Savor the bounty of summer fruit any time of year with jewel-toned jellies and jams. Homemade sauces, pickles and butters are the perfect fix for a bumper crop of veggies and herbs. Satisfying to give and delightful to receive, the recipes that follow are sure to become perennial favorites.
“This recipe produces zippy little pickles and preserves my green beans for months to come—if they last that long. I crank up the heat a bit with cayenne pepper.”
—MARISA MCCLELLAN PHILADELPHIA, PENNSYLVANIA
Pineapple, kiwi and a hint of lime blend nicely in a uniquely tropical combination.
—SONDRA ROGERS COLUMBUS, INDIANA
PREP: 20 MINUTES
COOK: 15 MINUTES + STANDING
MAKES: 4 CUPS
4 kiwifruit, peeled and thinly sliced
3 cups sugar
1 can (8 ounces) crushed pineapple, undrained
¼ cup lime juice
1 pouch (3 ounces) liquid fruit pectin
3 drops green food coloring, optional
1. In a 2-qt. microwave-safe bowl, combine the first four ingredients. Microwave, uncovered, on high for 7-10 minutes or until mixture comes to a full rolling boil, stirring every 2 minutes. Stir in pectin. Add food coloring if desired.
2. Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
Sweet raspberries and spicy jalapenos come together to create a chutney that tastes terrific on top of cream cheese or over grilled chicken.
—JO-ANNE COOPER CAMROSE, ALBERTA
PREP: 45 MINUTES PROCESS: 15 MINUTES MAKES: 7 HALF-PINTS
4 large onions, chopped
2 large red onions, chopped
1½ cups packed brown sugar
1 cup raisins
1¼ cups cider vinegar
1 cup balsamic vinegar
½ cup sugar
2 jalapeno peppers, seeded and chopped
2 tablespoons grated orange peel
2 teaspoons canning salt
4 cups fresh raspberries
1. In a Dutch oven, bring the first 10 ingredients to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Stir in raspberries; heat through.
2. Remove from the heat. Ladle hot mixture into hot half-pint jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
My mother-in-law and I dreamed up a recipe after we’d been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together, so she made a test batch. We quickly learned that they definitely did! After some tweaking, I came up with my own version.
—KAREN MAERKLE BALTIC, CONNECTICUT
PREP: 20 MINUTES PROCESS: 10 MINUTES MAKES: ABOUT 6 PINTS
4 cups fresh or frozen blueberries
2½ cups fresh or frozen red raspberries
2½ cups fresh or frozen strawberries
¼ cup lemon juice
2 packages (1¾ ounces each) powdered fruit pectin
11 cups sugar
1. Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
2. Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
This recipe makes ordinary orange marmalade into something really special! Sometimes I make it using strawberries that I’ve frozen without adding sugar or water. Thaw them in the refrigerator overnight.
—MRS. CRAIG PRESBREY PASCOAG, RHODE ISLAND
PREP: 1 HOUR PROCESS: 10 MINUTES
MAKES: ABOUT 10 HALF-PINTS
2 medium oranges
2 medium lemons
½ cup water
⅛ teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 pouch liquid fruit pectin (half of a 6-ounce package)
1. Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.
2. Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes.
3. Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Carefully ladle hot mixture into hot half-pint jars or freezer containers, leaving ¼-in. headspace. Remove air bubbles; wipe rips and adjust lids. Process for 10 minutes in a boiling-water canner or store in the freezer.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
My simple recipe uses regular cucumbers and doesn’t require canning. My grandkids help me make them and are proud when they take a big jar home.
—SANDRA JONES TROY, NORTH CAROLINA
PREP: 15 MINUTES + CHILLING
MAKES: 2½ QUARTS
6 pounds cucumbers
4 medium onions
4 cups sugar
4 cups white vinegar
½ cup salt
1½ teaspoons ground turmeric
1 teaspoon celery salt
1 teaspoon mustard seed
1. Slice the cucumbers ¼ in. thick. Slice onions ⅛ in. thick. Place both in a large nonmetallic bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes.
2. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally.
HOME STYLE TIP
“I save the leftover juice from my homemade bread-and-butter pickles. Then when I make tuna or macaroni salad, I pour a little of the juice into the mayonnaise mixture. Family and friends love the flavor it gives my finished salads.”
—ANN D. SUFFERN, NEW YORK
Bourbon adds bite to this holiday standby, packed in a small heavy-duty glass storage container with a tight-fitting lid. Wrap in a vintage tea towel or cloth napkin, cinch with ribbon and adorn with small ornaments.
—BECKY JO SMITH KETTLE FALLS, WASHINGTON
PREP: 35 MINUTES PROCESS: 15 MINUTES MAKES: 4 HALF-PINTS
2 packages (12 ounces each) fresh or frozen cranberries, thawed
1½ cups sugar
1 cup orange juice
¼ cup bourbon
3 teaspoons vanilla extract
1 teaspoon grated orange peel
1. In a large saucepan, combine the cranberries, sugar, orange juice and bourbon. Bring to a boil. Reduce heat; simmer, uncovered, for 18-22 minutes or until berries pop and mixture has thickened.
