Tag Archives: preserving

Pomegranate Jalapeno Jam

Pomegranate jalapeno jam. The best thing ever.

Pomegranate jalapeno jam. AKA the best thing ever.

I had a Facebook friend mention she made pomegranate jalapeno jam for Christmas gift. Since we have a few pomegranate trees and I grew a crapton of jalapenos, I felt the immediate need to make it. I scampered out to the garden and picked my special hot jalapenos and a bucket of pomegranates.

This is what a pomegranate tree looks like.

This is what a pomegranate tree looks like.

Juicing pomegranates is its own special kind of fun, the little pips will spit red juice at you and stain everything, the pith holds tight to the pips, it’s a lot of work. I have found if you put your pomegranate under water it makes it much easier to remove the pips.

Trust me, this prevents a lot of mess.

Trust me, this prevents a lot of mess.

My Mom has one of those industrial steam juicers, that makes it a whisper easier to juice them as well. If you don’t have access to pomegranates just go buy a bottle of Pom Wonderful juice and cheat, actually I highly recommend doing that, it will save you a lot of time.

Steam juicer. I love this thing.

Steam juicer. I love this thing.

3.5 cups pomegranate juice

1 cup jalapeno pulp (about 6 large)

6 Tbsp Classic Pectin (Or 1 box)

1/2 tsp butter

5 cups sugar

1/4 cup lemon juice

Puree your jalapenos with 1/2 cup pomegranate juice in your cuisinart, you  may use less or more jalapenos, just make sure you end up with 4.5 cups of liquid.

The pom/jalapeno mixture. This will singe your nose hair's, beware.

The pom/jalapeno mixture. This will singe your nose hair’s, beware.

Put the juice mixture in a large saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter to reduce foaming. Bring mixture to a full boil, stirring constantly.

Pips! Before juicing.

Pips! Before juicing.

Add the sugar and lemon juice, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Leave 1/4 inch headspace in your jars.  Process in a boiling water canner for 10 minutes.

Serve over pork chops, or cream cheese, or off the spoon.
Pomegranates are pretty.

Pomegranates are pretty.

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Filed under Ag, agriculture, food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized

Vanilla Cantaloupe Jam

My parameters for canning this year have been 1) I have to grow it 2) someone I knew grew it 3) I picked it. I’ve been highly successful with these parameters (plus it helps I live in California, the best place to grow awesome stuff all the time). The only snafu I have encountered is beating my piglet, Silly, to the garden spoils. She is sneaky. Oh so very sneaky.

I accidently on purpose planted a jungle of vines. There's gourd, cucumbers, watermelons, and cantaloupe all in there.

I accidently on purpose planted a jungle of vines. There’s gourd, squash, cucumbers, watermelons, and cantaloupe all in there.

I’ll put her in her outside pen to root and play in her pool. She waits until she thinks I think she is all settled in, then she will bust out and hit the melon patch like it is her job. I’ve lost several cantaloupe, a few spaghetti squashes and more watermelon than I will admit.

I saved them!!!! Success!!!!

I saved them!!!! Success!!!!

Anyway, I was lucky enough to save a few cantaloupe before she could get them. They were slightly green, so I thought the perfect use would be jam. I found a recipe from the Better Homes and Gardens Canning 2013 magazine. And jam I made…

Vanilla Cantaloupe Jam

  • 2 1/2 cups chopped and peeled cantaloupe
  • 1 1/2 cups sugar
  • 1 vanilla bean, the guts scraped out
  • the zest of a lemon
  • 1 teaspoon lemon juice
  • 1 pouch liquid fruit pectin
Melon peel, I might have let Silly have one.

Melon peel, I might have let Silly have one.

Place the melon, sugar, and vanilla guts in saucepan. Bring to a boil and cook until the mixture reaches 220 degrees.  Add the lemon zest, juice and pectin. Let vigorously boil for 1 minute, stirring constantly.

This smelled so good. I love vanilla and cantaloupe, it's a great blend.

This smelled so good. I love vanilla and cantaloupe, it’s a great blend.

Place jam in jars and process in a hot-water bath for 10 minutes.

It was a small batch and I'm kinda not sure I'm going to share this one.

It was a small batch and I’m kinda not sure I’m going to share this one as gifts, I think it is private reserve.

Also try these recipes!

Cantaloupe jam (Ohio style)

Cantaloupe jam and jalapenos

Cantaloupe jam (Texas style)

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Filed under Ag, agriculture, animals, food, Know a California Farmer, photos, Pigs, Ranch life, Recipe, Uncategorized

Balsamic Tomato Basil Jam

As you recall I made a tomato jam earlier in the summer. It was glorious, I mean, honestly, on a sandwich, it almost made me cry. I also made a port-balsamic jelly which was pretty good. Naturally this got me to thinking about more balsamic recipes and more tomato recipes.

Then my Mom found and made this recipe. It tasted amazing. But I thought it could be more vinegar-y and more basil-y. So I played around and came up with this version. It’s a whisper more savory than the other recipe I posted before. I like this one better, simply because of the vinegar taste. I love vinegar.

The summer of glorious tomatoes. My inner canner is so stoked.

The summer of glorious tomatoes. My inner canner is so stoked.

Balsamic Tomato Basil Jam

  • 3 cups peeled and chopped tomatoes (I leave the skins and seeds in, I worked hard to grow my tomatoes and I like the texture)
  • 1/2 cups good balsamic vinegar (I recommend Lucero brand)
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 3 teaspoons finely minced garlic (I used fresh, but the stuff in the jar works great too)
  • 1/4 cup finely minced onion (we’ve made it with and without, both are good)
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon salt
  • 6 tablespoons Ball classic pectin
  • 3 cups sugar
  • 3 tablespoons finely chopped fresh basil
One of my favorite smells. Fresh basil.

One of my favorite smells. Fresh basil.

Put the first 9 ingredients in a large heavy bottomed saucepan, and stir well.

Place over high heat and bring to a rolling boil. Mix in the sugar. When the full rolling boil takes place again, start timing and cook jam for 6 minutes.

Yum.

Yum.

Remove from heat, stir in basil and fill jars. Process jars in boiling water bath for 15 minutes.

This is fabulous on sandwiches, over cream cheese, on toast, straight from the jar. I’m probably going to make a few more batches to give as gifts, it’s that good.

Probably my second favorite jam of this season (the first is jalapeno).

Probably my second favorite jam of this season (the first is jalapeno).

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Filed under Ag, agriculture, food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized