1 red onion, finely diced
1 t oil
100g Chorizo, finely diced
1 garlic clove, minced
1 T tomato puree
1/4 t rosemary
1/4 t thyme
150ml apple juice
1 T dark muscovado sugar
1 t balsamic vinegar
1/2 t soy sauce
Using a small saucepan over a medium heat, add oil, followed by onion and chorizo. Cook, stirring every few minutes until the onions are translucent. Add garlic, rosemary and thyme. Continue cooking for a further 2 min. Add remaining ingredients and bring the pan to a gentle simmer until the mix has reduced and the consistency thickens. Pour in to a jar and seal. Once cool the jam can be stored for 14 days in the fridge. Makes about 2 cups. Note: If using fresh herbs, chop them finely. If you prefer a more spreadable consistency, once cooked, add ingredients to a blender and pulse until smoother.
1/3 c half & half (can sub milk)
1/3 c butter
1 1/4 c sugar
1 t vanilla
1 c semi-sweet chocolate chips
Combine butter, cream and sugar in a small saucepan. Bring to a boil over medium high heat and let boil for 45 seconds. Remove from heat and whisk in vanilla and chocolate chips until smooth and shiny. Immediately pour over a 9 x 13 cake or brownies. Let cool completely to set.
1 8 oz pkg cream cheese, softened
1/2 c butter, softened
1 T vanilla
1 16 oz pkg powdered sugar
1 chopped pecans, toasted
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans. Makes about 4 cups.
1/4 c chopped hot peppers
1 1/2 c chopped sweet peppers
6 1/2 c sugar
1 1/2 c vinegar
1 3 oz pack liquid pectin
Grind the peppers in the food processor. You may want to wear a mask to avoid breathing in fumes. Combine ground peppers, vinegar and sugar and bring to a brisk boil. Boil for 3 min. Add pectin and boil for an additional min. Remove from heat and set for 5 min. Pour into hot, sterilized jars and seal. Makes about six 1/2 pint jars. Note: Can process in a water bath for 5 mi n.
1 lb strawberries
juice of 1 lemon
3/4 c sugar
2 t gelatin (opt)
Remove stems from strawberries, slice in half and place in pressure cooker along with lemon juice and sugar. Stir and let sit for 10 min to let the juice start coming out of the strawberries. Lock lid and set to high pressure for 1 min. When time is up, let pressure naturally release, then use a potato masher or pour into a blender to create your favorite consistency of jam. If you would like, whisk in gelatin for a slightly more set jam. Makes 2 cups.
2 lbs blueberries, fresh or frozen
1 lb honey, preferably local
Add blueberries to inner pot of pressure cooker. Pour in honey. Put pressure cooker on low heat (Keep Warm function if using Instant Pot or other electric cooker) until honey melts. If using frozen berries, this part may take a while, but don’t worry. It’s worth it!
Stir occasionally. When melted, turn pressure cooker to high heat (Saute function on Instant Pot) until honey boils. There will be white-pink bubbles all around the strawberries. When it boils, quickly put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position. If using an electric cooker, hit the Cancel button, then set to high for 2 min. When cooking time is over, hit the Cancel button to turn off the heat and unplug. Let depressurize naturally.
When depressurized, remove lid and turn pressure cooker back on to Saute function. Let boil until some of the water has evaporated off, and the jam is nice and gelled when dripped off a spoon. Make sure to scrape the bottom frequently to ensure even gelling. Pour jam into clean half-pint jars. Store in the refrigerator. Note: If adapting this recipe to another fruit, keep in mind whether it will need to be cut into smaller pieces, de-stemmed, or peeled. If freezing fruit to use for jam later on, make sure to freeze it ready-for-use, or else it’ll be a hassle later on! If fruit has been frozen into bigger chunks (such as peaches), simply pressure cook for 3 min instead of 2, and then mash with a potato masher to get a smoother consistency. Also, feel free to play with the timing of the final boiling step. If your fruit is more watery (such as peaches), let the liquid reduce for longer.*The beauty of this recipe is its versatility! Tweak the type of fruit, the size of your fruit chunks/slices, or how long you boil the jam at the end. Combine fruits for a unique jam combo. The possibilities are endless. The honey thickens up nicely when boiled, there’s no pectin involved!Makes 3 – 5 half-pint jars (depending on how long it takes to gel).
1 t olive oil
1 1/2 lbs tomatillos, husks removed
1/4 of a medium onion
2 garlic cloves
1/2 c cilantro
1 T lime juice
Add olive oil, tomatillos, jalapeno and onion to a large skillet. Saute on high heat until caramelized on both sides, about 3 – 4 min. Transfer to a blender or food processor and add in garlic, cilantro and lime juice. Blend until combined. (You may have to do this in more than one batch). Place in the refrigerator to chill. Makes 2 cups.
