#HomeCanning #Canuary #BackYardHomesteading #HomePreservations
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Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More: amzn.to/3sBQFjC
Ball Complete Book of Home Preserving: amzn.to/2MBEwMd
Canning Supplies: amzn.to/30HRxr1
As you can see in my video I didn't follow these recipes fully. This is how I cook. I find something I like then adapt it to what I want. I did not realize the fig0balsamic jam recipe is not a canning recipe until after I was typing this out. Please do your own research on canning.
Fig-Balsamic Jam Recipe:
1.5 pound figs
1 cup sugar
1/2 cup balsamic vinegar
1/2 cup bottled lemon juice
2 teaspoons yellow mustard seeds
1.5 teaspons minced fresh rosemary (I forgot to add this....)
1/4 teaspoon pepper
pinch of salt
1) Bring all ingredients to a boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally until rubber spatula leaves distinct trail when dragged across bottom of skillet, 20-30min.
2) Transfer jam to food processor and pulse until uniformly chunky, 4-6 pulses. Let jam cool slightly.
3) Using funnel and spoon portion jam into two 1-cup jars. Let cool to room temperature and serve. (jam can be refrigerated for up to 2 months)
Caramelized Onion Jam
4 whole garlic bulbs (I didn't add this)
1 teaspoon canola oil
5 cups chopped onions
1/4 cup butter
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1.5 teaspoons of ground mustard
1 teaspoon salt
3/4 pepper
1/4 teaspoon ground cloves (I didn't add this)
1/2 teaspoon ground ginger (I didn't add this)
6 cups sugar
1 pouch liquid fruit pectin
1) Remove paper outer skin from garlic. Cut top off garlic bulbs, brush with oil. Wrap the bulbs in foil and back at 425 for 30-35 min or until soft. Cook for 10-15 min.
2) In a Dutch oven, saute onions in butter for 30-45 min or until lightly browned. Squeezed soften garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and clove. Bring to a rolling boil. Gradually add sugar, Stirring constantly. Return to a boil for 3 min.
3) Add pectin, bring to a full rolling boil. Boil for 1 min, stirring constantly. Remove from the heat, let stand for 3 min. Skim off foam. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Wipe rims and adjust caps. Process for 10min in a boiling- water bath.