Lilikoi Jelly

Jelly is easy to make too! It just takes one more step.

First I wash and dry all my jars.

(in the dishwasher)

I place the lids and rings into a pot of

nearly boiling water.

I cut up my fruit.

Today it was lilikoi. ("Passionfruit")

I always use lemons to keep the color bright.

Lemons also give a wonderful tanginess.

I used about 4 lemons for this batch.

I cut about twenty lilikoi in half.

I put them into my stainless steel pot.

Then I add water to cover them.

I bring it to a rolling boil

then turn it down to a medium boil for 15 minutes.

The lilikois are cooked now and the pulp

falls out making a beautiful golden yellow juice.

Sometimes it takes twenty minutes to achieve

the desired color.

I remove the skins using tongs

then strain the juice into a glass bowl.

To this juice I also add the juice of 4 lemons.

Then I squeeze the pulp out of about ten more

fresh cut lilikoi and add to the bowl.

The uncooked lilikoi give an amazing

fresh taste to the mixture.

Now I'm ready to measure exact amounts of juice

to go back into the pot and make jelly!

This batch had 8 cups of juice

including the lemons

that were squeezed into the mixture.

Now I add 8 tsp. of the calcium phospate water.

(1 tsp. per each cup of juice.)

This is the Pomona Pectin I mentioned in my Mango Jam post.

The calcium water keeps in the fridge for months.

Next I prepare my sugar pectin mixture.

I add 8 tsp. Pomona Pectin to my sugar.

(1 tsp. per each cup juice.)

I love the Pomona Pectin because

It makes all my jams and jellies

gel perfectly everytime

regardless of how much sugar.

This time I added 5 cups of sugar.

I stir the powdered pectin into the sugar

so it will dissolve easier into the juice.

Now I add the sugar/ pectin mixture to the juice

stirring as I add to dissolve it quickly,

before the juice comes to a boil.

 

As it comes to a rolling boil I prepare to skim

off all the foam into a cup.

It only needs to boil for 2 1/2 minutes.

If I let it boil too long 

I might deactivate the Pomona Pectin.

(The old -fashioned way I used to make jelly

was to bring equal amounts of juice

 and sugar to a rolling boil for 15 minutes.)

The new way is much nicer and

comes out perfect every time.

Once it gels I turn off the heat

and remove to the side.

I ladle into my jars

Then I must clean the rims with a paper towel

to make sure the seal will be tight.

Leave about a 1/2 inch space.

Now remove and dry the lids

which have been sitting

in the nearly boiling water until now.

Place the rubber seal top on jelly

and the rings on finger tight.

Now continue by placing all the jars into

the deep water bath to sterilize.

Cover the jars with at least 2 inches of water.

Then boil for a minimum of 5 minutes.

As I said in Mango Jam,

it takes about 15 minutes to bring

this large amount of water

to a boil, so put on the lid

to speed it up.

I usually boil for ten minutes

then turn off the heat

and relax,

You're done.

(For now)

You can lift out with tongs and place on a towel

to rest while they set.

The jelly may take overnite to set.

The hot liquid must cool.

Don't worry.

It always works with the Pomona Pectin.

After many batches I am happy to say

that I really have this down.

Everyone loves my jelly.

Now I have made several variations

which you may want to try.

Lilikoi-Orange-Guava

Lilikoi-Mango

Lilikoi-Tangerine-Guava

So That's it!

You can make a beautiful label.

I like to hand punch pretty scalloped edged

labels which I have printed then

punch holes and put grommets

to tie rustic raffia bands.

Some people place circles of fabric

over the tops of jars and tie with ribbon.

Next project!

Aloha,

Thanks for joining me while I prepared

Lilikoi Jelly.

Amaryllis of Hawaii Loves To Cook

"Recipes For Life"

available at http://www.amaryllisofhawaii.com/

and bookstores and restaurants

throughout the state of Hawaii

plus Ben Franklin Crafts

in the Queen Ka`ahumanu

Shoping Center on Maui.

Mango Jam

Hi everyone,

Today I made my Mango Jam and Lilikoi Jelly.

I've been dreaming about it for days.

 I had tons of big beautiful mangos just waiting
to be made into preserves. 

I also like to add lilikoi juice to the mangos

for additional flavor.

Lilikoi has the most unique flavor.

It is bright, tangy, tropical, refreshing and

quite frankly amazing!

In Hawaii we pick them off the vine,

 bust them in half and suck em right down.

It is a taste of Hawaii.

To prepare for making jam is easy.

I just peel the Mangos, slice them and

place them into a bowl.

I aslo squeeze about ten lilikois and

the juice of three lemons.

I measure exact amounts of fruit to

put into my stainless steel pot.

Since I discovered the

wonderful product called Pomona Pectin

I use nearly half the sugar 

 it used to take to gel the jam or jelly.

I wanted to create low sugar products

for my diabetic patients and for my self and family.

I discovered Pomona pectin while doing a web search

on Mother Earth magazine.

I order it by phone and get the wholesale price.

The smaller package is the monocalcium Phosphate.

The calcium water is sort of a catalyst

that makes the pectin work perfectly.

The Citrus pectin is a gem.

It works perfectly every time.

The lady on the jamline guaranteed

that I could do batches up to 32 cups.

Normally, I was doing only 4-6 cups at a time

 so this was great news.

So here's what I did today.

I cut up my mangoes
and measured 6 cups of fruit into the pot.

I add 6 teaspoons of calcium water to the 6 cups of fruit.

(1 tsp. for every cup of fruit.)

The Pomona pectin is added to the bowl of sugar
on the side before I add it to the fruit.

This helps it disperse better.

(1 tsp. for every cup of fruit.)

