Preserving
| Category: Preserving | |
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- Apple Peel Jelly
- Hi Laurie, This is a good, easy recipe for Apple Peel Jelly. Place apple peels, lightly packed, into a 4.5 qt. pot with 5 cups of water. There should be about 3-4 inches of peels in the pot. Bring to a boil, then redu...
- Rose Hip Apple Wine Jelly
- Could this be it? Rose Hip - Apple - Wine Jam 3 cups plump, ripe rose hips 3 tart medium red apples 5 cups water 1 cup dry white wine (Chardonnay or Sauvignon Blanc) 3 rounded tsp. Fruit-Fresh® or ascorbic aci...
- Sugar Free Blackberry Jam
- Blackberry Jam 4 cups crushed blackberries 8 T. liquid non sugar sweetener Combine crushed blackberries and sweetener in a med. saucepan. Bring to a boil, stir constantly until mixture thickens. Ladle into hot ja...
- Cranberry Walnut Jam and Homemade Maple Walnut Syrup
- You need to add the walnuts to something acidic or something like maple syrup. WALNUT JAM Makes about 6 (1-cup) jars 5 cups prepared fruit (5 cups cranberries) 2 cups water 1/2 cup chopped Planters Walnuts ...
- Fixing Runny Jams - Remaking Soft Jellies
- Runny Jams First, give it 3-4 weeks as some take that long to gel. I don't know if you used commercial pectin or not. REMAKING SOFT JELLIES Measure jelly to be recooked. Work with no more than 4 to 6 cups at...
- Amber Pear Preserves
- This recipe is approx. 100 years old and you're in for a treat. AMBER PEAR PRESERVES 4 cups under-ripe pears 3 cups sugar 1 1/2 tbsp lemon juice Peel and chop the pears. Add the sugar and lemon juice and let s...
- Herb Jelly
- HERB JELLY "I found a recipe in an herbal book of mine for "herb jelly". It uses apples as a base and flavors with the herbs you add. For earl grey jelly just add bergamot (the flower that gives earl grey its distinct...
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- Freezer Almond Peach Jam
- FREEZER ALMOND PEACH JAM 2 lb firm ripe peaches, 6-8 1/4 cup lemon juice 1/4 cup chopped blanched almonds 1/2 tsp almond eztract 5 cups (2 1/2lb) granulated sugar 1 cup water 1 pkg (1 3/4oz) powdered fruit pecti...
- Fresh Strawberry Jam
- FRESH STRAWBERRY JAM 5 cups fresh strawberries 5 cups granulated sugar Grated rind from 1 orange 1/4 cup orange juice Wash berries. Slice. Combine with sugar in a 4 quart enameled stainless steel pot. Let sta...
- Pumpkin Jam (using raisins and dried apricots)
- PUMPKIN JAM 1 (5 lb) pumpkin* 1 lb raisins 1 lb dried apricots 2 1/2 lbs sugar 1/2 a lemon, thinly sliced Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. ...
- Chokecherry Jelly (2)
- CHOKECHERRY JELLY WITH LIQUID PECTIN To extract the juice, wash all fruits thoroughly before cooking. Add enough water to cover the washed fruit and cook 15 minutes or until fruit is soft. DO NOT CRUSH OR GRIND THE S...
- Passionfruit Jam
- Passionfruit Jam Yield: 1 3/4 kg (3 1/2 lb) 24 passionfruit 5 cups (1 1/4 ltr.) cold water 1 cup (8 fl oz) water 1 lemon 5 cups (2 1/2 lb) sugar Wash fruit well. Scoop out the pulp from the passionfruit and re...
- Blueberry or Huckleberry Jam
- Blueberry or Huckleberry Jam Source: The Household Searchlight Serving Size : 6 4 1/2 cups berries 1 bottle fruit pectin 7 cups sugar 1 lemon Wash fruit thoroughly. Crush. Add lemon juice. Add grated rind of...
- Lemon-Kissed Strawberry Jam (makes 1 half-pint jar)
- LEMON-KISSED STRAWBERRY JAM "This is a small-batch recipe: it makes just one perfect jar. Use surplus berries from the garden (or from the farmers' market) to make a jar when you can, then enjoy it with toast and bisc...
