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

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.

Top It Off... Valentine's Chocolate Sauce

Valentine's Chocolate Sauce

Found on Canning Craze

Ingredients

1-1/2 cups water 

3 cups sugar 

1-1/2 cups Dutch-processed cocoa 

1 tablespoon vanilla extract 

1/4 teaspoon kosher salt 

2 tablespoons light corn syrup 

Cooking: 

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

Reduce sauce for another 15 minutes until slightly thickened. 

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

Hot water process for 15 minutes.