1 c unsalted butter, softened to room temp
pinch of kosher salt
4 c powdered sugar
1/2 c Baileys Irish Cream
In a large mixing bowl, cream butter and kosher salt until fluffy. Gradually add 2 c powdered sugar, beating well. Slowly beat in Baileys Irish Cream, then gradually add remaining powdered sugar, beating well.
1/3 lb unsalted butter softened slightly
1/3 lb oz Shortening Crisco or Trex
4 oz confectioners’/powdered sugar
1/3 c Cocoa Noir powder (Wincrest black cocoa powder)
2 t vanilla ( Madagascar Bourbon Vanilla Bean Paste from Nielsen Massey if you have it)
1 T heavy cream (add more to desired consistency)
Sift together confectioners’ sugar and cocoa noir, set aside. Add butter and shortening to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until incorporated. Add confectioners’ sugar/cocoa noir mix to the bowl and pulse quickly on lowest speed to begin to incorporate. Once the mix has begun to come together, set the mixer to medium speed and allow to beat for 3 min. Add vanilla and heavy cream. Check the frosting for it’s consistency and add heavy cream as desired. Note: Can use Americolor black gel colour if desired. To Freeze: Place it in a Ziplock type bag, push all of the air out of it and pop it in the freezer. Standard times work for keeping it, up to 3 months.
8 oz thick bacon slices, cut crosswise in 1″ pieces
3 oz pkg sun dried tomatoes (not in oil)
1 c chicken stock
1 T olive oil
1/2 c yellow onion, chopped
2 shallots chopped
3 cloves garlic minced
1 t Thyme
1/2 t salt
1/4 t pepper
1/2 t smoked paprika
3 T Balsamic Vinegar
3 T Maple syrup
2 T Brown Sugar
Cover sun dried tomatoes with chicken stock, microwave for 3 min, remove and allow tomatoes to soak in stock for 10 min. Cook bacon til crisp, drain on to paper towels. Drain excess fat from pan, leave the browned bits on the bottom. Add olive oil, heat and add onion and shallots. Season lightly with salt. Cook stirring occasionally until browned, about 5 min. Add minced garlic and cook for an additional min, don’t let garlic burn. Add tomatoes with chicken stock to the pan. Add balsamic vinegar, maple syrup and brown sugar, stir to combine. Add cooked bacon, thyme, salt, pepper and smoked paprika. Stir to combine. Continue to simmer, stirring occasionally, until the mix has thickened and most of the liquid has evaporated, about 8 – 10 min. Transfer mix to a food processor and pulse, you want it to be slightly chunky. Add additional salt and pepper to taste. At this point, the bacon jam can be cooled to room temp and refrigerated in an airtight container for up to 3 weeks. Rewarm slightly before using.
2 1/2 c Splenda or similar sugar alternative
6 T corn starch
1/2 c unsweetened cocoa
1 c softened butter
1/4 Whipping Cream or Greek Yogurt
1 t Vanilla
Use an electric mixer fitted with a whisk attachment. Start by blending together the sugar alternative, cornstarch, cocoa and butter on low until somewhat creamy. Add to the mixing bowl, the remaining ingredients and increase the speed of your mixer. Mix for 5 – 6 min or until you reach your intended consistency. You can use a hand mixer for this but an electric mixer will be a bit easier. Note: Sub 1 t coffee granules for 1 t cocoa. This substitution will give a special taste to the frosting. The taste is almost as good and maybe even a bit better.
3/4 c Splenda
2 T cornstarch
2 t water or milk
1/2 t Vanilla
In a small bowl, combine the Splenda and cornstarch. Mix with a whisk or fork. When a powder has formed, stir in the liquid ingredients.
3 c ripe strawberries
3/4 c water
1, 1.75 oz pkg SURE-JELL* for Lower Sugar Recipes Fruit Pectin
1/2 c Splenda, granulated
Bring canner, half full with water to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. Stem and crush strawberries; place exactly 3 c crushed strawberries in 6 or 8 qt sauce pot. Stir in water. Gradually add pectin, stirring until well blended. Bring mix to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 min stirring constantly. Remove from heat. Stir in Splenda. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/8″ of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 – 2″. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
3/4 c diet lemon-lime soda
1 pkg sugar free strawberry flavored gelatin
1 c mashed fresh or unsweetened frozen strawberries
1 1/2 t lemon juice.
In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or plastic containers, cover and refrigerate up to 3 weeks. DO NOT FREEZE. Yeild: 1 3/4 cups.
2 c fresh spearmint leaves, chopped fine
4 c water
5 c sugar
1 box powdered pectin
green food coloring (opt)
1 t butter (opt)
Wash and sterilize your jars and lids. Wash spearmint leaves and place leaves and water in a large pot. Bring to a boil. Remove from heat and let sit for 10 min. Pour liquid through a fine mesh strainer. Add liquid if necessary to equal 4 c. Return liquid to pot. Add green food coloring until you achieve the desired color if using. Stir in pectin. Bring to a rolling boil that cannot be stirred down. Stir in sugar. Add butter to reduce foaming, if desired. Bring to a full rolling boil on high heat. Boil exactly 1 min, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Quickly ladle jelly into prepared canning jars to within 1/4″ from the top of the jars. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars. Place jars on elevated rack in boiling water canner. Water must cover jars by 1 – 2″. Cover and bring water to a gentle boil. Process jars for 10 min. Remove jars from canner and place upright on a towel on the kitchen counter to cool completely til jars pop. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year. Yield: 3 pints or 6 half-pints.
