Delicio Recipe List

A group of us are participating in the  Food In Jars Mastery Challenge  hosted by Marisa at  Food in Jars  and the first challenge was MARMALADE. It was so fun to participate and the results that the other participants came up with were awesome! Check out the recipes and pictures below! If you would like to try your hand at making marmalade and not sure where to start, check out  Marisa's great tips on Marmalade Troubleshooting !  My friend Mary also joined in the fun. She is the Canning Queen around here! In her blog post  Marmalade ~ January Challenge   on Cooking with Mary and Friends , she stated: "We all learned a few things from the others too, and everyone cheered on everyone else as their trials and tribulations were acknowledged. Everything from how adding liquor makes the marmalade take longer to jell and set up, to burning the pot ruining a batch happened, but no one got discouraged; they just tried again!" YES!  I was the one...

Prune plums have a slight tang and are less juicy than other plums and are fabulous cooked, as the heat concentrates their flavor. It's divine drizzled over pancakes, ice cream and cheesecakes or spread over toast, bagels, scones and muffins... Yield: (Approximately 3-1/2 cups) Prep: 5 Mins. Cook: 20 Mins. INGREDIENTS 2 pounds (appx. 7 large) quartered, pitted prune plums (Found at Costco in a 4 lb container) 2 cups granulated sugar 1 teaspoon ground ginger 2 tablespoons Dole orange-pineapple-banana juice Salt --1 tablespoon cold butter METHOD Over medium heat, bring prune plums, sugar, ginger, juice, and a pinch of salt to a boil in a pot, while stirring constantly then let cook for 10 minutes.  Begin mashing prune plums with a potato masher, until mixture has the consistency of jam.  Use tongs to remove skins, and continue cooking until you reach your desired consistency.  Remove pot from heat, add the cold butter and incorporate using a wooden spoon (this eliminates th...

8 cups figs, stemmed Sure-Jell 3/4 cup water 1/4 cup lemon juice 8-10 cups granulated sugar* Stem the figs, letting some of the skin release also and discard. I don't completely skin mine, but tearing off a little helps when you mash them. Add all of the ingredients, except the sugar, into a large stock pot and cook over medium to medium high heat. Bring to a boil. Add all the sugar at once and return to a boil. I let mine cook for a few minutes. I also used a submersion blender to break up the figs. That step is totally optional. You can leave them whole or used a potato masher to mash them, if you like. Remove from heat and carefully spoon or pour into jars. I yielded 3 pints and 5 half pints from this batch. You can either process the jars of preserves in a water bath, or store in the refrigerator.  One Pint is missing from the picture because my DIL was here and took it home! LOL Good stuff! *Depending on how ripe the figs are, you may use mor...