Jelly and Jamming

I like jelly, jamming and puns. (I’m feeling slightly opinionated today. This is my disclaimer.)

I think dieting is bullshit. I am under the belief that my body knows what it needs: I crave it. Then I eat it. Sometimes that might be pineapple for a solid week, sometimes celery for breakfast and pancakes for dinner. As long as I eat lots of colors (no sprinkle doughnuts sadly do NOT count) I feel that I’m in good shape.

The last grocery trip I took, I couldn’t stop thinking about carrots. Maybe my vision was feeling weak because of a lack of Vitamin A…


Either way, I saw the carrots. All the colors of carrots! Purple, white, yellow, red and orange! And I bought all of the carrots….

Fun fact about carrots: they were not originally orange, but purple and white: We bred them to be the sweet orangey carrots they are today.

My roomie, Liz, must have also felt the lack of Vitamin A (could Vodka do that?…) because she too came home with a pound of carrots.

What to do with Two Pounds of Carrots


Hearty Veggies (carrots, potatoes, onion, brussle sprouts, etc)
Olive oil
Sea salt
Spices of your liking (I like rosemary, garlic and pepper)

Cut up a half pound of carrots, along with purple potatoes and a head of garlic, sprinkled with some olive oil and spices and roasted them for 45 minutes in the oven. Liz and I feasted on that for a couple days.

Veggie broth
Heavy cream
Curry spices

Boil carrots in veggie broth until soft. Using an immersion hand blender, smooth into a purée. Add a small amount of cream and fresh chives. Serve. Easy and super yummy.


Canned pineapple canned with juice not syrup (fresh won’t allow your jelly to set)
Canned pears
Whole cloves in cheese cloth
4 TBS pectin
51/2 cups sugar

I understand there are no amounts, but just let loose and go with what consistency feels right to you. It’s gonna taste great.

I chopped the fruit and carrots by hand (it took two hours – don’t be an idiot – use a grater or better yet, a NINJA blender. Those things are wicked.) added a bit of juice from the pineapple and everything else EXCEPT the pectin, sugar and nutmeg. Boil it all together until the carrots feel a bit softer. (about 20 minutes)


Remove the mixture from heat, stir in the pectin, sugar and nutmeg. Bring to a hard boil that you can’t tame by stirring, for one minute.

Jar that shit! (process 15 mins)

Later, Brian told me about all the produce he received that was getting tossed from a nondescript TV food show (Mostly oranges, lemon, onions and garlic). He invited me over to make jelly and jam.

I gathered my jars, heavy bags and my banjo – for the jam time during jelly down time. I started my 11 mile journey: 2 mile walk, 237 stairs, 2 trains – after dancing all night and AM dance class. My legs were already jelly. And I looked like a bag lady. Typical CourTney fashion.

We cut and boiled for about six hours until I could barely stand. Turns out it’s a lot of stuff to chop – no time for jamming during jelly making.


Here are some of our creations (not all created together or on the same day, one day was exhausting enough!):


6 lbs Onions
1.5 cups Apple cider vinegar
1 cup White sugar
Fresh rosemary minced
Fresh sage minced
Lemon zest
1 box Powdered pectin

Brian baked the onions until butter-soft while I minced the herbs to a powdery dust. Then cooked it all together until a rolling boil.

Add in the pectin.

Jar that shit! (process 15 mins)


A shit ton of peppers: Best to use about 30 Hungarian Hot Peppers, but all I had was a blend of Poblano and jalepeno (a few red/orange bells for color, so it wasn’t as spicy as I’d hoped).
A shit ton of garlic
1 cup Canola oil (olive oil separates in the fridge)
2 cups White vinegar
Dried Oregano/Italian Spices

Cut up (with gloves!) and toss together. Makes about a half gallon.
If you have more peppers left over, just keep duplicating the rest of
the ingredients. Top off jar with water until everything is submerged.

Jar that shit! (Keep it in the fridge)



1 lb Oranges
12 oz Kumquats
5 cups Water, divided
4 cups Sugar
1 tsp Aleppo pepper


Peel oranges, cut the remaining fruit up, pith and all. Boil, then simmer for 45 mins with 2 cups of water. Slice kumquats incredibly thin, throw them in with the remaining 3 cups of water. Boil, then simmer 15 mins. Let cool slightly.


Drain with jelly bag to get about 4-4.5 cups of liquid, squeeze if necessary. Add liquid to sugar and aleppo pepper. Bring to a boil of medium heat for about 10 mins, add a bit of pectin and boil hard for one minute.

Jar that shit! (Process 10 mins)


2 lb Oranges
2 cups Brown sugar
1 cup Dried cranberries
1 cup ACV
3/4 cup Water
1.5 cup Diced onion
1 head Garlic, minced
1 tbsp Ground cumin
1 tbsp Grated ginger
1/2 tsp Black pepper
1 Cinnamon stick

Finely zest oranges. Toss with diced up orange inside-bits (remove the pith & any seeds). Stir in everything with a bit of salt. Boil, then simmer for 30 mins. Remove cinnamon stick then..

Jar that shit! (process 15 mins)

4-5 Lemons
1/4 cup Salt
1 Cinnamon stick
6 Coriander seeds
6 Black peppercorns
1 Bay leaf

Soak lemons for 3 days in room temp water, change water at least once a day. Boil for 5 minutes. Quarter lemons almost all the way, so the tips are still connected. Cover in salt, get it into the flesh of the fruit.

Pack into a sterile jar with everything else. Really pack that piece, squeezing the air out. Add some extra fresh lemon juice if necessary to cover everything.


Wait 30 days before eating. The lemons are acidic enough, so no processesing was done. Remove flesh if you want, the peel is where the flavor’s at. Eat with curries, couscous, or on their own with olives and bread and such.


This is my first time making jellies so number one – these are all experiments. Please take them and run with them. However, THESE ARE ALL EXPERIMENTS – don’t be super pissed if something fails or there are no real measurements…..that’s the way we roll.

THEN we jammed: Banjo and mandolin. Happy Sunday!