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.
1 c butter
1 c brown sugar
1 1/2 c half & half
1 T corn syrup
1/2 t baking soda
2 T vanilla
Add butter, brown sugar, half & half and corn syrup to a medium sized saucepan on medium heat. Stir to combine as butter melts and mix melds together. Bring mix to a boil and boil for 5 min. Remove from heat. Add baking soda and whisk quickly, syrup increases in size, so be ready! Keep gently whisking until it simmers down. Add in good quality vanilla and whisk intermittently until syrup is all one color. Ladle over hot pancakes and ENJOY! Store and leftovers in the fridge. (Can store in a canning jar and heat up in the microwave before serving again.)
2 1 /2 c water
18 Celestial Seasonings Gingerbread Spice tea bags
4 1/2 c sugar
1/2 c unsweetened apple juice
2 t butter
2, 3 oz pouches liquid fruit pectin
In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 30 min. Discard tea bags. Stir in the sugar, apple juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 min, stirring constantly. Remove from heat; skim off foam. Ladle hot mix into 5 hot 1/2 pint jars, leaving 1/4″ head space. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 min. Remove jars and cool. (Jelly may take up to 2 weeks to set.) Yield: 5 half pints. Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 min to the processing time for each 1,000 feet of additional altitude.
20 medium limes
5 1/2 c sugar
1 t sea salt
1/3 c tequila
4 c boiling water
Cut off the tops and bottoms of the limes, and score the peel of each lengthwise into quarters. Remove the peel. Place the pieces of peel into a medium sauce pan and fill with cold water until covered. Bring to a boil over medium-low heat and boil for 10 min. Drain and cover with cold water again, and return to a boil for another 10 min or until the peel is softened. Drain. Using a spoon, scrape the pith from the peel. Slice the peel into very thin strips. Using a knife, remove the membrane from the lime segments. Place the fruit in a sauce pan. Add the cooked peel and water to the fruit, and bring to a boil over medium-high heat. Reduce the heat and boil gently for about 30 min or until the fruit and peel are very soft. Prepare your canning supplies. Bring the temp of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Add the sugar to the lime mix gradually, maintaining the boil. Stir in the salt and tequila. Then boil hard, stirring constantly, until the mix reaches the gel stage, about 25 min longer. When you reach the gel stage, skim off any foam and ladle the hot marmalade into the hot jars, leaving 1/4″ head space. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 min. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).
5 oz chopped chocolate or chocolate chips
5 oz heavy cream
Heat heavy cream in a small sauce pan over medium-low heat until you see bubbles rising. Pour it over chopped chocolate and wait for 1 – 2 min. This will help chocolate melt easier. Whisk the mix until it is smooth. Cool until it reaches the consistency you desire and use it.
How to Make Chocolate Ganache Shiny: Add 1/2 T butter into the heavy cream and heat them together.
How to Thicken Chocolate Ganache: Don’t worry if you think it’s too runny when you finish mixing it. It gets thicker when it sits longer. You can even chill it in the refrigerator if you want a much thicker chocolate ganache filling to fill your cupcakes. However, this recipe can’t be used for frosting cupcakes. You need to double the amount of chocolate for that.
What to Do If It Thickens More than You Want: Heat it in a heatproof bowl over boiling water, stirring occasionally until smooth. You can add a little extra hot cream over it and stir if you don’t want it to thicken quickly as it gets cold.
How to Store Chocolate Ganache: Store it in a heatproof airtight container in refrigerator up to 5 days. You’ll see that it is too thick when you want to reuse it. Don’t worry. Just heat it over boiling water, cool and use.
1 1/2 c sugar
2 c water
1/2 T vanilla
1 c brown sugar
1 c light corn syrup
1/2 T Maple flavoring
1 – 2 T butter (opt for Butter Flavored Syrup)
In a heavy saucepan, stir together sugars, water and corn syrup and bring just to a boil. Remove from heat. Stir in vanilla and maple flavorings (and butter if desired). This is best served warm. It can be refrigerated and rewarmed in the microwave. Keeps 2 – 4 weeks in the refrigerator. Note: For thinner syrup, add more water. If you prefer a thicker syrup, cut the water to 1 c and increase the corn syrup to 1 1/2 c. (This recipe as given is about the consistency of Mrs. Butterworth’s.)
10 cups of Oregon grape berries
1/2 c water
2 c organic sugar
1/4 c lemon juice
1/4 t butter (opt)
1 bay leaf
1/2 pkg liquid pectin
Simmer Oregon grapes in the water to release the juice (no need to remove stems). Mash berries with a potato masher to get as much juice as possible. Simmer for 15 min. Remove pot from heat. Line a colander with cheese cloth or use a jelly bag. Pour fruit into the cheese cloth or jelly bag and allow it to drain naturally. Press to get as much juice as possible from the fruit (this will cloud the jelly but it will result in a greater yield.) A potato ricer works well for this last pressing. Discard the pulp and stems and retain the juice. Place 4 c juice into a saucepan. If you don’t have a full 4 c juice, top up with water to make a total of 4 c. Bring to a simmer. Add sugar and lemon juice plus butter. The butter is to inhibit foaming as the juice simmers. Boil for 1 min. Add liquid pectin and return to a boil. Boil for 5 min or until the mix reaches the jelly stage. The jelly will form a sheet as it falls from the spoon when it has reached the correct temp. Remove from heat, pour into sanitized jars and cap with a 2 part canning lid. Process in a boiling water bath for 5 min. Allow to cool right side up. Makes 3 jars.
