Friday, August 19, 2011

Blushing Peach Jam

It's sweet summer peach with a lime zing- this jam is so damn sexy it will make you blush.

5 1/2 pint jars, lids and rings
2 lbs. ripe peaches
1/2 cup water
1 Tbsp lime juice
3 cups sugar
1 box powdered pectin

Cut an X on the bottoms of the peaches. Boil for one minute and then blanch. Here's a trick, if you don't know this one, yet:

Peel and chop peaches. In a medium pot, simmer peaches and water for 5 minutes, stirring often. Use a stick blender to smooth out the jam. Add lime juice and sugar and boil until sugar is dissolved. Add pectin and boil hard for one minute. Test the set- it should look like this on a frozen plate:

Ladle into jars, wipe rims, attach lids and rings and process for ten minutes.

Quadruple Dog-Dare Ya' Berry Jam

Joe actually made this one, but it is so freakin' incredible I am sharing it here. I quadruple dog dare ya' to try it spooned over chocolate ice cream.

6 1/2 pint sterilized jars, lids and rings
1 quart strawberries
1 pint blueberries
2 cups raspberries
1 cup blackberries
2 Tbsp lemon juice
5 cups sugar
1-2 packets powdered pectin

Wash all berries and hull strawberries. Mash berries and lemon juice in a pot over medium heat. When berries begin to get juicy and warm add sugar and simmer five minutes. Add 1 package pectin and boil for one minute. Remove from heat and test for the set. Add more pectin if necessary and re-test for the set. When it is set to desired thickness ladle into jars, wipe rims, attach lids and process for ten minutes.

Saturday, August 13, 2011

Jalapeno Jelly

Wow, sorry guys. Life got kinda' hectic there for a while, but we're all settled into the new house now and I'm ready to start canning the summer bounty that is upon us! As today happens to be National Can-it-Forward Day, I thought it would be a great chance to get back in the swing of things. Canning in my "new" kitchen is so relaxing now that I have space to work. I expect to be canning a lot more often now, especially for a new start-up project my friend, co-worker, and fellow mom Matteson McCay have recently begun- Jammin' Mamas. So far we have successfully sold Strawberry Preserves and Mango Jelly. I have a feeling this Jalapeno Jelly is going to be a big hit, too!

Recipe taken from Ball Blue Book Guide to Preserving:

6 1/2 pint sterilized jars, lids and rings
3/4 lb jalapenos, seeded and chopped
2 cups apple cider vinegar
6 cups sugar
2 pouches (1 box) liquid pectin

Puree jalapenos with one cup vinegar in food processor. In a medium pot, add puree to the remaining cup of vinegar and sugar and bring to a simmer for ten minutes. Add pectin and bring to a rolling boil for one minute. Ladle into jars, wipe rims, attach lids and rings and process for ten minutes.

Serve over Philadelphia Cream Cheese with Ritz crackers.