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How To Can Peach Habanero Jelly

This peach habanero jelly is delicious, with the perfect amount of sweet and heat! You can modify the heat if you’re not quite brave enough to use an entire 1/2 cup of habanero peppers, and I’ll explain how to do that later in the post!

One of my best sellers is Habanero Gold Jelly, which is a Ball recipe. While it is absolutely delicious, it is also chock full of sugar. One half-pint jar contains about 200 grams of added sugar! This recipe is great if you’re looking for a lower sugar option, with only about 50 grams of sugar in one half-pint jar!

How to Use Peach Habanero Jelly

A popular way to use habanero jelly is over cream cheese as a sort of dip/topping for crackers. But there are so many ways to use it! Here’s a list of my customers’ favorite ways to use peach habanero jelly:

  • Over baked salmon
  • A baste for ribs or any kind of BBQ
  • A sauce for wings
  • A glaze for pork chops
  • On cornbread
  • A replacement chili sauce dip for egg/spring rolls–mix with a little vinegar to make it saucier
  • A mix in for a piña colada

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Supplies to Make Peach Habanero Jelly

For this particular recipe, I recommend using a steam juicer! If you haven’t read my post about my favorite canning supplies, I recommend taking a look for items that make canning projects easier!

You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find the bulk version here.

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Reducing the Spice

If you prefer a milder jam, swap a portion of the habanero for yellow or orange bell peppers. It is safe to swap pepper varieties. However, you must keep the amount the same. So, whatever peppers you choose to use, make sure you’re only using 1-cups-worth of peppers total in the recipe.

Recipe Video

Recipe

Recipe adapted from Pomona’s Pectin Peach-Jalapeno Jelly recipe.

Ingredients

Instructions

  1. Pit peaches and add to steam juicer. Steam juice until juice stops dripping.
  2. Bring peppers and vinegar to a boil in a large stockpot. Cover and simmer for 5 minutes. 4 cups of peach juice and put in large stockpot.
  3. After 5 minutes, add peach juice and calcium water to the stockpot.
  4. Bring mixture to a boil.
  5. While waiting for mixture to come to a boil, combine sugar and Pomona’s Pectin powder in separate bowl.
  6. Once mixture comes to full boil, slowly add in sugar and pectin mixture. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
  7. Store jam in refrigerator or continue with canning instructions.

    8. Canning Directions

  8. Fill clean, warm jars with jelly mixture, making sure to leave 1/4-inch headspace.
  9. Debubble and double-check headspace. Add more mixture, if needed.
  10. Clean jar rim off to ensure no jelly is on it.
  11. Put a clean lid on and screw on band until fingertip tight.
  12. Put in water bath canner.
  13. Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
  14. Water bath process for 10 minutes, adjusting for altitude.
  15. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  16. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  17. Wash jars and store without bands on.

More Posts for You

An image of canning jars with orange sauce in them and an image of peaches in a paper bag. The words say, "Canning Zesty Peach BBQ Sauce."

How To Can Peach BBQ Sauce

This safe, tested recipe from Ball and Bernardin is a fruity, delicious way to preserve peaches! This is a great option if your family doesn’t eat a lot of jam or jelly and the best part is that it’s easily customizable!

How To Safely Customize Peach BBQ Sauce

First, you can swap out the apple cider vinegar for a vinegar of your choice, as long as it is still diluted to 5% acidity. It must be at least 5% acidity, which you can check on the ingredients list on the bottle.

Second, you may safely replace the sweet bell peppers for any other kind of pepper! That means a different color, a different level on the Scoville scale, a sweet pepper for a hot or super hot pepper, etc.!

And, finally, you may add to or take away from the amount of red pepper flakes you use in your sauce within reason. I personally would only add about 1 teaspoon extra of dry spices to ensure I didn’t add too much non-acidic ingredients and throw off the pH balance that makes a recipe safe for water bath canning.

