bath canner for 15 minutes.

Friday, November 18, 2016

We Be Jammin'... Kumquat Marmalade

Kumquat Marmalade

Submitted by Bonnie Cassagne

4 cups thinly sliced kumquats (48)

1-1/2 cups chopped orange pulp (4 medium)

1-1/2 cups sliced orange peel

1/3 cup fresh squeezed lemon juice

1-1/2 quarts water

4 cups sugar

Combine all ingredients, except sugar, in a large sauce pot, simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cool rapidly until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar dissolves. Bring to a boil over high heat, stirring constantly. Cool rapidly almost to a gelling point. Remove from heat.

Skim foam if necessary. Ladle hot marmalade into hot jars, leaving a 1/4 inch headspace. Adjust two piece caps. Process 10 to 20 minutes in a boiling water canner.

Wednesday, November 16, 2016

We Be Jammin'... Kiwi Blood Marmalade

Kiwi Blood Marmalade

Found on puttingupwitherin

Yield: 6 half pints

Ingredients
* 2lbs fresh blood oranges

* 5 kiwis (cut in half, peeled, and cored, then coarsely chopped)

* 5 cups white sugar

* 6 cups water

Instructions

Day 1:

1. Wash oranges. To each orange, cut the top and bottom off, slice in half, remove fleshy core and seeds (keep) by cutting diagonally, then slice into 1/8th inch slices.

2. Wrap seeds and orange cores in a piece of cheesecloth and tie ensuring no solids escape. Place prepared oranges in a large bowl, bury the cheesecloth seed ball in oranges, and cover with 6 cups of water.

3. Cover bowl with plastic wrap and place in refrigerator overnight.

4. Day 2:

5. When your ready to finish your marmalade, remove bowl from fridge, remove plastic wrap, and then remove cheesecloth ball from submerged oranges.

6. In a large-sized, non-ionized pot, combine, oranges, prepared kiwis, soaking liquid, and 5 cups of white sugar. Over low to medium heat, bring marmalade mixture to a simmer. Simmer over low heat until your liquid volume is reduced by half and your marmalade passes the plate test and reaches a temperature of 220 degrees F.

7. When the desired consistency is achieved (this may take an hour or more), ladle marmalade into hot jars.

8. Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 10 minutes. Remove jars from canner and let cool on a folded towel for 8-12 hours.

9. Remove rings and store jars in a cool dry place.

Tuesday, November 15, 2016

We Be Jammin'... Honeyed Tangerine and Lemon Marmalade

Honeyed Tangerine and Lemon Marmalade

Found on Pinterest

Makes 3 half pints

1-1/2 pounds seedless tangerines or mandarin oranges

1 lemon

3 cups water

2 cups sugar

1/4 cup honey

Wash and dry the citrus well. Trim away the ends of the fruit, then slice each into quarters. Remove the seeds from the lemon. Using a sharp knife, slice away the citrus flesh from the peels. Slice the lemon and tangerine peels into thin strips, about 1/8 inch wide (or 1/16 inch wide if you like a more delicate marmalade).

Fill a pot with water and bring to a boil over high heat. Add the peels only (not the flesh) and let them simmer for just 2 minutes (to help diminish any bitter flavor from the pith). Remove from the heat, drain, and set aside.

In a large heavy-bottomed pot over high heat, bring the citrus flesh and peels and the water to a boil. Decrease the heat to medium-low and simmer until the citrus peels are tender, 20 to 25 minutes.

Add the sugar and honey and stir well until both dissolve into the mixture.

Increase the heat to medium and return to a boil. If there are big segments of citrus that haven’t yet cooked down, use a wooden spoon to mash them slightly, creating a more even texture.

Cook until the marmalade is reduced by half, begins to thicken, and turns an amber color, 35 to 40 minutes. Stir occasionally to keep from sticking to the pan.

Remove from the heat and ladle into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

Saturday, November 12, 2016

We Be Jammin'... Grapefruit Cranberry Marmalade

Grapefruit Cranberry Marmalade

Found on Pinterest

4 large grapefruit (about 4 pounds)

1.5 cups water

2.5 cups cranberries

3 cups sugar

Make abt 5 - 1/2 pints

Carefully remove the rind of each grapefruit with a vegetable peeler or pairing knife, being careful to avoid the white pith. Slice the rind into thin strips. Place in a large saucepan.

Peel and section the grapefruit: Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it’s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it’s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit. Place the grapefruit sections into the saucepan and discard the empty membrane.

