28, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with almost 16 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 2 cups (didn't measure)
- put in 'fridge jar
29, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with almost 12.5 oz of slices
- cover with water and boil vigorously for about 25 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1.5 cups (didn't measure)
- put in 'fridge jar
1, October 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 25 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about .75 cups (didn't measure)
- put in 'fridge jar - now full!
2, October 2011 (guava black pepper preserves batch 3)
made jelly with ~ 4 cups guava juice puree
added juice of 1 medium lemon and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 1.5 cups organic cane sugar with ~ 2.5tsp pectin.
steamed 15 minutes
yield = about 4 8oz & 1 4oz jars
Wednesday, September 28, 2011
Thursday, September 22, 2011
Lilikoi Pepper Jelly
18 September 20011 (Lilikoi hot pepper jelly batch 1)
Modified protocol by Sonia.
Used:
- 4 cups lilikoi juice
- juice of 1 lemon
- 24 minced Hawaiian peppers without seeds
- heated to boil ~ 10 min and tasted = plenty hot
- added 4 tsp Ca++ water
- used 2 cups sugar
- 2.5 tsp Pomona pectin
- steamed 15 min
Yield = 10 4oz jars
Modified protocol by Sonia.
Used:
- 4 cups lilikoi juice
- juice of 1 lemon
- 24 minced Hawaiian peppers without seeds
- heated to boil ~ 10 min and tasted = plenty hot
- added 4 tsp Ca++ water
- used 2 cups sugar
- 2.5 tsp Pomona pectin
- steamed 15 min
Yield = 10 4oz jars
apple guava preserves - first try
21, September 2011
- pick apple guava just when it is starting to turn yellow from green, kept inside overnight
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- store in jar in 'fridge
27, September 2011
- pick apple guava just when it is starting to turn yellow from green, kept inside for a few days
- wash and cut into slices, discarding ends and blemishes
- ended up with about 6 oz of slices
- cover with water and boil vigorously for about 15 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- store in jar in 'fridge
- pick apple guava just when it is starting to turn yellow from green, kept inside overnight
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- store in jar in 'fridge
27, September 2011
- pick apple guava just when it is starting to turn yellow from green, kept inside for a few days
- wash and cut into slices, discarding ends and blemishes
- ended up with about 6 oz of slices
- cover with water and boil vigorously for about 15 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- store in jar in 'fridge
Wednesday, September 14, 2011
"blueberry guava" jam - first try
14, September 2011
- pick "blueberry guava" in when turned purple and slightly soft, also picked some in the process of turning, but probably won't again.
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- needed to add more water during this stage
- forced through strainer with spoon (was able to get some of the pulp into the juice, the skins and seeds were left over)
- ended up with about 2/3 cup
26, September 2011
- pick "blueberry guava" in when turned purple and slightly soft, also used some picked when just turning and let ripen for a few days.
- wash and cut into slices, discarding flower end
- ended up with about 6.5 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- needed to add more water during this stage
- forced through strainer with spoon (was able to get some of the pulp into the juice, the skins and seeds were left over)
- ended up with about 2/3 cup
6, October 2011
- pick "blueberry guava" in when turned purple and slightly soft, also used some picked when just turning and let ripen for a few days.
- wash and cut into slices, discarding flower end
- ended up with about 6 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- needed to add more water during this stage
- forced through strainer with spoon (was able to get some of the pulp into the juice, the skins and seeds were left over)
- ended up with about 1 cup
8, October 2011 (FuBu jam - batch1)
used less than 4 cups FuBu puree + juice of 1 large lemon + 4 tbsp (oops!) Ca solution
added 1.5 cups sugar + 2.5 tsp pectin
steamed 15 min
yield = 7 4oz jars
result - tastes like mealy grape jelly. Really sweet, but I didn't use much sugar. Gelled really easily.
next time - add another favor? use less pectin?
- pick "blueberry guava" in when turned purple and slightly soft, also picked some in the process of turning, but probably won't again.
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- needed to add more water during this stage
- forced through strainer with spoon (was able to get some of the pulp into the juice, the skins and seeds were left over)
- ended up with about 2/3 cup
26, September 2011
- pick "blueberry guava" in when turned purple and slightly soft, also used some picked when just turning and let ripen for a few days.
- wash and cut into slices, discarding flower end
- ended up with about 6.5 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- needed to add more water during this stage
- forced through strainer with spoon (was able to get some of the pulp into the juice, the skins and seeds were left over)
- ended up with about 2/3 cup
6, October 2011
- pick "blueberry guava" in when turned purple and slightly soft, also used some picked when just turning and let ripen for a few days.
