Monday, August 6, 2012

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


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.

Tuesday, May 22, 2012

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


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