Saturday, December 3, 2016

Top It Off... Valentine's Chocolate Sauce



Valentine's Chocolate Sauce
Found on Canning Craze

Ingredients

1-1/2 cups water 

3 cups sugar 

1-1/2 cups Dutch-processed cocoa 

1 tablespoon vanilla extract 

1/4 teaspoon kosher salt 

2 tablespoons light corn syrup 

Cooking: 

In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. 

Reduce sauce for another 15 minutes until slightly thickened. 

Ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles. 

Hot water process for 15 minutes.

Tuesday, November 29, 2016

We Be Jammin'... Marmalade de Pamplemousse Rouge



Marmalade de Pamplemousse Rouge
Found on put-a-lid-on-it.blogspot.com

6 Florida Ruby Red grapefruit 

1/2 cup honey 

1/2 tsp vanilla extract 

4 cups sugar 

1-1/2 boxes fruit pectin

Pour boiling water over grapefruit and scrub with a vegetable brush to remove any remaining wax. Slice fruit in half and juice into bowl. Pour juice through a strainer into a medium cooking pot and press juices from pulp into pot. This should yield roughly six cups of juice. 

Begin heating juice on medium low. While juice is heating, cut peels in half and remove all traces of membrane with the back of a spoon. Cut in half lengthwise and again width wise, and julienne finely until you have about two cups. Add peels to juice and bring to boil on medium high, skimming acidic foam periodically with a ladle. 

Cook until peels are translucent and tender, about 30 minutes. 

Add honey, vanilla and sugar and return to boil. 

Cook until sugar is fully dissolved. 

Add 1 box of pectin slowly while boiling. 

Check for set and slowly add additional pectin as needed and until marmalade is set. 

Let rest for a few minutes, then ladle into hot jars and process for 10 minutes in a boiling water bath.

Monday, November 21, 2016

Top It Off... Tropical Topper (or tart filling)



Tropical Topper or Tart Filling 
Found on pinterest

Yield 1 quart or 2 pints 

3 cups chunked fresh pineapple 

3/4 cups shredded coconut 

1 cup sugar 

1/4 cup + 1 tbsp. Clear Jell 

2 cups Orange Juice 

Preparation: Cut, core, and cube a fresh pineapple. Make sure to remove any of the core and the eyes. 

Cooking: Combine orange juice, sugar, and Clear Jel in a large stainless steel pot. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Boil sauce 1 minute stirring constantly. Remove from heat. Filling and 

Processing: Fold in coconut and pineapple chunks. Fill hot jar (or two pints) without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 20 minutes at a full rolling boil. 

Note you will have some expansion in the jars because of the Clear Jel. 

Make sure to measure the 1" headspace! Also you could use pineapple juice instead of orange juice.

We Be Jammin'... Lemon Kiwi Marmalade



Lemon-Kiwi Marmalade 
Found on simplygratefulhousewife.wordpress

This recipe yielded 3 – 8 oz. jars and 4 – 4 oz. jars. 

2 Lemons with ends cut off and seeds removed 

1 Sweet Orange with ends cut off and seeds removed 

10 Ripe Kiwi peeled and thinly sliced 

3 Cups of Sugar 

The night before making the marmalade, prepare the lemons and orange by cutting off the ends and removing the seeds. Quarter lemon and put in food processor with one cup of sugar. Put the entire lemon in, peel, membranes, pith and all. Process till very fine. Quarter the orange and put in the food processor with one cup of sugar. Process till very fine. Combine the processed lemon and orange in a glass bowl. Cover and let sit overnight. 

The next day, peel and slice the kiwi. Place kiwi in a bowl and combine with one cup of sugar. Let sit for one hour or more. 

Combine lemon and orange mixture with kiwi mixture in large stock pot. Bring to full rolling boil, watching closely that it doesn’t scorch. Reduce heat to medium-high and stir constantly until mixture thickens. This took about 30 minutes. While mixtures cooks, prepare jars and lids. 

When the marmalade is the consistency you like, remove from heat and fill jars, leaving a 1/4“ head space. Cover jars with hot lids and bands and process in water bath canner for 15 minutes.

Friday, November 18, 2016

Top It Off... Tropical Pineapple Sauce



Tropical Pineapple Sauce 
Found on cooking.nytimes

Makes 4 half pints 

8 cups finely diced, very ripe pineapple; about 2 pineapples 

2 cups white sugar 

1 cup brown sugar 

6 stalks fresh mint, rinsed and tied into a bundle 

Juice of one lemon 

1/4 cup dark rum 

Dice pineapple into 1/2-inch pieces, removing any brown eyes. Combine fruit, sugars, mint and lemon juice. Cover and leave on the counter for 1 hour.

Stir pineapple mixture and discard the mint. Add mixture to a heavy nonreactive pan and simmer slowly, stirring regularly, for about an hour, until sauce is very thick and clear and has reached 220 degrees. Add rum. Stir until mixture is thick and clear again, about 5 minutes. Sauce will keep 3 months in the refrigerator or a year if processed. To process, ladle hot sauce into warm jars, leaving 1/2-inch of headspace. Run a plastic knife gently around the inside of the jar to remove any air bubbles. Recheck the headspace. Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings. Process in a boiling water bath canner for 15 minutes. .

We Be Jammin'... Kumquat Marmalade



Kumquat Marmalade
Submitted by Bonnie Cassagne

4 cups thinly sliced kumquats (48) 

1-1/2 cups chopped orange pulp (4 medium) 

1-1/2 cups sliced orange peel 

1/3 cup fresh squeezed lemon juice 

1-1/2 quarts water 

4 cups sugar 

Combine all ingredients, except sugar, in a large sauce pot, simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cool rapidly until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar dissolves. Bring to a boil over high heat, stirring constantly. Cool rapidly almost to a gelling point. Remove from heat. 

Skim foam if necessary. Ladle hot marmalade into hot jars, leaving a 1/4 inch headspace. Adjust two piece caps. Process 10 to 20 minutes in a boiling water canner.

Wednesday, November 16, 2016

Top It Off... Sweet Cherry Topping



Sweet Cherry Topping 
Found on Pinterest

5 cups pitted, halved Bing cherries (about 2.5 pounds as purchased) 

¼ cup water 

2 cups sugar 

1 pouch liquid pectin (3 fl. oz.) 

Yield: 2 pints 

1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer’s directions. 

2. Wash cherries well under running water; remove stems and pits. Cut cherries in half. 

3. Measure 5 cups of pitted, halved cherries into a 4-quart Dutch oven. Stir in water. Heat over medium-high heat while stirring to prevent sticking and scorching. Simmer until cherries are softened enough to mash with a potato masher, about 8 to 10 minutes. 

4. Mash cherries with a potato masher. Then stir in 2 cups sugar thoroughly. While stirring over high heat, bring to a full boil that cannot be stirred down. Boil 1 minute. 

5. Remove from heat. Stir in complete pouch of liquid pectin until thoroughly combined. Skim foam from top. 6

. Pour hot cherry topping into clean hot jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands. 

7. Process in a boiling water canner for 15 mins for pints and half pints. Let cool, undisturbed, 12 to 24 hours and check for seals.
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