Just a Tad More Exotic Than Strawberry Jam

Apricot Jalapeno Preserves
1/2 cup jalapeno peppers, stems and seeds removed ;
1 large red bell pepper, stem and seeds removed ;
2 cups cider vinegar ;
1 1/2 cups dried apricots, chopped;
6 cups granulated sugar ;
3 ounces liquid pectin ;
4 drops red food color (optional)
Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely ground and small chunks remain. Combine apricots, sugar and jalapeno mixture in large saucepan. Bring to a boil. Boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Mix in pectin (and food coloring if desired). Pour into sterilized jars, seal, and process in a boiling water bath for 10 minutes. 


Apple Catsup
This one cheats and uses already prepared applesauce. Easy.
This is especially good as a baking sauce for chicken.
Ingredients:
4 c Unsweetened organic apple sauce
1 tsp Ginger
1 tsp Cinnamon
1 tsp Cloves
1 tsp Mustard
1 tsp Onion juice or power (you can use 1/4 cup of fresh onion but you will have to process the catsup in the blender or with mixed, or chop finely and leave the chunks if you like)
2 tsp Salt
2 c Vinegar
1 tsp Pepper
Combine all ingredients. Simmer slowly until thick. Pack in hot dry jars; cap and
place jars in boiling water bath, and when water returns to full boil, process for 15 mins.


AMARETTO PEACH PECAN PRESERVES
This one can be expensive to make, although you might substitute a good amaretto flavoring for the liquer and canned peaches, although it will not be as good as using fresh.
2 pounds fresh organic peaches, peeled,
1 cup organic golden raisins,
3/4 cup distilled water (more if needed),
1 1/2 tablespoons finely grated orange zest,
2 tablespoons strained fresh lemon juice,
3 cups granulated organic sugar,
1/2 cup pecan halves or pecan pieces,
3 tablespoons amaretto liqueur
In a heavy, non-reactive saucepan combine raisins and water and let raisins soak until they plump. Cut peaches into halves or quarters and combine them with the plumped raisins and water. Add zest and heat mixture to simmering until very tender, about 15 minutes. Stir in orange and lemon juices and return to a boil. Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes. Test Mixture: Put a spoonful on a chilled saucer and let it cool; when saucer is held on edge the surface of the jam should wrinkle. Add the pecans and cook, stirring, about 5 minutes longer. Remove from heat and stir in the Amaretto. Ladle into hot, clean canning jars, leaving 1/4-inch head space. Seal with new two-piece lids and process for 10 minutes in a boiling water bath. Cool, label, and store.
This is best if allowed to mellow in the jars for two weeks before serving.

ARTILLERY JAM This makes a beautiful Christmas-time hors d'oeuvre when used in combination with Jalapeño Pepper Jelly.

6 large organic red bell peppers
2 tablespoons salt
1 cup organic apple cider vinegar
2 cups granulated organic sugar
Red food coloring or beet juice for color(optional)
Seed peppers and grind them coarsely. Put peppers in a large bowl. Add salt; cover and let stand overnight. Drain off about half of the liquid, pour the peppers into a heavy saucepan, and add the vinegar and sugar. Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally. Remove from heat and add red food coloring a few drops at a time to make the jam a bright red. Cool slightly, stirring occasionally, and spoon into sterilized jars. Store in a cool, dark place. Or pack sterilized jars to within 1/2 inch of top; Seal each jar lid at once. Process 10 minutes in boiling-water bath. 


CANTALOUPE JAM
Cantaloupe (very ripe)
3/4 pound granulated organic sugar per pound of cantaloupe
1/2 teaspoon each ginger, mace and cinnamon
per each pound of cantaloupe
Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe into a kettle with a little water. Cook slowly until fruit can be mashed. Add remaining ingredients. Cook until thick.
Quickly pack one sterilized hot jar at a time. Fill to within 1/2 inch of top; Seal each jar at once. Process 20 minutes in boiling-water bath. 


CANTALOUPE JELLY (This recipe is a little tricky to get it to jell)
2 1/2 pounds peeled and diced cantaloupe
2 1/2 cups granulated organic sugar
1/2 teaspoon vanilla extract
1 peel of organic tangerine or orange
Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours. Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan. Bring to a boil over medium flame and boil for 5 minutes. Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature. Pour into sterilized jars; seal lids and store in cool place. Or  process 15 minutes in boiling-water bath.  Makes about 2 pints


GINGER PEAR HONEY
10 pounds cooking pears, peeled and quartered
1 lemon
Grated rind and juice of 2 lemons
4 ounces ginger root, grated, or 2 tablespoons powdered ginger
7 1/2 pounds sugar
Grind pears and lemon with a meat grinder or in a food processor. Add grated rind and juice of other 2 lemons. Place all ingredients in large canning kettle. Start on high heat and bring to a boil. Turn to medium low and cook until amber and as thick as desired (approximately 1 1/2 hours). Place in jars and seal using hot water bath method for 10 minutes. Recipe may be cut in half. Yields 15 pints.

