Red Radish Jam

This just might convince me that radishes are edible. Maybe. I’ll definitely have to try making it in the spring, when radishes are about the only fresh veggie around — heck, maybe I’ll even GROW radishes for this, that’s an idea. Original Internet Source.

from the book:
“la natura sottovaso” – “fruits and veggis in jars”
recipes for thermomix 21.
a very appreciated gift from my friend Nilla Bertani!

you need:

400gr of red radish (Raphanus sativus)
3 oranges
2 apples*
400gr of caster sugar

cut away the top and the buttom of the red radish. cut in pieces
peel the oranges and cut in slices
peel the apples and cut in pieces.

cop the red radish (with a knife or with a mixer.
put in a pot together with the orange and the apples.
cook for ca 15-20min and then add the sugar.
let cook softly for other 40min.

pour in clean jars and close lides.
put the jars upside down to coolen.
store in a cool, dark place.

you must try it! :))))
it is fantastic with just simple white yogurt,
with a soft, creamy cheese, but also on bread for an unusual breakfast.


use apples that are not to strong in taste (not granny smith o fuji f.ex),
the best sould be two small, puckered apples you don’t know how to get rid of. :)

Apricot Jam

Because I made a LOT of this, using Cheryl’s apricots this year. Borrowed from Morsels and Musings.

Apricot Jam
Recipe from the Cook’s Companion by Stephanie Alexander. Makes 5-6 medium jars.
1.5kg apricots, firm-ripe to soft
1 cup water
2 tablespoons lemon juice
1.5kg sugar
1. Preheat oven to 160 degrees
2. Wash apricots. Halve or quarter them and remove stones.
3. Wrap half the stones in a napkin and crack them with a meat mallet. Extract kernels and set aside. Discard debris and remaining whole stones.
4. Put fruit, water and lemon juice into a non-reactive saucepan (or copper preserving pan, if you have one) and bring slowly to a boil. Simmer until fruit is just tender, around 20 minutes, or longer if you prefer your jam not to have chunks in it.
5. Meanwhile, put sugar into a clean cast-iron casserole or baking dish and warm it to hand-hot in the oven.
6. Add warmed sugar and reserved kernels to the pan, stirring until sugar has dissolved, then boil rapidly for about 15 minutes or until setting stage is reached (drop a small amount onto a chilled saucer for 30 seconds, run finger through the mixture and if it wrinkles rather it has reached its setting point).
7. Ladle into hot, sterilised jars, distributing the kernels evenly, and seal.

Blackberry Liqueur

From Recipezaar; I’m posting it here in case it works out and I want to try it again. :) Started 6/27; I need to strain it 7/9. I think I’ll save the berries and use them for ice cream toppings and the like instead of throwing them away, unless they’re really nasty, but we’ll see. Categorized under canning even though it’s not really, just because I don’t (yet) have an alcoholic section. We’ll see how this turns out. Vodka’s kinda expensive to play with, though, especially organic vodka…

1 cup water
3 cups 80 proof vodka
3 cups white sugar
3 cups ripe blackberries


1 Shake together the water, vodka and sugar to dissolve sugar.
2 Gently mix together with the blackberries, taking care not to cut or crush the berries.
3 Leave to infuse about 10-12 days until the berries have lost most of their color.
4 Pour thru a fine strainer and discard the berries.
5Pour into decorative bottles.

more canning recipes to try

Peach & Cinnamon Preserve
Anna’s very own recipe. Made 2 x 250ml jars.
5 medium firm peaches, peeled and chopped
2 cups sugar
¼ cup lemon juice
1 teaspoon freshly ground cinnamon
Water, if needed
1. Preheat oven to 180’C. Place a small saucer in the freezer to cool.
2. Spread the sugar on a tray and heat it in hot oven, taking care not to burn it (approx 10 minutes).
3. In a saucepan, add the peaches, lemon juice, cinnamon and a little water if needed.
4. Bring saucepan ingredients to the boil, mashing the peaches a little with a fork
5. Remove the sugar from the oven and gently stir it into the mixture.
6. Bring to a boil again, then simmer until the jam is thick and translucent (approx. 30 min).
7. Check to see if jam is ready by dropping a small amount onto the chilled saucer and allowing to set for 30 seconds. Run your finger through the mixture. If it wrinkles rather than runs, it has reached its setting point.
8. Remove from the heat and pour into jars, tightly screw on lid and then turn jars upside down to create vacuum seals (takes 30 minutes).

Lemon, grapefruit and ginger marmalade

2 medium grapefruits, about 1 and 1/2 lbs
2 lemons, about 1/2 lb
2 cups water
4 cups granulated sugar
1 inch of ginger, crushed to release juices

Put a saucer in the freezer.
Cut the fruit into quarters and remove the skin. Now cut the skin into slivers – how thick or thin depending on how you like your marmalade.
Set the peel aside. Next, remove the flesh and pulp from each segment (roughly chop if necessary). Reserve the membranes and seeds and place into a muslin bag. I use surgical gauze.

