Tag: small batch canning

Raspberry Thai Basil Jam

Ingredients: 3 cups lightly crushed raspberries (about 1 1/2 lb) 3 tablespoons powdered pectin* 2 cups sugar 2 tablespoons chopped Thai Basil Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over the pectin. Press the jam button. […]

Savory Spice Pickled Beets

Ingredients: 3 lbs peeled, cooked beets 3 teaspoons yellow mustard seeds 2 teaspoons dill seed 2 teaspoons fennel seed 2 teaspoons tellicherry peppercorns 6 whole cloves 6 whole star anise 1 teaspoon white coriander seeds 1 teaspoon canning salt 3 bay leaves 1 cup white vinegar 1 cup red wine […]

Persimmon Blood Orange Jam

Ingredients: 4 cups peeled, cubed fuyu persimmons 3 tablespoons powdered pectin 3 tablespoons lemon juice juice and zest of 2 Moro blood oranges 1/2 cup brandy (optional) 2 1/3 cups sugar Ingredients: Prep jars/lids for canning. Place the plums into a large, heavy bottomed pan. Add the sugar, liquids and […]

Mulled Apple Cider Jelly

Ingredients: 3 cups unfiltered apple cider 4 tablespoons powdered pectin* 1 3/4 cups dark brown sugar 1/2 teaspoon ground roasted ginger 1/4 teaspoon ground allspice 1/4 teaspoon Vietnamese cinnamon Directions: Pour the cider in the Ball Jam & Jelly Maker. Whisk in the pectin. Press the jelly button. You will […]

Late Summer Corn & Green Tomato Relish

Ingredients: 2 cups fresh corn kernels (about 4 ears) 1 cup chopped onion (about 1 medium onion) 1 cup chopped cubanelle peppers (about 2 peppers) 1 cup diced green (unripe) tomato (about 1 tomato) 1 cup apple cider vinegar 1 jalapeno, minced 1/2 tablespoon yellow mustard seed 1/2 teaspoon kosher […]

Ginger Cardamon Nectarine Jam

Ingredients: 3 1/4 cup crushed nectarines* 3 tablespoons powdered pectin** 2 cups sugar 1/2 teaspoon ground roasted ginger 1/2 teaspoon ground cardamom 2 tablespoons lemon juice Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over the pectin. […]

Zesty Plum Ketchup

Ingredients: 2 1/2 lb Italian prune plums (about 52 plums), halved 3 cloves garlic, quartered 3/4 cup dark brown sugar 2/3 cup apple cider vinegar 2/3 cup water 2 teaspoons kosher salt 1/2 teaspoon allspice 1/2 teaspoon cayenne 1 teaspoon ground roasted ginger 1/4 teaspoon ground cardamom 1/4 teaspoon cloves […]

Peaches in Vanilla Bean Syrup

Ingredient: 14 peaches, peeled, pitted and halved 3 vanilla beans 4 cups sugar 8 cups water Directions: Prep 4 quart jars.  If you’d like, float the peach halves in water mixed with Fruit Fresh or lemon juice, to help retain their color after peeling and slicing. Then pack them into […]

Nectarine Ruby Velvet Apricot Butter

Ingredients: 4 lb nectarines, pitted and coarsely chopped 2 lb Ruby Velvet Apricots (apriums), pitted and quartered 2 cups sugar 1 inch knob ginger, grated 1/4 cup lemon juice 1 Tahitian vanilla bean Ingredients: Place all ingredients in a 4 quart slow cooker, stir. Turn on low and cook overnight […]

Hatch Green Chile Tomatillo Sauce

Ingredients: 1 1/4 lb husk-less tomatillos 2 fire roasted Hatch green chiles, chopped 1 onion, chopped (about 1 cup) 2 cloves garlic, chopped 1 teaspoon canning salt 1/4 cup bottled lime or lemon juice Directions: Blanch the tomatillos. Add them to a food processor or blender (I used my Vitamix) […]