Wednesday, December 7, 2016

Top It Off... Vanilla Strawberry Sauce

Vanilla Strawberry Sauce 
Found on Pinterest

NOTE: Serve over pancakes, waffles, or ice cream. 

Makes 6 to 7 half pints 

5 pints strawberries, hulled and sliced 

1 and 3/4 cups sugar 

1 cup water 

3 tbsps lemon juice 

2 vanilla beans, sliced lengthwise or 2 tsps real vanilla 

Measure 3 cups of sliced strawberries into a glass bowl or chop up in a food processor (do not puree them)

Combine water and sugar in a large pot over low heat. Stir until sugar is dissolved. Add crushed berries and bring to a boil. 

Reduce to a simmer and cook for 7 minutes. Stir frequently. 

Add remaining strawberries and lemon juice. 

Scrape vanilla bean seeds from pod into pot or add 2 tsps of vanilla. 

Bring the mixture back to a boil and cook for 3 minutes. 

Ladle into jars to 1/2 inch headspace, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 10 minutes

Tuesday, December 6, 2016

We Be Jammin'... Meyer Lemon and Blood Orange Marmalade

Meyer Lemon and Blood Orange Marmalade
Found on .yankeekitchenninja
(inspired by Grow It Cook It Can It)

1. Prepare and slice lemons and oranges, retaining the seeds and pith (which provides the natural pectin needed for this marmalade) and securing them in some cheesecloth with string (make a little bag). You'll need 2 cups of fruit—for me, that was 1 giant lemon and 2 normal blood oranges, but you might need more. 

2. Combine the fruit and 2 cups of water in a large pot and add the bag of pith. Bring everything to a simmer and continue to cook for 20 minutes. Remove the pith bag, squeezing out any liquid, and discard it. 

3. Add 2 cups of sugar to the pot and cook the mixture over medium to high heat (monitor it -- it will boil and pop), stirring frequently, until it reaches 220 degrees (gelling point) on a candy thermometer. If there's some foam produced while it boils, feel free to skim it off -- there won't be much, though. Remove from the heat and let cool a couple of minutes, stirring a bunch of times, to help release trapped air bubbles. 

4. Pour the hot marmalade into prepared jars, wipe rims, apply lids and process for 10 minutes in a boiling water canner. Be sure to check the seals after 24 hours.

Saturday, December 3, 2016

Top It Off... Valentine's Chocolate Sauce

Valentine's Chocolate Sauce
Found on Canning Craze


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 


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

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.

We Be Jammin'... Kiwi Blood Marmalade

Kiwi Blood Marmalade
Found on puttingupwitherin

Yield: 6 half pints


* 2lbs fresh blood oranges

* 5 kiwis (cut in half, peeled, and cored, then coarsely chopped)

* 5 cups white sugar

* 6 cups water


Day 1:

1. Wash oranges. To each orange, cut the top and bottom off, slice in half, remove fleshy core and seeds (keep) by cutting diagonally, then slice into 1/8th inch slices.

2. Wrap seeds and orange cores in a piece of cheesecloth and tie ensuring no solids escape. Place prepared oranges in a large bowl, bury the cheesecloth seed ball in oranges, and cover with 6 cups of water.

3. Cover bowl with plastic wrap and place in refrigerator overnight.

4. Day 2:

5. When your ready to finish your marmalade, remove bowl from fridge, remove plastic wrap, and then remove cheesecloth ball from submerged oranges.

6. In a large-sized, non-ionized pot, combine, oranges, prepared kiwis, soaking liquid, and 5 cups of white sugar. Over low to medium heat, bring marmalade mixture to a simmer. Simmer over low heat until your liquid volume is reduced by half and your marmalade passes the plate test and reaches a temperature of 220 degrees F.

7. When the desired consistency is achieved (this may take an hour or more), ladle marmalade into hot jars.

8. Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 10 minutes. Remove jars from canner and let cool on a folded towel for 8-12 hours.

