This three ingredient fig jam is designed for canning and uses just fresh figs, sugar, and lemon juice. It’s bright, flavorful, and so easy to make. If you find yourself awash in figs every year, keep this recipe handy!

Hello friends! I realize that it has been an absolute age (more than a year!) since I’ve posted anything new here. I have desperately missed sharing my canning practice with all of you, and while I can’t promise anything like my old regularity, I very much want to show up here more often. So let’s dig back in.

I’m kicking my triumphant return off with a recipe for the simplest, easiest three ingredient fig jam. I make this every year thanks to a dear friend who has a massive fig tree in her backyard. Every summer, I eagerly await the moment when she announces that the figs are ready. This season, she gave me more than ten pounds of fresh figs, plus a well-packed gallon bag of frozen figs for later.

I spend a couple days gorging myself on them fresh before I get down to the business of making jam. Once I’m ready to commit them to the canning pot, I portion them out into batches of approximately four pounds. The figs get washed, I trim away any woody stems, and then I cut them into quarters.

The quartered figs get placed in a large container, and then I add two pounds of sugar. If you are starting with a quantity other than four pounds of figs, just make sure to weigh your figs at the start. Then take that weight, divide it in half, and use that amount of sugar.

If you don’t have a kitchen scale, you can also calculate this 2:1 ratio by volume. Just make sure to pack the chopped figs tightly into a measuring cup and then use half the volume of sugar.

Once the figs are quartered and the proper amount of sugar has been added, give the fruit a good stir to fully combine the sugar. Don’t be tentative, really work the figs and sugar together. We are going to give the figs additional bashing up during the cooking process, so you don’t need to worry about the fruit. Vigorous stirring is helpful here.

I like to let the figs and sugar macerate together in the fridge overnight, but this isn’t required. You can start cooking the jam as soon as the sugar is dissolved into the fruit.

When you are ready to cook, scrape the fruit and sugar mixture into a large, non-reactive pot. I like a low walled stainless steel soup pot, but enameled cast iron is also a really good option. Remember to stay away from reactive metals like aluminum and bare cast iron when making jam, as they can impart a metallic flavor into your jam.

At this point, you will also add your third and final ingredient. Lemon juice! Figs are relatively low in acid and home canned foods need to have a certain concentration of acid in order to be safe for boiling water bath canning. (You can read more about acid levels in home canning here.)

Typically, bottled lemon juice is used when we are using it to adjust the acidity of a product for safety. However, in the case of fig jam, I find that I prefer the flavor of fresh lemon juice. To account for any variation in the acid content of the fresh lemons, I use double the amount of lemon juice that is indicated by the National Center for Home Food Preservation in a similar recipe.

I use two tablespoons of fresh lemon juice per pound of figs and find that it gives the jam a really bright flavor without overriding the inherent figginess of the fruit.

Once all the ingredients are in the pan, we cook. Turn the heat up to high, get the fruit boiling, and then adjust the heat so that you maintain an active but controlled boil. Stay near the pot and stir every 2-3 minutes so that it doesn’t start sticking to the bottom of the pan. Because we don’t use any added pectin in this preserve, we depend on evaporation and the changing consistency of the sugar to achieve set. This means that you can’t be tentative with the boil.

The time you spend cooking will depend on the width of your pot, the heat of your stove, and how much water the figs contained at the start of cooking. I find that a batch typically takes 25-30 minutes of cooking once it has reached a boil, but it will vary. You will know that it is done when it starts feeling thicker as you stir. The color will go red and rosy. The pieces of fig will start to look a bit translucent. And the overall look will be very glossy.

When the jam is nearly done cooking, I like to run my spatula through the jam and hold it up over the pot. I watch the droplets as they fall and look for thick based, slow moving drops that stretch and are reluctant to leave the spatula. I find that when they meet that criteria, the jam is done.

Now, while the jam is cooking, I prepare a boiling water bath canner and select enough jars to hold about four pints of jam. A mix of pints, half pints, and quarter pints is fine. The processing time for all of those jars is the same. Please do remember that yields vary and you won’t hit this exact yield every time you make this jam. Sometimes you might get an extra quarter or half pint. Sometimes it will only yield three pints. This is the nature of jam and it’s best to adjust your expectations early.

Once the jam is finished cooking, funnel it into the prepared jars, leaving about 1/4 inch headspace. Wipe the rims of any sticky drips with a damp paper towel, and apply new lids and clean rings. Tighten the rings just until you feel them grip the jar. If you overtighten the rings, you run the risk of preventing the air from escaping during processing and the lids may buckle as a result.

Process the jars in a boiling water bath canner for ten minutes (making sure to adjust for your altitude if you live above 1,000 feet in elevation). When the time is up, turn off the heat, remove the lid and let the jars sit in the cooling water for an additional five minutes. This adding cooling step is something Ball started recommending a handful of years ago to help prevent siphoning and improve the quality of the seal and it is a very effective trick.

Once the jars are done with their resting period, remove them from a canner and set them on a wooden cutting board or folded kitchen towel to cool completely. When jars are cool to the touch, check the seals. Sealed jars are shelf stable for at least a year and should be stored in a cool, dark place. Any unsealed jars should be refrigerated and used promptly.

Like all fig jams, this one is excellent with cheese and cured meats. It’s also great in jam crumble bars, thumbprint cookies, rugelach, and hamantaschen.

