Category Archives: Jerky Recipes
Some herbal jellies are well-known, mint jelly being one of the best examples. Others, although less famous, are equally delicious when eaten with a variety of meats and poultry. Another bonus is that jams and jellies last well and can therefore be made well in advance. Better still, a store of them can be accumulated when the ingredients are in season and then you will always have a hostess gift in stock.
Sun-soaked, juicy strawberries are one of mother natures best summer gifts. Although it has a short growing season, June to mid August, home canning of these delicious berries will let you and your family enjoy them year round.
At the grocery store you’ll pay $3.00 to $4.00 for a 8 oz. jar of strawberry jam. Go to a gourmet store and that same jar will cost upwards of $6.00. How to make strawberry jam is a simple question to answer. It’s fruit and sugar cooked until the natural pectin in the fruit causes it to jell. A homemade jar of strawberry jam costs about $1 to $1.50 and provides a taste of summer.
Making marmalade is pure self-indulgence for me. Nobody else in our house likes it, but I love the zesty tang of marmalade on hot buttery toast. Maybe the taste for it is peculiar to the English – peculiar taste buds we must have to like marmite too with its salty bite. Anyway a few times each winter I make a batch of marmalade, sell a few jars at the market and keep the rest to last me till next year. My parents also like it when they visit.
Once the fruits and vegetables come on in our gardens, yards, or orchards, we love enjoying the fresh produce. But fruits and vegetables don’t last long and it is a long wait until next year. Here are recipes for preserving that garden or orchard bounty so you and your family can enjoy it year-round. The Strawberry Jam is easy with no cooking necessary but it tastes so good. The Pear Honey is a favorite of mine as it is a very old family recipe. Zucchini Marmalade turns this little squash into a great breakfast treat! I’m sure it is because I am a senior citizen now, I love things that remind me of my childhood growing up in rural Southern Indiana. Although I never plan to live there again, it was a great place to grow up.
During the summer months, I look forward to canning my own homemade strawberry and blueberry jams. People often tell me that they don’t get into canning because they think it’s too hard, however, one of the easiest things to can is homemade jam.
Have you ever considered making orange jam but where just not sure how to do it or what you needed in order to make it? The truth is orange jam is actually really easy to make and the end result is a great tasting jam that you will be very impressed with. This article will give you basic instructions for making orange jam and what you can do with it when it is done.
Jams, jellies, marmalades, preserves, and conserves are sweet spreads made from fruit or juice; they differ in firmness, clarity and ingredients.
Every summer, the fresh wild blueberries of Nova Scotia make their way from the fields to our tables. From gourmet salads to extra rich desserts, this antioxidant filled fruit has become a yearly tradition in households around the world. This recipe will take the awesome taste of wild blueberries from a longed for summer tradition, to a year round taste experience!
As most people who are familiar with me know I have been raising my eleven year old grandson in the art of survival. He probably knows more about taking care of himself then most children twice his age. He has become very self-sufficient with skills ranging from making his own colloidal silver to proper use of stored food supplies.
Every fall season, We look forward to picking some wild apples from two of our backyard trees and canning some homemade crab apple jelly.
Beautiful, clear jelly can be easily made with fresh fruit and sugar. Commercial pectin such as Sure-Jel can be used to speed the cooking, but often is not necessary if you are willing to cook for a longer period and watch for the jelling point. Recipes using commercial pectin use more sugar and cannot be doubled.
Tomatoes are such versatile staples for salads, slicing, sandwiches, sauces, soups, etc. And they are probably one of the most home-grown garden vegetables. If you have an overabundance of tomatoes or you would just like to try something new, try these old-fashion recipes from my vintage recipe collection. The Green Tomato Jam uses pureed green tomatoes and is flavored with raspberry gelatin. Confuse family and friends with this jam. For some fun, have them guessing as to what the main ingredient is. The Old-Fashion Tomato Gravy is served over hot biscuits.
Yesterday my husband and I spent 2 hours out in the backyard picking some fresh black raspberries, so that we could make some delicious raspberry freezer jam. The following recipe is the easiest recipe that I have ever used to make jam. You can use this recipe for raspberries, mulberries, blueberries, strawberries or black raspberries.
Pectin is a type of substance that can be discovered in a variety of fruits and that is utilized when making jam. It is a form of carbohydrate that assists to keep fruits like apples to be firm. The older they are the more pectin is taken away from the fruit – which is why it will shrivel up. It is important to understand how easy it is to create pectin so that you have the ability to make homemade jams.
My husband and I look forward to the July month every summer because that is when our raspberries, mulberries and blackberries ripen. We enjoy spending our early morning hours or early evening hours outside in our backyard picking them when its harvesting time.
When the summer season has come to a close, there’s no better way of preserving the colourful fruits of the season than by making some jam. The jam tradition is said to date back as far as the Ancient Greeks, who would gently cook quinces with honey in order to preserve them before the days of refrigeration.
Jalapeno Pepper Jelly can be served in all kinds of ways. Try this jelly with cream cheese and crackers as an appetizer, or as a sauce for roasted meats (delicious with lamb as a replacement for that mint jelly some folks use). It really is not as hot as you would think, but the jalapenos give it a very unique flavor not experienced in other jellies.
There are many ways of preserving fruit to keep over the winter. Each one has its own style and its own way of making it, which leads to a different product and appearance.
My mother-in-law used to make strawberry sunshine jam when she was at the family cabin. It tasted like summer and I wanted to make it. Years ago, when I called her, she was starting to develop dementia and did not remember the recipe. Fortunately, I found two recipes, one in an old cookbook, and the other on a Website.
Pectin is a polysaccharide material that can be extracted from fruit pulp, and pods of citrus such as lemon, lime, oranges and grapes.
Do you want to prepare delicious cranberry meals? Cranberry preserves, cranberry orange jam and cranberry raspberry preserves are 3 easy, quick and delicious cranberry recipes to get your productive juices flowing.
The taste of Summer, bursting with flavour and anti-oxidant effects. Tayberries are a Raspberry / Blackberry cross that combines the best of both. Big, succulent fruits that crop early. Blackberries were eaten even in Stone Age times, pips from the fruit were found in the stomach remains of a Neolithic man preserved in clay in Essex.
Pectin is a type of substance that can be found it a variety of fruits and that is used when creating jam.
Some herbal jellies are well-known, mint jelly being one of the best examples. Others, although less famous, are equally delicious when eaten with a variety of meats and poultry.