Every year I make Christmas Jam but, since we are invited to a few Thanksgiving Holiday parties this year, I decided to make some Thanksgiving Jam as hostess gifts. This jam is superb! I love it! It's a very versatile jam and really great on turkey too! ~Enjoy! Diane
1 orange, zested and fruit chopped (discard pith)
2 lbs figs, washed and quartered
3 cups brown sugar
1 teaspoon ginger root, grated
1 teaspoon vanilla bean paste
1⁄4 cup lemon juice, bottled
2 cups cranberries, fresh or 2 cups frozen cranberries, divided
Yield: 6 half-pints
Recipe Adapted from: Saucony Foods
Photos by: Diane Baker for Canning and Cooking at home
"Traditional marmalade combines sweetness of the oranges, with the bitterness of the peel, in a perfect flavor combination. Throwing a few cranberries in there, add sourness, and a little crunch, that make this recipe well worth trying!"
~guest post by JD Provence, Texas
3 pounds oranges
4 cups sugar
3 cups fresh cranberries (optional)
6 cups water
1 Tbs vanilla extract (or paste from 3 vanilla beans)
Wash all fruit and let drain. Remove all blemishes, tops, and bottoms, from oranges and cut oranges into thin slices. Remove all seeds and place oranges in large saucepan or pot, along with 6 cups of water. Bring to full rolling boil, reduce heat to prevent burning, and simmer until orange peels are tender, about 15-20 minutes. Add sugar, bring back to boil, reduce to simmer and cook, uncovered, until mixture thickens. Test for doneness by placing small amount on frozen plate. When mixture will no longer "run", and thin skin forms, it is ready for canning. Place 1\2 cup raw berries into bottoms of half pint jars, add a ladle full of marmalade mixture, stir to distribute, finish filling, allowing 1/4" headspace, and waterbath process 10 minutes for sea level, adjusting for elevation in your area.
Depending on your preference, you may want to chop your orange slices into smaller pieces than rings. I used a stick blender with good results.
Makes 5-6 half pints
Recipe adapted from "Tangerine Marmalade by Martha Stewart" by:JD Provence for Canning and Cooking at Home
Photos by: JD Provence
Canning seasonal fruits to use into the New Year and Winter is a great idea. Cranberries are very versatile as well. The fruit combo I made has many options in how you can use the fruit and its juice. You can: Drink It. Eat It. Bake with It. Jam It. Sauce It. or Mix It into a cocktail or hot apple cider...exceptional as a Mock "Kiddie Cocktail" for the little ones.
This is an easy recipe but, please note that waiting 3-5 weeks before using it as a 'drink' is the preferred waiting time...some can't wait and drink it right away! LOL ~Enjoy! Diane
(Cranberries & Apple Canned in a boiling water bath)
1 (12 oz) bag of cranberries
In a large saucepan add:
1 diced organic Fuji Apple; washed, peeled, cored
1-1/4 cups organic Apple juice
1 cup water
1 tsp vanilla bean paste, whisked in
3/4 cup white, granulated sugar
Bring syrup ingredients to a boil, add in the cranberries (wash and pick out any bad berries first) Boil for 3 minutes. Reduce to a simmer; you will divide cranberries and apple equally into each pint jar using a slotted spoon. Top off each jar with remaining hot syrup to 1/2" head-space, remove air bubbles and bring head-space back to 1/2" by adding more hot syrup if needed.
Process Pints or Quarts in a boiling water-bath for time specified to your altitude:
20 minutes 0 - 1,000 ft
25 minutes 1,001 - 3,000 ft
30 minutes 3,001 - 6,000 ft
35 minutes Above 6,000
Yield: 4 pint jars
*Recipe Note: Let sit 4-6 weeks if wanting to drink as a juice. We mix Cran-Apple Goodness with Diet 7up or Ginger Ale for a wonderful drink. Great in a Holiday punch bowl too!!
Recipe adapted from: NCHFP Canning Cranberries and NCHFP Canning Apples
Syrup and Photos by: Diane Baker for Canning and Cooking at Home
I created a new fruit butter that could double as a side on my Holiday table, a great fruit butter that is easily converted to a sauce for basting onto grilled foods too! Serve with turkey or even on leftover turkey sandwiches at the Holidays - YUM! ~Enjoy! Diane
Cranberry/Blueberry Fruit Butter
3 Fuji Apples, sliced thin - peels left on
1 (12 oz bag) Fresh Cranberries
1 cup apple juice
1 (pint) Blueberries (I used my home-canned ones in blueberry juice)
1/4 cup fresh orange juice
1 tsp vanilla bean paste or extract
3 cups sugar
2 tsp cinnamon * *
3 Tbs sweet cocoa * *
Cook down the apples and cranberries in a large stock pot at a high heat in the apple juice for a good 10 minutes, add in all the remaining ingredients except for the cinnamon and cocoa powder. Let this cook down and thicken for a good 30-45 minutes, Use an immersion blender to blend your fruit butter smooth. Taste test at this point, if you like your sauce on the tart side then its ready for canning. **If you want to tone down the tart taste just a bit more, add in the cinnamon and coca powder. Waterbath can half-pints for 10 minutes or according to your altitude.
Yield: Approx 5 half-pints/fruit butters have a shelf life of about 6 months in pantry.
Recipe and Photos by: Diane Baker for Canning and Cooking at Home
Sharing a wonderful guest post today from my friend Paula. This is perfect for the Holidays!
I know my brother would just LOVE this! ~Enjoy! Diane
2 bags Cranberries, 12 oz each
1 cup of water or cranberry juice
1/2 cup orange juice
2 cups of sugar or honey (stevia or splenda will require pectin)
Optional: 1 box Pectin (no/low sugar pectin works best)
Pectin is not needed if you use sugar but, some prefer it. If you use an artificial sweetener or honey in place of sugar, you will need pectin to get a set (jell).
Put the cranberry juice (or water) and the orange juice in a large pot, get it boiling. Lower heat to Medium and add in the cranberries, let cook for about 5 to 10 minutes, stirring once or twice (you'll hear the berries popping) Once half the berries are popped and the sauce feels mushy, it's done! It should take no more than 10 minutes of cooking over medium heat.
Crush and strain the cranberries:
A food mill is perfect for this! In a pinch, a sieve and the bottom of a jar to mush them through the sieve will work, but not nearly as easily as a food mill.
Another trick? Use a blender or immersion blender to puree the whole cooked berries; it's not as smooth as the strained, but uses the whole berry.
Once strained or blended, Add in the sugar and pectin and bring to a full boil for one minute
then remove from heat and jar.
If you don't plan to can any, you're done! Just pour into a mold or serving container, chill in the fridge for a couple of hours and serve.
Fill the jars (preferably wide mouth jars) to within 1/2 inch of the top, wipe any spilled cranberry sauce of the lid rim/top, seat a new lid and tighten the band/ring around them. Put them in the waterbath canner, covered with at least 1 inch of boiling water.
Process: If you are at sea level (up to 1,000 ft) boil half-pint and pint jars for 15 minutes and any elevation above 1,000 ft at 20 minutes for half -pints or pints.
RECIPE NOTE: Cranberries, if you don't overcook them, will usually set on their own. Cranberries have enough pectin naturally to set on their own, but it's a lot more certain to add the pectin and know it will set! If you make jam, you probably have some pectin handy. Adding a half packet of it will ensure a good set.
Recipe Adapted from: Pick Your Own
Photos by: Paula A. *Guest Post