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Sweet Pineapple Glaze for Ham
Pantry American

Sweet Pineapple Glaze for Ham

4.5

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Pour ½ cup pineapple juice from 1 can pineapple into a bowl; reserve.
  2. 2 Heat pineapple tidbits and remaining juice in a saucepan over medium-low heat. Add brown sugar and cloves; cook, stirring occasionally, until sauce thickens, about 1 hour. Thin sauce with reserved juice to desired consistency .

By Stephanie Wentzlaff

Spiced Persimmon Butter
Pantry American

Spiced Persimmon Butter

4.8

Prep
40 min
Cook
600 min
Total
640 min

Instructions

  1. 1 Place persimmons into a slow cooker; drizzle with lemon juice. Cover the slow cooker.
  2. 2 Cook on High for about 2 hours.
  3. 3 Mash persimmons with a potato masher. Stir in agave syrup, cinnamon, and cloves until incorporated. Cover the slow cooker.
  4. 4 Cook on Low, uncovered, for 8 hours to overnight, stirring several times to prevent burning during the cooking period.
  5. 5 Inspect 4 (or more) half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until persimmon mixture is ready. Wash new, unused lids and rings in warm, soapy water.
  6. 6 Purée persimmon mixture with an immersion blender until smooth (or purée in batches in a blender).
  7. 7 Pack persimmon butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  8. 8 Cool to room temperature, then store in the refrigerator.

By Cathy

Red Wine Vinegar Reduction
Pantry American

Red Wine Vinegar Reduction

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine vinegar, sugar, cinnamon sticks, lemon juice, and cloves in a saucepan; bring mixture to a boil, stirring to dissolve sugar. Reduce the heat to low; simmer until sauce reduces slightly and is thick enough to coat the back of a spoon, about 10 minutes.

By Melissa Vincent

All-Day Apple Butter
Pantry American

All-Day Apple Butter

4.8

Prep
30 min
Cook
660 min
Total
690 min

Instructions

  1. 1 Place apples in a slow cooker. Combine sugar, cinnamon, cloves, and salt together in a medium bowl; pour over apples and mix well.
  2. 2 Cover and cook on High for 1 hour.
  3. 3 Reduce heat to Low and cook, stirring occasionally, until mixture is thick and dark brown, 9 to 11 hours.
  4. 4 Uncover and continue cooking on Low for 1 hour. Whisk to make smooth, if desired.
  5. 5 Spoon mixture into sterile containers, cover; refrigerate or freeze.

By Terri

Elderberry Syrup
Pantry American

Elderberry Syrup

4.6

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, elderberries, ginger, cinnamon stick, and cloves in a saucepan over medium heat; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  3. 3 Mash berries with a potato mixture to release juices.
  4. 4 Strain the mixture through a fine sieve, retaining juice and discarding pulp, cinnamon stick, and cloves. Let cool for 30 minutes.
  5. 5 Stir in honey until thoroughly combined.

By danny k

Nana's Southern Pickled Peaches
Pantry American

Nana's Southern Pickled Peaches

4.9

Prep
30 min
Cook
45 min
Total
795 min

Instructions

  1. 1 Inspect five quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 At the same time, bring sugar, vinegar, and water to a boil in a large pot. Boil until syrupy, about 5 minutes.
  3. 3 Press one to two cloves into each peach. Place peaches into boiling syrup and boil until tender, about 20 minutes.
  4. 4 Spoon peaches into hot, sterilized jars, and top with liquid, filling to within 1/2 inch of the rim. Insert one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, then seal with lids and rings.
  5. 5 Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes to seal, or consult times recommended by your local extension.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By BLUEROWZE

Sweet and Sour Pickled Beets
Pantry American

Sweet and Sour Pickled Beets

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine beet liquid, vinegar, sugar, cloves, cinnamon, and salt in a medium saucepan; stir to dissolve sugar, then bring to a boil over medium-high heat. Reduce heat to medium; simmer for 5 minutes. Add beets; simmer 5 minutes more.
  2. 2 Transfer beets to a clean jar using tongs; pour cooking liquid over beets to cover. Seal the jar; cool to room temperature. Refrigerate until ready to serve.

