Very Cherry Jam

Source: Shockingly Delicious
Yield: About 6 half-pint jars

4 cups pitted and chopped fresh, ripe Bing cherries* (about 3 pounds)

½ cup strained fresh lemon juice

5 cups sugar

½ teaspoon unsalted butter

1 (3-ounce) pouch liquid pectin**

1 teaspoon pure almond extract

In an 8-quart pan, combine the cherries, lemon juice, sugar and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. 

Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. 

Remove the pan from the heat. Skim off any foam. Stir in the almond extract. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. 

Ladle the hot jam into hot jars, leaving ¼ inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a boiling water bath canner for 10 minutes, pint jars for 15 minutes.

*This recipe can also be made using frozen bing cherries. Allow them to thaw in the fridge overnight and then chop them before using.

** When making this with Pamona pectin you will need calcium water and the Pamona pectin instead. Add the calcium water with the lemon juice and hold back 1 cup of the sugar. Combine this reserved cup of sugar with the Pamona pectin and set aside. Once the jam has reached a full rolling boil, whisk in the sugar-Pamona pectin combination. Continue to boil for 2 minutes. When in doubt use a candy thermometer. The gel point for sugar is 220°.

Grandma Marsha's Cheesecake

Source: Marsha Brockman
Yield: 1 pie

1 can Eagle Brand Sweetened Condensed Milk
1 8oz package cream cheese, room temperature
1/3 c lemon juice
1 tsp vanilla
1 graham cracker crust
1 can cherry pie filling

Beat cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.

Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.

Note: If you are using the larger "two extra slices" pre made graham cracker crust, a triple batch of filling will fill two crusts.

Caramel Apple Jam

Source: A Latte with Ott, A
Yield: Approx. 7 half-pints

6 cups diced, peeled apples in 1/8 inch cubes
1/2 cup water
1 package powered pectin
3 cups sugar
2 cups packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

In a large, heavy stock pot combine the apples and water. Cook and stir over low heat until apples are soft. Stir in the sugars and spices, bring to a rolling boil.

Whisk in the pectin and continue to boil for up to 2 minutes. Remove from heat and allow to cool for 5 minutes, stirring every minute or so to keep the fruit evenly disbursed. Skim the foam.

Ladle hot jam into hot, sterilized jars leaving 1/4 inch headspace. Top with flats and rings per manufacturer directions. Process for 10 minutes in a boiling water canner.

Salsa Verde

Source: The Yummy Life
Yield: 4-5 pints

2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)

4 garlic cloves

1 medium onion

1/2 lb. Anaheim green chile peppers; may substitute other large green chiles such as New Mexico or poblan

2 small or 1 large jalapeno

1/2 cup cilantro, loosely packed

1 teaspoon cumin

2 teaspoons black pepper (optional: use half black pepper & half white pepper)

1 teaspoon dried oregano (preferably Mexican)

1 teaspoon kosher salt

2 tablespoons cider vinegar (may omit if not canning salsa)*

1/4 cup bottled lime juice (okay to use fresh if not canning salsa)

Roast tomatillos, chile peppers, onions and garlic. Preheat oven to 500°. Place veggies in single layer on foil-lined baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices. 

Peel, stem, and seed the green chiles. Stem the jalepeños (skin can be left on) and leave seeds in half of them. Leave skin on tomatillos.

Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a a large, heavy stock pot. Use an immersion blender to blend until desired consistency — anywhere from slightly chunky to pureed.

Bring mixture to a boil, reduce heat, cover  and simmer 15 minutes. Pour salsa into hot, sterilized pint or half pint jars, leaving 1/4 inch headspace. Process for 15 minutes in boiling water canner. Turn off heat and remove cover; leaving jars in hot water for 5 minutes. Remove jars carefully and rest on towel undisturbed for 12-24 hours. 

If any jars don't seal, store in fridge to use within 2 weeks; or freeze. Canned salsa tastes better if it's stored unopened for at least 1 month to allow flavors to blend and vinegar to mellow. Recipe may be doubled or tripled.

Pineapple Jalapeño Jam

Source: Comfy Cuisine
Yield: Approx. 4 Pints

2-1/2 cups sugar

4 cups fresh pineapple 

2 Tbsp. fresh lemon juice

2 jalapeño peppers, seeds removed, finely minced

1 pkg. fruit pectin

Dice and pulse pineapple in food processor or blender.

In a 4 qt. pot, combine the sugar, pineapple, lemon juice, and jalapeños. Cook over high heat, stirring constantly until mixture comes to a full rolling boil. Stir in the fruit pectin; return the mixture to a full rolling boil and boil for 1 minutes.

Ladle the hot preserves into sterilized jars leaving 1/4 inch head space and top with lids to seal. Process in a boiling water canner for 10 minutes for half-pint jars and 15 minutes for pint jars. 

Candied Jalapeños

Source: Foodie With Family
Yield: Approx. 9 half-pint jars

3 pounds fresh, firm, jalapeno peppers, washed

2 cups cider vinegar

6 cups white granulated sugar

½ teaspoon turmeric

½ teaspoon celery seed

3 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeño peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup* into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow to mellow for at least two weeks, but preferably a month before eating.

*Strain any solids from the leftover syrup and return to the stove over high heat. Bring it to a full rolling boil and add pectin. Boil for 2 minutes longer or until it reaches 220° on a candy thermometer. This can now be canned separately in half pint jars as Jalapeño Jelly.

Roasted Corn Salsa

Source: Mrs. Wages/Food in Jars
Yield: Makes 4 pints

8 cobs of corn (should yield approximately 3 cups corn kernels)

5 cups chopped tomatoes (approximately 3 pounds)

1 cup chopped poblano peppers (approximately 2 large peppers)

1 cup chopped red onion (1 small onion)

11/2 cups cider vinegar

1/4 cup lime juice

2/3 cup sugar

11/2 tsp cumin

1/2 tsp red chili flakes

1 tsp kosher salt

1 tsp coriander seeds

Prepare a boiling water bath and 4 pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.

Husk and de-silk the corn. Place the cobs on a rimmed cookie sheet and place under a broiler set to high. Roast the corn until the kernels darken (this should take 3-5 minutes, depending on your oven). Turn cobs and repeat, until all corn cobs are speckled with spots of caramelization. If you prefer, this roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.

Combine all the salsa ingredients in a large pot and bring to a boil. Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices.

Ladle hot salsa into prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply lids and rings and process in a hot water bath for 15 minutes.