Spiced Christmas Jam

 Ingredients:

40 ounces frozen unsweetened strawberries or 2 1/2 quarts fresh strawberries, hulled

1 pound fresh or frozen cranberries

5 pounds sugar (no that is not a typo, 5lbs)

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

2 (3 ounce) packets of liquid pectin (I use Ball liquid pectin)

Directions:

1. Fill a boiling water canner about 2/3rds full with water and bring it to a boil.

2. Pulse strawberries and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pan.  Add sugar and spices and stir.  Bring to a full roiling boil; boil for 1 minute, stir.

3. Remove from the heat; stir in the liquid pectin and return to a full rolling boil.  Boil for 1 minute, stirring constantly.  Remove from heat.

4.  Skim off any foam with a spoon.

5.  Ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops.  Wipe the jar rims and threads clean if needed.  Cover with 2-piece lids. Screw bands finger tight. Place jars on elevated rack in canner and then lower the rack into canner.  Make sure the water is covering the jars by about 2 inches.  Place the lid on the pot and bring water to a gentle boil.  Process Jam 10 minutes. 

6.  Remove jars and place on a towel to cool.  After 24 hours check the seals.  If the lid springs back, jam is not sealed and refrigeration is necessary.

One recipe makes 12 - 8 ounce jars.

Spaghetti Sauce

Ingredients:

25 lbs tomatoes (about 80 medium), cored
4 large green bell peppers, seeded
4 large onions, cut into wedges
2 cans (12 ounces each) tomato paste
1/4 cup canola oil
2/3 cup sugar
1/4 cup salt
8 cloves of garlic minced
4 teaspoons dried oregano, (8 tsp fresh oregano)
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
Bottles Lemon juice or Ball Citric acid

Directions:

1.  In a dutch oven, bring 2 quarts water to boil.  Using slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds.  Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place into stock pot.  ( I core my tomatoes, and run them through the food process with skins still on for a smoother sauce, my family doesn't like chunks of tomatoes in their sauce, in other words I skip this step.)

2. Run seeded green bell peppers, and onions in batches in a food processors until finely chopped; transfer to stockpot.  Stir in next 11 ingredients.  Bring to a boil, then reduce heat and simmer uncovered 4-5 hours, stirring occasionally, until desired thickness.

3.  Discard bay leaves.  Ladle hot mixture into hot sanitized jars, leaving 1/2 inch head space, add 1 tsp lemon juice or citric acid for quart jars 1/2 tsp for pint jars. Wipe rims.  Center lids on jars; screw on bands until fingertip tight.

4.  Place jars into canner with simmering water, ensuring that they are completely covered with water.  Bring to a boil:  process 40 minutes.  Remove jars and cool.  After 24 hours place any unsealed jars in fridge for immediate use.

Wholegrain Mustard

Mustard made with both yellow and brown mustard seeds and preserved in a water bath canner.

Equipment

• Water Bath Canner
• Mason Jars, Lids, and Rings

Ingredients

• ½ cup yellow mustard seeds 
• ½ cup brown mustard seeds 
• 1½ cups apple cider vinegar 
• ⅔ cup water 
• 2 tsp. salt

Instructions

• In a quart mason jar, combine all ingredients together and let sit overnight to rehydrate the seeds.
• Next day, prepare your mason jars and water bath canning equipment.
• Pour mason jar into a blender and blend until mustard mixture thickens. There will still be seed showing in the mustard.
• Pour blended mustard in a large sauce pot and warm. You need to pour hot mixture into a hot jar.
• 

  Ladle in hot mustard into hot canning jar with ½ inch headspace, remove bubbles, wipe rim, and top with lid and ring.
• Process in water canning bath for 10 minutes.
• It is best to let mustard sit unopened for at least 4 weeks or more. The hot taste will mellow out the longer it sits.