How To Use Peach BBQ Sauce

The Ball Complete Book of Home Preserving says this sauce is delicious on chicken and fish, but my family loves it on pork! It’s extra delicious as a marinade on smoked or grilled meats, and the combination of the sweet peach and the bite from the vinegar and pepper flakes blend beautifully!

Recipe Video

Recipe

Modified from the Ball Zesty Peach BBQ Sauce recipe.

Ingredients

Instructions

  1. Combine all ingredients to heavy bottom stock pot.
  2. Heat over medium high heat until it comes to a full rolling boil.
  3. Reduce heat and simmer for 10 minutes.
  4. Use an immersion blender to blend the sauce until it is smooth.
  5. Simmer for another 10 minutes or until the sauce has thickened slightly but is still thin.
  6. Store sauce in refrigerator or continue with canning instructions.

    7. Canning Instructions

  7. Fill clean, warm jars with sauce, making sure to leave 1/2-inch headspace.
  8. Clean jar rim off to ensure no sauce is on it.
  9. Put a clean lid on and screw on band until fingertip tight.
  10. Put in water bath canner.
  11. Fill remaining jars until sauce is gone.
  12. Process in a water bath canner for 15 minutes, adjusting for altitude.
  13. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  14. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  15. Wash jars and store without bands on.
An image of homemade fruit leather rolled up and an image of a girl pulling fruit leather off of a silicone dehydrator mat. The words say, "How To Make Fruit Leather."

How To Make Fruit Leather

Fruit leather is a great way to ensure no fruit goes to waste, including fruit you have juiced with your steam juicer! You can customize flavors and even add protein powder, if you desire!

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Customizing Fruit Leather

The flavor possibilities are endless when it comes to fruit leather! I’ve included the ingredients I used to make peanut butter apple fruit leather and pineapple mango fruit leather, but use your creativity to come up with flavors you would like and enjoy!

The most important thing is to keep your mixture an applesauce consistency. You want it to be spreadable–not too runny and not too thick.

Flavor Ideas

  • PB&J – peanut powder and grapes or strawberries
  • Mangonada – mango and chamoy, sprinkled with Tajin
  • Triple berry – strawberry, blueberry, and raspberry
  • Watermelon mint – watermelon and fresh mint leaves
  • Salted caramel apple – apples and a dash of caramel, sprinkled with flaked salt
  • Mango habanero – mango and habanero peppers to taste (if you like this flavor, check out my pineapple habanero jam recipe!)

What Equipment Do I Need?

To make fruit leather, it’s helpful if you have a food processor, an immersion blender, a dehydrator, and silicone dehydrator sheets that fit in your dehydrator. If you’re going to make the tropical fruit version I made in this recipe, I love this pineapple corer and slicer!

I also recommend investing in a steam juicer if you plan on doing much canning/jelly making. The reason I made fruit leather this week is because I had leftover plum pulp from making plum jelly! I wanted to use that pulp instead of throwing it away, and it worked perfectly in my peanut butter apple (plum) fruit leather!

Recipe Video

Fruit Leather Recipe

Peanut Butter and Apple Fruit Leather Ingredients

    • Pineapple Mango Fruit Leather Ingredients

Instructions

  1. In a food processor, combine ingredients until smooth.
  2. If you desire a smoother texture, use an immersion blender until desired texture is reached.
  3. Spread fruit mixture onto silicone dehydrator sheets.
  4. Dehydrate at 110 degrees Fahrenheit for 14 hours.
  5. After 14 hours, check fruit leather. You should be able to easily peel it off of the silicone sheets and it should be sticky to the touch, but not wet. If it is still wet, dehydrate at 110 degrees Fahrenheit for two more hours or until dehydrated properly.
  6. Cut into strips and roll up.
  7. Store in a glass container for up to 3 months.
There are two images--one of fresh plums and another of jars filled with jelly. The words read, "Low sugar plum jelly."