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Three Ingredient Fig Jam for Canning

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Processing Time 10 minutes minutes

Servings 8 half pints

Author Marisa McClellan

Ingredients

• 4 pounds fresh figs
• 2 pounds granulated sugar
• 1/2 cup fresh lemon juice

Instructions

• Wash the figs. Cut away the woody stems and quarter them.
• Place the prepped figs in a large container and add the sugar. Stir to combine. Let the figs and sugar macerate for at least 1 hour and up to 24 hours. If opting for a longer rest period, place the container in the refrigerator until ready to use.
• When you are ready to cook the jam, scrape the figs and sugar intoSp a low, wide, non-reactive pan. Add the lemon juice and stir to combine.
• Place the pan on the stove and set the burner to high. Bring the figs to a boil. Once boiling, reduce the heat to medium high. You want to keep the figs cooking at a controlled boil. Stir every 2-3 minutes to prevent sticking.
• While the fig jam cooks, prepare a boiling water bath canner and enough jars to hold approximately 4 pints of product. A combination of pints, half pints, and quarter pints is fine. Wash new lids and rings in good condition in hot, soapy water. Set aside to dry.
• The cooking time will vary for this jam, but I start looking for signs of set after it has boiled for 15 minutes, though it may need up to 30 minutes of cooking. You will know that it is done when it starts feeling thicker as you stir. The color will go red and rosy. The pieces of fig will start to look a bit translucent. And the overall look will be very glossy. I also like to hold my stirring spatula up over the pot and watch how the droplets cascade off of it. Drops of jam that are thick based and slow moving indicate jam that is reaching set.
• When you have determined that your jam is finished cooking, remove the pot from the heat. Funnel the finished jam into the prepared jars, leaving approximately 1/4 inch headspace. Wipe the rims clean of any drips, and apply the lids and rings.
• Process the jars in a boiling water bath canner for 10 minutes (starting timer once the water has returned to a boil and not before). When processing time is up, turn off the heat, remove the lid and let the jars cool in the water for five minutes.
• When that time is up, remove jars and set them on a folded kitchen towel to cool.

  When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

Looking for a sugar free peach jam recipe that is spreadable, satisfying, and bursting with summer fruit flavor? You’ve found it!

This post is sponsored by Mrs. Wages.

For years and years, there have been a subset of people who have written to ask me about making jam with sugar substitutes. I tried a handful of times with stevia and monkfruit, but I never liked the results enough to share them here. But the folks from Mrs. Wages recently sent me a box of mixes and pectins that included a couple packets of their Sugar Free Fruit Pectin Home Jell and I was inspired to try again.

This time, I tried it with the non-sugar sweetener Swerve and found that in combination with ripe peaches, a little apple juice, bottled lemon juice, some spices, and the sugar free pectin, produced a really balanced and beautifully set sugar free peach jam.

With any peach jam, I started by peeling peaches (four pounds, to be precise). I cut them in half, removed the pits and arranged them cut side down on a deep baking sheet. Then I poured water from a freshly boiled tea kettle over the peaches and let them sit for two minutes. When the time was up, I carefully drained away the hot water and ran cool tap water over the peaches. The peels (mostly) slide right off.

Once the peaches were peeled, I slid them into an 8 quart Dutch oven and used a potato masher to break them into small bits. I added 1 cup of apple juice, 1/3 cup bottled lemon juice, and one packet Mrs. Wages Sugar Free Fruit Pectin Home Jell and let it sit for ten minutes.

Normally, when you add sugar to fruit, it draws out the liquid and helps to prevent burning. But sugar-free sweeteners don’t have the same effect and what’s more, you don’t want to boil them for long, as that can render them bitter. So the juice is a critical element in getting a sufficiently cooked peach consistency. I made a couple of really unsatisfying batches before I figured out this trick.

Once the fruit had a chance to sit and mellow with the pectin, I set the pot on the stove and brought it up to a hard boil. As it worked its way up to a boil, I added 1 teaspoon of cinnamon, 1/2 teaspoon of ground cloves, and 1/2 teaspoon freshly grated nutmeg.

When it reached a hard boil, I set a timer for 1 minute and removed the pot from the heat the moment the time was up (the Mrs. Wages instructions stress the importance of not overcooking the pectin, as that could hinder its ability to set).

Finally, with the pot off the stove, I stirred in 1 1/4 cups Swerve (though you can obviously use your non-sugar sweetener of choice). Then, it was just a matter of funneling the jam into hot pint jars, leaving 1/4 inch headspace. Wipe the rims, apply new lids and rings, and process in a boiling water bath canner for 10 minutes (adjusting for altitude if you live above 1,000 feet in elevation).

After the processing time is up, turn off the heat, remove the lid and let the jars rest in the cooling water for five minutes. Then remove the jars and set them to cool on a folded kitchen towel or wooden board. Let them sit until they are completely cool and then check seals. Sealed jars can be stored in your pantry, any with failed seals should be refrigerated and used promptly.

Troubleshooting Sugar Free Jam

Don’t worry if you notice that the jam looks a little runny when it first comes out of the canner. Mine took a full day to reach set. Also, remember that sugar-free jams spoil more quickly than those with traditional portions of sugar. If a pint jar is too much for your household to use within a couple of weeks, consider using half pint or even 4 ounce jars. That way, you’ll be able to eat through the jar before it starts to get moldy.

I am delighted to have found a way to make a satisfying and delicious sugar-free jam. I hope you like it just as much as I do!

More Peach Preserves

Classic peach jam
Peach cardamom jam
Spicy peach preserves
Low sugar spiced peach jam
Peach vanilla drizzle
Slow cooker peach vanilla butter
Sweet cherry and yellow peach preserves
Brown sugar peach jam with salt and bourbon
Honey sweetened peach jam
Honey sweetened gingery peach butter
Honey sweetened peach vanilla jam
Date sweetened peach drizzle

Disclosure: This post is sponsored by Mrs. Wages. They provided product and financial compensation. All opinions remain my own.

