🍯 Recipe Collections: Jams, Jellies & Condiments

[Amethyst]

Pineapple Salsa (fresh or grilled)

Yield: 3 ½ cups
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

1/2 ripe pineapple, trimmed and sliced
1 large red bell pepper, seeded and quartered
1/2 small red onion, peeled and cut in half (so you have 2 quarters of a whole onion)
1 whole jalapeno
1/2 cup loosely packed cilantro, finely chopped
1 tablespoon lime juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
salt and pepper to taste
olive oil

Directions:

If you are not grilling the salsa, then chop the pineapple, bell pepper, red onion, jalapeno, and cilantro and combine with the remaining ingredients in a large bowl. Can be served immediately, or better chilled.

GRILLING: Grease the grill and heat to medium-high heat.

Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak the skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.

Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.

Once cool enough to handle, dab off any excess oil with paper towels from the vegetables and chop the pineapple (cutting around the core), red bell peppers, and onions. De-vein and de-seed jalapeno and dice, reserving some of the seeds if desired.

Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin, and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.

Notes:

If you don’t have a grill or don’t have the time to grill, this salsa is still delicious without grilling!

How to Store:

You can store pineapple jalapeño salsa up to 4 days in an airtight container in your refrigerator, but be aware that the fruit and veggies will become increasingly soft and change the texture of the salsa.

Ingredient Variations:

Green onions or another variety of onion can be used in place of the red onion.

Fresh pineapple is a must for this recipe. Canned pineapple is often packed in syrup (making it far too sweet for salsa) and doesn’t grill well.

Any color bell pepper will work in this recipe. Red is the sweetest, with yellow and orange being the next sweetest. Green bell peppers are the strongest in flavor.

Helpful Pineapple Tips:

You will also need one sweet, juicy pineapple for the best pineapple salsa. Here is what to look for:
How to select Pineapple:

Select a pineapple without any blemishes such as indentations, squishy spots, wrinkles, or cracks.

Choose a pineapple with bright green leaves as opposed to brown and stiff.

The diamonds on the surface of the pineapple are called “eyes.” Look for a pineapple with flat eyes; this indicates the pineapple is sweet.

The pineapple should feel heavy for its size. This means it’s juicy.

Choose the pineapple with the largest eyes; this means the pineapple was allowed to ripen the longest on the branch.

Look for a pineapple with flat eyes – meaning the spiky points are pressed against the pineapple instead of sticking out. Flat eyes mean the pineapple is sweeter.

If choosing a ripe pineapple to use immediately, select one in which the yellow reaches high up the pineapple. The higher the yellow, the more evenly flavored the pineapple. More tips on how to know when a pineapple is ripe are below.

How to know when a Pineapple is ripe:

You can purchase a ripe pineapple if making pineapple salsa immediately, but more often than not, you will have to first select a pineapple and wait for it to ripen. Here is how you know your pineapple is ripe and ready to use:

Touch: Squeeze the pineapple gently. The skin should give a little, but it should still be firm.

Smell: Put your nose close to the bottom of the fruit. It should smell sweet; that indicates it is ripe.

Sound: Tap the pineapple. Unripe fruits will sound hollow, whereas ripe pineapple will sound dull and solid.

Color: It is possible for a green pineapple to be ripe, but more often than not, look for yellow coloring around the eyes and base.

Shape: When a pineapple is ripe, the eyes will be uniform in size as opposed to small on the bottom and large in the middle.

How to ripen a Pineapple quickly:

If you are eager to make pineapple salsa and your pineapple isn’t ripe yet, you can help speed the process along. Place the whole pineapple into a paper bag along with a whole apple, and fold over the top of the bag. Leave at room temperature for 1-2 days or until the pineapple is ripe.

How to prep Pineapple Salsa in advance:
Because pineapple is a bit sturdier than other summer fruits, you’re fine to prep this pineapple salsa 24 hours in advance. Just note that the veggies and pineapple will soften slightly over time

Tips for making Pineapple Salsa:

Make sure your pineapple is ripe so it is sweet, flavorful, and juicy; a pineapple that’s under-ripe can be sour.

If you have the misfortune of a bland pineapple that’s not very sweet, then try adding a teaspoon or so of honey. You may need to microwave the honey a little so it combines easily, especially if adding honey after the salsa is tossed.

I recommend slicing the pineapple into rings and grilling with the core intact (rather than slicing, removing the core, and then grilling). This way, the pineapple rings are super sturdy and can be flipped easily on the grill.

Thread the red onion chunks onto skewers for easier grilling.

I recommend 1 large jalapeno or 2 smaller jalapenos to balance the sweet fruit; otherwise, it might taste like your pineapple salsa is missing something. You can start with fewer jalapenos, but add more to taste if your salsa doesn’t have enough kick, or I like to reserve the jalapeno seeds and stir them in to taste for a spicier salsa.

Be careful not to touch your face after handling the grilled jalapeño. You don’t want any of the pepper juice to get on your skin or in your eyes!

The ingredient quantities are just a guideline; feel free to add more/less of anything to make it YOUR perfect pineapple salsa recipe.

Pineapple Salsa Recipe Variations:

Pineapple Salsa Recipe Variations:

Add berries: strawberries, blueberries, etc., to add extra juicy sweetness.

Add stone fruit: add chopped peaches, nectarines, plums, or apricots.

English cucumber: add a delightful crunch. I like English cucumbers so you don’t have to peel them, but you can certainly substitute with a peeled cucumber.

Add tomatoes: I like to use cherry tomatoes and slice them in half or you can use Roma tomatoes and remove the fleshy part so the salsa doesn’t become watery.

Add avocado: Chop and add just before serving. Use avocados that are ripe but on the firmer side so they don’t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy.

Add black beans: Rinse and drain one 15 oz. can of black beans. Black beans will drastically change the flavor profile of your pineapple jalapeño salsa into a hearty, savory salsa.

Make it a meal: Add chopped cooked chicken, rotisserie chicken, chopped pork, salmon, etc. to make this salsa a full meal.

