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.

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 more....lol 

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.
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