The sugar can be 1/2 as much of the fruit.
I added 4 cups of sugar.

Normally it required bringing the fruit

to a rolling boil for 15 minutes.

With this Pomona pectin I only need

to bring it to a boil for 2 1/2 minutes.

If I boil it any longer I might undo the thickening process.

So I have to trust the formula and it works!

I have experimented with slightly less pectin powder

and calcium water with good results.

I do not like my jams and jelly too hard or too loose.

I want them Perfect!

The jars have been prewashed in the dishwasher

but can be done with soap and hot water and dried.

I used to boil my jars before use,

but realized that this was overzealous.

The lids and rings must be kept in hot water

brought to nearly a boil then turned off. 

 

After I ladle the jam into the jars,

I wipe each rim with paper towels

dipped into the boiled water.

Then I place the rubber sealed lid on and

screw on the rings finger tight.

This batch came out awesome!

Now the next step involves the deep water bath.

I place my jars into the canning pot and cover

with water at least two inches above all the jars.

It has to boil for at least five minutes.

It takes a while to bring this much water to a boil.

(about 15 minutes.)

Cover the pot to speed it up.

I boil for five minutes then turn off the heat.

At this point today, I left to take a walk in the park.

When I returned, I removed the jars

to place on a towel to set.

When cooled you must unscrew each ring

to check if the lid has a good seal.

Then dry each rim and ring and tighten again.

It seems tedious, but there is something

so Zen about making jam and jelly.

The act of repetition in the step by step process

and doing something

so old-fashioned really feels good.

So I hope you try it sometime.

I am creating a new video series

that will really show you how easy it is.

Next it's lilikoi jelly!

Wild Alaskan Cod Spinach Salad with Honey Vinaigrette

Hi everyone,

Here's how I make my Wild Alaskan Cod.

First I mince garlic and saute in 2 TBSP extra virgin olive oil.

(EVOO)

I salt & pepper, then add the Alaskan Cod filets to the hot olive oil to sear on each side for about 5 minutes each side.

On the side

I melt 3 TBSP. butter and add about 3 TBSP. of capers and the juice of one lemon.

I simmer that for a few minutes until the filets are browned.

Then I add the lemon butter caper sauce to the fish to poach for a few minutes.

I split apart the filets to check for doneness.

I like them perfectly cooked through with no translucency, but never over-cooked.

I cut into the smaller pieces which will be placed on top of my spinach salad.

I have washed spinach greens and dried and chilled them.

I grate fresh parmesan for the salad. I mince several cloves of garlic for the greens too!

I slice avocados and arrange nicely on top.

For the Honey Vinaigrette:

A scant less than 1/4 cup of EVOO

3 TBSP. balsamic vinegar

2 TBSP. Honey

1 clove crushed garlic

Juice of 2 lemons

Salt & Pepper

Whisk it all together and pour over the spinach salad.

Now place the Wild Alaskan Cod filets on top and serve!

I garnished with lilikoi. (passionfruit)

This was so delicious. You will love it.

The flavor of the Parmesan, garlic, balsamic vinegar, fresh squeezed lemon juice and the mild wonderful Wild Alaskan cod with lemon caper butter sauce is so delicious and succulent on fresh spinach leaves.

HEALTHY TOO!

Aloha friends,

For more recipes and beautiful images see:

Amaryllis of Hawaii Loves To Cook "Recipes for Life"

I look forward to hearing from you.

So readers what would you like to see next?

I'm making my lilikoi jelly and mango jam.

See you soon,

Marilyn

You will want some too!

Portuguese Bean Soup

Aloha friends,

Here is a short version of my Portuguese Bean Soup. The long version uses a pork butt or shoulder and dried kidney beans which are soaked overnight. It is so easy to make Portuguese Soup.

I start with two TBSP. of vegetable oil and saute celery, onions, garlic and chopped carrots, as usual for nearly all my soups.

Then I add my Portuguese sausage which has been cut into coins and cut in half to brown with the veggies for about five minutes.

After the Portuguese sausage browns, I add two cans of kidney beans with the juice from the can too! Sometimes I add different kind beans (whatever is available in my pantry.) As you see this time I used black beans, and later I added 1 can pork & beans to finish.

Next I add about six cups of water to the pot. I simmer this for about an hour.

I added 1 can of tomato paste. It was a big can (8 oz.) Normally I use tomato sauce, but being the spontaneous chef, I get by and compromise with what will do the trick. Adjust the broth for thickness by adding a little more water if necessary.

Add

1 tsp. allspice

3 TBSP. ketchup

2 TBSP. balsamic vinegar
2 TBSP. Sugar

I taste and Mmmm its coming along fine. All the flavor comes from the Portuguese sausage.

It's a pork thing as you know, so much flavor!

To finish off the soup just about ten minutes before before serving:

Add the greens.

Usually I add watercress or shredded cabbage.
Today I had only spinach so I shredded that and added on top.

Cover with the lid to steam for ten minutes.

Then Voila!

It's Soup.

Serve with nice steamed white rice and ENJOY!

A Portuguese Sweet bread would be nice with this to dip into the soup.

Thank you readers for checking out my Portuguese Soup. You must try this delicious recipe too.

It's so easy that once you try it you'll remember it for LIFE!

See also Amaryllis of Hawaii Loves To Cook "Recipes for Life."

Hope you subscribe and I love your comments on twitter but am eager to get them started here on the blog. What do you love to eat in Hawaii? What do you want to know how to cook?

I will show you how as best as I can!

Have a favorite restaurant on Maui?

Let me know.

Aloha,
Marilyn

Here's a sample layout from my cookbook!

A gift for you!

Aloha...

Coming soon: Wild Alaskan Cod on Spinach Salad with my honey vinaegrette!