How to store Pineapple Jalapeno Salsa:

You can store pineapple jalapeño salsa up to 4 days in an airtight container in your refrigerator, but be aware that the fruit and veggies will become increasingly soft and change the texture of the salsa.

Can You Freeze Pineapple Salsa?

No, this fresh fruit salsa doesn’t freeze well.

Recipe courtesy of Carlsbad Cravings.com

[Amethyst]

Pico de Gallo

Prep: 10 minutes
Total: 10 minutes
Servings: 6

Ingredients:

5 Roma tomatoes, diced
1/2 cup white or red onion, diced
1/2 cup fresh cilantro, chopped
1 small jalapeño pepper, veins and seeds removed, diced
1 – 2 teaspoons lime juice, to taste
salt, , to taste

Directions:

Combine diced tomatoes, onion, cilantro, and jalapeño in a bowl. Season with salt and add lime juice to taste.

Top your favorite Mexican food, eggs, avocado toast, chicken, or serve with chips.

Notes:

Yield: Makes about 4 cups.

Make Ahead Instructions: Prepare Pico de Gallo an hour or two in advance, stored in the fridge. Leftovers will keep for a few days in the fridge.

Spicy Pico de Gallo: Keep the jalapeño seeds and add extra jalapeño peppers if you’d like.

Add Avocado: Stir in some diced avocado right before serving.

Add Mango: Stir in diced avocado right before serving, for a fun flavor twist.

Make Ahead and Storage Instructions:

To Make Ahead: Pico is my favorite when made an hour or two in advance. It can be kept in the fridge for about a week, depending on the freshness of your ingredients.

Recipe Variations:

Spicy Pico de Gallo: Keep the jalapeño seeds and add extra jalapeño peppers if you’d like.

Add Avocado: Stir in some diced avocado right before serving.

Add Mango: Stir in diced avocado right before serving, for a fun flavor twist.

Nutritional Facts:

Calories: 19kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 4mg, Potassium: 176mg, Fiber: 1g, Sugar: 2g, Vitamin A: 593IU, Vitamin C: 20mg, Calcium: 11mg, Iron: 1mg

Recipe courtesy of Tastes Better From Scratch.com

[Amethyst]

Chunky Guacamole With Cumin (Guacamole Con Cumino)

Prep time: 30 Min

Ingredients:

1/2 teaspoon cumin seeds
5 large Hass avocados, halved and pitted
4 tablespoons fresh lemon juice
2 tablespoons finely chopped cilantro
1 small sweet Vidalia or sweet onion, minced
1 large jalapeno with a few seeds, minced
1 teaspoon salt
1 large clove of fresh garlic, minced fine

Directions:

In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet until fragrant.

Then finely grind with a mortar and pestle or in a clean spice grinder (making sure there is no leftover spice residue in the grinder from previous use).

Scoop half of the avocados into a large bowl and coarsely mash them with a fork.

Stir in lemon juice, cilantro, onion, garlic, jalapeno, and ground cumin.

Scoop small chunks of the remaining avocados into the same bowl; stir lightly with a spoon. Season the guacamole with salt and serve at room temperature or lightly chilled. If you are going to serve more than two hours later, push one or two avocado pits into the mixture, cover, and refrigerate. The pits will keep your guacamole nice and green until serving time. When ready to serve, remove pits and discard.

Serve with your favorite tortilla or taco chips. Enjoy!

Recipe courtesy of Just a Pinch.com

[Amethyst]

Easy Small-Batch Strawberry Jam

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 2 cups

Ingredients:

4 cups fresh chopped strawberries (I like a mixture of small pieces and large)
2 cups granulated sugar
2 tablespoons Grand Marnier Liqueur, or lemon juice

Directions:

Place two small, clean plates in your freezer.

In a large deep skillet, combine the strawberries, sugar, and liqueur or lemon juice. Heat on medium until the mixture starts to boil. Skim the foam from the top of the jam and discard it as it cooks. Don’t worry if you can’t get all the foam, but you should be able to get most of it.

Continue cooking and stirring for about 10 minutes or until it starts to thicken.

Remove one of the plates from the freezer and put a small spoonful of jam on the plate. Allow it to sit for 30 seconds, then tilt the plate. If the jam slides down the plate quickly, keep cooking. If it is slow and thick, it’s done.

Continue testing, if needed, every 2 minutes. Do not overcook!

Place the jam in jars and cool to room temperature. Refrigerate once cooled.

The jam will keep 2-3 weeks in the refrigerator.

Notes:

Without pectin, you must make sure to cook the strawberry jam long enough to thicken.

There’s a super-easy method to test for doneness without all the guesswork. Put a glass plate in the freezer while preparing the jam. When the strawberry jam has cooked down, place a spoonful on the cold plate and leave it for 30 seconds. Tilt the plate, and if the jam moves very slowly, it’s done. If it rolls down the plate, cook for a few more minutes and test again.

If you have the chance to pick your own berries, please don’t let the opportunity pass you by.

The juiciness and fresh flavor of fresh-picked fruit are incredible, and that makes all the difference in recipes like this easy, small-batch strawberry jam.

Here are a few tips for finding the best strawberries:

Pick strawberries with light colored seeds. If the strawberry seeds are dark brown and dried up, the strawberry probably is too.

Buy local strawberries if at all possible. Less time traveling to your kitchen will yield fresher strawberries, thus better flavor. If you’re buying strawberries from another country, they may have been picked before they were fully ripe to survive the long-distance commute.

Look for strawberries that are red all the way to the top. If the top is white, the middle of the strawberry will be too. White strawberry tops yield less flavor.

Visit your local farmers’ market during peak season for the best strawberries.

Finally, if you can pick your own strawberries at a local farm – go for it!

Nutritional Facts:

Calories: 908kcal | Carbohydrates: 226g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 449mg | Fiber: 6g | Sugar: 219g | Vitamin A: 35IU | Vitamin C: 169mg | Calcium: 48mg | Iron: 1mg

Recipe courtesy of Saving Room for Dessert.com

[Amethyst]

Salsa Verde Recipe

Servings: 12
Prep: 5 minutes
Total: 5 minutes

Ingredients:

1 (28-ounce) can tomatillos (about 20) drained
½-⅔ cup sugar
1 small bunch fresh cilantro
2-3 tablespoons diced jalapeño pepper

Directions:

Combine all ingredients in a blender and pulse until blended to the consistency you desire.

