I love to look into my pantry and freezer to find all the goodies I’ve stored from summer and fall. I have to admit, the heat in of summer and the physical demands of gardening can make it a bit exhausting to add canning to the list of things to do. I have found winter canning is much easier because I don’t have the physical demands of the gardens and cooking actually warms a cool kitchen.
I set out to find great deals on mandarins/clementines, pears, Meyer lemons, and other winter fruits. I still have a list of more canning to complete this winter.
Although it is not a “winter” choice, I had dried culinary lavender flowers leftover from this past summer. While visiting Lavender Hills Farm in Marysville, Washington, I picked up a small amount of culinary lavender to bake in a cake. I never got around to baking the lavender pound cake , but I did try my hand at some lavender wine jelly. I’m very happy with the results!
ABOVE: Clockwise from left- Lavender Chardonnay Jelly, Mandarin Jam, Cranberry Orange Conserve
My entire house smelled like lavender as the dried flowers steeped in hot water. I had a free aromatherapy session as I cooked.
The recipe called for food coloring, but the pink color was so pretty, that after adding one small drop of purple food coloring, I stopped and decided to back off.
For recipes and more photos, please click below…
Lavender Chardonnay Jelly
I love this lavender jelly spread very thin over a fresh cheese on a crostini cracker. The pink color looks lovely over the white fresh cheese and would be perfect at an afternoon tea on a delicate scone.
¼ cup dried lavender flowers
2 ½ cups water
4 ½ cups sugar
¼ cup chardonnay
1 drop purple liquid food coloring
½ bottle or 1 packet liquid pectin
Bring water to a boil in a medium saucepan. Stir in lavender leaves, remove from heat, and let steep for 15 minutes.
Pour mixture through a fine-mesh strainer or a layer of cheesecloth, reserving the liquid. Measure 2 cups of the liquid and return to the saucepan.
Return to the stove and stir in sugar, chardonnay, and drop food coloring. Bring to a rolling boil, stirring constantly. Add pectin, return to a full boil, and continue boiling for 1 minute, stirring constantly. Remove from heat and skim off foam.
Ladle lavender jelly into sterilized jars to within 1/2 inch of the top. Wipe tops of jars and screw on sterilized lids. Process in a boiling water bath according to your canner’s instructions.
Yield: about 3 half-pints
Cranberry Orange Conserve
Fresh cranberries, dried golden raisins, walnuts, and oranges.
Cranberry Orange Conserve
Undeniably my favorite thing to serve beside a roasted chicken or turkey! If you eat this you’ll never want to open a plain can of cranberry sauce again!
1 orange (unpeeled), seeded and finely chopped (Approx. 3/4 c to 1 cup)
2 c water
4 c cranberries
1/2 c raisins (i use golden)
3 c granulated sugar
1/2 c chopped nuts (I use walnuts)
Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel.
Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in BWB.
Can be found here, at The Traveler’s Lunchbox, and it is a favorite of mine! I made this after the boxes of clementines went on sale at the market. Nothing better than slathering on a spoonful of this on toast, scones, biscuits, cornbread, you name it!