Kumquat Jelly Recipe-Canning,San Francisco Flower and Garden

KUMQUAT
JELLY
RECIPE-CANNING
This weeks bounty comes from my neighbor’s backyard and has me canning kumquat jelly. The
tree was so full of fruit I was able to pick 10 pounds of kumquat to make this rich, ambercolored jelly as well as, two more recipes: Kumquat Pepper Jelly, and Vietnamese Candied
kumquat, traditionally served at the Vietnamese Lunar New Year. I will be adding links to
recipes for both over the next few days.
What to expect when eating a kumquat:
The small fruit is super tart and very juicy, and sure to send your face into a pucker.
Surprisingly, the skin is packed with sweetness, so eating the entire fruit is recommended.
Simply, roll or squeeze the fruit gently before eating, to unify the flavors of the sweet
thin rind with the tart flesh.
kumquat are native to South-Eastern China but grown in many parts of the world. These
varieties are most commonly grown for their fruit: Marumi kumquat, is known for its
pleasant flavor and round. The Nagami kumquat (featured in this recipe) is more oval-shaped
and the most common variety grown inside the United States. The Meiwa kumquat is round, and
larger than the other varieties.
Health Benefits of Kumquats:
Its peel is rich in many essential oils, antioxidants, and fiber. 100 g whole kumquats
give 6.7 g or 17% of daily recommended levels of fiber that is composed of tannins,
pectin, hemicellulose, and other non-starch polysaccharides (NSP).
Fresh kumquats are packed with many health benefiting poly-phenolic flavonoid antioxidants such as carotenes, lutein, zea-xanthin, tannins…etc. Kumquat peel composes many
important essential oils, including limonene, pinene, a-bergamotene, caryophyllene, ahumulene, and a-muurolene. Together, these compounds impart special citrus aroma to the
fruit.
Further, fresh fruits contain adequate levels of some of the anti-oxidant vitamins such
as vitamin A, C and E. Altogether, these phytochemical compounds in kumquat fruit help
scavenge harmful oxygen derived free radicals from the body and thereby protect us from
cancers, diabetes, degenerative diseases and infections.
As in oranges, kumquats also very rich in vitamin C. 100 g fruit provides 47.9 or 73% of
RDA (Recommended daily allowances). Vitamin-C is one of the powerful
natural antioxidant which has many essential biological roles to play such as collagen
synthesis and wound healing. This vitamin has antiviral and anti-cancer activities, and
helps prevent neurodegenerative diseases, arthritis, diabetes…etc by removing oxidant
free-radicals from the body. Furthermore, vitamin C facilitates iron absorption in the
food.
Kumquat has good levels of B-complex group of vitamins such as thiamine, niacin,
pyridoxine, folate, and pantothenic acid. These vitamins function as co-factors for
metabolism of carbohydrates, protein, and fats. SOURCE: Nutrition and You
Kumquat Jelly
2015-05-19 04:24:39
Yields 6
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Prep Time
20 min
Prep Time
20 min
Ingredients
1. 8 cups fresh kumquats cut in half
2. 1/4 cup bottled lemon juice
3. 4 cups water
4. 3 packages liquid pectin
5. 4 cups sugar
Instructions
1. Wash kumquats with water, cut in half
2. In a large stock pot, combine kumquats, sugar, lemon juice and water
3. Over medium high heat, bring to a boil, reduce heat to medium, continue cooking for 1-2
hours stirring occasionally
4. Place a fine sieve over a large bowl and strain liquid from solids, pressing fruit to
extract as much liquid as possible
5. Return liquid to stock pot and bring to a boil
6. Add pectin and process 2 minutes at a full boil, turn off heat and skim foam
7. Repeat this process twice more, processing 2 minutes then skimming foam both times
8. Do a gel test by placing a small amount of jelly on a cold plate, wait about 1 minutes
then draw your finger through the jelly, if the jelly keeps its shape it it ready to go.
If the gel does not set, process at a full boil for an additional 2 minutes, skim foam
and test again.
9. Ladle hot liquid into sterilized jars leaving 1/4 inch head space, wipe rims with a
clean damp cloth, place lids and rims on jars and process in a water bath for 10 minutes
10. Allow jars to cool
Notes
1. For detailed information about canning safty visit the National Center for Home Food
Preservation
By Rebecka Evans
At Home with Rebecka http://athomewithrebecka.com/
Enjoy this tart-sweet jelly smeared over a toasted English muffin or
if you like a more savory application; heat a jar in the microwave
for 1 minute, stir and pour over a flaky piece of fresh halibut.