CHARMING CHUTNEYS

Persimmon Chutney
Persimmons are a fall fruit here in the South and one that many people simple let go to waste because they don't know what to do with them. If you have access to native persimmons, try this recipe. It is amazing!

2 pounds ripe persimmons, organic if you can find them;
1 cup chopped onions;
1/2 cup white vinegar (DISTILLED FROM GRAINS);
1/4 cup water;
1/4 cup organic golden raisins;

1/4 cup dark brown sugar*;
1 tablespoon unsulphured dark molasses;
1 tablespoon organic mustard seeds;
1 teaspoon chopped crystallized ginger;
1/2 teaspoon white pepper
Prepare half-pint canning jars according to manufacturer's directions. Split the skins of the persimmons, and spoon out the soft flesh. Combine the fruit and other ingredients in a heavy saucepan. Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick. Add a little more water if the mixture starts to be sticky. Spoon the chutney into the prepared jars, and screw on the lids. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace. The chutney is best if it is allowed to blend flavors for a couple days. 

Mango Chutney
3 1/2 cups sliced mangoes;
2 1/2 cups granulated sugar;
1 cup brown sugar*;
1 cup cider vinegar;
2 tablespoons finely chopped garlic;
4 tablespoons finely chopped ginger root;
1 1/2 teaspoons salt;
1 1/2 small dried chile peppers, seeded and chopped;
1 1/2 teaspoons whole cloves, tied in a cheesecloth bag;
1/2 cup raisins
Combine mangoes and sugars, stir well, and let stand overnight. Drain mangoes in a colander, reserving syrup. In a heavy saucepan combine the vinegar, garlic, ginger, salt, chiles and cloves with the syrup. Simmer for 30 minutes. Remove cheesecloth bag of cloves. Add mangoes and raisins and simmer for 20 minutes longer. Spoon the chutney into sterilized jars and screw on the lids. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace. The chutney is best if it is allowed to blend flavors for a couple days. 

 DO NOT DOUBLE THIS RECIPE.

Cranberry Orange Chutney
This makes an interesting condiment for your Thanksgiving table. It is a pretty easy recipe.
Ingredients:
3 c Cranberries
1 c Chopped onion
1 c raisins and currants
1 c Cider vinegar
3/4 c Sugar
3/4 c Packed brown sugar
1 TB Grated orange rind
1/2 c Orange juice
1 ts Salt
1 ts Cinnamon
1 ts Ginger
1 ts Ground cloves
In large saucepan, stir together cranberries, onion, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, ginger and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened. Pour into hot, sterilized jars, leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks. Or process in boiling water bath for 5 minutes; store in cool, dark, dry place. Makes about 5 cups.


Peach chutney
Ingredients:
3 lb Peaches, firm
Vinegar-water: (1 qt water plus 1 tbS vinegar)
1 c Packed brown sugar
3/4 c Seedless raisins
3/4 c Honey
3/4 c Distilled white vinegar
1/4 ts Mace
6 Whole cloves
1 Cinnamon stick, broken up
Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water, peel. Remove pits and red fibers; cut into chunks. Place immediately in vinegar-water to prevent browning. In saucepan combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches; add to syrup. Simmer 1 hour, stirring occasionally. Remove spice bag Continue simmering while quickly packing one clean hot jar at a time. Fill to within 1/2 inch of top making sure syrup covers fruit; Seal each jar at once. Process 5 minutes in boiling-water bath. Makes 4-5 half pints


Apple Lovage Chutney
Ingredients:
6 c Apples, cored and chopped
1 c Lovage, fresh
1 md Sweet red pepper, cored, seeded and chopped
1 md Red tomato, cored, peeled, chopped
1 md Green tomato, cored, chopped
1 md Onion, peeled and chopped
3 Garlic cloves, minced
1 c Golden raisins
1/4 c Fresh ginger, peeled, minced
1 c Light brown sugar, packed
1 c White wine vinegar
1 tb Mustard seeds
1 ts Celery seeds
Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.

*For those of you who were not aware, commercially prepared brown sugar is nothing but granulated white sugar sprayed with molasses. The darker the brown sugar, the more molasses. It is still refined WHITE sugar. Turbinado or any other organic cane sugar, into which you have stirred you own molasses is a better choice. I use my food processor to make a couple of pounds which I keep in my freezer. Just add molasses to your sugar and pulse until it looks like brown sugar. May not be as sticky, but it will be close.