Amber Marmalade
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oranges
2 grapefruits
2 lemon
water
sugar
Peel fruit, cut peels into very thin strips. Add to saucepan with quart
of cold water, bring to a boil, boil for 10 minutes. Drain. cut fruit
pulp into small pieces, discarding membranes and pith. reserve seeds,
tie in cheesecloth. Add drained peel and measure pressing, add 2 cups
water for each cup of fruit.. Boil rapidly about 40 minutes in broad 5
quart pan. Measure again. Add 1 cup sugar for each cup of fruit liquid,
and seed bag. boil rapidly for 50 minutes, stirring frequently, till
thick and amber.
Remove seed bag, to test, drop small amount on cool saucer, it well hold
with out running when ready: Cool a few minutes, pour into hot sterilized
jars, Seal with paraffin wax. Makes 10 cups.
- - - - - - - - - - - - - - - - - -
Ambrosial Jam
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 peaches -- peeled and pitted
3 large oranges -- seeded
1 medium cantaloupe -- peeled
1 lemon
8 1/4 ounces crushed pineapple
1 cup sugar
Chop all ingredients fine, putting oranges through food chopper and
combine. Add 3/4 cup sugar for each cup of fruit. Let stand overnight.
Next morning, gently cook mixture for 1 hour, stirring frequently.
Ladle into sterilized hot jars to within 1/8 inch of jar top. 'Wipe jar
rim; adjust lids. Process in boiling water bath 5 minutes. Remove from
canner. Makes about 8 pints.
NOTE: you can add 6 maraschino cherries, drained and sliced thin. Just
before removing jam from heat.
- - - - - - - - - - - - - - - - - -
TO PREPARE APPLES FOR JUICE: Remove stems and blossoms ends. Cut into
small pieces (do not peel or core). Place in large saucepan. Add water.
Bring to full boil. Cover and simmer 10 minutes. Crush cooked apples,
cover and simmer 5 minutes longer.
Boil jars on rack in large pot filled with water 10 minutes. Place flat
lids in saucepan with water. Bring to boil; remove from heat. Let stand
in hot water until ready to fill. Drain well.
Combine juice, fruit pectin and butter. Bring mixture to full rolling
boil over high heat, stirring constantly. Quickly add sugar to fruit
mixture. Bring to full rolling boil and boil 1 minute, stirring
constantly. Remove from heat. Skim off any foam.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with
flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn
upright. After 1 hour check seals. Or use water bath method.
Makes 10 cups.
- - - - - - - - - - - - - - - - - -
Place on low heat and stir until sugar is melted, then boil brisk for 20
minutes or until syrup forms thick drops.
- - - - - - - - - - - - - - - - - -
Blackberry Jam
Boil jars on rack in large pot filled with water 10 minutes. Place flat
lids in saucepan with water. Bring to boil; remove from heat. Let stand
in hot water until ready to fill. Drain well.
Crush berries, sieve half the pulp to remove some seeds if desired.
Combine berries, butter and fruit pectin in 8 quart pot. Bring mixture to
full rolling boil over high heat, stirring constantly.
Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1
minute, stirring constantly.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with
flat lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour check seals.
Or use water bath method.
Makes 8 cups.
- - - - - - - - - - - - - - - - - -
Blueberry Jam
Place flat lids in saucepan with water. Bring to boil; remove from heat.
Let stand in hot water until ready to fill. Drain well.
Measure sugar in separate bowl. (Scrape extra sugar from cup with spatula
to level for exact measure.)
Add fruit pectin and butter to fruit. Bring mixture to full rolling boil
over high heat, stirring constantly.
Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1
minute, stirring constantly.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with
flat lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour check seals.
Or use water bath method.
Makes 5 Cups
- - - - - - - - - - - - - - - - - -
Blueberry Marmalade
Remove peel from 1 medium orange and 1 medium lemon. Scrape excess white
pith from peel; cut peel in very fine shreds. Place in a very large
saucepan. Add 3/4 cup of water. Bring to the boil; simmer, covered, for
10 minutes; stirring occasionally. Remove white membrane on fruit; finely
chop pulp (discarding seeds). Add to peel with 3 cups crushed
blueberries. cover; simmer for 12 minutes. Add 5 cups granulated sugar.
Bring to a full roiling boil; boil hard for 1 minute, stirring constantly.
