Orange slices, glazed with spiced honey are delicious served over ice cream, yogurt, and pound cake.  The rinds, which are also edible, soften over time and absorb the spiced syrup.

Use the syrup to sweeten beverages, or make a tasty glaze for pork, chicken, and shrimp.

Spiced Honey-Glazed Orange Slices
Yields approximately 2 pints

Ingredients:

2 cinnamon sticks (approximately 4" long)
1 1/2 teaspoons allspice, whole
1 1/2 teaspoons cloves, whole
1/2 teaspoon peppercorns, whole
2 1/2 pounds oranges (approximately 4 large)
1 1/4 cups orange blossom honey
1 1/4 cups sugar
3 tablespoons lemon juice 

Directions:

Prepare a spice bag with a square of cheesecloth or a muslin bag, and the spices.  Set aside.

Cut oranges in half lengthwise, and slice thin.  Remove the seeds.

In a large stainless steel pan, add the oranges and cover with water.  Bring to a boil, then reduce heat and gently boil for 15 minutes to tenderize the peel.  Remove from heat, drain, and set aside.

Rinse the large stainless steel pan and reuse to combine the honey, sugar, and lemon juice.  Bring just to a boil stirring constantly, then reduce heat and simmer until the sugar is dissolved.  Add the spice bag and the oranges.  Gently boil for 40 minutes to glaze the oranges.   Remove from heat, discard the spice bag, and set aside for 5 minutes.

Pack the orange slices into sterilized jars leaving just under ½" headspace.  Add a bit of the above listed spices to your jars, if desired.  Ladle the hot syrup into the jars leaving ½" headspace.  Remove air bubbles and wipe rims.  Add lids as each jar is filled.  Process in a water bath canner for 10 minutes.

Delicious!

Honey and Spice ~ Makes Everything Nice

By Miss Lady Bug

It’s extremely satisfying to make your own soft spreads.  Who doesn't love a luscious strawberry jam, or fresh oranges transformed into marmalade?

Soft spreads refer to jams, jellies, marmalades, preserves, conserves, and butters.  They differ in consistency, but they all have four common ingredients:  fruit, sugar, pectin, and acid.  The trick to successful jelling is using the right amount of each ingredient.

Pectin is a carbohydrate found in fruits.  When sugar is added, the pectin in fruit releases and forms insoluble fibers.  An acid, such as lemon juice or citric acid, aids in the process.  The insoluble fibers produce a mesh-like structure that traps the fruit juice or other liquid, and forms a gel.  If your recipe doesn't call for added pectin, it’s using the naturally high pectin in the fruit.  Slightly under-ripe fruit contains more pectin than ripe fruit.  A good rule of thumb is to use one part under-ripe fruit to two parts ripe fruit for a good gel and good flavor.
 
The pectin in fruit becomes water-soluble when it’s heated.  So for jelling to occur, the fruit must be cooked.  Too high of a temperature or cooking too long can destroy pectin, resulting in a poor gel.  Always follow your recipe.  Doubling the recipe changes the length of time needed for boiling and can result in a soft gel.  If you use commercial pectin (which is made from fruit), follow the instructions that come with the pectin to avoid jelling problems. 

Soft spreads made without added pectin require a gel stage test.  This will ensure that the spread will gel when it cools.  You can use the temperature test, sheet test, or refrigerator test.  

The temperature test uses a candy thermometer to ensure the temperature of the spread has reached 220 degrees F.  The sheet test uses a cold teaspoon dipped into the boiling spread, then held sideways to see if the spread will break from the spoon in a sheet (not drips).  The refrigerator test uses two small plates chilled in the freezer.  A teaspoonful of soft spread is placed on the plate and returned to the freezer for one minute (spread has been removed from the heat beforehand to prevent burning).  Doneness is checked by pushing the edge of the spread to make sure the surface wrinkles.  If the gel stage has not been reached, the mixture is returned to the heat and cooked a little longer. 

Below is a handy reference for your use.

High Pectin Levels - If not over-ripe, has enough natural pectin and acid for gel formation with only added sugar.

• Apples (sour/tart), Blackberries (sour), Boysenberries, Citrus skins (oranges, tangerines, lemons, limes, grapefruit), Crabapples, Cranberries, Currants, Gooseberries, Grapes (Eastern Concord), Loganberries, Plums (not Italian), Quinces
  

Medium Pectin Levels – Medium to low in natural pectin or acid, and may need the addition of pectin or acid.

