Wednesday, October 26, 2016

Top It Off... Boozy Peach Sauce

Boozy Peach Sauce 
Found on preservedandpickled.blogspot 

NOTE: Just a splash of this lusciously sweet treat turns ordinary vanilla ice cream into a heavenly dessert. Delicious warmed and drizzled over traditional pound cake, as a sweetener for your smoothies, or a glaze for your pork roasts, chicken, or duck: like many home preserves the possibilities are endless. 

Makes 3 - 4 pints. 


6 cups chopped pitted Peaches 

2 tablespoons Lemon Juice 

2 cups lightly packed Brown Sugar 

1 cup Raw Sugar 

3/4 cup Brandy 

1 tsp grated Lemon Zest 


Prepare your boiling water canner. 

Sterilize jars, set lids in simmering water until ready for use. Set bands aside. 

When chopping your peaches, toss with Lemon Juice to keep from browning. 

Combine Peaches, Sugars, Booze and Lemon Zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. 

Reduce heat and simmer gently, stirring occasionally, until thickened, about 20 minutes. 

Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. 

Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 

Process filled jars in a boiling water bath for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal. 

Store in dark cool pantry for a year. 

Makes 3 - 4 pints.

We Be Jammin'... Cherry Marmalade

Cherry Marmalade
Found on Canning Craze


2/3 cup chopped seeded orange (peeled) 

4 cups pitted sweet cherries 

4 Tbsp lemon juice 

3.5 cups granulated sugar 

Here’s how we made it: In a large pot combine the cherries, orange and lemon juice. Bring the mixture to a boil over medium high, then reduce the heat, cover and maintain a boil, stirring often. Boil for 20 minutes or so until the peels are softening and the cherries are breaking down a bit. After 20 minutes add the sugar, maintaining a boil. Continue to boil hard, stirring frequently for about 30 minutes, until gel stage is reached. 

Bring to a full rolling boil and process for 15 minutes.

Tuesday, October 25, 2016

Top It Off... Blueberry Topping

Blueberry Topping

Found on Pinterest

NOTE: You can use pretty much any fruit - Raspberrys, Peaches, Etc.

NOTE: Use to top ice cream, cheesecakes, or even as a pancake syrup. 

Makes 16 pints 

3 qt water or flavor juice of what your canning 

2-1/2 c sugar 

1-1/2 c perma flo (is a cornstarch used by the Amish or you can use Clear Jel) 

5 qt smashed blueberries

1 tsp canning salt 

3 tbsps of lemon juice 

Heat sugar, in 2 qts of juice until boiling. Meanwhile, mix perma-flo or Clear Jel and 1 qt of juice in a separate bowl. Add perma-flo or Clear Jel to boiled water or juice and last add 1 tsp salt and 3 tbsps of lemon juice and stir till the thickness you like. Add the thickened sauce to 5 qts of smashed blueberries.

Put into jars to 1/4 inch headspace and put in water bath canner and bring to boil and process for 10 mins

We Be Jammin'... Cherry Key Lime Marmalade

Cherry Key Lime Marmalade 
Found on localkitchenblog


2 lbs sweet cherries, stemmed & pitted (can use frozen)

2 ½ lbs sugar

8 oz key limes, halved, seeded and thinly sliced

8 oz (about 3 medium) regular limes, quartered, seeded and thinly sliced


3 to 4 stems fresh lemon verbena - if you can't find any lemon verbena it can be omitted.

large pinch sea salt

Day 1. Combine cherries and sugar in a large pot. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 5 minutes, then cool to room temperature, transfer to a bowl, cover tightly and refrigerate overnight.
Measure sliced limes into a measuring cup. In a large saucepan or deep skillet, combine lime slices with an equal volume of water. Add lemon verbena stems. Bring to a simmer over high heat. Reduce heat to low, cover, and simmer for 10 minutes. Cool to room temperature, transfer to a bowl (separate from the cherries), cover tightly and refrigerate overnight.

