Raspberry Rhubarb Jam

I saw this recipe and thought, what a wonderful way to use the rhubarb that is growing in my garden. This jam is easy to make, it keeps well, and makes a simple, thoughtful gift.

This jam is delicious on toast, ice cream or stirred into yogurt. Make sure you make enough to freeze so you can enjoy it year-round!

6 cups sliced fresh or frozen rhubarb

4 cups sugar

1 package (6 ounces) raspberry-flavored Jello gelatin

1 can (21 ounces) raspberry pie filling

Combine rhubarb and sugar in a saucepan; cover and let stand overnight.  

The next day, place saucepan over medium heat; bring to a boil.  Reduce heat; simmer, uncovered, until rhubarb is tender, about 30 minutes.  Stir in gelatin and pie filling.  Bring to a boil.  Remove from the heat; cool.  

Rinse small (1 or 2 cup) plastic containers or jars and the lids with boiling water.  Dry thoroughly.  

Fill your jars or containers to within 1/2 inch of the top.  Wipe off top edges of container; immediately cover with lids.  Refrigerate up to 3 weeks or freeze up to 1 year.  Thaw frozen jam in the refrigerator before serving.

Makes approx. 6 pints

Source: Taste of Home Magazine

Marianne

Candied Jalapenos

When my friend, Beth, posted this recipe on her blog, I knew I had to make it.  Sure glad I did.  Make sure you double this recipe.  If you don't you will wish you had.  The candied peppers are good on a sandwich or burger.  For an appetizer, serve the peppers over softened cream cheese.  I also made candied Serrano peppers using this same recipe.

 

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds.  (I used a mandolin to slice the peppers.) Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad.  I think it would be good in a salad dressing.

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow the peppers to mellow for at least two weeks, but preferably a month before eating. 

Source:  bethsfavoriterecipes.blogspot.com

Kimberly

Easy Spicy Garlic Dill Refrigerator Pickles

I was at the farmer's market and bought some really nice pickling cucumbers.  I absolutely love garlic and dill so I thought I would give this recipe a try.  I like that this makes a small batch.
 










 4 - 5 small pickling cucumbers, quartered - do not peel them.  (Pickling cucumbers are the ones with the poky little things on the skin)
4 cloves garlic, crushed
2 tsp dill weed
1 tsp red pepper flakes (these pickles are quite spicy, use less or omit if you do not want them spicy)
1 cup water
1 cup white vinegar
1 TBS salt
2 TBS granulated sugar

Sterilize a quart canning jar.

Place crushed garlic, dill and red pepper flakes in the jar.

Quarter 4 to 5 small pickling cucumbers and place in the jar until filled, but not too tightly.  Allow room for the vinegar mixture to soak in.

In a small pot over medium heat, stir water, vinegar, salt and sugar until completely dissolved.

Pour vinegar mixture over the pickles.

Allow to cool, cover with band and lid and refrigerate.  Let sit in refrigerator for at least 48 hours before eating so the garlic and dill have time to flavor the pickles.

Since these pickles are not sealed, they must be kept in the refrigerator and not on the pantry shelf.

Makes 1 quart

Source:  www.premeditatedleftovers.com

Janice

Sweet Pickles

You can't get any easier than this! These pickles go great with a grilled cheese sandwich.

Since the jars are not sealed in a hot water bath, these must be kept in the refrigerator. 

  

2 1/2 to 3 pounds pickling cucumbers, sliced thin

1 medium Vidalia onion, sliced thin

3 cups sugar

2 cups white vinegar
4 tsp salt
2 tsp celery seeds
2 tsp mustard seeds
diced red pepper, optional

Place all ingredients in a microwave-safe bowl.
Cook uncovered on High for 4 minutes.
Stir.

Cook 3 more minutes, until bubbly.

Put into jars and refrigerate.

Makes 8 to 9 half-pint jars

www.food.com

Janice