9. Remove rings and store jars in a cool dry place.

Tuesday, November 15, 2016

Top It Off... Strawberry Sauce

Strawberry Sauce
Found on 4.bp.blogspot

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract or vanilla extract

Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Personally, I’m not a huge fan of large chunks of mystery fruit, so I like it smooth, but you can do it however you want.

Wanna know what to do with it? –Make banana splits with this and Sara’s hot fudge sauce –Drizzle over plain ol’ cheesecake –Spoon some over this ice cream, with or without the cinnamon (depending on how brave you’re feeling)

We Be Jammin'... Honeyed Tangerine and Lemon Marmalade

Honeyed Tangerine and Lemon Marmalade 
Found on Pinterest

Makes 3 half pints 

1-1/2 pounds seedless tangerines or mandarin oranges 

1 lemon 

3 cups water 

2 cups sugar 

1/4 cup honey 

Wash and dry the citrus well. Trim away the ends of the fruit, then slice each into quarters. Remove the seeds from the lemon. Using a sharp knife, slice away the citrus flesh from the peels. Slice the lemon and tangerine peels into thin strips, about 1/8 inch wide (or 1/16 inch wide if you like a more delicate marmalade). 

Fill a pot with water and bring to a boil over high heat. Add the peels only (not the flesh) and let them simmer for just 2 minutes (to help diminish any bitter flavor from the pith). Remove from the heat, drain, and set aside. 

In a large heavy-bottomed pot over high heat, bring the citrus flesh and peels and the water to a boil. Decrease the heat to medium-low and simmer until the citrus peels are tender, 20 to 25 minutes. 

Add the sugar and honey and stir well until both dissolve into the mixture. 

Increase the heat to medium and return to a boil. If there are big segments of citrus that haven’t yet cooked down, use a wooden spoon to mash them slightly, creating a more even texture. 

Cook until the marmalade is reduced by half, begins to thicken, and turns an amber color, 35 to 40 minutes. Stir occasionally to keep from sticking to the pan. 

Remove from the heat and ladle into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

Saturday, November 12, 2016

Top It Off... Strawberry Port Sauce

Strawberry Port Sauce 
Found on pinterest

NOTE: Good on pancakes, ice cream, or shortcakes. 

Makes 6 half pints 

5 cups whole small firm strawberries (or large strawberries either halved or quartered depending on size) 

4 cups sugar 

3 tbsps lemon Juice 

1 pouch liquid pectin 

1/2 bottle port wine (you can use white wine, red wine, or sherry) 

Stir the berries, sugar & lemon juice together in a large bowl. Cover & let stand at room temperature for 4 hours, stirring from time to time. 

Put the berries & sauce into a large enamel or stainless steel saucepan. Bring to a boil over high heat & allow to boil rapidly for 2 minutes while stirring (boiling should continue during stirring). Remove from heat & stir in the pectin & port. 

Ladle into jars to 1/4-inch headroom, wipe rims, and assemble lids. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes.

We Be Jammin'... Grapefruit Cranberry Marmalade

Grapefruit Cranberry Marmalade 
Found on Pinterest

4 large grapefruit (about 4 pounds) 

1.5 cups water 

2.5 cups cranberries 

3 cups sugar 

Make abt 5 - 1/2 pints 

Carefully remove the rind of each grapefruit with a vegetable peeler or pairing knife, being careful to avoid the white pith. Slice the rind into thin strips. Place in a large saucepan. 

Peel and section the grapefruit: Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it’s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it’s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit. Place the grapefruit sections into the saucepan and discard the empty membrane. 

Add 1.5 cups water to the saucepan. Bring to a boil over medium. Lower the heat and simmer for 15 min, stirring occasionally. Stir in cranberries and simmer for another 10 min. Add sugar and simmer for 30 min until slightly thickened. Continuing to stir occasionally.