Day 2. Prepare canner, jars and lids. Combine macerated cherries and lime mixture in a large pot. Remove lemon verbena stems. Add pinch of salt. Bring to a boil over high heat. Continue to boil, stirring only minimally, until marmalade reaches the set point: 220 degrees F on an instant thermometer, or a small dollop wrinkles on the frozen plate test. Turn off heat. Ladle hot marmalade into hot jars to ¼-inch headspace. Remove air bubbles jars, wipe rims, put on lids and process in a boiling water bath for 10 minutes. Yields 10 cups or 10 half pints.

Sunday, October 23, 2016

Top It Off... Blackberry Cordial with Brandy

Blackberry Cordial with Brandy 
Found on pinterest

Select large ripe blackberries. 

Mash and strain through coarse cheesecloth without heating them. 

To every quart of juice add 

2 cup sugar. 

Tie in thick muslin bag 

4-1/2 tsp grated nutmeg or use ground, 

1 tbsp whole cinnamon or 1 cinnamon stick, 

1 tbsp of allspice, 

1 tbsp whole clove. 

Boil juice and spices slowly for 25 minutes. 

Remove from heat and remove spice bag and stir in one pint of brandy. 

Cool completely and pour into sterilized jars. 

The brandy is the preservative so this does not need to be processed. 

Store in a cool dark place. Ready to drink.

We Be Jammin'... Carrot, Onion, and Dill Marmalade

Carrot, Onion and Dill Marmalade 
Found on food52

Makes 4 half pints 

2 pounds carrots, peeled and grated 

1/2 cup packed combined fresh thyme, dill and zest of 1 lemon 

4 cups sugar 

1 pound Vidalia onion, Walla Walla or Texas Sweet, coarsely chopped 

2 tablespoons of bottled lemon juice 

Juice of 2 oranges 

2 tablespoons minced crystallized ginger 

In a large non aluminum saucepan, combine carrots with just enough water to barely cover, and bring to a boil. Reduce to low and simmer for 20 minutes. Drain and return carrots to saucepan. 

Tie herbs in a cheesecloth and add to carrots. Add sugar, onions, citrus juices and crystallized ginger. Bring mixture to a boil over medium heat. 

Continue to boil slowly, stirring occasionally, until marmalade is thick and clear, about 40 minutes. Remove and discard cheesecloth. 

Ladle marmalade into jars leaving 1/4 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes. 

Note: For those afraid that there isn't enough acid to water bath can this recipe safely, the ph in this marmalade is 3.5 and anything under 4.6 is considered acidic enough for safe canning.

Friday, October 21, 2016

Top It Off... Blackberry and Apple Syrup

Blackberry And Apple Syrup
Found on Vicki's Canning World

3-1/2 quarts blackberries - (about 4 lbs.) (or loganberries or Marion berries) 

2-1/3 cups apple juice 

Granulated sugar -- see * Note 

1/2 cup lemon juice 

* Note: Measure the juice. For each 2-1/3 cups juice, measure out 1 cup sugar. 

Combine the berries and apple juice in a large nonaluminum saucepan. Bring to a boil and simmer over very low heat for 20 minutes or until the fruit is soft. Mash with a potato masher. Line a sieve with several layers of damp cheesecloth. Strain the juice into a nonaluminum bowl. 

Gather the corners of the cheesecloth and lightly squeeze to extract as much juice as possible. Pour the juice back into the saucepan, add the sugar and stir over low heat until the sugar has completely dissolved. Stir in the lemon juice.

Bring the mixture to a boil and simmer for 5 minutes. Cool for at least 5 minutes, then pour into clean hot jars or bottles. Or pour the syrup into ice cube trays, leaving enough room for expansion. When frozen, turn the cubes out into plastic bags and keep in the freezer. 

For longer storage: Ladle the hot syrup into 1 hot, clean canning jar at a time (for this recipe, you will probably use either four half-pint (8 ounce) jars, or two pint jars, but have another 8 ounce jar on hand in case it's needed), leaving 1/2- inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes.
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