Ketchup

It all started with avoiding ketchup with HFCS and now we have progressed to this...

Not to toot my own horn, but it's pretty delicious. And totally sugar free.

Ketchup
4oz tomato paste
1 T apple cider vinegar
1/2 T dijon mustard
2 T water
1/8 t salt
1/4 t cinnamon
a pinch of ground clove
1/8 t garlic powder

Optional: 1T maple syrup

Combine all ingredients in a pint mason jar. Mix well. put the jar in the fridge so the flavors will marry (they like to get frisky). use on everything, hotdogs, hamburgers, meatloaf, fries, eggs, mac and cheese... (i think that last one is weird but my husband sure likes it)

This should last up to about 7 months in the fridge.

Raspberry Chia Seed Jam

I love jam. I'm appalled at the ingredients list on some jam labels so a few years ago I decided to just start making my own jams. Though it was once a year of boiling, cooking, adding pectin and then canning it took time. Especially since I like a variety of flavors. 

I do Not like "jelly" I'm a jam girl though and through, which means I leave the seeds in for strawberry and raspberry jam. I even neglect to take the skins off of grape jam in favor of just blending it up really well. Since I like the little bits of seeds in it anyways I decided to try a new method using chia seeds. IN case you aren't familiar with chia seeds when you mix them with some water the begin to form a jell. One of those, absorb 10x their weight in water kind of things. I'm thrilled with the result of this jam because now I can whip up a batch in about 5 minutes. I still need to try with other flavors that don't typically have seeds like peach and see how well I like it but if all goes well I may not need to can jam every again!

Raspberry Chia Seed Jam
1 1/2 cups frozen raspberries
3Tbsp chia seeds
2 Tbsp honey
3 Tbsp water
1 tsp real vanilla extract

Put the berries in your bullet/blender and microwave for 2-3 minutes. Then blend them up good. 
Add remaining ingredients and blend for another 10-15 seconds. Remove the blender top and put a lid on it and let it sit in the fridge for about an hour to jell. 

Note: I like seeds but not chunks. If you like chunks skip the blender and jsut mash it with a fork or something then stir it up real good. 

I made grape Jam!!!

So I saw this 3lb box of black grapes at kents for 99cents! Talk about cheap! So I grabbed one up with my chicken and headed home. Now personally I've never been a big fan of grape jelly (or any jelly) im more of a berry jam kind of gal, but a certain someone I know just loves him some pb and grape jelly. So I decided to try a grape jam (made with pieces of friut instead of just juices) and see what happens.

I pulled all the grapes off the vine and gave them a wash, them I just threw them in the blender to puree (it made about 4 cups 'juice'  cuz there were some bad ones and I ate some too). I put it in a pot and mixed it with a box of pectin, bring to a full boil (while during constantly) and add 1, thats right 1!, cup of sugar. Boil for about 10 minutes (spooning out a little onto a chilled plate to test that if it is thinkening how you want) then pour into 4, sanatized, half pint mason jars and let cool completely. If you want to store them in the pantry you need to do a water bath immediatly after filling the jars. so put the jars in your canner covered by 2 inches of water and boil for 15 minutes.

I gotta say; black grape jam is WAY better than super sugary concord grape jelly!!

'they' say that you dont want the skins of grapes in your jelly because they get tuff when cooked. I didnt have this problem, there was also no way I was going to take the extra time skinning the grapes or trying to juice them without my moms old juicer thing. I dont know if its because I pureed them instead of just smashing them or if concord grapes are different somehow but it worked out well for me. Check out my Etsy shop for lots of amazing jam flavors. All the flavor non of the work http://www.etsy.com/shop/MummyMaid?ref=si_shop

Spicy Sambal

Make your own hot sauce. It's easy and delicious.

2lbs dried red or fresh jalapenos stemmed and chopped very roughly
10 fresh thai chiles or 1 T red pepper flakes
1 cup minced garlic
1/4 cup canola oil
2 cup rice wine vinegar
1 tsp sugar
1 tsp salt

In a med saucepan combine jalapenos chiles garlic and oil and cook over low heat until the ingredients soften and blend, about 15 mins, add vinegar and cook until reduced by half, about 15 mins more.

remove from heat and add sugar and salt
cool to room temp and transfer to food processor and pulse 4 times to a salsa like texture
store in refrigerator in a tightly sealed jar.

Oh the things you never thought you would do eh? :)