Asian Plum Sauce | Vegetarian Recipes

Asian Plum Sauce

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Ingredients:

  • 4 garlic cloves minced fine
  • 1/2 ounce fresh ginger minced
  • 1 small onion minced
  • 1 cup brown sugar
  • 2 cups water
  • 1/8 cup teriyaki sauce
  • 1 teaspoon sesame oil
  • 1/8 cup soy sauce
  • 1/2 teaspoon crushed dried chili
  • 3 lbs plums pitted chopped
  • 1 lemon juice of fresh
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Steps:

  • Place first 11 ingredients into pot
  • Bring to a boil then simmer 30 minutes
  • Mix water and cornstarch
  • Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while
  • Simmer till thickened
  • Pour into sterilized jars size you like and put into a water bath for 10 minutes
  • Remove jars from water bath cool and store in a cool dark place
Pear Butter | Vegetarian Recipes

Pear Butter

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Ingredients:

  • 10 large ripe pears quartered and cored 5 pounds
  • 1 cup water
  • 2 cups sugar
  • 1/2 teaspoon grated orange rind
  • 3 tablespoons orange juice
  • 1/4 teaspoon ground nutmeg

Steps:

  • Combine pears and water in a large dutch oven Cover and cook over medium-low heat 40 minutes or until pears are soft stirring occasionally Drain
  • Press pears through a sieve or food mill
  • Measure 1 quart of the pear puree and combine with remaining ingredients in a Dutch oven
  • Cook over medium heat stirring frequently 15 minutes or until mixture thickens Remove from heat; skim off foam
  • Quickly pour hot pear mixture into hot sterilized jars leaving 1/4 inch headspace; wipe jar rims Cover at once with lid and metal screw on bands
  • Process in boiling water bath 10 minutes
Pumpkin Chip Preserves | Vegetarian Recipes

Pumpkin Chip Preserves

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Ingredients:

  • 5 -5 1/2 lbs pumpkin preferably a cheese or pie pumpkin
  • 5 cups sugar
  • 2 large lemons juice and zest of minced
  • 1 large lemon sliced thin

Steps:

  • DAY BEFORE CANNING Cut the pumpkin into large chunks
  • discarding the stems
  • seeds
  • and stringy innards attached to them Pare the skin from the chunks Slice each chunk into pieces 1/2 to 3/4 square
  • as evenly as you can Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar
  • lemon juice and zest
  • and 1/2 cup water Cover and let the mixture sit overnight
  • or a few hours longer
  • at room temperature It will give off a good bit of liquid
  • DAY OF CANNING Prepare 5 or 6 half-pint canning jars by washing thoroughly Place the jars on a rack in a boiling water canner
  • but DO NOT add water yet
  • Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat Reduce the heat to a bare simmer and cook
  • covered
  • until the pumpkin pieces are quite tender
  • but still hold their shape and have become somewhat translucent in a glaze of thick syrup
  • about 30 minutes
  • As soon as you have reduced the heat for the pumpkin mixture
  • fill the canner with water; water should be at least 1 inch above the tops of the jars You may need to add 1 cup of white vinegar if you have hard water in your area Boil the jars for 10 minutes to sterilize It will take about 20--30 minutes for the water to come to a boil Start timing from the time it reaches a good steady boil
  • While pumpkin is cooking
  • blanch the lemon slices in a small saucepan of boiling water
  • just enough to soften them
  • and drain Stir the lemon slices into the chips just before removing the preserves from the heat
  • Once the jars have sterilized and the pumpkin is ready
  • remove jars from canner to a surface covered in heavy towels or layers of newspaper NEVER place hot jars on a bare countertop
  • as the difference in temperature could cause jars to shatter Spoon the chips into the hot jars
  • leaving at least 1/4-inch head space
  • Process the jars in a boiling water canner for 10 minutes Refrigerate jars after opening
Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's | Vegetarian Recipes

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's

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Ingredients:

  • 2 lbs seeded and cubed zucchini
  • 1 20 ounce can crushed pineapple
  • 6 -8 habaneros
  • 1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
  • 5 cups sugar
  • 3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
  • 1 6 ounce box pineapple Jell-O
  • food coloring Red and yellow

Steps:

  • Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
  • Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
  • Stirring all the while
  • Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
  • Add some red food coloring and more yellow to produce a color to your liking
  • Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
  • Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift