Christmas in July

[Gina O]

Well folks, the holidays are just over five months away. I have a goal of actually being prepared with some fun food gifts this year. On that note, today I canned 14 half pints of Peach Nutmeg Jam. Don't know what is next, but would love to know what you all will be starting on soon (or have already done :eek: )!!

So, any vanilla in progress? Vinegars that will be starting soon? What else will you be making? Gina

[Little Bit]

Thanks for the reminder, I need to get my fruitcake fruits soaking in liquor before too much longer. :) I usually let them soak for a month or two, and make the cakes so they can age for three or four months before the holidays.

[MKSquared]

I'm planning on doing some vanilla this year again - but in much larger quantities. Some blackberry brandy will also be in the works once I find some fresh berries. I'd like to learn how to can this year and do some of that as gifts, too.

[Gina O]

Originally posted by MKSquared
I'd like to learn how to can this year and do some of that as gifts, too.

While it seems to require a lot of gear, I have found canning suprisingly easy, especially jams. One suggestion is that if you are thinking about doing some canning, it may help to get some of the stuff now, or at least locate it and watch for the clearance sales. Sometimes, stuff is harder to find later in the year. The holiday stuff pushes it off the shelf. Gina

[Chocolate Rose]

I was just thinking about this today! I have no idea what I'm going to make this year and am eagerly looking for ideas. I need to get serious about pinning down my plan and getting started.

Here are some of the things I've made in the past:
* 3 volumes of our family cookbook (using MC, working on volume 4 right now)
* Neckwarmers
* Flavored vinegars
* Homemade pasta and sauce
* Garlic braids (homegrown garlic)
* Herb wreaths (homegrown herbs)
* Soup Mixes
* Chocolate Spoons
* Cinnamon Ornaments (had a cookie cutter made from my dds handprint and used that to cut out the cinnamon ornaments)
* Picture frames made from seashells (from our beach) and sisal
* Borax Crystal snowflakes (dd made these
* Gift bag assortment of 4 different biscottis (Dried Cranberry and White Chocolate, Gingerbread, Chocolate Walnut, Double Chocolate Decadence)
* Various candy and cookies
* Candles
* Soap
I've forgotten what else. :D

[JHolcomb]

People have requested cookies again, so I'm making a disturbingly large number of gingersnaps again. Last year I made over 50 dozen cookies. This year I plan on scaling back and making some other stuff, too. One of the other things I plan on are hand embrodered tea towels using patterns from www.sublimestitching.com (http://www.sublimestitching.com)
Cousin Steven is getting two cowgirls on the bottom corners of his towel and Cousin Katie will be getting the girl kitty. I'm also making some infused vodkas for a couple of people (like Cousin Steven); thanks to grandma, I have an abundance of rhubarb, so will probably make rhubarb schnapps a la Nigella, and pepper vodka. And maybe some rhubarb preserves (rhubarb-ginger, maybe), and if the wild grape vines produce this year, everyone will be getting wild grape jelly. I love putting up preserves!!!

Too funny you were thinking about this today---so was I!! Think I already have Christmas dessert planned, which is disturbing (chocolate coffee volcano from Domestic Goddess).

[mbeth]

What a great thread! :D I'm planning on making retro aprons for the women, and as a family we're planning on making handmade paper. Have never done it before, but we'll learn. Last year we made candles. Thanks for all the great ideas. That stitchery website was awesome!:p

[nori]

Last year I made assorted cookie tins. I made cranberry-chocolate chip Biscotti, Pumpkin Harvest cookies, and Raspberry strips from CL. Everyone loved them.

I'd love to can some stuff during summer, but I don't have canning equipment. I did can several preserves in the past using a big pot and tong, but in that way, I can't be sure if it's really, really sealed so I was afraid to give them away as gifts. So far, they turned out well. How much is average canning equipment??

JHolcomb, thanks for the link! That looks great. I guess I can start some stitching now for the holidays but then I have to put away my current project...(which is for our own room) I have to think about that.

I might do cookies again....do you make a bunch ahead and freeze them until ready to mail them? Most of my gifts have to be mailed, so if I'm doing food gifts, they should be "no need to refrigerate".

