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| | From:  Dogma_SuZ1 (Original Message) | Sent: 7/21/2005 4:47 PM |
Apple Juice Jelly
4 cups unsweetened apple juice 1/4 cup lemon juice 1 3/4 ounce package of powdered fruit pectin 4 1/2 cups sugar Pour the fruit juice and lemon juice into a 8 or 10 quart kettle. Sprinkle with pectin. Let stand one or two minutes; stir to dissolve. Bring to a full rolling boil over medium-high heat; stir frequently. Stir in the sugar. Return to a full rolling boil; stir often. Boil hard for one minute, stirring constantly. Remove from the heat; quickly skim off the foam with a metal spoon. Ladle into hot, sterilized half pint jars, leaving a 1/4 inch of headspace. Adjust the lids. Turn over for five minutes, so the lids get hot and put back upright.You'll hear the lids popping after a while.
Makes 6 half pint jars. |
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Cherry Preserves
2 lbs. cherries -- Bing or Lambert
3 1/2 cups sugar
2 cups water
1 piece star anise
2 tbs. honey
Pick through cherries and remove blemished cherries and remove pits. Put sugar in a large heavy bottom non aluminum pot. Let stand, stirring occasionally until the sugar dissolves, 5 or 10 minutes. Add the star anise and simmer over low heat, stirring from time to time, for 15 minutes. Remove the star anise and stir in the pitted cherries and the
honey.
Raise the heat and bring to a boil. Reduce heat to low and simmer about 1 3/4 hours, increasing the heat to medium low after about 1 1/2 hours. Be careful the preserves do not scorch.
Meanwhile wash 4 pint jars or 8 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. After the first 45 minutes of cooking the preserves begin to set for the gel point with a thermometer. Your there when the thermometer reads
220 degrees at sea level to 1,000 feet
218 degrees at 1,000 feet
216 degrees at 2,000 feet
214 degrees at 3,000 feet
212 degrees at 4,000 feet
211 degrees at 5,000 feet
209 degrees at 6,000 feet
207 degrees at 7,000 feet
205 degrees at 8,000 feet
Ladle the hot preserves into 1 hot jar at a time leaving 1/4 inch heat space. Wipe jar rim with a clean, damp cloth. Attach lid .Fill and close remaining jars. Process pints or half pints in a boiling water canner for 10 minutes (15 minutes at 1,000 feet to 6,000 feet; 20 minutes above 6,000 feet). Recipe By: The Glass Pantry by Georgeanne Brennan |
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Christmas Jam
2 (20.00 ounces) packages frozen strawberries or 2 1/2 quarts fresh strawberries, hulled
1 lb cranberry, fresh or frozen
5 lbs granulated sugar
2 (3.00 ounces) envelopes liquid fruit pectin
Using a food processor, grind up the berries until smooth. Place in a large stockpot with sugar and pectin and stir to coat. Bring to a full, rolling boil and keep it boiling for 1 minute stirring the entire time. Remove from heat immediately and let cool 5 minutes. Skim off any foam that has risen to the top. Pour into clean, hot, sterilized canning jars, leaving 1/4" space at the top of each jar. Put on caps and process 15 minutes in a hot water canning bath. Remove from canning bath with sterile canning tongs and let cool upside down overnight, making sure each jar has properly sealed. |
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Cranberry Jam Recipe 2 C. fresh cranberries 1/2 C. finely chopped red onion 1 1/2 C. apple cider 1/4 C. balsamic vinegar 3 T. honey 1 T. frozen orange juice concentrate 1/4 t. ground cinnamon 1/8 t. ground cardamom 1/8 t. salt Freshly ground pepper to taste In a medium saucepan over medium heat, add the cranberries, onion and cider. Bring to a boil. Reduce the heat and simmer until the cranberries are soft, about 5 minutes. Transfer the mixture to a food processor and process until smooth. Scrape the mixture back into the saucepan. Stir in the balsamic vinegar, honey, orange juice concentrate, cinnamon, cardamom, salt and pepper. Simmer until the mixture is thickened, about 20 minutes. Cool and store tightly covered in the refrigerator for 3-4 weeks. |
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Crockpot Apricot Preserves
1 pound dried apricots
1 3/4 cups sugar
3 1/2 cups water
In a food processor, chop the apricots finely. Place in a 3 1/2 quart crockpot with the sugar and water and stir. Cover and cook on high for 2 1/2 hours, stirring twice, if possible. Uncover and cook on high, stirring occasionally, 2 hours more, or until it has thickened.
