Apple butter is to me what Fall is made of. Apple harvesting and spices filling the house. This apple butter is cooked in apple cider, to deepen the flavors and is lightly sweetened with honey. Recipe adapted from Ball Complete Book of Home Preserving. Honey Spiced Apple Butter Ingredients: 6 pounds apples, peeled, cored &… Continue reading Honey Spiced Apple Butter
Category: Preserving
Lower Sugar Pepper Jelly
There is nothing quite like handcrafted pepper jelly, spread on a sandwich in winter. It adds so much depth. Using Pomona's Pectin, and based off their recipe, you can make a lower sugar version quickly. Pomona's Pectin can seem at first to be a bit harder to use, but after a few canning sessions you… Continue reading Lower Sugar Pepper Jelly
Handcrafted Pasta Sauce
I found this recipe via a package of Sweet Roma Pasta Sauce Mix from Ball/McCormick, which is highly overpriced at $2.49 a card. You get the dried spices and a recipe card, that is it, for that price. You can easily replicate this at home, however, I don't process the tomatoes like the card calls… Continue reading Handcrafted Pasta Sauce
Spicy Salsa
I adapted the recipe for this salsa out of the Ball Complete Book of Home Preserving, on page 203 (Fresh Vegetable Salsa). I don't like cumin or fresh cilantro, but otherwise I followed the recipe. The recipe doesn't call for salt, so you may want to taste it before canning and adjust as needed. Spicy… Continue reading Spicy Salsa
Pear and Cherry Jam
I had found a great deal on red pears and had so many I decided to make jam with them. Added in some ripe Bing cherries, for a vibrant jam. This is a low sugar jam using our favorite Pomona's Universal Pectin. Pear and Cherry Jam Ingredients: 6 cups pears* 2 cups bing cherries* ½… Continue reading Pear and Cherry Jam