Remove from heat and fill jars to 1/4 inch headspace. Process in a water bath canner for 10 mins

Friday, November 11, 2016

Top It Off... Strawberry Caramel Sauce

Strawberry Caramel Sauce 
Found on foodinjars

NOTE from author: I made this last year. When I first made it I was not that impressed with it. Just wasn't anything special. So it set on the shelf, was gonna stick it in gift baskets but forgot to use them. Well I opened a jar (because I had 12 of them sitting there, I canned them in quarter pints), and got a spoon and tasted it. Have to admit it is a lot better since it has "aged" or mellowed. I used it on ice cream as a topping. There is not a strong taste of strawberries or the "zing" of the strawberries at all. Was pretty mild. It was pretty good, so I may make some 

Yield - 2 half pints 

1 pound strawberries 

1-1/2 cups granulated sugar 

3/4 cup water 

juice of 1 lemon or 2 tbsps of bottled lemon juice 

Remove leaves and hulls from strawberries. Place cleaned and hulled strawberries in a blender and puree until smooth. Set aside. 

Combine sugar with water in a small sauce pan. Place over medium-high heat and simmer for 10-15 minutes, until the sugar reaches 250°F and darkens to the color of a tarnished copper penny. Do not stir the cooking syrup, instead hold the handle of the pot and gently swirl it to move things around. 

Once the syrup has reached 250°F, remove the pot from the heat and stir in the strawberry puree and the lemon juice. It will bubble, spatter, and appear to seize up, so take care. 

Stir puree into the sugar until it is a smooth sauce and return the pot to the heat. Continue stirring and cooking, until the sauce reaches 218°F. 

Remove caramel from heat and fill jars, leaving 1/2 inch headspace. Wipe rims, assemble lids, and process in a boiling water bath canner for 10 minutes.

We Be Jammin'... Grand Marnier Marmalade

Grand Marnier Marmalade 
Found on seattlecancan.blogspot

2 cups thinly-sliced kumquats 

2 cups navel oranges, seeded and chopped 

7 cups water 

1 teaspoon grated fresh lemon rind 

3/4 cup Grand Marnier 

Sugar equal to cooked fruit 

Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. 

Pour fruit mixture into a medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. 

Measure this mixture and add equal amount of sugar. 

Again bring to a boil and cook, stirring frequently, for about 30 minutes. 

When mixture begins to gel, remove from heat. 

Fill jars to 1/4 inch of top seat with two-part lid and ring. boiling water bath: 10 minutes. 

Makes 6 1/2 pint jars.

Thursday, November 10, 2016

Top It Off... Spiced Banana Sauce

Spiced Banana Sauce 
Found on Pinterest


10 ripe bananas, peeled and diced 

7 Tbsp. lemon juice 

1 tsp. fruit fresh (optional) 

3 C. granulated sugar 

2 C. dark brown sugar 

1 tsp. ground cinnamon 

1 tsp. butter 

2 Tbsp. powdered pectin 

2 tsp. rum extract 

Step 1: Dice the bananas and place in a large pot. If you are canning this, get your canner, jars, and lids ready. Sprinkled the lemon juice over the bananas and stir. I did not use fruit fresh for this recipe, not because I didn't want to, but because I thought I was out. As it turns out, I had a whole new jar tucked away in my pantry. Oh well! If you are using fruit fresh, sprinkle it in with the bananas and lemon juice, and stir to coat the bananas. 

Step 2: Add the sugars, cinnamon, and butter. Heat on medium sugar is dissolved. 

Step 3: Bring the mixture to a boil. Once at a boil, add the pectin. Return the mixture to a boil and boil hard for 2 minutes. Remove the pot from the heat and stir in the rum extract. Let the mixture sit for about 5 minutes before ladling into hot jars. 

Step 4: Fill the jars to 1/4″ headspace. Put on the lids and screw bands and place in a water bath canner. Process for 10 minutes.