Add 1.5 cups water to the saucepan. Bring to a boil over medium. Lower the heat and simmer for 15 min, stirring occasionally. Stir in cranberries and simmer for another 10 min. Add sugar and simmer for 30 min until slightly thickened. Continuing to stir occasionally.

Remove from heat and fill jars to 1/4 inch headspace. Process in a water bath canner for 10 mins

Friday, November 11, 2016

We Be Jammin'... Grand Marnier Marmalade

Grand Marnier Marmalade

Found on seattlecancan.blogspot

2 cups thinly-sliced kumquats

2 cups navel oranges, seeded and chopped

7 cups water

1 teaspoon grated fresh lemon rind

3/4 cup Grand Marnier

Sugar equal to cooked fruit

Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours.

Pour fruit mixture into a medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier.

Measure this mixture and add equal amount of sugar.

Again bring to a boil and cook, stirring frequently, for about 30 minutes.

When mixture begins to gel, remove from heat.

Fill jars to 1/4 inch of top seat with two-part lid and ring. boiling water bath: 10 minutes.

Makes 6 1/2 pint jars.

Thursday, November 10, 2016

We Be Jammin'... Gingered Peach Marmalade

Gingered Peach Marmalade

Found on sbcanning

4 cups peaches, pitted and peeled

4 T. crystallized ginger finely chopped

2 large oranges,

Rind of the two oranges

2 T. bottled lemon juice

3 cups sugar

With a vegetable peeler remove the rind from the oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside. Cut the white part of the orange or pith away from the flesh of the orange. Cut the orange into a small dice and in a dutch oven or stainless steel pot combine the oranges and rind. Heat on medium until mixture is simmering. Cook at a simmer for 5 more minutes to soften the rind.

Combine the peaches, ginger, and sugar into the pot and bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally. Continue at a boil and continue to stir testing for the gel point. (see gel point description). Once you have reach the gel point turn off the heat.

Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar. Wipe the rims with a clean, damp towel and screw the lids on tightly. Process in a waterbath for 10 minutes at a full boil.

Wednesday, November 9, 2016

We Be Jammin'... Ginger Marmalade

Ginger Marmalade

Found on allrecipes

Original recipe makes 5 1/2-pint jars

Ingredients

* 3-1/2 cups peeled fresh ginger

* 4 cups water

* 5 cups white sugar

* 1 (3 ounce) pouch liquid pectin

* 5 half pint canning jars with lids and rings

Directions

1. Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.

2. When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.

3. Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Footnotes

* Cook's Note

* This ginger marmalade is great on top of peanut butter toast. It can also be used as a glaze for ham or chicken, substituted for any jam in baking or as a dip for lamb instead of mint jelly. I just used the ginger that was available in the grocery store. I picked the freshest ginger that I could and it was fine.

* Editor's Note

* Processing times for safe canning vary by elevation and acidity of the canned product. See your county extension agent for detailed canning information for your area.

Sunday, November 6, 2016

We Be Jammin'... French Onion Marmalade

French Onion Marmalade

Found on Pinterest

Makes abt 2 to 3 half pints

Ingredients:

3 large red or white onions, peeled, cut in half, and sliced into 1/4 inch slices

1/2 cup olive oil

1 teaspoon coarse or sea salt

1/2 teaspoon black pepper

2 bay leaves

2 rosemary sprigs

2 tablespoons soft brown sugar

1/3 cup dry red wine

1/3 cup red wine vinegar

1/8 cup good-quality Balsamic Vinegar

In a large pan over medium heat, heat up the olive oil. Add the sliced onions, tossing around to make sure they all have a coating of olive oil. Reduce heat to medium and cook, covered, until the onions start to color.

Add the salt, pepper, bay leaves, and rosemary. Cook, stirring occasionally, an additional 20 to 30 minutes or until the herbs have wilted.

Add the brown sugar, wine, wine vinegar, and Balsamic Vinegar.

Bring to a boil, stirring constantly; then lower the heat to low and let simmer for approximately 20 to 30 minutes until the liquid is dissolved and the onions are soft and sticky, stir constantly.

Remove the rosemary and bay leaves; discard.