Canning Low Sugar Plum Jelly

This low sugar plum jelly is a perfect mix of tart and sweet! It’s super easy (and fast) to make using a steam juicer!

How Much Fruit Do I Need?

One thing that always frustrates me about canning recipes is trying to figure out how much fruit I need. But that’s where this recipe really shines! You need as much fruit as you have or want to get! The necessary pectin, calcium water, sugar, and lemon juice is added per cup of juice, so it doesn’t matter if you have 2 cups or 20 cups of juice, you can still use this recipe!

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Supplies to Make Plum Jelly

To make this plum jelly, you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find it available in bulk here.

A steam juicer makes this project so much faster, and I absolutely love mine! If you plan on making much juice and/or jelly, a steam juicer is definitely worth the investment.

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that it can easily hold 12-14 half-pint jars! For this particular recipe, I was able to make 11 half-pint jars and 7 quarter-pint jars of plum jelly by stacking my jars!

YouTube Video

Plum Jelly Recipe

Recipe created using Pomona’s Pectin Create Your Own Recipe.

Ingredients

Instructions

  1. First, clean and remove stems from plums.
  2. Put plums in strainer pot of steam juicer and fill bottom pot with water.
  3. Heat steam juicer until water is simmering.
  4. Simmer and add water, if needed, until juice from the plums gets lighter.
  5. Remove from heat.
  6. Add plum juice, lemon juice, and calcium water to a large stock pot.
  7. Heat over high heat until boiling.
  8. While waiting for juice to boil, mix sugar and Pomona’s Pectin. Set aside.
  9. Once juice is boiling, slowly add sugar and pectin mixture, whisking or stirring constantly to prevent the pectin from clumping.
  10. Bring mixture back up to boiling. Then, remove from heat.
  11. Carefully skim foam off of your jelly, if any formed.
  12. Store jelly in refrigerator or continue with canning instructions.

    13. Canning Instructions

  13. Fill clean, warm jars with jelly, making sure to leave 1/4-inch headspace.
  14. Clean jar rim off to ensure no jelly is on it.
  15. Put a clean lid on and screw on band until fingertip tight.
  16. Put in water bath canner.
  17. Fill remaining jars until jelly is gone.
  18. Process in a water bath canner for 10 minutes, adjusting for altitude.
  19. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  20. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  21. Wash jars and store without bands on.
Two images - one of a girl removing a jar from a pressure canner and another picture of broth in Mason jars. Words say: Make and Can Beef Bone Broth

Making and Canning Bone Broth

Bone broth is a great way to ensure nothing goes to waste in your kitchen and, as a bonus, it’s delicious and nutritious too! Bone broth might take some time to develop that delicious, rich flavor, but its mostly hands-off time!

Waste-Free Bone Broth

Making bone broth gives you a way to use bones and veggie scraps that would otherwise be thrown away. You can use bones from the butcher, leftover from a meal, or from a rotisserie chicken!

Sam’s and Costco have $5 rotisserie chickens, and we’ll often pick one up when we’re running errands. I put the bones in a reusable freezer bag and store them in the freezer until I have enough to make broth.

For veggie scraps, I save carrot peels and tops, onion tops, bell pepper cores, and celery stalk leaves! I also store these in the freezer until I’m ready to make broth.

Bone Broth Recipe Steps

1. Roast the bones and vegetable scraps.

First, you need to roast the bones and vegetable scraps. Just put your bones and veggie scraps in a single layer on a baking tray(s) and roast at 450 degrees Fahrenheit for about an hour, turning the bones over halfway through.

You can technically skip this step, but I highly recommend taking the time to roast the bones and veggie scraps! Roasting browns the bones, which is called the Maillard reaction. I’m no scientist, but Google says this reaction “transforms proteins and sugars into complex flavors, aromas, and colors when heat and moisture are applied.”

