Elderberries

 

Gather elderberries and make juice by processing the berries (Snip large stems off.  The berries, leaves and stems are considered poisonous if RAW.  Once they are cooked, they are fine.) If using a steam juicer, each batch takes about 30 minutes and produces about 2 quarts.  I sterilize the jars, siphon off the hot juice into quart jars and add hot lids.  Screw the rings on and set aside the jars.  Let the berry pulp in the steam basket cool down and then transfer it to a large pan.  Proceed with your next batch.  When through with your batches, add all the pulp back into the steam basket and let set over night.  You should get 1-2 more quarts.  (If you don't have a steam juicer, then prepare berries by removing large stems.  Place in large pan, crush.  Cover with water and simmer at least 15 minutes.  Strain juice through a jelly bag.)

I save those quart jars until I have time over the winter to make jelly/syrup.

For jelly:

Combine and bring to a boil:

Approximately 4 c. elderberry juice.

1/4 c. lemon juice

Add about 3 to 4 cups of sugar, stirring constantly.  Bring to a boil.  Take off the heat.

Add one package of low sugar pectin or 6 Tbl.  Stir, whisk, making sure pectin is dissolved.  Bring to a full rolling boil.  Boil for 1-2 minutes. (Longer for high elevations.) (UPDATE:  I have discovered one secret to get a nice jel.  Use Agar instead of pectin.  A batch will require 2 maybe 2.5 teaspoons.  Yes, it is more expensive, but much less is used.) Can be ordered from Amazon. https://www.amazon.com/dp/B0DFNSX9TK?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

Remove from heat.  Skim foam if necessary.  Ladle into hot, sterilized half pint jars, add hot lids.  Seal.  Mostly it turns to a nice jelly. (when using Agar)  Sometimes it might be syrup.  Use the syrup on pancakes or add it to club soda or seltzer water for a refreshing drink. (1 cup of syrup to 4 cups of plain water or seltzer.)

UPDATE!  I made a great sugar free elderberry jelly with xylitol and agar. Bring 4 cups of juice mixed with 1 TB lemon juice to a boil. Have 3 cups of xylitol mixed with 2 tsp. of agar ready to add at once.  Whisk until everything is dissolved and blended.  Bring to another soft boil.  Then ladle into hot jars/lids as above.

Makes about 7 one-half pints.

No need to water bath.  Let them cool and they will seal.

To make a medicinal syrup, open a quart jar of the juice.  You can bring it to a boil with cinnamon sticks, cloves, fresh ginger.  Strain, then add raw honey (to taste—about 1 cup.  Bottle in smaller jars, keep in the fridge. Search the internet for different recipes.  Many add white willow bark, echinacea, goldenseal, lemon in addition to the spice herbs.  Can also use essential oils.  Blend them with the honey first.)

 UPDATE!  I made some elderberry gummies from my elderberry syrup (jelly that didn't gel). 1 cup of elderberry syrup, 

1/2 cup water, or natural fruit juice  

  4 teaspoons of agar agar powder 

 Combine the elderberry syrup and water (or fruit juice) in a pot on the stovetop on medium-low heat.

 Do not boil the mixture. Heat until very warm, but not boiling.

  Mix the agar directly into the hot elderberry syrup and water (or juice) mixture.

 Stir or whisk until the mixture is completely smooth.  Bring to barely a boil. Keep the mix warm while dropping into gummie molds.  Makes around 75 gummies.

For extra goodness, stir in a few drops of cinnamon essential oil and one or two drops of clove oil and 1-2 tsp of finely grated fresh ginger after the mix has heated to boil.

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.