Cranberry Orange Butter

3 (12oz.) bags of cranberries (can use frozen)
1 1/2 cups fresh orange juice
Zested peel of 2 oranges
Zested peel of 1 1/2 lemons
4 1/2 cups sugar

In an 8-quart pan, combine the cranberries, orange juice, orange & lemon zest.

Over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer until all of the skins pop and the cranberries are soft, about 15 to 20 minutes. Stir frequently to prevent sticking. Remove the pan from the heat.

Press the cranberries and juice through a food mill or fine meshed sieve (food mill is highly recommended!). Discard the skins and seeds. Rinse and dry the pan. Return the cranberry pulp to the pan. Stir in the sugar.

Over medium-low heat, heat the mixture, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium and bring the mixture to a simmer, stirring frequently. Reduce the heat and simmer until thick, about 15 minutes. As the butter thickens, stir constantly to prevent sticking or scorching. Remove the pan from the heat. Skim off any foam (although you're unlikely to have any).

Ladle the hot butter into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint sized jars for 15 minutes.

*A trick with butters. You can test if the butter is done by spooning a small amount on a plate and if the juice separates from the pulp it needs more cooking time. Butters will hold when they're done.

Raspberry (Champagne) and Orange Jam

3 cups of crushed raspberries (about 6 pints)
1 cup champagne
1 cup chopped orange segments (skins removed)
1/4 cup fresh squeezed orange juice
2 tbsp. fresh squeezed lemon juice
2 tbsp. orange zest
1/4 tspn. butter
6 cups sugar
1 pectin pouch

Mix the crushed raspberries and champagne and let stand for 1-2 hours in the refrigerator. This process softens the raspberry seeds to make for a better jam.

In an 8 quart pan, mix the raspberry/champagne mixture, chopped oranges, orange juice, lemon juice, orange zest, butter and sugar. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute (or until gelling point), remove the pan from the heat. Skim off any foam. 

To prevent floating fruit, allow the jam to cool 5 minutes before filling jars. Gently stir the jam to distribute the fruit. Ladle the jam into hot jars, leaving 1/4-inch headspace. Wipe the jars rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.

Strawberry Marmalade

2 medium Valencia oranges
1 lemon
1/4 cup water
1/2 cup water
3 1/2 cups crushed strawberries (about 1 quart)
2 tbsp strained fresh lemon juice
1/2 tsp unsalted butter
7 cups sugar
1 (3 oz) pouch liquid pectin

Using a zester, remove only the outer colored peel of the oranges and lemon. Or, with a sharp paring knife, thinly slice off the zest, then cut into fine strips. Peel the fruit, removing all of the white pith (the pith will make your marmalades tart). Separate the orange and lemon segments from the white membrane and remove any seeds. Discard the membrane. Chop the fruit and set aside.

In a small bowl, combine the orange and lemon peels and 1/4 cup water. Let soak for 10 minutes. Drain the peel and discard the water.

In an 8-quart pan, combine the drained peel, chopped oranges and lemon and 1/2 cup water. over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer for 15 minutes.

Add the strawberries, lemon juice and butter to the citrus mixture. Gradually stir in the sugar. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. remove the pan from the heat. Skim off any foam.

to prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit. Ladle the marmalade into hot jars, leaving 1/4-inch headspace. Wipe the jars rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.

Citrus Marmalade

3/4 cup zested or thinly sliced orange peel (do not pack)
1/4 cup zested or thinly sliced lemon peel (do not pack)
1 cup water
1/2 cup strained fresh orange juice
3/4 cup water
1/8 teaspoon baking soda
1 1/3 cups supremed (fruit removed from skins) and finely chopped orange segments plus enough reserved juice to equal 1 1/2 cups (8-10 Valencia oranges)
7/8 cup supremed and finely chopped grapefruit segments plus enough reserved juice to equal 1 cup (2-3 large grapefruits)
1/2 cup prepared lemons supremed and finely chopped segments and juice of 3-4 lemons
5 cups sugar
1/2 teaspoon unsalted butter
1 (3oz.) pouch liquid pectin

In a small bowl, combine the orange and lemon peels and 1 cup water. Let soak for 10 minutes. Drain the peel and discard the water.

In an 8-quart pan, combine the peel with the orange juice, 3/4 cup water and baking soda. Over medium-high heat, bring to a full boil. reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the citrus fruits, Cover and simmer 10 minutes more. 

