Dogwood Arts
For those of you joining me at the Dogwood Arts Home & Garden Show February 7-9, 2025, here are the recipes I will be showcasing during my canning demonstrations. Enjoy! And don’t forget to book your private experience with me!
Day 1: Friday 10AM-6PM
Blueberry Butter
Ingredients
8 cups pureed blueberries
2 cups sugar
1 lemon zested
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
Instructions
1. Put the pureed blueberries in a slow cooker. Place a lid on the pot and turn it on to low. After about an hour, give it a stir. At this point, you want to use something to prop the lid a bit. I found that laying a wooden spoon across the rim of the cooker and then placing the lid on gave it just enough room to let the steam evaporate.
2. The butter will need 4-8 hours in the slow cooker. Check butter once per hour and give it a stir.
3. In the final hour of cooking, add the sugar, lemon zest and juice, and spices. You can speed up the process by removing the lid completely and turning the crock pot up to high. Make sure to check and stir the butter every 10 minutes to prevent scorching.
4. Once the butter is as thick as ketchup and spreadable, determine whether you want a chunky butter or smooth one. Puree the butter in a blender if you want it smooth.
5. Once it’s cooked down sufficiently, pour into jars (leave 1/2 inch of head space), wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes.
https://foodinjars.com/recipe/june-can-jam-slow-cooker-blueberry-butter/
Day 2: 10AM-6PM
Apricot Rosemary Jam
Ingredients
1 dry quart apricots, pitted and mashed
2 cups sugar
3 tablespoons finely chopped fresh rosemary
Juice of 1 lemon
Instructions
1. Prepare a small boiling water bath canner and 4 half pint jars. Place lids in a small pan of water and set to a bare simmer.
2. Combine mashed apricots, sugar and rosemary in a roomy, non-reactive pot and bring to a boil. Let cook for 7-15 minutes*, until the fruit thickens and runs slowly and thickly off the back of a spoon.
3. When jam seems thick and spreadable, add the lemon juice. Stir to combine. Remove pot from heat.
4. Carefully ladle jam into four half pint jars (depending on the concentration of the sugars in the fruit, it may reduce down further and leave you with just three half pints. Prepare to be surprised). Wipe rims, apply lids and rings and process in your small boiling water canner for 10 minutes.
5. When time is up, remove jars from pot. Let cool. When jars are cool enough to handle, remove rings and test seals. If seals are good, store jars in a cool, dark place. If any of the jars did not seal, put those jars in the fridge and use within a month or two.
https://foodinjars.com/recipe/urban-preserving-apricot-rosemary-jam/
Day 3: 10AM-4PM
Strawberry Preserves with Balsamic and Pepper
Ingredients
6 cups washed, stemmed small strawberries
3 cups sugar
¼ cup balsamic vinegar
½ tsp ground black pepper
1 tablespoon lemon zest
Instructions
1. Day before: in a large bowl, gently fold together strawberries and sugar. Cover with plastic wrap and set in the refrigerator to macerate for 8 to 12 hours, or overnight.
2. Day of: in a large, wide saucepan set over medium-high heat, scrape the berries and any juice from the bowl. Add the vinegar, pepper, and lemon zest. Stirring frequently, bring the mixture to a simmer and cook until it thickens, about 35 minutes, reducing the heat if needed to maintain a gentle simmer.
3. Funnel jam into prepared jars, leave ¼ inch headspace, wipe rims, apply lids and rings, and process in a boiling water bath for ten minutes. When time is up, remove jars from the canner and place them on a folded kitchen towel to cool.
4. When jars are cool enough to handle, remove rings and test seals by gripping the edges of the lid and raising the jar up about an inch holding only onto the lid. A well-sealed jar should hold fast.
recipe from: The Hands-On Home by Erica Strauss
‘til next time
-k
xoxo
