guava salsa

2 lb 6 oz guava puree (with lemon juice)
3 shallots, diced
3 hawaiian peppers
2 ancho chilis, dried
3 chipotle chilies, dried
2 cloves garlic
1 cup vinegar
1/4 cup coconut sugar

simmer about an hour
yeild: about 5.5 cups

delicious!

mountain apple chutney

derived from:
http://the.honoluluadvertiser.com/article/2010/May/26/il/hawaii5260307.html

1.5 lb mountain apples from Irene
1.5 cups organic sugar
1 cup cider vinegar
2 tsp cinnamon (cassia)
1 tsp allspice

chop mountain apples
heat everything else in a saucepan and bring to boil
add chopped maintain apples
bring back to boil, then simmer at low heat 15 min
drain fruit and pack in jars (2 x 8 oz)
steam process 10 min

dilute strained juice with water as drink - yum!

try 2:

2 lb mountain apples from Irene
(rest the same)

soursop cinnamon lemon marmalade

[really, 1/2 batch]

2 cups (1 lb) soursop juice/slurry
1 lemon
1 cinnamon stick
2/3 cup organic cane sugar

- juice lemon, then thinly slice peel, leave as much pith as you'd like
- mix peal slices and juice and set aside
- heat soursop and cinnamon in non-reactive pot, bring to bowl then reduce to simmer 10"
- add lemon peel and juice, simmer 10"
- add sugar, bring to boil 5-15" until seems to want to set
- pour in jars (2 x 8 oz) and process or refrigerate

Spicy Liliko'i Honey Mustard

based on a recipe from the Splendid Table.

Mustard is simple to make and can be canned like fruit preserves. This mustard is flavored with liliko‘i and local honey. It makes a wonderful dip for pretzels or veggies.

Ingredients:

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup + 2 tbsp ground mustard
1/2 cup cider vinegar
3/4 cup liliko‘i juice
1 1/2 tsp Hawaiian red salt
2 Tbsp local honey

Directions:

Combine and mix the mustard seeds, ground mustard, vinegar, and juice. Cover and soak 24 hours at room temperature.

The next day, blend in blender or food processor about 30 seconds to break up seeds. Transfer to a saucepan and heat to boil. Turn down heat and simmer about 10 minutes. Add salt and honey and simmer another minute.

If you would like to can the cmustard, check that the pH is 4.0 or lower. Ladle into 4 oz or 8 oz jars leaving ¼ inch headspace. Remove bubbles, wipe off edge of jars, and fasten lids to finger-tight. Steam or water bath can for 15 minutes.

The mustard will be quite potent-tasting at first but should mellow in about a week.

banana rum jam

1 lb ripe apple bananas
juice of 1 lime
jiuce of 4 liliko'i
1/2 cup coconut sugar
1/4 vanilla bean
1 inch piece ginger, grated
2 tbsp Pamona calcium water
1 tsp Pamona pectin
1/4 tsp local ceylon cinnamon
1/4 cup Maui dark rum

peel & dice bananas
add lime juice
blend in blender
transfer to pot
add liliko'i juice
add 1/4 cup coconut sugar
add sliced 1/4 vanilla bean
add ginger
add Pamona calcium water
simmer 20 minutes

During this time,  mix dry ingredients: 1/4 cup coconut sugar, Pamona pectin, and cinnamon in a separate bowl.

At the end of the 20 minutes, add the dry ingredients while stirring. Add rum. Bring back to boil 5 minutes. Jar & process 15" in water bath canner.

liliko'i season records 2015

liliko'i wine batch 1:

 use regular recipe (1 gallon):
4 cups liliko'i juice
4 cups organic sugar
innoculated with previous wine batch

start:~10 August 2015


liliko'i mead trial:

for 1 gallon:
4 cups liliko'i juice
2 pounds honey from Erin
EC-1118 yeast

start: 16 August 2015

papaya salsa

28 July 2015

1 very large ripe papaya
3 cloves garlic
5 shallots
5 peppers from Melvin
juice of 1 lime
vinegar to bring pH down to 3.5

Blend all ingredients, except lime. Simmer about 20 minutes, add vinegar & check pH. Simmer another 30 minutes, added more vinegar. Processed in steam canner 15 minutes. Yield about 2.5 cups.

papaya salsa

Quite hot, sort of between a salsa and a hot sauce. But good with chips!