• Apples (ripe), Blackberries (ripe), Cherries (sour), Chokecherries, Elderberries, Grapefruit, Grape Juice, bottled (Eastern Concord), Grapes (California), Loquats. Kumquats, Oranges
  

Low Pectin Levels – Low to very low in pectin or acid, and always needs added pectin, acid, or both.

• Apricots, Blueberries, Cherries (sweet), Figs, Grapes (Western Concord), Guavas, Nectarines, Peaches, Pears, Pineapple, Plums (Italian), Pomegranates, Raspberries, Strawberries 

Enjoy your delicious, homemade soft spreads!

By Miss Lady Bug

Brimming with rich flavor and texture, this conserve will brighten your breakfast table.  Plentiful pieces of apricots and walnuts make this thick, sweet spread taste heavenly slathered over muffins, waffles, and pancakes.

This crunchy conserve also enhances desserts.

Apricot Walnut Conserve
Yields approximately six 8 ounce jars 

Ingredients:

3 1/2 cups apricots, dried, chopped
1 1/2 cups orange juice
2 tablespoons lemon juice
2 tablespoons lemon zest
3 ½ cups sugar
½ cup walnuts, chopped

Directions:

Cover the dried apricots with water and soak overnight.  In a large stainless steel saucepan, combine the drained, chopped apricots, orange juice, lemon juice, and lemon zest.  Add the sugar. Stir over low heat until the sugar is dissolved.  Bring to a boil over high heat.  Continue to boil, stirring constantly, for approximately 15 minutes to get the desired thickness.  Stir in nuts and cook for an additional 5 minutes, stirring constantly.  Remove from the heat and test the thickness. 

You can check thickness by placing a spoonful of jam on a previously chilled plate, and put it in the freezer for one minute.  Remove the plate and push the edge of the jam with your finger.  If it has reached the gel stage it will be set, and the surface will wrinkle when the edge is pushed.  If it has not reached the gel stage, boil for an additional 5 minutes, and repeat the gel test.

Pack into hot sterilized jars leaving 1/2 inch headspace.  Remove any air bubbles and wipe rims. Add lids as each jar is filled.  Process for 10 minutes in a water bath canner.

Enjoy!

Rule of thumb:  My processing times are for altitudes of 1,000 or under.  If you live in a higher altitude you will need to adjust the processing time accordingly.  For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude.  For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude. 

Note:  For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.

By Miss Lady Bug

Serve up some hospitality with homemade pineapple jam.

Welcome your family and friends by serving this delicious jam on biscuits, toast, ice cream, or pound cake. 

With it’s vibrant tropical flavor, it’s sure to be a favorite.

Miss Lady Bug's Pineapple Jam
Yields approximately four 8 ounce jars 

Ingredients:

4 cups pineapple, finely chopped, peeled, cored (1 large pineapple)
2 1/2 cups sugar
1 lime (unpeeled), seeded, thinly sliced
1 cup water
2 tablespoons butter

Variation:  Substitute 1/4 cup of of sugar with finely ground, gourmet hibiscus sugar to obtain a beautiful pink hue (pictured).  See my post on Bloomin' Good Gourmet Sugar.

Directions:

Place pineapple, sugar, lime, and water in a large stainless steel pot on the stove.  Stir over low heat until the sugar is dissolved.  Bring to a boil over medium heat.  Add butter to minimize foaming. Continue to boil over medium heat, stirring frequently, for approximately 30 minutes to get the desired thickness.  You can check thickness by placing a spoonful of jam on a previously chilled plate and put in the freezer for one minute.  Remove the plate and push the edge of the jam with your finger.  If it has reached the gel stage it will be set, and the surface will wrinkle when the edge is pushed. 

Pack into hot sterilized jars leaving 1/2 inch headspace.  Remove any air bubbles and wipe rims.  Add lids as each jar is filled.  Process for 10 minutes in a water bath canner.

Enjoy!

Rule of thumb:  My processing times are for altitudes of 1,000 or under.  If you live in a higher altitude you will need to adjust the processing time accordingly.  For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude.  For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude. 

Note:  For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.

By Miss Lady Bug

Capture the rich flavor of sweet cherries with this old-fashioned chutney.  

A combination of cherries, apples, onions, sugar, and spices, this chutney pairs wonderfully with roasted meats.

It's also delicious on homemade biscuits.

