Spiced Caramel Pear Jam

Are you ready for another yummy jam recipe?  I've been canning so much that I haven't cooked much of anything except what I've canned. I really need to make a final end of canning season count of how many jars I filled.  It might make me feel sick though.  I've spent so many hours putting up and preserving the harvest.  Sometimes up to 7 hours a day.  But it is totally worth it when I can go downstairs and get delicious tasting food and know it is the best quality I can provide.

This jam is my favorite new canning recipe this year.  Part of the white sugar is replaced with brown sugar (hence the "caramel" in the title) and it adds a depth of flavor that white sugar never could.  And the spices really showcase the flavor of ripe fall pears.  It is great on toast, pancakes, rolled up in crepes or by the spoonful.

Spiced Caramel Pear Jam
Makes 3 pints or 6 half pints

4 cups chopped peeled and cored pears, about 8 pears
1 package powdered fruit pectin (I always use Sure Jell)
3 1/2 cups granulated sugar, divided
1 1/2 cups packed light brown sugar
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon butter, optional

Grind or finely chop the pears (I just squished mine with my hands); measure 4 cups into a large pot.  Add the pectin to the pears and cook, stirring, over medium-high heat, until the mixture comes to a full rolling boil (One that can't be stirred away).

Stir in the sugars and spices. Add the butter, if desired, to keep foam to a minimum. Stirring constantly, again bring the mixture to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and continue stirring for 5 minutes. Skim excess foam from the mixture, if necessary.

Fill hot jars with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and fit lids on tops of jars. Screw on the bands firmly. Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove the jars to a rack to cool completely. Do not invert.

Source:  about.com

Watermelon Jelly a.k.a. Summer in a Jar

This is one of my favorite canning recipes and the one I get the most requests for with the exception of my salsa recipe.  It has such clear gorgeous color and delicate flavor that it became an instant family favorite.

I used to always wonder where they came up with the watermelon flavor for those little hard candies I loved so much as a kid, because I never thought it tasted anything like a watermelon.  Until I made this jam.  My favorite part is that it's like eating those little hard candies spread on my toast.  I love opening a jar in the middle of winter and being taken back to the long days of summer that I love so much.  Give this a try while watermelons are still plentiful.  You'll be glad you did!

**Every once in a while I'll have a batch of this not set up.  Don't worry, it makes great pancake syrup!**

Watermelon Jelly a.k.a. Summer in a Jar
Makes 2 pints or 4 half pints

4 cups chopped up watermelon
3 1/2 cups sugar
3 Tbs. lemon juice
1 box pectin (I use Sure Jell)

Choose a nice ripe watermelon and cut it into chunks.  It doesn't have to be seedless, so don't worry about that.  Puree in a blender or food processor.

Strain out all the seeds and solids by pouring the puree through a fine mesh strainer or through cheesecloth.  Don't skip this step, or for some reason the jelly doesn't set well. 

Measure out two cups of watermelon juice and put it in a large pot.  If you don't have quite enough juice, use the water that is in the bottom of the half used melon.  Add the lemon juice and pectin to the pot.

Bring the watermelon juice to a full rolling boil (the kind that can't be stirred away) and boil for 1 minute, stirring constantly. The pectin should stir in and dissolve as the juice heats, so don't worry if it clumps at first.

Add the sugar all at once and stir well.  Bring it back to a rolling boil (the kind that can't be stirred away) and boil for 1 minute. (Be sure to follow the instructions in the pectin package.  Sure Jell boils 1 minute at this point, but other brands may require a longer boiling time.)

Remove from the heat and fill hot jars with hot jelly.  Adjust lids and rings and process in a boiling water canner for 15 minutes.  (This is for an altitude of 4,000 feet.)

Source:  Pick Your Own

Fabulous Home Canned Salsa

It's home canning season again at my house.  This time of year is one of my busiest.  Between the peaches, pears, tomatoes, green beans and carrots I hardly have time to do much of anything.  By the time I'm done, I'll have put up over 300 quarts.  I love it!  It's good news for our winter food supply!

I figured that since I was canning so much, I'd share a recipe or two.  This is my Fabulous Home Canned Salsa. I've spent years looking for a great salsa recipe.  Literally years!  I've tried at least a dozen different recipes, but none of them have hit the spot.  Some are sweet and others too vinegary.  Needless to say, I was overjoyed when I tasted this salsa at one of my hubby's work parties.  It's perfect.  Make it as spicy as you want, or mild enough for your little one, or somewhere in the middle.  Your entire family will love it!

