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Candied Cherries (4x)
A massively scaled out version of the one in the book since we had 54oz of cherries left over. Yum!
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Rhubarb ginger jam
Tai’s Rhubarb Ginger Jam INGREDIENTS 1 lb rhubarb, trimmed, washed and sliced to 1/8-inch pieces (fresh or frozen) 1 cup turbinado sugar 3 oz crystallized ginger, chopped (about 9 tbsp) 1.5 tsp lemon & orange zest (about half:half), coarsely chopped METHODS Combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring constantly…
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Strawberry lemon verbana
4# strawberries 1 pound sugar 1/4 C lemon juice some lemon verbena macerate strawberries in sugar and lemon about 24 hours pour off liquid and put it with lemonade mash mixture slightly and bring to a boil in a heavy pot cook 30-45 min add chopped lemon verbena after 25 min and taste periodically Remember…
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Strawberry Rhubarb Kumquat
adapted from recipe for Strawberry Rosemary jam from Leena Cooks (in cans) this is in the big pot 3/4# rhubarb 3C strawberries, chopped 4C evaporated cane juice 1/4 C lemon juice combine and cover let sit and get happy (june 2011 – put in fridge for 2 days) add 1/2 – 3/4 C chopped kumquats…
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Rhubarb Cumquat
3.5 # rhubarb 6.75C sugar 5oz lemon juice 3/4# kumquats .5# rhubarb 1C sugar -1oz lemon juice sm handful kumquats
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Cherries Jubilee
We have made this a few times and love the results. This goes over ice cream very well (see bottom of recipe), or eaten as-is. A great and easy way to preserve cherries.
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Peach jam, part 2
Oh. My. Word. This created the peach-tastiness peach jam that we have done so far. The cinnamon one was quite, quite nice, but this one holds the record for tasty.
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Bread and Butter Pickles
This is a work-in-progress recipe. My first attempt at this was a disaster: too much salt. I think regular, granulated, table salt is twice as heavy. It tasted salty enough to make me a pirate. The following is what I did for the 3rd iteration.
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Peach Jam (Low sugar, no Sure-Jell)
Holy moley. This is amazing stuff. Too bad the yield was so small.Very tasty stuff. Peaches have a huge amount of pectin in their skins, so they should stay on. When they were cooked down, though, the skins mostly disappeared. Tonight, we had some extra pectin from an orange marmalade project from a while ago.…
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Pickled Beets and Turnips
We are going canning-crazy in our apartment. Maybe it’s our manifestation of the nesting desire before the baby comes? This recipe comes from a Happy Girl Kitchen workshop. We were surprised to find out that we didn’t have to peel the beets when we did them.