Canning Caramelized Onion, Fig, Balsamic Jam | A Delicious Canning Recipe
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Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More:
Ball Complete Book of Home Preserving:
Canning Supplies:
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.
Recipe for Rhubarb Cream Cheese Torte : Southern French Cooking
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There are few better (and simpler) dishes to cook than rhubarb cream cheese torte. Get the recipe for rhubarb cream cheese torte with help from the Director at L'Academie de Cuisine in this free video clip.
Expert: Patrice Olivon
Bio: Patrice Olivon is currently the Director at L'Academie de Cuisine. Chef Patrice was Executive Chef of the French Embassy for twelve years.
Filmmaker: Edward Castner
Series Description: You don't have to spend an exorbitant amount of money on a night out at a fancy restaurant (or on a plane ticket) to enjoy southern French cooking. Bring southern French delicacies right into your own home with help from the Director at L'Academie de Cuisine in this free video series.
Fig Jam Recipe - آسان ترین و بهترین ترین روش تهیه مربای انجیربهمراه نکات مهم برای خوش رنگ شدن آن
بهترین روش تهیه مربای انجیر خوشمزه و نکات مهم برای خوش رنگ و لعاب شدن آن
توی فصل تابستان هستیم و میوه های خوش رنگ و خوشمزه اش فراوون. انجیر عطر و طعم بی نظیری داره و توصیه میکنم حتما این مربای بی نظیر رو درست کنید.
روش تهیه مربای هویج
روش تهیه مربای آلبالو خوشمزه
روش تهیه مربای توت فرنگی و ریواس بی نظیر ... تا نخوری ندانی :)
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How to Make Classic Strawberry Jam at Home
Becky teaches Julia how to make classic strawberry jam from scratch at home.
Get the recipe for Classic Strawberry Jam:
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Rhubarb Raspberry Jam!
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Grandma's Rhubarb Jam - Bonita's Kitchen
Bonita's Kitchen! Today we will be making Grandma's Rhubarb Jam!
See recipe below! #rhubarbjam
Our New recipe is compliments of one of our viewers from Corner Brook Newfoundland and Labrador, this recipe was one their Grandma would make. Thank you for sharing!
To view & download the full recipe, please view it here on our website:
for the recipe.
for our cookbooks.
Ingredients:
5 Cups rhubarb fresh or frozen
¾ Cup sugar, more if needed or to taste
1 Can crushed pineapples, 20oz or 540mL
2 - 85g Packs, strawberry jello powder
Method:
In a medium saucepan add rhubarb, sugar and crushed pineapples, boil for around 10 minutes, stirring occasionally, until rhubarb is broken apart and bubbling into a stew.
While jam is cooking sterilize your mason jars, see method below!
After bottles are ready remove from water unto the counter top on a towel, when rhubarb jam is cooked remove from heat and add two packs of strawberry jello power, stir in to dissolve jello.
Then pour in each mason jar leaving ½ inch from the top, clean rims and cap finger tight.
Then put jars back in water bath, see method below.
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving ½ inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 to 10 minutes with the cover on boiler.
6. Leave at room temperature then check your lids, 3 ways.
1. Remove screw cap and lightly run your finger upwards on the lid if it don't remove its sealed, put the screw cap back on tight and date/label each bottle. Then store in cool panty or room.
2. If the lid is not popped up when you touch the middle it means its sealed.
3. If you heard all your jars pop by counting the pops it is seal.
Viewers family Recipe from Corner Brook, NL June 23rd, 2021,
Grandma’s Recipe:
“Mix together and boil until soft (around 10 minutes)--5 cups of rhubarb, 5 cups of sugar (or to taste), 1 tin (20 0z.) of crushed pineapple. Remove from heat and add 2 small packs of Strawberry Jello powder. Stir to dissolve, pour into sterilized jars and seal.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!