In a large, non-reactive pot, combine the fruit, peel, ginger and the water. Submerge the muslin bag into the mixture, and simmer until the peel is tender. This should take between 25 – 30 minutes.

Now for the magic.
Remove the muslin bag from the pot and wring it to extract a milky substance. This is natural pectin so it’s important to get every last bit out of the bag – after squeezing, I pushed the pulp through a fine sieve.
Pectin is the miraculous substance that’s going to turn your water, sugar and fruit into glorious golden marmalade.

If you haven’t already sterilised your jam jars (just boil them and dry on a clean towel) now’s a good time to kill 10 minutes while your peel mixture cools a little.

Add in the pectin and sugar, and boil over high heat. Stir now and again, over the next 20 minutes. The idea is to get the temperature up to about 222 degrees. Your marmalade will still look soupy and not at all jam-like, but my alchemist-wannabe you must have faith. Test your marmalade on the frozen saucer. If it doesn’t set, boil it again for another 5-10 minutes and re-test. Even when the marmalade finally sets on the saucer, it may still look a little watery in the pot. Don’t worry, your marmalade will turn out just fine when it cools.

When your marmalade is ready, fill your jars, cover tightly and refrigerate when cool.

** Moroccan Preserved Lemons**

8-10 Meyer lemons*, scrubbed very clean
1/2 cup kosher or sea salt, more if needed
Extra fresh squeezed lemon juice, if needed
Sterilized quart canning jar (I used 4 smaller jars)

**cloves, coriander seeds, peppercorns, cinnamon stick, chili peppers or combination of one or the other.

Place 2 Tbsp of salt in the bottom of a sterilized jar. In this case I used 4 sterilized jars. One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Add chili peppers, coriander seeds, bay leaves, peppercorns and cinnamon (or a combination of a few or only one). Fill up the jar with lemons. Press the lemons very firmly in the jar to get their juices flowing. Cover and let stand a few hours. Press down on the lemons once again to extract more juice. Make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt and more spices.

Seal the jar with sterilized lids and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks to one month, until lemon rinds soften and are ready to use.

To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

Store in refrigerator for up to 6 months.

Chili Sauce that looks complicated but worth it…

Best Apple Pie Jam
recipe courtesy Recipezaar

4 cups tart apples, chopped
1 1/2 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
4 c. sugar
1 c. brown sugar, packed
1 (1 3/4 oz) box dry pectin
1 tsp. butter

Measure apples in a measuring cup, and then add in the same measuring cup water to fill up to the 4 cup line (with the apples in it). Put into a heavy saucepan. Add pectin, butter, spices and lemon juice. Bring to a boil.

Add sugars and bring back to a full rolling boil, and boil for 1 minutes, stirring constantly. Remove from heat, and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4″ headspace. Put on lids, and process in water bath 10 minutes.

Tomato Marmalade with Golden Raisins

From The Jamlady Cookbook. Peter says the flavor is wrong (“Tomatoes aren’t supposed to taste this sweet”) but he’ll endeavor to eat it anyway. I think it’s really pretty.

4 pounds skinless, seedless tomato meats (this takes a lot more than 4 pounds of tomatoes)
6 cups sugar
1 cup golden or dark raisins (I chose golden because they’re prettier)
1 lemon
1 orange
1/2 tsp ground cinnamon
1/4 tsp nutmeg

Plunge the tomatoes in boiling water and remove the skin and seeds. Layer the sugar and tomato meats overnight, then strain out the meats and cook down the juice until it reaches 105 degrees C. (That’s 221 F.) Prepare the citrus fruits (I chose to slice thinly, peels on, and put the seeds in a spice bag to add to the mixture when it’s cooking). Add to mixture and boil for 10 minutes. Add back the tomatoes and the spices and cook everything down. Add in the raisins, and cook to the jell point. RWB for 10 minutes (16 for us here).

Cranberry-Rosemary Jelly

From Preserving Memories. It’s got great recipes and neat stories too.