Remove from heat; immediately stir in 1/2 of a 6 ounce bottle (3 ounces
total) of liquid fruit pectin. Skim off foam; stir and skim for 7
minutes. Ladle into hot scalded jars. Seal at once. Makes six 1/2 pints.
- - - - - - - - - - - - - - - - - -
Cranberry-Orange Preserves
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 1/2 cups water
2 oranges -- thinly sliced
1 pound cranberries
3 sticks cinnamon -- broken in half
Combine sugar and water. Bring to a boil, stirring add orange slices;
simmer 25 mintues until peels are tender. Remove slices= with slotted
spoon, set aside. Add cranberries and cinnamon to syrup. cook rapidly
until thick, stirring, about 8 minutes/ Cut orange slices in quarters,
add to cranberry mixture, stir. Pour hot into sterilized jars. Pushing
orange sections against sides. Seal. Boil in a 15 minute water bath.
Makes about 1 quart.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Currant Jelly
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 quarts currant to make 6 1/2 cups juice
1 1/2 cups water
7 cups sugar
1/2 teaspoon butter or margarine
TO PREPARE CURRANT FOR JUICE: Remove stems, crush and place in saucepan.
Add water. Bring to boil, cover and simmer 10 minutes.
Boil jars on rack in large pot filled with water 10 minutes. Place flat
lids in saucepan with water. Bring to boil; remove from heat. Let stand
in hot water until ready to fill. Drain well.
Combine juice, fruit pectin and butter. Bring mixture to full rolling
boil over high heat, stirring constantly.
Quickly add sugar to fruit mixture. Bring to full rolling boil and boil
1 minute, stirring constantly. Remove from heat. Skim off any foam.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly
with flat lids. Screw bands tightly. Invert jars for 5 minutes, then
turn upright. After 1 hour check seals. Or use water bath method.
Makes 9 cups
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups figs
4 cups sugar
4 cups water
1 Thin slice lemon
6 tablespoons soda
6 cups hot water
To remove fuzz, sprinkle soda over figs and add 6 cups hot water. Let
stand 5 minutes. Drain and wash thoroughly in cold water.
Combine sugar and water in large pot. Bring to boil over high flame, add
thin lemon slice.
Drop figs into boiling syrup and cook until tender and transparent.
- - - - - - - - - - - - - - - - - -
Fig Preserves
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds figs
3 pounds sugar
1 pint Karo syrup
1 cup boiling water
Candied ginger -- optional
1 tablespoon lime juice
1 tablespoon salt
1 Lemon -- sliced
Wash and stem figs. Soak for 10 minutes in lime water (1 Tbs lime to 1
gal. water).
Drain, soak in salt water (1 Tbsp. salt to gal. of water) for 10 minutes.
Make syrup by mixing sugar, Karo syrup and 1 cup boiling water, stir
well.
Divide figs into several portions, add about 1/3 of a portion at a time
to boiling syrup. Cook till clear and plump. Repeat until all the figs
have been added and cooked.
Seal in jars.
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
4 cups figs -- washed, peeled and
-- chopped fine
4 small boxe strawberry Jell-O
1 tablespoon lemon juice
Combine all ingredients. Cook over low heat till thicken. Stir at all
times while cooking to avoid sticking or scorching.
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Figs
1 cup sugar -- for each 2 cups of
-- figs
2 Boxes strawberry Jell-O
1 tablespoon lemon juice
Cook over slow fire until thick enough to jell, stirring constantly.
(Don't add any water).
Grape Jelly
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds grapes -- to make 5 cups
-- juice
7 cups sugar
1 1/2 cups water
TO PREPARE GRAPES FOR JUICE: Remove stems, crush and place grapes in
saucepan. Add water. Bring to boil, cover and simmer 10 minutes.
Boil jars on rack in large pot filled with water 10 minutes. Place flat
lids in saucepan with water. Bring to boil; remove from heat. Let stand
in hot water until ready to fill. Drain well.
Combine juice, fruit pectin and butter. Bring mixture to full rolling
boil over high heat, stirring constantly.
Quickly add sugar to fruit mixture. Bring to full rolling boil and boil
1 minute, stirring constantly. Remove from heat. Skim off any foam.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly
with flat lids. Screw bands tightly. Invert jars for 5 minutes, then
turn upright. After 1 hour check seals. Or use water bath method.