2. Put the roasted bones and scraps in a pot to simmer.

You can use a slow cooker, a pot on the stovetop, an Instant Pot, or, my personal favorite, an electric roaster! Cover the bones and veggie scraps with water, add in 1 1/2 cups apple cider vinegar, and any aromatics you want. I usually keep it simple and only add some bay leaves and whole peppercorns.

3. Simmer as long as you want!

I love letting my broth simmer over a day. It smells delicious and I know it’s just making the final product richer and more nutritious the longer it goes!

4. Let cool slightly, then remove bones and strain the broth.

Take your broth off of the heat and leave uncovered for 1-2 hours to cool. Then, remove bones and strain the broth.

5. Cool in the refrigerator overnight or until fat solidifies on top.

Cool the broth in the refrigerator overnight or until the fat solidifies on top. Even if you can palate consuming this fat, you definitely do not want to skip this step if you’re planning on canning or freezing your broth! The fat can go rancid faster than the broth, even in the freezer, and, when canning, the lids can fail to seal if any of that fat gets under the seal.

6. Remove fat from top of broth.

Once the broth has cooled and the fat has solidified on top, remove the fat. I use a slotted spoon to scoop out the large chunks of fat and a small, fine mesh strainer to skim the little pieces of fat off the top.

7. Consume, freeze, or reheat if you’re canning the broth.

At this point, you can either drink the broth or use it to cook with. You can also freeze the broth if you have the freezer space, or reheat the broth if you’re planning on canning it!

Canning Bone Broth

If you want to can the delicious bone broth you just made to consume later, you must pressure can it. Water bath canning is reserved only for acidic foods, like most jams, jellies, and pickles, and it is not safe to water bath can non-acidic foods. I will include canning instructions below. Check out my must-have canning supplies post here!

Recipe Video

Making and Canning Bone Broth

Ingredients

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Arrange bones and vegetable scraps in a single layer on a baking tray(s).
  3. Roast in preheated oven for one hour, turning halfway through.
  4. Once bones have browned and vegetables smell aromatic, put into a stock pot, slow cooker, or electric roaster.
  5. Simmer for 24-36 hours.
  6. Remove from heat and allow to cool.
  7. Once cooled slightly, remove bones and strain the broth.
  8. Set in refrigerator overnight or until fat solidifies on top.
  9. Once the broth has cooled and the fat has solidified on top, remove the fat using a slotted spoon to scoop out the large chunks of fat and a small, fine mesh strainer to skim the little pieces of fat off the top.
  10. Consume, freeze, or reheat if you’re canning the broth.

Canning Instructions

  1. Reheat broth to boiling.
  2. While broth is reheating, prepare pressure canner according to instructions that came with your canner.
  3. Once broth is boiling, fill pint- or quart-sized jars, leaving 1-inch headspace.
  4. Apply a new, clean lid and a band fingertip tight.
  5. Put jar in canner.
  6. Once jars are filled and in the canner, put the lid on and process according to the instructions that came with your canner.
  7. Once pressure canner comes up to pressure, process 20 minutes for pints or 25 for quarts at 10 pounds PSI if you live at 1,000 feet or less above sea level or 15 pounds PSI if you live above 1,000 feet above sea level. For dial-gauge pressure canners, follow these instructions.
Image of pumpkins of various sizes and colors on a wood floor.

Preserving Pumpkin Puree

It’s June and, before preserving season is in full swing with produce coming in from the garden, it’s time to take care of any pumpkins and winter squash left over from last year’s harvest! The National Center for Home Food Preservation does not recommend canning pumpkin puree because of potential density issues, so how else can we preserve pumpkin? By dehydrating and freezing it!

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Dehydrating Pumpkin Puree

Dehydrating pumpkin puree is my favorite way to preserve it because I use it to make my Pumpkin Bars In a Jar and because it rehydrates just like canned puree! It’s also a great way to save your freezer space for other things.

All you need to dehydrate pumpkin puree is an oven, an immersion blender (or regular blender or food processor), a dehydrator, and a food processor! I use a 6-tray Cosori dehydrator and absolutely love it!

