Warm Plum Pulp (Gourmet Preserves)
6# wild plums
1 1/2c water
1-1oz Big Bomb peppers (from my folks)
Yielded 6 1/2c pulp.
Traditional Warm Plum Jam (Gourmet Preserves)
3 1/2c warm plum pulp
3 1/2c sugar ($1.28)
Yielded 4 cups @ $0.32/cup.
Pomona's Pectin Warm Plum Jam
3c warm plum pulp
3tsp calcium water
1 1/2c sugar ($0.55)
1 1/2tsp Pomona's Pectin ($4/oz by the box; calcium included)
Yielded 3 cups.
Upon first taste (before cooling), the Pomona's was a bit more astringent, and the traditional had a bit more pepper bite. On an English muffin (again, it was still warm), I detected more heat in the traditional. They both need more heat. Maybe I should be calling them Warm-ish Plum Jam. We didn't calibrate the thermometer; the Traditional is more like jellied plum candy--very firm!
Sunday, August 31, 2014
30 August 2014
Shirley Sauce
5 1/2# tomatoes (farmer's market, $16.50)
2oz cayennes (North Star, $2), seeded all but 2 (think there were 6 or 7 total)
1 1/2# onion (farmer's market, $2.25)
2c red wine vinegar ($3.12)
2c sugar ($0.73)
2T pickling salt ($0.09)
Yielded 4 pints @ $6.17/pint
Too much onion.
5 1/2# tomatoes (farmer's market, $16.50)
2oz cayennes (North Star, $2), seeded all but 2 (think there were 6 or 7 total)
1 1/2# onion (farmer's market, $2.25)
2c red wine vinegar ($3.12)
2c sugar ($0.73)
2T pickling salt ($0.09)
Yielded 4 pints @ $6.17/pint
Too much onion.
Saturday, August 30, 2014
27 August 2014
Hot Shirley Sauce (Pickles to Relish)
5 3/4# tomatoes (3 1/4# Fourth of July, 2# North Star Farms (from farmer's market, $6.00), 1/2# Patio)
1# red onion (North Star Farms)
4oz Big Bomb peppers (my parents)
2c sugar ($0.73)
2c red wine vinegar ($3.52)
2T pickling salt ($0.09)
Bring to a boil; simmer til thick.
JSP/RWB10(4oz)15(8oz)A
Yielded 4 pints @ $2.59/pint
First taste seems hotter than previous batches.
5 3/4# tomatoes (3 1/4# Fourth of July, 2# North Star Farms (from farmer's market, $6.00), 1/2# Patio)
1# red onion (North Star Farms)
4oz Big Bomb peppers (my parents)
2c sugar ($0.73)
2c red wine vinegar ($3.52)
2T pickling salt ($0.09)
Bring to a boil; simmer til thick.
JSP/RWB10(4oz)15(8oz)A
Yielded 4 pints @ $2.59/pint
First taste seems hotter than previous batches.
26 August 2014
Peach juice
4# peaches
1 1/2c water
Yielded 6 cups @ $1.33/cup
We're planning a plain peach jelly and a hot pepper peach jelly.
4# peaches
1 1/2c water
Yielded 6 cups @ $1.33/cup
We're planning a plain peach jelly and a hot pepper peach jelly.
25 August 2014
Peach Chutney (blue Ball book)
4qts peaches, peeled, pitted, & sliced
1 jalapeno
1 cayenne
2T ginger, minced
5oz onion, chopped
5c vinegar
2tsp salt
1c currants
1/4c mustard seed
2c brown sugar
1tsp red pepper flakes
JSP/RWB10(4oz)15(8oz)
Yielded 8 pints.
4qts peaches, peeled, pitted, & sliced
1 jalapeno
1 cayenne
2T ginger, minced
5oz onion, chopped
5c vinegar
2tsp salt
1c currants
1/4c mustard seed
2c brown sugar
1tsp red pepper flakes
JSP/RWB10(4oz)15(8oz)
Yielded 8 pints.
24 August 2014
Crabapple Chokecherry Jelly
1c chokecherry juice
2 1/2c crabapple juice
1/2c water (rinsed out juice containers)
4c sugar
Yielded 5 cups
Ginger Peach Jam (from Gourmet Preserves)
3# peaches, peeled, pitted, & sliced
3 quarter-sized ginger slices
1T lemon juice
1/3c water
Bring to a boil; simmer 10 minutes.
2c sugar (added 1/2c at a time)
Simmer til jam thickens & liquid clears. Should reduce to about 4 1/2c. Remove ginger slices and fold in 1 1/2oz pea-sized bits of candied ginger.
Yielded 4 1/2c.
Needs more ginger slices and maybe less candied ginger.
Apple Pectin Stock
5# crabapples (we trimmed off 1/2#)
2 1/2qts water
Yielded 5c sauce and 2qts 2c pectin
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