Ladle into clean, hot jam jars and seal according to the manufacturer's instructions. Process in a boiling water bath for 10 to 15 minutes. Or keep refrigerated up to 3 weeks. Yield: about 4 1/2 cups |
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Green Pepper Jelly
15 minutes cooking time.
4 large, sweet green peppers, seeded and chopped
1 small, hot red pepper, seeded and chopped
Place in blender, cover with water, blend, and drain.
6 1/2 cups sugar
1 1/2 cups cider vinegar
1 bottle (6 ounce) liquid pectin
few drops green food coloring
Combine peppers, sugar, and vinegar. In a heavy kettle heat to boiling. Boil 10 minutes. Remove from heat. Let stand 15 minutes. Return to heat. Boil 2 minutes longer. Strain out chopped pepper, stir in pectin (5 minutes) and skim. Tint with food coloring. Seal in hot sterilized glasses. |
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Habanero Pepper Jelly 1/2 pound habanero peppers
1/2 medium red onion - chopped
1 cup cider vinegar
1 can apricots (reserve juice), (15 ounces) chopped
1/8 cup apricot juice
4 drops red food coloring
6 drops yellow food coloring
6 cups sugar
1 pkg. fruit pectin
Cut off stem ends of peppers and blend together with chopped onions, vinegar, apricots, apricot juice, and food coloring. Pour the pepper mixture into a large non-aluminum pan and bring to a simmer.
Stir in sugar gradually, bringing mixture to a boil. Boil for five minutes.
Stir frequently through these processes. Remove from heat and let stand for five minutes; stir in fruit pectin and let cool slightly. Pour into plastic containers, seal and let stand at room temperature for at least 24 hours.
You may want to shake containers occasionally to keep bits of peppers from settling to the bottom. Freeze and enjoy all winter long. Makes about 48 oz of jelly. |
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Island Jam
4 c Cantaloupe, peeled and diced 3 Oranges, peeled and diced 1/4 c Lemon juice 4 c Sugar 1 ts Lemon rind 1 ts Orange rind 1/2 ts Salt 3 c Bananas Combine cantaloupe, oranges, and 1/4 cup lemon juice in heavy saucepan. Bring to a boil and simmer for 15 minutes. Add sugar, lemon rind, orange rind, and salt. Continue simmering for 30 minutes. Add 3 cups sliced bananas and continue simmering for an additional 15 minutes. Pour into jelly jars and cover with paraffin. Can be frozen. Yield 8 (6 ounce) jars. |
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Paradise Pear Jam Recipe 2 lbs. pears, cored and ground
1 medium orange, unpeeled, seeded and ground
1 medium lemon, unpeeled, seeded and ground
1 8 1/2-oz. can crushed pineapple, undrained
1/4 C. maraschino cherries, coarsely chopped
1 1 3/4 oz. package powdered fruit pectin
5 C. sugar
Combine first six ingredients in a large Dutch oven, stirring well; bring to a boil over high heat, stirring frequently.
Add the sugar, and return to a boil; boil 1 minute, stirring constantly.
Remove from heat, and skim off the foam with a metal spoon.
Quickly ladle jam into hot jars, leaving 1/4 inch headspace; cover at once with metal lids, and screw bands tight. Process in boiling water bath 15 minutes. Yield: 7 half pints. |
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Peach Jam
4 cups chopped peaches
1 box fruit pectin
2 tablespoons fresh lemon juice
5 1/2 cups sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
Clean jelly jars thoroughly. Place two-part lids in boiling water until ready to fill.
Select 3 pounds fresh peaches (not under ripe or over ripe). Loosen peels by dipping peaches in boiling water for 30 to 60 seconds. Pit and peel peaches and finely chop. Measure sugar, ginger and cinnamon, set aside.
Stir fruit pectin and fruit together in a saucepan. Bring mixture to boil using high heat, stirring constantly. Quickly add sugar. Bring to boil, stirring constantly. Boil for 1 minute. Remove from heat.
