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.

Green Tomato, Apple, and Orange; Ripe Tomato and Apple with Rosemary

From Mes Confitures, which is a gorgeous book.

2 pounds green tomatoes, or 1 1/4 pounds net
2 1/4 cups granulated sugar, plus 2 1/4 cups, plus 1/2 cup
1 1/2 pounds Ida Red apples (large, bright red apples with firm crisp and slightly acidic white flesh), or 1 1/4 pounds net
Juice of 1 small lemon
1 orange
3 1/2 ounces water

Pick the last of the fall tomatoes form your garden, and select the prettiest, greenest ones. Rinse in cold water, dry in a towel, cut in wedges and get rid of the juice, seeds, and white center parts.

In a bowl, combine the tomato pieces, 2 1/4 cups sugar, and lemon juice. Cover with a sheet of parchment paper and let macerate overnight.

Next day, put in a preserving pan. Bring to a boil and cook on low heat for ~10 minutes, stirring occasionally.

Pour back into bowl, cover with parchment paper, and refrigerate overnight.

The third day, rinse and brush the orange under cold water and slice into very thin rounds. In a preserving pan, poach the slices with 1/2 cup sugar and the water, cooking at a boil until the slices are translucent. Add the green tomato mixture, bring to a boil, skim, and continue cooking on low heat for ~10 minutes, stirring occasionally.

Meantime, peel the apples, remove their stems, halve them, core, and slice thin. When the tomato pieces are soft, add the sliced apples and 2 1/4 cups sugar. Bring to a boil, skim, and continue cooking on high heat for about 10 minutes, stirring gently. Skim carefully, check the set, pour into jars and seal.

(She doesn’t use HWB; I do.)

Ripe Tomato and Apple with Rosemary

2 1/4 pounds ripe grape tomatoes, or 1 lb 2 oz net
1 1/2 pounds Ida Red apples, or 1 pound 2 oz net
3 3/4 cups sugar
Juice of 1 small lemon
20 sprigs of rosemary

Select preferably stem tomatoes that appear in the markets toward fall. Blanch 1 minute in boiling water, refreshing in ice water. Peel, cut in quarters, core, seed, and squeeze out excess juice. Let drain in a strainer. Peel the apples, cut in two, core, and thinly slice.

In a preserving pan, combine the tomato quarters, sliced apples, sugar, lemon juice, and rosemary sprigs. Bring to a boil. Turn out into a bowl, cover with parchment paper, and refrigerate overnight.

Next day, pour through a sieve. Bring the collected syrup to a boil, skim, and continue cooking on high heat. The syrup will be sufficiently concentrated at 221 degrees fahrenheit on a candy thermometer. Add the tomato quarters, the sliced apples, and the rosemary sprigs. Bring to a boil again on high heat, skim, and return to a boil for ~5 minutes, stirring gently. Check the set, jar, and seal.

Seckel Pears in Cranberry Syrup

From Preserving Memories: Growing Up In My Mother’s Kitchen.

You have the option of eating the pears, dyed bugrundy red from the syrup, on the third day, after they have cooled off, instead of canning them. They make a wonderful winter dessert when served in a shallow bowl atop a slice of pound cake with some of the ruby red syrup drizzled over them. The pears will keep, refrigerated, for a week or two. If you want to keep them longer they ned to be canned. Any extra syrup can be cooked to the jell point, and you’ll have a red jelly, transparent and quivering, to spoon over the little pears.

Rating: Easy
Special Instructions: The pears will be poached in ever-sweeter syrup over the course of three days. Fruit is apt to shrivel if plunged directly into a heavy syrup made from equal amounts of sugar and juice.
Yield: Three 16-oz jars

4 cups lingonberries or cranberries
3 c water
3 c sugar
24 seckel pears
juice of 2 lemons

Day 1
1. Combine the berries with the water. Bring to a boil and simmer, uncovered, until the berries have burst and are quite soft.
2. Strain through a fine sieve, without squeezing the pulp. This should yield about 3 cups of juice. Set the pulp aside to use for fruit butter.
3. In a large, heavy saucepan, combine 1 c sugar with the juice and heat, stirring occasionally, until the sugar is dissolved.
4. Next, rinse the pears, peel the skin, but leave the little stem still attached. (It makes a prettier presentation.) As each pear is prepared, put it in a bowl of water acidulated with the juice of one lemon to keep them from turning brown.
5. When all the pears are peeled, drain and put them into the saucepan with the syrup. Simmer, uncovered, for 5 minutes. Then take the pan off the heat and allow the pears to sit in the syrup overnight.

Day 2
6. The next day, remove the pears from the syrup with a slotted spoon and set aside in a bowl. Add 1 cup sugar to the syrup and heat, stirring, until the sugar is dissolved.
7. Return the pears to the saucepan, simmer for 5 minutes, and again allow them to sit overnight.

Day 3
8. On the third day, once again repeat the process: Remove the pears from the syrup, add another cup of sugar to the syrup, heat to dissolve the sugar, and then simmer the pears for 5 minutes.
9. Pack the pears into prepared jars with their necks to the center (usually 8 small pears will fit neatly into a pint jar). Keep the pear-filled jars warm in a pan of hot water.
10. Measure the syrup. If using cranberries, add 1 T lemon juice for every 2 cups of syrup.
11. Bring the syrup to a boil and cook to the jell point. Pour over the pears to fill the jars, leaving 1/2 inch headspace.
12. Process in HWB.

Cranberry-Pear Jelly
1. Measure the leftover syrup. For each cup of liquid add the juice of 1/2 lemon.
2. Bring to a boil and heat to the jell point.
3. Fill sterilized jars and process in HWB.

Spicy red pepper glaze/jelly

From RecipeZaar.

1 1/2 cups red sweet pepper or green sweet peppers, seeded,veins removed
1/4 cup jalapenos, seeded,veins removed
1 1/2 cups white vinegar
6 ounces liquid pectin
1 drop red food coloring or green food coloring (optional)
6 1/2 cups sugar
Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
Bring to a boil and boil 3 minutes.
Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
Add a drop or so of food coloring if desired.
Pour into hot sterilized half pint jats, Fill to 1/4″ of top.

I doubled the jalapenos and used powdered pectin, possibly not enough as it ended up more of a glaze than a jelly. Once in the fridge it firms up, though. Apparently our jalapenos were extra-spicy, as it’s very hot. Peter approves.