2. Stir in vanilla and orange peel. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
I’m nearing the age of 80 and still love to can my homegrown produce. I call this recipe “Summer in a Jar.” The peppers have a nice combination of tart and spicy flavors.
—EDNA CLEMENS WEST BRANCH, MICHIGAN
PREP: 30 MINUTES PROCESS: 15 MINUTES MAKES: 4 PINTS
4 to 6 large sweet red peppers, cut into strips
12 banana peppers, halved and seeded
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2½ cups water
2½ cups white vinegar
1¼ cups sugar
2 teaspoons canning salt
1. Pack red and banana peppers into four hot 1-pint jars to within ½ in. of the top. Divide the onion, garlic and oil among jars.
2. In a large saucepan, bring the water, vinegar, sugar and salt to a boil.
3. Carefully ladle hot mixture into the hot jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
This tangy spread is easy to make and tastes especially good on hot buttered cinnamon toast. The recipe makes enough to have on hand well beyond the growing season.
—BETTY NYENHUIS OOSTBURG, WISCONSIN
PREP: 5 MINUTES COOK: 20 MINUTES + STANDING MAKES: 5 HALF-PINTS
4 cups diced fresh or frozen rhubarb
2 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (1¾ ounces) powdered fruit pectin
4 cups sugar
1. In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.
2. Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2⅓ cups. Return to the saucepan.
3. Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.
4. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Savory canned spaghetti sauce is a tomato-grower’s dream come true! Use up your garden bounty and enjoy it later in the year.
—TONYA BRANHAM MT. OLIVE, ALABAMA
PREP: 1½ HOURS + SIMMERING PROCESS: 40 MINUTES MAKES: 9 QUARTS
25 pounds tomatoes
4 large green peppers, seeded
4 large onions, cut into wedges
4 cans (6 ounces each) tomato paste
1 cup canola oil
⅔ cup sugar
¼ cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice
1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.
2. In a food processor, cover and process the green peppers and onions in batches until finely chopped.
3. In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
4. Add lemon juice to nine hot quart jars, 2 tablespoons in each. Ladle hot mixture into jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
A dear friend shared her delightful strawberry jam recipe with me when we lived in Germany. It’s lovely on ice cream, too!
—MARY JEAN ELLIS INDIANAPOLIS, INDIANA
PREP: 40 MINUTES + FREEZING MAKES: 4½ PINTS
2 quarts fresh strawberries
5½ cups sugar
1 cup light corn syrup
¼ cup lemon juice
¾ cup water
1 package (1¾ ounces) powdered fruit pectin
1. Wash and mash the berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for 10 minutes.
2. In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
3. Pour into jars or freezer containers, leaving ½-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Tarragon is a native herb of central Asia and was brought to Spain by the Moors. It has been an important ingredient in French cuisine since the 16th century.
—TASTE OF HOME TEST KITCHEN
PREP: 5 MINUTES + CHILLING
MAKES: ½ CUP
½ cup butter, softened
¼ cup minced fresh tarragon
⅛ teaspoon lemon juice
Dash salt and pepper
1. In a small bowl, beat all ingredients with a fork or whisk until well blended. Shape into a log; wrap in plastic wrap. Refrigerate for a week or freeze for several months. Slice and use on fish, poultry, vegetables, pasta and bread.
HOME STYLE TIP
Freeze scoops or rosettes of flavored butter on a parchment paper-lined baking sheet. Once frozen, arrange the butter portions on layers of paper in a freezer container. Remove the desired number of portions from the freezer when needed. Melt over steaks or broiled fish for a tasty treat.
Make a tasty basil butter during the growing season and freeze it for later use. When veggies are sauteed in the butter, they taste as fresh as the herbs do when they come out of the garden.
—EMILY CHANEY PENOBSCOT, MAINE
YIELD: 4 DOZEN BUTTER BALLS.
1½ cups loosely packed fresh basil leaves
½ pound butter, softened
1 teaspoon lemon juice
1 teaspoon seasoned pepper
½ teaspoon garlic salt
1. In a food processor, chop basil. Add the butter, lemon juice and pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables.
This fruity spread captures the taste of summer! Low in sugar, it’s not overly sweet...and the fresh peach flavor really comes through. You’ll want to try it on everything from bagels to waffles.
—REBECCA BAIRD SALT LAKE CITY, UTAH
PREP: 20 MINUTES COOK: 10 MINUTES + COOLING MAKES: ABOUT 3½ CUPS
7 medium peaches (2 to 2½ pounds)
⅓ cup sugar
1 tablespoon lemon juice
1 envelope unflavored gelatin
¼ cup cold water
1. Drop peaches in boiling water for 1 minute or until peel has softened. Immediately dip fruit in ice water. Peel and chop peaches. In a large saucepan, combine the peaches, sugar and lemon juice. Bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, for 5 minutes.
2. Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. Remove peach mixture from the heat; stir in gelatin mixture until dissolved. Cool for 10 minutes. Pour into jars. Refrigerate for up to 3 weeks.
When I make mustard, I like to use fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. Mustard adds zip to burgers and cold deli sandwiches.