By RunnerGirl76

Reduced Sugar Spiced Apple Butter
Pantry American

Reduced Sugar Spiced Apple Butter

4.9

Prep
15 min
Cook
540 min
Total
555 min

Instructions

  1. 1 Stir chopped apples, brown sugar, apple cider vinegar, cinnamon, cloves, and salt together in a slow cooker.
  2. 2 Cook on Low until the apples are soft enough to mash easily with a fork, 8 to 10 hours.
  3. 3 Puree apple mixture with an immersion blender until smooth.
  4. 4 Cook uncovered until some of the liquid reduces and the color is dark brown, about 1 hour.

By Kameran

Apple Butter for the Slow Cooker
Pantry American

Apple Butter for the Slow Cooker

4.7

Prep
10 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  2. 2 Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
  3. 3 Puree apple mixture with an immersion blender until smooth.
  4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Carrie Whitney Milburn

Mulling Spices
Pantry American

Mulling Spices

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. 2 Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
  3. 3 Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
  4. 4 Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.

By Yoly

Pineapple Marmalade
Pantry American

Pineapple Marmalade

5.0

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Coarsely blend pineapple in a blender.
  2. 2 Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves.
  3. 3 Add pineapple, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and continue cooking until thickened, about 1 hour, stirring every 10 minutes. Discard cinnamon stick.
  4. 4 Meanwhile, inspect a jar for cracks and rings for rust. Immerse in simmering water until marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
  5. 5 Spoon pineapple marmalade into the hot, sterile jar, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw ring on tightly. Store in a cool, dark area.

By Yoly

Cherry Ham Glaze
Pantry American

Cherry Ham Glaze

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
  2. 2 Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

By DTINUSA

Pumpkin Butter
Pantry American

Pumpkin Butter

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Inspect five ½-pint jars for cracks and ensure rings fit properly; discard any defective ones. Immerse jars in simmering water until ready to use. Wash new lids and rings in warm, soapy water; rinse well.
  2. 2 Combine pumpkin puree, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves in a large saucepan over medium heat; stir until well combined. Bring to a boil, then reduce heat and simmer uncovered, stirring frequently, until thickened, about 30 to 35 minutes. Pumpkin butter is ready when a spoon dragged through the mixture leaves a trail that doesn’t fill in immediately.
  3. 3 Ladle pumpkin butter into hot, sterilized jars, leaving ¼ inch headspace. Run a thin spatula or knife along the inside to remove air bubbles. Wipe rims clean with a damp paper towel and secure lids tightly.
  4. 4 Cool jars to room temperature; refrigerate for up to 3 weeks.

By Eleanor Johnson

Slow Cooker Caramel Apple Butter
Pantry American

Slow Cooker Caramel Apple Butter

5.0

Prep
40 min
Cook
260 min
Total
1020 min

Instructions

  1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  2. 2 Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Purée apple mixture with an immersion blender until smooth.
  3. 3 Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
  4. 4 Inspect ten ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack apple butter into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Darla Elizabeth

Grandma's Spiced Peach Preserves
Pantry American

Grandma's Spiced Peach Preserves

4.3

Prep
10 min
Cook
70 min
Total
150 min

Instructions

  1. 1 Bring a large pot of water to a boil; add peaches. Cook until peach skins begins to split, 1 to 2 minutes. Drain and cool slightly. Peel, pit, and quarter peaches; transfer to a large pot. Mash with a potato masher.
  2. 2 Stir in sugar, cinnamon, and cloves; cook on low heat until reaches desired consistency, 1 to 1 ½ hours.
  3. 3 Inspect six 8-ounce (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach preserves ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack peach preserves into hot, sterilized jars, filling to within ¼ inch of top. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, to cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By hdorius

Spiced Purple Plum Jam
Pantry American

Spiced Purple Plum Jam

Prep
20 min
Cook
40 min
Total
785 min

Instructions

  1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
  2. 2 Combine plums, lemon zest, and lemon juice in a wide, non-reactive 8-quart pot. Whisk sugar, pectin, cinnamon, nutmeg, and cloves together in a small bowl; stir into plum mixture until combined.
  3. 3 Bring plum mixture to a boil over high heat. Reduce heat to medium-high; cook, stirring frequently, adjusting heat as needed to maintain a gentle boil until thickened and reduced by at least ⅓, 20 to 25 minutes.
  4. 4 Pack jam into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Turn off heat, remove cover, and let jars stand in the cooling water to help ensure a good vacuum seal, 5 minutes.
  6. 6 Remove jars from the stockpot; rest, several inches apart, to cool completely before checking seals, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Homemade Pickling Spice
Pantry American

Homemade Pickling Spice

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid.
  3. 3 Shake to combine. Add ginger to the jar, seal, and shake again.
  4. 4 Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.
  5. 5 Store in a tightly sealed jar for up to 1 month.