We Be Jammin'... Gingered Peach Marmalade

Gingered Peach Marmalade
Found on sbcanning

4 cups peaches, pitted and peeled 

4 T. crystallized ginger finely chopped 

2 large oranges, 

Rind of the two oranges 

2 T. bottled lemon juice 

3 cups sugar

With a vegetable peeler remove the rind from the oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside. Cut the white part of the orange or pith away from the flesh of the orange. Cut the orange into a small dice and in a dutch oven or stainless steel pot combine the oranges and rind. Heat on medium until mixture is simmering. Cook at a simmer for 5 more minutes to soften the rind.

Combine the peaches, ginger, and sugar into the pot and bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally. Continue at a boil and continue to stir testing for the gel point. (see gel point description). Once you have reach the gel point turn off the heat.

Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar. Wipe the rims with a clean, damp towel and screw the lids on tightly. Process in a waterbath for 10 minutes at a full boil.

Wednesday, November 9, 2016

Top It Off... Rhubarb Sauce

Rhubarb Sauce 
Found on simplygratefulhousewife.wordpress

Rhubarb sauce is just like applesauce, just less sweet and on the tart side. This will be a great side for pork or chicken dishes or even as an ice cream topper. 

Ingredients - 

Pulp from 12 Cups cooked and pureed Rhubarb 

2 Cups Sugar 

For Rhubarb Pulp: 

Place 12 cups of finely chopped rhubarb in large stock pot with one cup water. Slowly bring to boil. Reduce heat to medium, cover, and let simmer 10 minutes. Remove from heat. Using stick blender puree rhubarb. Combine pulp and sugar in large stock pot. Heat mixture over medium heat to near boil. Remove from heat, ladle into hot jars to 1/2 inch headspace, cover, and process in water bath canner for 15 minutes.

NOTE: You can add Cinnamon to taste if desired.

We Be Jammin'... Ginger Marmalade

Ginger Marmalade
Found on allrecipes

Original recipe makes 5 1/2-pint jars


* 3-1/2 cups peeled fresh ginger

* 4 cups water

* 5 cups white sugar

* 1 (3 ounce) pouch liquid pectin

* 5 half pint canning jars with lids and rings


1. Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.

2. When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.

3. Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


* Cook's Note

* This ginger marmalade is great on top of peanut butter toast. It can also be used as a glaze for ham or chicken, substituted for any jam in baking or as a dip for lamb instead of mint jelly. I just used the ginger that was available in the grocery store. I picked the freshest ginger that I could and it was fine.

* Editor's Note

* Processing times for safe canning vary by elevation and acidity of the canned product. See your county extension agent for detailed canning information for your area.

Sunday, November 6, 2016

Top It Off... RedHot Fudge Sauce

RedHot Fudge Sauce
Found on franksredhot

Set up a festive ice cream bar for Holiday entertaining. Prepare this fudge sauce and serve with several flavors of ice cream plus all the trimmings such as whipped cream, sprinkles, cookie crumbs, and sliced fresh fruit.

Makes:3 cups


* 1 (14 -1/2 ounce) can sweetened condensed milk

* 1 (12 ounce each) packages semi-sweet chocolate chips

* 1/2 cup heavy cream

* 2 Tbsp. FRANK'S RedHot® Slammin' Sriracha® Chili Sauce or FRANK'S® RedHot® Original Cayenne Pepper Sauce

* 1/4 tsp. ground cinnamon

COMBINE condensed milk, chocolate and cream in large microwave-safe bowl. Microwave on HIGH for 3 min. until chocolate is melted, stirring once. Stir in Frank's RedHot Sauce and cinnamon.

sauce over ice cream, cake and fresh fruit, or use as a fondue dipping sauce. Refrigerate any leftover sauce.

