Wild Raspberry Jam

Wild Raspberry Jam

This post is featured in the Virtual Vegan Linky Potluck week 4 Last weekend, we went up to Gettysburg Pennsylvania for the day.  Thank goodness we happened to be in the town Arts Building because one of their volunteers just happened to have picked 4 quarts of wild raspberries that morning from a field near their farm.  Totally organic, naturally growing gorgeous raspberries!  When I saw her coming in the doorway with them all, she was looking for a place to set them out to sell.  I immediately asked how much?  $1.50 per Pint.  I said, “Excuse Me?”  I knew very well that any major grocery store right now was selling 1/2 pints of non-organic raspberries for twice that price. “I’ll take 2!” I told her and grabbed my husband, who loves raspberries almost as much as I, and got a $5 bill.  I told her to keep the change and walked away grinning from ear to ear to show him my fabulous find!   At the end of the event, the woman hadn’t sold the other Pints and asked me if we’d take them for free?  UH, Duh ?  So we came home with a boat load of the most…

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Vegan Blueberry ‘Pit’ Pie – gluten-free

Vegan Blueberry ‘Pit’ Pie – gluten-free

     Some days I get lucky and mix together just the right amount of this and add just the right pinch of that I it all works.  Last month, late one night actually, the recipe gods blessed me with just such an event in creating this ‘Pit’ pie.  The pit was created in a need to top the pie with a luscious blueberry jam I made up.  Not knowing how this whole mixture was going to cook up, I used a rather small 8″ foil pie pan for the bottom and when it baked, the whole baby was filled to the top and then some, yikes!   I had nothing else to do but start spooning out a section of the center of the baked pie so I could add my topping on.  The topping was the whole reason I wanted the pie to begin with.  Fresh, plump blueberries, just waiting to be sugared up into a smooth, gooey spread.  I actually could have just eaten the jam by itself but that would have been unfair to my rather plain and needy baked pie.  And it really would have looked a little suspicious standing in the kitchen on a Saturday…

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Rosemary Grape Jam

Rosemary Grape Jam

1 year ago – Jalapeño Salt   I’ve made a many, many fruit jams over the years.  This one is a little bit special. It is the first ‘grape’ jam I’ve ever made.  Cooked up out of an abundance of fresh grapes we got last week and a few hours of boredom last weekend.  This jam is just delicious.  It has a fancy background taste with the rosemary but is simply perfect with your basic PB & J. Fresh grapes, a little sugar and water.  Simmer for 30 minutes and drop in a few sprigs of rosemary. It took just 30 minutes on the stove top and another 30 to cool off.  Thinned down with a little maple syrup, it would be a wonderful warm syrup for pancakes or waffles.  The grape skins keep it on the thick side so it works well warmed or chilled. The touch of rosemary gives this jam the slightest accent of herbs.   If you don’t say what’s in it, your guests will most likely not be able to know why the grapes seem a little more adult than a jar of Welch’s Print Rosemary Concord Grape Jam Author: Angela @ Canned-Time.com Recipe type: Condiment Prep time: …

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30 Minute Peach & Yellow Plum Jam

30 Minute Peach & Yellow Plum Jam

This is the simplest jam I’ve ever made.  Probably the most tasty too! It cooked up in 30 minutes on the stove top and thickened perfectly…without any pectin to boot.  Love saving money any where I can.  Plus it’s just fruit and a pinch of cinnamon and a  pinch of Agar flakes.  Works great. First thing to make sure of when you’re cooking up jams or preserves is that the fruit is organic and ripe.  I mean really ripe. The flavor comes from the sugars in the fruit and if it aint ripe it aint sweet.  Keep your fruit out of the fridge and in a warm place for a few days prior to cooking up your jam if possible.  I leave mine in my car window inside a paper bag for a day and that usually helps. If your fruit is ripe enough, you really shouldn’t need to add additional sugar to the batch.  Keep it simple. The Agar flakes will thicken the juices just enough to make any liquids left after reducing gel up.  30 minutes and your done! If you haven’t made jams before, this is a perfect recipe to begin with so you can get some…

