Wednesday, December 7, 2016

Top It Off... Vanilla Strawberry Sauce



Vanilla Strawberry Sauce 
Found on Pinterest

NOTE: Serve over pancakes, waffles, or ice cream. 

Makes 6 to 7 half pints 

5 pints strawberries, hulled and sliced 

1 and 3/4 cups sugar 

1 cup water 

3 tbsps lemon juice 

2 vanilla beans, sliced lengthwise or 2 tsps real vanilla 

Measure 3 cups of sliced strawberries into a glass bowl or chop up in a food processor (do not puree them)

Combine water and sugar in a large pot over low heat. Stir until sugar is dissolved. Add crushed berries and bring to a boil. 

Reduce to a simmer and cook for 7 minutes. Stir frequently. 

Add remaining strawberries and lemon juice. 

Scrape vanilla bean seeds from pod into pot or add 2 tsps of vanilla. 

Bring the mixture back to a boil and cook for 3 minutes. 

Ladle into jars to 1/2 inch headspace, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 10 minutes

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.

Saturday, December 3, 2016

Top It Off... Valentine's Chocolate Sauce



Valentine's Chocolate Sauce
Found on Canning Craze

Ingredients

1-1/2 cups water 

3 cups sugar 

1-1/2 cups Dutch-processed cocoa 

1 tablespoon vanilla extract 

1/4 teaspoon kosher salt 

2 tablespoons light corn syrup 

Cooking: 

In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. 

Reduce sauce for another 15 minutes until slightly thickened. 

Ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles. 

Hot water process for 15 minutes.

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

Top It Off... Tropical Topper (or tart filling)



Tropical Topper or Tart Filling 
Found on pinterest

Yield 1 quart or 2 pints 

3 cups chunked fresh pineapple 

3/4 cups shredded coconut 

1 cup sugar 

1/4 cup + 1 tbsp. Clear Jell 

2 cups Orange Juice 

Preparation: Cut, core, and cube a fresh pineapple. Make sure to remove any of the core and the eyes. 

Cooking: Combine orange juice, sugar, and Clear Jel in a large stainless steel pot. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Boil sauce 1 minute stirring constantly. Remove from heat. Filling and 

Processing: Fold in coconut and pineapple chunks. Fill hot jar (or two pints) without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 20 minutes at a full rolling boil. 

Note you will have some expansion in the jars because of the Clear Jel. 

Make sure to measure the 1" headspace! Also you could use pineapple juice instead of orange juice.

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

Top It Off... Tropical Pineapple Sauce



Tropical Pineapple Sauce 
Found on cooking.nytimes

Makes 4 half pints 

8 cups finely diced, very ripe pineapple; about 2 pineapples 

2 cups white sugar 

1 cup brown sugar 

6 stalks fresh mint, rinsed and tied into a bundle 

Juice of one lemon 

1/4 cup dark rum 

Dice pineapple into 1/2-inch pieces, removing any brown eyes. Combine fruit, sugars, mint and lemon juice. Cover and leave on the counter for 1 hour.

Stir pineapple mixture and discard the mint. Add mixture to a heavy nonreactive pan and simmer slowly, stirring regularly, for about an hour, until sauce is very thick and clear and has reached 220 degrees. Add rum. Stir until mixture is thick and clear again, about 5 minutes. Sauce will keep 3 months in the refrigerator or a year if processed. To process, ladle hot sauce into warm jars, leaving 1/2-inch of headspace. Run a plastic knife gently around the inside of the jar to remove any air bubbles. Recheck the headspace. Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings. Process in a boiling water bath canner for 15 minutes. .
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