The original recipe comes from Mes Confitures, which if I haven’t mentioned I am absolutely loving. Green Apple Jelly 3 1/3 pounds green apples 4 2/3 cup granulated sugar 6 1/3 cups water Juice of 1 small lemon Rinse the apples in cold water. Remove the stems and cut the fruit into quarters without peeling or coring them. Put in a pan and cover with the water. When the mixture comes to a boil, simmer for half an hour on …
From Simply Recipes, which has a beautiful picture and a great story and more. I’m just writing it here so I don’t wonder, next year, what recipe I used. 1 lb serrano or jalapeño chile peppers 1/3 cup olive oil 2 medium white onions, thickly sliced 2 medium carrots, peeled and thickly sliced 1 head garlic, cloves separated but not peeled 3 cups apple cider vinegar 2 Tbsp Kosher salt or sea salt 2 bay leaves 1/2 teaspoon dried oregano …
I bought the last of the cucumbers at the Farmer’s Market today, and can’t find the recipe I used last year (which is why I went on an entering-recipes kick right now, so that doesn’t happen again!), so I think I’ll try this one instead. I’ll definitely use mustard seed instead of pickling spices. From RazzleDazzleRecipes. Sweet Dill Pickles 35 to 40 four or five inch cucumbers 3 tablespoons mixed pickling spices (you may prefer mustard seed) 3/4 cup sugar …
From The Jamlady Cookbook. A good beginner’s recipe 12 c finely peeled, cored, and chopped tart apples (~6 pounds) 6 c sugar 1 c grade A, light or medium, amber maple syrup 1 – 1.5 t ground cinnamon 1/2 t ground allspice 1/2 t ground nutmeg (optional) 1/4 t ground cloves Cook all ingredients together until they thicken. Stir well so the jam does not burn.
From Mes Confitures, which is a gorgeous book. 2 pounds green tomatoes, or 1 1/4 pounds net 2 1/4 cups granulated sugar, plus 2 1/4 cups, plus 1/2 cup 1 1/2 pounds Ida Red apples (large, bright red apples with firm crisp and slightly acidic white flesh), or 1 1/4 pounds net Juice of 1 small lemon 1 orange 3 1/2 ounces water Pick the last of the fall tomatoes form your garden, and select the prettiest, greenest ones. Rinse …
From Preserving Memories: Growing Up In My Mother’s Kitchen. You have the option of eating the pears, dyed bugrundy red from the syrup, on the third day, after they have cooled off, instead of canning them. They make a wonderful winter dessert when served in a shallow bowl atop a slice of pound cake with some of the ruby red syrup drizzled over them. The pears will keep, refrigerated, for a week or two. If you want to keep them …
From RecipeZaar. 1 1/2 cups red sweet pepper or green sweet peppers, seeded,veins removed 1/4 cup jalapenos, seeded,veins removed 1 1/2 cups white vinegar 6 ounces liquid pectin 1 drop red food coloring or green food coloring (optional) 6 1/2 cups sugar Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot. Add sugar, Heat on medium-high heat, stir until sugar has dissolved. Bring to a boil and boil 3 minutes. Stir in the pectin …
Also from Pick Your Own, woohoo. * 6 mangoes, slightly under-ripe (total Lose Weight Exercise about 3 lb/1.5 kg) * 2 cups brown sugar * 2/3 teaspoon cumin seeds or ground cumin, if you can’t get the seeds * 1 cup raisons * 1 teaspoon ground coriander * 1/4 teaspoon cinnamon * 1 teaspoon red cayenne pepper * 1/2 teaspoon ground turmeric * 1.5 teaspoon ginger paste (available from Asian grocery stores, otherwise, 2 teaspoons of dried ginger) * 1/2 …
Pearsauce: Cut and core a whole bunch of pears, cook with a bit of water until soft (~15 minutes), blend well and pour into a pot. Add some cinnamon and honey to taste, cook for a bit while you’re getting the canning stuff ready (jars, lids, canning pot of boiling water, etc). Prep the bottles, fill with the pearsauce leaving 1/4-1/2″ headspace. Hot water bath here above 6000 feet for 25 minutes for pints, 35 minutes for quarts. Pear butter: …
From the Cooking Light Forum Archives, submitted by Beth, who seems to be incredibly knowledgable about canning. I promised to tell when I did the second batch of white peaches and champagne. Here’s what I did — 4 to 4-1/2 cups peeled and sliced white peaches juice of 1 lemon juice of 1 small orange (or 1/2 huge navel in my case) 2 tsp vanilla extract (cheaper and easier to control) 4 cups sugar Combine all the above in a …