Cranberry Pepper Jelly – Canning on Sundays

Canning on SundaysCranberry Pepper JellyHere is a fantastic twist on pepper jelly for the holiday season! Cranberry Pepper Jelly

The very last thing I picked from my garden this year were jalapenos that hung on right until before the first frost. I posted on my Facebook Page, that I would probably make one more batch of my Pepper Jelly with them.

A reader suggested trying a Cranberry Pepper Jelly. I though it was a fantastic idea! I had wanted to try it but somehow never remembered at the right times. Also, I had literally just bought my first bags of cranberries the day before. Perfect!

I found a good looking recipe and gave it a shot. It’s pretty good except it only called for 2-3 jalapenos and ended up very, very mild. Even though I am not a big fan of HOT I still think it needed a little bit more kick. So I upped the recipe to 4 peppers with the seeds included, that gave it a nice little kick but still on the milder side.

One of my favorite appetizers to make during the holiday season is this Pepper Jelly Cheesecake and I am very excited to try it out with the Cranberry version. It will be perfectly festive for the holidays.



Cranberry Pepper Jelly
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  1. 4 jalapenos with seeds*
  2. 1 12oz package of cranberries, fresh or frozen
  3. 2 cups apple cider vinegar
  4. 8 cups sugar
  5. 2 packages liquid pectin
  1. Prepare canner, jars and lids.
  2. Place peppers and cranberries in a food processor. Process until fairly well chopped.
  3. Put mixture into a large pot and add the sugar, mix well.
  4. Bring mixture to a roiling boil, stirring frequently.
  5. Once roiling boil is reached, let boil for 1 minute.
  6. Temporarily remove from heat and add the liquid pectin, stir.
  7. Return to heat and bring back to a roiling boil, boil for 1 minute.
  8. Remove from heat and skim off any foam.
  9. Fill hot jars leaving 1/4 inch head space.
  10. Remove air bubbles, wipe rims and affix lids.
  11. Process in a boiling water bath for 10 minutes.
  12. Remove from canner and let sit undisturbed for 24 hours.
  1. Yields: 8 half pints
Adapted from Clawson Live
Adapted from Clawson Live
From the Garden Table

Pumpkin Banana Bread

Pumpkin Banana Bread - From the Garden TableHello friends, I’m back.

I want to apologize for my unexpected leave of absence.  The main reason for my disappearance was computer issues. My computer ended up being in the “shop” for over 2 weeks and I pretty much lost everything that was on it.

But it’s all cleaned up now and luckily a lot of what was on it was backed up. But it’s funny, you never realize how “customized” your computer is until you have to start all over from scratch.

I thought I would jump back on here and get right back to things but every time I have gone to do something I end up having to do multiple steps before being able to do what I did so quickly before.

Oh well, I guess that’s life in this day and age.

But back to business, I have so many recipes piling up to share with you!

I have so many bananas stock piled in my freezer from this summer when the bananas ripen so quickly that every week I was putting some in there. Also, my daughter all of a sudden also decided that she no longer would eat bananas, so I had more left over than normal.

So you know what that means, we will be eating lots of banana bread all winter long!

This recipe has such a fantastic fall flavor. Between the pumpkin in the bread and the pumpkin glaze, if you’re a “pumpkin enthusiast” like me, I highly recommend it.  I love just about all pumpkin baked goods, so this was right up my alley.


Pumpkin Banana Bread
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  1. 4 cups flour
  2. 2 teaspoons baking powder
  3. 2 teaspoons baking soda
  4. 2 teaspoons cinnamon
  5. 1 1/2 teaspoons nutmeg
  6. 1 teaspoon ground ginger
  7. 1 teaspoon salt
  8. 1/2 teaspoon allspice
  9. 1 3/4 cups canned pumpkin
  10. 3 large bananas, ripe & mashed
  11. 1 1/3 cup vanilla yogurt (12 oz)
  12. 1/2 cup canola oil
  13. 4 eggs
  14. 3/4 cup sugar
  15. 3/4 cup brown sugar, packed
  16. 1 cup walnuts, finely chopped *optional
Pumpkin Glaze
  1. 2 tablespoons half & half cream
  2. 1 1/2 cups confectioner's sugar
  3. 2 tablespoons canned pumpkin (should be remainder in can from above)
  4. 1/4 teaspoon cinnamon
  1. Preheat oven to 350 degrees
  2. Coat 2 9x5 loaf pans with non stick cooking spray.
  3. In bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt and allspice. Set aside.
  4. In another bowl, mix pumpkin, bananas, yogurt, oil, eggs, sugar and brown sugar until smooth.
  5. Add half of the flour mixture, mix and then add the other half. Mix until just combined.
  6. Fold in walnuts if using.
  7. Divide the batter between the 2 loaf pans.
  8. Bake for 50-55 minutes until toothpick inserted in the center comes out clean.
  9. Let cool for about 10 minutes in the pans, then remove from pans and cool completely.
  1. In bowl, whisk cream and confectioner's sugar until combined.
  2. Add pumpkin and cinnamon and blend until smooth.
  3. If glaze is too thick add small amounts of cream until desired consistency is reached.
  4. Drizzle over loaves and let set before slicing.
Adapted from NancyC
Adapted from NancyC
From the Garden Table

Lemon Pickles – Canning on Sundays

Canning on Sundays

Lemon Pickles - Canning on SundaysToday I am delving back into my pickle recipes from this summer.

As I said in my in  my post on Sweet Maple Pickles, I made 7 different types this year, some that were more traditional and the others a little out of the ordinary. This was one of the out of the ordinary ones.

This recipe came from The Pickled Pantry cookbook which was a Christmas present last year and I have had so much fun with it this summer!

I loved the idea of the lemony tartness mixed with the pickles, and they were such a great change of pace from the usual. And they were so pretty in the jars!

 I was a little disappointed that this recipe was in the “By the pint” section, giving instructions for just 1 jars worth. Of course I had so many cukes I quadrupled it and that’s what I decided to share with you.

I just can’t see going through all the work for just 1 jar of these tasty pickles!


Lemon Pickles
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  1. 10 cups pickling cukes, thinly sliced
  2. 2 cups red bell pepper, sliced into strips
  3. 4 tablespoons pickling salt
  4. 3/4 cup bottled lemon juice*
  5. 3/4 cup distilled white vinegar
  6. 3/4 cup water (plus an extra 2 cups)
  7. 1/2 cup sugar
  8. 4 lemon slices
  9. 1 teaspoon allspice berries, divided
  1. Combine the cukes, peppers and salt in a large bowl and mix well.
  2. Cover the vegetables with ice water and let sit anywhere from 2-6 hours.
  3. Prepare canner, jars and lids.
  4. Drain and then rinse with water.
  5. Combine water, lemon juice, vinegar and sugar in saucepan and bring to a boil.
  6. At the same time bring the 2 cups of water to boil in a kettle.
  7. Place 1 lemon slice and 1/4 teaspoon allspice berries into each jar.
  8. Pack in the cukes and peppers.
  9. Pour the vinegar mixture evenly into each jar, this will not cover the vegetables so add the boiling water to each jar leaving 1/2 inch headspace.
  10. Process in a boiling water bath for 10 minutes.
  11. Remove from canner and let sit, undisturbed, for 12 hours.
  1. Yields: 4 pints
  2. *In canning you must use bottled lemon juice as the ph is constant. If you use fresh lemon juice you don't know if you will have the correct acidity.
  3. **It is best to leave pickles unopened for 6 weeks for the flavors to full meld. (But you don't have to!)
Adapted from The Pickled Pantry
Adapted from The Pickled Pantry
From the Garden Table