Here’s a quick run-through of the dehydrating process! First, bake the pumpkin until cooked through. Then, puree the pumpkin with a blender or immersion blender and cook down until you reach your desired consistency. Then, spread on fruit leather sheets and dehydrate at 125 degrees Fahrenheit in a dehydrator for 10-12 hours. To tell if the pumpkin is properly dehydrated, bend a corner of the pumpkin sheet. If it breaks, it’s finished. If it does not break, continue dehydrating until it is completely dehydrated. Using a food processor, process the pumpkin until it is a powder or very small pieces. Store in a mason jar.

Freezing Pumpkin Puree

This is the fastest and easiest way to preserve pumpkin puree. All you need to freeze puree is an oven, an immersion blender (or regular blender or food processor), and a freezer!

I also recommend these stands that hold reusable or disposable freezer bags open so you can fill them more easily.

Rehydrating Pumpkin Puree

To rehydrate pumpkin puree, the water-to-pumpkin ratio is 4:1. So, if you want about one cup of pumpkin puree, you would combine 1 cup of water and 1/4 cup of pumpkin puree powder. You can add more water if you want a thinner consistency or less water if you want a thicker consistency.

Pureeing Pumpkin Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. While oven is preheating, cut pumpkin in half and scoop out seeds.
  3. Cut pumpkin into pieces that will fit on your baking tray(s).
  4. Put pumpkin onto trays with skin-side up and put trays into oven.
  5. Bake for 45 minutes or until pumpkin is tender.
  6. Remove from oven and let cool until it is cool enough to touch.
  7. If there is any water in the baking trays, drain it off.
  8. Remove skin from pumpkin. It should peel off, but, if it doesn’t, you can use a spoon or a knife to separate the skin from the pumpkin flesh.
  9. Add baked and peeled pumpkin to a large bowl or stock pot.
  10. Using an immersion blender, blender, or food processor, blend pumpkin until it is the consistency of pumpkin puree.
  11. If you would like the pumpkin puree to be thicker, cook it over medium high heat, stirring constantly, until it reaches your desired consistency.

Dehydrating Pumpkin Puree Instructions

  1. Fill fruit leather trays that fit your dehydrator with pumpkin puree.
  2. Make sure the pumpkin puree is spread evenly on the trays.
  3. Dehydrate at 125 degrees Fahrenheit for 10-12 hours.
  4. After 10-12 hours, check the pumpkin puree for dryness.
  5. If the dehydrated puree doesn’t snap when it is broken, put the trays back in and continue dehydrating at 125 degrees Fahrenheit for 2-hour periods until completely dehydrated.

    6. Powdering Pumpkin Puree Instructions

  6. Once the puree is completely dehydrated, break it into smaller pieces that will fit in your food processor.
  7. Process until the puree turns into a powder or smaller pieces.
  8. Store puree in a mason jar, turning every day for 5-7 days to ensure there are no clumps of pumpkin puree.
  9. If your puree is clumping, it’s a sign that the pumpkin puree might not have dehydrated completely. Spread the puree pieces on a dehydrating tray and dehydrate again until completely dehydrated.

    10. Rehydrating Pumpkin Puree Powder Instructions

  10. In a 4:1 ratio, combine warm water and pumpkin puree powder. For example, if you want to rehydrate 1 cup of pumpkin puree, add 1 cup of water to 1/4 cup pumpkin puree powder.
  11. Use as you would use pumpkin puree.

Freezing Pumpkin Puree Instructions

  1. Label reusable or disposable freezer bags with the name of what you’re freezing and the date you’re freezing it.
  2. Put the desired amount of pumpkin puree into reusable or disposable freezer bags.
  3. Flatten out, ensuring as much air as possible is pushed out of the freezer bag.
  4. Freeze until ready to use.
Image of strawberries and a woman taking jars out of a large pot. Text says "Sugar Free Strawberry Jam in the Ball FreshTECH Jam & Jelly Maker."

