Are You Reeeaaadyyyyyy?!
This past weekend I decided that while my Te-Man and Wolverine were snuggling out their nasty germs on the couch, I would put some of that free produce to work. I had tons of hot peppers and rhubarb just sitting there begging me to turn them into yummy goodness - and so I, of course, obliged them with a smile on my face. :)
Rhubarb Cinnamon Jam
from Mavis at One Hundred Dollars a Month
What's In It:
4 1/2 c prepared fruit (about 5 large stalks or 6 c chopped raw fruit or 1 lb 8oz if you like crazy exactness)
1 c water
1 box Sure Jell Reduced Sugar
1/2 t butter (I left this out)
4 c sugar
1 T lemon juice
1 t cinnamon
What You Do With It:
Prepare your jars and canning pot. Be sure to keep your jars hot either in hot water or in the heated dishwasher.
Chop rhubarb in a medium size dice (it really cooks down to mush, so the size isn't crucial). Place chopped rhubarb into a saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for 2 min or until rhubarb is soft. Measure exactly 4 1/2 c prepared rhubarb into a large pot.
Stir in pectin and lemon juice. If you are adding butter, do it now (Man, I can be bossy!). Bring to a full rolling boil (that can't be stirred down) over high heat. Stir in cinnamon and sugar (I had mine measured out in a separate bowl so all I had to do was dump). Return to rolling boil, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
Immediately fill warm jars to withing 1/8" from tops. Wipe rims and threads - clean and dry. Cap, place in canner, ensure jars are covered by 2 inches of water, and process for 10 minutes. Remove from canner and place on a heat safe surface. Allow to cool completely. Test center of lid - if it pops back, the jar is not sealed and needs to be refrigerated.
I got 7 jelly jars per batch.
Hot Pepper Jam
from Mavis at One Hundred Dollars a Month
What's In It:
6oz hot peppers, stemmed and seeded
1 c cider vinegar, divided
3 c sugar
1 3oz liquid pectin pouch
Green food coloring (optional)
What You Do With It:
Prepare your jars and canning pot. Be sure to keep your jars hot either in hot water or in the heated dishwasher.Remove stems and seeds from peppers - wear gloves for protection if desired...or live on the wild side. Place peppers and 1/2 c cider vinegar in blender and blend until desired consistency. I like chunks of pepper, hence Hot Pepper Jam.
Combine pepper puree, 1/2 c cider vinegar, and sugar in a large pot. Bring to a boil over high heat. Boil 10 minutes stirring frequently.
Add liquid pectin, return to a boil, and boil 1 minute stirring constantly.
Remove from heat, add 3-4 drops food coloring if desired. Skim foam if necessary.
Immediately fill warm jars to withing 1/8" from tops. Wipe rims and threads - clean and dry. . Cap, place in canner, ensure jars are covered by 2 inches of water, and process for 10 minutes. Remove from canner and place on a heat safe surface. Allow to cool completely. Test center of lid - if it pops back, the jar is not sealed and needs to be refrigerated.
I got 11 jars out of 3 batches, so just over 3 1/2 jars per batch.
Enjoy! Anyone know of a cheap place I can score more canning jars? My stash is running super low and I know with the big garden next summer plus all this reclaimed food, I'm going to need MORE!
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