[scrappycat]

This will be my first year trying to make holiday gifts. I just started canning in March, so I'm looking forward to giving some gifts. I didn't even think about including biscotti, so that's a great idea. I was thinking of maybe putting stuff in a basket. How do you wrap or decorate your homemade kitchen gifts? I started some vanilla for myself, but I didn't even think about making some for others. Keep the ideas coming!
Pam

[Peggy C.]

LOL! I'm going to have a Christmas in July party and was just going to post a thread and saw this one. Since the subject matter is different I'll have to start mine anyway. Just thought it was funny to see it.

[Gina O]

Originally posted by nori
I'd love to can some stuff during summer, but I don't have canning equipment. I did can several preserves in the past using a big pot and tong, but in that way, I can't be sure if it's really, really sealed so I was afraid to give them away as gifts. So far, they turned out well. How much is average canning equipment??

I might do cookies again....do you make a bunch ahead and freeze them until ready to mail them? Most of my gifts have to be mailed, so if I'm doing food gifts, they should be "no need to refrigerate".

I have all of my grandmother's stuff, which made it easy to get started. The most expensive item is a pressure canner, which I have never used. For jams, a pot deep enough to cover the jars by at least an inch with a rack or towel on the bottom works just fine. From there, jars, lids, rings are necessary, a jar lifter and stick with a magnet help a lot. I don't actually know the total cost, maybe others would have an idea. I have never had trouble knowing if a jar was sealed. The difference between the lids is very distinct. Last night one jar of peaches didn't seal, it could be pushed down easily, the others didn't move at all. The reason it did not seal was because I over filled it.

I do make cookies ahead of time and freeze them, but I don't make them until a few weeks before Christmas. Gina

[JHolcomb]

Originally posted by Gina O


I have all of my grandmother's stuff, which made it easy to get started. The most expensive item is a pressure canner, which I have never used. For jams, a pot deep enough to cover the jars by at least an inch with a rack or towel on the bottom works just fine. From there, jars, lids, rings are necessary, a jar lifter and stick with a magnet help a lot. I don't actually know the total cost, maybe others would have an idea. I have never had trouble knowing if a jar was sealed. The difference between the lids is very distinct. Last night one jar of peaches didn't seal, it could be pushed down easily, the others didn't move at all. The reason it did not seal was because I over filled it.

I do make cookies ahead of time and freeze them, but I don't make them until a few weeks before Christmas. Gina

I don't have a pressure canner, and I'm not sure it's neccesary unless you're canning veggies---preserves should be fine using the method Gina described. Oh, if you don't have a rack and don't want to use a towel, a veggie steamer (one of the collapsable ones) does a good job, too. I'd say it costs well under $30 to get set up to do a medium-sized batch (the cost of the jars will probably set you back more than anything else). I use a big "shrimp pot" (light aluminum pot we also use for boiling shrimp) to sterlize and can in and it works really well. I'd guess that it holds 8-10 quarts. This one we bought at KMart for about $12.

[Gina O]

Originally posted by scrappycat
I didn't even think about including biscotti, so that's a great idea. I was thinking of maybe putting stuff in a basket. How do you wrap or decorate your homemade kitchen gifts? I started some vanilla for myself, but I didn't even think about making some for others. Keep the ideas coming!
Pam

I did biscotti one year, they freeze great so are wonderful for making ahead. One way to package is in a coffee mug. When I did them, I bought decorated cellophane bags for them. I also use those bags for cookies. Depending upon how much time I have, I may make up baskets, last year gift bags did the trick.

This year for coworkers, I was thinking about a New Year's Eve themed bag. Any thoughts for contents (besides Champagne or sparkling wine)?

Oh Jewel, if you happen to see this, you have always had such fabulous ideas! Anything in the works for this year? Gina

[JHolcomb]

Oh, if you don't have a jar lifter (I always seem to have a hard time finding them to buy), a pair of tongs with rubber bands wrapped around each tong end works well, too. The rubber bands keep the metal from slipping.

[swquilts]

I made hot rice bags one year. I stitched some cotton fabric together in a tube like fashion, filled them with rice and stiched closed. Then I made a little cover out of flannel for them. You microwave them for about a minute and they make nice hot water bottles. I remember using mine for cramps and minor aches and pains. I also used them warm up the bed when we were living in our "rented" property.