1/2 c water
3/4 c sugar
1/2 c lemon juice
1 lb figs, cut into wedges
Into a medium sauce pan place the water and sugar. Heat over medium high heat until sugar is dissolved. Add figs and lemon juice. Bring to a boil. Reduce heat to a simmer and cook 1 hour, partially covered. Mash with a potato masher if you prefer a slightly less chunky fig jam. Let cool and store in a glass jar in the refrigerator for up to 2 weeks.
2 lbs black mission or brown turkey figs, stemmed and quartered
1 c sugar
1/2 c honey (can sub with same amount of sugar)
juice of 1 1/2 lemons
1 t vanilla
Place figs, sugar, honey and lemon juice in a large sauce pan and heat over medium-high heat, stirring to combine as the sugar melts. Bring to a boil, then reduce heat to medium and cook until thickened, about 50 – 60 min. Be sure to stir the pan often to prevent sticking and/or burning, especially as the mix thickens. Remove from heat, stir in the vanilla and cool completely. Store jam in jars or other air tight containers in the refrigerator. The jam would be great for canning as well, just follow canning instructions if desired. Enjoy! Makes about 3 cups.
1 banana (no brown spots), sliced
1 20 oz can pineapple chunks, liquid removed
1 ripe mango, peeled and chopped
1 c organic cane sugar (can sub coconut sugar or pure maple syrup)
2 – 3 T lemon juice
1 T vanilla
pinch of cinnamon
1/4 c coconut rum, like Malibu (opt)
In a large skillet place pineapple, banana and mango. Add sugar and lemon juice and bring the mix to a boil. Once it’s boiling, reduce the heat to medium-high. Cook down until the fruit is really soft and all of the liquid evaporates, about 20 – 30 min. Be sure to stir it regularly with a wooden spoon. About half-way through, add cinnamon, vanilla and rum. If you want, you can save the rum until the end when you puree, so it tastes boozier. When it’s done, it should be a nice, syrupy consistency. Pour mix into a blender and puree until the big chunks are gone. It should look a lot like applesauce or apple butter. Keep it refrigerated once it’s cooled or can it to make it last longer. Yields about 2 1/2 cups. Note: Can put on toast, ice cream, in between cake layers – it’s so versatile. I ate mine on some toast and it’s like a mini vacation at breakfast.
8 cups diced apricots
1/4 lemon juice
4 1/2 – 6 c sugar to taste
Cut apricots to the size of chunks you desire and then mash them with a potato masher. Do not process in a blender or food processor. Combine all ingredients in a large stock pot. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mix reaches a rolling boil, continue to boil it for up to 30 min, stirring frequently to prevent it from sticking. The higher the altitude the longer the canning process may take. Test the jam to see when it is ready by placing a small plate in the freezer. When ready to test pull the plate out of the freezer and then drop some of the jam on the plate. If it jells then it is ready to remove from the heat. Remove from heat and fill jars, leaving 1/4″ head space. Wipe rims clean and put the 2 piece metal canning lids in place. Process in boiling water canner for 10 min and be sure the jars are completely covered with water. Remove and let sit on counter til lids pop. Makes 5 pints.
2 c blackberries, fresh or frozen
2 packets of liquid pectin (most boxes come with 2 pouches inside – be sure to check!)
1 1/2 c apple cider vinegar
6 1/2 c sugar
6 – 7 jalapenos – seeded
2 T lemon juice
Thoroughly wash mason or canning jars and lids and allow to heat in oven or in hot water inside a large canning pot. Remove stems and seeds from jalapenos. (I recommend wearing latex gloves while handling hot peppers.) Using a knife or herb sheers, finely dice jalapenos and place into a bowl. In a small blender or food processor, blend blackberries and lemon juice until it creates a very thick pulp. In a large/deep pot, bring apple cider vinegar, sugar and jalapenos to a rolling boil. Reduce heat and pour blackberry mix into pot using a fine mesh strainer. Stir, smash and press the pulp well to make sure you get all of the juice out! Add in pectin and allow to boil for an additional 3 – 4 min. Remove from heat and allow to cool for 2 – 3 min, skim off foam from top of jelly. Remove jars and lids from oven or from hot water and dry thoroughly. Pour jelly into hot jars and place lids on top. Process jars in a hot water canner for 10 min. Remove jars from canner and allow them to sit untouched on the counter until all lids properly seal. Makes 8 jelly sized jars.