- wash and cut into slices, discarding flower end
- ended up with about 6 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- needed to add more water during this stage
- forced through strainer with spoon (was able to get some of the pulp into the juice, the skins and seeds were left over)
- ended up with about 1 cup
8, October 2011 (FuBu jam - batch1)
used less than 4 cups FuBu puree + juice of 1 large lemon + 4 tbsp (oops!) Ca solution
added 1.5 cups sugar + 2.5 tsp pectin
steamed 15 min
yield = 7 4oz jars
result - tastes like mealy grape jelly. Really sweet, but I didn't use much sugar. Gelled really easily.
next time - add another favor? use less pectin?
Monday, September 12, 2011
Wild Waiawi Preserves again
12, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 10.5 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- store in 'fridge
15, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 12 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1.25 cup
- added to 'fridge jar
20, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup (didn't measure)
- added to 'fridge jar
22, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 6 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 3/4 cup (didn't measure)
- added to 'fridge jar - now full!
27, September 2011 (guava black pepper preserves batch 2)
made jelly with ~ 4 cups guava juice puree
added juice of 1 medium lemon and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 1.5 cups organic cane sugar with ~ 2.5tsp pectin.
steamed 15 minutes
yield = exactly 5 8oz jars
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 10.5 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- store in 'fridge
15, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 12 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1.25 cup
- added to 'fridge jar
20, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup (didn't measure)
- added to 'fridge jar
22, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 6 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 3/4 cup (didn't measure)
- added to 'fridge jar - now full!
27, September 2011 (guava black pepper preserves batch 2)
made jelly with ~ 4 cups guava juice puree
added juice of 1 medium lemon and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 1.5 cups organic cane sugar with ~ 2.5tsp pectin.
steamed 15 minutes
yield = exactly 5 8oz jars
Wednesday, September 7, 2011
More liliko'i ginger Preserves
6, September 2011 (lilikoi ginger preserves batch 3)
- washed and rinsed jars (used 8 oz jelly jars), set out (inverted) to dry
lids & rings - bring to boil, turn off burner, let sit in hot water
- 4 cups liliko'i (5, Sept batch) + juice of ~6 oz ginger + juice of 1 lemon in sauce pot. Added 4 teaspoon calcium water (following the pectin directions).
- Measured 2 cups sugar in a separate bowl, thoroughly mix with ~4 teaspoons Pomona pectin
- Brought juice to roiling boil, stirring frequently.
Added sugar mix, stirring vigorously to dissolve pectin.
Let boil, then turned off heat.
- Used ladle to fill jars to 1/4 inch from top.
Skimmed off foam in each.
Wiped off jar tops.
Screwed on lids and rings.
- Water bath = 8 cups water plus ~1.5 tablespoons vinegar
- Put jars on rack in water bath.
Washed and put on top, brought to boil.
- Started timing 10 min when lots of steam. (Instructions say 8 in continuous stream.)
- Turned off heat, let sit a few minutes before (carefully) opening lid.
Heard *pop* pop* *pop*. Brought jars to a towel on the counter.
- Checked seals, wash jars
Yield: almost exactly six 8 oz jars
11, September 2011 (lilikoi ginger preserves batch 4)
Used same batch of juice for more liliko'i ginger jelly.
4 cups lilikoi juice
juice of 1 1/2 small lemon
juice of ~4 oz ginger
4 tsp Ca water
scant 2 cups organic cane sugar
~3 tsp pectin
15 min steam
yield = exactly 6 8oz jars
15, September 2011 (lilikoi ginger preserves batch 5)
Used same batch of juice plus a bit of the new batch for more liliko'i ginger jelly.
4 (+ a little) cups lilikoi juice
juice of 1 1/2 small lemon (= ~1/3 cup)
juice of ~6 oz ginger (= ~1/2 cup)
4 tsp Ca water
scant 2 cups organic cane sugar
~2.5 tsp pectin
15 min steam
yield = a tiny bit more than 6 8oz jars
jelled nicely - keep reducing pectin?
15, September 2011 (lilikoi ginger preserves batch 6)
Used new batch of juice for last (?) lilikoi ginger batch.
4 (+ a little) cups lilikoi juice
juice of 1 1/2 small lemon (= ~1/3 cup)
juice of ~6 oz ginger (= ~1/2 cup)
4 tsp Ca water
scant 2 cups organic cane sugar
~2 tsp pectin
result: jelly did not jell well - put it back into the pot before steaming and boiled ~ 5-10 min. Poured it back into the jars and it did jell.
15 min steam
yield = a skinny 6 8oz jars
moral: keep pectin at 2.5 tsp for 4 cup batch.
