Tis the season for preserving the garden's bounty. Today, I will share with you three recipes for preparing jelly, jam, and beets.
Mint Jelly
Gather some fresh Mint leaves and wash them well, pat dry, and chop up 1 packed cup of leaves. Clean your jars and lids and gather all your ingredients.
Mint Jelly Recipe
1 c. firmly packed fresh Mint leaves
1 c. boiling water
4 c. apple juice
3 c. sugar
2 T. lemon juice
Green food coloring
Put chopped mint leaves into a bowl; add boiling water; steep for 1 hour.
Press juice from the mint leaves, reserving 1/2 c. mint extract.
Combine apple juice, lemon juice, and reserved mint extract in a large saucepot.
Bring to a boil over high heat. Add sugar, stirring until dissolved.
Boil rapidly, stirring constantly, until the jelly begins to slide from a spoon-like gel.
Remove from heat and skim any foam if necessary. Add a few drops of coloring.
Ladle into hot jelly jars leaving a 1/4" headspace.
Adust caps and process for 5 minutes in a water bath canner. Yields about 4 half-pints.
Recipe Raspberry Jam
9 cups crushed Raspberries
6 cups sugar
Combine berries and sugar in a large sa8cepot. Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly to the gelling point, as the mixture thickens stir frequently to prevent sticking.
Remove from heat, skim the foam off if necessary, and ladle into hot jars leaving 1/4" headspace.
Adjust the 2-piece caps and process for 15 minutes in a water bath canner. Yields 6 - 8 half-pints.
I did a recent "Post" on harvesting the beets from the garden and per request from @goldenoakfarm I am adding the recipe here.
Spicy Pickled Beets
3 c. thinly sliced onions
2 1/2 c. apple cider vinegar
2 c. sugar
1 4 lbs beets
1/2 c. water
1 T. Black Peppercorns (optional)
1 tsp. whole allspice
1 tsp. whole cloves
1 T. mustard seed
1 tsp. canning salt
3 cinnamon sticks (broken is better)
- Wash and drain beets. Leave 2 inches of stems and tap roots.
- Cover with boiling water and cook until tender. Place in cold water, trim the ends, and remove the peel. It should slip off easily.
- Combine the remaining ingredients in a large saucepot. Bring it to a boil and reduce the heat to a simmer for 5 minutes.
- Slice the beets, add them to the brine, and cook until hot.
- Place the beets into the hot jars leaving a 1/4" headspace. Ladle the pickling liquid
over the beets. Remove air bubbles. Put on your two-piece caps and process for 30
minutes in a water bath canner. Yields about 4 pints.
- Source - All the Recipe-s are from "The Ball Blue Book Guide to Canning"
I hope you all have a wonderful time preparing your garden's harvest. Thank you for visiting my posts and have a great day. Perhaps you will make some jelly.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
I'm going to try the beets recipe!!
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All day yesterday I put in cucumbers, a special one that we here in Sweden call Boston cucumbers. The cucumber is a bit of the sweeter kind, like pickles, which are very good with everything.
I'm really going to try the mint jelly, looks so appetizing!
Good for you, the cucumbers sound great. I should see if I can get them here in the states.