Makes 8 cups.
Grapefruit Aspic
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons unflavored gelatin
1 cup cold water
1 cup sugar
2 cups + 6 Tbsp. grapefruit juice
3 tablespoons lemon juice
1/2 cup dry sherry
1/4 teaspoon salt
Grapefruit sections
In a saucepan, stir together the remaining 1/2-cup water and the sugar
over medium heat until the sugar is dissolved.
Pour the mixture into an oiled 9" ring mold and chill until firm.
- - - - - - - - - - - - - - - - - -
Jalapeno Jelly
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bell peppers
1 cup jalapeno peppers
6 1/2 cups sugar
1 1/2 cups cider vinegar
2 packages Certo liquid fruit pectin -- (3 oz.)
Green food coloring
Wash, cut up and seed the peppers and chop in blender or food processor.
Place peppers, sugar and vinegar in large pot. Bring to a rolling boil
and cook until mixture is transparent, about 25 minutes.
Add fruit pectin and food coloring and stir well. Pour into sterilized
jars. Seal jars and heat jelly in jars until sealed good.
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts figs -- peeled and sliced
6 cups sugar
2 packages strawberry gelatin -- (6 oz. each)
1 package powdered fruit pectin -- (1 3/4 oz.)
Combine in large saucepan figs, gelatin and sugar and let stand until
syrup forms.
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bottle apple juice
5 1/4 cups sugar
3/4 cup water
1 Box fruit pectin
Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for exact measure.)
Stir sugar into fruit juice. Set aside for 10 minutes, stirring
occasionally.
Mix water and fruit pectin in small saucepan. (It may be lumpy before
cooking). Bring mixture to boil over high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit juice mixture. Stir constantly
for 3 minutes. (A few sugar crystals may remain.)
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room temperature for 24
hours, then place in freezer. After opening store in refrigerator.
Makes 6 cups.
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups crushed blackberries
5 1/4 cups sugar
3/4 cup water
1 Box fruit pectin
Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for exact measure).
Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.
Mix water and fruit pectin in small sauce pan. (It may be lumpy before
cooking.) Bring mixture to boil over high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3
minutes. (A few sugar crystals may remain.)
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room temperature for 24
hours, then place in freezer. After opening, store in refrigerator.
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups crushed blueberries -- remove stems from
-- berries then crush
1 tablespoon lemon juice
5 1/4 cups sugar
3/4 cup water
1 Box fruit pectin
Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for exact measure).
Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.
Mix water and fruit pectin in small sauce pan. (It may be lumpy before
cooking.) Bring mixture to boil over high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3
minutes. (A few sugar crystals may remain.)
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room temperature for 24
hours, then place in freezer. After opening, store in refrigerator.
Makes 6 cups.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chopped cherries -- pit and finely chop
4 cups sugar
3/4 cup water
1 Box fruit pectin
Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for exact measure).
Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.
Mix water and fruit pectin in small sauce pan. (It may be lumpy before
cooking.) Bring mixture to boil over high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3
minutes. (A few sugar crystals may remain.)
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room temperature for 24
hours, then place in freezer. After opening, store in refrigerator.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bottled grape juice
5 1/4 cups sugar
3/4 cup water
1 Box fruit pectin
Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for exact measure.)
Stir sugar into fruit juice. Set aside for 10 minutes, stirring
occasionally.
Mix water and fruit pectin in small saucepan. (It may be lumpy before
cooking). Bring mixture to boil over high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit juice mixture. Stir constantly
for 3 minutes. (A few sugar crystals may remain.)
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room temperature for 24
hours, then place in freezer. After opening store in refrigerator.
Makes 6 cups.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar pickled jalapeno peppers -- drained, seeded and
-- chopped (10 1/2
-- oz.)
3 cups bottled apple juice
3 tablespoons vinegar
6 cups sugar
Few drops green food coloring
Pour fruit juice into a large bowl with chopped jalapeno peppers, and
vinegar.
Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for exact measure.)
Stir sugar into fruit juice. Set aside for 10 minutes, stirring
occasionally.
Mix water and fruit pectin in small saucepan. (It may be lumpy before
cooking). Bring mixture to boil over high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit juice mixture. Stir constantly
for 3 minutes. (A few sugar crystals may remain.) Add a few drops of
green food coloring if desired.
