Can you catch a cloud???
You’re boiling water bath canning. Is it safe to double stack your jars in the canner? SimplyCanning.com answers this beginner question.Learn more at https:/...
You can sleep in our 2HR Express Mousse overnight for an even deeper, darker tan 🌟
キャンロ(can＋ro)はコンパクトに収納できるキャンドルホルダー。雰囲気のあるおしゃれアイテムです♪さらに、飲み物を温めたり、オプション品の焼き網を使えば酒の肴を炙ることができる逸品。お父さんの晩酌のお供に便利なアイテム！プレゼントに最適...
When life gives you lemons, make lemonade concentrate…summer is calling!!! This is a quick and easy water bath canning project. Get some on your shelf today! Ingredients and Variations Ingred…
How to make a delicious sweet and spicy jalapeno pepper and plum jam recipe for canning.
Sweet Mandarin Orange Jelly is fruity and delicious! A burst of sunshine in a jar orange jam is perfectly balanced and delicious, an easy homemade jam!
This morning I started the day by canning the beets I picked earlier in the week. While I was cooking them, I remembered a recipe I'd seen on the internet for beet jelly. There were no reviews for the recipe but I thought it might be fun to try. So after I boiled the beets,…
This Sugar Free Peach Freezer Jam is a super easy, no-fuss recipe that keeps those fresh and juicy, sweet peach flavors of summer in a jar.
After a recent family trip to Italy, my daughter asked me to try to replicate some Limoncello Jelly she bought while enjoying her time there. Well, I knew it couldn't be that hard so I agreed, but before I knew it, a few months had gone by, and it was December already. Yikes! I needed to get busy so she could have some for the holidays. What Is Limoncello? Limoncello is an Italian liqueur made from lemon zest. It’s mainly produced in Southern Italy, particularly in Sorrento, Capri, and along the Amalfi Coast. Traditionally, limoncello is made with Femminello St. Teresa lemons, a vibrant lemon variety native to the Sorrento Peninsula of Italy. The liqueur is served chilled in small ceramic glasses as an apéritif or digestif (a drink served before or after a meal) to aid in digestion. Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. Its alcohol content varies, especially among homemade varieties, but is usually measured somewhere in the 25-30% range. (source: myrecipes.com) This sweet, lemony jelly is fantastic as a filling or glaze for baked goods. It can also be used on chicken or fish then baked to form a lovely lemony caramelized coating. Serve it alongside your cheese and crackers on a spread or even with mascarpone or goat cheese on a crostini. Eat it with fresh berries with or without whipped cream. It's bright, sunny and so cheerful! It brings amazing flavor to most anything you serve it with. RECIPE Ingredients 1/4 cup water 1/2 cup lemon juice (bottled or fresh) 1 box powdered fruit pectin (I used Sure Jell) 1 3/4 cups limoncello 3 cups sugar 1/4 teaspoon butter (optional to reduce foaming) Method Place water and lemon juice in 6-quart kettle (or pot). Add Sure Jell and stir well to dissolve. Heat to boiling, add limoncello and return to a boil. Add sugar all at once and bring back to a full, rolling boil (a boil that cannot be stirred down). Add the butter and boil hard for exactly 1 minute. Remove from heat, skim any foam. Ladle hot jelly into jars leaving 1/4-inch headspace. Cover with lids and rings and process in boiling water bath or steam canner 5 minutes. Remove jars and allow to cool undisturbed 24 hours on your countertop. Jars are sealed when button on top of lid is fully depressed and won't flex up or down. Store in pantry up to 1 year. Yield: 4 1/2 cups Enjoy, Mary © Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
My canning series continues today with a recipe for Strawberry Fig Jam. Last year I made a ton of Fig Jam; however, Brad didn't like it and thought it was "boring" so this year I
This brown sugar peach jam is seasoned with salt and spiked with a few tablespoons of bourbon, for a balanced, boozy spread.
You then leave the rind and skin for a few hours and then you boil it down with vanilla, cinnamon, lemon and cloves or whatever flavours you like. The pieces turn into sticky, translucent golden cubes bathed in a lovely honeyed liquid. The key to a good slatko is to have the pieces with some texture so that it isn't mushy. I made mine less sweet than usual halving the sugar quantity (it is usually one part sugar to one part fruit).
Monkey Butter
This cold pickle recipe is a family recipe, compliments of my grandmother, Jeanette Kesselring, from Arnold, Missouri. These are delicious eaten straight from the jar (although we use them as sandwich toppings).
Easy to make Pickled Dilly Beans! These are one of my favourite pickles and make a great snack. Easy canning directions to enjoy these pickles all year.
