Peach Pie Jam
6 cups peaches, peeled and cut 2 cups brown sugar 3 T. bottled lemon juice 1 t. cinnamon 1 t. nutmeg 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin ( or Sure-Jell one box of no sugar/low sugar pectin)
Cut and measure peaches and put into dutch oven, heating until the peaches begin to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit. Add 2 cups of brown sugar, lemon juice, and spices. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.
Ladle recipe into jars leaving 1/4" headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil. Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.
Strawberry Peach Jam
3 cups strawberries, hulled and diced 3 cups peaches, peeled and pitted, cut 2 cups sugar 3 T. bottled lemon juice 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin
Cut and measure peaches and strawberries into a dutch oven, heating until the fruit begins to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit. Add 2 cups sugar and lemon juice. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids. Ladle recipe into jars leaving 1/4" headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil. Remember to put your jars in your waterbath before it boils and bring the water to a boil and then start your timing. Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.
6 cups peaches, peeled and cut 2 cups brown sugar 3 T. bottled lemon juice 1 t. cinnamon 1 t. nutmeg 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin ( or Sure-Jell one box of no sugar/low sugar pectin)
Cut and measure peaches and put into dutch oven, heating until the peaches begin to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit. Add 2 cups of brown sugar, lemon juice, and spices. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.
Ladle recipe into jars leaving 1/4" headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil. Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.
Strawberry Peach Jam
3 cups strawberries, hulled and diced 3 cups peaches, peeled and pitted, cut 2 cups sugar 3 T. bottled lemon juice 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin
Cut and measure peaches and strawberries into a dutch oven, heating until the fruit begins to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit. Add 2 cups sugar and lemon juice. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids. Ladle recipe into jars leaving 1/4" headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil. Remember to put your jars in your waterbath before it boils and bring the water to a boil and then start your timing. Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.
Blood Orange Strawberry Marmalade
2 1/2 cups blood oranges (5 small blood oranges)
Rind from 5 small blood oranges
4 cups of strawberries, hulled and diced
3 cups sugar
With a vegetable peeler remove the rind from the blood 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 blood orange into a small dice and set aside with the rind.
In a dutch oven or stainless steel pot add strawberries and cook on low for one hour, stirring occasionally. After the hour put the mixture through a fine mesh strainer retaining the juice and press through about half of the strawberry pulp. Set aside.
Combine the oranges and rind. Heat on medium until mixture is simmering. Cook at a simmer for 5 more minutes to soften the rind. Add the strawberry juice and pulp and continue cooking for 10 minutes.
Add the sugar into the pot and bring to a boil for about 5 minutes, stirring constantly. Begin 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. Once you remove the jars from the waterbath do not touch them for 24 hours in order for them to set and cool naturally. Store in a dark cool place till you are ready to eat. Make sure to remove your rings for storage.
2 1/2 cups blood oranges (5 small blood oranges)
Rind from 5 small blood oranges
4 cups of strawberries, hulled and diced
3 cups sugar
With a vegetable peeler remove the rind from the blood 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 blood orange into a small dice and set aside with the rind.
In a dutch oven or stainless steel pot add strawberries and cook on low for one hour, stirring occasionally. After the hour put the mixture through a fine mesh strainer retaining the juice and press through about half of the strawberry pulp. Set aside.
Combine the oranges and rind. Heat on medium until mixture is simmering. Cook at a simmer for 5 more minutes to soften the rind. Add the strawberry juice and pulp and continue cooking for 10 minutes.
Add the sugar into the pot and bring to a boil for about 5 minutes, stirring constantly. Begin 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. Once you remove the jars from the waterbath do not touch them for 24 hours in order for them to set and cool naturally. Store in a dark cool place till you are ready to eat. Make sure to remove your rings for storage.
Recipes courtesy of: www.sbcanning.com
Barbeque Sauce
Courtesy of freshpreserving.com
Makes about 3 (16 oz) pints
Everyone will want to grill at your house when they taste this homemade barbeque sauce made from fresh tomatoes, onions, brown sugar, and lots of spice.
Everyone will want to grill at your house when they taste this homemade barbeque sauce made from fresh tomatoes, onions, brown sugar, and lots of spice.
You will need:
20 cups chopped cored peeled tomatoes (about 21 medium)
2 cups finely chopped onions (about 3 to 4 medium)
3 cloves garlic, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
3 (16 oz) pint glass preserving jars with lids and bands
3 cloves garlic, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
3 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.)
COMBINE tomatoes, onions, garlic, hot pepper flakes and celery seeds in
a large stainless steel saucepan. Bring to a boil over high heat,
stirring constantly. Reduce heat, cover and boil gently until vegetables
are soft, about 30 minutes.
2.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using a food mill. Discard solids.
3.) RETURN liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 20 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.
2.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using a food mill. Discard solids.
3.) RETURN liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 20 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.
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