We Be Jammin'... French Onion Marmalade

French Onion Marmalade 
Found on Pinterest

Makes abt 2 to 3 half pints 


3 large red or white onions, peeled, cut in half, and sliced into 1/4 inch slices 

1/2 cup olive oil 

1 teaspoon coarse or sea salt 

1/2 teaspoon black pepper 

2 bay leaves 

2 rosemary sprigs 

2 tablespoons soft brown sugar 

1/3 cup dry red wine 

1/3 cup red wine vinegar 

1/8 cup good-quality Balsamic Vinegar 

In a large pan over medium heat, heat up the olive oil. Add the sliced onions, tossing around to make sure they all have a coating of olive oil. Reduce heat to medium and cook, covered, until the onions start to color. 

Add the salt, pepper, bay leaves, and rosemary. Cook, stirring occasionally, an additional 20 to 30 minutes or until the herbs have wilted. 

Add the brown sugar, wine, wine vinegar, and Balsamic Vinegar.

Bring to a boil, stirring constantly; then lower the heat to low and let simmer for approximately 20 to 30 minutes until the liquid is dissolved and the onions are soft and sticky, stir constantly. 

Remove the rosemary and bay leaves; discard. 

Ladle mixture into jars to 1/8 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes

Friday, November 4, 2016

Top It Off... Raw Sprinkles

Raw Sprinkles
Found on Canning Craze


1 cup raspberries 

Zest of 2 oranges 

Zest of 2 lemons 

Zest of 2 limes


Crumble the raspberries into pieces, and zest the lemons, limes, and oranges. Mix everything together, and dehydrate for 6 to 8 hours on 118 degrees. The raspberries should be completely dehydrated, with no moisture left. 

Pour your mixture into a spice grinder, and pulse a couple times until you have small sprinkle sized pieces of fruit. You're done! 

My recipe makes a little under 1/2 a cup, or about 21 teaspoon sized servings. If well dried, the sprinkles should keep in the cupboard for a couple of months. 

Use on ice creams, cupcakes, puddings, doughnuts, or anything else that needs a little bit of snazzing up!

We Be Jammin'... Four (and a quarter) Fruit Marmalade

Four (and a quarter) Fruit Marmalade
Found on flamingomusings

(yields about 7 cups)


1 large lemon 

2 large limes 

2 medium thin-skinned oranges 

3 clementines 

1 key lime (optional – because I had one) 

4 cups water 

1/4 tsp. baking soda 

5-1/2 cups sugar


Wash all fruits thoroughly. Slice off the stem-end of each fruit, far enough to reveal the flesh.

Using a mandolin or hand slicer, slice each fruit as thinly as possible, until you get to the point where there’s more pith & rind than flesh. Do this over a bowl (like a flat soup bowl) to catch the fruit and juices. Take care to remove seeds as they appear. If you get any large slices, take a knife and quarter them. You should wind up withabout 5 cups of fruit.

Place the shaved fruit in a large saucepan (4 quart capacity) along with the water, bring to a boil, and boil rapidly for 20 minutes, stirring occasionally.

Add the baking soda, lower heat and boil gently for another 20 minutes, stirring occasionally. The baking soda will make the contents foam up rather suddenly, so don’t be alarmed.

Add the sugar, mix well, and raise the heat. Boil rapidly, stirring occasionally, for about 30 minutes, or until the mixture passes the “gel test.” (See notes, below)

Ladle into sterilized jars and process (boiling water canning method) for 5 minutes.


Gel Test – Place a couple of small dishes in the freezer during the last phase of cooking. About 5 minutes before the end of the approximate cooking time, take the plate out of the freezer and put a small spoonful of the mixture on it. Immediately return the plate to the freezer for 2 minutes. Remove the pot of food from the heat during the test time. At the end of 2 minutes, take the plate out of the freezer, and with the tip of the spoon, push the mixture on the plate. If it’s thick and “wrinkles”, you’re good to go! Move on to the processing stage. If it runs, return the food to the heat and boil for another 2 minutes and test again.