Add additional jalapeños for more spice, or add more sugar if you like it sweeter.

Notes:

Using Fresh Ingredients

Want to use fresh tomatillos and fresh jalapeños?

I like to use canned tomatillos and jalapeños for convenience. If you prefer to use fresher ingredients, you certainly can. Just prep the ingredients and throw them in the blender:

Tomatillos: One 28-ounce can contains 4 servings, and 1 serving is about 4 tomatillos. So you will need about 15 fresh tomatillos. Prep them by removing the papery husk and stem, then rinse in warm water to remove the sticky residue. Cut them into quarters and put them in the blender. Raw tomatillos are more tart and acidic. When roasted, they take on a more mellow and sweeter taste so adjust the amount of sugar used.

Jalapeños: You’ll need 1-2 jalapeños. Wear rubber gloves when working with this hot food. Slice the jalapeños in half and remove the seeds and veins. Slice the jalapeños and add them to the blender.

To roast: This is not necessary, but some people like to roast them beforehand. Place the tomatillos, jalapeños, and 2-3 unpeeled garlic cloves on a baking sheet. Place the rack about 8 inches from the top. Broil for 5-10 minutes or until nicely charred. Discard the garlic and add the remaining ingredients to the blender.

TIPS + FAQ

How long does green salsa last? If stored in an air-tight container in the fridge, salsa verde can last for about a week. If properly canned and not opened, this green salsa can last even longer in the fridge.

Can you freeze salsa verde? You can freeze green salsa by placing it in a covered airtight container or in a freezer-safe Ziploc bag. This should keep in the freezer for up to 2 months. For more tips about freezing salsa, CLICK HERE.

What to serve with it? We love serving this salsa verde recipe with tortilla chips (and Frito’s), but also love it with:

Make Ahead: Store in an airtight container in the refrigerator for 4–6 days.

Seeding Tomatillos: To prevent watery salsa, seed the tomatoes before adding to the blender.

Nutritional Facts:

Serving: 1g, Calories: 33kcal, Carbohydrates: 8g, Protein: 0.03g, Fat: 0.04g, Saturated Fat: 0.003g, Polyunsaturated Fat: 0.003g, Monounsaturated Fat: 0.002g, Sodium: 0.2mg, Potassium: 7mg, Fiber: 0.1g, Sugar: 8g, Vitamin A: 38IU, Vitamin C: 3mg, Calcium: 1mg, Iron: 0.01m

Recipe courtesy of Lil Luna.com

[Amethyst]

Chipotle Guacamole (Copycat)

Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 4 servings (¼ cup each)

Ingredients:

2 large avocados, halved and pitted
1 teaspoon lemon juice
1 teaspoon lime juice
1/4 cup red onion, finely chopped
1/2 jalapeño pepper stemmed, seeded, and finely chopped (see notes)
2 tablespoons finely chopped fresh cilantro
salt
tortilla chips for serving

Directions:

In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in onion, cilantro, and jalapeños. Season to taste with salt (I like ½ teaspoon). Serve with chips.

To refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air.

Notes:

For extra heat, include the seeds from the jalapeño (Chipotle does).

Selecting and storing avocados:

There are two schools of thought:

Pick avocados that are firm but don’t feel like granite. They should give, ever so slightly, when you gently squeeze them in the palm of your hand. Be gentle! You can also flick off the stem and see if it’s bright green underneath. But, stay away from any avocado that feels too soft or has soft, dark spots on the skin.

Buy avocados when they are rock-hard and ripen them yourself. It takes patience, but then you won’t risk buying an overripe avocado.

How to ripen avocados:

Avocados ripen if left out at room temperature. If you’d like to speed up the ripening process, store them in a paper bag with an apple, banana, or kiwi fruit. Those fruits give off high levels of a plant hormone, ethylene, which helps things along.

Once the avocados are ripe enough for you, simply store them whole in the refrigerator until you’re ready to get your guac on.

How to cut an avocado:

Please don’t cut an avocado in half by holding it in your hand. There’s a lot of caution to take when cutting avocados. They can be slippery, and the knife blade could slip out of the fruit and into your hand, if you’re not careful and deliberate.

Choose your avocado and place it on a cutting board.

To cut it lengthwise around the pit, slice into the avocado with a chef’s knife until the blade hits the hard seed, then carefully rotate the avocado with one hand while keeping the knife steady in the other.

Rotate the avocado halves in your hands, twisting gently if necessary, and separate the two halves and reveal the pit.

Help! Why does cilantro taste like soap?

It’s not cilantro…it’s you. Sort of!

Cilantro contains a natural chemical compound that some people (estimated 4-14% of the population) have the ability to taste better than others. The ones who can detect the compound describe cilantro as soapy, metallic, or just plain horrible. There’s nothing you can do about it, except avoid it in recipes. Parsley is a good substitute for cilantro, if that 4-14% happens to be you.

How long is guacamole good for in the fridge?

Guacamole can last 3 or 4 days in the refrigerator, provided you are willing to battle the effects of discoloration via oxidation.

The best ways to ward off the browning of guacamole is:

Squeeze extra citrus juice over the top of the guacamole.

Cover with plastic wrap and press the plastic directly on the surface of the guacamole in the bowl.

If all else fails, you can scoop off the brown layer of guacamole and enjoy the bright green happiness beneath!

Nutritional Facts:

Calories: 166kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 8mgPotassium: 502mgFiber: 7gSugar: 1gVitamin A: 179IUVitamin C: 14mgCalcium: 12mgIron: 1mg

Recipe courtesy of Culinary Hill.com

[Amethyst]

Garden Fresh Salsa

Prep Time: 45 min
Cook Time: 2 hrs

Ingredients:

8-10 medium tomatoes
2 green peppers
2 yellow peppers
2 orange peppers
1 large onion
2 cans diced jalapeno, 4 oz each (use chopped green chiles if you want it milder)
1 lemon, juiced
1 lime, juiced
salt to taste (it seems like I use quite a bit)
1/4 - 1/2 cup chopped cilantro (optional)

Directions:

Chop up all tomatoes, peppers, and onions. Combine in a large bowl.