Immediately fill jars, leaving 1/8 inch head room at the top of the jar. Wipe jar rims and threads. Quickly cover with lid and band.
Using USDA guidelines for our elevation, place jars in a boiling water bath for 5 minutes. Remove and let stand for 24 hours. Remove bands and store in a cool place for up to 1 year. | |
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Rose Petal Jelly Pick roses early in the morning as soon as dry from the dew. Do not use roses that have been sprayed with insecticide. Use 6 or 7 roses for one jar. Remove petals very carefully by pulling petals away from stem. Cut petals above the white ends. Blend 1 cup roses petals, 3/4 cup water and the juice of one lemon until smooth. Gradually add 2 1/2 cups sugar. Blend until sugar is dissolved. Stir 1 package Sure-Jel in 3/4 cup water and bring to boil. Boil for 1 minute, stirring constantly. Start blender and add hot solution. Blend at low speed until thoroughly mixed. Pour into hot sterilized jars and refrigerate until used. |
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Southern Pepper Jelly 5 lbs. granulated sugar 1 pint cider vinegar 1 oz. crushed red pepper flakes 3 packages Sure-Jell 1 pint water 4 red bell peppers Puree red bell peppers (seeds removed) in a food processor. Set aside. In a large pot, dissolve the sugar in the vinegar over medium heat. When the sugar is mostly dissolved, add the pepper puree and the crushed red pepper flakes and bring to a boil. Meanwhile, dissolve the Sure-Jell in water. After the jelly boils, add the pectin-water mixture and bring to a boil again. Place in a plastic container and chill until set. It should be slightly thicker than honey. Yields 2 1/2 quarts. |
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Spicy Fresh Tomato Jam Recipe
3 medium tomatoes (about 1 pound)
1 small onion, chopped
1/3 C. apple jelly
3 T. cider vinegar
2 T. fresh tarragon leaves, chopped
1/2 t. dried red pepper flakes
1/4 t. salt
Have a bowl of iced water ready.
Cut an X in the bottom of each tomato and blanch it in boiling water for 10 seconds. Remove tomatoes with a slotted spoon and transfer to ice water. The skins should slip off. Peel, seed and chop tomatoes.
In a saucepan over medium-low heat, add tomatoes, onion, jelly, vinegar, tarragon, red pepper flakes and salt. Bring to a boil, stirring frequently until thickened, about 40 minutes. Cool jam to room temperature. Jam keeps, covered and chilled, 1 month. Bring jam to room temperature before serving. Makes 1 cup, serving size 2 tablespoons |
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Strawberry Cranberry Jam
1 1/2 cups coarsely ground cranberries
2 1/2 cups crushed strawberries
2 tablespoons vinegar
4 cups sugar
Boil 4 cups berries and 2 tablespoons vinegar in extra large kettle for 3 minutes. Add sugar and stir well. Bring to rolling boil and continue boiling 10 to 12 minutes stirring constantly. Take off fire and skim. Let stand 24 hours stirring frequently. Pour cold into sterilized jars and seal. Do not substitute lemon juice for vinegar. Frozen strawberries may be used. |
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Strawberry Pineapple Freezer Jam
1 3/4 cups crushed strawberries
1/2 cup pineapple
4 1/2 cups granulated sugar
1 pouch liquid Certo pectin
1/4 cup lemon juice
Hull and thoroughly crush strawberries, one layer at a time. Drain can of crushed pineapple.
In a large bowl, stir together prepared fruit and sugar.
Let stand 10 minutes.
Add certo and lemon juice. Stir for 3 minutes.
Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or until set. |
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Tomato Preserves
2 lbs. tomatoes
8 cups sugar
2 lemons, thinly sliced
1/2 tsp. salt
1/2 tsp. whole cloves
1/2 tsp. whole allspice
1 stick cinnamon
1/2 tsp. ground ginger
Scald and skin tomatoes and cover with sugar and let stand overnight in a cool place. Drain and reserve liquid. Place lemon, salt and spices in bag and place in liquid. Boil 10 minutes. Add tomatoes. Cook till clear and thickened. Pineapple tidbits may be added with tomatoes. Remove spice bag. Place in jars. |
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