27, September 2011 (lilikoi allspice preserves batch 1)
4 cups lilikoi juice
- boiled with 30 allspice berries, after 10 mins no flavor
- added 9 scored allspice berries, 10 more min - better!
juice of 1 medium lemon
4 tsp Ca water
scant 2 cups organic cane sugar
~2.75 tsp pectin
result: jelled well, but allspice flavor quite subtle
15 min steam
yield = 4 8oz jars + 1 4oz jar
Monday, September 5, 2011
Lilikoi Wine the third
5, September 2011
- poured 4 cups of fresh liliko'i juice in 1 gallon jug
- dissolve 4 cups ( ~ 2 pounds) organic cane sugar in 3 cups water; heated on stove
- let sugar water cool to warm
- take about 1/3 cup sugar water plus 1/3 cup cool water - add a pinch of yeast (K1-V1116 Saccharomyces cerevisiae) ~ 20 min later, yeast seemed active
- poured sugar water into jug
- added water to jug to about 3/4 full
- yeast to jug and water to shoulder
- put (pricked) balloon on top
6, September 2011
Vigorous yeast happenings! The bubbles/froth almost overflowed the jug today:
- poured 4 cups of fresh liliko'i juice in 1 gallon jug
- dissolve 4 cups ( ~ 2 pounds) organic cane sugar in 3 cups water; heated on stove
- let sugar water cool to warm
- take about 1/3 cup sugar water plus 1/3 cup cool water - add a pinch of yeast (K1-V1116 Saccharomyces cerevisiae) ~ 20 min later, yeast seemed active
- poured sugar water into jug
- added water to jug to about 3/4 full
- yeast to jug and water to shoulder
- put (pricked) balloon on top
6, September 2011
Vigorous yeast happenings! The bubbles/froth almost overflowed the jug today:
Roselle Preserves
1, September 2011
- took seedpods out of 6 roselle calyx
- divided each into about 4-5 pieces
- boiled in ~ 1.5 cus water for ~20 min
- left with a pretty but sort of dilute juice
5, September 2011
- took seedpods out of 6 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water
11, September 2011
- took seedpods out of 7 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water
- boiled vigorously for 20 min (with cover off)
- let cool in p0t with cover on
15, September 2011
- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool in p0t with cover on
26, September 2011
- took seedpods out of 9 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 15 min (with cover off)
- added to batch in 'fridge
6, October 2011
- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool a bit with cover on
- added to batch in 'fridge
- took seedpods out of 6 roselle calyx
- divided each into about 4-5 pieces
- boiled in ~ 1.5 cus water for ~20 min
- left with a pretty but sort of dilute juice
5, September 2011
- took seedpods out of 6 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water
11, September 2011
- took seedpods out of 7 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water
- boiled vigorously for 20 min (with cover off)
- let cool in p0t with cover on
15, September 2011
- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool in p0t with cover on
26, September 2011
- took seedpods out of 9 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 15 min (with cover off)
- added to batch in 'fridge
6, October 2011
- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool a bit with cover on
- added to batch in 'fridge
Wild Waiawi Preserves - take 2 (Waiawi + black pepper)
4, September 2011
(This protocol is similar to the last one, except for the straining stage.)
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 7 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than a cup
- put back into pot and vigorously boiled with 6 peppercorns for about 6 minutes
- left with about 3/4cup of liquid, thicker and more flavorful than using old method
- didn't have any peppercorn flavor
6, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 15 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 2 cups
- put back into pot and vigorously boiled for about 10 minutes
- left with about 1.5 cup of liquid
8, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8.5 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 1 cup
- puree is flavorful but didn't taste pepper
10, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 13 oz of slices
- added crushed peppercorn
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- puree has a little pepper flavor
11, September 2011
made jelly with ~ 4 cups guava juice puree
added juice of 2 small lemons and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 2 cups organic cane sugar with ~ 3tsp pectin.
steamed 10 minutes
Yield: 10 4oz jars
Results: jelled well with more intense guava flavor and has nice pepper touch. Perhaps too sweet?
Next: try different flavor with this protocol. Maybe use less sugar.
(This protocol is similar to the last one, except for the straining stage.)
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 7 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than a cup
- put back into pot and vigorously boiled with 6 peppercorns for about 6 minutes
- left with about 3/4cup of liquid, thicker and more flavorful than using old method
- didn't have any peppercorn flavor
6, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 15 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 2 cups
- put back into pot and vigorously boiled for about 10 minutes
- left with about 1.5 cup of liquid
8, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8.5 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 1 cup
- puree is flavorful but didn't taste pepper
10, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 13 oz of slices
- added crushed peppercorn
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- puree has a little pepper flavor
11, September 2011
made jelly with ~ 4 cups guava juice puree
added juice of 2 small lemons and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 2 cups organic cane sugar with ~ 3tsp pectin.
steamed 10 minutes
Yield: 10 4oz jars
Results: jelled well with more intense guava flavor and has nice pepper touch. Perhaps too sweet?
Next: try different flavor with this protocol. Maybe use less sugar.
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