Drain jalapenos (if you’re using the green chiles, no need to drain them) and add them to the bowl.

Roll the lemon & lime on the counter, pressing it with your hand before cutting them in half (you’ll get more juice this way). Either use a juicer or squeeze the juice into your hand to catch any seeds.

If using the optional cilantro, add it to the mixture (about 1/4 - 1/2 cup chopped).

Add salt and mix well. Chill in the fridge for at least 2 hours for flavors to combine well. I usually let it chill overnight.

Serve with chips (the Scoops tortilla chips work well) or use on anything you put salsa on. I’ve put in on baked potatoes, on chicken before baking, etc… use your imagination!

Recipe courtesy of Just a Pinch.com

[Amethyst]

Cowboy Butter

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4

Ingredients:

½ cup unsalted butter
1 clove of garlic, minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon cayenne pepper

Directions:

Add butter to a microwave-safe bowl and heat for 10-15 seconds until slightly softened. Stir until smooth (similar in texture to frosting).

Add the garlic, Dijon, Worcestershire sauce, paprika, Italian seasoning, salt, and cayenne pepper. Stir until it’s well incorporated.

To bring the butter to a creamy state, heat it for a short 5-second burst in the microwave.

Dollop on cooked steak or chicken and enjoy!

Notes:

If the butter is too soft, put it in the freezer for about 5 minutes to firm it back up slightly.

This can be made ahead of time and refrigerated until ready to use!

Store leftovers in an airtight container in the fridge for up to one week.

Tips for the Best Cowboy Butter Recipe for Steak:

I like to leave my butter out at room temperature for 30 minutes before starting this recipe. This helps it soften and prevents a rapid temperature change in the microwave.

Don’t microwave the butter for too long. Too much time can ruin the texture of the butter or result in a greasy mess.

If the butter firms up too quickly, simply warm it in the microwave for about 5 seconds until it softens up. I sometimes need to do this if my kitchen is especially cold.

Freezing the butter for 5 minutes is the quickest way to thicken it back up if it gets too soft. After a quick freeze, I whisk it until it’s creamy again.

Cowboy Butter for Steak Variations and Substitutions:

If I don’t have canned Italian seasoning on hand, I’ll mix up a homemade blend of basil, oregano, rosemary, thyme, sage, and marjoram. Dried herbs work best, but fresh herbs would also work if finely chopped.

For a spicier butter mixture, add in an extra ⅛ teaspoon of cayenne pepper. More or less spice can be added, depending on preference.

Fresh lemon juice can be added to brighten the taste of the butter and balance out the richness of the other ingredients.

Garlic powder is an easy substitute if I don’t have fresh garlic cloves on hand.

Cowboy Butter Recipe FAQs:

Can I make cowboy butter ahead of time?

Yes! This spread will last for up to 1 week in the refrigerator. I often like to make a batch ahead of time so it’s ready to add to my favorite dishes throughout the week. It also freezes well for up to 3 months, so it can be prepared in a larger batch and saved for later!

How should I store leftovers?

Leftover butter should be stored in an airtight container and refrigerated so it will stay fresh. If I plan to freeze it, I usually roll it into a log shape first, then wrap it tightly in plastic wrap before transferring it to a freezer-safe bag.

Nutritional Facts:

Calories: 210kcalCarbohydrates: 1gProtein: 1gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 341mgPotassium: 43mgFiber: 0.4gSugar: 0.3gVitamin A: 1015IUVitamin C: 1mgCalcium: 17mgIron: 0.3mg

Recipe courtesy of Everyday Family Cooking.com

[Amethyst]

Guacamole

Servings: 6
Prep: 10 minutes
Total: 10 minutes

Ingredients:

5 avocados, peeled, pitted, and cubed
2 tablespoons lime juice, plus more for topping
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
2 Roma tomatoes, seeded and diced
½ onion, chopped (optional)
2 tablespoons chopped fresh cilantro
1 tablespoon seeded and chopped jalapeño pepper
1 teaspoon minced garlic

Directions:

In a large bowl, combine avocado and lime juice and mix until coated.

Add salt, cumin, and cayenne, and mash the avocado mixture using a potato masher or the back of a spoon.

Fold in tomatoes, onions, cilantro, jalapeño, and garlic.

Add additional lime juice over the top to help keep the guacamole from browning. Serve with tortilla chips.

Notes:

Homemade guacamole usually lasts up to 2 days. When you see a puddle of brown liquid and the layers below the surface have lost their vibrant green color, you’ll know it’s gone bad.

Storing Info:

Homemade guacamole usually lasts up to 2 days. When you see a puddle of brown liquid and the layers below the surface have lost their vibrant green color, you’ll know it’s gone bad.

STORE. Scoop the guacamole recipe into a container, pat it down to make a flat surface, pour a layer of water or lime juice on top, then seal it with plastic wrap.

Keep it in the fridge until ready to eat again. Pour out the water on top when you’re ready to start dipping. May seem strange, but it works!

FREEZE. Freezing is not recommended – it will become grainy and dry when defrosted.

A Simplified Version:

If you have ripe avocados but are missing some of the other key ingredients like cilantro and tomatoes, try this simple version.

Mash up 2-3 avocados and add a bit of minced garlic, cumin, salt (coarse), lime juice, and chili powder. It’s more of a guac dip and is delicious!

Recipe Tips:

If your avocado is ripe, but you aren’t ready to use it yet, store it in the fridge for 2-3 days to slow the ripening process.

Make it mild. Reduce the amount of cayenne pepper and jalapenos.

Creamy. Add sour cream for smoother, creamier flavors.

Mix-ins. Add crunch with chopped walnuts, toasted almonds, or pepitas (roasted pumpkin seeds).

Add fruit such as pomegranate, peaches, mangoes, pineapple, or even berries.