Remove the cover and stir in the sugar and butter. Heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Sim off any foam. 

To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit. Ladle the marmalade into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.

Yields 5-6 1/2 pt. and 10-12 1/4 pt. jars

Source: Blue Ribbon Preserves, Linda J. Amendt

Dead-Easy Ghoulish Jelly

This Halloween I decided to put a little spin on the jams & jellies and make something a little 'ghoulish.' But I don't think anyone will really eat this, so I made something 'dead-easy' that didn't take a lot of time and will be fun to give to friends.

You can use this jelly recipe for any jellies you make from bottled juice, but if you'd like a ghoulish idea here is the recipe for my 'eye-popping' jelly!

4 cups bottled white grape juice (I chose this flavor so you can see the eyeballs)

7 cups sugar

2 3oz. pouches liquid pectin

In an 8 qt. pan, over medium heat, heat the juice until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the enter contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute (or also test the gelling point on a spoon - the jelly will sheet the spoon completely when gelled).

Quickly skim off any foam and immediately ladle the hot jelly into hot jars with the eyes already in the jar. The eyes will float when you pour the jelly in the jar, so push them down with a knife so you can measure there is 1/4 headspace between the jelly and the jar rim. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Flip the jars so the eyes float to the top and let set until the jelly is cool.

This jelly should be eaten (if your friends/family choose to eat it!) within a few weeks because the jars haven't been water processed. I think if it's eaten any later it could truly be 'ghoulish!'

Wish everyone a safe and happy Halloween.

Peach Butter with a Little Spice Kick

This recipe makes a fruity butter with a little spice kick to reflect the fall season.

4lbs. ripe peaches, peeled, pitted, and chopped

1/3 cup strained fresh orange juice

1 tsp. antioxidant crystals or ascorbic acid (find at health food stores - it maintains the color of your preserve)

¾ tsp. cinnamon

1/8 tsp. nutmeg

3 cups sugar

2 tbsp. strained fresh lemon juice

In an 8-quart pan, combine the peaches, orange juice, antioxidant crystals and butter.

Over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer until the peaches are soft, about 10 minutes. Stir frequently to prevent sticking. Remove the pan from the heat. Skim off any foam.

Press the peaches and juice through a food mill or fine-meshed sieve. Return the peach pulp to the pan. Stir in the sugar, nutmeg, cinnamon and lemon juice.

Over medium-low heat, heat the mixture, stirring constantly, until the sugar is complexly dissolved. Increase the heat to medium and bring the mixture to a simmer, stirring frequently. Reduce the heat and simmer until thick, about 20 to 30 minutes. As the butter thickens, stir constantly to prevent sticking or scorching. Remove the plan from the heat. Skim off any foam.

Ladle the hot butter into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F water bath for 10 minutes, pint jars for 15 minutes.

Blueberry-Peach Jam: Recipe

I'm starting to test making preserves without pectin. The recipe below I pulled together and was told it's one of the best I've prepared, so thought I'd share! (This is also what I entered into the Topsfield Fair this year.) This recipe yields only three 1/2 pint jars, but the trick with no pectin is use 1/2 the weight of sugar to your fruit. So if you have 4 lbs. of fruit use 2 lbs. of sugar. This will vary per recipe depending upon how sweet a fruit is inherently, but this is a good guide to start with.

2lbs. blueberries

2lbs. peaches

2lbs. cane sugar

4 tbsps. lemon juice

Wash and drain blueberries.

Peel peaches and remove pits. Roughly chop and mash fruit.

In one 8 qt. saucepan add the blueberries and 1lb. sugar. Mix thoroughly. Cook over medium heat stirring frequently to avoid sticking.

In another 8 qt. saucepan add the mashed peaches and 1lb. sugar. Mix thoroughly. Cook over medium heat stirring frequently to avoid sticking.

When both fruit/sugar mixes start thickening (about 35 minutes) add 2 tbsps lemon juice to each.

When both fruit mixes sheet the spoon (about 40 minutes) and are at gelling point remove from heat.

Work blueberry mixture through a food mill and discard seeds and skins.

Fill hot jars with a layer of peaches and alternate with a layer of blueberries until ¼ inch from top of jar. Using a knife, mix the two together in the jar.

Wipe the jar rims and threads with a damp cloth. Cover with hot lids and apply screw rings. Process ½ pt. jars in a 200F water bath for 10 minutes.