Ladle mixture into jars to 1/8 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes

Friday, November 4, 2016

We Be Jammin'... Four (and a quarter) Fruit Marmalade

Four (and a quarter) Fruit Marmalade

Found on flamingomusings

(yields about 7 cups)

Ingredients:

1 large lemon

2 large limes

2 medium thin-skinned oranges

3 clementines

1 key lime (optional – because I had one)

4 cups water

1/4 tsp. baking soda

5-1/2 cups sugar

Preparation:

Wash all fruits thoroughly. Slice off the stem-end of each fruit, far enough to reveal the flesh.

Using a mandolin or hand slicer, slice each fruit as thinly as possible, until you get to the point where there’s more pith & rind than flesh. Do this over a bowl (like a flat soup bowl) to catch the fruit and juices. Take care to remove seeds as they appear. If you get any large slices, take a knife and quarter them. You should wind up withabout 5 cups of fruit.

Place the shaved fruit in a large saucepan (4 quart capacity) along with the water, bring to a boil, and boil rapidly for 20 minutes, stirring occasionally.

Add the baking soda, lower heat and boil gently for another 20 minutes, stirring occasionally. The baking soda will make the contents foam up rather suddenly, so don’t be alarmed.

Add the sugar, mix well, and raise the heat. Boil rapidly, stirring occasionally, for about 30 minutes, or until the mixture passes the “gel test.” (See notes, below)

Ladle into sterilized jars and process (boiling water canning method) for 5 minutes.

Notes:

Gel Test – Place a couple of small dishes in the freezer during the last phase of cooking. About 5 minutes before the end of the approximate cooking time, take the plate out of the freezer and put a small spoonful of the mixture on it. Immediately return the plate to the freezer for 2 minutes. Remove the pot of food from the heat during the test time. At the end of 2 minutes, take the plate out of the freezer, and with the tip of the spoon, push the mixture on the plate. If it’s thick and “wrinkles”, you’re good to go! Move on to the processing stage. If it runs, return the food to the heat and boil for another 2 minutes and test again.

When slicing the clementines (you could probably substitute tangerines), about 3/4 of the way down, the skin will loosen and pull away. At that point, don’t worry about the skin, just dig out the remaining flesh and go on to the next thing.

Thursday, November 3, 2016

We Be Jammin'... Dandelion Marmalade

Dandelion Marmalade

Found on kitchenvignettes

1 large organic orange

1 large organic lemon

2 cups of freshly-picked dandelion petals (only the yellow part, no green bits)

2 cups cane sugar

2 cups water 1/2 box Sure-Jell

Pick full dandelion blossoms immediately before making the recipe. Pull out the petals from each blossom, discarding the green parts.

Remove the citrus rinds with a peeler (discard the thick white part between the rind and the fruit). Chop the rinds finely. Chop the peeled lemon and orange into small pieces. Place chopped rinds and fruit with water and sugar in a small saucepan and boil for about 10 minutes.

Add the sure-jell and dandelion petals and boil until thickened slightly, about 10 more minutes. Remove from heat.

Sterilize 4 half-pint / 8 oz canning jars and ladle the hot marmalade into the jars. (My batch only filled 3 jars, probably because I kept tasting and sampling the jam!)

Process the jars using boiling water bath for 15 minutes.

Make sure the tops have sealed properly.

Wednesday, November 2, 2016

We Be Jammin'... Cranberry Orange Marmalade

Cranberry Orange Marmalade

2 medium oranges

1 lemon

3 cups of water

2 cups of fresh (or frozen) cranberries

4 cups of sugar

Remove the thin outer rind of the oranges and lemon and cut into very fine strips, you can also use a zester.

Place the rind and water in a large stainless steel saucepan. Bring to a boil over high heat, cover and reduce the heat. Boil gently for 20 minutes.

Remove and discard the remaining white rind and seeds from the oranges and the lemon.

Finely chop the pulp and the cranberries in a food processor and add to the saucepan.

Bring to a boil over high heat; reduce the heat and cover and boil gently for 10 minutes. Stir occasionally.

Add the sugar to the fruit mixture. Return to a boil over high heat and boil rapidly uncovered until the mixture forms a gel, about 20 minutes. Stir frequently. Remove from the heat.

Ladle into sterilized jars leaving 1/4 inch headspace and process in your waterbath canner for 15 minutes.

Makes about 5 cups or 5 -1/2 pints

Tuesday, November 1, 2016

We Be Jammin'... Cranberry Citrus Marmalade

Cranberry Citrus Marmalade

Found on Food

YIELDS 4 pints

INGREDIENTS

* 1 grapefruit

* 1 orange

* 2 1⁄2 cups water

* 3 cups fresh cranberries (or frozen)

* 1 3⁄4 ounces powdered fruit pectin

* 6 1⁄2 cups sugar

DIRECTIONS

* Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.

