It’s the most, wonderful time, of the year (in my best sing-songy voice)…the Eat Boutique Holiday Market, of course! It is just around the corner (Sunday, December 9!) and to get us all in the Holiday Market spirit we’ll be writing a series of posts about the makers and authors joining us for the event. Plus, there will be giveaways! Enjoy and see you soon. —Maggie
Over the past few years, canning has gone beyond grandmas to become a hip new (old) trend. I found my passion for preserving when I started the Boston Food Swap; for Marisa McClellan, it was rediscovering childhood memories of her mom’s jams and jellies.
And lucky for us, Marisa is a friend of Eat Boutique. We had a lovely summer potluck with her to celebrate the release of her first book, Food in Jars, and we are thrilled she’ll be joining us to sign and sell copies of her book at the Holiday Market.
Marisa has built a career out of her passion, teaching people how to can, sharing her inventive recipes on her wildly popular blog, and now expanding her audience with the new book.
If you have a big farmhouse kitchen and a backyard garden, it’s practically second nature to can. Marisa is the can-evangelist for the rest of us; the urbanites, the small-space dwellers with nary a spare cabinet, the farmer’s market shoppers who want to preserve blueberries by the pint, not the bushel. From her Philadelphia high-rise apartment, Marisa puts up small batches of peaches, pickles, and other preserves and shows us you can can with limited pantry space.
With a friendly tone, clear instructions, and a can-do attitude, Food in Jars is perfect for your first foray into preserving, and full of tasty twists and classic combinations for those who are more experienced. So whether you’re saving the first backyard Romas for a January marinara or savoring the sweet strawberries of summer with a hint of vanilla, Marisa’s got those flavors (and memories) preserved.
Having just returned from a week in Vermont, I turned a quart of fresh-pressed apple cider into Marisa’s fragrant mulled cider jelly, so that the taste of autumn can melt on my toast even after the leaves are gone.
That recipe is below. Plus, here is your chance to win a giveaway from Eat Boutique: a copy of Food in Jars and a jar of small batch jam from EB!
There are FOUR ways to enter to win. Try all FOUR!
1) Enter once by leaving a comment on this post answering this question: What is the first thing you canned or what do you plan to try first if just getting started? Any funny canning snafus?
2) Enter again (two times could be your charm!) by following @eatboutique on Twitter and tweeting: I entered to win @foodinjars cookbook. Marisa will sign her book at @eatboutique Holiday Market on 12/9! More here: http://bit.ly/SODy78
3) Enter a third time by “liking” Eat Boutique on Facebook and leaving a comment on the post that showcases this blog post.
4) Enter a fourth time by subscribing to the Eat Boutique email list at the very end of this post or in the right hand column and leave a message here to say that you did!
All entries must be made by Wednesday, November 21, 2012 at 11:59pm, and a winner will be chosen and notified by Saturday, November 24, 2012. We can only ship to US residents. There’s not much time so leave your comment now!
Mulled Apple Cider Jelly
By Marisa McClellan, Food in Jars
By Marisa McClellan, Food in Jars
Makes: 2 pints
- 4 cups fresh pressed apple cider
- 3 cups sugar
- 1 packet powdered pectin
- 1 orange, zested
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- Prepare a boiling water bath canner and 3 pint jars and lids.
- Measure out the sugar and whisk the powdered pectin into it so that they are fully integrated.
- In a large, non-reactive pot, combine apple cider and the pectin-spiked sugar. Add orange zest and spices and bring to a boil and cook, stirring frequently, until the volume in the pot is greatly reduced.
- While you continue to stir, clip a candy thermometer to the pot and watch until the pot reaches 220 °F. There will be a great deal of foaming and bubbling before it reaches this point. It should look thick and syrup-y and the bubbles should look glossy.
- When jelly is finished cooking, pour it into prepared jars. Wipe rims, apply lids and rings and process in a boiling water canner for ten minutes. Cool, check seals. If they’re good, place jars in a cool, dark place and use within one year.
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