20 August 2017

Hot Chokecherry Jelly

2c juice in which 3 siling labuyo peppers were infused
1c plain juice
3T lemon juice
300g sugar (1 1/2c)

Bring juices to a boil, add sugar 1/3 at a time, bringing it back to the boil before adding more. Boil 15 minutes. Yielded 2 1/2c.



Peach Chile Preserves

400g peeled and diced peaches (2. Recipe called for 3 peaches, 16oz. We got 14oz out of 2)
1 1/2T lime juice (recipe called for juice of half a lime)
60g roasted chopped green chiles (recipe calls for 1/4c / 2oz)
200g sugar (recipe calls for half the weight of the peaches

Recipe says to boil 20 minutes or so (using a lower heat at first to melt the sugar), until temp reaches 220*F (sea level). My temp only got to 205*F, and took not quite ten minutes. Yielded 2c.

This recipe has NOT been tested for canning.

from MJ's Kitchen

This is incredibly tasty!

13 August 2017

Chokechile Jam

440g chopped New Mexico green chiles (2c, approximately 1.4# prior to chopping)
1c chokecherry juice
1T cider vinegar
1T lemon juice
300g sugar (1 1/2c)

Yielded 2 1/2c. Original recipe called for a box of pectin (the no sugar type). I just cooked it a bit longer (10 or 15 minutes, I think). I didn't remove many seeds (they were a medium variety, slightly milder than other mediums we've had), and it's pretty good as far as heat level. I wouldn't want it any hotter, I don't think. Most excellent mixed with cream cheese and spread on toast. Very pretty, too.

from Focus New Mexico, halved and slightly adapted.

23 August 2015

Blackberry Preserves

1# 6oz blackberries (1qt at $0.99/half-pint, yielded 3c juice & berries)
1 1/2tsp calcium water
1c sugar
1 1/2tsp Pomona's Pectin

Yielded (7) 4oz jars. A little on the sweet side; we'll probably cut the sugar a bit next time.