Ivan’s Easy Mango Jam

mango jamIvan, a Crowded Earth Kitchen apprentice, is excited to share this recipe with you today. His low-sugar mango jam recipe is simple to prepare and so delicious you’ll wonder why you haven’t been making mango jam for years. Let’s get started!

Ingredients (Makes about 2 cups of jam) Continue reading

Dried Pineapple Snacks

pineappleWith all the flavor of fresh, ripe pineapple and a chewy, candy-like texture, Dried Pineapple Snacks are perfect for combating a case of midday munchies. Even better, this snack has Continue reading

Freshly Canned Pineapple

pineappleIn my Midwest US community, pineapple is selling for $1.29 this week at Aldi. I have a sister-in-law who lives in Hawaii (I’m not irrationally jealous, really. Mostly.). Do you know what she told me pineapple is selling for in Hawaii – you know, where pineapple is grown?

$1.29

I can’t make this stuff up.

Today we’re taking advantage of this insanely low price by preserving pineapple in canning jars. It’s super easy, and tastes just like fresh Continue reading

Simple Strawberry Jam

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Enjoying first strawberries of summer almost makes the long winter worthwhile. Almost. The thing about strawberries is, they’re delicious for about one day after they are picked. If you have a large quantity of strawberries to preserve, you need to work fast! This Simple Strawberry Jam recipe is super fast! Ready… Set… GO!

Ingredients (Makes 4  cups)

5 cups of strawberries, washed and cut in half (green hulls removed)

5 cups sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 cup fresh lemon juice

1 pouch (3 ounces) liquid pectin

1 teaspoon grated lemon zest -OR- seeds scraped from the inside of 1/2 of a vanilla bean pod (optional but delicious!)

Directions

Step 1) Place halved strawberries in a large pot. Mash the strawberries a few times with a potato masher. Add sugar, cinnamon, cloves, and lemon juice.

Step 2) Bring strawberry mixture to a full, vigorous boil over medium-high heat, stirring frequently. You want this mixture to really boil… it should boil enough that bubbles continue to cover the surface of the mixture even when you are stirring!

Step 3) When your strawberry mixture has reached a FULL boil (this will take at least ten minutes, maybe longer), stir in the pouch of pectin. Allow the mixture to return to a FULL boil, and boil with stirring for two minutes.

Step 4) Remove the pot from the heat. Add grated lemon zest or vanilla seeds. Stir gently. Allow jam to cool before ladling into storage containers. This jam will keep nicely in the refrigerator for two weeks, or can be frozen for up to six months.

jam

 

Hot Pepper Relish

WIN_20160824_115624Whether you favor hot dogs, bratwurst, or a classic American cheeseburger on the backyard grill, this Hot Pepper Relish is the perfect accompaniment. It has just enough ZING! to catch your attention, and is chock full of garden fresh flavor. To save time, you could prepare half the recipe below and simply store it in the refrigerator instead of canning. I’ve included canning directions as well, because Hot Pepper Relish makes a lovely and simple gift!

WIN_20160823_190908Ingredients (Makes 8 half-pint jars)

4 large green bell peppers, seeded and diced (about 4 cups)

5 large hot Hungarian peppers, seeded and diced (about 2 cups) Continue reading

Great-Grandma’s Corn Relish

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My Grandpa Fred grew up enjoying this corn relish on the family dinner table. He remembers it fondly. I found his mother’s corn relish recipe in a treasure box of family recipes and, since my Grandpa is just about the coolest guy around, I’m happy to make a batch just for him whenever fresh sweet corn is available. I love you, Grandpa!

*Note: I’ve scaled this recipe down to a manageable size, as Great Grandma made a LOT of corn relish at once! Original quantities (which I occasionally prepare) are 3 times the quantities listed below.

Ingredients (Makes 8 pints)

8 ears of fresh sweet corn

2 onions

1 green bell pepper

1 red bell pepper

1 cup sugar

1 1/3 cup vinegar

2/3 cup water

1 tablespoon salt

1/3 teaspoon mustard seed

1/3 teaspoon celery seed

Directions

Step 1) Working carefully, use a sharp knife to slice the kernels from each ear of corn.

Step 2) Dice the onions and bell peppers.

Step 3) Combine all ingredients in a large pot. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer gently for 30 minutes. Done!

Step 4) Corn Relish may be stored in the refrigerator for two weeks, or may be canned in sterilized jars, leaving 1/2 inch of headspace. If canning, process jars in a boiling water bath for 15 minutes. Canned Corn Relish will remain fresh for up to one year.