**This recipe didn't come from an approved canning cookbook, so I called our local extension agent and verified that the recipe followed the approved home canning guidelines.  The only requirements are that the amount of peppers and onions used in a canned salsa recipe not exceed the amount of tomatoes.  In this recipe you shouldn't use more than 7 quarts of peppers and onions since there are 7 quarts of tomatoes.  Play around with the spices all you want though, it won't hurt a thing.**

Fabulous Home Canned Salsa
Makes 9 quarts or 18 pints

7 quarts of tomatoes, peeled and diced
1/2 cup vinegar
2 cups Anaheim chili peppers, chopped
4-5 green peppers, chopped
4-7 jalapeno peppers, chopped (for mild salsa remove the seeds and membranes)
1 (7 oz.) can El Pato Hot Mexican tomato sauce (the yellow can available in the Latin section of the grocery store)
4-5 onions, chopped
1/2 cup cilantro, chopped
6 Tbs. salt
1 Tbs. garlic powder
1 Tbs. cumin
1 Tbs. oregano
2-3 (6 oz.) cans tomato paste  (You won't need this if you use half paste tomatoes)

Place the prepared tomatoes into a large pot.  I used a 12 quart stock pot and it barely fit.  Seed the peppers/chilies, chop them up (I used my food processor and had everything chopped in less than 10 minutes) and add to the tomatoes.  Add the remaining ingredients, except the tomato paste and simmer for 30 minutes.  If your salsa is not as thick as you'd like, add the tomato paste until it reaches the desired consistency.  Place in hot jars and adjust the lids and rings.  Process in a boiling water bath for 45 minutes for quarts and 30 minutes for pints.  That processing time is for an altitude of 4,000 feet.  Be sure to check the proper time for your altitude.

Source:  Amy L.

Strawberry Syrup

I hope no one is tired of strawberry recipes, because I still have a few more to share with you.  This is a bonus recipe for the leftover strawberry juice from the Spiced Strawberry Butter I hope you've made.  This syrup is so simple and will only take about 10 minutes to make.  That's my kind of canning recipe.  Oh, and did I mention it was canned?  The syrup will be shelf stable once it's in jars and processed. If you haven't canned before, this is a great place to start.  It is completely fool proof.  The only ingredients are strawberry juice and sugar.  Boil it for one minute, pour it in jars and cook in a hot water bath.  So simple!

Now, about the strawberry juice.  If you haven't made the Spiced Strawberry Butter yet (**GASP**) there are other sources for the strawberry juice.  One of the best is from frozen strawberries.  Once you let them thaw, you're left with that beautiful strawberry juice.  Don't dump it down the sink, make syrup!  You can use this same procedure for fresh or frozen raspberries, blueberries, cherries and blackberries.

This syrup will be great on pancakes, waffles, french toast or ice cream!!

Strawberry Syrup
Makes about 5 pints


4 1/2-5 cups strawberry juice
6 3/4 cups sugar

Start with 6 1/2 cups of fresh or frozen fruit.  Crush in a large pot and bring to a boil.  Reduce heat to a simmer and cook 10 minutes or until the fruit is soft.  Strain the hot fruit through a colander and allow to cool.  Strain the juice through a fine mesh sieve or double layer of cheese cloth.

Combine the 5 cups of juice with the sugar in a large pot.  Bring to a boil.  Stirring constantly, boil 1 minute.  Remove from the heat, skim off the foam and pack into pint jars, leaving a 1/2 inch headspace.  Adjust the lids and rings and process according to the chart below.

Table 1. Recommended process time for Berry Syrup in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	10 min	15	20
*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Source:  University of Florida Agricultural Extension

Spiced Strawberry Butter

We've eaten so much of this strawberry butter that there isn't a bagel or decent piece of bread in the house.  Only this gross "wonder-esque" stuff my little one like.  :)

I don't want anyone to confuse today's Spiced Strawberry Butter with yesterday's Strawberry Honey Butter.  Today's recipe has no butter anywhere to be found.  Instead, it's similar to the apple, pumpkin or pear butter that most people are familiar with.  But in this case, its strawberries spiced with cinnamon, cloves and ginger.  Not necessarily spices I'd associate with strawberries, but oh my goodness, it's good!  CRAZY GOOD!