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Sugar Free Peach Jam

A summery, spreadable jam sweetened with apple juice and Swerve

Prep Time 30 minutes

Cook Time 15 minutes

Processing Time 10 minutes

Servings 4 pints

Author Marisa McClellan

Ingredients

• 4 pounds peaches, peeled and mashed
• 1 cup apple juice
• 1/3 cup bottled lemon juice
• 1 packet Mrs. Wages Sugar Free Fruit Pectin Home Jell
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg
• 1 1/4 cups Swerve, or other non-sugar sweetener

Instructions

• Prepare a boiling water bath canner and enough jars to hold 4 pints of product.
• Place peeled and mashed peaches in a large, non-reactive pot. Add the apple juice, bottled lemon juice, and Mrs. Wages Sugar Free Fruit Pectin Home Jell. Stir to combine.
• Let the fruit rest for ten minutes.
• Place the pot on the stove and bring to a hard boil. Add cinnamon, cloves, and nutmeg as the fruit is working its way to a boil. Once it is bubbling vigorously, set a time for 1 minute.
• Remove the pot from the heat and stir in the non-sugar sweetener that you're using.
• Remove a jar from your canner. Funnel the jam into the jar, leaving 1/4 inch headspace. Wipe the rim, apply a new lid and ring, and return the jar to the canner. Repeat with remaining jars and jam.
• Process the full jars for 10 minutes (setting timer once the pot has returned to a rolling boil). When time is up, remove lid and turn off the heat. Let the jars stand in the cooling water for five minutes.
• Remove jars from canner and set them to cool on a folded kitchen towel or wooden board.
• When jars are completely cool, check seals. Sealed jars are shelf stable for up to a year. Any unsealed jars should be refrigerated and used promptly.

It’s hard to believe, but the first time I partnered with Fillmore Container was nearly ten years ago. Over the last decade, I’ve teamed up with them a number of times to offer giveaways, product reviews, and even in-person classes. Today, I’m delighted to be working with them again to offer up $100 credit for their online store to one lucky winner.

For those of you who aren’t familiar with Fillmore Container, they are a family-owned container and closure distributor based in Lancaster, PA. They work with commercial producers and home canners alike and offer a hugely vast assortment of jars, lids, and canning gear. Best of all, they’re celebrating their 25th anniversary in business this year!

Some of my favorite products on their website include these straight-sided half pint jars, these 12 ounce mason jars, and these 12 ounce barbecue sauce bottles (I used them here).

So, let’s get down to business. To enter the giveaway, please leave a comment on this post and tell me what your favorite Food in Jars recipe is (could be from a book or the blog). For additional entries, use the Rafflecopter widget below. This giveaway is open until August 22, 2022 at 11:59 pm eastern time.

Disclosure: Fillmore Container sponsored today’s Food in Jars newsletter and they are providing the giveaway store credit at no cost to me. They have also given me vast numbers of jars and lids to work with over the years.

I get a lot of emails every summer (particularly during peach season) from people who have canned fruit for the first time and they’re wondering if their sealed jars are safe to be tucked away on the shelf. The reason they’re worried? The finished jars are sticky on the outside.

Friends, this is an entirely normal thing to experience when canning fruit in liquid like syrup, juice, or water. Raw or lightly cooked fruit flesh contains air. During the canning process, that air escapes from the fruit and pushes its way out of the jar (this is why we only tighten the canning rings to finger tip tight, that air needs to be able to exit the jar). This is normal.

Often, as the air leaves the jars, it pushes a little bit of the liquid that was in the jar out. This process of escaping air pushing liquid out can continue after the jars are removed from the canner (it is known as siphoning in the canning world). That sticky residue is the result of the liquid loss.

If your jars are sticky but the seals are good, there is nothing to worry about. Once the jars are completely cool, remove the rings and gently wash the sealed jars in warm, soapy water. Let them air dry and store in a cool, dark place.

If your jars are sealed, but have lost a lot of liquid, they are still good, but they aren’t going to hold their quality as long as those that still have their full complement of liquid. Make a point of using the jars with the depleted liquid first. If you notice that the top piece of fruit is discolored because it is not fully submerged, don’t worry. Just discard any with color or texture loss due to exposure and eat the remainder.

How to prevent liquid loss and sticky jars

Here are some things you can do to avoid getting into a sticky situation next time!

Consider making a hot packed preserve rather than a cold packed one. Cold packing means that you peel your peaches, layer them in jars, and then cover them with syrup. This creates a situation in which you are more prone to have liquid loss.

Instead, peel your peaches and drop them into hot syrup (or whatever liquid you are using as your canning medium). Then funnel the hot peaches into jars and cover with hot liquid. The short time the fruit spends in the liquid helps remove some of the air from the fruit flesh and makes for a jar that is less likely to siphon. This technique also allows you to get a bit more into each jar, which is very satisfying.

These Gingery Pickled Peaches are a great example of a hot packed peach.

Another thing you can do is let the jars rest in the canning pot for 5-10 minutes after the canning process is done. Rapid temperature change is one of the things that triggers liquid loss. Once your timer goes off, turn off the heat (if you have an electric stove, consider sliding the pot off the hot burner), remove the lid from the canning pot, and just let the jars cool down more slowly. After the time is up, pull one jar out. If it is still leaking liquid, return it to the pot and set another 5 minute timer.

Rest assured, even if your jars are sticky, you still have something delicious and safe to enjoy.

Hello friends! Goodness, it sure has been a long time, hasn’t it. Between the pandemic, parenting, and burnout from all those sponsored posts last year, I forgot how to show up here. But after a little break, and the blessed addition of a regular babysitter, I’m finding myself itching to reclaim my identity and role as a canning blogger/writer/teacher. I knew it was time to get back to work when I started composing blog posts and recipe headnotes in my dreams.

