Thanks for the canning recommendations. Here's what's in the lineup for tomorrow...

T

traca

Well-known member
I'm canning with two other ladies and after boucing around a ton of ideas, this is what we landed on for tomorrow (we've already got plans to can again in the fall...to do wine jelly, pear butter, etc.)

Okay, here's the line up:

1. Berry Jam

2. Apricot & Jalapeno Jam

3. Hot Peach & Ginger Grilling Sauce

4. Jan's Thai BBQ Sauce

5. Hope's Tomato-Bourbon Jam

6. Cherry-Ginger Chutney

I already know I love the Apricot-Jalapeno Jam and the Thai BBQ Sauce is one of my favorite condiments. We're going to try canning it tomorrow (Usually I just make a batch as needed. My lead canning guru says it may need some adaptation for canning so we'll see...)

And the Cherry Ginger Chutney recipe is from Barbara in VA. It's been on my "to try" list forever...so we're making it tomorrow and canning a batch.

Hope is a cooking instructor and she makes the Tomato Bourbon Jam in her classes all the time. I've had something similar served alongside pate, and I've been anxious to try my own.

So...there it is. Recipes to follow.

 
Hope's Berry Jam

Hope Sandler is a local cooking school instructor. This is a recipe from her classes.

Strawberry Jam
Yield: makes 7 or 8 eight –ounce jars

Substitute any fruit for the strawberries, or try a combination of fruits!

4 cups chopped, fresh or frozen unsweetened strawberries

3 Tablespoons lemon juice

1-1/2 packages powdered pectin

7 cups sugar

Combine the strawberries and lemon juice in a large nonreactive pot. Bring to a boil. Add the pectin. Return to the boil. Add the sugar slowly, stirring constantly. Bring to the boil again and boil for 1 minute, or until the jam sheets off the spoon. Pour into hot, sterilized jars. Cover with new, clean, hot lids. Invert for 5 minutes.

 
Apricot - Jalapeno Jam

This recipe was given to me buy Pat in No. Cal., but it's been around the Swap (old Gails) for quite a while.

It's a favorite of mine...and we make it every time we can. YUM!

Apricot-Jalapeno Jelly
Source: Nancy Gerlach from the ChileHeads Website
Contributed by: Judy_Mass at the Swap
Yield: 7 half pint jars

1/2 Cup Jalapeno Peppers, Stemmed and Seeded -- cut up

1 Large Red Bell Pepper, Stemmed and Seeded -- cut up

2 Cups Cider Vinegar

1 1/2 Cups Dried Apricots -- chopped

6 Cups Sugar

3 Ounces Liquid Pectin

Put jalapenos, red pepper and vinegar in a blender of food processor.

Puree or pulse until coarsely ground with some small chunks remaining.

Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quart). Bring to a boil. Boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin.

Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.)

NOTES: Notes from author Nancy Gerlach: This recipe calls for apricots, but peaches, nectarines and pears work equally well. (I tried it with fresh peaches, and it did not set. Try dried fruit.) Any fresh green chile can be substituted for the jalapenos, depending on your taste and heat preference. Serranos will make it hotter; roasted peeled New Mexico chilies will tame it down.

 
Hot Peach & Ginger Grilling Sauce (referenced by Curious up at 7746)

Tomorrow we're using orange jam instead of the peach...'cause that's what we have on hand.

Hot Peach & Ginger Grilling Sauce
Source: Deb in MI's boss (the duck hunter) smileys/smile.gif

1 cup peach jam
1/4 cup soy sauce
1/4 cup dry wine
1/4 cup green onions, minced
10 garlic cloves, minced
4 tablespoons fresh ginger, minced
1/4 tablespoon lemon juice
2 teaspoons Tabasco sauce


Combine all the ingredients in a medium bowl, stirring to thoroughly blend. Refrigerate until ready to use.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=36825

 
Cherry Ginger Chutney

If cherries aren't available, we've got shopping orders to pick up any stone fruit that looks good.

Cherry Ginger Chutney
Source: Jaques Pepin Celebrates,
Recipe shared by: Barbara in VA.

