There are many recipes out there. I used this recipe (a bit modified from others out there, due to dietary needs of my family)
- 4 pints strawberries (5 cups crushed)
- 1/2 tsp. margarine
- 1 package pectin (1-3/4 oz.)
- 1 1/2 cups sugar
Preparation -
Wash the strawberries and remove the hulls. Chop and crush the berries in a food processor or by hand. In a large pot, measure 5 cups of crushed strawberries. Stir in the margarine and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir the sugar into the strawberry mixture. Bring to a full, rolling boil again. Boil 1 minute, stirring constantly. Remove from heat; skim off the foam. Ladle the jam into clean jars to 1/4" from the top. Wipe the rims. Cover the jars with the caps, then screw on the bands. Place the jars in a canner with just enough water to cover jars. Process in a hot water bath for 10 minutes. Makes 4-1/2 pints
Wash the strawberries and remove the hulls. Chop and crush the berries in a food processor or by hand. In a large pot, measure 5 cups of crushed strawberries. Stir in the margarine and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir the sugar into the strawberry mixture. Bring to a full, rolling boil again. Boil 1 minute, stirring constantly. Remove from heat; skim off the foam. Ladle the jam into clean jars to 1/4" from the top. Wipe the rims. Cover the jars with the caps, then screw on the bands. Place the jars in a canner with just enough water to cover jars. Process in a hot water bath for 10 minutes. Makes 4-1/2 pints
The jam turned out wonderful.
Now for the salsa :) My wonderful husband was wonderful enough to prepare this for me :)
Although my husband is a good cook, I wasn't standing over his shoulder while he was preparing the salsa, so I don't know the exact measurements of everything :(
Roughly he used (sorry the measurements aren't there & I might be missing some of his ingredients):
- 2 baskets super hot peppers, long chilies red & green (they were sooo much hotter at the Farmers Market than at the store)
- An onion/garlic hybrid (farmers market)
- lemon juice
- Cumin
(This is where I picked it up)
Preparation -
Combine all the ingredients in a stockpot. Mix well and bring to a boil. Cook on a low boil, stirring occasionally, for about 30 minutes. Ladle the hot salsa mixture into pint size canning jars (about 16 pints), leaving 1/2" headspace. Wipe the rims. Place caps on the jars and adjust the lids. Process in a boiling water bath canner for 20 minutes. Remove from the canner to cool. Label and store in a cool, dark space. Refrigerate after opening.
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