Little Smokies In Cherry Preserves Food

10 EASY LITTLE SMOKIES APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a little smokies appetizer in 30 minutes or less!

BEST CHERRY PRESERVES

Steps:

• Sterilize your jars and keep them hot while you're cooking the preserves.
• Place cherries in a large, heavy duty dutch oven.
• Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
• Bring to a full boil, stirring, over high heat.
• Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
• Remove from heat; skim off foam.
• Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
• Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
• Place lids and screw on bands fingertip tight.
• Process in a boiling water bath for at least ten minutes, depending upon your altitude.
• When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
• After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.

LITTLE SMOKIES IN CHERRY PRESERVES

Steps:

• Bring little smokies and the preserves to a low boil and then simmer for about 5-10 minutes or until the jelly thickens a little. Stir occasionally to keep from burning or sticking.
• We put them in a serving dish if they are going to be eaten fairly quickly. If to be left out for guests to graze on for awhile, then we puy them in a fondue pot (or sometimes we set out an electric skillet on low) to keep warm.
• Easily doubled or tripled for large crowds.
• Note - two 18 ounce jars of preserves and 3 packages of smokies do well for a large batch.

BLACK BING CHERRY PRESERVES

Steps:

• Combine the cherries and sugar in a large, heavy, shallow, non-reactive saucepan.
• Set aside to plump, several hours or as long as overnight.
• Add the water to the cherries and bring to a boil.
• Cook for 5 minutes; then add the lemon juice and boil rather fast until the juice has thickened like jelly and a candy thermometer reads 221*F.
• Remove pan from heat and allow the preserves to sit overnight, covered; refrigerate them, if you'd rather.
• The next day, reheat the preserves to the boiling point and spoon them into hot, sterilized canning jars and seal.
• Store in the refrigerator, or (better) in the freezer.

SASSY LITTLE SMOKIES

Steps:

• Brown little smokies in a large saute pan.
• Combine bbq sauce and marmalade in a bowl. Pour over sausages.
• Saute about 5 minutes until heated through.
• Can transfer mixture to crock pot if want to keep warm for extended period of time.
• **Variation: combine all ingredients in crock pot and wait til sausages plump up (should take about 3 hours on low).

PINEAPPLE SMOKIES

Steps:

• In a large saucepan, combine the sugar, flour and mustard. Gradually stir in the pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add sausages; stir to coat. Cook, uncovered, until heated through, about 5 minutes longer. Serve warm.

BEST LITTLE SMOKIES EVER

Steps:

• In a large saucepan, combine: ketchup, vinegar, brown sugar, mustard, cloves and cinnamon.
• Mix well.
• Add the Little Smokies (drain out the liquid from packages) and cover.
• Simmer on medium-low heat for about 30-45 minutes or until Little Smokies are heated through, stirring occasionally.
• If doing these in a crockpot; combine ketchup, vinegar, brown sugar, mustard, cloves and cinnamon in a bowl.
• Mix well.
• Add the Little Smokies (drain out the liquid from packages) to the crockpot and pour sauce mixture over them.
• Stir to evenly coat Little Smokies.
• Cook on high heat 2-4 hours before serving, or until Little Smokies are heated through, stirring occasionally.

GROUND CHERRY PRESERVES

Steps:

• Remove husks from ground cherries and wash.
• Boil water, sugar and lemon juice together for five minutes or until clear; skim.
• Add fruit and simmer until clear and tender.
• Seal at once in sterilized jars, filling to the top of the jars with the boiling syrup.

BLACKBERRY AND BING CHERRY PRESERVES

Steps:

• Rinse blackberries and cherries.
• Press blackberries through a sieve or a food mill to remove the seeds.
• Stem cherries and remove pits.
• Coarsely chop cherries in a food processor.
• Combine blackberries, chopped cherries, pectin, lemon juice and butter in large stockpot.
• Bring to a boil and cook 1 minute, stirring constantly.
• Add sugar all at once and return to a boil.
• Bring to a boil that cannot be stirred down and boil 1 minute.
• Remove from heat and add almond extract.
• Let sit for 5 minutes stirring every 30 seconds.
• Ladle into sterilized jars using the USDA guidelines for water bath canning leaving a 1/4" headspace.
• Wipe rims and place lids and screw rings on jars.
• Place jars in water bath canner and make sure you have at least 1-2 inches of water covering the jars.
• Place lid on pot and bring to a hard rolling boil (do not remove lid).
• Process in boiling water bath for 10 minutes.
• Turn off heat, remove lid from pot and let sit for 5 minutes.
• Remove jars from pot and set aside to seal and cool.