I made it in some cute little, tiny jars with plans to give as gifts to the neighbors, but I don't think that's going to happen.  My oldest son has already eaten nearly half of them.  I guess I really can't blame him, he's 6 foot 4 inches tall, and 140 pounds soaking wet.  He needs the calories.  And what kind of mother would I be if I didn't let him enjoy such a simple treat.  That being said, I have hidden several jars in the pantry just for me.  I'm not as saintly as I'd like to seem.  :)

One of the best things about this recipe it that once it's canned and processed, it is completely shelf stable until you open the jar.  After that, it won't take up space in the fridge for very long.  Since this is a home canned recipe, remember all your canning safety and storage rules.  If you need a refresher, you can find all the canning information you need here, or through your state's Cooperative Extension Service.

**Be sure to save the strawberry juice from this recipe.  I'll be telling you how to make home canned strawberry syrup tomorrow!**

Spiced Strawberry Butter
About 7 half pint jars 

For the strawberry pulp: 

16 cups Strawberries, Hulled 

For the butter: 

1 whole Batch Of Strawberry Pulp (can be leftover from making strawberry syrup of any kind )
1-½ cup Sugar
4 Tablespoons Strained, Fresh, Lemon Juice 
1 teaspoon Ground Cinnamon 
1 teaspoon Ground Ginger 
1 teaspoon Ground Cloves

Put hulled strawberries into a non reactive pan over medium to high heat and bring to a simmer, stirring frequently. Once simmering, continue to cook for 5 minutes. Remove from heat and gently pour into a very fine mesh sieve or jelly bag (these can be bought at most grocery or canning supply stores) and let the juice drain out into a bowl. Once the juice has stopped dripping you have your strawberry pulp left in the bag or sieve. You want to remove as much of the liquid as you can.  This helps reduce the cooking time.  The juice can be used in other recipes for syrups or jellies if you wish.

Puree the strawberry pulp in a food processor or blender.

Put the pulp and all remaining butter ingredients in a wide, nonreactive preserving pan (or stock pot).

Cook over medium or medium-low heat, stirring constantly to keep it from sticking, until the mixture is very thick and a couple of shades darker, around 15 minutes.  If your strawberry pulp still has a lot of juice in it your cooking time will be longer.  One batch of mine took close to an hour.

Ladle the mixture into half pint jars, assemble lids and rings and process in a boiling water bath for 5 minutes.  Be sure to check the processing time for your altitude according to the chart below.

able 3. Adjustments for increased altitudes.
Altitude (feet)	Increased processing time (minutes)
1,001-3,000	5
3,001-6,000	10
6,001-8,000	15
8,001-10,000	20

Source:  Tasty Kitchen

Home Canned Strawberry Lemonade



You might look at this picture and think that the lemonade is a little dark.  That's because it is.  I let mine age a little to mellow the flavors, so this is last year's lemonade.  For the sake of food safety and flavor, I use mine within 12 months of canning.

I absolutely love home canning.  But its become something of a lost art these days. I think a lot of people are afraid to try it.  I know its time consuming, but the results are totally worth it!   My favorite part is knowing exactly what is in the foods my family eats.  I also know that the produce was preserved at the peak of freshness.  The fruit is sweeter, the vegetables tastier. 

But best of all, it saves me a ton of money.  We grow a garden every year and I can or freeze almost everything that comes out of it.  So instead of going to the store for canned tomatoes or salsa (or canned peaches, pears, applesauce, beans...) I shop in my pantry instead of at the grocery store.  There are a ton of great canning resources on the Internet.  Some of my favorites are Pick Your Own and Food In Jars.  If you've never canned before but want to try it, they are some good resources.  And just to show you that canning isn't just green beans and salsa, here is my home canned Strawberry Lemonade recipe.  With strawberries in season, its the perfect time to try it!

Strawberry lemonade
Makes 6 quarts of concentrate

4 quarts strawberries, hulled
4 cups fresh lemon juice (abt. 16 lemons)
3 quarts water
6 cups sugar

In a blender or food processor, puree the strawberries. Place in a large kettle; add lemon juice, water and sugar. Bring to 165 degrees over medium heat, stirring occasionally (do not boil). Remove from heat; skim off foam. Pour hot into hot quart jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water canner. To serve, mix about one-third concentrate with two-thirds soda or ginger ale. **For best results, chill the concentrate and the ginger ale before mixing.**

Source:  A family recipe