#deliciousspread

A delicious jelly with the subtle floral notes of elderflower cordial and the tartness of sour cherries. Ideal as a glaze for meats or for spreading on toast.

Ingredients: 4 cups sour cherries, pitted and chopped. 1 cup elderflower cordial. 3 cups granulated sugar. 1 packet 1.75 oz fruit pectin. 1/2 cup water.

Instructions: The elderflower cordial and the sour cherries should be combined in a large saucepan. Over medium heat, bring the mixture to a boil. Then, lower the heat and simmer, stirring occasionally, for 15 minutes. Mix the fruit pectin and 1/2 cup water in a different bowl until the pectin dissolves. Stir thoroughly after adding the dissolved pectin mixture to the simmering cherries. Add the granulated sugar gradually, stirring constantly to ensure the sugar dissolves completely. Simmer the mixture for a further 10 to 15 minutes, or until the desired jelly consistency is achieved. During cooking, skim off any foam that appears on the surface. After turning off the heat, remove the saucepan and give it some time to cool. Leave a 1/4-inch headspace at the top of the sterilized jars when you pour the hot jelly into them. To guarantee correct sealing, cover the jars with lids and process them in a water bath for ten minutes. The jars should be left to cool at room temperature. Verify the seals, and store any jars that aren't sealed in the fridge. Put the jars in a dark, cool place after labeling and dating them. Savor the homemade elderflower jelly with sour cherries!

Prep Time: 30 minutes

Cook Time: 30 minutes

This Garlic Scape Pistachio Pesto Hummus is a delicious take on classic hummus, full of flavor from the garlic scapes and pistachios. It's zesty and creamy, and works well as a spread or dip for a variety of foods.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/3 cup garlic scape pistachio pesto. 2 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. Water, as needed.

Instructions: In a food processor, combine the chickpeas, garlic scape pistachio pesto, tahini, minced garlic, and lemon juice. Blend the ingredients until they form a coarse paste. While the food processor is running, gradually add the olive oil to the mixture to achieve a smooth consistency. If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency. Season the hummus with salt and pepper to taste. Blend again to combine the seasonings. Transfer the Garlic Scape Pistachio Pesto Hummus to a serving bowl, drizzle with a little extra olive oil, and garnish with additional pistachios or fresh herbs if desired. Serve with pita bread, crackers, or fresh vegetables for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

A delicious jelly with the subtle floral notes of elderflower cordial and the tartness of sour cherries. Ideal as a glaze for meats or for spreading on toast.

Ingredients: 4 cups sour cherries, pitted and chopped. 1 cup elderflower cordial. 3 cups granulated sugar. 1 packet 1.75 oz fruit pectin. 1/2 cup water.

Instructions: The elderflower cordial and the sour cherries should be combined in a large saucepan. Over medium heat, bring the mixture to a boil. Then, lower the heat and simmer, stirring occasionally, for 15 minutes. Mix the fruit pectin and 1/2 cup water in a different bowl until the pectin dissolves. Stir thoroughly after adding the dissolved pectin mixture to the simmering cherries. Add the granulated sugar gradually, stirring constantly to ensure the sugar dissolves completely. Simmer the mixture for a further 10 to 15 minutes, or until the desired jelly consistency is achieved. During cooking, skim off any foam that appears on the surface. After turning off the heat, remove the saucepan and give it some time to cool. Leave a 1/4-inch headspace at the top of the sterilized jars when you pour the hot jelly into them. To guarantee correct sealing, cover the jars with lids and process them in a water bath for ten minutes. The jars should be left to cool at room temperature. Verify the seals, and store any jars that aren't sealed in the fridge. Put the jars in a dark, cool place after labeling and dating them. Savor the homemade elderflower jelly with sour cherries!

Prep Time: 30 minutes

Cook Time: 30 minutes

A delicious jelly with the subtle floral notes of elderflower cordial and the tartness of sour cherries. Ideal as a glaze for meats or for spreading on toast.

Ingredients: 4 cups sour cherries, pitted and chopped. 1 cup elderflower cordial. 3 cups granulated sugar. 1 packet 1.75 oz fruit pectin. 1/2 cup water.