Part of my motivation in returning to this space is that I’m seeing a big uptick in people looking to learn how to can. And I get that. Food prices are out of control and the state of the world feels precarious. Folks often turn to food preservation as a way of managing costs and creating a sense of security when things are desperately uncertain. I want to be here as a resource to help people can safely and deliciously.

I’m also getting my (entirely free!) newsletter going again. It will go out on a monthly basis with reminders of seasonal recipes from the archives, as well as new-to-you bonus recipes. The first one goes out this Wednesday, so if make sure to subscribe if you want my small batch recipe for Peach Rosemary Jam.

Strawberry hibiscus butter. Smooth and spreadable, this low sugar preserve gets an added boost of color and brightness from the dried hibiscus blossoms.

We are smack in the midst of strawberry season here in the Philadelphia region. I picked up a flat on Saturday and the boys and I (they are nearly three years old!) met some friends out in Bucks County yesterday for a round of picking. I am still trying to find my way back to the blog after a quiet winter and spring, so while I dust off my rusty recipe development skills, I thought it would be nice to share this recipe for strawberry hibiscus butter that I wrote for a 2018 issue of Taproot Magazine.

Strawberries are an essential ingredient in any preserver’s kitchen and I love working with them. The one downside is that if you want to make a lower sugar jam or butter with strawberries, the finished product often fades in color after a couple months on the shelf. I have found dried hibiscus blooms can help boost the color with their natural hue and bring they also bring a welcome tang to the finished flavor (they are high in an array of acidic compounds).

To make this recipe, you clean, hull, and quarter four pounds of berries. Once they are ready, you add two cups of sugar and 1/2 cup of dried hibiscus blossoms that you’ve tucked into a large teaball or bundled into a length of cheesecloth. Let the berries macerate at room temperature for an hour and then place the pot on the stove to cook.

Bring the berries to a boil over high heat and then reduce the heat to medium low and simmer for 40 to 45 minutes, until the fruit is tender and quite reduced. When making jams, I typically advise a hot and fast cooking approach, but because the intended outcome here is essentially a thickened puree, this method works best.

Once the berries are completely tender and the volume of liquid is greatly reduced, remove the pot from the heat and puree with an immersion blender. Funnel into clean, hot jars and process (make sure to adjust the processing time if you live above 1,000 feet in elevation).

I like this preserve for kid peanut butter sandwiches, because it’s not super sugary. It’s also a good one for filling thumbprint cookies or using as a filling in a rolled bun.

Questions about Strawberry Hibiscus Butter

Can I freeze this butter instead of canning it? Sure! Just make sure to use straight sided glass jars or clean plastic containers, and leave plenty of headspace to account for expansion.

Can I use a different sweetener in this recipe? This recipe would work well with either honey or maple syrup (use in the same volume as the sugar). I don’t recommend using an artificial sweetener like Splenda or monk fruit, as they will become bitter during the long cooking time.

Can I make this with frozen berries? Yes! Place in the pot frozen and cover with the sugar. Let the sugared berries defrost completely and then proceed.

Looking for more strawberry preserves? Try my Strawberry Ginger Jam, Strawberry Chutney, or Low Sugar Strawberry Vanilla Jam.

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Strawberry Hibiscus Butter

Prep Time 1 hour 30 minutes

Cook Time 55 minutes

Processing Time 10 minutes

Total Time 2 hours 35 minutes

Servings 3 pints

Author Marisa McClellan

Ingredients

• 4 pounds strawberries
• 2 cups granulated sugar
• 1/2 cup dried hibiscus blossoms

Instructions

• Wash the berries, remove the hulls and cut them into quarters. Heap the chopped berries in a large, non-reactive pot and add the sugar. Stir to combine.
• Bundle the hibiscus blossoms in a length of cheesecloth or a large tea ball and nestle it in with the berries. Let the berries macerate at room temperature for an hour, until they are quite juicy.
• Place the pot on the stove and bring the contents to a boil over high heat. Reduce the temperature to medium and simmer the strawberries uncovered for 40 to 45 minutes. They are done when the berries are very tender and the liquid has thickened.
• While the berries cook, prepare a boiling water bath canner and three pint jars (six half pints are also acceptable). Wash new lids in warm, soaping water and set aside.
• Remove the pot from the heat and puree the cooked berries with an immersion blender.
• Funnel the finished butter into the prepared canning jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
• When the time is up, remove the lid from the pot and turn off the heat. Let the jars rest in the cooling water for five minutes. When that time is up, remove jars and set them on a folded kitchen towel to cool.
• When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

Make a batch of mulled apple cider syrup to keep in your fridge. You’ll be ready for festive sparkling drinks all season long.

This post is sponsored by the makers of Ball® home canning products.*

Between fertility treatments, being pregnant, and time spent nursing, it’s been over than four years since I’ve had more than a tiny sip of alcohol. In that time, I have developed a deep appreciation for syrups, shrubs, and other flavorful mixers that can bring easy interest to a glass of sparkling water.

When my friends at @ballcanning asked me to come up with something festive for the holiday season, my thoughts immediately landed on sharing my favorite mulled apple cider syrup. Combined with sparkling water and served in a Ball® Flute Pint Jar, it is fun, refreshing, and decidedly celebratory.

Combine a half gallon of fresh apple cider in wide pot. Add some mulling spices. I used cloves, star anise, allspice berries, and cinnamon, contained in a tea ball for easy removal. Then bring it to a boil. You want to stay close as it comes up to a simmer, in order to skim the foam that will build on the surface. Once you’ve removed the foam, allow the cider to boil down for 45 to 60 minutes. You want the cider to reduce until you have about 12 ounces.

When it has reduced sufficiently, let it cool in the pot until room temperature. Then pour into a Ball® Snowflake Keepsake Pint Jars, cap with a Ball® Storage Lid, and refrigerate until you’re ready to use it.