—JOYCE LONSDALE UNIONVILLE, PENNSYLVANIA
PREP: 15 MINUTES
COOK: 5 MINUTES + STANDING
MAKES: 1½ CUPS
½ cup tarragon or cider vinegar
½ cup water
¼ cup olive oil
2 tablespoons prepared horseradish
½ teaspoon lemon juice
1 cup ground mustard
½ cup sugar
½ teaspoon salt
1. In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds.
2. Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small containers with tight-fitting lids. Store in the refrigerator.
Here’s a great way to put your garden bounty to use! Turn that ripe zucchini into a crunchy, flavorful burger topping.
—ROMAINE WETZEL RONKS, PENNSYLVANIA
PREP: 35 MINUTES + STANDING PROCESS: 10 MINUTES
MAKES: 5 PINTS
8 cups sliced zucchini
4 large onions, sliced
1 large green pepper, sliced
3 tablespoons canning salt
1 quart white vinegar
2 cups sugar
2 teaspoons celery salt
2 teaspoons ground turmeric
1 teaspoon ground mustard
1. In a large bowl, combine the zucchini, onions and green pepper; sprinkle with canning salt and cover with cold water. Let stand for 2 hours; rinse and drain.
2. In a large saucepan, bring the remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand for 2 hours.
3. Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Carefully ladle hot mixture into hot 1-pint jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading the jelly on slices of homemade bread.
—ELAINE SOPER TRINITY BAY, NEWFOUNDLAND AND LABRADOR
PREP: 1¼ HOURS PROCESS: 5 MINUTES MAKES: 6 PINTS
2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1. Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups.
2. Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
3. Remove from the heat. Skim any foam. Carefully ladle hot mixture into sterilized hot pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Here’s a delicious condiment for the garlic lover on your list. You’ll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MINUTES PROCESS: 10 MINUTES MAKES: 3 HALF-PINTS
2 quarts water
3 cups garlic cloves
12 coriander seeds
6 whole peppercorns
3 dried hot chilies, split
3 whole allspice
1 bay leaf, torn into three pieces
1½ cups white wine vinegar or distilled white vinegar
1 tablespoon sugar
1½ teaspoons canning salt
1. In a large saucepan, bring water to a boil. Add garlic and boil for 1 minute. Meanwhile, divide the coriander, peppercorns, chilies, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within ½ in. of the top.
2. In a small saucepan, combine the vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Treasured family recipes such as this one become like old friends. Crispy pickle spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers.
—BETTY KAY SITZMAN WRAY, COLORADO
PREP: 50 MINUTES PROCESS: 15 MINUTES MAKES: 9 QUARTS
11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies
1. In a stockpot, bring the water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into hot quart jars within ½ in. of top. Place one dill head, two garlic cloves and two peppers in each jar.
2. Carefully ladle hot mixture into jars, leaving ½-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
My fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer.
—DANA HAYES CANTON, OHIO
PREP: 45 MINUTES PROCESS: 15 MINUTES MAKES: 7 PINTS
5 pounds tomatoes
4 large green peppers, chopped
3 large onions, chopped
2 large sweet red peppers, chopped
2 habanero peppers, seeded and finely chopped
1 cup white vinegar
1 can (6 ounces) tomato paste
3 teaspoons salt
1. Fill a Dutch oven two-thirds with water; bring to a boil. Score an “X” on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes.
2. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness.
3. Carefully ladle hot mixture into hot 1-pint jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Editor’s Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
For a beautiful jelly to give as gifts, this one can’t be beat. Not only is it delicious, it’s guaranteed to impress all recipients!
—BERNARD BELLIN FRANKLIN, WISCONSIN
PREP: 40 MINUTES + STANDING
PROCESS: 5 MINUTES
MAKES: ABOUT 5 HALF-PINTS
8 cups fresh violet blossoms
3½ cups boiling water
1 package (1¾ ounces) powdered fruit pectin
½ cup lemon juice
4 cups sugar
1. Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally.
2. Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms.
3. Measure violet liquid; add enough water to measure 3½ cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color).
4. Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute.
5. Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Editor’s Note: Only pick flowers from chemical-free woods or lawns. Also, be sure your blossoms come from the common wild violet, not the African violet houseplant, which is inedible. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
My family loves jalapeno jelly served with meat or spread over crackers with cream cheese. It’s in hot demand as a gift.
—BEV ELLIOTT PEOTONE, ILLINOIS
PREP: 30 MINUTES PROCESS: 10 MINUTES
MAKES: ABOUT 5 HALF-PINTS
5 cups sugar
2 medium tart apples, peeled and coarsely chopped
1½ cups cider vinegar
¾ cup finely chopped green pepper
8 to 10 jalapeno peppers, seeded and chopped
¼ cup water
6 to 8 drops green food coloring
2 pouches (3 ounces each) liquid fruit pectin
Cream cheese and assorted crackers
1. In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain mixture and return to pan. Stir in food coloring. Return to a rolling boil over high heat. Stir in pectin; boil for 2 minutes, stirring constantly.
2. Remove from the heat; skim off foam. Pour hot liquid into hot half-pint jars, leaving ¼-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water canner. Serve with cream cheese on crackers.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Tangy and bright, this tasty chutney can top cheese spread on crackers or accompany any type of meat on your plate.
