I'm really proud of them all. The prize winning recipe for the pickles is in the previous post about Van Vorst Park Farmers' Market.
|Second Place for the Peach-Jalepeno Jelly.|
That was my first time making herb jelly, a little challenging, but worth it. You can use other herbs too.
Here is the recipe, from the Better Homes and Gardens Canning special interest magazine, 2011, page 106
3 ounces fresh peppermint leaves
3 cups fresh apple juice
1/4 cup lemon juice, fresh squeezed
1 pkg, 1.75 oz, powdered pectin
4 cups sugar
1. Wash, cut and measure 1 cup mint leaves.
2. Simmer the apple juice and mint together for 15 minutes.
3. Strain, reserving the juice, and discard the leaves.
4. Combine the flavored apple juice, lemon juice and dry pectin in a large pot. 5. Heat to a full boil and add the sugar. Stir to dissolve completely.
6. Return to a full rolling boil for 1 minute.
7. Remove from heat, skim foam, fill jars to 1/4 " headspace and adjust lids.
8. Process in a water bath canner for 5 minutes, timing when the water boils.
Yields five 8oz jars.
|The Concession stand and the Rides behind it.|
|A girl and her goats.|
Next weekend I plan to enter more jams and pickles in the Middlesex County Fair in East Brunswick. Can this city girl win some more ribbons?
Oh, you definitely want to check out this great article on canning, southern style, in the August issue of Southern Living magazine. Looks like a lot of fun and some new twists on traditional recipes, as well as a quick 3 step description of how to can and properly process your jars. I've been invited to make corn relish and tomato marmalade; and mango jam and Indian pickles; and zucchini sott'olio, sounds like a good time for a party?