Old-Fashioned Cherry Chutney
Yields approximately six 8 ounce jars

Ingredients:

4 ½ teaspoons whole allspice
1 cinnamon stick, broken
10 cups frozen sweet black cherries, partially thawed, coarsely chopped
2 tart apples, peeled, cored, chopped
1 ½ cups red onion, finely chopped
1 cup white vinegar (5% acidity)
2 cloves garlic, finely chopped
½ teaspoon salt
1 cup brown sugar
1 ½ cups raisins

Directions:

Prepare a spice bag with a square of cheesecloth and the allspice and cinnamon.  

In a large stainless steel pan, combine the cherries, apples, onions, vinegar, garlic, salt, and spice bag.  Bring to a boil over medium-high heat and boil for twenty minutes while continually stirring (you may need to lower the heat as the moisture evaporates to prevent scorching).  Add the brown sugar.  Reduce heat and simmer while continuing to stir until the mixture thickens, approximately twenty minutes.  Add the raisins and return to a boil.  Remove the mixture from heat and discard the spice bag.

Ladle the hot chutney into hot sterilized jars leaving ½ inch head space.  Remove air bubbles and wipe rims.  Add lids as each jar is filled.  Process in a water bath canner for 10 minutes.

Tip:  Let the chutney flavors blend for about two weeks before enjoying.  Delicious!

Rule of thumb:  My processing times are for altitudes of 1,000 or under.  If you live in a higher altitude you will need to adjust the processing time accordingly.  For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude.  For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude. 

Note:  For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.

By Miss Lady Bug

Preserve summer and fall flavors in a bottle by infusing fruit in vinegar. 
Berries and stone fruits work the best, and make complex - sweet and tart vinegars.

This is a great way of preserving the delicious flavors of many fruits that are harvested throughout the whole season.

You can add these healthy, flavorful vinegars to salads and marinades.  

To make lovely gifts for family and friends, decant into pretty bottles.

Fruit Infused Vinegar
Ingredients yield approx. one (1) 16 ounce bottle

Ingredients:

2 cups fresh berries (washed) or stone fruit (peeled)  per
16 ounces white wine vinegar, high quality (5% acidity)

Directions:

Combine fruit and vinegar in sterilized jars.  Cover tightly, and let steep for two (2) weeks in a cool, dark place.  Strain mixture through cheesecloth or a fine mesh into a bowl, pressing down on the fruit to dispel all the juices.  Discard fruit.

Place non-metallic lids or plastic screw caps in a saucepan of warm water, heat to just below boiling and then remove from heat.  Leave caps in the hot water until ready to use.  If using corks, purchase pre-sterilized corks and dip them in boiling water before use.

Decant vinegar into sterilized bottles, and cover tightly.  Date the bottles.  Fruit infused vinegar can be stored up to three months in a cool, dry place.  Refrigeration may extend the quality for up to six months.

Note:  If your infused vinegar starts to mold at any time, or show signs of fermentation such as bubbling, cloudiness, or sliminess, discard the product and do not use it.

If not handled properly, some harmful bacteria may survive and even multiply slowly in some vinegars.  It is important to store infused vinegar in a cool place, or the refrigerator.  Always work in a clean area using sanitary utensils.  Also be sure hands are clean while you work.

Enjoy your fruit infused vinegar!   

Blackberry and Raspberry Infused Vinegars

Berry Vinegars decanted into Pretty Bottles 

By Miss Lady Bug

You are off to the farmers market or a pick-your-own farm.  Are you wondering how much you will need for canning or freezing?  

How much apple butter will a bushel make?  How much peach jam will two pounds make?  The following tables will help you determine just that.

You can also visit Puget Sound Fresh to see what's in season right now.

Keep in mind that processed yields can vary based on the size of the produce and processing method, so consider the yields to be approximate.

This pepper mix packs a wallop of great flavor.  Pile them up on sub sandwiches, hamburgers, hot dogs, or spread them on top of your favorite pizza.

You can use any variety of peppers that you prefer as long as they are fresh.  This is very important; if you’re not growing peppers then pick some up at your local farmer’s market.  Visit Local Harvest to find the freshest organic produce grown closest to you.

And… unless you're a fan of extremely hot peppers, take caution when adding red hot chili peppers to the mix; they will make this recipe fiery hot.

Miss Lady Bug's Pickled Pepper Mix
Yields approximately 2 ½ quarts or 5 pints

Ingredients:

11 cups of mixed peppers:

• 6 cups hot peppers of your choice, sliced into rings
  
• 5 cups sweet peppers of your choice, sliced into rings
  

6 cups white vinegar (5% acidity)
2 cups water
3 garlic cloves, crushed
1 tablespoon mustard seed per quart jar
1 teaspoon peppercorns per quart jar
Pickle Crisp Granules (optional-see FYI below)

Directions:

Wash peppers (see FYI below).  Core and cut into rings.  Combine, mix well, and set aside (take caution while handling hot peppers).