Hibiscus Strawberry Jelly

Ingredients:

2 3/4 cup Strawberry juice (cook 6 cups of strawberries with 4 cups of water bring to a boil and cook until strawberries turn almost white, sit a strainer on top of a bowl and pour strawberries into strainer, let set for 30 minutes.  Do not mash on strawberries as this will make your juice cloudy.)
1 cup of Hibiscus water (put 1 cup of dried hibiscus flowers in a bowl pour 2 cups of boiling water over the top and let steep for at least 15 minutes, I do this the same time I strain the strawberries so mine steep for 30 minutes.)
4 1/2 cup sugar
1 TBS butter
1 box Sure-Jell

Directions:

1. Prepare lids and jars
2. Measure exact amount of prepared juice into 6 to 8 quart stockpot.  (if necessary add up to 1/2 cup water ti get exact amount.). (If you prepare juice as I have stated above you should have enough juice to make 2 batches of jelly).
3.  In separate bowl measure out exact amount of sugar.
4.  to juice add butter and Sure-Jell to prepared juice in pan. Bring mixture to a rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
5.  Add sugar to juice mixture in stockpot.  Return to a full rolling boil; boil exactly 1 minute, stirring constantly.  Remove from heat.
6.  Ladle immediately into prepared jars, filling each to within 1/4 inch of top.  Wipe jar rims and threads.  Cover with two-pieced lids.  Place jars on elevated rack in canner.  Lower rack into canner.  (Water must cover jars by 1 to 2 inches.  Add boiling water, if needed).  Cover, bring water to gentle boil.  Process jellies for 5 minutes.  Remove jars and place upright on a towel to cool completely.  After jars cool, check seals b pressing centers of lids with finger, if lid springs back, lid is not sealed and refrigeration is necessary. 

Let prepared jars stand at room temperature 24 hours.  Store unopened jellies in cool, dry, dark place up to 18 months.

Apple Butter

Ingredients

6 lbs Apples

1/2 cup water

2 cups brown sugar

2 Tablespoons cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

1/4 teaspoon salt

Directions

1.  Wash apples, peel, core and chop.  Place in stock pot, pour water over apples, mix the rest of the ingredients together and pour over apples.  Cook on med to high heat for an hour, stirring frequently then turn down to low heat and simmer for 6 to 7 hours until mixture turns dark brown.

2.  Use a immersion blender to remove lumps or process in blender in batches. Leave uncovered cooking for another hour until mixture thickens.

3.  Can in sterilized jars and process in water bath for 20 minutes.

Peach Cobbler in a Jar

Ingredients:

18 ripe peaches, peeled, pitted and run through the food processor
1/4 cup water
2 1/4 cup sugar
3/4 cup honey
2 vanilla beans, scrape the seeds out and keep the pod

Directions:

In a heavy pot combine all ingredients including vanilla bean pod, bring to a boil.  Then lower temp to med-low and cook until thick and mounds up on a spoon.

Take vanilla pods out, and ladle into hot sterilized jars, leaving a 1/4 inch head space, wipe jar rims and place lid and ring on each jar, screwing ring on tightly.

Process filled jars in a boiling water canner for 15 minutes.  Remove jars from canner and place upright on towel to cool.  After cooled, check jars to make sure they sealed, refrigerate any unsealed jars.

Jalapeno Pepper Jelly

Ingredients:

4 Green Bell Peppers, seeded and minced in the food processor
10 Large Jalapeno Peppers, minced in the food processor (seed if you want milder jelly)
1 C. Cider Vinegar
1 box Sure-Jell
1/2 teaspoon butter
5 cups Sugar
couple of drops of green food coloring, if desired.

Directions:

1.  Bring boiling water canner, half full with water, to a simmer.  Wash jars andscrew bands in hot soapy water; rinse with warm water.  Pour boiling water over lids in sauce pan off the heat.  Let stand in hot water until ready to use.

2.  Place all minced peppers in heavy bottom pan, add vinegar, Sure-Jell, and butter.  Bring mixture to a rolling boil (a boil that doesn't stop when stirred), on high heat, stirring constantly.  Stir in sugar, and return to full rolling boil and boil for 1 minute, stirring constantly.  Turn off heat.

3.  Ladle immediately into prepared jars, filling to within 1/4 inch of top, wipe jar rims and threads.  Cover with lid and ring, screwing ring on tightly.  Place jars in water canner and process for 20 minutes.  Remove jars and place upright on a towel to cool completely.  After jars have cooled, check seals, any jar that has not sealed will need to be refrigerated.

