Novascotiaheavenlyjam Recipes

NOVA SCOTIA HEAVENLY JAM

Nova Scotia Heavenly Jam image

This is sooo good. I have this on a recipe card and don't know where it came from, but the name on the card is L. Gillis. Thanks L. We've enjoyed this for years!

Provided by IslandGirl

Categories Sauces

Time 2h55m

Yield 8 pints

Number Of Ingredients 4

Ingredients

5 cups rhubarb
5 cups sugar
1 can pineapple (crushed or cubed)
1 1/2 packages strawberry Jell-O gelatin dessert

Steps:

Combine the rhubarb and sugar.
Let stand several hours until sugar is completely dissolved.
Add pineapple and cook for 20 minutes.
Remove from heat and add the jello.
Just the dry jello, don't make it up.
Stir for 5 minutes.
Bottle while still hot.

Nutrition Facts : Calories 596.5, Fat 0.2, SaturatedFat 0.1, Sodium 78.1, Carbohydrate 152.3, Fiber 2.4, Sugar 146.4, Protein 2.3

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories Fish Chowder

Time 1h25m

Yield 20

Number Of Ingredients 14

Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

NOVA SCOTIA BEER WARMER

Nova Scotia Beer Warmer image

It gets cold here in Nova Scotia in the winter and we love our beer, so put a little heat to a cool drink to warm you up for that walk home from the bar.

Provided by BOATER RON

Categories Beer Cocktails

Yield 1

Number Of Ingredients 2

Ingredients

1 (12 fluid ounce) can beer
3 dashes hot pepper sauce (e.g. Tabasco™)

Steps:

Pour the beer into a mug or tall glass, and add a few dashes of hot sauce. Drink.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 12.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 1.7 g, SaturatedFat 0 g, Sodium 33.2 mg, Sugar 0 g

HEAVENLY JAM

Heavenly Jam image

This is an old recipe that has been in my family for a very long time. Again, as in many Mennonite recipes the measurements aren't exact since it's hard to expect how many cups chopped fruit with be. You will need equal cups for sugar to cups of fruit. Ex. 4 cups of fruit and 4 cups of sugar.

Provided by BK GeeGee

Categories Fruit

Time 10h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 apples
6 pears
6 peaches
2 oranges
1 lemon
1/3 cup maraschino cherry

Steps:

Wash the oranges and lemons and slice thinly. Put them in a pot with just enough water to cover the fruit. Let it stand in the water overnight. Don't drain the water but cook them in it until they're soft. Wash and peal the remaining fruit. Add to the citrus mixture starting with the firmest fruit first. Cook a bit longer until all the fruit is tender. Measure the fruit and add equal amounts of sugar to the fruit. Boil it slowly until it's thick like a syrup. The jam with thicken more as it cools. Stir in quartered maraschino cherries for colour. Pour into hot sterilized jam jars and seal with the lid. The lids should pop on their own if the jars were hot prior to pouring the jam into them.

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