Margy's Any Fruit Jam

from the kitchen of Margy C.

When fruit is plentiful, get lots and freeze it.  Either whole, chopped, smashed, or pureed well, whichever you prefer.  Freeze it in 1 or 2 cup increments for easiest  jam making.

When ready to make jam, thaw out the container.  Put in 1/2 as much sugar as the amount of fruit you are working with.  Let sugar dissolve well (5 minutes or so).  Use modified food starch (sold as Ultra Gel, Maxi Gel, and other similar names) to thicken.  Stir well, let sit for a few minutes, stir, add more if you want it thicker.

2 C fruit
1 C sugar
1/4 C Ultra Gel (more if you want thicker)

It's super easy, and better than that, super good!

Peach Pie Filling

This recipe can be found at this website http://www.pickyourown.org/peachpiefilling.htm

Simply click on the link above and it will take you to the recipe with pictures and instructions.

Pesto

from the kitchen of Gail W.

Ingredients
5 cups packed fresh basil leaves
5 cloves garlic minced
3/4 cup freshly grated Parmesan, Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts, walnuts, or pecans
1/2 cup chopped fresh parsley (optional)
Salt and pepper to taste

Directions
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you
are using walnuts instead of pine nuts and they are not already chopped, pulse them a few
times first, before adding the basil.) Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to
scrape down the sides of the food processor with a rubber spatula. Add the grated cheese
and pulse again until blended. Add a pinch of salt and freshly ground black pepper to
taste. Do not over-puree. You want to be able to see flecks of green.

If your basil crop is flourishing, make a large batch, freeze in ice cube trays, then place
cubes in plastic bags. You can then remove a cube(s) as needed.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Jalepeno Jelly

from the kitchen of Gail W.

3 green bell peppers, minced
5 to 7 jalapeno peppers (remove seeds and membranes). You can add more peppers to make it HOT
2 cups cider vinegar
6 cups sugar
Pinch salt
2 pouches (3 fluid ounces each) liquid pectin
5 drops green food coloring

Directions
Cut the peppers into 1-inch pieces, add 1/2 cup vinegar and in a food processor chop them very fine. Transfer the chopped peppers to a large, stainless steel sauce pan, add the sugar and the remaining vinegar. Over a medium heat, bring the mixture to a boil, stirring until the sugar is dissolved. Increase the heat to medium-high and bring to a full boil, at this point stir constantly. Once a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat. Immediately ladle the jelly into your jars leaving about 1/4″ headspace. Wipe rims off and screw on bands. 4 to 8 oz jars need to be processed for 10 minutes. 1 pint jars for 15 minutes. Adjust for elevation. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers. Pepper jelly can be added to whole cranberry sauce.

If you want red pepper jelly, use 3 red bell peppers and add red food coloring.

Picante Salsa

from the kitchen of Gail W.

° 2-4 fresh Jalapeno peppers (I use 2)
° 4 cloves garlic
° 1/ 2 tsp pepper
° 1 TB salt
° 4 Cups finely chopped fresh tomatoes
° 1/2 tsp cumin
° 1/2 Cup sugar
° 1 Cup vinegar
° 1-2 green peppers chopped
° 2 anaheim peppers finely chopped
° 1 Cup onion finely chopped
° 1-2 TB chopped cilantro

This recipe can be adapted to your personal taste. You can use 2 green
peppers and no anaheim. (Anaheim has a slight bite compared to green bell.)

Cheri's strawberry/raspberry freezer jam

Cheri uses ball instant fruit pectin for her jam.

2 cups pureed strawberries
2 cups pureed raspberries
2 cups sugar
1 package instant fruit pectin

Mix sugar and pectin.  Add in the fruit, stirring for 5 minutes.  Place in freezer containers leaving room for expansion.

Dill Pickles

from the kitchen of Geneal W.

It's a very simple recipe with not much specifics. I usually put a lot of dried dill sprigs in the jar and a little clove of garlic.  You can always add more garlic, if you like that flavor.  I like a strong dill flavor.

Put dill weed and clove garlic in each wide mouthed jar.  Put cucumbers in jars.

Stand jars in hot water. 

Mix:

8 cups water

2 cups vinegar

1/2 cup salt

Boil. 

Pour boiling liquid in cucumber jars until almost full.  (Leave 1/2 inch from top of jar).  

Place hot lids and bands on to seal.  Pour more hot water to cover jars and boil about 10 minutes.

~6 quarts.