When you’re ready to build your drink, gather the syrup, a Ball® Flute Jar, and some chilled fizzy water. Fill the jar three-quarters the way with sparkling water. Add a healthy dollop of apple cider syrup and a generous spoonful of pickled cranberries with their liquid. Stir to combine and add more sparkling water to fill the jar (you don’t want to add it all at the beginning because it will certainly bubble over while you’re mixing).

Here’s to fun, alcohol free drinks! I hope you all have a very happy new year!

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Mulled Apple Cider Syrup

Total Time 1 hour

Author Marisa McClellan

Ingredients

• 1/2 gallon fresh apple cider
• 1 piece star anise
• 1 piece cinnamon stick, crushed
• 1/2 teaspoon cloves
• 1/2 teaspoon whole allspice

Instructions

• Pour the apple cider into a large pot that has ample room for boiling.
• Bundle the spices into a tea ball or a length of cheesecloth and add it to the pot.
• Place the pot on the stove over high heat and bring to a boil. When foam begins to form on the top of the cider, skim it off with a large spoon.
• Continue to boil until the juice has reduced to just 1 1/2 to 2 cups. This will take about an hour.
• Let the syrup cool in the pot and then funnel into a jar and refrigerate.
• The finished syrup will keep 3-4 weeks in the fridge.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.

Sweet, crunchy spiced nuts are simple to make and win raves from everyone who tastes them. Add them to a cheese board or add them to a hearty winter salad.

This post is sponsored by the makers of Ball® home canning products.*

My list of to-make holiday treats is ever evolving. Every year, I start baking thinking that I know exactly what I’m going to make. And then I spot a new recipe and am overcome with the urge to try it out. This is doubly true if said treat can be gifted in a festive Ball® Snowflake Keepsake Jar. You all know how I feel about jars!

Last year, at the very moment when I thought my making was done, my Instagram friend Heather shared her recipe for spiced nuts. Suddenly, I was not done. I had to make those nuts.

Friends. They were so easy and turned out incredibly well. Everyone I shared them with came back with raves. My mom was a big fan (she liked to add them to salads) and they are now on the yearly holiday list.

I did tweak Heather’s recipe slightly. I changed one of the spices, use slightly less sugar, and combine both pecans and walnuts in my mix (she uses just pecans). It’s a flexible and forgiving recipe, so I am certain every one of you could make similar small changes and still have happy outcomes.

You start by whisking together two egg whites with two tablespoons of water. Add the nuts and stir to coat. Pour the nuts into a colander so the excess liquid can drain away and let them drip for a little while. Once the excess has drained away, whisk the sugar, salt, and spices together in a large bowl. Add the nuts and toss to coat.

Divide the nuts between two parchment lined baking sheets and roast for 35-40 minutes at 300°F. Rotate the sheets at least once during baking.

Once the nuts are done, let them cool fully on the baking sheets before breaking them apart. Portion them into Ball® Snowflake Keepsake Pint Jars and add them to your gift bags and baskets. They keep at room temperature for 3-4 weeks and longer if you store them in the fridge or freezer.

I’m not typically someone who goes big on jar wrapping or decorations (I like to put my effort into the contents of the jars), but I will occasionally pull out the curling ribbon. A couple of colors tied around the neck of the jar and curled does make it feel more festive and celebratory.

What treats did you make this holiday season? I’d love to hear!

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Spiced Nuts

Prep Time 20 minutes

Cook Time 40 minutes

Author Marisa McClellan

Ingredients

• 2 egg whites
• 2 tablespoons water
• 2 teaspoons salt
• 2 pounds raw pecans or walnuts, (or a combination of both)
• 1 1/4 sugar
• 1 tablespoon cinnamon
• 2 teaspoons ginger
• 1 teaspoon cardamom

Instructions

• Preheat oven to 300°F. Line two rimmed cookie sheets with parchment or silicone baking mats.
• In a large bowl, whisk the egg whites, water, and salt together. Add nuts and toss to coat.
• Pour the nuts into a colander and let them drain for 10 minutes or so.
• Whisk together the sugar, cinnamon, ginger, and cardamom. Combine the sugar mixture with the nuts and stir until well coated.
• Divide the nuts between the two prepared baking sheets. Bake for 35 to 40 minutes, rotating the sheets at least once during baking.
• When the time is up, remove the nuts from the oven and let them cool fully. Once they are completely cool, break them into pieces and store in glass jars.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.

Cleaning and reorganizing my spice shelf using a whole bunch of Ball® Mini Storage Jars has left me with a storage solution that is beautiful and easy to use!

This post is sponsored by the makers of Ball® home canning products.*

The week before Scott and I got married, my dad cut a hole in my kitchen wall and built a massive spice shelf into the space he carved out. As soon as he put the final shelf into place, I filled up those shelves with jars of spices and never looked back.

That was a little over 12 years ago now. I’m embarrassed to admit that in the intervening years, I’ve never taken everything down, purged spices, and thoroughly cleaned the shelves. I’ve spot cleaned on an as-needed basis, but it was just never a priority. However, lately I’ve been trying to tackle these small projects. It gives me a sense of accomplishment in season of life where there’s not a whole lot of that.

I started by pulling every jar, tin, and bag down so that I could see what I had. Once the shelves were empty, I took the boards down and scrubbed them in the sink. I wanted the cleanest slate I could get.

I discovered that I had three jars of oregano, another three of turmeric, and two of ground nutmeg (which is particularly weird, since I typically use freshly grated). Once I purged and grouped the various spices, I started decanting and consolidating. I used more than a dozen Ball® Mini Storage Jars for my smaller quantity spices. They hold 4 ounces and look like mini pint jars. They aren’t safe for canning, but they do a great job of keeping herbs and spices neatly contained and easily to hand.