Nutritional Facts:

Serving: 0.5cup, Calories: 278kcal, Carbohydrates: 17g, Protein: 4g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Sodium: 207mg, Potassium: 888mg, Fiber: 12g, Sugar: 2g, Vitamin A: 465IU, Vitamin C: 22mg, Calcium: 28mg, Iron: 1mg

Recipe courtesy of Lil Luna.com

[Amethyst]

Cilantro Lime Crema

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: about ¼ cup
Serves: 6

Ingredients:

1 cup whole milk Greek yogurt or sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 small garlic clove
½ teaspoon sea salt
¼ teaspoon onion powder
½ cup fresh cilantro

Directions:

In a food processor, place the yogurt, mayo, lime juice, garlic, salt, and onion powder. Process until creamy.

Add the cilantro and pulse until the sauce is smooth, but green flecks are still visible. Season to taste.

Notes:

No food processor? A blender works here too! Just like you would with a food processor, add all of the ingredients except for the cilantro to the blender first. Blend until smooth. Then, pulse in the cilantro until you have a creamy sauce with green flecks.

Storage:

Got leftover crema? You’re in luck! It will keep in an airtight container in the refrigerator for up to 5 days. You’ll love having it on hand to liven up whatever you’re cooking!

Recipe courtesy of Love and Lemons.com

[Amethyst]

Queso Blanco Recipe

Servings: 10
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Ingredients:

3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups whole milk
1 (4-ounce) can diced green chilies
1 teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon ground cumin, optional
1 cup shredded white sharp cheddar cheese
2 tablespoons chopped fresh cilantro
2 tablespoons chopped tomatoes

Directions:

Melt butter in a medium pot over medium-low heat. Whisk in flour until bubbly.

Add milk and stir until well combined. Add green chilies, garlic salt, onion powder, chili powder, and cumin.

Add cheese and mix until smooth. Add cilantro and tomatoes right before serving and mix well. Serve warm with tortilla chips or vegetables for dipping.

Notes:

Recipe Tips:

Shred cheese from a block so it melts more smoothly than pre-shredded.

Keep the heat low and stir constantly. Overheating can cause the cheese to separate and become grainy.

Using room-temperature milk and cheese will help them incorporate smoothly and avoid lumps.

We like to use a small crockpot to keep the queso warm during events.

For a spicer dip, add red pepper flakes or sliced jalapenos.

Make ahead of time. This recipe only takes 15 minutes to make, but if you make it a little early, it can be kept in a slow cooker on warm for up to 4 hours.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or in a freezer-safe container in the freezer for 1-2 months. Reheat slowly over low heat, adding more milk if needed to help smooth out the dip.

Nutritional Facts:

Serving: 1g, Calories: 105kcal, Carbohydrates: 3g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 326mg, Potassium: 75mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 302IU, Vitamin C: 0.3mg, Calcium: 128mg, Iron: 0.2mg

Recipe courtesy of Lil Luna.com

[Amethyst]

Corn Salsa Recipe

Prep: 15 minutes
Total: 15 minutes

Ingredients:

1 (15-ounce) can corn , drained or fresh cut corn kernels
1 jalapeno pepper, seeded and chopped
½ green bell pepper, seeded and chopped
2 tablespoons red onion, chopped
3 tablespoons lime juice
2 teaspoons olive oil
½ teaspoon sugar
½ teaspoon garlic salt (with parsley flakes)
2 tablespoons cilantro, chopped

Directions:

In a bowl, mix corn, green pepper, jalapeno, and red onion.

Stir in lime juice, olive oil, sugar, and salt. Chop and add cilantro just before serving.

Notes:

Recipe Tips:

Variations. Change up this sweet corn salsa recipe by adding grape tomatoes, garlic, black beans, avocado, or cotija cheese.

Serving suggestions. Enjoy on its own, with your favorite Tortilla Chips, or with other Mexican dishes like Green Chili Smothered Burritos, Chicken Tacos, Baked Chicken Chimichangas, or Chicken Burrito Bowl.

Store the leftover salsa in an airtight container in the refrigerator. It should last for 4-5 days.

Nutritional Facts:

Calories: 124kcal, Carbohydrates: 11g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Sodium: 1167mg, Potassium: 156mg, Fiber: 1g, Sugar: 5g, Vitamin A: 425IU, Vitamin C: 79.4mg, Iron: 0.2mg

Recipe courtesy of Lil Luna.com

[Amethyst]

Mango Salsa

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings (½ cup each)

Ingredients:

2 ripe mangos peeled, cored, and diced (see note 1)
1 jalapeño pepper, seeded and finely chopped (see note 2)
1/4 cup red onion, finely chopped
2 tablespoons lime juice
2 tablespoons minced fresh cilantro (see note 3)
1/4 teaspoon ground cumin
Salt
tortilla chips for serving

Directions:

In a large bowl, add mango, jalapeños, onion, lime juice, cilantro, cumin, and salt to taste (I like ¼ teaspoon). Stir to combine. Chill until serving time and serve with tortilla chips.

Notes:

Mango: This tropical fruit comes in hundreds of varieties. Honey (Ataulfo), Francis, Haden, Keitt, Kent, and Tommy Atkins are the most common mango varieties available in America, but any kind will do. According to the National Mango Board, mango color cannot clue you in about ripeness. When trying to answer “is a mango ripe?” touch and smell are the senses to utilize, not sight. Just like an avocado or peach, a ripe mango will give slightly when you squeeze it. It should smell fruity at the stem.

Jalapeños: For a spicier salsa, add more jalapeños or substitute Serrano chiles.

Fresh cilantro: Not a fan? Simply omit the cilantro and toss together the other fruit salsa ingredients. It will still be delicious, and will be more palate-pleasing for those who have the Gene That Makes Cilantro Taste Soapy.

Yield: This Mango Salsa recipe makes about 2 cups total, enough for 4 (1/2-cup) servings.

Storage: Store leftovers covered in the refrigerator for up to 4 days.

Recipe tips and variations:

Yield: This Mango Salsa recipe makes about 2 cups total, enough for 4 (1/2-cup) servings.

