Tag Archives: canning

Cherry Black Pepper Jam

I have been making this jam for many, many years and boy, is it good on a toasted sourdough turkey sandwiches with a bit of cream cheese (or 3 sandwiches if you are Griffen or Berlyn). I can’t say “YUUUMMM!” enough.   When I open a jar, I  know that  it will be gone faster than I can say “cherries!” 

We also make this same recipe with Strawberries as well. And man, that black pepper just adds a bit of kick perfect for a sweet and savory dish. 

I never make quite enough of this jam either to last until cherries are ripe the next year. 

INGREDIENTS: 

  • 4 cups of  pitted and stemmed cherries ( I buy mine in bulk from my local fruit lady in the fall. HI JESS! and they come in 5-gallon buckets, pre-pitted!)
  • 3 TBSP lemon juice
  • 4-1/2 TBSP Pectin
  • 2TBSP Fresh Cracked Black Pepper

Bring to a boil and then add

  • 6 cups sugar

Stir, Stir, Stir!!! And bring back to a rolling boil for 1 minute. 

Now, you can can add to your jars and can these bad boys for later use. Please follow all canning requirements to ensure safety. 

Dill Pickled Carrots

Dill Pickled Carrots - www.krisandlarry.comMy kids are GAGA for anything pickled… They will go through a gallon sized pickle jar in one afternoon. (EEEWWW I can’t stand pickles!) Pickled Carrots are one of their favorites… and such a sweet special treat for them. We buy carrots in 25 pound bags at our house (they love eating them as afternoon snacks)

 

  • 4 cups distilled white vinegar
  • 1/4 cup white sugar
  • 3 Tablespoons salt
  • 1 teaspoon black peppercorns per jar
  • 30 large carrots, sliced
  • 1 small onion, diced
  • 1¬†clove of garlic, peeled and sliced in half for each jar
  • 1 teaspoon dill (We use dried from our garden) per jar

I like the tall 1-1/2 pint jars for my pickles and for my pickled carrots.

  1. In a medium saucepan, mix distilled white vinegar, white sugar, and salt,  Bring the mixture to a boil. Remove from heat and allow to cool slightly.
  2. Place the carrots in sterile containers. Top carrots with onions, peppercorn, garlic and dill.
  3. Cover with the vinegar solution.
  4. Water bath seal your jars for 20 minutes
  5. Marinate carrots 12 hours or overnight before serving.