Canning: Sweet & Sour Recipes

 

Now that we understand the various ways to can sweet items such as jams and jellies and sour items such as pickles and chutnies it’s time for the FUN part…recipes!

 

Sweet Recipes

Blueberry Mojito Jam

Ingredients:

6 C. fresh blueberries

1 TBSP finely shredded lime peel

3 TBSP lime juice

6 frsh mint springs

1 1.75 oz regular powdered pectin

4 C. Sugar

Directions:

1.  In 6-8 qt. heavypot crush 1 C blueberries with potato masher. Continue adding berries and crushing until you have 4 C crushed berries. Stir in lime peel, juice and mint. Stir in pectin.

2.  Bring mix to full rolling boil, stirring constantly. Sir in sugar. Return to full rolling boil, stirring constantly, boil hard 1 minute, stirring constantly. Remove from heat; remove and discard mint. Quickly skim off foam with metal spoon.

3.  Ladle hot jam into hot sterilzed jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes.  Start timing when water boils. Remove jars from canner, cool on wire racks.

Makes 6 half-pints  

Lemon-Lavender Jelly

Ingredients:

1 1/3 C. boiling water

2 TBSP finely shredded lemon peel

3/4 C. freshly squeezed lemon jice

2 TBSP fresh lavender flowers

4 1/4 C. Sugar

1/2 of a 6 oz package liquid fruit pectin  

Directions:

1.  In medium bowl combine boiling water, lemon peel, lemon jice, lavender flowers.  Let stand 20 minutes. Strain mix, discard peel, pulp and flowers.

2.  In large heavy pot combine lemon juice mix and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin, return to high heat, stirring constantly, return to full rolling boil, stirring constantly, boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam with metal spoon.

3.  Ladle hot jam into hot sterilzed jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 5 minutes.  Start timing when water boils. Remove jars from canner, cool on wire racks.

Makes 4 half-pints  

Golden Salsa Jam

Ingredients:

4 1/2 C. peeled, seeded and chopped yellow tomatoes

3/4 C. chopped yellow or orange sweet peppers

3/4 C. peeled, seeded, and chopped mango

1/3 C. chopped fresh banana peppers

2 Large Jalapeno peppers, finely chopped (do NOT seed)

1/2 C. chopped yellow onion

1/2 C. finely snipped cilantro

1/2 C. Orange-carrot juice (such as Naked brand)

1 tsp Salt 1 TBSP finely shredded lime peel

1/4 C. Lime juice

3 1/4 C. Sugar

1 1/75 oz package powdered fruit pection for lower sugar recipes

Directions:

1.  In 8-10 qt. stainless steel enamel or nonstick heavy pot stir together all ingredients down to  and including the salt. Bring to boiling, stirring occasionally; reduce heat.  Simmer, covered 10 minutes, stirring often. Stir in lime peel and juice.

2.  In small bowl combine 1/4C. sugar and pectin; stir into the tomato mix. Bring to a full rolling boil, stirring constantly. Stir in remaining 3 C. sugar. Return to a full rolling boil, stirring constantly, boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam with metal spoon.

3.  Ladle hot jam into hot sterilzed jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 5 minutes.  Start timing when water boils. Remove jars from canner, cool on wire racks.

Makes 9 half-pints…this will be soft-set and spoonable.  

Strawberry Marsala-Thyme Jam

Ingredients:

12 C. Strawberries (3 qts)

1 1.75 oz package regular powdered pectin

1/2 tsp butter 7 C. Sugar

1/2 C. Marsala Wine

1/4 C. Snipped fresh thyme

Directions:

1.  In 6-8 qt. heavypot crush 1 C strawberries with potato masher. Continue adding berries and crushing until you have 5 C crushed berries. Stir in pectin, butter and marsala wine.

2.  Bring mix to full rolling boil, stirring constantly. Sir in sugar. Return to full rolling boil, stirring constantly, boil hard 1 minute, stirring constantly. Remove from heat; remove and discard mint. Quickly skim off foam with metal spoon.  Stir in thyme after you have skimmed off foam.

3.  Ladle hot jam into hot sterilzed jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 5 minutes.  Start timing when water boils. Remove jars from canner, cool on wire racks.

5.  Turn and tilt jars after 20 minutes to evenly distribute fruit and thyme throughout the jam. Repeat as necessary, do NOT invert the sealed jars.

Makes 9 half-pints  

Basil Peach Jam

Ingredients:

7 C. Sugar

4 C. finely chopped, peeled ripe peaches (about 3 lbs)

1/4 C. Lemon juice

1/2 of a 6 0z package of liquid fruit pectin

1 C. finely snipped fresh basil

Directions:

1.  In 6-8 qt. heavypot combine sugar, peaches, lemon juice.

2.  Bring mix to full rolling boil, stirring constantly. Sir in pectin. Return to full rolling boil, stirring constantly, boil hard 1 minute, stirring constantly. Remove from heat; remove and discard mint. Quickly skim off foam with metal spoon.  Stir in basil after you have skimmed off foam.

3.  Ladle hot jam into hot sterilzed jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 5 minutes.  Start timing when water boils. Remove jars from canner, cool on wire racks.

5.  Turn and tilt jars after 20 minutes to evenly distribute fruit and basil throughout the jam. Repeat as necessary, do NOT invert the sealed jars.

Makes 7 half-pints  

 

These are the recipes I use year in and year out.  Sometimes I pick and choose depending on what I have on hand, what veggies or fruits have done well that year.  I have gleaned these recipes from all over including Better Homes & Gardens, Ball Fresh Preserving, Food.com, Allrecipes and many more.  A big thanks goes out to these venues that provide superb recipes that we then take-modify to our families likes/dislikes-and call our own!

 

What sweet canning recipes do you like to make? I would love to know your favorite jelly or jam!

 

 

This article is hopping around the following Blog Hops:

Homestead Barn Hop, Wildcrafting Wednesday, From the Farm Fridays, Simple Saturdays Blog Hop, Simple Life Sunday Blog Hop.

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Medical Disclaimer:

Nothing in this post is to be construed as medical advice, simply a sharing of things that have worked for me & my family. If you have any symptoms of serious illness, taking medication, pregnant or nursing, or have never worked with herbal materials or essential oils before, please consider consulting a medical professional before use. I am unable to offer advise for your particular medical situation; please ask your Doctor, Nurse Practitioner or Naturopath for further guidance.  The statements made here have not been approved by the Food & Drug Administration. These statements are not intended to diagnose, treat, cure or prevent disease. This notice is required by the Federal Food, Drug & Cosmetic Act.