Based on USDA's Tomato Marmalade recipe.

10 cups tomatillos, outer husks removed, washed and chopped
1/2 cup bottled lemon juice
3 cups mild-flavoured honey (e.g. wild flower or fireweed)

either:

1 orange, seeded and finely chopped (I used sweet honey tangerines)
1/2 lemon, seeded and finely chopped

or:

2 limes, mostly peeled (but leave a little peel for flavour), seeded and finely chopped
1 1/2 lemons, seeded and finely chopped

optional:

1/3 cup finely chopped or grated on a microplane grater (peeled) fresh ginger

Bring ingredients to a boil in a heavy bottomed saucepan. Reduce heat and simmer briskly, stirring often, until thickened sufficiently (about three hours). Ladle hot into clean, sterile hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations below.

Hot packed half-pints or pints, boil-water bath process at 5 minutes up to 1000 ft.

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Sikalaki Gliko

2 pounds unripe figs
3 pounds sugar
2 cups cider vinegar
1 cup water
1 lemon, seeded & diced fine
1/2 tsp cloves
1 tsp cinnamon

• Rinse the figs and poke a hole in blossom end of each fig with a thick nail, a screwdriver or just a paring knife. This step is very messy from the sticky latex oozing out of the figs. I also pruned off the stems, but other recipes suggest to leave the stems intact (I suspect this is for ripe figs only, but I'm not sure).
• Place figs in water and let them soak for a few hours (I basically let them soak overnight). Discard the soaking water.
• Boil the figs in plain water for 15 minutes.
• Transfer figs into cold water, allow to cool down, then drain.
• Replace cooking water with fresh water, and repeat the sequence of boiling the figs for 15 minutes, putting them in cold water until they’re cool, and then draining them.

I used a less than perfect aluminum pot (stainless steel is always recommend for preserving foods as it's non-reactive), because I didn't want to have an uncleanable, boiled-on latex mess on my wonderful stainless steel maslin pan. Yes, the boiled latex came off with a significant amount of elbow grease and a scrubby pad.

• Boil the 3 pounds of sugar with the vinegar and water for about 5 minutes, then add the figs, diced lemon and spices.
• Boil the figs in the syrup for 30 minutes, then turn the heat off.
• Leave the figs in the syrup for 12 hours.
• Remove the figs from the syrup and boil the syrup until "thick" - I boiled the syrup to soft-ball stage (230F). This took a good hour of stirring and waiting.
• Put the figs back in and bring back up to a boil so that the figs are hot and the syrup is boiling. I did this part in my maslin pan, which was perfectly shaped for this step, and by this point the latex had been boiled out of the figs.

Transfer the figs to clean, scalded half pint (250 mL) jars. Don't pack the figs too tight. Pour a little syrup to bring headspace up to 1/2" from rim. Run non-metal spatula around inside edge of jar to let air out, and adjust the headspace as necessary. Wipe rims with hot damp paper towel and apply two-piece metal snap & screw lids.

I couldn't find any concrete information about the processing time, so I placed the jars in my weighted gauge pressure canner and processed at 10 lbs pressure for 10 minutes (remember that you have to vent the canner according to the manufacturer's instructions before you place the weighted gauge on the vent, and timing for processing starts once the gauge starts to jiggle, indicating that the 10 lbs pressure has been reached).

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yumvee blog on kitchen stuff & homesteading efforts

Here A Recipe For The Bacon Addicts in your house

Bacon Jam




Hands-on time: 20 mins. to 25 mins.
Total time: 4 hrs 20 mins. to 4 hrs 40 mins.

