Vanilla Rhubarb Jelly or Syrup

 About 4 cups of rhubarb juice. (Make by washing and cutting ripe rhubarb into 1/2" pieces and putting through steam juicer. Or you can put through food processor and strain out the juice through a cheese cloth.  The steam juice method is way easier.) Other ideas for juicing with the rhubarb are grape and peach.

For a recent batch, I used peach skins and rhubarb in the juicer, which made a really nice jelly.

Put juice in a large pan.  For syrup, dd one package of pectin (the low sugar kind works best.)  Stir until dissolved. Or, if you buy it in bulk— 2.5 Tbl.  (UPDATE:  I have discovered one secret to get a nice jelly.  Use Agar instead of pectin.  A batch will require about 3 teaspoons or less.  Yes, it is more expensive, but much less used.) Can be ordered from Amazon. https://www.amazon.com/dp/B0DFNSX9TK?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1)

Put on high heat to a boil, stir constantly.  If it foams too much, add a sliver of butter or spray with PAM. Lower heat to keep it boiling and add 2.5 to 4 cups of sugar to which you have added 1.5 Tbl. of vanilla flavor and 1/4 t. almond flavor.  Use the lower amount of sugar if are using part grape or peach. (Optional-- Add 2 drops of cinnamon and one drop of clove essential oil for "Wassail Jelly.") Add sugar mix slowly streaming steadily, keep stirring.  Return to full boil, continue stirring.  Skim foam if desired. If using pectin, boil for 1 minute.

Lower heat to lowest setting.  Ladle into sterilized jars (which have been boiled and kept in hot water.)  Add hot, sterile lids and tighten rings.

All my trials with pectin resulted in syrup, not jelly.  Just a heads up.

(To make a wonderful drink, add 1/2 pint of syrup to about 4-6 cups of plain or sparkling water.)

Better Than Bush Baked Beans

 Makes 9 pints.

4 c dry beans

 1 small onion chopped,  

1 bell pepper chopped

12 oz bacon, chopped

1 lb ham chopped

Liquid:

10 c water

1/2 c molasses

1/2 to 1 cup brown sugar (depending on how sweet you prefer.)

1/4 c maple syrup

3 c catsup or tomato sauce.  (Again remember that catsup has added sugar.)

1 TB garlic powder

1 TB salt

1 TB liquid smoke ( or a few drops of Cade essential oil)

2 TB dry mustard

Soak beans for a few hours. Cook beans in instant pot covered with water by at least an inch.  30 mins.

Cook bacon, ham, onion, bell pepper separately until onion turns translucent.  Set aside. 

 All liquids in a pot, bring to boil.  Reduce heat simmer for 10 mins.  Combine bacon mix with beans.  Fill jars 1/2 with bean mix then fill with the liquid.  Pressure process pints at 75 mins.

Apple Pie Jam

 Recipe inspired by ThriftyDiva, but with my own spin of course. This one is a winner.  Heat and serve over vanilla ice cream for a hot apple pie sundae!  

Ingredients:

About 8-9 cups of golden or red delicious apples, peeled, cored and chopped. (While you're doing this, let them soak in water with vitamin C or Tang.)

About 3-4 cups of sugar, mixed with 2 1/2 Tbl. of LOW SUGAR pectin.  (It has to be the low sugar variety or it may not turn out.  This is approximately 1/2 package.). OR use Agar powder, which seems to work better--about 1.5 to 2 tsp.

1 Tbl. butter

2 tsp. cinnamon

1 1/2 tsp. nutmeg

optional:  2 Tbl. orange zest and 8 drops orange essential oil

Also optional if you are low on apples:  Use up to 3/4 cup of applesauce.

Cook the apple pieces and orange zest in about 1 cup of the vitamin C water until tender.

Measure out about 6 cups of the cooked apple mix.  If you have much more than that save it for another batch or something else.  Return it to the pan.  Stir in the sugar mix and butter.

Bring to a full rolling boil, stirring constantly.  Cook at a boil for 1 minute.

Remove from heat.  Stir in the spices and oil.

Ladle the mixture into half pint jars.  Fills about 8-9 jars.  Secure the hot lids and rings.  Process in boiling water bath for 10 minutes or a steam canner for a full 10 minutes once the steam emerges.

Zucchini Blueberry Banana Muffins

 

(Modified just a bit from a "bread" recipe into muffins...which are easier to bake and eat.)

1 large egg

½ cup sugar 

⅓ cup vegetable oil or coconut oil

¼ cup sour cream (Greek yogurt may be substituted)

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour  

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt, or to taste

1 cup mashed ripe bananas (about 2 medium/large bananas)

1 cup shredded zucchini (loosely packed, do not wring out)

1 cup (6 ounces blueberries, fresh or frozen)

1 cup broken walnuts

2 Tbl poppy seeds (optional)

Preheat your oven to 350°F   

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the egg, sugar, and oil until smooth. Add the sour cream  and vanilla extract. Whisk again until all wet ingredients are well combined and creamy.

 Fold the mashed bananas and shredded zucchini into the wet mixture.  

In a separate bowl, whisk together flour, baking powder, baking soda, poppy seeds and salt. Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.  

Step 5: Fold in Blueberries and nuts

  Makes 12 muffins. Spoon into muffin tins that have been oiled or sprayed with PAM. (Or use cupcake liners). Bake for about 20 minutes until they look done.