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Watermelon Jam – repost

Watermelon Jam – repost

Last year I experimented with some unusual canning ingredients and this is one of my favorites. It’s been getting a lot of Pinterest time so I thought I’d repost it again this summer. I saw this recipe on line and had to give it a try. My favorite fruit is Watermelon!   And being able to enjoy those juicy flavors in the chill of winter as well……… sounded like a perfect idea.     The recipe is included here: http://blondiescakes.blogspot.com/2010/09/watermelon-jam.html With most canning processes, it’s just easier to put out a tested recipe since canning is more science than a lot of food we enjoy.   And I didn’t puree the fruit in advance. I used an immersion blender to smooth while cooking the fruit for a while to save some time and mess. The rest was the same process. My $3.99 Watermelon made up much more jam than I expected.  This works out to about .75 per jar!       Can’t wait to spread a little on a biscuit!

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Red Grapefruit Marmalade – Repost

Red Grapefruit Marmalade – Repost

With the weather finally turning warmer here, I’ve gotten antsy about doing some canning.  If you’ve never tried to home – can, it really isn’t as intimidating as it may seem and will make you feel ‘accomplished’.   I self taught myself canning about 4 years ago and now I’m really experimental in my food choices for canning.  I thought I’d share this canning experiment that I posted a year ago.  It was just an inexpensive try at something different that gave me an unusual tasty spread for toast or try a spoonful on top of ice cream, YUMM! Most likely, you’ll make up enough to share your yummy jellies and jams with someone and make them smile……….                                 Give canning a try, it won’t bite 😉 Red Grapefruit Marmalade – REPOST You know I LOVE a great bargain ♥ I found this cute little tea set today at the Asian market.  $4.99 for the steeper and the little bowls were just .89 so I picked up two of those for dipping bowls.    Not sure why porcelain was so inexpensive but……  So I needed something sweet…

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Himalayan “Red Pepper” Salt

So simple, quick and inexpensive.  Homemade Vegetable Sea Salts can add ‘zip’ and nutrition to your meals. With about 10 minutes of prep time and 30 minutes of drying in the oven, almost any vegetable can be dehydrated and ground up to add to your favorite salt to enhance the nutrition, add a burst of flavor and plus:  they just look pretty sprinkled on foods. My latest variety is a dehydrated Red Bell Pepper, ground and mixed at a 50 X 50 ratio with some Himalayan Sea Salt. If you’re worried about your salt intake, this is a great way to stretch your salt use while adding in the flavors and nutrients found in which ever veggies you dry out and grind up with your salts.  Store them just like any other seasoning in a dry sealed container for months and months of uses. Other ideas I have on my list to try are Lemon Pepper, Orange Peel Pepper, Basil Sea Salt, Broccoli Salt….you get the idea. These homemade goodies can make a great, inexpensive gift for friends, family or someone you may not know what to give. Find a cool container     (this small jar was just a…

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Jalapeno Season Salt

A simple seasoning to spice up fries, soups, whatever you want to add a little kick to… I had a few Jalapeno Peppers that needed to be used up but using jalapeno fresh isn’t always convenient. So I cut them up in large chunks and put them on the dehydrator for a couple days until they were rock hard. After the peppers were completely dried, I ground them fine in a coffee grinder. I took the pepper dust and mixed it with about 1/2 cup of Sea Salt and 1 Tbs. of Garlic Powder. Mixed it up well and voila:  Jalapeno Season Salt that will last for months and months. Dust this spicy salt on your fries, on scrambled eggs, most anything that needs a spicy seasoning. Store your salt in a sealed jar to prevent clumping.  Use flaked salt for an even fancier version. Makes a great gift for those hard to buy for friends and is less than $1 a jar! With the savings on the seasoning, you can find a special container to give your seasoning in. Do you like spicy foods?  Have you tried to make any flavored salts before? Here’s a link to a few…

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Penna Gourmet Olive Home Processing Review