—DEB DARR FALLS CITY, OREGON
PREP: 1 HOUR PROCESS: 10 MINUTES
MAKES: 9 HALF-PINTS
4 pounds carrots, sliced
2 medium oranges
1 medium lemon
2 tablespoons mixed pickling spices
2½ cups sugar
1⅓ cups cider vinegar
1 cup flaked coconut
1 tablespoon minced fresh gingerroot
½ teaspoon hot pepper sauce
1. Place carrots in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until very tender. Drain carrots; puree in a food processor.
2. Using a vegetable peeler, remove peel from oranges and half of the lemon; cut peel into long narrow strips. Remove remaining peel from lemon and the white pith from lemon and oranges; thinly slice fruit, discarding seeds.
3. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in a Dutch oven. Add the sugar, vinegar and citrus peels; bring to a boil.
4. Reduce heat; simmer, uncovered, for 5 minutes. Stir in carrots and sliced fruit. Return to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. Discard spice bag. Stir in the coconut, ginger and pepper sauce.
5. Carefully ladle hot chutney into hot half-pint jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Here’s a sweet and spicy twist on salsa. Served with chips, it’s an excellent party starter. It also adds a refreshing touch to grilled fish or meat.
—ANGELA LONGTIN CAVALIER, NORTH DAKOTA
PREP: 50 MINUTES PROCESS: 15 MINUTES MAKES: 7 PINT JARS
12 medium tomatoes (about 4 pounds)
2 large red onions, chopped
2 medium green peppers, chopped
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 can (15 ounces) tomato sauce
1 can (12 ounces) tomato paste
3 cans (4 ounces each) chopped green chilies
2 cans (4 ounces each) diced jalapeno peppers, drained
⅓ cup white vinegar
2 tablespoons salt
6 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon pepper
1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop.
2. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or to desired thickness.
3. Carefully ladle hot mixture into hot 1-pint jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Here’s a classic condiment to go with roasted lamb. With its bright green tone, the jelly is a striking addition to the holiday buffet table.
—NAOMI GIDDIS TWO BUTTES, COLORADO
PREP: 15 MINUTES + STANDING
PROCESS: 10 MINUTES
MAKES: 11 HALF-PINTS
4½ cups water
3 cups packed fresh mint, crushed
7 cups sugar
¼ cup lemon juice
2 to 4 drops green food coloring
2 pouches (3 ounces each) liquid pectin
1. In a large saucepan, bring water and mint to a boil. Remove from the heat; cover and let stand for 15 minutes. Strain, reserving 3⅓ cups liquid (discard remaining liquid).
2. In a Dutch oven, combine the sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cover and stir for 1 minute. Add pectin; return to a boil. Cook and stir for 1 minute. Remove from the heat; let stand for 5 minutes.
3. Skim off foam. Pour the hot liquid into hot sterilized half-pint jars, leaving ¼-in. headspace. Adjust caps.
4. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
For years, I had trouble finding a pizza my family likes. So I started making my own. The evening I served it to company and they asked for my recipe, I thought, “I finally got it right!” When I prepare my sauce, I usually fix enough for three to four pizzas and freeze it. Feel free to spice up my sauce to suit your family’s preferences.
—CHERYL KRAVIK SPANAWAY, WASHINGTON
PREP: 10 MINUTES
COOK: 70 MINUTES
MAKES: ABOUT 4 CUPS
2 cans (15 ounces each) tomato sauce
1 can (12 ounces) tomato paste
1 tablespoon Italian seasoning
1 tablespoon dried oregano
1 to 2 teaspoons fennel seed, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1. In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool.
2. Pour into freezer containers, leaving ½-in. headspace. Freeze for up to 12 months.
Editor’s Note: Use the sauce with crust and toppings of your choice to make a pizza; 1⅓ cups of sauce will cover a crust in a 15-in. x 10-in. x 1-in. pan.
While my jam won a first-place ribbon at our local county fair, that may not be the highest compliment it’s received. Two girlfriends I share it with tell me if they don’t hide the jam from their husbands and children, they’ll devour an entire jarful in just one sitting!
—PATRICIA LARSEN LESLIEVILLE, ALBERTA
PREP: 35 MINUTES PROCESS: 15 MINUTES MAKES: 5 HALF-PINTS
2⅔ cups finely chopped peeled peaches
1½ cups crushed raspberries
3 cups sugar
1½ teaspoons lemon juice
1. In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar is dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam.
2. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
With sweet, tangy and spiced flavors, these pickled beets are so good, they’ll convert any naysayers!
—EDNA HOFFMAN HEBRON, INDIANA
PREP: 1¼ HOURS PROCESS: 35 MINUTES MAKES: 4 PINTS
3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-35 minutes or until tender. Remove from the water; cool. Peel beets and cut into fourths.
2. Place beets in a Dutch oven. Add the sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Discard spice bag.
3. Carefully pack beets into hot 1-pint jars to within ½ in. of the top. Carefully ladle hot liquid over beets, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
I have lived on a farm all my life, so I have always had a garden. I can a lot of my garden-grown fruits and veggies, and I make these wonderful preserves every year.
