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Post your recipes..
I tried an experiment tonight to make raspberry jalapeno jam and it set (woo hoo)
2 cups red raspberries, crushed
1 3/4 diced jalapenos
6 1/2 cups sugar (do not skimp on sugar or it won't set and you get sauce)
1 1/2 cups cider vinegar
combine into stock pot
bring to rolling boil, stir regularly.. scorched jelly sucks
remove from heat
stir in 1 packet of Certo Pectin
bring to rolling boil, boil for one minute while stirring
scrape off foam with spoon
Immediately place into sterile jars and process as directions for caning explain.
yields 7 cups of jam
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Hey Charby,
Where'd you get the idea for raspberry jalapeno jam, and what is it good on?
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Actually sounds pretty good.
I have in mind to brew a raspberry wheat beer one day. May have to now add some jalapenos.
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Got this from a friend on a cooking forum. It's absolutely incredible on pork roasts.
APPLE MAPLE JAM
12 cups finely chopped apples (about 6 lbs) I used the food processor
6 cups sugar
1 cup maple syrup (grade B if possible)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick. Pour into hot jars leaving 1/4 inch headspace. Adjust caps.
Process 10 min in BWB.
Yield about 8 half pints.
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Hey Charby,
Where'd you get the idea for raspberry jalapeno jam, and what is it good on?
Well I make a batch of jalapeno jelly every year, I usually keep two jars for myself and give the rest away to folks I see through out the year.
I had some sweet berry and hot pepper sauce earlier this year that a friend brought back from Costa Rica, so I tried to make my jalapeno jam sweet and fruity. Red Raspberries are in season right now in Iowa so I picked some and decided to make the jam.
Normally folks around here take the jalapeno jam and pour it over a chunk of cream cheese and eat it with crackers. Also it is used as a dippin' sauce for butter braids (pretzels) and sometimes used as a glaze on pork or chicken.
I haven't tried it to make a PBJ sandwich and I probably never will.
Plus Jalapeno Jam/Jelly goes for $4-7 a jar in the store or farmers market if you can find it around here.
-C
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Normally folks around here take the jalapeno jam and pour it over a chunk of cream cheese and eat it with crackers.
That's how I eat pepper jelly too. Put a little cream cheese on a cracker and then some pepper jelly on top. Good stuff! Been a long time since I've had any but it's delicious. I gotta go get some jelly now.
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My grandma used to send me and my cousins out to the back 40 to pick apricots. Two days later we got some of the best apricot jam on toast ever.
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Got this from a friend on a cooking forum. It's absolutely incredible on pork roasts.
APPLE MAPLE JAM
12 cups finely chopped apples (about 6 lbs) I used the food processor
6 cups sugar
1 cup maple syrup (grade B if possible)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick. Pour into hot jars leaving 1/4 inch headspace. Adjust caps.
Process 10 min in BWB.
Yield about 8 half pints.
no pectin needed? Also skins on or off the apples?
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Apples contain more than enough pectin on their own. You just have to cook them nice and long.
As for the peels, off, I think but I'll have to get back to you.
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Thanks Mike.. I have a source of NY maple syrup, a friend of mine's father owns and works a sugar bush. Hopefully I'll get a ration when he visits home in October. I've requested maple cream but I better put some syrup on the request list.
I need to find a local source of winesaps, I bet that would be the cats behind for your jam recipe.
-C
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Heard from the woman who gave me the recipe.
She peels her apples.
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So I gave a jar of my raspberry jalapeno jam to a coworker who likes hot things... She shared it at a family function, then her daughter took some to work.
I have people willing to pay me money per jar of this stuff. Too bad I only have 2 jars left.
Now I need to figure how how to mass produce it and market it.
-C
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Excellent!
As I was rearranging the pantry the other day I found a bottle of hot pepper cranberry jam that a friend sent me last year.
I LOVE that stuff on ham or turkey sandwiches, for some odd reason.
I'm still waiting for some things to come in from Amazon so that I can make my Apple Maple conserves. I'm going to add pecans to it.
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Excellent!
As I was rearranging the pantry the other day I found a bottle of hot pepper cranberry jam that a friend sent me last year.
I LOVE that stuff on ham or turkey sandwiches, for some odd reason.
I'm still waiting for some things to come in from Amazon so that I can make my Apple Maple conserves. I'm going to add pecans to it.
What did you purchase from Amazon? I big 16+ qt canner? I'm going to make some of that apple maple stuff in October.
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No, I got a canning tool set and maple syrup.
I could find jars, lids, and rings here in DC metro, but no funnel, no tongs, etc. What a pain in the arse.
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Did you get a lid lifter? I picked one up the other day because I was getting tired of burnt finger tips and using a folk to lift lids out of near boiling water.
http://www.canningpantry.com/canning-lid-lifter.html
I bought mine for $1.29 at a farm store here in town. Plus I also found 1/2 gallon jars there also, I'll be canning chicken next month.-C
-C
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Yep, the lid lifter comes in the tool kit. I just got a message from Amazon saying that my stuff has shipped. Woo Hoo!
The "ring wrench" (sounds to Tolkienish) that is in the kit is an odd critter that seems to me to be useless. The last thing you want to do is start trying to torque the rings on with a wrench.
I've never seen 2 quart jars. Do they take the same lids as 1 quart jars?
The one thing I don't have, but which I really need to get, is a water bath. I'll make do this time around with the pressure cooker and my big stock pot.
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Looks like the 1/2 gallon jars takes a wide mouth lid which 90% of the jars I can with it anyways.
I've seen gallon ball jars before but they are far to too tall for my 21 qt canners.
If your going to waterbath, make sure you figure out some way to keep the jars from banging into each other. Banging jars crack and explode, results not so pretty. That is what the rack is for in the waterbath pot kits they sell. I saw waterbath pots at Walmart the other day.
I bet you could do 3-4 jars at a time in your pressure canner, probably 5 minutes when it gets to pressure. That is what I do with my jellies and jams in my 21 qt canner.
-C
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I'll just waterbath the jams instead of pressure can them.
As for keeping the jars from banging into each other, I've always found that long pieces of dowel work very well.
The Walmart where I got the jars had one water bath canner in the clearance section, with no internal rack.