[Chocolate Rose]

I remembered a few other Christmas gifts I've made over the years. These I made while I was in college:
* Kahlua (my mom's recipe)
* Vanilla
* Raspberry Cordial (my grandpa's recipe - also good with other berries like blackberries)

swquilts, the rice bags are what we call "neck warmers" and were probably one of my most popular gifts. We use them every night from Fall through Winter as foot warmers in bed. I've made them for everyone I know (even all the nieces and nephews - they love them) and made spares to give as last minute gifts. I've had people want to buy them.:D My mom sometimes sticks hers in the freezer to use as a cold pack. I use lavender flowers and essential oil in the ones that I make.

[swquilts]

OOOOOooooooo....neat idea with the flowers and oils.

[LaraW]

Just to chime in on the cost of purchasing canning equipment...I bought a hot water bath canner last summer and also got the tongs, jars, lids, bands, and a plastic funnel. I think all total I spent about $40. It doesn't take long to pay for itself even if you don't use it often.

I am thinking that once peaches are in season at the Farmers Market here that I will get some peaches and can those and also make some jam.

I sort of go back and forth with making Christmas gifts. One year I baked 30 dozen cookies, so I took a break from baking for a while. Last summer I sent along a jar of pumpkin butter in my packages. If I do the peach jam this summer I'll send those along but I doubt I'll be doing much if any baking with a baby due early December!

[Missi]

Originally posted by Gina O
On that note, today I canned 14 half pints of Peach Nutmeg Jam.

hey, Gina, do you mind sharing this recipe??

[Gina O]

Originally posted by Missi


hey, Gina, do you mind sharing this recipe??

Peach Nutmeg Jam

4 pounds peaches
2 tablespoons lemon juice
4 3/4 cups sugar
3/4 teaspoon nutmeg (I use freshly ground)

Prepare peaches by peeling, pitting and cutting into quarters. Chop in a food processor or cut into small pieces. (I cut 1/2 of the peaches with a knife and do the other 1/2 in the food processor.) Combine peaches, lemon juice, sugar and nutmeg in a saucepan and cook over medium heat, stirring to disolve the sugar. Boil rapidly and stir constantly until the jam is thick or has reached the jell point on a thermometer. Remove from heal and let stand 5 minutes, skimming off any foam. Ladel into hot jars, clean rims, seal and process in a water bath canner for 10 minutes.

Notes: When it starts to boil hard, there is a lot of foam. I skim a lot off at that point. I have never had enough patience to get it to the jell point, so have no idea how long it takes. I am quite happy with slightly syrupy jam. I always double the recipe and get 14-15 1/2 pints.

[Missi]

Thank you!!!!!!!!!!

[brykate]

- Chocolate Rose - I was wondering about your cordial. How do you make that? I've always been intrigued by cordial but never thought to attempt to make it :rolleyes: Is it long and laborous?

And Gina - thanks for sharing your jelly recipe. Peaches and nutmeg together sound REALLY good.

I just made a ton of freezer Raspberry Jam and Strawberry Jam. More in mind for lots of PBJ sandwhiches in my house, but some will defintely be gifted.

~katie

[JHolcomb]

Ooh, Gina, that looks great. I think I'm going to hit the farmer's market this weekend and pick up some peaches for that. Peach-Nutmeg and Rhubarb-Ginger sound like a good set of jams to give, dontcha think?

I started the Great Embroidery Experience (Experiment?!?) last night. I'm working on an apron. L&T sells plain white medium-weight poly-cotton blend aprons for $6.99, so I bought one to work/practice on. It's a cool design (I put a Tiki God w/a Tiki Torch on either side of him in the center chest area and am embroidering the word Tiki as a border along the bottom edge), and if it turns out well, it's a gift for either my cousin or my BIL. If it doesn't, well, it's still cool and DH said he wants it. I probably should have started on tea towels, but I couldn't find any made out of the material that I wanted to work with. Oh, one of the reds I'm using for the Tiki God is DMC #666. Which I found amusing.

[RebeccaT]

Jen, I think that sounds like a great combo of jams. So great, in fact, that I might borrow it. :o Do you have a favorite recipe for Rhubarb Ginger jam?

Also, didn't you make some kind of grapefruit drink last year to give at Christmas? How did it turn out?