—EVELYN STEARNS ALTO PASS, ILLINOIS
PREP: 1¼ HOURS PROCESS: 20 MINUTES MAKES: 5 HALF-PINTS
4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground ginger
2 medium lemons, chopped
1 cup water
2 pounds yellow pear tomatoes, chopped
1. In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently.
2. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Here’s a sweet and citrusy marmalade that’s perfect for spreading on English muffins or biscuits. It also makes a delicious housewarming or hostess gift.
—STEPHANIE HEISE ROCHESTER, NEW YORK
PREP: 20 MINUTES COOK: 10 MINUTES + STANDING MAKES: 4 CUPS
2 medium oranges
2 cans (8 ounces each) crushed pineapple, drained
4 cups sugar
2 tablespoons lemon juice
1. Grate outer peel from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange peel and orange sections; cover and process until orange is in small pieces.
2. In a wide-bottomed microwave-safe 2½-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2½ minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1½ to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes.
3. Carefully pour into jars or freezer containers; cool to room temperature, about 1 hour.
4. Cover and let stand at room temperature for 4 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Editor’s Note: This recipe does not use pectin. This recipe was tested in a 1,100-watt microwave.
When I first saw this recipe, I couldn’t imagine that freezing cucumbers would work. But to my surprise, they came out perfectly! Now I take them to picnics and give them to friends and neighbors.
—CONNIE GOENSE PEMBROKE PINE, FLORIDA
PREP: 20 MINUTES + STANDING
MAKES: 10 PINTS
4 pounds pickling cucumbers, sliced
8 cups thinly sliced onions
¼ cup salt
¾ cup water
4 cups sugar
2 cups cider vinegar
1. In two large bowls, combine the cucumbers, onions, salt and water. Let stand at room temperature for 2 hours. Do not drain.
2. Add sugar and vinegar; stir until sugar dissolves. Pack into 1-pint freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks.
3. Thaw at room temperature for 4 hours before serving.
This is a great addition to any Mexican dish. You can adjust the heat by reducing the amount of hot peppers and hot sauce.
—ELLEN KATZKE DELAVAN, MINNESOTA
PREP: 30 MINUTES
COOK: 10 MINUTES + STANDING
MAKES: 4½ CUPS
2 cups finely chopped plum tomatoes (6 to 7)
½ cup finely chopped onion
1 can (8 ounces) tomato sauce
¼ cup chopped fresh cilantro
¼ cup finely chopped fresh or canned jalapeno peppers
2 tablespoons lime juice
1 teaspoon grated lime peel
¼ teaspoon hot pepper sauce
1½ cups sugar
1 package (1¾ ounces) pectin for lower sugar recipes
¼ cup water
1. In a large bowl, combine the tomatoes, onion, tomato sauce, cilantro, peppers, lime juice, peel and hot pepper sauce; set aside.
2. In a large saucepan, combine sugar and pectin; stir in water. Bring to a boil; boil and stir for 1 minute. Remove from the heat. Stir in tomato mixture; continue to stir until well combined.
3. Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Here’s the best, most delightfully fruity topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends.
—GERI DAVIS PRESCOTT, ARIZONA
PREP: 5 MINUTES COOK: 30 MINUTES + CHILLING MAKES: 4 CUPS
16 ounces dried apricots
2½ cups orange juice
¾ cup sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1. In a large kettle, combine the apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the lemon juice, cinnamon and ginger. Remove from the heat and cool to room temperature.
2. Puree in a food processor or blender until smooth. Spoon into jars or freezer containers, leaving ½-in. headspace. Refrigerate for up to 3 weeks or freeze for up to 1 year.
With a hint of apple and cinnamon, this jelly spreads holiday cheer on everything from breads to bagels and muffins. Its rosy pink color looks lovely blushing through the clear jars I decorate with fabric-covered lids.
—BETSY PORTER BISMARCK, NORTH DAKOTA
PREP: 10 MINUTES PROCESS: 5 MINUTES MAKES: ABOUT 6 HALF-PINTS
4 cups apple juice
½ cup red-hot candies
1 package (1¾ ounces) powdered fruit pectin
4½ cups sugar
1. In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
2. Remove from the heat; skim off any foam and discard any undissolved candies. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving ¼-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
To be honest, I don’t especially like cooking. My husband, however, loves it! Now that he’s retired, Bob’s taken up making jelly. I help him prepare this one because it’s my favorite.
—JEAN COLEMAN OTTAWA, ONTARIO
PREP: 20 MINUTES
PROCESS: 10 MINUTES
MAKES: 8 HALF-PINTS
4½ to 5 pounds rhubarb (4½ to 5 quarts), cut into 1-inch pieces
7 cups sugar
1 to 2 drops red food coloring, optional
2 pouches (3 ounces each) liquid fruit pectin
1. Grind the rhubarb in a food processor or grinder. Line a strainer with four layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3½ cups. Pour juice into a Dutch oven; add sugar and food coloring if desired.
2. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Chock-full of peaches, raisins and pecans, these special preserves enhance ordinary slices of toast.