No Sugar Added Strawberry Jam

No sugar added strawberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker! I love my J&J Maker, but I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. The first recipe I tried is my husband’s personal favorite–no sugar added blueberry jam! It’s a Bernardin recipe and you can find my post about it here. Keep reading to learn how to make this strawberry jam in the Jam & Jelly Maker!

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Why Use the Jam & Jelly Maker?

The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!

Supplies to Make Strawberry Jam

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Will Other Berries Work in this Recipe?

Yes! According to the Bernardin website, the strawberries in this recipe can be replaced with raspberries, blueberries, sour cherries, gooseberries, or blackberries!

Recipe Video

How to Make No Sugar Added Strawberry Jam in Jam & Jelly Maker

Ingredients

Instructions

  1. First, mash 4 cups of rinsed strawberries.
  2. Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
  3. Sprinkle pectin on bottom of Jam & Jelly Maker, spread strawberry mash evenly over the top, and add in fruit juice.
  4. Press “Jam” and press “Enter.” The J&J Maker will start stirring.
  5. After 4 minutes, the J&J Maker will beep. If you are adding any sweetener or butter, add it now, pouring the sweetener evenly over the top of the mixture. Put lid on.
  6. For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
  7. The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.

    8. Canning Directions

  8. Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
  9. Debubble and double-check headspace. Add more jam, if needed.
  10. Clean rim off to ensure no jam is on it.
  11. Put a clean lid on and screw on band until fingertip tight.
  12. Put in water bath canner.
  13. Fill remaining jars until jam mixture is gone.
  14. Water bath process for 10 minutes, adjusting for altitude.
  15. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  16. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  17. Wash jars and store without bands on.
Image of cinnamon sweet rolls in a casserole dish.

Sourdough Sweet Rolls with Fresh Milled Flour

If you’re new to milling your own flour, this is a great recipe to start with! It uses fresh milled flour along with some all purpose flour to help with the transition!

Image of sweet rolls in a pie dish covered with icing.
Image of cinnamon sweet rolls in a casserole dish.

Toppings

A traditional filling is a cinnamon filling, but my family loves when I use jams, jellies, and marmalades in these sourdough sweet rolls in place of the traditional cinnamon! The family favorite is an orange marmalade filling. If you haven’t tried my orange marmalade recipe yet, you must! It is my family’s go-to!

Recipe Video

Image of garlic plant with a garlic scape.

Garlic Scapes Recipe – Compound Butter

May through June is garlic scape harvest season, and I’m sharing my absolute favorite garlic scapes recipe! This compound butter is rich and creamy with the perfect amount of garlicky flavor!

What Are Garlic Scapes

Garlic scapes are the flowering part of a hardneck garlic plant. If you don’t grow garlic, you may be able to find them at farmer’s markets in May and June.

Garlic scapes are lightly flavored, but still taste very similar to garlic! They can be used in place of garlic for pickier eaters or those who just don’t love the spice that comes with traditional garlic.

If you can’t find garlic scapes, you can replace the scapes with green or bunching onions instead! It will still make a delicious compound butter that you’ll want to put on potatoes, steaks, and more!

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How To Use This Garlic Scapes Recipe

Garlic scape compound butter is delicious on anything butter and garlic would be good on. My favorite way to eat it is on a loaded baked potato, but it’s also delicious when used to make garlic bread and to baste steak with.

Equipment

While I do recommend using a standing mixer and food processor for this recipe, you can hand mix and chop if you don’t have that equipment.

However, I do suggest having some molds to shape your butter–I used ice cube trays similar to these! They have a silicone bottom, which makes for super easy removal. If you don’t want to purchase molds, you can simply use plastic wrap or parchment paper to form a log of butter instead.

If you’re looking for the butter molds that are the size of a stick of butter and have lines for 1 tablespoon measurements, you can find them here.

I store my butter in the freezer in reusable, resealable freezer bags. These are my favorite!

Recipe Video