"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Thread Tools Display Modes
Old 10-24-2005, 05:12 PM   #1
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Gifts in a jar - post recipes here

I thought it would be nice, since things like this make wonderful holiday gifts, for everyone to post their favorite gifts in a jar. If anyone wants this thread to be a "sticky" through the holiday season let me know. We can unstick it after Christmas.

I'll hunt my Bean Soup in a Jar and post it.



"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-24-2005, 05:22 PM   #2
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Great idea, KitchenElf!

Here's a recipe for mincemeat - ideal for making mince pies for Christmas. Although I often make my own, I sometimes cheat and buy a luxury quality one from Harrods when I'm in London!
This makes 6 x 1 lb jars
12oz seedless raisins
8oz sultanas
8oz currants
4oz cut mixed peel
4oz chopped dried prunes
12oz soft brown sugar
1lb cooking apples - peeled, cored and grated
8oz shredded suet
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
4oz chopped almonds
1 tbsp mixed spice
1 tsp freshly grated nutmeg
5fl oz brandy

Mix all the ingredients together, except half the brandy in a large ovenproof bowl and cover and leave to stand overnight.
The next day, preheat the oven to 110C/225F/Gas ¼, cover the bowl with foil and place in the oven for about 3 hours.
Allow to cool, then mix in the rest of the brandy and put into sterilised jars.

This mincemeat needs to mature for at least two weeks before using. Once sealed, it can keep for at least a year.

Ishbel is offline   Reply With Quote
Old 10-24-2005, 05:22 PM   #3
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston
Posts: 9,199
Habanero Pepper Jelly!

Recipe here
jennyema is online now   Reply With Quote
Old 10-24-2005, 05:36 PM   #4
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Great idea! I don't have anything yet, but will do some looking.
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 10-24-2005, 05:57 PM   #5
Master Chef
texasgirl's Avatar
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
This stuff is awesome!! I like using it on crackers with cream cheese.

1 cup seeded green bell peppers, finely chopped
1/4 cup jalepeno peppers, finely chopped,seeded if desired (or more to taste)
4 cups sugar
1 cup cider vingar
1 (6 ounce) packet liquid fruit pectin
3-5 drops green food coloring(optional)
5-6 half pint jars

Mix peppers, sugar and vinegar in a large, nonreactive saucepan
Bring to a boil, and boil for 5 minutes.
Let cool at room temperature for 1 hour.
Add pectin and food coloring.
Return to heat, and bring to a full rolling boil for 1 minute.
Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
Wipe tops of jars.
Center lids on top of jars, and screw on bands firmly.
Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
Gently lower jars into water.
Water should cover jars by at least 1".
Bring water to a full boil.
Reduce heat to a gentle boil, cover, and process for 5 minutes.
When processed, carefully remove jars from water using tongs or a jar-lifter.
Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
Jars will make popping sounds while cooling if sealed.
Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
If it does push down, store in refrigerator until used.
Otherwise store in a cool, dark place.
Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.
texasgirl is offline   Reply With Quote
Old 10-25-2005, 12:22 PM   #6
Executive Chef
Join Date: Oct 2004
Posts: 4,357
Cool, kitchenelf.

(Wasn't sure where to post this one.) This food gift can be made at home and put in a jar/box/container of choice or in a gift basket with other goodies. I'll post the link, as there are a few. My favorite would be the Gigantic Popcorn Chocolate Turtles.

mish is offline   Reply With Quote
Old 10-25-2005, 02:53 PM   #7
Master Chef
PA Baker's Avatar
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
I have some for soups and cookies, just can't find them at the moment!

Creole Seasoning

2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all the ingredients thoroughly in a bowl. Store in an airtight container away from light. Use within three months.

Cocoa Mix
2 c powdered sugar
1 c cocoa (Dutch process preferred)
2 ½ c powdered milk
1 tsp salt
2 tsp cornstarch
1 tsp cayenne pepper, more as desired

Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.

-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 11-28-2005, 11:28 AM   #8
Master Chef
crewsk's Avatar
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Here's a bunch that were posted last year! Gift Mix Ideas
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 12-04-2005, 01:15 AM   #9
Executive Chef
Piccolina's Avatar
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Layering the dried, uncooked (if applicable) ingredients for your favourite muesli or granola mix is fun too. I also like to tie a wooden spoon to mixes in jars or some other little item that relates to what is inside the jar

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 12-04-2005, 02:54 AM   #10
Master Chef
cara's Avatar
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
that sounds interesting.... haven´t heard of this in Germany...

LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:40 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.