Stay
tuned for my kumquat pepper jelly and Vietnamese Candied kumquat recipes.
SAN
FRANCISCO
FLOWER
AND
GARDEN
SHOW…THE
FINAL
COUNTDOWN
#SFGARDENSHOW2015
We’re on the final countdown to my presentation at this
years San Francisco Flower and Garden Show, “Making
Heirloom Jams with Garden Petals.”
I’ll be sharing step-by-step instructions for canning rose
petals into jelly and working with a variety of other
garden petals. I will also share some fun facts regarding
the distinct flavor profiles of rose petals base on color
varietals as well as cooking with dried buds and blooms
verses fresh picked petals.
You can find me at the Kitchen Garden Stage, March 19,
2015 at 3PM. For more information about this years event
visit the San Francisco Flower and Garden Show Facebook
Page, or SF Garden Show. You won’t want to miss this
one!!
MEYER
LEMON,
HABANERO
PEPPER
JELLY
Meyer Lemon Habanero Pepper Jelly…Quite possibly the best
recipe I’ve ever created!! Super spicy, and sweet with a
crisp lemon finish; a simply exquisite jelly! Let me know
how you like it!! Serve with creamy sheep and goat milk,
La Tur cheese and crisp thin crackers.
Canning with Lemon Juice 101:
Even when canning high acid foods like Meyer lemons, it’s
essential to use bottled lemon juice. The reason for this
is that, bottled lemon (lime) juice has been uniformly
acidified. Uniform acidity is crucial when canning in a
water bath.
Canning vegetables and meats require pressure canning to
ensure food safety. You’ll find that most of my canning
recipes are processed in a water bath as opposed to
pressure canning because I am a seasonal canner. For the
most part, I preserve recipes that are made with high acid
foods such as,
jams, jellies, marmalade and salsa
containing fruits naturally high in citric acid, as well
as pickles, that utilize uniformly acidified vinegar for
preservation.
I aim to bring you recipes that are not only tasty but
safe for consumption, so I follow USDA guidelines to the
letter. The use of uniformly acidified lemon juice is also
recommended by the National Center for Home Preservation.
Ensuring safe canned foods Growth of the bacterium Clostridium botulinum in canned
food may cause botulism—a deadly form of food poisoning. These bacteria exist either
as spores or as vegetative cells. The spores, which are comparable to plant seeds,
can survive harmlessly in soil and water for many years. When ideal conditions exist
for growth, the spores produce vegetative cells which multiply rapidly and may
produce a deadly toxin within 3 to 4 days of growth in an environment consisting of:
• a moist, low-acid food • a temperature between 40° and 120°F • less than 2 percent
oxygen. Botulinum spores are on most fresh food surfaces. Because they grow only in
the absence of air, they are harmless on fresh foods. Most bacteria, yeasts, and
molds are difficult to remove from food surfaces. Washing fresh food reduces their
numbers only slightly. Peeling root crops, underground stem crops, and tomatoes
reduces their numbers greatly. Blanching also helps, but the vital controls are the
method of canning and making sure the recommended research-based process times, found
in these guides, are used. The processing times in these guides ensure destruction of
the largest expected number of heat-resistant microorganisms in home-canned foods.
Properly sterilized canned food will be free of spoilage if lids seal and jars are
stored below 95°F. Storing jars at 50° to 70°F enhances retention of quality. SOURCE:
USDA.
Meyer Lemon Habanero Pepper Jelly
2015-02-02 21:06:21
Yields 12
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
1. 2 cups fresh Meyer lemon juice
2. 1 cup bottled lemon juice
3. 2 cups water
4. 4 packages liquid pectin
5. 7 cups sugar
6. 3 large habanero peppers
7. 10-12 whole Thai chilies
Instructions
1. Wash lemons, habanero and Thai peppers, pat dry
2. Juice lemons and strain through a fine sieve to remove pips
3. Refrigerate peels in a large plastic zip bag to make Meyer Lemon Marmalade and reserve
any extra lemon juice for later use. (http://wp.me/p2MUuI-1FS)
4. In a large heavy bottom stock pot heat 2 cups fresh lemon juice, water, and sugar over
medium high heat until sugar is dissolved.