Storage: Store leftovers covered in the refrigerator for up to 4 days.

Whole30 Compatible: Skip the chips and serve this delicious Mango Salsa with your favorite grilled chicken or pork, or on a salad.

Frequently Asked Questions:

How do you peel a mango?

Using a paring knife, cut off the stem end. Using a Y-shaped vegetable peeler, peel from the cut bottom edge in one swift motion. Continue until all of the peel has been removed. You could also use your paring knife to carefully remove the peel, tracing strips from top to bottom until all of the peel has been removed.

How do you core a mango?

Mangoes have an oblong seed down the center of the fruit. Stand the peeled mango up, stem side down. Beginning about ¼ inch from the center, use a paring knife to slice the “cheek” away from the seed, following the rounded shape of the seed. Continue the same motion on the opposite side. Once the “cheeks” are removed, lay the seed flat and use an angled cut to remove a wedged piece from each side.

Nutritional Facts:

Serving: 0.5cupCalories: 8kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 146mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 62IUVitamin C: 7mgCalcium: 6mgIron: 1mg

Recipe courtesy of Culinary Hill.com

[Amethyst]

Pickled Radishes

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serves: 8

Ingredients:

4 bunches red radishes, tops removed
1 cup white vinegar
1 cup water
2½ tablespoons cane sugar
1 tablespoon sea salt
½ teaspoon mixed peppercorns
½ teaspoon mustard seeds

Directions:

Thinly slice the radishes (or halve them, if you prefer), and divide between 4 (11.5-ounce) jars or equivalent. The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes, then divide the peppercorns and mustard seeds among the jars. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour; radish halves are best when pickled overnight.

Notes:

Store in the fridge for up to 2 weeks.

Recipe courtesy of Love and Lemons.com

[Amethyst]

Berry-Basil Limeade Jam

Yield: 8-1/2 cups
Prep: 15 min
Cook: 10 min

Ingredients:

8 cups fresh strawberries, hulled
1 package (1-3/4 ounces) powdered fruit pectin
1/3 cup lime juice
1 teaspoon butter
7 cups sugar
1/4 cup minced fresh basil
4 teaspoons grated lime zest

Directions:

Wash nine 1-cup plastic or freezer-safe containers with hot, soapy water. Dry thoroughly.

In a small bowl, thoroughly crush strawberries, 1 cup at a time, to measure exactly 5 cups; transfer to a 6-qt. stockpot. Stir in pectin, lime juice, and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil and lime zest.

Immediately fill all containers to within 1/2 in. of tops. Wipe off the top edges of containers; immediately cover with lids. Let stand at room temperature for 24 hours.

Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in the refrigerator before serving.

Recipe courtesy of Taste of Home.com

[Amethyst]

Easy Blackberry Jelly

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 112 - 1 tablespoon servings

Ingredients:

To make the blackberry juice:

5 cups fresh blackberries, 6-7 of the small cartons of blackberries or 2 pounds of frozen berries
4 cups water

To make the jelly:

3¾ cups blackberry juice
4½ cups sugar
1 ¾ ounces SureJell, dry pectin
½ teaspoon butter

Directions:

To make the blackberry juice:

Combine the berries and water in a large pot over medium-high heat and bring to a boil. Lightly smash the berries with a potato masher or large spoon.

Maintaining a steady boil, cook berries for 20 minutes.

Place a large bowl beneath a fine-mesh strainer (or a regular strainer lined with several layers of cheesecloth). Save the juice and discard the berry remnants and seeds.

To make the jelly:

Measure sugar in a medium-size bowl. Set aside.

Measure the blackberry juice. You should have close to 3 ¾ cups. If you are a bit short, add water to measure 3 ¾ cups. If you have more than 3 ¾ cups, save the extra juice for another use.

Combine juice and pectin in a 6 to 8-quart sauce pot. Stir well to combine.

Add the butter and bring the mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, stirring frequently.

Add the sugar and stir well.

Return to a rolling boil and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam.

Quickly ladle into the prepared jars to within ⅛ inch of the top. Wipe jar rims and threads with a damp cloth. Cover with lids. Allow the jelly to sit at room temperature for 24 hours, then refrigerate (for 3-4 weeks) or freeze (for 4-5 months).

If using the hot water bath method, begin processing right after filling the jars, using These Directions. There’s also a table in the NOTES section of this recipe indicating the processing time for this jam.

Notes:

Recipe yields 7-8 cups.

How do you store this blackberry jelly?

There are a few options for storing this jelly. It’s good in the refrigerator for 3-4 weeks. For longer storage, I like to freeze it, as I have a refrigerator and freezer in my garage. Freezing is the easiest way to keep the jelly for an extended period of time. The other option is to use the hot water bath method. This takes a little extra time but ensures that the jelly is shelf-stable before it’s opened. Both the freezer or the hot water methods work well for this blackberry jelly.

Café Tips for making this Easy Blackberry Jelly:

This recipe calls for one box of SureJell. SureJell is powdered pectin and can be found in most grocery stores with the jam/jelly making supplies (jars, bands, lids, etc.). It seems that every grocery stocks the jam/jelly making supplies in a different section of the store so you might need to ask.

Don’t try to adjust the amounts of ingredients in this recipe. Making jams and jellies with pectin is an exact science, and each recipe is designed around the amount of natural pectin that is in a given fruit. If you increase or decrease any of the ingredients, you may end up with a jam that is either too loose or too stiff.

Most jam/jelly recipes call for measuring the sugar in a separate bowl and then adding it to the berries. The only reason for this is that if you get interrupted while measuring and forget where you were, you haven’t ruined the whole batch.

The recipe instructs “bring the mixture to a rolling boil”. What does that mean? A rolling boil is one that can’t be stirred down; even when you stir, it continues to boil.

It might seem a little odd to include a half teaspoon of butter in this easy blackberry jelly recipe. The small amount of butter helps to prevent a lot of foam from developing when the juice/sugar mixture boils. If you finish boiling the jam and you still see foam, you can always pour it through a fine-mesh strainer one more time.

