Raspberry Jalapeno Jam

This is great with cream cheese to dip crackers.  Use as a meat sauce like cranberries.  Use as condiment on burgers and sandwiches. 

Ingredients:

6 to 7 C. raspberries (fresh or frozen)

3 C. sugar

1/2 large or one small jalapeno pepper, very finely diced, no seeds

2 Tbl. lemon juice

3 Tbl. dark grape juice (or any fruit juice)

2 1/2 Tbl. low sugar pectin (or one package) 

Prepare about 7 half pint jars and lids by putting in pan to boil and sterilize.  Keep them hot while you Combine pepper, sugar, raspberries, lemon and grape juice in a large pan.  Stir and bring to a boil.  Boil for 1 minute.

Add pectin, stir well and bring to another boil, reduce heat and simmer for a couple of minutes.

Ladle into hot jars and seal with hot lids.

 

Baked Yams and Apples

 

(Originally from Una Nelson.  Modified slightly by Judy to use apple juice and add nutmeg and vanilla)

 6-7 baked, peeled and chunked yams (bake in oven or microwave just like potatoes…)

3-4 chopped, peeled apples

3/4 cup sugar or  1/2 cup honey

4 T. Cornstarch

1 cube butter

2 cups apple juice

1 tsp. nutmeg

1 to 2 tsp. vanilla extract

Melt butter and sugar in a saucepan. Stir together cornstarch, nutmeg and juice.  Add to melted butter and sugar.  Cook until thickens. Add vanilla. Pour over yams and apples in casserole dish and bake at 325* about 45 mins.  This recipe is for a big group of 20 or so and can be halved easily for a smaller group. Makes a great side dish for turkey or ham.

 

Traffic Jam

 

Traffic Jam

(Totally original recipe inspired by "Traffic Jam" seen in stores and shops.  They also contain peaches and cherries, but I suppose you could use any combination of fruit and berries.)

Ingredients

3 C. raspberries

2 C. strawberries, crushed or diced

1 C. cranberries, crushed or diced or put in food processor for a few seconds.

1 C blueberries

3 C. sugar

 1 Tbl. lime zest

1 Tbl. lemon zest

1 Tbl. orange zest

2 Tbl. lemon juice

3 Tbl. low sugar pectin (or one package)

 (The zest is optional, but it gives it a nice "zing." I just happened to have all three in my freezer.)

Prepare about 7 half pint jars and lids by putting in pan to boil and sterilize.  Keep them hot while you Combine sugar, berries, lemon juice in a large pan.  Stir and bring to a boil.  Boil for 1 minute.

Add pectin and zest, stir well and bring to another boil, reduce heat and simmer for a couple of minutes.

Ladle into hot jars and seal with hot lids. Process in water bath for 10 mins if desired, but I don't and my lids seal fine.

(It's very likely that this “jam” took its name from the crushing or squeezing of fruit to make it, reflecting the original “press or squeeze” sense of the verb “to jam.”)

Sweet Onion Sauce

(Subway copy cat inspiration, not exactly like it, but maybe better.  Not as sweet.  Way good as a sandwich dressing, condiment for chicken or fish.)

Combine in sauce pan and bring to hot temp, but not boiling:

2/3 c white sugar

2 T brown sugar

1 c water

2 T red wine vinegar

4 T rice or white vinegar

1 T onion granules or minced

2 tsp prepared mustard

2/3 C fresh grated sweet onion

1/2 t poppy seeds

1/8 t black pepper

pinch garlic powder/granules

1/2 tsp pink salt

 1 t. paprika

Cool, then take about 1 cup of the mixture, blend in with a fork 3 T of corn starch or arrowroot. Add back to the pan. Bring to boil again just enough to thicken.

Butter Mints

(Inspired by "Serious Eats",  Modified by Judy)

Cream together in a mixing bowl with the paddle attachment:

4-5 oz salted butter

2 oz. cream cheese (or can use all butter)

1 cup powdered sugar

Add 1 t. vanilla and  about 1/2 to 3/4 tsp.  peppermint essential oil  (depending on how "minty" you like them) If you are doing "drops", this translates to 16 to 24 drops.  A nice change would be spearmint essential oil.

Add 2 more cups powdered sugar; keep mixing.  Add about 2 tsp. milk. Keep mixing until it is a fairly solid glob.  If too runny, add more sugar.

When it is about the consistency of play dough, remove from mixer.  Take little gobs of it in your hands and make "snakes" about 1/3" in diameter.  Lay them out on a tray.  Let dry at least a couple of hours, preferably overnight. Then use a sharp knife to cut them into mint-size pieces.  Let dry a few more hours.

Pear and Pepper Salsa

(From the Monterrey Bay Spice company…modified by Judy.)This peppery, sweet salsa is a great condiment served with fish, chicken or pork. It’s also surprisingly good with eggs or as a dip for corn chips. Try a dollop on a cracker spread with cream cheese. This recipe makes about 8 or 9  8-ounce jars.  Can also be bottled in pint jars…

1/2 C. white vinegar

1/2 C. lemon or lime juice
7 cups pears, peeled and chopped (you can also use bottled pears, drained and diced in small pieces.)
5 green bell peppers, seeded and chopped (optional: 2 can be red bell…for additional color)

You can also substitute 1 Anaheim pepper for additional spice.
1 small onion, chopped
1/3 cup sugar
2 t salt
pinch of dry mustard

1/4 t powdered ginger (or 1 t fresh crushed)
1 teaspoon ground turmeric
½ teaspoon freshly cracked black pepper

Place the vinegar and lemon juice in a large saucepan. Toss in the pears as you chop them, stirring to cover with the vinegar (this will prevent browning. If you use bottled pears, skip this step and add the pears after the other ingredients have cooked). Stir in the peppers, onion, sugar, salt, mustard, turmeric, ginger and black pepper. Bring the mixture to a boil, stirring constantly. Reduce heat and continue to cook on low, stirring often, for about 3 minutes. (Save some out for immediate use. J) Ladle salsa into prepared canning jars, leaving ½-inch space at the top. Remove air bubbles, if necessary, and wipe rims clean. Secure lids and bands in place. Process in a hot water bath or steam canner for 20 minutes.    

Best Ever Jerky

About 3 pounds venison steak. (Can be round or even rump roast.)  Can even be beef (although made this way, you can't even tell the difference between beef and deer.) Slice while mostly frozen. Make sure it's really lean.  That's why venison is a good choice.  Pieces about 1" by 1/8".

Coating:

2 T soy sauce

4 T worch sauce

3 T catsup

1/4 t ground black pepper

1/2 t garlic powder

1/2 t onion powder

3/4 t salt (depending on your taste for saltiness)

3 T brown sugar

1 t paprika

3 T lemon juice

1/2 t fresh ginger, crushed OR 1/4 t. powdered

Pinch of Old Bay seasoning (optional)

(If you want an extra "kick" of spiciness, add 1/8 t cayenne)

3 drops Cade essential oil (smoky kind) or 1 T liquid smoke

2 drops rosemary essential oil

1 drop thyme essential oil

6 drops orange essential oil

Mix all ingredients except oils and heat, but don't boil.  Add oils.  Set aside while you slice the meat.  Add the sliced meat, stir thoroughly to coat all pieces. You can let it marinate for 1-2 hours or process immediately. Arrange slices on trays in the food dryer.

Dry in food dryer at 145-150 degrees for  3-5 hours until done.  Should be slightly pliable.  Store in glass jars.  Don't know how long it keeps. Some say 1-2 years depending on storage conditions. I would say vacuum packed would extend the shelf life. Based on experience, I would use it within a few months for best flavor and texture.