Apple Cider Syrup

I found several recipes for this project on line.  Probably the best, but not the one I used today would be at Food In Jars so I'll leave the canning process up to the post there for all the details but it's not much more than reducing down the cider and then canning the syrup left over with the water bath method.

Kumquat Pomegranate Marmalade

Adapted from Cake Walk's Kumquat Habenaro Marmalade

Makes 4 Pints

4 Cups Kumquats (Sliced, deseeded, seeds set aside)

1/2 Cup Coconut Palm Sugar or other sweetener

1 Sliced Jalapeno Pepper

1 Ripe Pomegranate

2 cups Filtered Water

1/8 tsp. Sea Salt

Place the kumquat seeds into a spice bag, or tie them up into a small piece of cheesecloth. Put the kumquat slices, water, and bag of reserved seeds into a large preserving pot along with the Chile pepper and Pomegranate seeds. Bring to a boil, and boil uncovered for 15 minutes skimming off any foam that may form. Remove the pan from the heat and cover with a towel. Let it stand at room temperature for 8-12 hours.

After standing, fish out the Jalepeno pepper (but leave the bag of seeds in), add sugar to the pan and place over medium heat, stirring until sugar dissolves. Then, increase the heat to medium-high and bring to a boil. Boil for one minute, then remove the pan from the heat, cover again with the cloth, and let sit for another 8-12 hours.

Prepare jars, lids and rings as well as a hot water bath. Bring the kumquat mixture to a boil slowly, then raise the heat and continue boiling until it passes the spoon test, jells when dropped on a chilled plate, or until the mixture heats to at least 220 degrees.

Remove the pan from the heat, remove the bag of seeds, and skim off any foam. Let the mixture rest for 5 minutes. Ladle into pint, half-pint or quarter pint jars and process for 15 minutes in hot water bath.

Serve on hot English Muffins or your favorite crackers or crusty bread

  This post is linked to  http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-13112/

Spiced Pears

RED BARTLETT PEAR

ASIAN PEAR

WILLIAMS PEAR

Spiced Canned Pears 
Makes 7 Pint Jars
16 - 20 firm, but ripe pears ( I used a variety of Red Bartlett,    Asian, Bosc, and William's 4 of each)

BOSC PEAR

2 C. sugar
6-7 C. water
1 t. ground cinnamon
1 t. freshly grated nutmeg
3 whole star anise
7 pint jars
lids and rings
canning kettle
jar lifter
large ladle

Chinese Dipping Sauce

Chinese Dipping Sauce is a wonderful mixture of sweet, tart and spicy.  This would make a great housewarming gift for someone who enjoys Chinese food.

Here's the ingredients:
Makes about 3 cups or 5 1/2 pint jars and a little extra for tasting.

Chocolate Raspberry Sauce

Chocolate Raspberry Sauce

This sauce also makes a wonderful gift.  The only problem I had was the smell was so incredible in the kitchen while it was boiling I hated to put it all into jars!
This recipe is slightly modified from Ball Complete Book of Home Preserving. The yield is about 8 half-pint jars.

1/2 cup unsweetened cocoa powder
5 cups crushed raspberries ( I used frozen and let them boil off the water)
1/4 cup lemon juice
1 package powdered pectin
7 cups sugar or Splenda

Combine the first 4 ingredients. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil.