This makes a lot, but it's easy to do and makes a great gift. It also keeps a long time in the refrigerator. I got this from Mimi Hiller
. Not sure where she got it from.
Great on crackers, spooned over chicken or fish before baking, or just right out of the jar with a spoon.
2 pounds apples, peeled, cored and quartered
1-1/2 pints white vinegar
2 pounds dark brown sugar
1 pound raisins
2 heads garlic, cloves separated, peeled and chopped fine
4 ounces crystallized ginger, chopped fine
1-1/2 teaspoons dry mustard
1 teaspoon salt
1 tablespoon dry pepper flakes
Cook apples in vinegar till soft and mushy. Add remaining ingredients (adding only half the pepper flakes) and mix well. Cook over moderate heat about 10 minutes. Taste. If spicier taste wanted, add remaining pepper flakes. Cook 15 minutes more, stirring occasionally. Pour into sterile jars and seal.* If not sealing, store in refrigerator.
Makes 8 jelly glasses.
* I use a boiling water bath to seal these - no need for a pressure canner.Smoky Tomato Ketchup
I pulled this off of rec.food.cooking years ago. I make a batch every once in a while and just keep it in the fridge. WAY better than regular ketchup.
5 pounds tomato -- coarsely chopped (or 3 28 oz. cans crushed
1 large onion -- finely chopped
1 poblano chili -- finely chopped
2 jalapeno -- coarsely chopped
2 dried chipotle chilies -- or canned
1/2 cup cider vinegar
1 cup packed brown sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seed
1/4 teaspoon cayenne
1 teaspoon black pepper
1 1/2 teaspoons salt
Combine all ingredients in a large nonreactive pot and bring to a boil over
medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until
vegetables are soft an sauce is reduced by 1/4. Puree in food processor.
Strain through a sieve into a clean pot (for a chunkier catsup, don't strain).
Bring to a boil over medium-low heat and simmer (partially covered to prevent
splatters) for 1 hour or until quite thick and dark brownish red. Store in
refrigerator for up to 1 month. Freeze for longer storage or can (boiling water bath). Peach Preserves
From The Joy of Cooking. First time I made this for gifts, my mother's comment was "the only thing wrong with that jar of preserves was that it wasn't big enough." Really fabulous peach flavor.
Peaches, skinned, pitted, cut into lenghwise slices
For each cup of fruit, allow:
3/4 cup sugar
1 1/2 tsp lemon juice
Pour sugar over fruit, stir gently, and let stand 2 hours. Add lemon juice and place over medium heat. Bring to a simmer, then lower heat to maintain the simmer and avoid scorching. Continue cooking until fruit is transparent (I use a candy thermometer and stop cooking when the temperature reaches 221F -- for the true geeks, meaure the temp of boiling water in your area and add 9 degrees).
Place in jars and seal (hot water bath). If there's too much syrup, place the fruit in jars and continue boiling syrup to concentrate it before pouring over fruit.