Chunky Salsa

Ingredients

2 c diced tomatoes
1 c diced orange bell pepper
1/2 c diced onion
1 tsp minced garlic
1-2 tbsp minced jalapeño pepper
1/4 c lime juice



Directions

1. Mix all the chopped vegetables.
2. Stir in lime juice.

Tips

Add more or less jalapeño depending on how spicy you want it.
If you have the genetic code for it, add 1-2 tsp chopped cilantro.

Mixed Berry Jam

Ingredients

1/3 c blueberries
1/3 c raspberries
1/3 c blackberries
1/2 c sugar
1/2 c water





Directions

1. Combine all the ingredients in a small saucepan.
2. Bring to a boil over medium heat. Stir frequently.
3. As you stir, mash the berries down.
4. After the berries start to thicken, pull them from the heat. If you want, at this point you can strain the jam through some cheesecloth or a small mesh strainer to remove seeds.
5. After the jam cools for a bit, use a stick blender or blender to get some of the bigger chunks smoothed out.
6. Let cool completely. Store in an airtight container in the refrigerator.

Apple Butter

Ingredients

2 1/2 to 3 pounds apples, cored and diced
1 cup water
1 cup white sugar
4 tbsp brown sugar
3 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp nutmeg

Directions

1. Dice apples.
2. Add all ingredients to a crock pot. Stir to combine.
3. Cook on low heat for 4-6 hours.

4. Once softened, puree using a stick blender or blender. Be careful with the hot mixture. It shouldn't take much to puree the mix, since the apples will be mushy by this point.




5. Store in smaller containers to use as needed. I usually keep one in the fridge to eat and put the rest in the freezer to enjoy later. Freezes well for up to 6 months, although it may be thicker when you defrost it.

Tips

1. Add more ginger and nutmeg if you want a spicer mix.
2. Use green apples for a more sour/tart version or add a bit of lemon juice.

Sweet Strawberry Jam

Ingredients

1 1/2 cup strawberries, chopped
2 cups white sugar
2 tablespoons water

Directions

1. Combine all ingredients in a sauce pan over medium heat.
2. Stir regularly as mixture begins to boil and foam. Allow to boil, stirring periodically, for approximately 15 minutes.
3. Remove from heat.
4. For chunkier preserves, mash the mixture with a potato masher. for smoother preserves, blend with a stick blender.
5. Allow to cool in container on counter before putting in the refrigerator or freezer. As preserves cool they will thicken into more of a jam or jelly texture than they initially appear when first removed from heat.

Tips

This will keep for several weeks in the refrigerator or for up to 6 months in the freezer. To use frozen preserves, simply remove from freezer and allow to defrost. Then, store in the refrigerator while using.

You can use up to a cup less sugar if you want less sweet and more tart jam, but I notice it can take longer to set up. I've also had success doing this with a mix of strawberries, raspberries, and blackberries.