—REDAWNA KALYNCHUK SEXSMITH, ALBERTA
PREP: 1¼ HOURS PROCESS: 10 MINUTES
MAKES: 5 HALF-PINTS
1 cup golden raisins
¾ cup boiling water
2 pounds peaches, peeled and chopped
4 teaspoons grated orange peel
⅓ cup orange juice
2 tablespoons lemon juice
3 cups sugar
½ cup chopped pecans
3 tablespoons Amaretto
1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Place raisins with liquid in a large saucepan. Add peaches and orange peel. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until peaches are tender.
2. Stir in orange and lemon juices; return to a boil. Add sugar. Cook, uncovered, over medium heat for 25-30 minutes or until thickened, stirring occasionally. Add pecans; cook 5 minutes longer. Remove from the heat; stir in Amaretto.
3. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
My family is always ecstatic when they see an oven-fresh apple pie cooling on the counter. What a convenience it is to have jars of homemade pie filling on hand so I can treat them to pies year-round.
—LAURIE MACE LOS OSOS, CALIFORNIA
PREP: 35 MINUTES COOK: 20 MINUTES + COOLING
MAKES: 5½ QUARTS (ENOUGH FOR ABOUT FIVE 9-INCH PIES)
18 cups sliced peeled tart apples (about 6 pounds)
3 tablespoons bottled lemon juice
4½ cups sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
10 cups water
1. In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes.
2. Ladle into freezer containers, leaving ½-in. headspace. Cool at room temperature no longer than 1½ hours. Seal and freeze; store up to 12 months.
I make this unique marmalade for our church bazaar every fall. It sells out in no time at all! The colors are so attractive.
—HELEN WITT MINNEAPOLIS, MINNESOTA
PREP: 1¼ HOURS PROCESS: 10 MINUTES MAKES: 9 HALF-PINTS
5 medium ripe tomatoes
4 cups chopped peeled tart apples (about 4 large)
2 medium lemons, seeded and finely chopped
6 cups sugar
2¼ teaspoons ground ginger
8 whole cloves
1. Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar is dissolved. Reduce heat; simmer for 40 minutes, stirring frequently.
2. Remove spice bag. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Even the heat-shy will want to dip into bread and butter pickles with a surprise flavor kick. Ay caramba! They’re great!
—KAREN OWEN RISING SUN, INDIANA
PREP: 45 MINUTES + STANDING PROCESS: 15 MINUTES MAKES: 7 PINTS
4 pounds cucumbers, sliced
5 small onions, sliced
4 jalapeno peppers, sliced and seeded
½ cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1½ teaspoons ground turmeric
½ teaspoon ground cloves
1. In a container, combine the cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
2. In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
3. Carefully ladle hot mixture into hot pint jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Editor’s Notes: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
I make dozens of jars of salsa each fall to enjoy during the winter. I also give it as gifts and donate jars to school parties. It adds zip to everything from chips and fajitas to meat loaf.
—CATH MCKENNA SUMMERSIDE, PRINCE EDWARD ISLAND
PREP: 25 MINUTES COOK: 30 MINUTES + COOLING MAKES: ABOUT 6 CUPS
¾ cup chopped onion
½ cup finely chopped celery
⅓ cup finely chopped sweet red or green pepper
1 to 2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
¼ cup olive oil
12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
3 cans (6 ounces each) tomato paste
⅓ cup lime juice
⅓ cup white vinegar
1 tablespoon honey
1 tablespoon sugar
1½ teaspoons salt
1 teaspoon dried basil
1. In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender.
2. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely.
3. Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
If you like pina coladas, you’ll love our jam. But here’s the kicker: The secret ingredient is fresh zucchini. Because this jam is so unexpectedly delicious, we challenge you to try it in a radical new way. Tell us what you think!
—TASTE OF HOME TEST KITCHEN
PREP: 15 MINUTES COOK: 20 MINUTES + COOLING
MAKES: 3½ PINTS
6 cups sugar
6 cups shredded peeled zucchini
1 can (8 ounces) crushed pineapple, undrained
¼ cup lime juice
2 packages (3 ounces each) pineapple gelatin
1 teaspoon rum extract
1. In a Dutch oven, combine the sugar, zucchini, pineapple and lime juice. Bring to a boil. Boil for 10 minutes, stirring constantly. Remove from the heat; stir in gelatin and extract until gelatin is dissolved.
2. Pour into jars or freezer containers, leaving ½-in. headspace. Cool completely before covering with lids. Refrigerate for up to 3 weeks or freeze for up to 1 year.
This recipe is like giardiniera but sweeter. I have a certain sense of pride giving jars as gifts knowing all the vegetables were raised in my own garden.
—LINDA CHAPMAN MERIDEN, IOWA
PREP: 1 HOUR + CHILLING
PROCESS: 20 MINUTES/BATCH MAKES: 11 PINTS
3 large onions, cut into wedges
3 medium green peppers, cut into 1-inch pieces
3 medium sweet red peppers, cut into 1-inch pieces
¼ cup canning salt
6 celery ribs, cut into 2-inch lengths
6 medium carrots, cut into ½-inch slices
3 cups cauliflower florets
3 cups cut fresh green beans (2-inch lengths)
3 medium zucchini, cut into 1-inch slices
6 cups sugar
6 cups white vinegar
¼ cup mustard seed
¼ cup celery seed
1. In a bowl, combine the onions, peppers and canning salt. Cover and refrigerate overnight.
2. Drain; place in a stockpot. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. Carefully ladle hot mixture into hot 1-pint jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Here’s a flavorful topping for ice cream and shortcake. We even like it over waffles!