Yield: 2 cups jam

Ingredients

• 1 1/2 pounds bacon
• 2 medium Small or 1 Large onions, peeled and thinly sliced
• 3 to 4 cloves garlic diced fine
• 1 Whole small apple cored and sectioned & diced small
• 1/2 cup apple cider
• 1/2 cup cider vinegar
• 1/2 cup dark brown sugar
• 1/4 cup maple syrup
• A Smidgen liquid Smoke (Approx 1/8 Tsp)
• 1 cup strong brewed coffee
• salt and pepper to taste
Directions
1) Slice the bacon into 1" slices, and add onions and cook in a large skillet until well browned. Drain the fat and reserve the bacon and onions
2) Place the cooked bacon and onions with all other ingredients into a 2 quart or larger pot. Cover and cook over simmer over low heat for 3 to 4 hours.
3) Remove the cooked jam from the pot, and carefully transfer to a food processor or blender. Pulse until the consistency is to your liking, a soft spreadable jam. You can leave the bacon in larger bits or pulse until very small, your choice.
4) If you find the jam too liquid for your taste, transfer to a small saucepan and cook over medium heat until the liquid has evaporated and the jam is thick and syrupy. Adjust the seasonings and serve warm.
5) Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving.
Yield: 2 cups jam

BLACK BEAN SOUP

Pick over 1 cup black beans for each qt to can. Rinse beans and place 1 cup in each qt jar. Cover with water overnight, drain.

Add to each qt:
2 tsp chopped pickled jalapenoes
1 tsp sugar
2 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 cup red onion, diced
1 tsp cider vinegar
3/4 tsp salt
1/2 tsp chili powder

Cover with boiling water to within 1" headspace. Process at 10 lbs for 90 mins.

I apologize for not being able to acknowledge the person that developed this recipe. It is just scribbled down in my card file, but I believe it came from HT Today.

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The democracy will cease to exist when you take away from those who are willing to work and give to those who would not. -Thomas Jefferson

CHILI BEANS

This recipe came from Stephen in SOKY. Thanks again, Stephen.

Yield: 9 pts

2 lbs of dried beans. Stephen used kidney, I have tried pinto as well as small red beans. All work well.
1 cup onion, chopped
6 Tbl chili powder
2 Tbl salt
1/2 tsp black pepper
1 dried red cayenne pepper crushed (or approx 1 rounded Tbl flakes)
1 pt canned tomatoes or sauce
7 1/2 cups water

Wash beans thoroughly. Soak overnight in cold water. Discard soaking water. Combine all ingredients and boil 5 mins. Pack beans into hot jars, leaving 2" headspace. Fill with liquid to 1/2" headspace. Process pts 65 mins, qts 75 mins at 10 lbs pressure.

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The democracy will cease to exist when you take away from those who are willing to work and give to those who would not. -Thomas Jefferson

REFRIED BEANS

Do not mash these beans before canning as they cannot get hot enough in center to can safely. Upon opening for use, just mash and heat in skillet.

Pick over and rinse enough beans for 1/4 - 1/3 of each qt jar. (1 cup or a little more). To each qt. add:

4 Tbl tomato sauce
2/3 Tbl chopped onion
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp sugar
1/8 tsp oregano

Fill to within 1" with boiling water. Process 90 mins at 10 lbs pressure.

Once again, I apologize for not being able to acknowledge the originator. This is one more recipe I have scribbled down (didn't even get processing info included).

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The democracy will cease to exist when you take away from those who are willing to work and give to those who would not. -Thomas Jefferson

SAVORY PORK & BEANS

Pick over and rinse beans: pinto, navy, red, etc. all work well.
If soaking overnight, fill pt jar 1/2 full of soaked beans. If canning without soaking, fill jar 1/4 with rinsed beans.

To each pt add:
Small piece of salt pork or bacon
Heavy tsp chopped garlic
Hvy tsp tomato bouillon
1 Tbl chopped fresh onion
1/2 tsp garlic powder
drizzle strong molasses
squirt of deli mustard w/horseradish
1/4 tsp thermoflo

Cover with boiling water to within 1". Process at 10 lbs for 75 mins.

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The democracy will cease to exist when you take away from those who are willing to work and give to those who would not. -Thomas Jefferson

SWEET PORK & BEANS

Fill each pt jar with 1 cup soaked beans or 1/2 cup rinsed beans.

To each pt jar, add:

Small piece of salt port or bacon
1 hvy tsp tomato bouillon
1 Tbl chopped fresh onion
1 rounded dessert spoon of brown sugar
heavy drizzle of strong molasses
squirt of yellow mustard
1/4 tsp thermoflo

Fill with boiling water to within 1" of top.
Process 75 mins at 10lbs pressure.

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The democracy will cease to exist when you take away from those who are willing to work and give to those who would not. -Thomas Jefferson