* In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.

* Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.

* Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.

* Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.

* Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack. Lids should "ping" as they cool.

Sunday, October 30, 2016

We Be Jammin'... Confit D'Oignon

Confit D' Oignon - French Onion Marmalade

Found on Food

I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour!

YIELDS 1 300ml Jar

INGREDIENTS

* 1kg onion, red or yellow, peeled & cut in half & sliced thinly

* 100ml olive oil

* 1 teaspoon sea salt

* 1⁄2 teaspoon ground black pepper

* 2 bay leaves

* 2 rosemary sprigs

* 150g soft brown sugar

* 75ml dry white wine

* 75ml red wine vinegar

* 25ml balsamic vinegar

DIRECTIONS

* In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.

* Cover & cook over a gentle heat until they start to colour.

* Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.

* Take off the lid and add the sugar, wine & vinegars.

* Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.

* You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.

* Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.

* Ready to eat after 2 weeks, but better if kept for at least 1-2 months.

* Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

Saturday, October 29, 2016

We Be Jammin'... Clementine Marmalade

Clementine Marmalade

Found on Food

YIELDS 5 one-pint jars

INGREDIENTS

* 16 clementines, whole

* 4 cups water

* 1 lemon, halved

* 7 cups sugar

DIRECTIONS

* Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).

* Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.

* Cover the pot and simmer for 2-3 hours until fruit is soft.

* Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.

* Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer.

* Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.

* Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly.

* Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).

* Label jars; store in cool, dark place.

* SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).

Friday, October 28, 2016

We Be Jammin'... Chili Zucchini Marmalade

Chili Zucchini Marmalade

Found on Food

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go.

YIELDS 5 8-ounce jars

INGREDIENTS

* 3 oranges

* 2 lemons

* 1 inch piece gingerroot, sliced

* 4 cups shredded zucchini (peeled and seeds removed)

* 2 granny smith apples, peeled, cored and diced

* 5 cups sugar

* 2 ghost fresh chili peppers, minced (use gloves HOT!)

* 2 -4 calendula flowers, optional for color (optional) or 2 -4 drops yellow food coloring (optional)

DIRECTIONS

* Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.

* Remove white pith from oranges and peel and pith from lemons. Place in cheesecloth along with ginger root.Tie cloth and place in the pot.

* Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds. Squeezing as much juice into the pot.

* Add the remaining ingredients to the pot.Bring to a boil over medium high heat stirring to dissolve sugar. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage. It took me 1 hour. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade. Discard the bag. Skim off foam.

* Meanwhile have the water bath ready and prepare the jars and lids for canning.

* Ladle the marmalade into the jars leaving 1/4 inch head space. Remove air bubbles. wipe rims and place lids on. Place bands on to fingertip-tight.

* Place in a boiling water bath and place lid on. Process for 10 minutes. Remove cover to pot and shut of flame. let sit for 5 minutes. Remove to a draft free spot.

* Label and store. use within one year.

Thursday, October 27, 2016

We Be Jammin'... CherryMeyerGingerAde Marmalade

CherryMeyerGingerAde Marmalade

Found on rufusandclementine

Makes 2 - 1/2 pints

1 lb meyer lemons

1/4 cup dried cherries, chopped

2 cups loosely packed brown sugar

1 teaspoon, fresh grated ginger

1 tablespoon bottled lemon juice

Prep your canner and sterilize your jars and lids. Put a couple of saucers in the freezer. Wash lemons well. Quarter and remove seeds and pith. Chop lemons and cherries into small pieces.

(NOTE - picture has lemons cut into strips - you can do either way)

Add lemons, cherries, and lemon juice into non-reactive pot/saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Add sugar and ginger. Bring to a boil over medium-ish high heat for 25 minutes. Watch and stir.

Time to test for a set. You are good to go when the jam reaches 220° f or you can do the wrinkle test. Put a teaspoon of jam onto a chilled saucer and let it cool off for a sec. Push it. If it wrinkles a bit, it’s set. If not, boil for 5 more minutes and try the wrinkle test again.

When ready, fill jars. Leave a 1/4 inch of headspace. Use knife or other bubble releaser to make sure there are no air pockets. Wipe rim clean with a damp cloth or paper towel.

Process for 15 minutes in the hot water bath.

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