—KATIE KOZIOLEK HARTLAND, MINNESOTA
PREP: 20 MINUTES + STANDING MAKES: 4 PINTS
3 cups mashed fresh raspberries
3 cups sugar
1 cup light corn syrup
1 package (3 ounces) liquid fruit pectin
2 tablespoons lemon juice
4 cups whole fresh raspberries
1. In a large bowl, combine mashed berries, sugar and corn syrup. Let stand for 10 minutes. In small bowl, combine liquid pectin and lemon juice. Stir into fruit mixture for 3 minutes to distribute pectin evenly. Stir in whole berries.
2. Transfer to 1-pint freezer containers; seal and let stand at room temperature for 24 hours or until partially set. Store in refrigerator up to 3 weeks or freeze for up to 1 year. Thaw and stir before using. Serve over ice cream, sponge cake, shortcake, waffles or plain yogurt.
My deliciously different green jelly gets its flavor from an unusual source—rosemary. The herb adds a refreshing zip to the otherwise sweet spread.
—MARGARET DUMIRE CARROLL, OHIO
PREP: 35 MINUTES PROCESS: 10 MINUTES MAKES: 3½ PINTS
1¼ cups boiling water
2 tablespoons minced fresh rosemary
3 cups sugar
¼ cup cider vinegar
1 pouch (3 ounces) liquid fruit pectin
2 to 3 drops green food coloring
1. In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1¼ cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute.
2. Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
It’s so easy to have a tasty relish on hand for hot dogs, hamburgers and other dishes. Share it with a friend.
—KELLY MARTEL TILLSONBURG, ONTARIO
PREP: 1½ HOURS + SIMMERING
PROCESS: 20 MINUTES
MAKES: 10 PINTS
10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4½ cups white vinegar
2½ cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1. In a saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
2. Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag.
3. Carefully ladle relish into hot 1-pint jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
I’m sure to pick up extra bags of cranberries in the fall so I can make this lovely jam year-round. The kids love it on peanut butter sandwiches. Jars make great gifts.
—MARJILEE BOOTH CHINO HILLS, CALIFORNIA
PREP: 20 MINUTES
PROCESS: 10 MINUTES
MAKES: 6 HALF-PINTS
2 packages (10 ounces each) frozen sweetened raspberries, thawed
4 cups fresh or frozen cranberries
1 package (1¾ ounces) powdered fruit pectin
5 cups sugar
1. Drain raspberries, reserving juice; add enough water to juice to measure 1½ cups. Pour into a Dutch oven. Add the raspberries, cranberries and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Family and friends will never guess the secret ingredient in this jam. It’s tomatoes! I got the recipe from a co-worker, and it is just delicious.
—ELIZABETH BAKER BIRDSBORO, PENNSYLVANIA
PREP: 15 MINUTES COOK: 35 MINUTES + STANDING MAKES: ABOUT 5½ CUPS
5 cups chopped peeled fresh tomatoes
4 cups sugar
1 tablespoon lemon juice
2 packages (3 ounces each) raspberry gelatin
1. In a large saucepan, combine the tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Remove from the heat. Skim off foam if necessary. Stir in gelatin until completely dissolved.
2. Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand for 3 hours or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The sweet and tart juice is what makes the jam taste so good.
—CAROL RADIL NEW BRITAIN, CONNECTICUT
PREP: 10 MINUTES COOK: 1 HOUR 20 MINUTES + STANDING MAKES: 5 CUPS
12 ounces dried apricots
1 cup water
1 can (20 ounces) crushed pineapple, undrained
½ cup grapefruit juice
3 cups sugar
1. In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer for 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or until thick and translucent, stirring frequently.
2. Pour into jars or freezer containers; cool to room temperature, about 1 hour.
3. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Editor’s Note: This recipe does not use pectin.
Give in to temptation and buy fresh berries in bulk. You’ll be glad you did when you transform those ripe little gems into a sweet spread that can also get you out of a gift-giving jam.
—SHANNON BECKER BURTON, OHIO
PREP: 20 MINUTES + STANDING COOK: 10 MINUTES MAKES: 3 PINTS
2 cups fresh strawberries
2 cups fresh raspberries
2 cups fresh blackberries
5¼ cups sugar
2 tablespoons lemon juice
1 package (1¾ ounces) powdered fruit pectin
¾ cup water
1. In a food processor, process the berries in batches until finely chopped. Transfer to a large bowl. Stir in sugar and lemon juice. Let stand for 10 minutes, stirring occasionally.
2. In a small saucepan, combine fruit pectin and water. Bring to a boil; cook and stir for 1 minute. Add to fruit mixture; stirring constantly for 4-5 minutes or until sugar is dissolved.