By Mooseinthekitchen

Plum Chutney
Pantry American

Plum Chutney

4.5

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Combine plums and sugar in a heavy-bottomed stockpot; cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
  2. 2 Stir in salt, ginger, chili powder, cloves, and cinnamon; cook over low heat until reaches desired consistency, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
  3. 3 Stir in vinegar; cook over low heat, stirring frequently to prevent burning, 5 minutes. Cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.

By Jill Sander

Slow Cooker Apple Butter for Food Gifts
Pantry American

Slow Cooker Apple Butter for Food Gifts

4.4

Prep
10 min
Cook
1320 min
Total
1340 min

Instructions

  1. 1 Cook apples in slow cooker on Low until apples are very soft, about 18 hours.
  2. 2 Puree apples in a blender or food processor; return pureed apples to the slow cooker. Stir sugar, cinnamon, cloves, and nutmeg through the pureed apples.
  3. 3 Continue cooking on Low until thick, about 4 hours.
  4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Maria

Homemade Dill Pickles
Pantry American

Homemade Dill Pickles

3.7

Prep
15 min
Cook
5 min
Total
11540 min

Instructions

  1. 1 Combine water, salt, and garlic in a large saucepan. Add cloves, bay leaves, coriander seeds, and peppercorns. Stir until salt is dissolved. Heat over low heat for just a few minutes to bring water to room temperature. The water should not be warm.
  2. 2 Select a jar or crock large enough to hold the cucumbers, spices, and some brine. Place some dill flowers over the bottom and top with a few cucumbers. Alternate layers of dill and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Place a small ramekin on the pickles to weigh them down and ensure they stay below the surface of the brining liquid. Top with more brine and cover the crock. Reserve any extra brine to use during the fermentation process.
  3. 3 Place the crock where it can ferment at a temperature between 65 and 75 degrees F (18 to 24 degrees C). Let pickles ferment for a week, checking every day to ensure they remain submerged; add more brine if necessary. Small bubbles may appear; this is a normal product of the fermentation process.
  4. 4 After about eight days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill the jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

By John Mitzewich

Apple Refrigerator Pickles
Pantry American

Apple Refrigerator Pickles

3.9

Prep
20 min
Cook
5 min
Total
10225 min

Instructions

  1. 1 Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple pickles ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine water, vinegar, sugar, allspice berries, cloves, nutmeg, and ginger in a small saucepan; bring to a boil over medium-high heat, stirring until sugar dissolves.
  3. 3 Meanwhile, toss apples with lemon juice in a bowl; pack into hot, sterilized jars.
  4. 4 Pour boiling sugar syrup over apples, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Set jars aside at room temperature until cool, about 2 hours.
  5. 5 Press centers of lids with a finger to ensure lids do not move up or down. Place jars in the refrigerator; wait before opening for at least 1 week.

By Angel_1988

Kashmiri Garam Masala
Pantry Indian

Kashmiri Garam Masala

4.9

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Heat a small skillet over medium heat; add cumin seeds, black peppercorns, cinnamon sticks, cardamom seeds, bay leaves, fennel seeds, cloves, and mace. Dry-roast until fragrant, 6 to 10 minutes.
  2. 2 Cool spice mixture, then add nutmeg. Grind spice mixture in a spice grinder or coffee grinder into a fine powder. Store in an airtight container.

By Richard Willey

Best Slow Cooker Pumpkin Butter
Pantry American

Best Slow Cooker Pumpkin Butter

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Spray the inside of a slow cooker with cooking spray.
  2. 2 Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
  3. 3 Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

By Yoly

Spiced Cranberry Jam
Pantry American

Spiced Cranberry Jam

4.8

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
  2. 2 Blend cranberry jam into desired consistency using an immersion blender.
  3. 3 Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

By LauraF