Saturday, July 17, 2021

Pineapple Jalapeño Relish

 



Ingredients

  • 8 cups diced pineapple (2 fresh pineapples or from frozen)
  • 1 medium red onion, diced (about 1 ½ cups)
  • 4-6 Jalapeño peppers, seeded and chopped
  • 1 cup apple cider vinegar
  • ½ cup water
  • ½ cup sugar
  • 2 tsp salt
  • 2 tsp ground coriander seed

In This Recipe

  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Pulse pineapple, red onion and jalapeno in the bowl of a food processor a few times just to fine chop, being careful not to puree.
  3. Combine remaining ingredients in a non-reactive pot set over medium heat. Bring to a boil, lower heat and simmer for 5 minutes. Add pineapple mixture and simmer, stirring, until liquid has reduced by half, about 15-20 minutes.
  4. Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  5. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

*Wear gloves when working with hot peppers.

Pairs well with: Grilled Pork Chops

Rhubarb Strawberry Jam

 

Rhubarb, the harbinger of spring.  And, this year, I have a beautiful, large rhubarb plant, just waiting to be harvested.  Pair it with strawberry and you know spring is definite here. Because both are low in pectin, this recipe adds the peel and the flesh of oranges to give this bright-flavored, tangy jam the body it needs. 

Perfect for scones and coffee on the patio.

This recipe makes 7 x 250 ml jars.

Strawberry Fig Jam

This week, figs season intersected with strawberry season.  This strawberry fig jam is delicious!  It's made without pectin, so it turns out to be less sweet and  slightly runny. 

This recipe makes a very small batch- 3 x 250 ml jars.


Ingredients:

1 lb       fresh purple Mission figs, stems removed, cut into small pieces

1 lb       fresh strawberries, quartered

1/3 cup lemon juice

2 cups  white sugar


Directions:

Place figs, strawberries, lemon juice and sugar in a non-reactive saucepot.   Cover and let stand for 45 minutes, stirring occasionally.

Bring the mixture to a boil over high heat, then reduce heat to medium and boil rapidly, uncovered, stirring occasionally, for about 10 minutes. Continue to cook about 2 minutes more, stirring constantly, until mixture jells. Remove from heat.

Ladle into sterilized jars, leaving ¼-inch (5-mm) headspace at the rim. Cover with 2-piece lids and process in a steam canner for 10 minutes.  Once cool, check for proper seal (the lids should be slightly concave) and store in a cool, dry place.


June 2021:  I let it stand overnight.  Next time, suggest removing the fruit from the syrup after it has macerated overnight.  Bring the syrup to the boil, until the thermometer reads 220 degrees, then add the fruit and boil for about two minutes.  Could also add grated lemon rind at the very end.