5. Cut habanero peppers in half and add to hot liquid
6. Bring liquid to a boil, reduce heat to medium and cook for 30 minutes
7. Remove habanero peppers and discard
8. Add 1 cup bottled lemon juice and stir, bring to a boil, add 4 packages liquid pectin,
stir and bring back to a boil
9. Boil for 2 minutes, take a gel test by placing a small amount of jelly into a iced
tablespoon
10. If jelly does not set boil for additional 2 minutes and test again
11. Pour hot jelly into sterilized jars leaving 1/4 inch headspace
12. add 1-2 whole Thai chilies in each jar. Wipe rims with clean towel and cover with lids
and rims
13. Process in a hot water bath for 15 minutes
14. Remove jars from water bath and rest on clean towels until cool enough to handle, store
in a cool dry place
Notes
1. Spead over cream cheese and eat with crackers or crusty bread
By Rebecka Evans
Adapted from Household Searchlight-1941 Edition
Adapted from Household Searchlight-1941 Edition
At Home with Rebecka http://athomewithrebecka.com/
Chalk Board canning jar labels source: handcraftyourlife
Canning Jar Labels: Etsy Shop CanningCrafts
PERSIMMON
BUTTER-CANNING
Persimmons are a stunning fruit visually and viscerally;
mildly tart, their flavor is reminiscent of sweet papaya
but has a firmer texture.
Enjoy persimmon butter on your morning muffin, crumpets,
toast, or my new personal favorite, French crepes, (2
eggs, 1 cup milk, 1 cup flour, pinch salt, 2 tablespoon
butter for sauté pan).
Persimmons (UK /pəˈsɪmən/ or
US
/pərˈsɪmən/) are the edible
fruit of a number of species of trees in the genus
Diospyros. Diospyros is in the family Ebenaceae. The most
widely cultivated species is the Asian persimmon,
Diospyros kaki. In color the ripe fruit of the cultivated
strains range from light yellow-orange to dark red-orange
depending on the species and variety. They similarly vary
in size from 1.5 to 9 cm (0.5 to 4 in) in diameter, and in
shape the varieties may be spherical, acorn-, or pumpkinshaped.[1] The calyx generally remains attached to the
fruit after harvesting, but becomes easy to remove once
the fruit is ripe. The ripe fruit has a high glucose
content. The protein content is low, but it has a balanced
protein profile. Persimmon fruits have been put to various
medicinal and chemical uses.
Like the tomato, persimmons are not popularly considered
to be berries, but in terms of botanical morphology the
fruit is in fact a berry. SOURCE: WIKIPEDIA
French Crepes with Persimmon Butter
Persimmon Butter
2015-01-30 20:26:17
Yields 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
1. 20 peeled and cubed persimmons, about 6 cups chopped fruit
2. 1/2 cup bottled lemon juice
3. 1 cup water
4. Sugar to taste, optional
5. 1 Cinnamon stick, optional
Instructions
1. Peel, hull and cube persimmons
2. In a large heavy bottom stock pot, combine fruit and 1/4 cup of lemon juice
3. Cook over medium heat allowing fruit to soften and release juices, about 30 minutes
4. Add remaining lemon juice and taste for sweetness, add sugar to taste if necessary
5. Bring to a boil and cook for 2 minutes stirring constantly to keep the bottom of the pan
from burning
6. Remove from heat
7. With a potato masher or using an immersion blender, blend until consistency is smooth
like Butter, it should resemble thick applesauce.
8. Pur hot butter into sterilized jars, leaving 1/4 inch headspace,
9. Remove air bubbles by running a thin knife around the side of the jar, wipe rims with a
damp clean towel to remove any food residue, top with clean lids and screw on rims
10. Transfer to large water bath with enough water to cover jars, bring water to a boil,
begin processing time at the boil, and process for 15 minutes
Notes
1. Cinnamon and sugar can be added to flavor the butter however, persimmons have such a
sweet and delicate flavor, I usually don't add them.
By Rebecka Evans
At Home with Rebecka http://athomewithrebecka.com/
I’M SPEAKING AT THE
GARDEN SHOW – MAKING
SAN FRANCISCO
HEIRLOOM JAMS
PETALS
FLOWER AND
WITH GARDEN
I just received some fantastic news! I’ve been chosen to
speak at the San Francisco Flower and Garden Show
Thursday, March 19 – 3:00 PM .
