Prickly Pear-Calamondin Lime Marmalade

Ingredients: Equipment:
2 ½ c. prickly pear juice, strained sieve
2 ½ c. calamondin lime puree cheesecloth
6 T. pectin blender
8 c. white sugar large mixing bowl
large saucepot
half-pint jars, rings & lids, sterilized
canning equipment

Instructions:
1. Prepare mis en place: strain prickly pear juice, puree calamondin limes in blender, measure all
ingredients.
2. In large mixing bowl, combine sugar and pectin.
3. In large saucepot, combine prickly pear juice and calamondin lime puree. Bring to a hard boil
(cannot be stirred down) and boil for 2 minutes.
4. Slowly add sugar-pectin mixture and stir. Boil for 2 minutes.
5. Remove from heat. Fill half-pint jars and follow canning procedures (headspace: ¼ inch;
process time: 15 minutes)
Prickly Pear Pickled Garlic

Ingredients: Equipment:
12 large heads of garlic, peeled & washed (about 2 c.) 2 sauce pots
4 c. distilled white vinegar cheesecloth
1 t. Kosher or pickling salt sieve
1 ¼ c. prickly pear juice, strained slotted spoon
half-pint jars, lids & rings, sterilized
canning equipment

Instructions:
1. Prepare mis en place: peel and wash garlic, strain prickly pear juice through cheesecloth &
sieve, measure all ingredients.
2. Add prickly pear juice to medium sauce pot. Bring to a boil, then reduce heat to simmer,
stirring constantly. When juice reduces to syrup consistency, remove from heat.
3. In another sauce pot, combine vinegar, ½ c. prickly pear syrup, and salt. Bring to a boil.
4. Fill half-pint jars with garlic first within 1 inch of top; then cover with vinegar solution.
5. Follow canning procedures (headspace: ¼ inch; process time: 35 min).

Serving Suggestion: Use as condiment; accompanies olive/cheese plate well; use in a salad dressing
or chopped over sautéed vegetables

Yield: approx.. 5 half-pint jars

Spiced Pumpkin Seeds

Ingredients: Equipment:
1 c. pumpkin seeds large mixing bowls
½ T. butter, melted large baking sheets
½ t. salt
1 T. spice mixtures:
(1) cinnamon/clove
(2) ground chile/calamondin lime juice

Instructions:
1. Preheat oven to 350 degrees F. Prepare mis en place: melt butter, measure spices.
2. In large mixing bowl, combine pumpkin seeds and melted butter.
3. Add salt and spice mixture. Stir to coat.
4. Spread coated seeds onto baking sheets. Bake 15 minutes until just toasted (careful – they
burn easily!)
5. Stir and let cool before packaging.
Carob Brownie Mix Kits

Ingredients: Equipment:
1 c. sugar Measuring cups & spoons
½ c. flour 2 small bags
6 T. carob powder 1 large bag
¼ t. salt labels

Instructions:
1. Label all three bags: (1) small bag “sugar”, (1) small bag “flour, carob & salt”, (1) large bag
“Carob Brownie Mix”
2. Measure sugar into small “sugar” bag.
3. Measure and combine all other ingredients into the other small bag.
4. Seal and place both bags into the large, kit bag.

Yield: One “Carob Brownie Mix” Kit

Date Syrup

Ingredients: Equipment:
10 lbs. of dates scale
large colander
large sauce pot
sieve
cloth cotton fabric/pillow cases or fruit press
syrup bottles, sterilized & plastic caps
bottling equipment

Instructions:
1. Wash dates in cold water until water runs clear.
2. Place in large sauce pot, cover with water and boil for 2 hours until date is soft.
3. Using sieve, remove dates from liquid. Save the date mash to make date vinegar.
4. Let liquid cool, then press (either through cloth cotton fabric/pillow case or through fruit
press). Add this liquid back to large pot.
5. Boil remaining liquid another 2 hours until thick.
6. Fill syrup bottles to bottom of neck.
7. Follow bottling procedures
Mulling Spice Kits

Ingredients: Equipment:
Black peppercorns, whole 3 Small, food grade seal-top bags
Allspice, whole 1 pint or quart sized jar
Cloves, whole Desiccant, food grade
Cinnamon sticks Twine
Dehydrated citrus rounds Gift satchet
Gift tag

Instructions:
1. Place citrus rounds in jar, with one cinnamon stick. Place desiccant on top so it is easily seen
and can be removed before use.
2. Place ½ t. peppercorns, 1 t. cloves, and 20 whole allspice into small, seal-top bags.
3. Place spice bags in satchet (2 for pint sized jars, 3 for quart sized)
4. Attatch satchet and gift tag to jar with twine.

Serving Suggestion: Pour wine or apple cider into a pot. Add 1 bag of mulling spices, a 2-inch
piece of cinnamon stick, and a handful of citrus rounds. Warm on stovetop.

Yield: One Mulling Spice Kit (with two to three servings per kit, depending on jar size).