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- Pecan Pie Jam (not for canning) and safety warning and Praline Syrup (canning recipe)
- I don't know if this recipe is what you mean or not, but it is not safe to can. I will post a recipe for praline pecan syrup that is similar and just wonderful. Here is the recipe, but note, this is not safe to c...
- Calamondin Marmalade
- Calamondin Marmalade 4 cups firm calamondins Water Sugar Wash calamondins, cut in half and remove seeds. Slice thinly or put through food chopper. Measure fruit and place in saucepan. For each cup of fruit, ad...
- Substitute for jelly bag
- Hi Tara, For many years I used brand-new rinsed knee-high 'panty hose' stretched over a small colander. They worked just fine. I used to tease my family that they were the ones I had worn previously, but they were brand ...
- Frozen Cucumbers (freezer pickles)
- FROZEN CUCUMBERS 2 cups sugar 2 cups water 1 cup white vinegar 1 tbsp. salt Cucumbers, peeled and sliced (amount not listed) Combine sugar, water, vinegar and salt in a saucepan. Boil 5 minutes. Set aside to co...
- Mint jelly
- I make it ahead and yes you need to refrigerate it. If you can't get to it within a few days you can freeze it too and make it later. Rose who does this all the...
- Violet Jam
- VIOLET JAM 1 cup violet blossoms (insecticide-free) 1 1/2 cups water, divided use Juice of 1 lemon 2 1/2 cups sugar 1 (1 3/4-ounce) package powdered pectin Pack as many blossoms as you can into a 1 cup measure....
- Quince Marmalade (Ayva Marmelati)
- QUINCE MARMALADE (AYVA MARMELATI) 1 kg quince, peeled, cores removed, grated 1 kg sugar 3 cups water 1 lemon juice or 1 inch essence of lemon Bring to boil the water, sugar, 4-5 slice rinds of quince and 6-7 see...
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- Peach Rum Preserves - First time canner with questions
- I found the recipe at the end of this message on this site, and want to try it, but have a few questions as I am going to try to can for the first time. Is there any problem with using brandy instead of rum? If I use pi...
- Canning Mangoes
- Canning Mangoes Make a light or medium syrup, bring to a boil, place your peeled and sliced mangoes into the syrup. Simmer for 2 minutes. Pack into hot jars, leave 1/2 inch headspace. Seal, and water bath process for ...
- Overnight Cucumber Pickles (1979)
- OVERNIGHT CUCUMBER PICKLES 5 firm medium-sized cucumbers (3 lbs.) 1 3/4 teaspoons salt 2 1/2 cups cider vinegar 2 cups sugar 2 teaspoons mustard seed 1 teaspoon celery seed 1 teaspoon ground ginger 1 t...
- Herbed Garlic Jelly (using rosemary)
- HERBED GARLIC JELLY 1 3/4 cups dry white wine 1/4 cup minced garlic 1/4 cup white wine vinegar 2 Tbsp. finely chopped fresh rosemary 3 1/2 cups sugar, measured into separate bowl 1/2 tsp. butter or marg...
- Black Cherry Jam
- BLACK CHERRY JAM From the 1946 Good Housekeeping cook Book 3 lbs (3 1/2 cups) fully ripe Bing or other sweet cherries 7 cups (3 lb) sugar 1/4 cup fresh, frozen, or canned lemon juice 1 (8 oz) bottle liquid fruit p...
- Corncob Jelly
- in the recipe you have are you told to boil your cobs? if so boil them till they turn water pink then add i small box of strawberry jello pour in jars and chill adding pectin should not be nceessary or trying amish re...
- Kiwi Habanero Jam
- Here is a Kiwi Jam recipe for you. I make alot of jams and jellies that contain Habanero Peppers. I would Only add a tsp. to one batch depending on how hot you want the jam. Habaneros are VERY hot and you need to use glo...
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- Certo jam recipe
- Is the powdered pectin she is using outdated? That can keep it from setting up. Also, using over ripe fruit can, too. Some jams may take several weeks to set, so be patient. As I posted before, you can remake it to get...
- Tangerine Jelly
- This starts out the same way, but then you strain out the peel.. TANGERINE JELLY 6 cups chopped tangerines, pulp,around 4 pounds 1 cup chopped lemons, pulp (2-3 large lemons) 1/2 cup thinly sliced tangerine pee...