01 September 2014

Green Onion and Wine Jam

10 bunches of green onions
2 T. butter
750 ml white wine
1 package powder pectin
4 c. sugar

Finely dice white ends of onions, rough chop green ends. Saute in butter until soft. Add wine and pectin. When boiling, add sugar and bring to hard boil for 1 min. Can and process in hot water bath. Makes 2.5 pints.

Sweet Jalapeno Relish

Lots of peppers
A few bell peppers
2 T granulated garlic
1.5 T mustard seed
1 T celery seed

Ratio of 1 c. vinegar to 2 c. sugar

Remove seeds from larger peppers. Finely chop peppers (I pulsed for 27 times in food processor). Add peppers to large heavy pot, add enough vinegar and sugar to make it have a pourable consistency. Cook for 10-15 minutes until peppers become soft. Can and process in water bath. Makes 2.5 pints.