Preserves

Preserves! 

Rhubarb Mango Sauce

 

Dice 5 stalks of rhubarb into chunks 

Toss in some mango (1 cup) and a couple of chopped prunes 

Boil it on low in a pot until saucy 

Add lots of brown sugar to soften the rhubarb (to taste) 

Makes one medium-sized jar of sauce.

Yum!

Autumn Canning 2011

*inhales deeply*
The musky smell of crispy fall leaves and the season it hearkens is upon us!  That means it’s time to make winter preserves. 

This year:
Cranberry Apple Ginger Jam
Spicy Green and Red Salsa
Berry Medley Jam

Cranberry Apple Ginger Jam
The apple makes a smooth, delicious base, the ginger gives it the flavourful depth often lacking in apple recipes, and the cranberries add a fabulous tarty zing you will love. 

Two large mixing bowls of apples, peeled and quartered
Several cups of cane sugar
A handful of cranberries
Generous splashes of cinnamon
A few spoons of powdered ginger
Touch of ground clove
4 packs of liquid pectin
6-8 sterilized jars and lids

Let that bubble all night in a crock pot, stir and cook until it’s the chunkiness/smoothness you prefer.  Fill your jars and lid them tightly.  Boil the filled jars in a large pot of water to reinforce the seal.  BAM amazing jammers.  

Spicy Green and Red Salsa

12 large tomatoes diced
2 white onions diced
1 red onion diced
1 green pepper diced
Large can of plain tomato sauce or paste (or add your own tomato sauce)
A massive bunch of cilantro, stems removed, chopped fine
6 cloves of garlic ringed
4 jalapeno peppers ringed
Crushed red pepper, as much as you can handle
Some spoons of salt, to taste
5-7 sterilized jars and lids

Simmer in crock pot all night. Fill your jars and lid them tightly.  Boil the filled jars in a large pot of water to reinforce the seal.
Delicious salsa all winter. 

Berry Medley is just an old classic.  Strawberries and blueberries, brown sugar, touch of cinnamon, liquid pectin, voila. Jar as usual.