I purchased 10 pounds of gorgeous locally grown
peaches yesterday and first made some Ginger Peach Lime jam
and then branched out and made
Ginger Peach with Lemon and Oranges Marmalade.
Both recipes were written for using a microwave.
Well....never having done that but having a reasonably
new microwave I gave it a shot! Oh my how easy this was!
Here are the recipes thanks to the book entitled:
Complete Book of Small Batch Preserving
by Ellie Topp and Margaret Howard
Microwave Peach Lime Jam
1 1/2 cups granulated sugar 375 mL
2 cups peeled chopped peaches 500mL
1 tablespoon lime juice 15mL
1 tablespoon chopped candied/crystallized ginger 15mL
1. Place sugar and peaches in two alternating layers
in a deep 12 cup (3L) microwavable bowl. Pour lime juice
over top and DO NOT STIR.
2. Microwave uncovered on HIGH (100%) for 5 minutes
stirring twice. Microwave on HIGH for 10 minutes until
mixture will form a gel stirring every 4 minutes.
A gel means it will drip very slowly off a cold spoon.
Ladle into hot jars leaving 1/2 inch head room
and process for 10 minutes or do what
I did. Wait for them to cool and pop them into the freezer
or better yet into the refrigerator as it only makes 1 1/2 cups.
Microwaved Gingered Peach Marmalade
1 medium orange
1/2 cup water or white wine 125 mL
( I used water)
2 cups finely chopped peeled peaches 500mL
fresh or frozen
2 cups granulated sugar 500mL
2 tablespoons finely chopped crystallized ginger 25mL
1. Remove thin outer rind from orange and lemon with a vegetable peeler-
cut into thin strips with scissors or a knife or use a zester.
Place rinds and water in a deep 8 cup (2L) microwavable container
and Microwave on Medium High (70%) for 5 minutes.
2. Meanwhile, remove and discard white rind and seeds from lemon and orange.
Chop orange and lemon pulp finely in a food processor or with a knife.
Add to rind mixture. Microwave covered on High for 5 minutes stir once.
3. Add peaches,sugar and ginger. You might want to switch to a
larger bowl because mine overflowed in the smaller bowl at this step.
Microwave on High for 12-15 minutes stirring every 4 minutes until
mixture will form a gel.
4. Ladle into hot jars leaving 1/2 " head room and process for 10 minutes
or freeze or just stick in the refrigerater if you plan on eating it up right away.
This makes about 2 1/2 cups. (625 mL)
I have been making these Spicy Dill PIckles for over 30 years.
My children and lots of our friends expect them under
the Christmas Tree every year. So the mighty tradition
continues here in our new home! However, in order
for the children and friends to get these pickles.
They will have to come here and visit us! Ha ha!
Here is the recipe if you cannot make it here:
Kathe's Famous Hot n'Spicy Dill Pickles
Kathe's Famous Hot Dill PIckles
for 2 qts for 6 qts
1 cup white vinegar 1 qt white vinegar
3 cups water 2 qt water
1/4 cup pickling salt 1/2 cup pickling salt
jalepenos,dried red chilies,garlic,fresh dill
grape leaves are optional
wash and pick over pickles-make sure no squash ends remain and that there are NO soft
spots. I actually sort them by size while cleaning for ease of packing.
I buy my pickling cukes the same day I make the pickles. Highly perishable.
25# of cukes makes appx 24 qts depending on how big the cukes are. I use wide mouth jars if available as they are easier to pack. Use kosher or pickling salt because otherwise the brine will be cloudy. Make sure the white vinegar is at least 5% acidity.
Inside each qt jar add 1 pinch alum, 1 head dill, 2 cloves garlic at least,
1 dried red pepper,and 1 jalapeno cut open to allow seeds contact with brine.
You can also put a fresh grape leaf on the inside of the glass for decoration.
(the grape leaf also supposedly helps keep the pickles crisp)
If you are making more than 6 qts at a time you will need to
make a double batch of the 6 qt brine to begin with. Most canners
hold 7 qts-so this makes sense. Mix brine mixture and bring to a full boil.
Fill canning pot with cold water.
Carefully add boiling brine to each jar up to 1/2 inch from top of jar.
NOTHING CAN BE ABOVE THE BRINE LEVEL
wipe each jar and place lid and screw top on securely
process in water bath on cold start in the covered pot for 20 minutes only**
**above 3000' elevation add 10 minutes
above 6000' to 8000' add 15 minutes
do not allow to boil. The pickles will be ready in 4-6weeks.
Let cure for 4-6 weeks before indulging.
If for some reason all the jars do not seal-fear not. Just simply store in
the fridge for 4-6 weeks and eat them first-we haven't had a problem yet!
Enjoy! xoxo Kathe