Yeah and don't forget to split the vinegar into white and apple cider Some recipes use one or the other.
If you want to cut down on sugar, here are a few recipes from a Low Sugar Canning Class hand out I helped develop. Since I wrote it it's free to pass on. Sugar is used as a preservative. Your product may not last as long in the fridge after you open it. Use a smaller jar.
Pectin to use with low/no sugar recipes:
• Ball Fruit Jell Freezer Jam Pectin® (no cook) (found in supermarkets)
• Sure JelI® Premium Fruit Pectin (no sugar needed recipes) for less/no sugar recipes (found in supermarkets)
• Mrs. Wages Home-Jell Lite Fruit Pectin® - Dacus Foods, PO Box 2067, Tupelo, MS 38803-2067. (Write for info and product, or check
www.mrswages.com)
• Pomona's Universal Pectin (makes 2-4 recipes per box) Jells with any amount of any sweetener - Health Food, or Natural Food Stores or call 1-413-772-6816, or
www.pomonapectin.com.
NO SUGAR ADDED APPLE SAUCE
2 ½ to 3 ½ pounds apples per quart
Water
Wash apples; drain. Core, peel and quarter apples. Cook apples until soft in a large covered saucepot with just enough water to prevent sticking. Puree using a food processor or food mill. Return apple to sauce pot, bring to a boil (212 F), stirring to prevent sticking. Maintain temperature at a boil while filling jars. Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles and wipe rims with a paper towel. Adjust two piece lids. Process pints and quarts for 20 minutes in a boiling water canner. Adjust processing time for altitude.
APPLE-CINNAMON CONSERVE
Yield: 6 half-pints
4 cups unsweetened applesauce
1 20 oz. can unsweetened, crushed pineapple (drained)
1 cup chopped dried apples
¾ cup raisins
½ tsp cinnamon
2 Tbsp lemon juice
Combine ingredients in large saucepot. Simmer until thick, about 30 minutes, stirring frequently to prevent sticking. Ladle hot conserve into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
PEAR JAM
Yield: 4 to 6 half pints
3 Pounds pears ( 9 med pears )
2 Tbsp. lemon juice
1 pkg. No-Sugar Needed Pectin
1 cup unsweetened grape juice
1/4 tsp butter
3 cups sugar (21 ounces)
Peel and core fruit. Finely chop fruit. Add 2 Tb. lemon juice. You need 4 cups of prepared fruit and 1 cup of unsweetened grape juice in a 6 to 8 quart saucepan. Gradually stir in Ball low sugar pectin. Add butter or margarine to reduce foaming. Bring mixture to a boil add 3 cups sugar (21 ounces) and bring back to a full rolling boil that can't be stirred down and time for 3 minutes, stirring constantly. Remove from heat and skim off foam if necessary. Fill hot jars one at a time to 1/4 inch headspace. Clean rims of jar and add lids and bands. Process for 10 minutes in a boiling water bath canner.
LIGHT BLUEBERRY PINEAPPLE SPREAD
Yield: 2 Cups
1 Large Orange
2 Cups Blueberries, fresh or frozen
1 Tart green apple, peeled and cored
½ Cup undiluted frozen pineapple juice
2 Tbsp Granulated sugar
2 tsp Lemon Juice
½ tsp Rum extract
1/8 tsp Ground nutmeg
Grate 2 tsp rind from orange; place in medium sized stainless steel or enamel sauce pan. Remove and discard remaining white rind from orange. Finely chop pulp in a food processor, add to rind.
Finely chop blueberries and apple in food processor. Add to saucepan with pineapple juice. Bring to a boil over high heat, reduce heat and boil gently, uncovered for about 25 minutes or until mixture is thickened and spreadable, stirring frequently. Remove from heat and stir in rum extract and nutmeg.
Ladle into hot jars and process in a water boil canner for 10 minutes. Once opened, these spreads are best kept refrigerated and should be used within 3 weeks.
ORANGE MARMALADE
Yield: 7 half-pints
4 Oranges (use Valencia oranges for best results*)
2 cups water
2 cups orange juice
1 pkg powdered pectin
¼ cup Splenda® granular or 20 packets of Equal® or Splenda®
1. Quarter the 4 oranges, remove peel and discard the pith
2. Slice peels thinly.
3. Chop the fruit and save the juice.
4. Combine fruit, juice and peels with 2 cups of water. Bring to a boil.
5. Reduce heat and simmer uncovered for 1 hour, stirring occasionally.
6. Remove from heat and combine with 2 cups of freshly squeezed or bottled orange juice.
7. Add the pectin to the fruit.
8. Stir well, making sure all pectin is dissolved.
9. Bring mixture to a full rolling boil of high heat. Stir constantly to avoid scorching.
10. Boil hard for one minute.
11. Remove from heat & add Equal/Splenda quickly.
12. Skim off foam, if necessary.
13. Immediately fill hot, sterilized half pint jars with marmalade, leaving ¼ inch headspace.
14. Wipe jar tops and threads clean.
15. Place hot lids on jars and screw bands on firmly.
16. Process in a simmering water bath for 10 minutes.
*Naval oranges will produce bitter tasting marmalade.
PINEAPPLE RAISIN SAUCE
4 cans (20 oz. ea) crushed pineapple in unsweetened juice
3 cups firmly packed brown sugar
2 cups apple cider vinegar (5% acidity)
2 cups raisins
1 cup chopped onions
3 Tbsp grated orange peel
3 Tbsp Dijon-style mustard
2 Tbsp soy sauce
1. In a 6 quart pot, combine all ingredients. Bring to a boil, stirring occasionally.
2. Reduce heat and simmer about 45 minutes or until there is just a small amount of liquid remaining.
3. Immediately fill hot pint jars with mixture, leaving Y2 inch headspace. Apply lids that have been treated according to manufacturer directions.
4. Remove all bubbles by sliding a non metallic spatula between the jar and food, press gently on the food to release trapped air. Repeat process 2 to 3 times around jar.
5. Wipe rim and threads of jar with a clean, damp cloth.
6. Center heated lid on jar with sealing compound next to glass.
7. Screw band down evenly and firmly until a point of resistance is met - fingertip tight.
8. Process in hot water batch canner at 170 to 180 F for 10 minutes.
9. Remove jars from canner, set them upright on a towel to cool. Bands should not be retightened.
10. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center or the lid. If the lid does not flex up and down, the lid is sealed.
11. Remove the bands. Wipe jars and lids with a clean, damp cloth.
12. Label and store jars in a cool, dry, dark place.
13. Serve as an accompaniment to pork, ham, turkey or chicken main dishes or sandwiches.
MANGO CHUTNEY
Yield: 8 half pints
1 cup Vinegar
3 ¼ cups Sugar
6 cups green mango slices (about 10 medium-size mangos)
¼ cup fresh ginger root, finely chopped
1 ½ cups seedless raisins
2 chili peppers (with seeds removed), finely chopped
1 clove garlic, finely chopped
⅓ cup sliced onion
½ tsp salt
1. Boil vinegar and sugar 5 minutes.
2. Add remaining ingredients and cook about ½ hour, or until thick and of desired consistency - often up to one hour.
3. Ladle into clean hot jars, leaving ½ inch headspace. Wipe rim. Seal
4. Follow directions for water bath canning; process 10 minutes in a simmering hot water bath.
