Cherry Plum Jam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 127:3

    [3] Behold, children are a heritage from the LORD,

        the fruit of the womb a reward.

1 lb fresh cherry plums

1 c sugar

1 T fresh lime juice 

1/2 t lime zest

1 cinnamon stick

1 t vanilla extract 

1/2 t Almond extract 

Wash plums

Pit plums 

Quarter plums

Place in thick bottom pot

Add all other ingredients 

Heat over medium heat and then adjust to keep a light boil

Cook 15-20 minutes 

Coat back of spoon and swipe finger down middle

If the track stays clear, the jam is ready to can

Remove cinnamon stick

Cool 10 minutes and then put in jars

Fill jars

Clean rim of jar before placing lids and rings on

Water bath for 20 minutes with jars under water

Cool overnight and make sure they sealed 

Easy Small Batch Red Pepper Jelly

Jeremiah 15:21

    [21] I will deliver you out of the hand of the wicked,

        and redeem you from the grasp of the ruthless.”

5-6 red jalapeño, chopped

1 Gala Apple, peeled, grated

1/4 c sugar

1/8 c orange juice

Pinch of salt

1 jar apple jelly, 18 oz

At end of cooking, add

1/4 t Apple cider vinegar

Pulse jalapeño and Apple 20 times.

Add to heavy bottom pan along with the sugar, juice and salt.

Boil on a medium heat for 12-15 minutes, stirring often until juice is evaporated.

Turn heat to low, add jelly and simmer 12-15 minutes until reduced.

Add Apple cider vinegar, stir. Remove from heat. Add to 2 (8 oz jars). Place lids and rings and cool to room temp. Refrigerate.

Small Batch Pear Apple Butter

James 3:6

[6] And the tongue is a fire, a world of unrighteousness. The tongue is set among our members, staining the whole body, setting on fire the entire course of life, and set on fire by hell.

5 large pears

1 Apple 

Peel, core and cut into chunks.

Add these spices, 1/4 t each

Nutmeg

Ginger 

Cinnamon 

Allspice 

Cloves

Next add these

1/4 c water

1/4 c brown sugar

1/8 c white sugar 

1/2 t Molasses 

1/2 of a lemon squeezed for the juice

Stir well to cover fruit.

Add to heavy bottom pan.

Heat on medium high to a gentle boil, cut heat to low and cook 50 minutes, stirring often.

Place in a mini food processor and pulse until all fruit is pulverized.

Place in jars and refrigerate.

Serve on biscuits, muffins or scones.

Jalapeño Red Pepper Jelly

"O LORD of hosts, God of Israel, enthroned above the cherubim, you are the God, you alone, of all the kingdoms of the earth; you have made heaven and earth. - Isaiah 37:16

3 red bell peppers

1 yellow bell pepper

1 large green jalapeño pepper

De-seed and core peppers. 

Cut into chunks.

Pulse in food processor until chopped into bits.

Pinch of red pepper flakes

3 c sugar

1 c white wine vinegar

1 T butter

1/2 t kosher salt

To a heavy bottom pot add peppers and all ingredients.

On medium high heat, bring to a rolling boil, keep stirring for 20 minutes until desired thickness.

Do not over cook! 

Spoon into 1/4 size jelly jars.

Refrigerate for up to a month.

Serve on cream cheese with crackers!

Greek Dried Fig Jam

21 For to this you have been called, because Christ also suffered for you, leaving you an example, so that you might follow in his steps.

22 He committed no sin, neither was deceit found in his mouth.

23 When he was reviled, he did not revile in return; when he suffered, he did not threaten, but continued entrusting himself to him who judges justly.

24 He himself bore our sins in his body on the tree, that we might die to sin and live to righteousness. By his wounds you have been healed.

25 For you were straying like sheep, but have now returned to the Shepherd and Overseer of your souls. - 1 Peter 2:21-25

We used to buy Fig jam from Greece.

It was delicious!

I could not figure out that secret ingredients.

But after looking at many recipes, I decided to try balsamic vinegar.

It worked!!

1&1/2 c chopped figs, stems removed

2 c water

1 c sugar

4 T white balsamic vinegar

1/2 t fresh lemon juice

Chop figs.

Have clean jars ready.

Combine all ingredients into a saucepan over medium.

Bring to a medium steady boil then reduce to simmer. 

Stirring occasionally, cook 10 minutes.

Spoon figs onto a plate.

Pulse figs.

Cook 10-15 minutes until the jam is thickened. 

It will continue to thicken as it cools and when you refrigerate. 

Place in jars and tighten lids.

Transfer to jars with tight-fitting lids. 

This made 3 half pint jelly jars and 1 quarter pint jar.

Will keep for 2 weeks.

I'm going to water bath the next batch for shelf storage!!