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room temperature for 24
hours, then place in freezer. After opening store in refrigerator.
Makes 7 cups.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups crushed peaches -- peel & pit before
-- crushing
2 tablespoons lemon juice
5 cups sugar
3/4 cup water
1 Box fruit pectin
Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for exact measure).
Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.
Mix water and fruit pectin in small sauce pan. (It may be lumpy before
cooking.) Bring mixture to boil over high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3
minutes. (A few sugar crystals may remain.)
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room temperature for 24
hours, then place in freezer. After opening, store in refrigerator.
Makes 5 cups.
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups crushed red raspberries
5 1/4 cups sugar
3/4 cup water
1 Box fruit pectin
Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for exact measure).
Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.
Mix water and fruit pectin in small sauce pan. (It may be lumpy before
cooking.) Bring mixture to boil over high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3
minutes. (A few sugar crystals may remain.)
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room temperature for 24
hours, then place in freezer. After opening, store in refrigerator.
Makes 6 Cups
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups crushed strawberries -- remove stems before
-- crushing
4 cups sugar
3/4 cup water
1 Box fruit pectin
Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for exact measure).
Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.
Mix water and fruit pectin in small sauce pan. (It may be lumpy before
cooking.) Bring mixture to boil over high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3
minutes. (A few sugar crystals may remain.)
Fill all containers to within 1/2" of tops. Wipe off top edges of
containers; quickly cover with lids. Let stand at room temperature for 24
hours, then place in freezer. After opening, store in refrigerator.
Makes 4 cups.
- - - - - - - - - - - - - - - - - -
Set over heat, stirring until sugar in dissolved. Bring to boil and cook
over moderate heat, stirring frequently to prevent scorching, 1 hour, or
until clear and thickened.
- - - - - - - - - - - - - - - - - -
Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust
caps, process 15 minutes in boiling water bath.
Wash and peel peaches, wash oranges, remove peel for 1 1/2 of the oranges,
discarding this peel.
Grind the peeled and unpeeled oranges and the peaches. Measure (should be
about 6 cups).
Place in 8 quart kettle sprayed with PAM. Bring to a boil. Boil rapidly
25 to 30 minutes, stirring often.
When thick, pour into hot sterilized jars to within 1/2 inch of top. Put
on lids.
- - - - - - - - - - - - - - - - - -
Cut orange skins into thin strips and insides of oranges into bits.
- - - - - - - - - - - - - - - - - -
Peach Jam
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Peaches -- crushed
2 Tablespoons Lemon Juice
5 1/2 Cups Sugar
1 Box Pectin -- fruit
1/2 Teaspoon Butter
Boil jars on rack in large pot filled with water 10 minutes. Place flat
lids in saucepan with water. Bring to boil; remove from heat. Let stand
in hot water until ready to fill. Drain well.
Prepare fruit, peel, pit and crush peaches. Place fruit and lemon juice
in 8 quart pot.
Add fruit pectin and butter to fruit and bring mixture to full rolling
boil over high heat, stirring constantly.
Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1
minute, stirring constantly.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with
flat lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour check seals.
Or use water bath method.
Makes 6 cups.
- - - - - - - - - - - - - - - - - -
Peach Marmalade
Stir in sugar and bring to a full rolling boil; boil hard 1 minute,
stirring constantly.
Remove from heat and stir in Certo, coconut, almond and cherries at once.
Skim off foam with metal spoon. Keep skimming and stirring for 7 minutes.
Add 1 teaspoon of butter during the 7 minutes.
Put in jars and seal or freeze.
- - - - - - - - - - - - - - - - - -
Peach Marmalade 1
Peel and cut peaches in thin slices. Peel oranges and soak rinds in cold
water for 1 hour. Take pulp of oranges and cut in small pieces; add to
peaches. Add juice of lemon to above. Add sugar, cup for cup until
thickened.
- - - - - - - - - - - - - - - - - -
Peach Preserves
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large orange
1 1/2 quarts diced peaches
juice from 2 lemons
1 cup maraschino cherries -- chopped
6 cups sugar
Grate orange peel, dice orange fruit. Combine with peaches lemon juice,
cherries and sugar in large saucepan. cook until desired consistency.
Ladle into sterilized hot jars to within 1/8 inch of jar top. Wipe jar
rim; adjust lids. process in boiling water bath 5 minutes. Remove from
canner and complete seals.