Combine water, vinegar, and garlic and bring to a boil.  Lower heat and gently boil for about five to six minutes so the garlic can infuse into the brine.  Discard the garlic.

Add the mustard seed and peppercorns to sterilized quart jars (cut the amount in half for pint jars).

Pack peppers into sterilized jars leaving ½ inch headspace.  Evenly distribute hot brine into packed jars leaving ½ inch headspace.  Remove air bubbles and wipe rims.  Add lids as each jar is filled. Process in a water bath canner:  15 minutes for quart jars or 10 minutes for pint jars.  

Enjoy!

FYI:  Peppers will not stay crisp and crunchy because the canning process cooks them.  I soak the peppers in icy water for about 30-45 minutes after washing and add 1 ½ teaspoons of Pickle Crisp to each quart jar just before the canning process.  This helps to improve the firmness of the peppers.  If you want to keep true crispness then you should use a refrigerator recipe that does not involve canning.   

Rule of thumb:  My processing times are for altitudes of 1,000 or under.  If you live in a higher altitude you will need to adjust the processing time accordingly.  For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude.  For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude. 

Note:  For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.

By Miss Lady Bug

Peach pickles infused with spices and brandy are a real treat!  I used yellow clingstone peaches, which are sweet and tangy, and wonderful when preserved.  

They are delicious with cheese and bread, ham, roasted pork and chicken, in salsa and chutney, and topping vanilla ice cream.  

Brandy Spiced Peach Pickles
Yields approximately 5 pints

Ingredients:

16 cups peaches, halved, pitted, peeled (use slightly under ripe peaches for the best peach pickles)
¼ cup lemon juice 
4 cups water
4 cups white vinegar
6 cups sugar
2 tablespoons pickling spices
6 tablespoons brandy

Directions:

Treat peaches to prevent browning by submerging them in a mixture of ¼ cup of lemon juice to 4 cups of water.  Drain.

Prepare a spice bag with a square of cheesecloth and the pickling spices.  In a large stainless steel pan, combine the vinegar, sugar, and spice bag.  Bring just to a boil, then reduce heat and simmer to dissolve the sugar and infuse the spices.  Add peaches and gently boil until tender, about 6-7 minutes.  Remove from heat, let cool, cover, and refrigerate overnight.

The next day, bring peaches and syrup to a boil.  Turn heat off and discard the spice bag.  Stir in the brandy.  Pack peaches into sterilized jars leaving ½" head space.  Ladle the hot syrup into the jars leaving ½" head space.  Remove air bubbles and wipe rims.  Add lids as each jar is filled.  Process in a water bath canner for 20 minutes.  Refrigerate any leftover syrup to use in ice tea or cocktails. Delicious!

Enjoy!

Rule of thumb:  My processing times are for altitudes of 1,000 or under.  If you live in a higher altitude you will need to adjust the processing time accordingly.  For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude.  For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude. 

Note:  For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.

By Miss Lady Bug

Preserved limes have a sour and salty taste which lends a great tangy flavor to ethnic dishes, seafoods, meats, soups, and stews.  

You can use this condiment in the same way you would use regular limes.  Just rinse the salt off first and use sparingly because the flavor is very intense.  It only takes about one quarter of a lime for soups and stews.

This recipe is so easy.  Just grab some fresh organic limes and pure salt. 

You will need about eleven medium to large limes, pickling salt, and a quart jar.

Wash the limes, give them a light scrub, and pat dry.  Trim the ends off of eight limes and cut into thick slices.  Cut the slices in half.  Juice the other three limes and set aside.

Add a layer of limes to a quart jar, sprinkle with salt, and repeat.  Mash each layer down with a wooden spoon as you go to release the juices.  Continue layering, salting, and mashing until your jar is full.  Top off with the reserved fresh lime juice.  You can also flavor these with any of your favorite spices.  Top with a plastic lid; if you use metal it will corrode and create a big mess.

Let the limes ferment for three to four weeks in a dark cupboard.  Shake the jar every day.  The rinds will change colors and become somewhat translucent.  This is normal.

The flavor will continue to change so if you find that perfect flavor while they are fermenting, put them in the refrigerator to stop the process.  Properly fermented limes can last for years.

Note: Pickling salt is a fine-grain salt with a uniform structure.  It contains no iodine or anti-caking additives.  Though it is processed, it is pure salt.

Enjoy!

By Miss Lady Bug