After picking our gallons of blueberries a couple weeks ago, I wanted to make blueberry preserves. I have done a little bit of canning over the years, but I still don’t think I’ve mastered it. I started looking for recipes for small batches and without pectin since it’s not something I have on hand. I came across this recipe and it was perfect! I love that you use honey as a sweetener and only needed a pint of blueberries. The perfect recipe to experiment with!
1 pint blueberries
1/2 cup local honey
1 1/3 Tbsp fresh squeezed lemon juice
1 tsp lemon zest
In a heavy saucepan, combine all the ingredients. Bring to a boil and let simmer for 20 minutes. If you want the preserves thinner and more like a compote, remove from heat now and allow to cool. If you want thicker preserves, like the consistency of jam, continue simmering for another 10 to 15 minutes. Stir occasionally throughout the entire cooking process. Allow to cool slightly and then transfer to glass jars. This recipe made 1 1/2 pints of preserves. Cover and place in the refrigerator.
It’s great on toast and stirred into yogurt. I bet it would be a good swirl in vanilla ice cream….maybe my next experiment! Enjoy!
Source: Crafts a la Mode
Peach season is quickly ending here. It was so nice while it lasted. I didn’t do much baking with peaches since we were just enjoying eating them straight from the orchard. I planned to do some canning with peaches when I saw this recipe for peach butter from Smitten Kitchen
. Oh it would be perfect and keep reminding me of the summer during those cold and long winter days.
This recipe is super easy and gave me a little more than 6 pints of peach butter. My butter is very smooth and silky. It’s perfect when mixed in greek yogurt or spread on wheat toast for breakfast.
4 lbs peaches (I used “second” quality yellow peaches)
1 cup water
2 cups granulated sugar
juice of one lemon
Cut a small x in the bottom of each peach. Dip each peach into a pot of boiling water for 30 seconds and then into a bowl of ice cold water for a minute. The skin will slide right off. Halve the peaches and remove the pits. Cut each half into quarters. Place in a large pot with one cup of water and bring to a boil.
Simmer until peaches are tender about 15 to 20 minutes, stirring occasionally to make sure they cook evenly. Puree the peaches into a blender until you reached the texture you desire.
Return the peaches into a large pot and add the sugar and lemon juice. Bring the mixture to a gentle boil. Cook them at this level for 30 to 40 minutes stirring occasionally in the beginning and more often near the end. Be careful to not burn the butter as the fruit combines.
Test for doneness. I use the back of a wooden spoon. If the butter remains on the spoon for two minutes without sliding off, it’s done.
If you’re not canning, let the butter cool. Store it in an airtight container in the refrigerator for at least 2 weeks.
If you’re canning, follow you standard instructions for canning jams. The filled jars should be processed in boiling water for 10 minutes.
Source: Smitten Kitchen
This was my first attempt at canning and I was totally nervous! I am making treat baskets for my daughter’s daycare teachers…more to come on them… and wanted to make something different. This recipe was very easy and I can’t wait to try it with some crusty bread! I’m excited to do more canning next year!
8 cups whole fresh cranberries
1 1/2 cups lightly packed brown sugar
2/3 cup granulated sugar
1 1/2 cups apple cider vinegar
3/4 cup diced apples
1/4 cup onion, minced
1/2 cup raisins, golden raisins or dried cherries
1 Tbsp orange zest
1 tsp ground ginger
1/2 tsp kosher salt
In a large sauce pan, combine all the ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until the mixture sheets from a spoon.
Prepare your canning supplies, sterilize the canning jars by running them in almost boiling water for a several minutes and boil a few cups of water in a small saucepan for the lids.
Ladle the hot chutney into jars, leaving 1/2 inch headspace at the top. Wipe the rim and center lids on jars and then screw down bands just until resistance is met. Place jars in canner, ensuring they are covered with water and boil for 15 minutes.
Remove canner lid and then wait 5 minutes longer before removing jars. Cool jars on a cutting board away from extreme temperature changes for 12 to 24 hours.
Makes 6 eight-ounce jars.
Recipe from Sugarcrafter
Recipe made by: Cafe Lynnylu
My neighbor gave us a jar of grape zucchini jelly and the recipe a couple weeks ago. I haven’t had an opportunity to try it yet, but wanted to pass along the recipe if anyone is trying to figure out what to do with their abundance of zucchini.
3 cups peeled, seeded and shredded zucchini
3 cups sugar
1/2 cup lemon juice
Simmer all ingredients for 30 minutes. Turnoff and add one 3 oz pkg of jello – any flavor will do. Stir well and pour into Mason jars. The jars will seal by placing the hot jelly in them, turning them upside down for 4 to 5 minutes and then stand upright.