Going green? My family is... Why not make up a basket of homemade goodies. This is just one of the many baskets I'll be giving out this upcoming season. Now, I've made my preserves already but there is still time.
In this basket I tucked a box of gourmet crackers, duo jam/jelly server (recycled from a thrift store) and three kinds of homemade canned goods. From top to bottom....Bev's red pepper jelly, blackberry jam (recipe follows) and a raisin chutney (recipe follows).
Savoury Curry Raisin Jelly
(from BERNARDIN Taste the Harvest- Canning pamphlet
serve with roast meats, or as an accompaniment with curry)
- 3 cups sugar
- 1 to 2 tsp curry pwd. or garam masala (I used my homemade masala mix)
- 1/2 cup golden raisins
- 1/2 cup very finely chopped red onion
- 3/4 cup white vinegar
- 1 pouch (85 ml) BERNARDIN Liquid Pectin
Stirring to disperse the ingredients, quickly ladle hot jelly into hot jars leaving 1/2 inch headspace. Heat process - boil filled jars in in boiled water canner 10 minutes. Cool, check seals, and store in a cool dark place for up to 1 year. Makes 6 125 ml or 3 x 250 ml jars.
(I do declare this year it tasted almost like grape jelly, it was sooooo intense) (from Certo Package instructions)
- 4 cups blackberries, crushed
- 7 cups sugar
- 2 pouches CERTO Liquid Pectin
MEASURE prepared fruit into large saucepan. Add sugar; mix well.
BRING to full rolling boil on high heat; boil 1 min., stirring constantly. Remove from heat. Immediately stir in pectin. Stir and skim foam for 5 min. to prevent fruit from floating to top.
POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set. (Makes 7 x 250 ml jars)