Jam

 Recycling posts today .  Check out these fine Jam and Jelly recipes.

Blueberry Fig Jam

Tomato Jam

Muscadine Jam

Cranberry Fig Jam

Bread Machine Jelly 

If you want to find more jamming and canning recipes check out Canning with Crackerberries book.

This is part of the A-Z blogging challenge.  Be sure to check out some of the other bloggers in the challenge as well as Crackerberries.  

Jelly Jamming and Jalapeños

Jelly Jamming and Jalapeños

Bread Machines are not just for bread!

3½ cups fresh berries, such as strawberries, blueberries, cranberries (shown above)  slightly crushed but not mashed.

*Sidenote: All of the berries work well.  I want to try finely chopped jalapeños - let me know how it works if you do!

1- 2 oz. pkg. powdered pectin

3 tbsp. lemon juice

1 cup sugar

Put all ingredients in the bread machine and press the jam cycle. Pour hot jam into freezer safe containers, leaving ½” at top. Cover tightly to store in freezer or refrigerator. Jam will thicken upon cooling.

Food for Thought:

Fun Facts about Jalapeños

• Cooking reduces the heat of jalapeño peppers. While it would be rare to eat a whole jalapeño pepper, sliced and diced jalapeños make a spicy addition to tomato and mango salsas, nachos, black and pinto beans and corn-based dishes.
• If you like your food hot, leave more of the inner white membrane on the chopped pepper, as that is where most of the capsaicin is concentrated. You can also roast jalapeños and other chili peppers, for a smokey flavor.
• Jalapeños are mostly available green, turning red as they mature. Only 4 calories in one pepper.
• Like other peppers, jalapeños are a rich source of vitamin C, with almost 17 milligrams in a small pepper. That is equal to 18 percent of the recommended daily allowance for men and 23 percent for women.
• Vitamin C is an antioxidant that helps prevent damage from free radicals, rogue molecules that can cause cell damage in your body. 
• Jalapeños also supply a good amount of vitamin A, which supports skin and eye health.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Canning with Crackerberries

You've seen many of these recipes here. But I've added a few secret recipes as well.  The garden harvest is ready and you're itching to get your canning jars boiling.  In a few days you will be able to order the printed version, but if you can't wait the Kindle/E-book is now available! 

Want to know what's inside?  Pickles, relishes, tomatoes, preserves, jams, jellies and a whole chapter of hodge-podge recipes to store your garden harvest.

Click to purchase kindle version

Hot Chile Pepper and Basil Jelly

Hot Chile Pepper

and Basil Jelly

50-60 Chile Peppers (depending on size)

½ cup chopped fresh basil

1 ½ cups cider vinegar

6 ½ cups sugar

½ tsp salt

2 pouches (3 oz. each) liquid pectin

2-3 drops green food coloring

Prepare your preserving jars.

Cut the stems off peppers and slice lengthwise.  Bending them inside out will loosen the seeds and they can easily be slid out with the white membrane.  (Wear gloves while doing this.  These peppers are hot and the juice will remain on your hands for 24-48 hours even after you wash them.)

Chop peppers in food processor/chopper until fine and uniformly ground.  Measure out 2 cups. 

Combine peppers, basil, vinegar, sugar and salt in preserving pot.  Bring to a boil over high heat, stirring occasionally.  Once mixture is at a full boil, set timer for 5 minutes and stir constantly.  After 5 minutes, stir in pectin and return to a full boil.  Set timer for one minute (exactly- too long will cause very thick jelly).

Remove from heat and stir constantly for 3-4 minutes to prevent peppers from floating to the tops of the jars.  Add green food coloring.

Spoon into hot preserving jars, leaving ¼ inch head space; wipe the rims clean, and seal according to manufacturer’s directions.  Process in boiling water bath for 5 minutes

Yield: 7 8oz jars

** This jelly is perfect at Christmas time, not only for gifts, but spread cream cheese on crackers and a little dollop of jelly on top makes for a festive treat.

© Crackerberries 2012