I keep some spices in larger quantities than fit into those cute Ball® Mini Storage Jars, and so I also used a some Ball® Smooth Sided Pint Jars and a handful of Ball® Wide Mouth Quarts. I love how uniform everything looks. It’s a big step up from my previous hodgepodge of jars, boxes, and tins.

Having my spices cleaned, sorted, and organized feels amazing. I feel like holiday cooking and baking will be much more pleasant and satisfying this year than it would have been otherwise.

Do you have a cleaning project that leaves you with a similar sense of satisfaction? I’ve love to hear about it!

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.

Attending an autumnal potluck? Have a friend in need of some care? Fill a Ball® Quart Jar with butternut squash soup and take it to go!

This post is sponsored by the makers of Ball® home canning products.*

This time of year always awakens my urge to make a huge amount of food and gather people around a table. There’s just something about the cooler days of fall that makes me long for the coziness of a small (or not so small) party. Before kids and the pandemic, I was known among my friends and family for my willingness to host or be hosted, always with plenty of delicious things made for sharing.

The last couple of years have made most gatherings impossible, but the urge to cook and share still bubbles up within me as soon as the leaves turn and the air goes crisp. And so I’ve been channeling that energy into little edible care packages for my friends and neighbors. Most recently, I’ve been making batches of butternut squash soup with toasty seeds. I funnel the soup into Ball® Quart Jars and put the seeds in a tiny jar or baggie so they don’t lose their crunch.

With holiday gatherings of all stripes on the horizon, this would also be a great way to bring butternut squash soup to a collaborative meal. Whenever I bring soup to a gathering, I also pack up a pot for reheating as well as my collection of ramekins so that the host doesn’t have to worry about vessels (small coffee mugs or teacups also work perfectly for little servings of soup).

Let’s talk about those seeds for a second. The ones you see pictured here are the seeds I scooped from the center of the squash just before roasting. While the squash was in the oven, I picked off the stringy bits, gave them a rinse, and boiled them in salted water for 15 minutes (this helps flavor the seeds). Then I spread them on a plate to dry.

Once they were fully dry, I melted butter in a medium sized skillet, and added the seeds along with a little cinnamon and hot chili. Then I toasted them, stirring regularly, until the seeds began to pop. Finally, scooped the seeds out of the pan and let them drain on a paper towel. They are flavorful and add just the right amount of texture to the otherwise smooth soup.

I do think it’s important at this point to remind you that things like butternut squash soup aren’t safe for canning. I’m simply using these jars for storage and transportation. This soup is not shelf stable and there’s no safe way to can a soup like this, even with a pressure canner. The only way to safely pressure can pumpkin or squash is to do cubes packed in water. I wrote a blog post about how to do just that way back in 2010, if you’re interest in learning how to do it (I also have a recipe for soup using those cubes of canned pumpkin, if you want to know how I used it).

How are you using Ball® jars to share with your friends, family, and neighbors these days? And do you feel a similar urge to gather and feast this time of year?

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.

Earthy and unusual, this Lemon Peach Turmeric Chutney is an unexpected winner. Pair it with crumbly cheddar and a tender oatcake.

This post is sponsored by the makers of Ball® home canning products.*

Chutneys are one of my favorite things to make, particularly during the waning days of the canning season. After months of carefully cooking batches of jam to the set point and hand packing jars of pickles, I like a preserve that allows you to dump everything in a pot and simply cook it until it has thickened.

This Lemon Peach Turmeric Chutney from @ballcanning has all the ease of a traditional chutney, but it raises the bar in terms of flavor and interest. The peaches and whole sliced lemon provide brightness, while the chilies and turmeric bring heat and earthiness. It is sweetened with honey and coconut sugar, which means that the sweetness doesn’t overpower the other flavors.

How to Make Lemon Peach Turmeric Chutney

This recipe does entail a good bit of knife work. Set aside a good 45 minutes to prep all the ingredients and queue up a favorite podcast to keep your mind busy while your hands work. Peel and chop the peaches until you have six generous cups. Wash a pound of Meyer lemons well (if you can’t get Meyer lemons, opt for the smoothest skinned organic lemons you can find). Cut them into quarters, remove the seeds, and slice them into slivers.

Carefully dice your chilies (remember your disposable gloves!), measure out the apple cider vinegar and lemon juice, grate up some ginger and garlic, portion out the honey and coconut sugar, and finally, prepare your spices.

Once all that knife and prep work is finished, it’s time to cook. Choose a nonreactive pot (avoid bare cast iron, aluminum, or copper) that can hold at least 5 quarts. Add all your ingredients, stir well, and bring to a boil. Once the ingredients are boiling merrily, reduce the heat and continue to cook until the chutney has thickened. This should take between 30-40 minutes.

How to Can Lemon Peach Turmeric Chutney

While your chutney cooks down, set up your canning pot. Fit your pot with a rack (I like the silicone mat that comes with the Ball® Canning Starter Kit). Place four pint jars on top of the mat (this recipe will yield at least three pints, but sometimes produces four, so it’s better to be prepared than have to hurriedly warm another jar) and fill the jars and pot with tap water. Add a generous splash of white vinegar to prevent mineral deposits on your jars, and place the pot on the stove to heat.

Wash your new lids and rings with warm, soapy water and set them aside so that they’re ready for you when you’re ready for them.

Once the chutney is done cooking, it’s time to can. Use canning tongs to remove a prepared jar (I used Ball® Nesting Pint Jars) from your canner. Funnel the hot chutney into the jar, leaving 1/2 inch headspace. Remove the air bubbles (be vigorous here, this chutney is chunky and so wants to trap air pockets).

Wipe the rim, apply a clean, new lid and a ring and return the jar to the canner. Repeat this process with the remaining jars and chutney. Process the sauce for 15 minutes, adjusting for altitude if you live above 1,000 feet in elevation.

