Word # 256 and 257

Marmalade

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.  

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Microwaved Gingered Peach Marmalade

1 medium orange

1 lemon

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.
http://kathewsnapaday.blogspot.com/2012/09/photo-256-and-257-2012.html

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)

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Pickling

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

alum                                                     alum

jalepenos,dried red chilies,garlic,fresh dill

grape leaves are optional

 

Pickle rules:

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.  

 

Packing rules:

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)

 

Processing rules:

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