When slicing the clementines (you could probably substitute tangerines), about 3/4 of the way down, the skin will loosen and pull away. At that point, don’t worry about the skin, just dig out the remaining flesh and go on to the next thing.

Thursday, November 3, 2016

Top It Off... Praline Ice Cream Sauce

Praline Ice Cream Sauce
Found on nellsoldfashionrecipes

Makes about 4 half-pints.

2 cups dark corn syrup 

1/3 cup dark brown sugar 

1/2 cup water 

1-1/2 cups pecans 

1 teaspoon vanilla 

Combine syrup, sugar, and water in a medium saucepan over medium heat. Bring to a boil; boil for 1 minute. Remove from heat; stir in pecans and vanilla. 

Pour syrup into hot jars, leaving 1/4 inch headspace. Adjust caps. 

Process 10 minutes in a boiling water bath.

We Be Jammin'... Dandelion Marmalade

Dandelion Marmalade
Found on kitchenvignettes

1 large organic orange 

1 large organic lemon 

2 cups of freshly-picked dandelion petals (only the yellow part, no green bits) 

2 cups cane sugar 

2 cups water 1/2 box Sure-Jell 

Pick full dandelion blossoms immediately before making the recipe. Pull out the petals from each blossom, discarding the green parts. 

Remove the citrus rinds with a peeler (discard the thick white part between the rind and the fruit). Chop the rinds finely. Chop the peeled lemon and orange into small pieces. Place chopped rinds and fruit with water and sugar in a small saucepan and boil for about 10 minutes. 

Add the sure-jell and dandelion petals and boil until thickened slightly, about 10 more minutes. Remove from heat. 

Sterilize 4 half-pint / 8 oz canning jars and ladle the hot marmalade into the jars. (My batch only filled 3 jars, probably because I kept tasting and sampling the jam!) 

Process the jars using boiling water bath for 15 minutes. 

Make sure the tops have sealed properly.

Wednesday, November 2, 2016

Top It Off... Pomegranate Sauce

Pomegranate Sauce
Found on freshpreserving

Pomegranate juice, the basis for this delicious sauce, is popular as a healthy drink because it's naturally high in antioxidants. This luscious crimson sauce is elegant and practical, providing nutrients and taste in one great treat.

Makes about 4 (8 oz) half pints


* 5 cups pomegranate juice (about 7 large)

* 1/2 cup lemon juice

* 1 cup sugar

* 4 Ball® (8 oz) half pint glass preserving jars with lids and bands


1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE pomegranate juice, lemon juice and sugar in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer until reduced by half.

3. LADLE hot sauce into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

4. PROCESS filled jars in a boiling water canner 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: To juice pomegranates, roll room-temperature fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve set over a bowl, use a sharp knife to cut out blossom end (crown), including the pith. Juice will begin to spurt out as soon as you puncture the skin. Using your hands, squeeze juice and seeds into sieve. Open the fruit the fruit and, using a small spoon, scrape remaining seeds into sieve. Use the back of a large spoon to press out any remaining juice from seeds.  

Note: Wear rubber gloves to keep your hands from being stained.

We Be Jammin'... Cranberry Orange Marmalade

Cranberry Orange Marmalade

2 medium oranges 

1 lemon 

3 cups of water 

2 cups of fresh (or frozen) cranberries 

4 cups of sugar

Remove the thin outer rind of the oranges and lemon and cut into very fine strips, you can also use a zester.

Place the rind and water in a large stainless steel saucepan. Bring to a boil over high heat, cover and reduce the heat. Boil gently for 20 minutes.

Remove and discard the remaining white rind and seeds from the oranges and the lemon.

Finely chop the pulp and the cranberries in a food processor and add to the saucepan.

Bring to a boil over high heat; reduce the heat and cover and boil gently for 10 minutes. Stir occasionally.

Add the sugar to the fruit mixture. Return to a boil over high heat and boil rapidly uncovered until the mixture forms a gel, about 20 minutes. Stir frequently. Remove from the heat.

