This weekend, I went a little crazy. I made some vinegar garlic dilly from the tiny cucumbers I grew. I also put in 2 gallon jars of Sauerkraut, cajun spice and curry. I also put in some papaya salsa and an apple beet relish with clove and star anise. And that’s after I decanted the other 2 gallons of Sauerkraut. And let’s not talk about the 12 jars of jam I made today.
I guess teaching my pickle class on Wednesday inspired lots of fermentation. And lots of donated produce. Since I didn’t make up the recipes, I’ll link to the ones I used below. But here’s a pic of the jars!
Fun. The first batch of sauerkraut turned out really well. We will see on the rest of it, but I’m sure it will be awesome. Fermenting is so great.
apple beet relish
So, of all the jam in all the world, pineapple habanero turns out to be my most popular jam. I’m really surprised that so many people like to spread really spicy things on their toast. Or maybe they are doing something else with it? I’m really not sure. I can envision eating it as a sort of chutney, though. Here’s the recipe:
Large batch, about 9 jars. It’s pretty spicy!
6 pounds pineapple
6 cups sugar
Pinch sea salt
Habanero, to taste. I used 4 cut in half and a teaspoon or so of some dried powder.
And, 2 cups of water
I mascerated everything overnight. This jam cooks a little linger than mist jam I make, because you really want the pineapple to be cooked through. It took me a little over an hour of simmering over medium heat to make this happen. Then I mashed it all up, and cooked at high heat till the syrup set up, maybe 10 more minutes. You should be able to run your spatula over the bottom of the pan and see.the path for a bit before the jam fills it back in.
Then, fill the jars and process in a boiling water bath canner for 10 minutes.
Hey all! Here’s the jam list. It’s about 75 jars total, so quantities are limited. I’ll be making more as always, so ill update as it comes. Usually, jars are $5, with volume discounts available. I’ll also make custom jam if you want. Just let me know!
Thyme Orange marmalade
Apple pear plum with thyme
Strangely, melon jam is one of the most complimented jams I make. It’s really unexpected, I think. But delicious! The last batch I made was made with some canteloupes that were on their way to the compost. It’s always surprising how delicious melons can be when they look almost bad.
This time, I went to the amazing Persian market near me and picked up 3 melons for 59 cents a pound. They were bright orange on the outside, but turned out to be green on the inside. Delicious, though. So, I made two small batches of jam, one with habanero, and one plain. I had a request from a customer to make more spicy jam, and I figured this one would remind me of the Mexican fruit cups with chili and citrus. And it did. Yum.
2 pounds melon, chopped finely
Juice of one lemon
Pinch sea salt
2 1/2 cups sugar
And optional 1-2 habanero chilis, minced. They add pretty orange flecks!
I masceraed these overnight with the sugar and lemon to maximize the breakdown of the melon. I wanted as few chunks as possible in the final jam. I also used a potato masher at the end, before a hard boil to finish the set.
Questions about canning? Let me know! These were processed in a water bath for 10 minutes. Each batch made 4 pints, just about. I used some 4 ounce jars for the super spicy version as well.