1/4 C light brown sugar
1/2 C sugar
1/2 C cider vinegar
1/2 t salt
1/2 t mustard seeds
1 1/2 t red pepper flakes
1 C sliced red onion
1 large garlic clove, peeled and thinly sliced
1 C dark raisins
1/2 C julienned fresh ginger
1 1/2 lgs large Bing cherries, pitted

In a saucepan, combine the brown sugar, granulated sugar, vinegar, salt, mustard seeds, red-pepper flakes, red onion and garlic, bring to a boil. Add the raisins, ginger and cherries, return to the boil and cook 10 minutes without a lid. Cool. The chutney should be thick with only enough juice remaining to moisten the cherries. Cool and refrigerate.

 
Thai BBQ Sauce

I love this stuff and make it fresh fairly frequently (it's delish on the forever roasted pork). Tomorrow we're going to try to can some for the first time.

Thai Barbecue Sauce
Source: Jan (Dawn's friend)
Shared by: Dawn_MO at the Swap

2/3 cup ketchup
1/3 cup Thai sweet chlie sauce
1 splash of Liquid Smoke flavoring
1 teaspoon black pepper
1 splash of vinegar
1 teaspoon dried hot chile powder (cayenne)

Mix all ingredients together and use as you would any barbecue sauce.

 
Spice Tomato-Bourbon Jam

My friend Hope is a cooking school instructor. This is a recipe from one of her classes.

Spicy Tomato Jam
Source: Hope Sandler
Serving: Yields: 3 1/2 cups

1 cup cider vinegar
3/4 cup sugar
1/2 cup bourbon
3 pounds ripe plum tomatoes
1 teaspoon whole black peppercorns
8 whole allspice berries
8 whole cloves
1 teaspoon dried red-pepper flakes
1/2 teaspoon mustard seeds
1/2 teaspoon ground cumin



1. In a large bowl, combine vinegar, sugar, and bourbon. Stir to dissolve sugar. Set aside.

2. In a 5-quart nonreactive saucepan, bring 3 quarts of water to boil over high heat. Carefully drop tomatoes into boiling water and cook until skins of tomatoes start to split -- 1 to 2 minutes. With slotted spoon, remove tomatoes and plunge into ice water. Let tomatoes cool to the touch. Peel off tomato skins and discard. Coarsely chop tomatoes; set aside.

3. Meanwhile, in the center of a small square of cheesecloth, combine peppercorns, allspice berries, cloves, red-pepper flakes, and mustard seeds. Using a piece of kitchen string, cheesecloth to make a spice bag.

4. In a 5-quart saucepan, combine tomatoes, vinegar mixture, the spice bag, and cumin. Bring mixture to a boil over high heat. Reduce heat to medium and cook 35 to 40 minutes, stirring occasionally, until liquid has evaporated. Remove from heat and let cool for 20 minutes.

5. Discard spice bag and divide tomato jam among gift jars or transfer to a container with tight-fitting lid. Refrigerate until ready to use. The tomato jam will keep for 1 month, refrigerated.

 
Dawn...you rock! Thanks for sharing the mass quantity size recipe for the BBQ Sauce. smileys/smile.gif

I love that stuff so much...I can totally see myself making it in that kind of volume. Seriously!

Thank you, thank you, thank you.

I've also corrected the note about the source...all the great ones have a wonderful legacy, don't they? smileys/smile.gif

Many thanks again. Oh, and if you're still in touch with Jan, give her a big smooch from me! Bless her wonderful palate.

 
You are going to be one busy bee tomorrow!!! Good luck - take a few pics for us smileys/smile.gif

 
I can fill in a blank for you...

I was the one who posted this recipe at Gail's. I recognized the added notes on the bottom as coming directly from my MasterCook files. I got it from the ChileHeads website where it was attributed to Nancy Gerlach.
I have also used my home-smoked chipotles in this jelly with wonderful results.
Enjoy!
Judy

 
YAY! I can't tell you how much I've enjoyed this recipe....thank you for posting many moons ago!

It's so fun learning the legacy of these recipes. I'll adjust the notes above. Thanks again!

 
Traca--can't wait to hear how the canning went. What a great assortment

you all have chosen. I am intrigued by the tomato bourbon jam. What is it like and how do you serve it?

Thanks!

 
what is the shelf life for this chutney? if you get the jar sealed, will it last in the cupboard?

 
any T&T for huckleberries? I've got lot I need to pick in the next few days and having one heckofa

time find recipes, particularly low sugar ones. I wanted to try a freezer jam with them and hope that there will be a recipe with the liquid pectin.

TIA

 
what do you use this with? crackers and goat cheese? they all sound great smileys/smile.gif

 
You must log in or register to reply here.
Back
Top