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 …
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. Ingredients: 1.5kg apricots, firm-ripe to soft 1 cup water 2 tablespoons lemon juice 1.5kg sugar Method: 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 …
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 …
Peach & Cinnamon Preserve Anna’s very own recipe. Made 2 x 250ml jars. Ingredients: 5 medium firm peaches, peeled and chopped 2 cups sugar ¼ cup lemon juice 1 teaspoon freshly ground cinnamon Water, if needed Method: 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, …
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 …
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 Ingredients: 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, …
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 …
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 …
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 …
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.