Marmalade made with translucent bits of pumpkin mingled with orange and lemon has a flavor that’s lighter and fresher than most all citrus marmalades. You can use a leftover jack-o-lantern but do so while it’s still fresh and firm. Cut the pumpkin in half and use a large metal spoon to scrape away soot, candle wax, and any remaining seeds. Wash and drain well: cut into chunks, wrap airtight, and refrigerate.
1 each medium sized orange and lemon, discarding end pieces; cut slices into quarters. In a large 4 or 5 quart heavy saucepan, combine the orange, lemon and water. Bring to boiling, cover and simmer until orange peel is tender when pierced (about 25 minutes).
Meanwhile, peel pumpkin and cut away blossom and stem ends. Cut into strips about ½ inch wide and 1/8 inch thick; then cut strips into ½ inch squares (you should have 2 quarts pumpkin). Add sugar to the pan; cook and stir until it dissolves. Add the pumpkin, turn heat to high and cook rapidly (uncovered), stirring often as mixture thickens. Cook until the jell point is reached; it takes about 40 minutes. Cover and let stand at room temperature for 18-24 hours.
Prepare 2 pint sized canning jars. Return marmalade to medium high heat; bring to a full, rolling boil, stirring often to prevent the marmalade from sticking, boil for 1 minute. Pour into hot jars and seal. Makes 2 pints.
From: Home Canning A Sunset Book
Update: Do not water bath, use in freezer only due to botulism. I'm sorry I didn't know when I published this that it was unsafe, the book is dated 1976. thanks.
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Banana jam recipe
BANANA JAM RECIPE
4 cups prepared fruit (about 11 fully ripe medium bananas)
1/2 cup fresh lemon juice
1 tsp. EVER-FRESH Fruit Protector (optional) (or Fruit Fresh)
1 box powdered SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
6 cups sugar, measured into separate bowl (See tip below.)
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot.
STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
This colorful zucchini relish is crisp and tart. It goes well with anything.
5 lbs. zucchini (about 20 medium sized)
6 large onions
1/2 cup salt
Cold water
2cups white wine vinegar
1 cup sugar
1 tsp. dry mustard
2 tsp. celery seed
1/2 tsp. each ground cinnamon and nutmeg and pepper
2 jars ( 4 oz. each) pimientos,chopped
Put zucchini and onions through a food chopper, using a medium blad or chop; mix with salt in a bowl and cover with water. Cover and refrigerate for 4 hours or overnight.
Drain vegeytables, rise; then drain again. In a 5 or 6 quart pan, combine vegetables, vinegar, sugar, dry mustard, celery seeds, cinnamon, nutmeg, pepper and pimientos. Bring quickly to boiling, stirring constantly. Reduce heat and simmer, uncovered, for about 29 minutes or until reduced to about 3 quarts (or 6 pints).
Prepare 6 pint sized canning jars. Process for 15 minutes. Makes 6 pints.
Anna
__________________ We make a living by what we get, but we make a life by what we give.
12 large cucumbers, peeled
4 large onions
6 green peppers, stems and seeds removed
4 tsp. each celery seed and mustard seed
1 tsp. salt
1/2 tsp. ground cloves
1 tbs. ground turmeric
3 1/2 cups cider vinegar
2 1/2 cups sugar
Put the cucumbers, onions and green peppers through the food chopper, using a medium blade or chop. In a 5 or 6 quart saucepan, combine vegetables, celery seed, mustard seed, salt, cloves, turmeric, vinegar and sugar. Quickly bring to boiling, stirring constantly, reduce heat and simmer for about 3 hours or until reduced to about 5 pints.
Process for 15 minutes. Makes 5 pints.
Anna
__________________ We make a living by what we get, but we make a life by what we give.
Location: Somewhere over the rainbow, way up high !
Posts: 1,016
Fiesta Corn Relish
Fiesta Corn Relish
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5 ears fresh corn -- or 6 - to make 4 cups*
1 hot yellow pepper -- seeded and finely chopped**
2 cloves garlic -- minced
1 1/2 cups cider vinegar 5% acidity
3/4 cup sugar
1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1/3 cup chopped green onions
1 teaspoon cumin
1 teaspoon pickling salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro
Cook corn in boiling water for six minutes. Drain and cool until easy to handle. With a sharp knife cut kernels from cob and measure four cups corn into a large stainless steel or enamel saucepan.
Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan. Bring to boil over high heat. Reduce heat and boil gently, uncovered, for 20 minutes. Stir in cilantro and cook two minutes longer. Remove from heat.
Ladle relish into clean, hot jars, leaving 1/2-inch headspace. Process in a boiling water bath: half-pints and pints for 15 minutes at 0-1000 ft., 20 minutes at 1001-6000 ft., and 25 minutes above 6000 ft.***
Makes 4 c.
*When canning any foods, be sure to use vinegar that is at least 5% acidity. Some are now diluted to 4% and would make your food unsafe to can.
