Over the weekend the kitchen here at Chez Magpie was a hive of industry and resulted in the creation of Christmas Jam, Cranberry and Apple Mustard, Rhubarb Jelly and even a batch of shaving cream. There may, or may not, have been a batch or two of toffee too.
In case you want to make your own, here's three of the recipes we used...
RHUBARB JELLY
2 lbs. rhubarb, chopped into 1" pieces
4 1/4 c. water
To make the jelly:
4 c. rhubarb juice
6 c. sugar
6 T. powdered pectin
Bring the rhubarb and water to a hard boil and then simmer for about 20 mins. or until the rhubarb has fallen apart. Pour mixture into a cheesecloth lined strainer and allow the juice to drain for about 2 hours or until you've collected 4 c. of juice.
Bring juice to a boil, add the pectin and bring to a boil for one minute. Add the sugar and return to a boil for 1 minute. Pour into hot jars and process in a hot water bath for 10 minutes. Makes approx. 7 half-pint jars.
Original recipe was found HERE. Some changes by us.
Bring juice to a boil, add the pectin and bring to a boil for one minute. Add the sugar and return to a boil for 1 minute. Pour into hot jars and process in a hot water bath for 10 minutes. Makes approx. 7 half-pint jars.
Original recipe was found HERE. Some changes by us.
CHRISTMAS JAM
4 c. fresh or frozen cranberries
4 c. chopped strawberries
4 c. sugar
1/4 c. lemon juice
1 tsp. cinnamon
1/2 tsp. ground cloves (we didn't use)
1/4 tsp. ground nutmeg (we increased to 1/2 tsp)
1/4 c. water
4 c. chopped strawberries
4 c. sugar
1/4 c. lemon juice
1 tsp. cinnamon
1/2 tsp. ground cloves (we didn't use)
1/4 tsp. ground nutmeg (we increased to 1/2 tsp)
1/4 c. water
Combine in a large pot and bring to a boil over med-high heat, stirring constantly. Reduce heat and simmer for 20-30 mins or until jam has thickened. Ladle into hot sterilized jars, seal and process in a boiling water bath for 10 mins.
Original recipe was found HERE.
CRANBERRY AND APPLE MUSTARD
3 c. cranberries
2/3 c. cider vinegar
2 cooking apples, fine chopped
1/2 c. white sugar
1/3 c. honey
6 T. mustard powder
2 T. minced garlic
2 tsp. salt
1 1/2 tsp. turmeric
2/3 c. cider vinegar
2 cooking apples, fine chopped
1/2 c. white sugar
1/3 c. honey
6 T. mustard powder
2 T. minced garlic
2 tsp. salt
1 1/2 tsp. turmeric
Combine cranberries and vinegar, cover the pot, and bring to a boil and boil gently 5 minutes (you will need to keep stirring). Add remaining ingredients and bring back to a boil, then lower to a good simmer for 5 more minutes. Ladle into hot sterilized 4 oz. jars and process in a boiling water bath for 10 minutes.
Original recipe was found HERE.
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