3. Pour into jars or freezer containers, leaving ½-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Everyone will love getting into these pickles. They owe their fun color and sweet-sour taste to a long soak in fruity Kool-Aid.
—TASTE OF HOME TEST KITCHEN
PREP: 10 MINUTES + CHILLING MAKES: 3 CUPS
1 jar (32 ounces) whole dill pickles, undrained
⅔ cup sugar
1 envelope unsweetened Kool-Aid mix, flavor of your choice
1. Drain pickles, reserving juice. In a bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside.
2. Slice pickles; return to jar. Pour juice mixture over pickles. Discard remaining juice. Cover and refrigerate for 1 week before serving.
1. Get guidance. A good reference book to guide you through the processes is invaluable. We like the Ball Blue Book Guide. Another great resource is The University of Georgia’s website, uga.edu/nchfp/index.xhtml. Maintained in cooperation with the USDA, it covers a variety of food preservation topics.
2. Play it safe. Stick with recipes that follow USDA guidelines. All recipes at tasteofhome.com are screened and tested for compliance.
3. Think small. Your goal shouldn’t be to put up enough tomatoes to last your extended family through June. Start with small batches.
4. Gather everything you’ll need before you begin. Use the right size jars to ensure sufficient processing. And don’t put up food in mayonnaise jars: Commercial jars are more likely to break in the canning process than jars designed for home canning.
5. Start early in the day. You want to give yourself plenty of time.
6. Learn together. Canning takes work. It’s more fun when you can with a friend.
Can Do!
I’m all about preserving the harvest.
I’m a food writer and teacher from Philadelphia. Home canning is an all-consuming passion of mine.
Coincidentally, food preservation is making a comeback. Cooks of all ages are increasingly interested in capturing fresh flavors and doing so affordably. I want to help people let go of their fears about canning. My goal is to make it accessible and fun.
I grew up in Oregon, and I loved helping my mother transform wild berries and backyard apples into jams and sauces. Years later, in college, I picked up a nifty old pint-size Ball jar with a wire clamp closure and started a jar collection. I used them to hold everything from sugar to leftovers. In those early years, they even doubled as drinking glasses!
Then, five years ago, I went blueberry picking with friends and came home with 10 pounds of fruit and a craving for jam. I started using my jars for their intended purpose.
Now I fill hundreds of jars each season with pickled vegetables, salsa, soup stock, whole tomatoes and more.
I extended my passion to the keyboard, too. I’ve launched a blog, foodinjars.com. Aiming to open more eyes to the world of preserving, I share personal canning experiences, food photos, tutorials on proper technique and recipes for a potpourri of canned goods.
My readers are from all walks of life, from the city and country alike. Some are longtime canners excited to find kindred spirits. Others are novices ready to roll up their sleeves and try canning for the first time.
What they all share is an appreciation for the wonderful, exciting flavors of home-canned food. They like the fact that they know exactly what goes into their foods, because they put it there.
In the canning classes I teach in southeastern Pennsylvania, my students do everything from sterilizing and processing jars to setting them out to cool and listening for the musical ping, a sound that I like to call “the symphony of sealing.”
Sometimes, I also serve as guest presenter at canning parties, which is a lot of fun. Friends get together, break out their canning gear and spend an afternoon “putting up” with each other.
Canning parties are a blast—and a great way to tackle a good deal of preserving. Everyone leaves the party with a feeling of accomplishment. You take home something you’ve made and knowledge that will help you do more of it in the future.
You don’t need a huge farm-style kitchen and fancy equipment to can—just a bit of counter space, a stove, a sink and a few pots.
Nor do you need a lot of room, as my husband, Scott, can attest. In our little apartment, Scott has grown accustomed to finding my canned goods in the hall closet, our dining room cabinet and even tucked under the bedroom dresser!
Canning is a great way to feel connected and to extend the season’s bounty. It’s fun to spend a sunny day at a farmers market or a U-pick farm, and then preserve your harvest at home.
There’s nothing like reaching into the cupboard in the dreary days of winter and pulling out a fresh, beautiful jar of summer.
Summer doesn’t feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment!
—MARISA MCCLELLAN PHILADELPHIA, PENNSYLVANIA
PREP: 35 MINUTES PROCESS: 10 MINUTES/BATCH MAKES: 9 HALF-PINTS
8 cups fresh blueberries
6 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
½ teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin
1. Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
This recipe produces zippy little pickles and preserves my green beans for months to come—if they last that long. I crank up the heat a bit with cayenne pepper.
—MARISA MCCLELLAN PHILADELPHIA, PENNSYLVANIA
PREP: 20 MINUTES
PROCESS: 10 MINUTES MAKES: 4 PINTS
1¾ pounds fresh green beans, trimmed
1 teaspoon cayenne pepper
4 garlic cloves, peeled
4 teaspoons dill seed or 4 fresh dill heads
2½ cups water
2½ cups white vinegar
¼ cup canning salt
1. Pack beans into four hot 1-pint jars to within ½ in. of the top. Add the cayenne, garlic and dill seed to jars.
2. In a large saucepan, bring the water, vinegar and salt to a boil.
3. Carefully ladle hot mixture over beans, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.