Ladle into sterilized jars leaving 1/4 inch headspace and process in your waterbath canner for 15 minutes.

Makes about 5 cups or 5 -1/2 pints

Tuesday, November 1, 2016

Top It Off... Peach Rum Sauce

Peach Rum Sauce
Found on freshpreserving

A spoonful of this delicately flavored, luscious sauce turns ordinary desserts into memorable treats. It's particularly good warmed and served with ice cream.

Makes about 7 (8 oz) half pints


* 6 cups chopped pitted peeled peaches, treated to prevent browning and drained

* 2 cups lightly packed brown sugar

* 2 cups granulated sugar

* 3/4 cup rum

* 1 tsp grated lemon zest 

* 7 Ball® (8 oz) half pint glass preserving jars with lids and bands


1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE peaches, brown sugar, granulated sugar, rum and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.

3. 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.

4. PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

We Be Jammin'... Cranberry Citrus Marmalade

Cranberry Citrus Marmalade
Found on Food

YIELDS 4 pints


* 1 grapefruit 

* 1 orange 

* 2 1⁄2 cups water 

* 3 cups fresh cranberries (or frozen)

* 1 3⁄4 ounces powdered fruit pectin 

* 6 1⁄2 cups sugar


* Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.

* In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.

* Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.

* Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.

* Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.

* Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack. Lids should "ping" as they cool.

Sunday, October 30, 2016

Top It Off... Peach Chocolate Dessert Sauce

Peach Chocolate Dessert Sauce 
Found on localkitchenblog


3 and 1/2 lbs peaches (3 lbs net), peeled, pitted, and broken into large chunks 

2 cups sugar 

1/2 cup chocolate liqueur 

4 tbsp bottled lemon juice 

1/2 cup sifted unsweetened cocoa 

1/4 tsp sea salt 

citric acid or lemon juice (to prevent browning) 

Peel peaches by scoring an X into the blossom end of each peach, then dipping in boiling water for 1 – 2 minutes, followed by an ice-water bath. Slip the peels off once the peaches are cool enough to handle (about 30 seconds in the ice bath should do it). Let peaches remain in the ice bath until fully cool, then transfer to a large bowl filled with cold water and 1 tsp citric acid (or 1/4 cup lemon juice).

Add sugar, chocolate liqueur and lemon juice to a large bowl. Slice peaches around the perimeter and twist to break in half and expose the pit (for very soft peaches, you can simply break the flesh apart with your hands and drop the chunks in the bowl, removing the pit as you go). Remove pit and coarsely chop or break up peach halves; add to the bowl with the sugar and liqueur, tossing occasionally to cover the peaches. Once the last peach is added, mix well, cover tightly, and mash. 

Transfer the peach mixture to a colander suspended over a large bowl. Add the drained peach chunks to the bowl of a food processor (in batches, if necessary) and pulse a few times until peaches are finely chopped, but not pulverized. Reserve. 

Transfer the collected peach juice to a large, high-sided stockpot (the sauce will spit). While bringing to a boil over high heat, add cocoa and salt and whisk to combine. Continue to boil, stirring occasionally, until the liquid becomes syrupy, starts bubbling thickly, and reads 220 degrees F on an instant thermometer, about 15 minutes. (Taste at this point and add sugar or lemon juice to your taste). 

Add chopped peaches and return to a boil. Continue to boil over high heat, stirring frequently until sauce thickens, volume is reduced about 1/3rd, and sauce spits angrily when a spoon is scraped across the bottom of the pan, about 15 – 20 minutes. 

Ladle hot sauce into hot, sterilized jars to 1/4-inch headspace; remove air bubbles, wipe rims, affix lids and process for 10 minutes in a boiling water bath. 

Yields about 5 and 1/2 cups (four 8-oz jars and three 4-oz jars).

