Thursday, October 27, 2016

Top It Off... Chocolate Raspberry Sauce

Chocolate Raspberry Sauce 
From BallFreshPreserving

Makes 6 half pints 

1/2 cup sifted unsweetened cocoa powder 

6 Tbsp Pectin (abt 2 boxes) 

4-1/2 cups crushed red raspberries 

6-3/4 cups granulated sugar 

4 Tbsp. lemon juice 

COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside. 

COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. 

LADLE hot raspberry sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude.

We Be Jammin'... CherryMeyerGingerAde Marmalade

CherryMeyerGingerAde Marmalade 
Found on rufusandclementine

Makes 2 - 1/2 pints 

1 lb meyer lemons 

1/4 cup dried cherries, chopped 

2 cups loosely packed brown sugar 

1 teaspoon, fresh grated ginger 

1 tablespoon bottled lemon juice 

Prep your canner and sterilize your jars and lids. Put a couple of saucers in the freezer. Wash lemons well. Quarter and remove seeds and pith. Chop lemons and cherries into small pieces. 

(NOTE - picture has lemons cut into strips - you can do either way) 

Add lemons, cherries, and lemon juice into non-reactive pot/saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Add sugar and ginger. Bring to a boil over medium-ish high heat for 25 minutes. Watch and stir. 

Time to test for a set. You are good to go when the jam reaches 220° f or you can do the wrinkle test. Put a teaspoon of jam onto a chilled saucer and let it cool off for a sec. Push it. If it wrinkles a bit, it’s set. If not, boil for 5 more minutes and try the wrinkle test again. 

When ready, fill jars. Leave a 1/4 inch of headspace. Use knife or other bubble releaser to make sure there are no air pockets. Wipe rim clean with a damp cloth or paper towel. 

Process for 15 minutes in the hot water bath.

Wednesday, October 26, 2016

Top It Off... Boozy Peach Sauce

Boozy Peach Sauce 
Found on preservedandpickled.blogspot 

NOTE: Just a splash of this lusciously sweet treat turns ordinary vanilla ice cream into a heavenly dessert. Delicious warmed and drizzled over traditional pound cake, as a sweetener for your smoothies, or a glaze for your pork roasts, chicken, or duck: like many home preserves the possibilities are endless. 

Makes 3 - 4 pints. 


6 cups chopped pitted Peaches 

2 tablespoons Lemon Juice 

2 cups lightly packed Brown Sugar 

1 cup Raw Sugar 

3/4 cup Brandy 

1 tsp grated Lemon Zest 


Prepare your boiling water canner. 

Sterilize jars, set lids in simmering water until ready for use. Set bands aside. 

When chopping your peaches, toss with Lemon Juice to keep from browning. 

Combine Peaches, Sugars, Booze and Lemon Zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. 

Reduce heat and simmer gently, stirring occasionally, until thickened, about 20 minutes. 

Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. 

Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 

Process filled jars in a boiling water bath for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal. 

Store in dark cool pantry for a year. 

Makes 3 - 4 pints.

We Be Jammin'... Cherry Marmalade

Cherry Marmalade
Found on Canning Craze


2/3 cup chopped seeded orange (peeled) 

4 cups pitted sweet cherries 

4 Tbsp lemon juice 

3.5 cups granulated sugar 

Here’s how we made it: In a large pot combine the cherries, orange and lemon juice. Bring the mixture to a boil over medium high, then reduce the heat, cover and maintain a boil, stirring often. Boil for 20 minutes or so until the peels are softening and the cherries are breaking down a bit. After 20 minutes add the sugar, maintaining a boil. Continue to boil hard, stirring frequently for about 30 minutes, until gel stage is reached. 

Bring to a full rolling boil and process for 15 minutes.

Tuesday, October 25, 2016

Top It Off... Blueberry Topping

Blueberry Topping

Found on Pinterest

NOTE: You can use pretty much any fruit - Raspberrys, Peaches, Etc.

NOTE: Use to top ice cream, cheesecakes, or even as a pancake syrup. 

Makes 16 pints 

3 qt water or flavor juice of what your canning 

2-1/2 c sugar 

1-1/2 c perma flo (is a cornstarch used by the Amish or you can use Clear Jel) 

5 qt smashed blueberries

1 tsp canning salt 

3 tbsps of lemon juice 

Heat sugar, in 2 qts of juice until boiling. Meanwhile, mix perma-flo or Clear Jel and 1 qt of juice in a separate bowl. Add perma-flo or Clear Jel to boiled water or juice and last add 1 tsp salt and 3 tbsps of lemon juice and stir till the thickness you like. Add the thickened sauce to 5 qts of smashed blueberries.

Put into jars to 1/4 inch headspace and put in water bath canner and bring to boil and process for 10 mins

We Be Jammin'... Cherry Key Lime Marmalade

Cherry Key Lime Marmalade 
Found on localkitchenblog


2 lbs sweet cherries, stemmed & pitted (can use frozen)

2 ½ lbs sugar

8 oz key limes, halved, seeded and thinly sliced

8 oz (about 3 medium) regular limes, quartered, seeded and thinly sliced


3 to 4 stems fresh lemon verbena - if you can't find any lemon verbena it can be omitted.

large pinch sea salt

Day 1. Combine cherries and sugar in a large pot. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 5 minutes, then cool to room temperature, transfer to a bowl, cover tightly and refrigerate overnight.
Measure sliced limes into a measuring cup. In a large saucepan or deep skillet, combine lime slices with an equal volume of water. Add lemon verbena stems. Bring to a simmer over high heat. Reduce heat to low, cover, and simmer for 10 minutes. Cool to room temperature, transfer to a bowl (separate from the cherries), cover tightly and refrigerate overnight.

Day 2. Prepare canner, jars and lids. Combine macerated cherries and lime mixture in a large pot. Remove lemon verbena stems. Add pinch of salt. Bring to a boil over high heat. Continue to boil, stirring only minimally, until marmalade reaches the set point: 220 degrees F on an instant thermometer, or a small dollop wrinkles on the frozen plate test. Turn off heat. Ladle hot marmalade into hot jars to ¼-inch headspace. Remove air bubbles jars, wipe rims, put on lids and process in a boiling water bath for 10 minutes. Yields 10 cups or 10 half pints.

Sunday, October 23, 2016

Top It Off... Blackberry Cordial with Brandy

Blackberry Cordial with Brandy 
Found on pinterest

Select large ripe blackberries. 

Mash and strain through coarse cheesecloth without heating them. 

To every quart of juice add 

2 cup sugar. 

Tie in thick muslin bag 

4-1/2 tsp grated nutmeg or use ground, 

1 tbsp whole cinnamon or 1 cinnamon stick, 

1 tbsp of allspice, 

1 tbsp whole clove. 

Boil juice and spices slowly for 25 minutes. 

Remove from heat and remove spice bag and stir in one pint of brandy. 

Cool completely and pour into sterilized jars. 

The brandy is the preservative so this does not need to be processed. 

Store in a cool dark place. Ready to drink.
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