Vanilla Honey Peach Butter

18 ripe peaches – peeled, pitted and cut
¼ cup water
2 ¼ cup sugar
¾ cup honey
2 vanilla beans – scrape the seed out
Combine peaches and water in an 8 quart heavy pot . Bring to a boil and reduce heat. Simmer cover, for 10 – 15 minutes until peaches are tender. Remove from heat and cool slightly.
Use a blender to puree peach mixture, in batches, until smooth. Return peach puree to same pot. Add sugar, honey and vanilla bean seeds and empty vanilla pod. Bring to a boil stirring until sugar dissolves – reduce heat. Simmer, uncovered, for about 10 minutes or until mixture is thick and mounds on a spoon, stirring often.
Take out vanilla pods and ladle hot peach butter into hot, sterilized canning jars, leaving ¼ inch headspace. Wipe jar rims, and adjust lids.
Process filled jars in a canner for 5 minutes (time when water starts boiling). Remove jars from canner and cool. Makes 4 – 6 8oz. jelly jars of peach butter

Delicious Fig Jam

lbs ripe figs, washed and diced
lbs preserving sugar
1 -2 
tablespoon ground ginger
1 Cooking apple, cored, peeled and diced
4 -5 
tablespoons chrystallized ginger, chopped roughly
lemons, juice of, only
pint water

Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
Transfer the figs and sugar to a large pan, add apple, crystallized ginger, lemons and water. Stir over low heat until sugar dissolves. Bring to boil and simmer for 15-20 minutes until the fruit is soft and setting point is reached. Remove jam from heat and cool for 20-25 minutes. Pour into sterilized jars and seal. Label and store in a cool dark place for 2-3 weeks to allow the flavors to develop.

Raw Cranberry, Ginger and Orange Relish

2 teaspoons fresh ginger, peeled and chopped
1 large orange, seeded, but with the peel, chopped
12-ounce bag of cranberries
1/2 cup sugar
Chop ginger, orange, and cranberries in a food processor, using pulses, until you have a finely chopped relish. Remove to a bowl, stir in sugar, and chill for an hour.

Cranberry Ginger Relish

½ cup cider vinegar
2 cups firmly packed light brown sugar
3 ½ cups fresh cranberries
1 cup dried cranberries
¼ cup crystallized ginger chopped
2 tbsp grated orange zest
1 cup fresh orange juice
1 lb apples, peeled, cored, and cut into 1/4″ dice
1/2 cup chopped walnuts, toasted (optional)

Have ready hot, sterlized jars and their lids. In a large saucepan, combine the vinegar, brown sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Stir in the fresh and dried cranberries, ginger, orange zest and juice, and apples. Bring to a boil and cook, stirring until the fresh cranberries pop and the mixture thickens, 15-20 minutes. Remove from the heat and stir in the walnuts, if using. Ladle the hot relish into the jars, leaving ¼ inch headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool dark place for up to 2 months.

Cranberry Relish

1 16 oz package fresh cranberries
1 medium pear, diced
1 medium apple, diced
1/4 cup honey
1 tsp horseradish
1 TBS balsamic vinegar

Blend cranberries in a blender or food processor. In a bowl, combine blended cranberries and rest of ingredients.

Blueberry Ginger Relish

1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
1/4 teaspoon salt

Pickled Watermelon Rinds

10 cups cubed peeled watermelon rind
6 cups water
3/4 cup salt
5 2/3 cups sugar
3 1/3 cups cider vinegar
1 lemon, thinly sliced
3 (3-inch) cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole allspice

Combine the watermelon rind, water and salt in a large crock or enamel pan. Let stand in the refrigerator overnight; drain. Cover the rind with fresh water. Bring to a boil. Reduce the heat and simmer for 15 minutes or until the rind is tender; drain. Combine the sugar, vinegar, lemon slices, cinnamon, cloves and allspice in a large pan. Cook for 30 minutes until syrupy. Add the watermelon rind. Cook for 20 minutes until the rind is transparent. Pack the rind into hot sterilized jars. Add the syrup, leaving 1/2-inch headspace; seal with 2-piece lids. Process in a boiling water bath for 10 minutes.

Refrigerator Cucumber Pickles

7 cups thinly sliced cucumbers
1 cup chopped green bell pepper
1 cup chopped onion
2 cups sugar
1 cup vinegar
1 tablespoon celery seeds
1 tablespoon salt
Combine the cucumbers, bell pepper and onion in a large bowl. Add the sugar, vinegar, celery seeds and salt, stirring until the sugar is dissolved. Pour into a large glass container or jars and seal with the lid. Store in the refrigerator. The pickles will keep for several months.