We Be Jammin'... Confit D'Oignon

Confit D' Oignon - French Onion Marmalade
Found on Food

I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour!  

YIELDS 1 300ml Jar


* 1kg onion, red or yellow, peeled & cut in half & sliced thinly 

* 100ml olive oil 

* 1 teaspoon sea salt 

* 1⁄2 teaspoon ground black pepper 

* 2 bay leaves 

* 2 rosemary sprigs 

* 150g soft brown sugar 

* 75ml dry white wine 

* 75ml red wine vinegar

* 25ml balsamic vinegar


* In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.

* Cover & cook over a gentle heat until they start to colour.

* Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.

* Take off the lid and add the sugar, wine & vinegars.

* Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.

* You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.

* Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.

* Ready to eat after 2 weeks, but better if kept for at least 1-2 months.

* Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

Saturday, October 29, 2016

Top It Off... Chocolate Strawberry Sauce

Chocolate Strawberry Sauce 
Found on Pinterest

Makes 6 - 8 half pints 

1/2 cup sifted unsweetened cocoa powder 

6 Tbsp powdered pectin 

4-1/2 cups crushed strawberries 

6-3/4 cups granulated sugar 

4 Tbsp lemon juice 


Mix the cocoa powder and pectin in a small bowl and set aside. Mix the strawberries and lemon juice together in a sauce pot. Add the pectin mixture to the strawberry mixture while whisking the entire time. Heat the mixture until boiling. Stir frequently. Quickly add the sugar to the mixture and bring back to a boil while stirring frequently. Boil hard for 1 minute. Take the mixture off the heat,

Ladle the strawberry mixture into the hot sterile jars. Leave a 1/4" headspace. Remove air bubbles. Place the lid on the jar. Screw the band onto the jar until fingertip tight. 

Process in a boiling water canner for 10 minutes. Remove the jars from the canner and allow them to cool completely for 24 hours.

We Be Jammin'... Clementine Marmalade

Clementine Marmalade
Found on Food

YIELDS 5 one-pint jars


* 16 clementines, whole 

* 4 cups water 

* 1 lemon, halved 

* 7 cups sugar


* Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).

* Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.

* Cover the pot and simmer for 2-3 hours until fruit is soft.

* Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.

* Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer.

* Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.

* Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly.

* Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).

* Label jars; store in cool, dark place.

* SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).

Friday, October 28, 2016

Top It Off... Chocolate Sauce

Chocolate Sauce
From - My Little Cottage In The Making


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. 

Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight."

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dish towel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. 

Makes 2- 3 half pints depending on how much you reduce the recipe.

We Be Jammin'... Chili Zucchini Marmalade

Chili Zucchini Marmalade
Found on Food

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go.

YIELDS 5 8-ounce jars


* 3 oranges 

* 2 lemons 

* 1 inch piece gingerroot, sliced 

* 4 cups shredded zucchini (peeled and seeds removed) 

* 2 granny smith apples, peeled, cored and diced 

* 5 cups sugar 

* 2 ghost fresh chili peppers, minced (use gloves HOT!)

* 2 -4 calendula flowers, optional for color (optional) or 2 -4 drops yellow food coloring (optional)


* Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.

* Remove white pith from oranges and peel and pith from lemons. Place in cheesecloth along with ginger root.Tie cloth and place in the pot.

* Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds. Squeezing as much juice into the pot.

* Add the remaining ingredients to the pot.Bring to a boil over medium high heat stirring to dissolve sugar. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage. It took me 1 hour. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade. Discard the bag. Skim off foam.

* Meanwhile have the water bath ready and prepare the jars and lids for canning.

* Ladle the marmalade into the jars leaving 1/4 inch head space. Remove air bubbles. wipe rims and place lids on. Place bands on to fingertip-tight.

* Place in a boiling water bath and place lid on. Process for 10 minutes. Remove cover to pot and shut of flame. let sit for 5 minutes. Remove to a draft free spot.

* Label and store. use within one year.

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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