KIWI JAM, CHOW CHOW, AND GOLDEN RELISH 07/25/2010
 This is what I spent the last two days making. I made Golden Pickle Relish, Chow Chow, and kiwi/pineapple jam. I really like the chow chow...I think I am addicted to turmeric. It is the same spice in bread and butter pickles. Concerning the kiwi jam...I made up the recipe, so it is still in the experimental stage. I guess I do a lot of experimenting. It is my natural curiosity that keeps me trying new stuff.  I used 3 cups of peeled and chopped kiwi, 1 can of crushed pineapple in unsweetened juice (20 oz), and 1/4 cup of freshly squeezed lime juice, with 1 box of pectin and 7 cups of sugar. We shall see if it sets. It is a recipe I made up. I am hoping to cut the sugar if it sets. The recipe made 10, 1/2 pint jars. I think I would also like to try some deserts made with this...pour on cheese cake, or on strawberry ice cream. Maybe mix with some cream cheese and whip cream for a pie. Or just pour on some pound cake out of the freezer...how easy. Hope it tastes good.  The jar center stage is the chow chow. I cut up my green tomatoes, cabbage, onions, and cooked them up with some spices (mostly turmeric and ginger) and pickled them. I think next time I make this, I will cut bigger chunks and cook longer. This was chopped and then mixed with salt and left to stand for 18 hours at room temperature. Then I drained it and rinsed, drained and rinsed, again. I want to get a lot of the salt off. Once I made the brine and cooked it with the spices for 20 minutes, I threw in the veggies and cooked for 10 more minutes. I did take a piece of cloth and tied chilis out of my garden in it. I put a slit in each one first...and cooked it with the brine. It gave it a little 'bite' but not too hot. If I had put them in the jars and canned them up...it would be much hotter. The jar with the red peppers is the Golden relish. It is made with LARGE cucumbers. So...you need to peel the tough skins off, scrap out all the seeds and soft stuff, and just leave the meat of the cuke. I chopped all the veggies, by hand, into 1/4 inch chunks...and used peppers out of my garden. Cook in brine till tender, water bath can it in pints for 20 minutes. I think it is yummy. *************************** CommentsLeave a Reply |