When the processing time is up, turn off the heat, remove the lid from the pot and let the jars stand in the pot for an additional five minutes (this allows them to cool more gradually, which helps prevent siphoning and should also help develop a more robust seal).

Remove the jars from the canner and set them on a folded kitchen towel. Let them sit undisturbed for 12-24 hours so they can fully cool and seal. Before storing, make sure to check that the seals are firm and unbending. Sealed jars are shelf stable up to 18 months, any unsealed jars should be refrigerated and used promptly.

As with all chutneys, this one will be good the day it was made but will continue to improve over time. Whenever I open a jar, I like to give it a chance to breathe before serving, so that you taste more than just vinegar and lemon juice. Serve this chutney with a cheeseboard, or alongside holiday meals.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.

Just a small spoonful of this homemade harissa sauce brings a powerful boost of flavor to soups, stews, and braises. Add some to your next pot of chili!

This post is sponsored by the makers of Ball® home canning products.*

I started keeping store bought jars of harissa sauce in my fridge a handful of years ago. It’s such an easy way to add a punch of flavor to a quick skillet meal or a simple pot of soup. One of my favorite dishes to make when I only have myself to feed is a speedy simmer of chickpea, onion, spinach, and harissa (just use a little. It packs a punch!).

Even though harissa sauce is one of my pantry staples, it never occurred to me to make it myself. I wrongly assumed that it would be hard to do and then need a spot in my constantly overflowing freezer. Happily, both those assumptions were incorrect. It’s not hard to do and this recipe has been designed to go in a water bath so that it is shelf stable.

How to Make Homemade Harissa Sauce

To make this homemade harissa, you need four sweet red peppers, 8 birdseye chilis, an onion, 6 cloves of garlic, 5 tablespoons tomato paste, 3/4 cup of apple cider vinegar, 2 teaspoons salt, and 1 teaspoon each of sugar, cumin seed, and smoked paprika.

You start by roasting the sweet and hot peppers. I always do this under my broiler, but you can use whatever method works best for you. Once they have a nice char on all sides, remove the pan from the oven and let them cool until you can handle them.

When the peppers are cool, remove the skins and seeds, and chop the peppers (I used the mini food processor attachment for my immersion blender and it made so much less mess than doing them on a cutting board would have). Make sure to wear gloves when you’re handling the hot peppers, as even after roasting, they are still potent. You don’t want their oil on your hands.

When you’re ready to make your homemade harissa, pour your chopped peppers into a nonreactive pot. Add the minced onion, garlic, tomato paste, vinegar, salt, sugar, cumin seed, and smoked paprika.

Bring the contents of your pot to a boil. Reduce the heat and simmer for about ten minutes, until the onions are soft and it no longer looks watery. Using an immersion blender, puree the harissa to your desired texture.

While the harissa cooks, prepare a boiling water bath canner.

Fit your pot with a rack (I like the silicone mat that comes with the Ball® Canning Starter Kit). Place three half pint jars (I used Ball® Smooth Sided half pints here) on top of the mat and fill the jars and pot with tap water. Add a generous splash of white vinegar to prevent mineral deposits on your jars, and place the pot on the stove to heat.

Wash your new lids and rings with warm, soapy water and set them aside so that they’re ready for you when you’re ready for them.

Get a preheated jar from your prepared canner. Funnel the hot harissa into the jar, leaving 1/2 inch headspace. Remove air bubbles. Wipe the rim, apply a clean, new lid and a ring and return the jar to the canner. Repeat this process with the remaining jars and butter. Process the sauce for 15 minutes, adjusting for altitude if you live above 1,000 feet in elevation.

When the processing time is up, turn off the heat, remove the lid from the pot and let the jars stand in the pot for an additional five minutes (this allows them to cool more gradually, which helps prevent siphoning and should also help develop a more robust seal).

Remove the jars from the canner and set them on a folded kitchen towel. Let them sit undisturbed for 12-24 hours so they can fully cool and seal. Before storing, make sure to check that the seals are firm and unbending. Sealed jars are shelf stable up 18 months, any unsealed jars should be refrigerated and used promptly.

My finished yield was three full half pint jars, with a few tablespoons leftover that went straight into the fridge. I made a black bean and corn soup for dinner that night and used a little to help flavor the broth. It was delicious.

If you try your hand at homemade harissa, please come back and let me know how it turned out for you!

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Harissa Sauce

Originally from North Africa, harissa is a flavor packed hot sauce.

Total Time 2 hours

Servings 3 half pints

Author Marisa McClellan

Cost $10

Equipment

• Baking sheet
• Large saucepan
• Canning pot
• Immersion blender
• 3 half pint canning jars, with new lids and clean rings

Ingredients

• 4 red peppers, roasted, peeled, seeded, and diced
• 8 bird's eye or other small red chili, roasted, seeded, and diced
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 6 cloves garlic, minced
• 5 tablespoons tomato paste
• 3/4 cup apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon smoked paprika
• 1 teaspoon cumin seeds
• 1 teaspoon sugar

Instructions

• Combine all ingredients in a saucepan over medium heat, bring to a boil.
• Lower heat and simmer until onions are softened, about 10 minutes.
• Use an immersion blender to puree harissa to desired consistency; leave slightly chunky or puree completely.
• Prepare boiling water bath canner while sauce is cooking. Heat jars in simmering water until read to use, do not boil. Wash lids in warm soapy water and set aside with bands.
• Ladle hot harissa sauce into a hot jar, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tip. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.

It’s National Canning Day! In honor, the makers of Ball® home canning products asked me to turn some of the preserves I’ve made using their recipes into a meal. Given that my sons are my best culinary audience these days, I sharing our regular Sunday morning meal of pancakes with preserves.

