Details for LJS CONSUMER PRODUCTS DIVISION - Ad from 2021-07-22

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GET
CREATIVE
WITH
VEGETABLES

Garden
Roundup

Ginger-Brown
Sugar Sweet
Potato Butter

Prep 25 minutes
Bake 40 minutes at 425°F
Cook 30 minutes Cool 30 minutes
Freeze up to 6 months

After you’ve eaten all the fresh vegetables you
can handle, it’s time
to get creative. Turn those extra onions, corn,
sweet potatoes,
and other veggies into savory-sweet jam, relish,
and butter.

cups packed brown sugar
cup apple juice
cup lemon juice
Tbsp. grated fresh ginger
tsp. salt
tsp. ground nutmeg

1. Preheat oven to 425°F. Scrub
sweet potatoes thoroughly with a
brush; pat dry. Prick sweet potatoes
with a fork. Bake 40 to 60 minutes
or until tender; cool slightly. Cut
sweet potatoes in half lengthwise.
Scoop out pulp, discarding skins.
Transfer potato pulp to a food
processor. Cover; process until very
smooth, scraping sides of bowl
occasionally. Measure 4 cups sweet
potato puree (save remaining puree
for another use).
2. In a 5-qt. nonreactive heavy pot
combine the 4 cups sweet potato
puree and remaining ingredients.
Bring to boiling; reduce heat.
Simmer, uncovered, 30 minutes,
stirring frequently (if mixture
spatters, reduce heat further).
3. Ladle sweet potato butter
into half-pint freezer containers,
leaving a ½-inch headspace. Cool
30 minutes. Seal containers. Freeze
up to 6 months or refrigerate up
to 1 week. Makes 5 half-pints.

COMING 07.25.21
PER 2 TBSP. 62 cal., 0 g fat,
0 mg chol., 27 mg sodium, 15 g carb.,
1 g fiber, 11 g sugars, 0 g pro.

SWEET POTATOES
OR YAMS?

Sweet potatoes are tubers
commonly available in two
varieties. One has light skin and
pale flesh; the other has reddish
skin and vibrant orange flesh.
Yams are tubers native to Asia
and Africa. The “yams” at the
grocery store are most likely
orange-flesh sweet potatoes,
which are often mislabeled
in the United States. For this
recipe, look for small to medium
orange-flesh sweet potatoes.

8
1
1½
¾
¾
½
1¼
¾
2
1
1
½

3½ to 4 lb. orange-flesh
sweet potatoes
1½
⅔
¼
1
¼
¼

Corn Relish

Prep 1 hour Cook 25 minutes
Process 15 minutes
to 10 ears of corn
cup water
cups chopped celery
cup chopped red sweet pepp
cup chopped green
sweet pepper
cup chopped onion
cups vinegar
cup sugar
tsp. dry mustard
tsp. pickling salt
tsp. celery seeds
tsp. ground turmeric

1. Remove husks from ears
of corn. Scrub with a stiff brush
to remove silks; rinse. Cut kerne
from cobs; do not scrape. Measur
4 cups kernels.
2. In a 4- to 5-qt. nonreactive
pot combine the 4 cups corn
kernels and the 1 cup water. Bring
to boiling; reduce heat. Simmer,
covered, 4 to 5 minutes or until
corn is nearly tender; drain.
3. In same pot combine corn,
celery, sweet peppers, and onion.
Stir in remaining ingredients.
Bring to boiling, stirring to
dissolve sugar; reduce heat.
Simmer, uncovered, 25 minutes,
stirring occasionally.
4. Ladle hot relish into hot,
clean half-pint canning jars,
leaving a ½-inch headspace.
Process filled jars in a boilingwater canner 15 minutes.
Makes 5 half-pints.

PER TBSP. 43 cal., 0 g fat,
0 mg chol., 75 mg sodium, 10 g carb.,
1 g fiber, 7 g sugars, 1 g pro.

Roasted Garlic and Sweet Onion Jam

Prep 20 minutes Roast 35 minutes at 400°F
Cook 30 minutes Freeze up to 6 months
1 garlic bulb
1 Tbsp. olive oil
1 cup finely chopped sweet onion,
such as Vidalia or Maui
½ cup sugar
½ cup finely chopped Granny Smith apple
½ cup balsamic vinegar

1. Preheat oven to 400°F. Cut off top ½ inch
of garlic bulb to expose end of each clove.
Leaving bulb whole, remove any loose, papery
outer layers. Place bulb, cut end up, in a
custard cup or on a double thickness of foil.
Drizzle bulb with oil. Cover with foil or bring
foil up around bulb and fold edges together to

loosely enclose. Roast 35 to 40 minutes or
until garlic feels soft; cool.
2. Squeeze garlic cloves and juices into a
medium saucepan. Add remaining ingredients.
Bring to boiling over medium-high, stirring
occasionally; reduce heat. Simmer, uncovered,
30 minutes or until thickened, stirring
occasionally.
3. Transfer to two 4-oz. freezer containers
or one 8-oz. freezer container, leaving a
½-inch headspace. Freeze up to 6 months.
Makes 1 cup.

PER TBSP. 48 cal., 1 g fat (0 g sat. fat), 0 mg
chol.,
3 mg sodium, 10 g carb., 0 g fiber, 8 g sugars,
0 g pro.

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