Also from Pick Your Own, woohoo.
* 6 mangoes, slightly under-ripe (total about 3 lb/1.5 kg) Weight
* 2 cups brown sugar
* 2/3 teaspoon cumin seeds or ground cumin, if you can’t get the seeds
* 1 cup raisons
* 1 teaspoon ground coriander
* 1/4 teaspoon cinnamon
* 1 teaspoon red cayenne pepper
* 1/2 teaspoon ground turmeric
* 1.5 teaspoon ginger paste (available from Asian grocery stores, otherwise, 2 teaspoons of dried ginger)
* 1/2 teaspoon ground cloves
* 3 cups red wine vinegar or apple cider vinegar
* 2 teaspoon garlic paste or puree
* 1 large onion (finely chopped ) about 3/4 cup
Cut mangoes in 1/4 to 1/2″ pieces. Add other ingredients, cook for 30-90 minutes until it’s as thick as you want. I also added some garam masala, just because the smell wasn’t “Indian” enough. Technical, I know. Cook 25 minutes for pints, 35 for quarts at our altitude. This recipe made 5 pints and one half-pint.
Cut and core a whole bunch of pears, cook with a bit of water until soft (~15 minutes), blend well and pour into a pot. Add some cinnamon and honey to taste, cook for a bit while you’re getting the canning stuff ready (jars, lids, canning pot of boiling water, etc). Prep the bottles, fill with the pearsauce leaving 1/4-1/2″ headspace. Hot water bath here above 6000 feet for 25 minutes for pints, 35 minutes for quarts.
Fill the crockpot with unsweetened pearsauce, add:
* 1.5 teaspoons nutmeg
* 1/2 teaspoon cloves
* 1/4 teaspoon Allspice
* 2 teaspoons grated orange peel (just the surface, not the spongy white part) or 1 teaspoon orange extract
* 1 cup orange juice (I used 1/2 oj and 1/2 grapefruit juice, because that’s what we had)
* 6 cups sugar (I didn’t use that much — 4 cups was just fine)
Cook it down for a long time, until it’s cooked down to about 1/2 of what it was; add another couple quarts of pearsauce and cook for a few more hours. Add more sugar if necessary. HWB for 15 minutes for pints, 20 for quarts.
Pears in Apple Juice:
Peel, core, and slice pears as desired. Add to boiling apple juice and cook for 5 minutes. HWB for 35 minutes for pints, 40 for quarts.
These all came from Pick Your Own.org, which has pictures and a lot of information for canners.
From the Cooking Light Forum Archives, submitted by Beth, who seems to be incredibly knowledgable about canning.
I promised to tell when I did the second batch of white peaches and champagne. Here’s what I did —
4 to 4-1/2 cups peeled and sliced white peaches
juice of 1 lemon
juice of 1 small orange (or 1/2 huge navel in my case)
2 tsp vanilla extract (cheaper and easier to control)
4 cups sugar
Combine all the above in a large pot and let mascerate for about an hour. Bring to a simmer, remove from heat. Cover and cool. Refrigerate overnight.
Next day, bring to a boil and cook on high heat 5 minutes. Add
1 cup champagne
Mixture will foam for a minute before it settles down. Continue to cook, stirring gently from time to time, until it reaches the gel point. Pour into hot jars, wipe, seal and process for 5 minutes.
Makes about 4 cups
The vanilla in this batch is not quite as strong as the one I did before, but it is there. I think that is probably a good amount, and it really rounds out the delicate flavor of the white peaches. I think this is going to be a really special gift jam.