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°.

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.

Maple Bourbon Peach Butter

Adapted from: Local Kitchen Blog
Yield: Approx. 4 cups

3 and 1/2 lbs peaches, rinsed, halved, pitted and sliced

1/2 cup + 2 tbsp maple syrup (Grade B for the strongest maple flavor)

1/2 cup bourbon

1/2 cup sugar

Crock Pot Method:

Peel and slice peaches into a large capacity crock pot set for high heat. Stir in maple syrup, sugar, and bourbon. Cover and cook on high heat for 2 hours stirring frequently. When the mixture is heated through, use an immersion blender to bring it to a smooth consistency. 

Turn heat to low and prop lid or turn at an angle to allow the steam to escape. Continue to cook on low for 6-8 hours to desired consistency. The crock pot method will give you a darker colored, more caramelized flavor than the stove top method but both are very good.

Stove Top Method:

In a large preserving pot or Dutch oven, combine bourbon, 1/2 cup maple syrup, sugar and vinegar. As you pit & slice peaches, toss in the liquid to prevent browning. Once all the peaches are added, cover the pot and bring to a boil over medium-low heat. Reduce heat and simmer, covered, until peaches are very soft and breaking down, about 30 minutes. Transfer fruit + juice to a food mill and work through to remove skins.

Strain liquid from peach pulp into the preserving pot, stirring the pulp often in the colander and letting it drain for about 20 minutes. Let peach pulp continue to drain over a bowl while you bring the liquid in the pot to a brisk boil over high heat. Continue to boil the peach juice until it is reduced and syrupy, but not quite at the gel stage (about 20 minutes). Periodically add any additional strained liquid to the pot. 

When liquid is nearly ready, purée the peach pulp, using a food processor, blender or immersion blender, then add to the preserving pot. Stir to combine and bring to a simmer over medium heat, then reduce heat to low and simmer, covered with a splatter screen and stirring frequently, until the butter reaches the desired thickness (no liquid should separate when you put a dollop on a cool plate, and/or it should mound on a spoon). Taste and adjust flavorings, add the extra 2 tbsp maple syrup here.

Prepare canner, jars and lids.

Ladle hot peach butter into hot jars, taking care to bubble the jars and adjust head space to 1/2-inch. Wipe rims, affix lids and process in a boiling water bath for 10 minutes.

Homemade Taco Sauce

Yield: 5 8oz Jars
Source: Canning Homemade/Better Homes and Gardens

1 quart tomato sauce
1 T cumin
2 poblano peppers
2 jalapeño peppers
1 large onion, roughly chopped
3 cloves garlic, lightly crushed
4 T sugar
1 T kosher salt
2 dried ancho chilies, seeded and chopped into 1 inch pieces
1 1/2 t lime juice
1/4 c white vinegar

Using the recipe in the link above, make tomato sauce. Work through step 4, reducing by a third for a thinner sauce. If you want to break this process up, make the tomato sauce the day before and refrigerate overnight.

Bring tomato sauce to a boil in a large stainless steel, enameled or nonstick pot. After 2 minutes, reduce to a simmer.

Preheat broiler. Place peppers, onions and garlic in a single layer in a 15x10x1 inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes rotating peppers until skins are lightly charred on all sides. Move charred peppers to a paper bag or covered dish and allow to steam for 10-15 minutes. Add onions and garlic to simmering tomato sauce.

Once peppers have cooled, remove skins, seed and chop. Add peppers to tomato sauce. Add sugar, salt, and dried chilies to tomato sauce. Stir to combine. Increase heat and return to a boil, stirring frequently for 2 minutes. Reduce heat and simmer, uncovered, for 30 minutes.

Using an immersion blender, process until smooth. Strain mixture through a fine-mesh sieve, pushing liquid through and scraping the inside of the sieve with a rubber spatula, discard solids. Return strained mixture to the large pot. Bring to a boil, reduce heat. Simmer sauce, uncovered, about 10 minutes or until slightly thickened  and reduced to about 4 cups. Stir in lime juice and vinegar.

Ladle hot sauce into hot, sterilized half pint jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids. Processed filled jars in water bath canner  for 35 minutes (start timing when water returns to a boil). Remove jars and cool overnight. Makes 5 half pints.

Homemade Enchilada Sauce

Yield: 9 24oz Jars

1 cup olive oil
4 large onions, diced
3 cups chili powder
8 tsp cumin
8 tsp garlic powder
4 adobo chiles
1/2 cup sugar
10 cups chicken stock, preferably homemade
8 quarts tomato sauce, preferably homemade
1/4 cup bottled lemon juice

Using the recipe in the link above, make tomato sauce. Work through step 4, reducing by a third for a thinner sauce. If you want to break this process up, make the tomato sauce the day before and refrigerate overnight. Bring it back to a boil before you begin the enchilada sauce.

Set a very large stock pot or dutch oven over medium-high heat, add the olive oil. When hot, add the onion and cook for about 5 minutes, until soft and it starts to brown on the edges. Add spices, chili powder through garlic powder and cook for 30 seconds, until fragrant. Add the sugar, tomato sauce and chicken broth to the pot. Stir to combine then bring to a boil. For a smooth sauce, remove pot from heat and use an immersion blender to break up the chilies and onions. (This could also be done in batches with a blender or food processor before adding the tomato sauce to the pot. If you do it this way, you will need to add about 4 cups of the chicken stock to the onion mixture first. Seriously though, just buy the immersion blender, it's so much easier.) Prepare jars and lids for pressure caning.

Reduce the heat to low and simmer gently for about 10 minutes. Season with salt and pepper to taste. Continue to hold sauce at a simmer until jars and lids are ready.

Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Add 1 1/2 tsp of lemon juice to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rims. Center lids on jars. Screw band down until resistance is met, then increase to fingertip-tight. Fill pressure canner with 3 quarts of water and load jars.

Process using a pressure canner at 10 lbs psi for 15 minutes (at 860 feet above sea level).

Hot Tomato Jam

Yield: 11 4 ounce jars.

Source: Brokeassgourmet.com

4 lbs ripe tomatoes
1 medium onion, finely chopped
1 1/3 cup honey
2 tbsp balsamic
6 tsp (or more to taste) Sriracha or other chili sauce
1 tsp salt
several grinds fresh black pepper

Bring a large pot of water to a boil. Cut a shallow X into the bottom of each tomato and drop them, a few at a time, into the boiling water for 10-15 seconds each. Move the tomatoes into a bowl of ice water to stop them from cooking. This process will loosen their skins. Peel the cooled tomatoes, core and chop.

Dump out the (formerly) boiling water, rinse the pot and return it to the stove. Add the chopped tomatoes, onion, honey, balsamic, Sriracha, salt and pepper and stir. Cook over medium-high heat and bring to a gentle boil, then reduce the heat and let simmer until reduced by half, about 2 hours.

In the meantime, fill your pressure canner with water and sterilize your jars. Pour jam into prepared jars leaving 1/4 inch head space. Wipe rims, apply lids and rings. Process using a pressure canner at 10 lbs psi for 15 minutes (at 860 feet above sea level).

This is fantastic on grilled cheese, biscuits, and savory scones. Right out of the jar works well too.