Hot Pepper Jelly

Ingredients:

8 Jalapeno Peppers
12 ounces assorted colorful bell peppers (weigh after trimming)
2 cups cider vinegar
1 box sur-jell
3 cups sugar

Directions:

1.  Wash the jalapenos and trim the stem end off.  Removed the seeds if you want a milder jelly.  I recommend using whole pepper seeds and all.  Give rough chop, and the pulse them in the food processor until they are finely minced.   Be careful, the fumes are strong, and make sure to wear gloves when working with hot peppers.  Put the peppers in a heavy bottom pan.

2.  Wash and trim the bell peppers, and remove the seeds and inner ribs.  Give them a rough chop and pulse them in the food processor until finely minced.  You will want to do this in batches so you don't get mush.  Add the bell peppers to the heavy bottom pan with the jalapenos.

3.  Add the vinegar and the pectin, Bring the pot up to a rolling boil (a boil that doesn't stop when stirred.), then add the sugar, and bring back up to a rolling boil, stirring constantly boil for 1 minute.

4.  Ladle the hot liquid into hot clean jars, add lids and rings.  Process in hot water bath for 20 minutes, pull jars from water bath to cool on a towel for 24 hours.  Check to make sure jars have sealed.  Any jar that has not sealed will need to be refrigerated immediately.

Serve with plenty of creamy goat cheese, cream cheese and serve on crackers or slices of baguette.  This also makes a great marinade for Pork Loin's, and Chicken.

Good Old Fashioned Peach Butter

5 lbs peaches
2 cups sugar
2 tsp cinnamon
1/2 tsp ginger

Pit peaches, run them through a food processor, and put them in a stock pot.  Add sugar, cinnamon, and ginger.  Cook until thickened, put in hot, sterilized jars, add lids and rings.

Blueberry / Lemon Jam

5 cups blueberries

6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)

7 (8 oz.) Canning Jars with lids

Prepare jars and lids according to manufacturer’s instructions.

In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.

Salsa

I actually made this and I forgot to put in the taomato paste and the cilantro, and it was still a hit. It's very good. Now with all the peppers you would think it's very hot, but when you first make it it's not hot at all not even mild, in fact it's kind of sweet. But refrain from adding more peppers, because the longer you let in set in the jars before opening, the hotter it will get. In about a week, you will be able to start tasting the heat. In about a month you will have a good mild salsa, in about 6 months you will have a good hearty hot salsa. I don't know that we will ever get really hot salsa, because my family loves it so much it doesn't last that long.

1/2 pound jalapenos

8 cups coarsely chopped tomatoes, peeled

3 cups chopped, seeded Cubanelle, Anaheim, Sweet Banana Peppers or any hot pepper you like

2 cups chopped onions

2 cups cider vinegar

1 cup each of chopped sweet red and yellow peppers

6 cloves of garlic (recipe doesn't say - but likely minced)

1 can tomato paste

2 tablespoon sugar

1 tablespoon salt

2 teaspoon paprika

1 teaspoon dried oregano

1/4 cup chopped cilantro

Preparation:
Cut jalapenos in half discard ribs and seeds; chop finely to make 1 cup.
In large heavy non-aluminum saucepan combine (I put all the vegetables thru the food processor) EVERYTHING EXCEPT cilantro and bring to a boil.
Reduce heat to medium low and simmer, stirring often for 1 hour or until thickened; place 1 TBSP of salsa on a plate and tilt the plate - the salsa should flow slowly in one stream; add cilantro and cook for 5 minutes.
Meanwhile, fill boiling water bath canner about two thirds full with hot water - bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring pot of water to a boil, boil new lids for 5 minutes, turn off heat and leave the lids in the water to use right away.
Using a funnel fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, screw on bands firmly without forcing.
Place jars in rack set on edge of canner, lower filled rack into water, pour in enough simmering water to cover jars by 1 - 2 inches; cover canner and bring to a full rolling boil; boil for 20 minutes; turn off heat.

Lift out rack; set on edge of canner; using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for seal, they are sealed properly if the lids are turned down; store in a cool, dark, dry place and refrigerate after opening Yields 14 pint sized (16 ounce)

Green Tomato Relish

 INGREDIENTS
24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

DIRECTIONS
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.