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I usually, not always, use Certo Liquid Fruit Pectin for my jam. This time I used the recipe that came inside the Certo package and then I water-bath canned this batch. Because I got an electric canner for Christmas that I finally had time to open and play with. Such fun! It will do pressure canning or water-bath canning, as long as the jars are only pint or half-pint.
- Yield: 7 cups
- Ingredients:
- 6 large jalapeno peppers
- 1 red bell pepper
- 1 green bell pepper
- 6-1/2 cups sugar
- 1-1/2 cups cider vinegar
- 1 Tbsp. crushed red pepper
- 1 pouch CERTO liquid fruit pectin
Deseed the peppers and dice very small. Measure 2-3/4 cups peppers into a large saucepan. Stir in sugar and vinegar. Stirring frequently, bring the mixture to a full rolling boil over medium-high heat. Let it boil for exactly one minute, stirring constantly. Remove from heat and immediately stir in crushed red pepper and CERTO. Skim any foam off with a metal spoon. The pepper jelly is ready and now it is a matter of preserving it. That part I leave up to you.
Notes: I didn’t use all 6 of my jalapeno peppers. I realized I was going to have too much “fruit” so I measured as I diced so as not to waste any. If you decide to process the jelly in jars, as it cools you will need to shake it around so that the “fruit” is distributed throughout the jar. Otherwise it floats to the top. I think a jar of this jelly would taste amazing heated in a crockpot with a batch of meatballs or brussels sprouts, or served on crackers with cream cheese.
- Ingredients
- 1 lb. thinly sliced cabbage
- 3 chopped scallions
- 3 eggs
- 1 Tbsp. Dijon mustard
- Salt and pepper
- 2/3 cup gluten-free flour, or regular all-purpose flour
- 1 tsp. baking powder
- Olive oil
- Shredded cheese (optional)
In a very large bowl, mix together the cabbage and scallions. In a separate small bowl, whisk together eggs, Dijon, and salt and pepper. Stir the egg mixture into the cabbage mixture until the cabbage is well coated. Sprinkle flour and baking powder over the top of the cabbage and stir until well mixed.
Heat a skillet (12″ with a sloped edge is best) over medium heat and pour a couple tablespoons of olive oil into it. Swirl the oil so it coats the sides as much as possible. Place the cabbage mixture into the skillet and press it down. Reduce heat to low and cover skillet. Let it cook for 15 minutes. Lift cover and see if the bottom is brown and comes away from the skillet easily. If yes, flip the skillet upside down so that the cabbage slides onto a plate. If it’s not ready, then cover it back up and wait for it to brown and come away from the pan. Swazz a bit more olive oil into the skillet. Heat it and then slide the cabbage into the skillet, uncooked side down. If you’re using cheese, sprinkle it over the cooked top. Cover. Let it cook another 15 minutes. Check that the cabbage is cooked through. Remove from skillet and serve.
NOTES: This smells so good while cooking! It’s a quick and easy dish coming from Irina Macri at Cooked & Loved. I have made this using both green and red cabbage. Irina includes a recipe for a sour cream dill sauce to use as a topping. Tonight I’m roasting a salmon, so I’m going to try the sauce on my salmon.
I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. My recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way. I have heard that you should not increase the recipe and/or cut the amount of sugar, something about cooking time and setting and preserving. So, stick to the recipe.
- This is how I prep for a jam-making session
- Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
- Put the appropriate number of lids into a small saucepan of water over low heat.
- Set out my canning funnel, a ladle, metal serving spoon, and small dish.
- Cut open the envelope of Certo and set it in the small dish.
- [The small dish is for the foam (which is just as delicious as the jam, only foamy)]
- Rhubarb-Golden Raspberry Jam
- Yield: 8 cups jam
- 3-1/2 cups prepared fruit (about 1-1/3 lb. rhubarb and 1# golden (about 2 cups frozen) raspberries
- 7 cups sugar
- 1 envelope Certo Liquid Fruit Pectin
Slice rhubarb into saucepan. Add 1/4 cup water and bring to a boil. Reduce heat and let simmer until rhubarb is soft, about 1 minute. Measure the golden raspberries. Add enough prepared rhubarb to equal a total amount of 3-1/2 cups fruit. Stir the fruits together in a LARGE pan. Add sugar to pan and mix well.
Over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim the foam off with a metal spoon. Continue to stir and skim. Ladle into jars, leaving 1/2″ room at the top.
Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter).
6-14-2025 I thawed a pound of frozen golden raspberries. When measured it was nearly 2 cups. Then I added the softened rhubarb to make 3-1/2 cups total fruit. This turned out REALLY yummy. I’m always trying to find things to do with the golden raspberries. From frozen, they’re mushy and seedy. Compared to red raspberries, they’re a very mild flavor, not tart. When used fresh, they work really well as a fruit in spinach bleu-cheese salad. Anyway, this jam turned out really good and I didn’t have the hassle of de-seeding them first. Since the rhubarb is about half the fruit and rhubarb doesn’t have seeds, the seed-stuck-in-the-teeth-problem is significantly reduced. Yay!
Foods Passion 