Gina (and others who are good at making jams), how long does it take for jam to reach the "jelling point?" I attempted some plum jam last year, and ended up with plum sauce. It never jelled, after about 2 hours on the stove. The plum sauce was good, but not what I intended! :o

[JHolcomb]

Originally posted by RebeccaT
Jen, I think that sounds like a great combo of jams. So great, in fact, that I might borrow it. :o Do you have a favorite recipe for Rhubarb Ginger jam?

Also, didn't you make some kind of grapefruit drink last year to give at Christmas? How did it turn out?

Gina (and others who are good at making jams), how long does it take for jam to reach the "jelling point?" I attempted some plum jam last year, and ended up with plum sauce. It never jelled, after about 2 hours on the stove. The plum sauce was good, but not what I intended! :o

The grapefruit wine never made it to Christmas. DH b*tched and b*tched about it taking up so much room in the fridge that in a fit of frustration (giving him the evil eye the whole time), I dumped it. It wasn't tasting really good, anyway, but it didn't really get a chance to reach it's full potential.

This year I'm going to try making rhubarb schnapps. Thanks to my grandma, I have an abundance of rhubarb. However, it has been frozen. Anyone know if it will still make decent jam and schnapps? I don't have a fave recipe for rhubarb jam, in fact, I've never made it (I've only made Meyer lemon marmalade, wild grape jelly and blueberry jam), so if anyone knows of a good recipe for rhubarb-ginger jam, please share!!

Rebecca, of course you can!! In regards to your plum jam, the marmalade I made didn't require any added pectin, but the grape jelly and blueberry jam did. I probably could have done a no-added pectin blueberry jam, but wild grapes always require added pectin in some form. Could it be that plums just don't gel up well without adding some? Does anyone know?

Well, I finished one Tiki Torch on my lunch hour. It looks pretty good, but I may go back and re-do the torch part (the flames look awesome, though!). For now, though, I think I'm moving on to Mr.Tiki God and his red-orange border.

[Mia]

I was thinking of things I could make for gifts this season..I have the usuals, like cookies and other food products. I just jotted down a few ideas form this thread..Thank you. One question though,I Like the idea of making vanilla but how do you even begin to make it?
Thanks..Mia

[Chocolate Rose]

Katie, here is my grandpa's cordial recipe. He was known for his cordials.:) He gave the recipe to me when I was in college and I made it for gifts at that time. I'd actually forgotten about it until this thread popped up.

Cordials (at least grandpa's recipe) are very easy to make. Try it with other berries, too. For some reason, blackberries really stand out in my mind. Yum!! The recipe doesn't say anything about straining the cordial after the six weeks but I'm sure you will want to do that.


* Exported from MasterCook *

Raspberry Cordial

Recipe By :Great Grandpa Clark
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 fifth Vodka
Raspberries

Add the sugar to the vodka. Fill the bottle with raspberries. Shake twice a day - once the the morning and once at night - for six weeks.

- - - - - - - - - - - - - - - - - - -

NOTES : This is another recipe that Grandpa gave to me when I was in college.

Nutr. Assoc. : 0 0 0

[Linda in MO]

Originally posted by Mia
I was thinking of things I could make for gifts this season..I have the usuals, like cookies and other food products. I just jotted down a few ideas form this thread..Thank you. One question though,I Like the idea of making vanilla but how do you even begin to make it?
Thanks..Mia

This is how I make vanilla. I've seen many recipes for it, so I'm sure it's not an exact science. This works for me though.

I use 1 vanilla bean for about every 1/2 cup of light rum. Some people like to use vodka, but I've tried both and I prefer rum. The way I look at it is if my vanilla still has a hint of alcohol flavor, I would rather taste rum than vodka in my baked goods. Anyway, I carefully split the beans lengthwise and drop them into the rum. I've read it's best to do in a dark colored bottle to keep the light out. If I don't have a dark bottle, I just cover the bottle in aluminum foil. Shake it every once in a while and let it age for a few months, or until it darkens and smells like vanilla.

[Mia]

Thank you...after I posted this thread I did a search on how to make it and most of the recipes did say to use vodka. I like both so I will have to make one with vodka and one without.
Thanks again.

