Recipes

Making Garlic Scape Pesto Quick Tip

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Recipe:
1 pound garlic scapes
1 1/4 cup grated parmesan cheese
1 cup olive oil
juice of 1 lemon (small)
pinch of salt
pinch of pepper

Pulse in food processor until well combined.

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Brown Sugar Peach Jam (Low Sugar) – Canning What You Grow

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Recipe:
Ingredients:
4 1/2 cups chopped peaches, fresh or frozen
1 cup unsweetened apple juice
5 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
1 ½ cups of brown sugar
3 tablespoons bottled lemon juice
Yields 6 half-pint jars
Method:
Prepare hot water bath, jars, rings and lids.
Combine peaches with apple juice and lemon juice in a non-reactive pot. Gradually stir in Ball® RealFruit™ Pectin.  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add brown sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Test and check set.
Ladle hot jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Place filled jars in canner, ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.

Blueberry Maple Jam – Canning What You Grow

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The pectin calculator can be found here

Recipe:

Ingredients:

4 cups blueberries, fresh or frozen

1 cup maple syrup

5 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin

1 ½ cups of brown sugar

3 tablespoons bottled lemon juice

Yields 6 half-pint jars

Method:

Prepare hot water bath, jars, rings and lids.

Combine blueberries with maple syrup and lemon juice in a non-reactive pot. Mash gently. Gradually stir in Ball® RealFruit™ Pectin.  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Add brown sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Test and check set.

Ladle hot jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.

Place filled jars in canner, ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.

Process jars for 10 minutes, adjusting for altitute. Turn off heat, remove lid and let jars stand for 5 minutes.

Remove jars and cool. Check lids for seal after 24 hours.