It has been a very busy few weeks. We have made sauerkraut, it is curing in a pail in the basement, concord wine brewing in the basement, not to mention the 2 1/2 gallons of concord wine that ended up on the floor so the basement really smells like a winery, oh well.......
We have also made corn relish, grape juice, tomato juice, canned tomatoes, canned plums, my newest creation is stanley prune plum jalapeno jam, it is very good. To make use 2 cups chopped ripe prune plums, 1 cup finely chopped sweet peppers, 1 cup finely chopped hot pepper I use jalapeno and serrano, (I put all in the food processor and chop on pulse. Add to a pot, add 1 package pectin, 1 cup apple cider vinegar, bring to a hard boil, add 5 cups sugar bring to a full rolling boil for a few minutes, take off foam and put into hot prepared jars. We love it on crackers with cream cheese, add a littel white wine or rice wine vinegar and use as a dipping sauce for egg rolls, chicken, or use to glaze pork chops, yummy stuff!!! Shawn and I destemmed grapes for more juice, I plan on making salsa and some little plum hot pepper jam. The small plums have a different taste but we will try a batch and see how we like it.
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