[brykate]

Originally posted by RebeccaT
Gina (and others who are good at making jams), how long does it take for jam to reach the "jelling point?" I attempted some plum jam last year, and ended up with plum sauce. It never jelled, after about 2 hours on the stove. The plum sauce was good, but not what I intended! :o
Rebecca - Something similar happened to me when I tried to make jelly so now I stick to making "freezer jam" I like it because it turns out great, no straining seeds, and little to no cooking depending on what recipe. And besides, the canning set was my mother's. Just a plug for freezer jam - sorry it doesn't really help or answer your questions :o

Thanks Chocolate Rose! I'm inspired :)
ok - questions to clarify: I'm imagining dumpimg the vodka and sugar into a different darker bottle - of similar size? Bigger? How much bigger should it be? Oh, wait! *pour out 1/2 the 5th*? and use that bottle? or then pour into something darker and easier to shake after berries are added?? hmm. Stuff bottle with berrries until liquid is at the top of fifth bottle? There should be LOTS of berries in ratio to liquids at first? Don't add more berries later, right? Dont' open bottle again? I'm imagining later pouring into cute little bottles with a cork on top - does that work for gifting? I'm sorry :rolleyes: - could you tell me more? Meanwhile I'll look it up and do some digging into the subject as well. Sorry to pester!
I think this sounds like I could do a cute little "Berry Theme" gift along with my jam.
TIA
:) katie

[Chocolate Rose]

Katie, I'm pretty sure that I used a wine bottle or another liquer bottle to pour 1/2 of the vodka into. Then I just filled the bottles with the raspberries and left the lid on - you're right, don't reopen. You don't want the bottle so packed with berries that there isn't any room for movement. It's not that you have to vigorously shake the bottle but shake it enough to mix it gently. Do not add more berries later.

I think it would be wonderful in cute, small bottles as part of a berry gift. What a great idea! You could even make your own private label using your computer and the Avery shipping labels or something like that.

[Gina O]

Originally posted by RebeccaT
Gina (and others who are good at making jams), how long does it take for jam to reach the "jelling point?" I attempted some plum jam last year, and ended up with plum sauce. It never jelled, after about 2 hours on the stove. The plum sauce was good, but not what I intended! :o

I have never got my peach jam to reach the jelling point. I tried harder this time, using my fancy thermometer (like that would help) and still didn't get there. After about 20 minutes of the temp not changing, I gave up. I have not had problems with strawberry jam or blackberry jam, just the peach. I don't remember how long it takes though, sorry.

Jen- the jam combinations sound very tasty!!! Are you going to the state farmer's market???? I am envious, it is such a terrific market. I think I am in need of a trip to A Southern Season! :)

[JHolcomb]

Originally posted by Gina O


I have never got my peach jam to reach the jelling point. I tried harder this time, using my fancy thermometer (like that would help) and still didn't get there. After about 20 minutes of the temp not changing, I gave up. I have not had problems with strawberry jam or blackberry jam, just the peach. I don't remember how long it takes though, sorry.

Jen- the jam combinations sound very tasty!!! Are you going to the state farmer's market???? I am envious, it is such a terrific market. I think I am in need of a trip to A Southern Season! :)

Yup, I'll be heading over to the farmer's market on Saturday. It's been so hot that outdoor shopping hasn't sounded that appealing, but freestones are in, so I guess I'll suck it up and bear the heat.

Everybody need a trip to A Southern Season! I am still so addicted to those chocolated covered cherries. I have to will myself not to buy them!

So, does anyone ever use added pectin in their jams?? I've used it several times with very good results. Anyone?

[Gina O]

Originally posted by JHolcomb

So, does anyone ever use added pectin in their jams?? I've used it several times with very good results. Anyone?

I have used pectin, but it was a long time ago, in grape jelly. It was one of my first attempts at jelly, and I do not know if it was because of the pectin, the process or some other factor, but the jelly had a lot of sugar crystals in it. Kinda gave the sensation of eating glass :rolleyes: I really doubt that the pectin was the problem, and should try it again. Gina

[brykate]

I use pectin in each batch of freezer jam - does that count the same for the question? And something about the kayro syrup that goes in also has to do with the sugar not crystalizing. So Gina, you're probably right about the pectin not having much to do with the sugar crystals. Unless maybe the pectin didn't get dissolved first? I don't know.

Thanks Chocolate Rose. I know where I can get berries easily and I'll give this a try. :)