If you’re using frozen blackberries, don’t worry about smashing the berries in step 1 of the recipe. When frozen berries thaw, they’re already broken down enough.

You’ll need a fine-mesh strainer for this recipe to strain the blackberry pulp from the juice. A regular strainer’s holes are too large, and you’ll end up with fruit in the jelly, and it won’t be nice and clear. A fine-mesh strainer is a great kitchen tool to have, and you’ll find you use it for lots of things. If you’re in a pinch and don’t have a fine-mesh strainer, another option is to line a regular strainer with several layers of cheesecloth

When straining the juice, make sure the bowl underneath is large enough so that the strainer won’t be sitting in the juice.

Nutritional Facts:

Calories: 34kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 10mgFiber: 1gSugar: 8gVitamin A: 14IUVitamin C: 1mgCalcium: 2mgIron: 1mg

Recipe courtesy of The Cafe Sucrefarine.com

[Amethyst]

Garlic-Herb Sandwich Spread

Total Time: 10 mins

Ingredients:

1 1/2 cups mayonnaise
1 large clove of garlic
1/2 tablespoon lemon juice, more to taste
zest from 1/2 lemon 1/4-1/2 teaspoon, more to taste
1/2-1 teaspoon finely minced fresh rosemary
1/2 tablespoon chopped fresh oregano
1 tablespoon minced fresh basil
*Note that herbs are excellent, but if you don’t have any, it’s also fantastic with just lemon and garlic.

Directions:

Place mayo in a small mixing bowl. Add zest and then the juice of a lemon. Press or finely mince garlic. Finely mince all herbs and add to the mayo mixture. Whisk until smooth.

This is best if made ahead (at least an hour) so flavors have a chance to marry and intensify. But if you need to eat it right away, go for it.

Notes:

This is best with fresh herbs, but if you want to make it with dried, just remember the rule of thumb is 1 part dry herbs = 3 parts fresh. Feel free to eyeball!

Mayonnaise – I use real, full-fat mayo for this spread.

FAQs:

Can I use Miracle Whip instead of mayonnaise? I prefer the flavor of mayonnaise, so I have never tried making this spread with Miracle Whip.

How long can it be stored in the fridge? Mine stays good for quite a while. I’ve made large batches and used them over the course of a couple of weeks, even.

Can I use dried herbs? You can definitely add in some dried herbs to taste. If you go that route, make sure to give your mixture time to rest before serving, for the herbs to absorb some moisture.

Recipe courtesy of Our Best Bites.com

[Amethyst]

Compound Butter (Garlic-Herb Butter)

Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings

Ingredients:

4 ounces (1 stick) unsalted butter, softened
4-6 garlic cloves, pushed through a garlic press or grated on a zester
1 tablespoon fresh chives, thinly sliced
1 tablespoon fresh Italian parsley leaves, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
kosher salt, to taste
3/4 teaspoon freshly cracked black pepper

Directions:

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand-held mixer or a small, tight whisk if your butter is soft enough. Whip the butter to soften.

Add the remaining ingredients. Blend thoroughly, scraping the bowl with a silicone spatula as needed.

Taste for seasoning and add more salt, pepper, or herbs as desired.

Lay out a piece of plastic wrap about 12"x12" on your counter.

Scrape the butter out of the mixing bowl and onto the plastic wrap in a log shape. That makes it easier to shape.

Pull one side of the plastic wrap over the butter and gently begin to shape it into a log. This keeps your hands from becoming covered in butter and makes the shaping easier.

Once your butter is in the form of a log, very similar to the size of the stick of butter it began as, wrap the plastic wrap all around the butter and refrigerate for an hour or longer if not using right away.

Notes:

While the butter is in a soft stage, this would be a good time to use for garlic bread since it’s easy to spread.

You could use salted butter, but I do like being able to control the saltiness.

You can certainly change up the herbs. I would use only fresh herbs because the dried herbs have a firmer texture.

Remove the thyme and rosemary leaves from their woody stems. You only want the soft leaves.

Recipe courtesy of Pantry to Table.com

[Amethyst]

Super Easy Peach Freezer Jam

Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 33 minutes
Servings: 104 tablespoon servings

Ingredients:

4 ½ cups granulated white sugar
4 large or 5 medium-sized ripe peaches, see exact measurement for peaches below in step 3
1 ½ tablespoons fresh lemon juice
3 ½ ounces (98g) of powdered pectin (I use 2 boxes of SureJell, which is readily available at most larger supermarkets. Each box is 1.75 ounces or 49g.)
1½ cups water

Directions:

Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.

Cut the peaches in half from top to bottom. Remove the pit, then slice each half into ¼-inch slices. Dice the slices into ¼-inch pieces or smaller. (I like to use my chopper for this. See post above.)4 large or 5 medium-sized ripe peaches

Measure exactly 3 cups of the diced peaches into a large microwave-safe bowl. Add the sugar and stir well for 1 minute. 4 ½ cups granulated white sugar

Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook, but will become hot enough for the sugar to dissolve). Remove from the microwave and stir well for another minute.

Allow this peach/sugar mixture to sit for 1 hour, giving it a good stir after about 30 minutes.

Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, give it another 3-minute stint in the microwave, then stir until the sugar is well dissolved. (When the sugar is well-dissolved, the mixture will actually deepen in color and lose its “cloudiness”. That’s when you’re ready for the next step.)

Mix the 1½ cups of water and pectin in a medium-size saucepan. Bring to a boil on high heat, stirring constantly. Cook and stir 1 minute, adjusting the heat so the mixture doesn’t boil over. Add the lemon juice and stir well. Then, add the pectin mixture to the peaches and stir for 3 minutes (no cheating!). 1½ cups water, 3 ½ ounces (98g) of powdered pectin (I use 2 boxes of SureJell, which is readily available at most larger supermarkets. Each box is 1.75 ounces or 49g.) 1 ½ tablespoons fresh lemon juice

Fill all the jars to within ½-inch of the tops. Wipe off the top edges of the containers and cover with the lids. Let the jam stand at room temperature for 24 hours or until nicely set. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

Notes:

Café Tips for making this Easy Peach Freezer Jam:

Look for peaches that are nicely ripe but not overripe for this jam. They should not be green, should give slightly when gently squeezed and should have a nice peachy aroma. Bruised or brown peaches are not good for making jam. A good rule of thumb is to taste the peach. A peach that’s delicious to eat will be great for making jam.