- - - - - - - - - - - - - - - - - -
Plum Jam
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups cooked plums
8 cups sugar
1/2 cup water
1 Box fruit pectin
Boil jars on rack in large pot filled with water 10 minutes. Place flat
lids in saucepan with water. Bring to boil; remove from heat. Let stand
in hot water until ready to fill. Drain well.
Prepare fruit, pit (do not peel) and finely chop plums. Place in
saucepan with 1/2 cup water. Bring to boil, cover and simmer 5 minutes.
Combine cooked plums with fruit pectin and butter or margarine. Bring
mixture to full rolling boil over high heat, stirring constantly.
Quickly add sugar to fruit mixture. Bring to full rolling boil and boil
1 minute, stirring constantly.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly
with flat lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour check seals.
Or use water bath method.
Makes 9 cups.
- - - - - - - - - - - - - - - - - -
Plum Jelly
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds plums to make 5 1/2 cups juice
7 1/2 cups sugar
1 1/2 cups water
TO PREPARE PLUMS FOR JUICE: Pit (do not peel) and finely chop. Place in
saucepan. Add water. Bring to boil, cover and simmer 10 minutes.
Boil jars on rack in large pot filled with water 10 minutes. Place flat
lids in saucepan with water. Bring to boil; remove from heat. Let stand
in hot water until ready to fill. Drain well.
Combine juice, fruit pectin and butter. Bring mixture to full rolling
boil over high heat, stirring constantly.
Quickly add sugar to fruit mixture. Bring to full rolling boil and boil
1 minute, stirring constantly. Remove from heat. Skim off any foam.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly
with flat lids. Screw bands tightly. Invert jars for 5 minutes, then
turn upright. After 1 hour check seals. Or use water bath method.
Makes 8 cups.
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups sugar
2 quarts strawberries -- washed stemmed and
-- crushed
2 teaspoons grated orange peel
1 package fruit pectin
Measure 4 1/2 cups of crushed berries and grated orange peel into a large
sauce pot. Add fruit pectin and place over high heat. Stir until mixture
comes to a full boil.
Carefully pour hot jam into hot Ball Quilted Crystal jelly jars, leaving
1/4 inch head space.
Wipe jar rim clean and place Ball decorative Lid on jar. Screw band down
evenly and firmly.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups crushed red raspberries
7 cups sugar
1 Box fruit pectin
1/2 teaspoon butter
Boil jars on rack in large pot filled with water 10 minutes. Place flat
lids in saucepan with water. Bring to boil; remove from heat. Let stand
in hot water until ready to fill. Drain well.
Crush berries, sieve half the pulp to remove some seeds if desired.
Combine berries, butter and fruit pectin in 8 quart pot. Bring mixture
to full rolling boil over high heat, stirring constantly.
Quickly add sugar to fruit mixture. Bring to full rolling boil and boil
1 minute, stirring constantly.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly
with flat lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour check seals.
Or use water bath method.
Makes 8 cups.
Strawberry Jam
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups crushed strawberries
7 cups sugar
1 Box fruit pectin
1/2 teaspoon butter or margarine
Boil jars on rack in large pot filled with water 10 minutes. Place flat
lids in saucepan with water. Bring to boil; remove from heat. Let stand
in hot water until ready to fill. Drain well.
Combine berries, butter and fruit pectin in 8 quart pot. Bring mixture
to full rolling boil over high heat, stirring constantly.
Quickly add sugar to fruit mixture. Bring to full rolling boil and boil
1 minute, stirring constantly.
Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly
with flat lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour check seals.
Or use water bath method.
Makes 8 cups.
- - - - - - - - - - - - - - - - - -
Add sugar and mix with light strokes until sugar is partially dissolved.
Place kettle over full flame and bring mixture to a full, rolling boil.
Boil 12 minutes.
Skim off foam and let berries stand until thoroughly cold.
Recipe courtesy of Miss Julia Hunter, Home Economics Department, Lone Star
Gas Company
- - - - - - - - - - - - - - - - - -
2. For recipes using less sugar, try SURE JELL Light Fruit Pectin.
8. A full rolling boil is a boil that does not stop when stirred.
- - - - - - - - - - - - - - - - - -
2. For recipes using less sugar, try SURE JELL Light Fruit Pectin.