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