Apricot Jalapeño Jam

This is a recipe from my neighbor Kelli Herlevi.  It is awesome over cream cheese as a dip with crackers or cooked with chicken.







4 cups fresh, peeled chopped apricots
3/4 cup white wine vinegar
2 cups sugar
3-4 finely diced orange or red bell pepper
3-4 finely chopped jalapeño peppers
1 package of pectin

Directions

• Combine peppers, apricots, and vinegar in a saucepan.  Add pectin OR sugar, according to pectin directions.  (This differs depending on whether you are using liquid or powdered pectin.)  
• Bring to a full boil over high heat, stirring constantly.  Add pectin OR sugar, according to pectin directions.  Return to a boil and boil rapidly for 1 minute and remove from heat. 
• Ladle into sterilized jars and process in a water bath canner.

Monkey Butter

This is a no pectin jelly/spread recipe.  Because of this, it is very versatile.  You can add or subtract from the recipe and not effect it to much.  The spread is also a good one for pancakes or waffles.


5 ripe bananas
1 (20 oz) can crushed pineapple
1/4 cup coconut
1/2 can coconut milk
3 cups sugar
3 Tb lemon juice

• Add all ingredients in a large saucepan.  Stirring often, heat to boiling and then turn down to a simmer.  Continue cooking until the sauce gets thick.
• Process the jars in a water bath canner for 10 minutes (or more depending on your altitude.)

Spaghetti Sauce from Scratch

This recipe comes with a warning.  If you make this for your family, they might not ever eat store brand sauce again.  (This is from experience!)  I made this recipe a few years ago and my family fell in love with spaghetti all over again.

This is a canning recipe and so it makes a lot of sauce.  If you don't can, you can still follow the recipe as is and freeze the leftovers.  It freezes very well in freezer storage bags.




20 cups tomatoes, peeled and quartered *(22-24 tomates)
4 cloves of garlic, chopped
1 jalapeño, seeded and finely chopped
1 large onion finely chopped
1/2 Tb. garlic powder
3 Tb. salt
3 (6 oz) cans tomato paste
2/3 cups olive oil
1/2 Tb. dried basil
1 Tb. dried oregano
3/4 cup vinegar
1/4 cup sugar

* Tomatoes are easy to peel if you blanch them in boiling water for a minute or two and then set them in a cold sink.  The skins should start peeling off on their own.

• Combine all ingredients except for sugar.  Simmer for one hour covered.  Add sugar at the end.
• Use a hand blender and blend the sauce thoroughly or, blend sauce in blender in batches.
• Pour into prepared quarts and process in water bath canner for 50 minutes. 
•  Makes 5 quarts

Apricot Pineapple Jam

I'm always trying new jam recipes.  This one turned out to be really good.






5 cups apricots, pitted (about 4 pounds)
1 cup of fresh pineapple, cut into small pieces
1 box of pectin
6 cups of sugar
1 tsp butter or margarine
Sterilized jars and lids

• In a food processor, pulse the apricots until they are smooth but not pureed.  You can also do this by hand with a potato masher.  Do the same with the pineapple and then combine the two fruits into a large pot over the stove.  
• Add the pectin and the butter.  The butter helps the jam not to foam during the heating process.
• Over medium high heat, heat the mixture until it reaches a boil that doesn't stop when you stir it.
• At this point add the sugar.  Cook until it reaches a boil again and let it boil for 5 minutes.
• Pour in sterilized jars and process in a water bath canner for 10 minutes.

Raspberry Plum Jam

This jam isn't overly sweet and has a nice tang to it.



4 1/2 cups pitted, chopped plums
2 (10 oz) packages of frozen raspberries, thawed
10 cups sugar
1/2 cup lemon juice
2 (3 oz) pouches liquid pectin

• Bring plums, raspberries, sugar and lemon juice to a roiling boil.
• Pour in the pectin, and return to a roiling boil for 1 minute.
• Fill jam into sterilized jars to 1/4 inch from the top of jar.
• Process jars in hot water bath for 10 minutes.