I’ll be sharing 45 minutes of canning instruction, Making
Heirloom Jams with Garden Petals, demoing my Rose Petal
Jelly recipe, at the Kitchen Garden Stage.
Thanks, Jen Long at the Garden Tribe, for giving me the
opportunity to share my knowledge of canning garden petals
at this years event.
TALK
DETAILS
Join Rebecka Evans as she presents step-by-step
instructions for canning rose petals into jelly and
working with a variety of other garden petals. Rebecka
will share her knowledge regarding the distinct flavor
profiles of rose petals base on color varietals as well
as cooking with dried buds and blooms versus fresh
picked petals. She’ll also share general information
about jar sterilization, and water bath canning versus
pressure canning.
For more information about the 2015 Flower and Garden Show
visit sfgardenshow.com. You can also find useful
information and updates on the Garden Tribes FB page.
If you live in the SF area and are planning to attend the
show, I’d be honored to meet you. Please stop by after
my show and say hello! Stay tuned for more updates as the
event draws closer!
LEMON
MARMALADE-CANNING
FOR
CHRISTMAS
Lemon Marmalade-Canning for Christmas; each year I put up
one of my favorite jams or jellies to give away as
family/hostess gifts during the holiday season. This
Christmas I decided to make lemon marmalade. I grow a
healthy, and heavy producing lemon tree in my backyard.
Our lemon tree bore four bushels of juicy, plump lemons
and still has dozens hanging on the tree, awaiting their
transformation into lemon curd!
Lemon marmalade’s sweet-tart flavor goes remarkably well
with any Christmas sideboard; served as a tart
accompaniment to your holiday meal, or slathered over
buttery toast, smeared with cream cheese, as a decadent
Christmas morning snack. Anyway you serve it, the flavors
are sure to please your friends and family.
The key to a creamy marmalade is how you slice the peels;
the thinner the better! The thin slices cook down to a
silky consistency, creating the most noble marmalade.
Lemon Marmalade-Canning for Christmas
2014-12-24 17:54:31
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
1. 5 pounds fresh lemons, any variety
2. 3 1/2 - 5 cups sugar
3. 8 - 9 half-pint jars and sealing lids and rims, or 4 pint jars with lids and rims
Instructions
1. Clean the lemons using cold water, rubbing gently with a clean cloth or soft food brush
2. Cut the lemons in half and juice, reserve juice
3. Using a very sharp knife, slice the lemons crosswise as thinly as possible to achieve a
smoother, creamier marmalade. A time consuming effort but well worth the time, it really
makes a big difference in the marmalade texture.
4. Put lemons in a large heavy bottom stock pot and cover them with cold water.
5. Bring to a boil until the peel is tender, about 10-15 minutes.
6. Drain and rinse the peels thoroughly with cold water. Rinse out the pot too.
7. Return lemons to the pot with 1 1/2 cups water and bring to a boil
8. Stir in 3 1/2 cups sugar
9. Reduce heat to simmer. Cook until mixture is thick and creamy, about 1 hour
10. Taste and add up to 1 1/2 cups sugar to taste.
11. Stir in 1/2 cup reserved lemon juice
12. (freeze or can remaining juice after removing pips)
13. Remove marmalade from heat
14. Pips will turn a dark brown during cooking, remove as many as possible before packing
jars
15. Pour hot marmalade into prepared jars leaving 1/4 inch headspace
(http://wp.me/p2MUuI-sr)
16. Wipe rims and cover with lids and rims
17. Process in a hot water bath for 15 minutes
Notes
1. This recipe can also be used to make orange marmalade
2. For detailed sterilization instructions visit this link: http://wp.me/p2MUuI-sr
3. Disclaimer: When canning always follow the manufacturer's guidelines for jar
sterilization and processing foods. See National Center for Home Food Preserving
(http://nchfp.uga.edu/publications/publications_usda.html)
By Rebecka Evans
Adapted from about food Molly Watson
Adapted from about food Molly Watson
At Home with Rebecka http://athomewithrebecka.com/
Merry Christmas to all my loyal At Home with Rebecka friends, and my sweet family! May
your days be filled with joy and God’s blessing!