1 1/2 lbs applewood smoked bacon (can use thick cut), cut into 1/2″ pieces
1 large yellow onion, chopped
3 c peaches, peeled and cut into 1/2″ dice
3/4 – 1 c dark brown sugar to taste
1 t freshly ground black pepper
2 T whole grain Dijon mustard
2 T Worcestershire sauce
1/4 c apple cider vinegar
2 T bourbon (opt)
In a large, heavy-bottomed pot, cook bacon over medium-high heat until crisp, about 10 min. Remove from heat and remove bacon with a slotted spoon and set aside. Carefully remove all but 2 T bacon fat from the pot and discard or save for another use. Return pot to heat, add onions and cook over medium heat, stirring occasionally until softened, about 8 min. Return bacon to the pot with chopped peaches, brown sugar, black pepper, mustard, Worcestershire sauce, apple cider vinegar and bourbon (if using). Bring to a boil, reduce heat and simmer, stirring occasionally until jam is thick and glossy, about 30 – 35 min. (If your peaches are very juicy and throw a lot of liquid into the jam, this might take a little longer; continue simmering until thick.) As the jam cooks, use the back of your wooden spoon to break up the peaches. Remove from heat and cool to room temp. If a smoother texture is desired, transfer cooled jam to the bowl of a food processor and pulse a few times until you reach your desired consistency. Serve jam at room temp.
6 oz light cream cheese
3 T butter
1/4 t vanilla
1 c powdered sugar
2 – 3 T milk
Heat cream cheese and butter in a small microwavable bowl for about 30 seconds.Watch closely. Once softened, stir to combine. Add powdered sugar about 1/4 c at a time. Add vanilla, milk and last bit of powdered sugar and stir to combine well. Add more milk for a thinner consistency and more sugar for a thicker consistency. Spread/pour over hot rolls.
1 1/2 lbs bacon
2 c shallots, finely chopped
1 c vidalia onion or any sweet onion, finely chopped
4 garlic cloves, finely chopped
1 t chili powder
1/2 t smoked paprika
1/2 c bourbon
1/2 c maple syrup
1/4 c balsamic vinegar
1/2 c brown sugar
Cook the bacon in 2 frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off. Pulse your shallots and onions in the food processor or cut them by hand. Leave about 1 – 2 T of the fat in one of the pans. Add shallots and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about 1 more min. Add chili powder and smoked paprika, stir to combine. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose. Continue boiling for about 2 – 3 min. Add vinegar and brown sugar, continue to boil for about 3 min. Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice. Toss the bacon into the pan, reduce heat to low and simmer for about 10 min, the mix will thicken and look jam like in the process. Turn off the stove top. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through. Now you have 2 options, you can pop the mix into a food processor and pulse until it breaks down more. Or you can leave it chunkier and don’t bother pulsing it. Your choice. Transfer to jars and store in the fridge. Makes about 3 cups.
4 c confectioners’ sugar, leveled off and sifted
1/2 c boiling Baileys
2 t vanilla
1/4 t almond extract (opt)
1/2 c salted butter, at room temp
1/2 c unsalted butter, at room temp
1 c shortening, at room temp
Using an electric stand mixer fitted with paddle attachment, place sifted confectioners’ sugar into work bowl. Carefully pour boiling Baileys over confectioners’ sugar in a steady stream with mixer on low speed. Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mix is smooth and cooled to room temp, about 3 min. Add extracts and mix until well blended. Add butters and shortening and beat on low, scraping down sides of bowl as necessary until creamy and almost fully incorporated. Gradually increase mixer speed to medium to medium-high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 6 to 8 minutes. Can be refrigerated for up to 1 week in an airtight container. Makes about 4 1/2 cups.
2 c fresh organic blueberries
2 T raw honey
2 T lemon juice
2 T chia seeds
Coat blueberries with raw honey. Transfer coated blueberries to a pot and add lemon juice. Heat over medium/low heat until blueberries are soft and bubbling, 5 min. Lightly smash blueberries and reduce heat slightly. Add in chia seeds and mix to combine. Bring heat back to medium/low and let bubble (but not burn) until jam thickens, another 5 or so min. Turn heat off and let cool for 5 – 10 min before transferring to jars. Store in fridge for up to 2 weeks.
1/2 c ghee
1/3 c pure maple syrup
1/2 t Himalayan salt
1 whole vanilla bean, chopped (DO NOT use vanilla extract as it will affect the consistency)
4 c raw pecans
1/4 c raw honey
1/2 t ground ceylon cinnamon
1/4 t freshly grated nutmeg
In a large skillet set over medium-high heat bring ghee, salt and maple syrup to a boil. Once the syrup starts bubbling vigorously, add the pecans and cook, stirring almost constantly, until the pecans take a nice golden caramel color and start to smell heavenly good, about 2 – 3 min. Kill the heat and allow to cool completely, until the nuts have hardened and can be handled with bare hands. Reserve 1 c candied pecans and add the rest to the bowl of your food processor. Process until the nuts turn to butter, which should not take long at all, about 1 – 2 min. Stop the motor, add chopped vanilla bean, honey, cinnamon and nutmeg. Resume processing until well incorporated. Add reserved pecans and pulse a few times, just so they get coarsely chopped. Transfer to glass jar and allow to rest and settle, ideally until the next day. This will keep in the cupboards for a few weeks in an airtight container. Yields a little over 2 cups.