Rating: Easy
Special Instructions: This recipe takes two days to prepare.
Yield: Three 8-oz jars

2 medium-sized oranges
3.5 c water
2 C fresh or frozen cranberries
1/4 c fresh rosemary leaves
4 whole cloves
2 – 3.5 c sugar

Day 1
1. Wash the oranges and chop coarsely, including the peel. Collect the seeds and tie in cotton cheesecloth. Place everything in nonreactive bowl, cover with water, and let sit, refrigerated, overnight.
Day 2
2. Put the oranges, seeds, and water in a nonreactive saucepan and bring to a boil. Reduce the heat, cover the pot, and simmer gently for 15 minutes.
3. Rinse and pick over the cranberries (let frozen ones thaw) and add to the orange mixture.
4. Add the fresh rosemary and cloves. Stir and mash the mixture gently with a wooden spoon. Cover the pot again, bring just to a boil, reduce the heat, and simmer for 20 minutes. The oranges and cranberries should be quite soft.
5. Line a colander with several layers of damp cotton cheesecloth and place over a large bowl to collect the free-run juice. (You may also use a chinois or jelly bag)
6. Ladle the pulp and liquid into the lined colander and allow the flavored orange-cranberry infusion to drip for 2-3 hours. Do not press down on the fruit.
7. Measure the liquid. There should be 2.5-3 cups. Measure and set aside an equal amount of sugar.
8. Place the liquid in a large saucepan and bring it to a boil. Add the sugar, stirring well, and return the mixture to a boil.
9. Fill and process the jars.

Green Apple Jelly with Vanilla and Rosemary

The original recipe comes from Mes Confitures, which if I haven’t mentioned I am absolutely loving.

Green Apple Jelly
3 1/3 pounds green apples
4 2/3 cup granulated sugar
6 1/3 cups water
Juice of 1 small lemon

Rinse the apples in cold water. Remove the stems and cut the fruit into quarters without peeling or coring them. Put in a pan and cover with the water. When the mixture comes to a boil, simmer for half an hour on low heat.

Collect the juice by pouring the preparation into a fine chinois sieve and pressing lightly on the fruit with the back of a skimmer. Now filter it a second time through cheesecloth, which you have wet and wrung out.

Pour 4 1/4 cups of the juice into a preserving pan with the lemon juice and the sugar. Bring to a boil, skim, and continue cooking on high heat for 5-10 minutes. Skim again if necessary. Return to a boil. Check the set, jar, and seal.

This is the “pectin stock” jelly that you can add to jams such as pear or cherry that have very little natural pectin: it will facilitate the jell. Choose very green apples, preferably at the beginning of July when they haven’t ripened yet. You can make a compote with the pulp by putting it through a food mill (coarse disk), adding sugar and spice to your taste.

My notes:
I wasn’t ready to can this when it was technically ready to be canned — the boiling water bath wasn’t yet boiling. So I added fresh rosemary leaves from the greenhouse and a couple cap lids of vanilla extract, and cooked it on low for a while longer. The jelly is gorgeous — the rosemary leaves float in the jelly, and it’s just stunning. Peter says it tastes like honey, probably because I cooked it too long but he really really likes it anyway.

This made seven 4-oz jelly jars and almost a full half-pint. Really, just gorgeous.

Escabeche (Pickled Jalapenos)

From Simply Recipes, which has a beautiful picture and a great story and more. I’m just writing it here so I don’t wonder, next year, what recipe I used.

1 lb serrano or jalapeño chile peppers
1/3 cup olive oil
2 medium white onions, thickly sliced
2 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups apple cider vinegar
2 Tbsp Kosher salt or sea salt
2 bay leaves
1/2 teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried
4 sprigs of fresh thyme or 1/4 teaspoon dried
1 Tbsp sugar

1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate.

2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.

3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapeños.

4 Pack 6 half-pint sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.

Once opened, can keep for one month in the refrigerator.

Note from Diana Kennedy is that partially cooked chiles allow for the growth of bacteria. It is very important to cook the chiles thoroughly if they are to be stored for any length of time.

Recipe adapted from The Essential Cuisines of Mexico.

Sweet Dill Pickles

I bought the last of the cucumbers at the Farmer’s Market today, and can’t find the recipe I used last year (which is why I went on an entering-recipes kick right now, so that doesn’t happen again!), so I think I’ll try this one instead. I’ll definitely use mustard seed instead of pickling spices. From RazzleDazzleRecipes.

Sweet Dill Pickles

35 to 40 four or five inch cucumbers
3 tablespoons mixed pickling spices (you may prefer mustard seed)
3/4 cup sugar
1/2 cup pickling salt
4 cups vinegar
4 cups water

Put two sprigs of dill in each jar. Add clove of garlic or a little onion in each jar if you wish. Put spice in a cloth bag and simmer with sugar, salt, vinegar and water for fifteen minutes. Wash and wipe each cucumber and pack in jars. Heat the brine to boiling and pour over pickles in jar. Leave ¼ inch head space in each jar. Seal. Process quarts ten minutes in boiling water. Should be ready in about four weeks.

Apple and Maple Preserves

From The Jamlady Cookbook.

A good beginner’s recipe

12 c finely peeled, cored, and chopped tart apples (~6 pounds)
6 c sugar
1 c grade A, light or medium, amber maple syrup
1 – 1.5 t ground cinnamon
1/2 t ground allspice
1/2 t ground nutmeg (optional)
1/4 t ground cloves

Cook all ingredients together until they thicken. Stir well so the jam does not burn.