I find that East Coast peaches are sweeter and have a better texture than California peaches. It may be that they’re picked too early in order to make it across the country but they just don’t have the same kind of flavor as East Coast peaches.

Makes about 6½ cups of jam.

Although there’s very little hands-on time when making this Easy Peach Freezer Jam, make it on a day when you’re going to be around the house. You’ll need to give it a good stir every now and then to help dissolve the sugar.

One way to know when the jam has been stirred enough and is ready for the pectin is that the color will become deeper orange. If your peach/sugar mixture still looks a bit cloudy, you probably need to stir it more or give it one more 3-minute stint in the microwave.

SureJell is a powdered fruit pectin that helps thicken the jam. SureJell can usually be found in the same section of the grocery store as canning jars and storage containers. If you can’t find it, just ask at the front desk, and someone can direct you to the right section of the store.

Check the label on the SureJell before buying to make sure it’s not expired. It can lose its thickening properties if it’s old.

I use two packages of SureJell powdered pectin for this recipe which is 3.5 ounces or 98 grams (total for the two packages). You can use other brands or bulk powdered pectin. (I have found that Ball pectin tends to create a firmer set.)

Don’t skip the lemon juice. Lemon juice has lots of natural pectin which helps in combination with the SureJell to thicken the jam.

Some people are concerned about freezing jam in glass jars. I’ve been doing this for over 40 years and have never had a jar break. You do want to make sure, however, that you leave about a half-inch of space at the top of each jar to allow for expansion when the jam freezes.

You can also use plastic storage containers if desired.

This jam is fine at room temperature for a few hours but store it in the refrigerator or freezer when not being used.

If gifting this Peach Freezer Jam, let the recipient know that this jam should be stored in the refrigerator or freezer when not being used.

The jam won’t set completely right away, hence the instructions to allow it to sit on the counter for 24 hours. Plus, I love the look of beautiful, vibrant-colored orange jam stacked up on my kitchen counter - call me old-fashioned, but there’s something about it that makes me smile!

I found The Fun Jars That Are Pictured in This Post on Amazon. I love that they come with two different lids, a cork lid as well as a plastic-storage lid. They also come with kraft paper labels and a packet of twine for tying labels to the jars.

What kind of peaches should I use for this jam?

Any type of peach will work for this jam, but be sure to taste the peaches first to ensure they are ripe. If they’re woody or flavorless, don’t make jam with them. You want sweet, delicious, ripe peaches, as your finished jam will reflect the quality of the fruit used.

One other tip: although there are wide varieties of peaches, they fall into two categories, “cling” and “freestone”. This nomenclature describes the pit of the peaches, with cling peaches having a pit or stone that is not easily removed, and freestone, as the name suggests, having an easily removable pit. Both types of peaches are delicious, but it’s a lot easier to make jam with freestone peaches.

Cling peaches are harvested early in the peach season, usually during the first few weeks. Freestone peaches generally follow a few weeks later and are the major players for the rest of the season.

Common questions about making peach freezer jam:

Can I reduce the sugar in this recipe?
No, don’t try to cut back on the sugar with this jam recipe. With freezer jam, the proportion of fruit to sugar is an exact science, and if you want good results, you need to measure carefully and not ad-lib. It sounds like a lot of sugar, but if you divide it up into teaspoon or even tablespoon servings, it’s really not that much. Think of it as a little treat on your toast, English muffin, yogurt, etc.

Why didn’t my peach freezer jam set?
There are several reasons why jam doesn’t set properly. As discussed above, one reason is that some fruits naturally contain lower levels of pectin. Another reason is that the sugar was not fully dissolved. Pectin, for some reason, does not like to bond with sugar that has not been dissolved. It’s really important to stir the sugar and fruit mixture thoroughly. I’ve also discovered that heating the mixture with a short stint in the microwave does wonders to dissolve that stubborn sugar.

Can I use a hot water bath to preserve this jam?
Freezer jam is designed to be stored in the refrigerator and/or freezer (for long term storage). It’s not safe to use a hot water bath canning method with freezer jam recipes.

How long will this jam last?
This peach freezer jam will last for 3 weeks in the refrigerator and for 1 year in the freezer.is jam last?

Can I use liquid pectin instead of powdered pectin?
Don’t try to substitute liquid pectin for dry pectin. Occasionally, it may work out, for the most part, dry and liquid pectin freezer jam recipes are different and are not interchangeable

Can I substitute other fruit for the peaches?
No, but you can definitely make freezer jam from lots of different fruits. For best results, check out one of Our Other Freezer Jam Recipes or just follow the proportion directions for each specific fruit on the pectin box

Nutritional Facts:

Calories: 36kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 11mgFiber: 1gSugar: 9gVitamin A: 19IUVitamin C: 1mgCalcium: 1mgIron: 1mg

Recipe courtesy of The Cafe Sucre Farine.com

[Amethyst]

Apple Blackberry Thyme Jam Recipe

Prep: 5 mins
Cook: 20 mins
Active: 30 mins
Total: 25 mins
Makes: 4 half-pint jars

Ingredients:

2 cups sugar
2 teaspoons Pomona’s Universal Pectin
2 cups finely diced apples (from about 2 medium apples)
2 cups coarsely pureed blackberries (from about 2 (6-ounce) packages)
Zest and juice from 1 lemon
2 teaspoons calcium water (included in Pomona’s package)
2 teaspoons chopped fresh thyme

Directions:

Combine the sugar and pectin in a medium bowl and set aside.

Combine the apples and blackberries in a large, heavy-bottomed pot. Stir in the lemon zest and juice and the calcium water. Bring the mixture to a boil, stirring constantly. Add the sugar-pectin mixture and return to a boil. Boil hard for one minute.

Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in the thyme. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

Recipe courtesy of Serious Eats.com