For those of you who weren't at January's food swap (you can find the recap here), the theme for the afternoon was booze preserves. Two crafty food swappers brought alcohol based jams and jellies to exchange. The liquor theme is appropriate at this time of year when the fresh fruits and vegetables of summer are merely a memory.
The first jam was Rachael's creation with apricot and whiskey . Clearly the stronger (booze-wise) of the two, its fruity side reminded me of the late summer season that is now a distant memory. The second jam was Andrea's Mulled Wine Jelly. This one was spicy, mellow, and full of easy-to-find winter ingredients. To celebrate the collective brilliance of our fellow swappers, we're giving you Andrea's yummy recipe now (stay tuned for Rachael's contribution) to try and giving away a Ball Brand Home Canning Discovery Kit to one lucky novice canner.
Andrea's Mulled Wine Jam
- 4 cups of red wine (Andrea used Shiraz, but any strong-bodied red wine will do, nothing too fancy)
- Peel from 1 orange
- 10 cloves
- 4 cinnamon sticks
- 1 cardamon pod opened
- 3 star anise
- Some whole allspice
- Juice from 1 orange
- Juice from 1 lemon
- 1/2 c. apple or grape juice
- 4T. Ball RealFruit™ Low or No-Sugar Needed Pectin
- 1 1/4 c. sugar (more or less depending on the preferred sweetness and the dryness of the wine)
- Sterilize and prepare your Ball Preserving jars (if you are unsure of how to do all of the canning stuff safely, follow the instructions you find in the Home Canning Discovery Kit, the Ball Blue Book, or the instructions at the Ball website.)
- In a medium sized pot, add (either directly, or in a sachet that is then easy to remove) the orange peel and spices to the wine. Bring almost to a boil. Take off of the heat.
- Steep wine with the spices for two hours. Remove the spices by taking out the sachet, or filtering the wine.
- Add the juices and pectin
- Bring mixture to a hard boil for about a minute
- Add sugar to the mixture and bring to hard boil for two more minutes, stirring constantly
- Andrea wanted to warn us not to boil the mixture any longer than that for fear that the alcohol would boil off (we wouldn't want that!)
- Fill the jars with the jelly mixture
- Process jars in a hot water bath for 10 minutes.
- Cool and check for a good seal
- Serve and enjoy!
Here's how to enter (one chance for each of these activities for a total of four possible chances):
- Click over to the Ball waterbath canning recipe book or the National Center for Home Food Preservation, choose your intended first canning project, and leave a comment here on the Boston Food Swap blog with your favorite(s).
- Sign up for our newsletter and leave a comment on this post letting us know you want to be entered in the giveaway.
- Like us on Facebook and then like Ball Canning & Recipes on Facebook and leave a comment on this post letting us know you want to be entered in the giveaway.
- Tweet about the giveaway, including the hashtag #bfsballgiveaway and this link:. Example: Win a Home Canning Kit from @ballcanning & @BOSswappers #bfsballgiveaway
And a few rules:
- Only those in the United States and Canada are eligible to win (sorry, but we're shipping the kit ourselves and learned this the hard way).
- When commenting, please include a way to contact you for your mailing address. For instance, link your comment a website that contains your email address or include your email in your comment.
- All tweets, likes, newsletter subscriptions, and comments must be received by Friday, February 3rd at 11:59 EST. After that, we will use Random.org to choose the winner.
- If the winner does not respond to email requests for their address within one week, we reserve the right to choose another winner.