This post is sponsored by the makers of Ball® home canning products.*

Canning is an act that always gives pleasure twice. The first fun happens in choosing the recipe, getting the ingredients, and making the product. Later, comes the joy of opening the jar and enjoying the contents. I love the summer preserving season but I experience such cozy satisfaction once the days cool and it’s time to start using up what I’ve put up.

Now that my twins are a little older (they turned two in July), I’ve learned that the enjoyment that accompanies opening those jars has increased, because now I get to share it with them. Most Sunday mornings, the boys and I let Scott sleep in and we head to the kitchen to make pancakes. They aren’t much help with the cooking yet (but oh, how much they want to be!), but they are very able and enthusiastic eaters.

I make a point of always having pancake mix around, because if you have that, making pancakes is easy. When I have the time, I stir up a big batch using my dad’s recipe, portion it into Ball® Freezer Jars, and stash them in the freezer. If I can’t manage that, I buy a box from the grocery store. Both make perfectly good pancakes and that’s all I’m after.

Sammy and Declan get the first batch of pancakes that come off the griddle each time (toddlers have no patience). I spread them with low sugar jam or fruit butter (right now, we’re working our way through a jar of the Salted Caramel Pear Butter from @ballcanning that I made in late August), cut them into squares and scoot them off the cutting board and onto their high chair trays.

While they eat, I head back to the stove to make pancakes for Scott and me. I like to tuck bits of broken walnuts into mine, as they add texture and protein. Right now, the preserve I use to sweeten my stack is the Mixed Berry Jam I made in May. It’s sweet, tart, and is just so good on the pancakes. Scott skips the assorted jams and goes straight for the maple syrup jug (there’s a reason it’s a classic choice!).

It’s a meal that everyone loves and much like with canning, it brings me pleasure both in the making and the having. I hope that all my guys look forward to our Sunday morning pancakes and preserves for many years to come!

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.

Sweet, tangy, and perfectly spiced, this Banana Ketchup will have you rethinking your condiment habits from here on out.

This post is sponsored by the makers of Ball® home canning products.*

I regularly get questions about how to preserve bananas. In the past, my default answer was to guide people away from trying it. The reason? Bananas are low in acid and there’s long been a dearth of reliable, scientifically tested recipes employing them. However, things are changing. The makers of Ball® home canning products have recently added this canning safe recipe for banana ketchup to their library of preserves.

To make this sweet, zippy preserve, you need two cups of mashed banana (I needed four bananas to total this amount), 2 cups of chopped onion, 3 garlic cloves, 2 teaspoons freshly grated ginger, 1-2 birds eye chilis, 1 cup water, 3/4 cup sugar, 2 tablespoons tomato paste, 1 cup apple cider vinegar, 1/2 teaspoon allspice, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, and 2 tablespoons bottled lemon juice.

You start by simmering the onion and garlic in 1/4 cup of water until they’re soft. While the aromatics cook, prepare a boiling water bath canner and 4 half pint jars. Wash your new lids and rings with warm, soapy water and set them aside so that they’re ready for you when you’re ready for them.

Then you add the rest of the ingredients and cook, stirring regularly, until it has thickened. This should take 15-20 minutes. And just a note here. Make sure to use a silicone spoon or a wooden spoon that you don’t mind dyeing a vibrant shade of yellow. Even though there’s only 1/2 teaspoon of turmeric in this recipe, it’s still potent enough to stain everything it comes into contact with.

Once the ketchup is done cooking, use an immersion blender to puree it smooth. Use canning tongs to remove a hot jar (I used Ball® Smooth Sided Half Pint Jars) from your prepared canner. Funnel the hot banana ketchup into the jar, leaving 1/2 inch headspace. Remove the air bubbles. Wipe the rim, apply a clean, new lid and a ring and return the jar to the canner. Repeat this process with the remaining jars and ketchup. Process the sauce for 20 minutes, adjusting for altitude if you live above 1,000 feet in elevation.

When the processing time is up, turn off the heat, remove the lid from the pot and let the jars stand in the pot for an additional five minutes (this allows them to cool more gradually, which helps prevent siphoning and should also help develop a more robust seal).

Remove the jars from the canner and set them on a folded kitchen towel. Let them sit undisturbed for 12-24 hours so they can fully cool and seal. Before storing, make sure to check that the seals are firm and unbending. Sealed jars are shelf stable up to 18 months, any unsealed jars should be refrigerated and used promptly.

My finished yield ended up being three half pints and a few spoonfuls that I popped into a 4 ounce jar and put in the fridge. This ketchup is delicious anywhere that you’d use the traditional tomato version. So far, I’ve enjoyed mine with roasted sweet potato wedges and spread onto a black bean burger.

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Banana Ketchup

Sweet, tangy, and perfectly spiced, Banana Ketchup will be your new favorite condiment.

Prep Time 10 minutes

Cook Time 45 minutes

Servings 3 half pints

Author Marisa McClellan

Ingredients

• 2 cups mashed bananas
• 1 large onion chopped (about 2 cups)
• 3 garlic cloves minced
• 2 teaspoons grated fresh ginger
• 1-2 bird's eye chilis chopped
• 1 cup water divided
• 3/4 cup sugar
• 2 tablespoons tomato paste
• 1 cup apple cider vinegar
• 1/2 teaspoon allspice
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 2 tablespoons bottled lemon juice

Instructions

• Saute onion and garlic in 1/4 cup of the water over medium heat until soft. Add remaining ingredients and cook at a simmer stirring continuously until thickened, about 15 minutes.
• Prepare boiling water bath while sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
• Puree until smooth using an immersion blender or in the bowl of a food processor.
• Ladle hot ketchup into a hot jar, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water bath canner. Repeat until all jars are filled.
• Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seals, they should not flex when center is pressed.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.