Instructions: The elderflower cordial and the sour cherries should be combined in a large saucepan. Over medium heat, bring the mixture to a boil. Then, lower the heat and simmer, stirring occasionally, for 15 minutes. Mix the fruit pectin and 1/2 cup water in a different bowl until the pectin dissolves. Stir thoroughly after adding the dissolved pectin mixture to the simmering cherries. Add the granulated sugar gradually, stirring constantly to ensure the sugar dissolves completely. Simmer the mixture for a further 10 to 15 minutes, or until the desired jelly consistency is achieved. During cooking, skim off any foam that appears on the surface. After turning off the heat, remove the saucepan and give it some time to cool. Leave a 1/4-inch headspace at the top of the sterilized jars when you pour the hot jelly into them. To guarantee correct sealing, cover the jars with lids and process them in a water bath for ten minutes. The jars should be left to cool at room temperature. Verify the seals, and store any jars that aren't sealed in the fridge. Put the jars in a dark, cool place after labeling and dating them. Savor the homemade elderflower jelly with sour cherries!

Prep Time: 30 minutes

Cook Time: 30 minutes

A delicious homemade jam that combines the tartness of cranberries and the sweetness of apples with a refreshing hint of orange. Perfect for spreading on your morning toast or using as a flavorful topping.

Ingredients: 2 cups cranberries. 2 cups apples, peeled, cored, and chopped. 1 cup granulated sugar. 1/4 cup orange juice. Zest of 1 orange.

Instructions: Orange juice, chopped apples, and cranberries should all be combined in a big pot. Simmer on medium heat, stirring periodically, for about ten minutes, or until the apples and cranberries begin to soften and break down. Incorporate the orange zest and granulated sugar into the blend. Mix thoroughly. Cook the jam for a further 20 to 25 minutes, stirring often, or until it thickens and takes on a gel-like consistency. After taking the jam off the stove, give it some time to cool. Spoon the jam into sterile, clean jars. Place lids on tightly. Before putting the jars in the refrigerator, let them cool to room temperature. Savor your Orange-Hinted Cranberry Apple Jam as a delicious condiment or on toast or muffins!

Prep Time: 15 minutes

Cook Time: 35 minutes

Make your own delicious apple butter jam using a shortcut blender method. This jam is perfect for spreading on toast, biscuits, or using as a versatile ingredient in various recipes.

Ingredients: 4 lbs apples, peeled, cored, and chopped. 1 cup granulated sugar. 1 cup brown sugar. 1 tablespoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 tablespoon lemon juice.

Instructions: Place the chopped apples in a blender and blend until smooth. Transfer the blended apples to a large pot. Add granulated sugar, brown sugar, cinnamon, cloves, nutmeg, and salt to the pot with the blended apples. Stir well to combine all the ingredients. Cook over medium-low heat, stirring frequently, for about 1 hour or until the mixture thickens and turns a deep brown color. Stir in the lemon juice and cook for an additional 10 minutes. Remove from heat and let it cool slightly. Pour the apple butter jam into sterilized jars and seal them. Process the sealed jars in a boiling water bath for 10 minutes to ensure proper canning. Let the jars cool completely before storing them in a cool, dark place. Enjoy your homemade apple butter jam!

Prep Time: 20 minutes

Cook Time: 70 minutes

Enjoy the sweet and fragrant taste of homemade white peach jam with this simple recipe. This jam is perfect for spreading on toast, muffins, or as a delightful topping for desserts.

Ingredients: 4 cups white peaches, peeled, pitted, and chopped. 1 package 1.75 oz fruit pectin. 2 tablespoons lemon juice. 4 cups white sugar.

Instructions: Add the lemon juice and chopped white peaches to a large pot. Stir in the fruit pectin gradually until thoroughly combined. Over medium-high heat, bring the mixture to a boil while stirring continuously. When boiling, immediately add the white sugar and stir again. Bring the mixture back to a rapid boil and allow it to thicken for one to two minutes. After taking the pot off of the burner, skim any froth that may have formed on the top. Make sure there is a 1/4-inch headspace when ladling the hot jam into sterilized jars. After cleaning the jar rims, replace the sterile lids and tighten the bands until they are fingertip tight. To ensure a proper seal, process the jars in a boiling water bath for ten to fifteen minutes. Before storing in a cool, dark location, let the jars cool on a fresh towel or rack.

Prep Time: 20 minutes

Cook Time: 20 minutes