Home cooking Nifty and Nice Last-Minute Mason Jar Gifts

Nifty and Nice Last-Minute Mason Jar Gifts

December 22, 2015

It’s pouring rain and the temperature has been hovering around 57 degrees for the last few days – it’s decidedly not beginning to look a lot like Christmas around these parts.  But, Winter Wonder Land  notwithstanding, Christmas is upon us (T-3 days!) and the last minute gift induced panic might be setting in.

Fellow EWC member Faye Lessler, of the blog Sustaining Life,has got you covered with her darling, homemade, thoughtfully prepared, mason-jar gifts.

Originally posted on Sustaining Life:

For The Home Cook: Rosemary Sea Salt

What you need:

  • 4 cups coarse sea salt
  • 4 sprigs ( or tbsp) dried rosemary

Directions:

  1. Chop dried rosemary with a knife or pulse in a food processor.
  2. Mix salt and rosemary together in a large mixing bowl.
  3. Transfer to jars!

For The Toast Eater/Leftover Reheater: Sweet Pumpkin Apple Butter

What you need:

  • 5 lbs of apples
  • 1 small sugar pumpkin (about 1/2 lb)
  • 1 pint apple juice/cider
  • 1 pint water
  • 1 cup brown sugar
  • 2 tbsp cinnamon powder
  • 1 tbsp ginger powder
  • 1 tsp crushed cloves

Directions:

  1. Remove stem, skin and seeds from pumpkin. Chop into rough 1 inch cubes.
  2. Remove cores from apples and chop into rough 1 inch cubes, leaving the skin on.
  3. Add chopped apples, pumpkins, and the rest of the ingredients to a crock pot or large, heavy pot on the stove. Bring to a boil then turn down to a simmer, let sit for 1 hour.
  4. After simmering for 1 hour, blend the mixture either with an immersion blender, or by transferring it to a blender or food processor. If you are transferring the mixture, be sure to allow it to cool (almost completely) before blending, and definitely do not over-fill your blender/food processor!
  5. After blending, simmer for 3-8 more hours, stirring very occasionally. Be sure that the heat is low enough so that the butter does not bubble and splash as it thickens, because that shit burns. When stirring, check for thickness of consistency.
  6. Transfer to jars when desired consistency is reached. I like mine to be somewhere in between a thick applesauce and jam.

For The Snacker: Dark Chocolate Peppermint Bark

What you need:

  • 3 lbs of chocolate (semisweet, dark, white…)
  • 1.5 tbsp peppermint extract
  • a handful of candy canes (use more if you like more candy crunch)

Directions:

  1. Create a double boiler by bringing a large pot of water to a boil and setting a smaller pot or glass bowl inside. Don’t let the water get in the smaller vessel and don’t let it touch the sides or bottom of the larger pot.
  2. If in large blocks, chop chocolate into smaller chunks.
  3. Add chocolate and peppermint extract to the smaller vessel of your double boiler. Allow to melt while stirring.
  4. Pour melted chocolate into a baking pan lined in parchment paper.
  5. Crush candy canes and sprinkle over top of chocolate.
  6. Spread evenly in baking pan and set in refrigerator for at least one hour.
  7. Chop into large chunks and transfer to jars!
 Head over to Sustaining Life to read on about thoughtful gift wrapping ideas for these treats!

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