Penna Gourmet Olive Home Processing Review

I was asked by Penna Gourmet Olives to review the home curing process for fresh olives and see how I liked the ease and flavor of home cured olives. So far, the process could not have been easier…..well, except for buying them in the can which Penna can also handle for you if you’d like:    Partida Style: http://greatolives.com/2011/08/29/mediterranean-partida-style-recipe-for-curing-2-5-lbs-of-green-fresh-olives/ I received this box containing 2.5 lbs. of fresh olives packed for me by Penna Gourmet Olives. Penna Gourmet Foods is a grower, packer and processor of gourmet olives Penna Gourmet Foods olive processing incorporates old processes improved upon and made safe by modern microbiology Penna Gourmet Foods  has been in business since 1979 Penna Gourmet Foods Fresh Olives are available starting around the middle of September (weather permitting) They provided me with step by step instructions for processing fresh olives to remove the bitterness and then offered a variety of flavoring options as well. The first step was to thoroughly wash the olives.  I rinsed them well in a colander and then placed them in 2 (1) Gallon size glass jars that I had for ‘sprouting’ seeds and beans. These jars work well for soaking but any glass or plastic will do.  Each olive…

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Sugar Free Plum Preserves

Sugar Free Plum Preserves

I love plums (ripe ones that is, hate the rock hard ones from the grocery store) So I put a couple in a clear box and set them near a window to ripen up some. When they finally got a little soft, I decided to try another Sugar Free jam like I had made out of my Bing Cherries a few weeks ago. Bing Cherry Jam I’m not sure I like this one better but it’s a nice sour jam that is still sugar free and goes great with a hearty bread with lots of taste of it’s own. Or a good cracker.  I tried this jam out first on a Quinoa and Chia Seed Gluten Free Waffle I’ve been wanting to try. They both worked well together. Sugar Free Plum Preserves: 4 – 5 RIPE Plums, washed, pitted and sliced into bite size chunks 1/3 Cup Powdered Stevia or Agave for sweetening 3 Tbs. Lemon Juice 1 Package of Low/ No Sugar Powdered Pectin 1/4 Cup of water (just to keep the Plums from burning when they are first put into the pot to boil.  All the water will evaporate. Heat all the ingredients except the pectin in a medium…

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Bing Cherry Jam – Sugar Free

Bing Cherry Jam – Sugar Free

 Big beautiful Bing Cherries are everywhere here right now.  They are slightly pricey in my mind so instead of devouring the whole bag……….. I decided to have a little discipline and make some jam so I can enjoy them all year………well at least until I use up this stuff which might not make it to the end of the season!  This is some great jam, and sugar-free?  Love it. I have never used the Pectin for Sugar Free jams until now and I was really happy with both the taste from the Stevia Powder and the thickness from the sugar-free Pectin.  I’ll try this again with a lot of different fruits now that I know is works so well. Sugar Free Bing Cherry Jam Four Cups of Fresh Bing Cherries: Pitted and Sliced 1/4 Cup Stevia Powder 1/4 Cup Water 2 Pectin Packages for Sugar or Low Sugar Jam 3 1/2 Pint Canning Jars Boil the pitted Cherries, water and Stevia for about 45 minutes at a light boil. When the fruit is softened, add in the pectin and boil another 2-3 minutes until you notice the syrup is thickening up.  Remove from heat . Pour jam into sterilized 1/2 Pint…

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Lemon Curd Jam with Red Pepper Flakes

Lemon Curd Jam with Red Pepper Flakes

    If you’ve followed Canned Time for any amount of time you’ll quickly realize that I occasionally enjoy spicy foods and that I have a passion for citrus. So basically when I tasted how this jam came out…………….I was thrilled with the taste.   Two of my favorite tastes in one jar! This recipe is loosely based on one from my new favorite website:  SBCanning.com!  http://www.sbcanning.com/2012/04/meyer-lemon-and-tarragon-marmalade.html.  Please see this site http://www.sbcanning.com/ for exact instructions on water bath canning methods.  Below are the ingredients and times that I used for my batch:     Be sure to check out SBCanning for more great canning recipes and techniques.  Check out this Lemon Jam for sure.   Giveaway winner will get 1 lotion, 1 soap and 1 sugar scrub! DON’T FORGET:   sign up to enter the Giveaway running until Saturday May 19th from Kindred Bliss Bath & Body. 3 luxurious skin care products free for one lucky reader. Click here for details and get your entries in today! Enjoy!

