Wild Plum Jelly

·         Wash the wild plums

·         Place the plums in a large stockpot or pressure cooker, and add water until it's just below the top of the fruit in the pots.

·         Place the stockpot over medium-high and bring the water and plums to a boil. Reduce the heat to medium-low, and then covered for about 10 minutes, or until the fruit is soft.

·         Use a potato masher as the fruit is simmering to break the skins and separate the flesh from the pit.

·         Use a colander first to drain the liquid let sit in colander for at least an hour and smash out any liquid that forms on top.

·         After colander use a jelly bag or cheesecloth and place over a large bowl. Pour the cooked wild plum juice into the jelly bag or cheesecloth, and then allow them to sit until filtered.

·         Measure the juice in the bowl, and then transfer it to a saucepan.

·         Bring the plum juice to a boil over medium-high heat, and continue for 3 to 4 minutes.

·         Add 3/4 cup granulated sugar for each cup of juice in the pan.

·         Add the zest of one Myer Lemon.

·         Stir to combine and bring to a boil.

·         Continue boiling, uncovered, until the mixture begins to turn to jelly, usually about 20 minutes.

·         Check the wild plum jelly for doneness by placing a cold spoon into the mixture. Lift it out, and if the liquid coats the back of the spoon, it's reached the jelly stage. If not, boil for an additional 1 to 2 minutes and check again.

·         Transfer the wild plum jelly into the sterilized canning jars, leaving about 1/4 inch of space at the top.

·         Secure the lids in place and process the jars for 10 minutes in a boiling water bath.

 

Sweet and Hot Pickled Okra

Ingredients

---

6 cup water
6 cup apple cider vinegar

5 tablespoons kosher salt

2 tablespoons of crushed bay leaves

2 tablespoons of peppercorns

2 tablespoons of hot pepper flakes or 3 whole chilies

2 tablespoons of coriander seeds

2 tablespoons of garlic

3 cups sugar

At least 10 pounds Okra cleaned sliced to your size and taste

(For smaller batches the vinegar and water ratio is 1 cup water: 1 cup vinegar: ½ cup sugar:1 tablespoon salt and spice to taste)

---

·         Combine everything except Okra in a sauce pan and bring to boil over medium heat.

·         Pack clean hot jars with Okra.

·         Ladle in hot syrup.

·         Immediately fill hot pint jars with mixture leaving 1/2" head space.

·         Remove trapped air bubbles.

·         Wipe jar then adjust two piece caps.

·         Process jars in boiling water canner for 10 minutes for pint and 15 minutes for quarts.

Strawberry Rhubarb Preserves

1st Batch of Home Grown Strawberry Rhubarb

Peeled Rhubarb

Chopped Rhubarb

4 Cups Chopped Rhubarb

Rhubarb and Sugar to sit overnight.

Morning After

Cleaned whole strawberries

Stawberries added to boiling Rhubarb

Strawberry Rhubarb Preserves

Ingredients

---

4 Cups cleaned chopped Rhubarb

4 Cups Whole cleaned Strawberries

6 1/2 Cups Sugar

Juice of 3 limes or lemon

---



• Sprinkle pieces of rhubarb with sugar, let set 12 hours.
• Place sugar and rhubarb in heavy bottom pot over medium heat.
• Bring rhubarb mixture to a boil.
• Once at a hard boil add Strawberries. 
•  Stir constantly  
• Boil hard for 15 minutes or until it starts to thicken.
• Remove from heat
• Ladle hot preserves into hot jars leaving 1/2" head space.
•  Remove trapped air bubbles.
• Wipe jar then adjust two piece caps.
• Process jars in boiling water canner for 20 minutes