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Spiced Up Pears

I had some help from Mr. Floydy this afternoon canning up some spiced pears.  I canned some pears 2 years ago to give as gifts (ate 2 jars myself though)  and everyone loved them. This batch, I decided to use a little more spice and to leave the skins on too. They turned out really nicely sweetened and with a tender but not mushy texture. I think leaving the skins on helped the slices to not break apart so much as my first batch did.  The first batch tasted fine but this one was more like fresh fruit.  Here’s the link for my first batch: http://cannedtime.blogspot.com/2010/12/spiced-pears.html Spiced Up Canned Pears                                    5 – 6  Pears Cored and Sliced (any type or a mix) 1 Cup of filtered warm water 1 tsp. Cinnamon 1/2 tsp. Ground Cloves 1/2 tsp. Nutmeg 1/2 tsp. Allspice 3 Tbs. Coconut Palm Sugar (or other sweetener) 2 droppers full of lemon flavored liquid Stevia (or 1 tsp. of lemon juice + 1 tsp. Stevia Powder) Add in additional Stevia to taste and ripeness of the pears.  Heat water to a boil, add in pear slices and all other ingredients.Reduce heat to simmer and cook, stirring frequently, for about 5 minutesthen remove from…

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Apple Cider Syrup

I found several recipes for this project on line.  Probably the best, but not the one I used today would be at Food In Jars so I’ll leave the canning process up to the post there for all the details but it’s not much more than reducing down the cider and then canning the syrup left over with the water bath method. I used:1 gallon of locally produced Apple Cider (unpreserved)1 tsp. of cloves1 tsp. of allspice1 Tbs. of Cinnamondash of sea saltand you know me………I added in 1 dried red Thai pepper into the pot. Boil for up to 2 hours until the liquid is reduced by 1/2 or more until you get a concentrated liquid.Strain and then pour into jars for canning.  I got 1 quart and about a Pint and a half from my gallon.  When you want a hot cup of cider, you can open a can and add a few Tbs. to hot water and get a nice fresh cup of cider without getting a fresh gallon from the store.  The spiciness was great.  I can imagine it being perfect for a sore throat drink as well.  Great easy project that I would think could…

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Flavored Sea Salts

So easy and can really jazz up a simple chicken or fish meal with some extra flavor, great for popcorn even! Proportions are 1/2 Cup of Sea Salt to 2 Tbs. of flavor, ground and mixed well. Here I made a Citrus Red Pepper Fennel. I had already dehydrated some Blood Oranges so I just ground up a couple slices of those first then added in the red pepper and fennel to blend everything. And this one isRosemary Paprika  Sea Salt.  Same proportions but you could adjust to your own tastes of course.  Be sure to store the Salt in an sterilized, air tight container.  What flavors can you think of to try? Thanks for all the Great Deal Gadget Giveaway entries, just 2 days left to comment.

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Spicy Asian Plum Dipping Sauce

Dreary day here to end out February.Rain, cold.  Ready for spring……………  To warm things up, I decided to use up some lovely plums I got at the local Asian market and try a dipping sauce recipe that I canned using apricots back in 2010.  Its been a popular gift I’ve given out so I wanted to see how it would work with plums instead of apricots. Feel free to use Apricots instead of plums here.  I used canned Apricots the first time and it was delicious.  Here’s the recipe, made sugar free this time except for what sugar is in the plums of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters)1/2 Cup Apple Cider Vinegar1/2 Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1/2 tsp Stevia My broken up Star Anise supply.  Time for some new I think. 2 Star Anise (optional but it is good if you have some) If you are not canning this sauce, just put all of the ingredients listed above in a medium size pot and boil, stirring frequently, for about 30 minutes on medium to reduce…

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