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Reply
| | From:  Genie· (Original Message) | Sent: 2/1/2008 11:06 PM |
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Reply
| | | From: Genie· | Sent: 5/3/2008 7:02 PM |
Wild Mountain Huckleberry Preserves 1 lime, coarsely chopped with peel
3-1/2 cups sugar
2-1/2 cups fresh huckleberries, stemmed
Place the lime in a small saucepan and add water to cover. Bring to a boil and cook over medium heat for 15 minutes. Strain the liquid through a fine-mesh strainer into a large, non-corrosive pot, pressing against the pulp with the back of a spoon. Discard the pulp.
Add the sugar and slowly bring the mixture to a boil, stirring frequently to keep the sugar from burning. Raise the heat to medium-high, place a candy thermometer in the syrup, and cook until the syrup registers 235 degrees F (soft-ball stage).
Add the huckleberries. Heat until the mass of berries and syrup is boiling rapidly (adjust the heat as necessary to prevent the mixture from boiling over). Continue cooking uncovered, stirring frequently, until droplets fall off a spoon in sheets (soft-ball stage), about 30 minutes.
Remove from the heat and set aside to cool, stirring occasionally to distribute the fruit. Ladle the cooled fruit mixture into hot, sterilized jars, leaving 1/2-inch headspace. Wipe off the rims and seal the jars with sterilized rings and lids. Process in a hot-water bath for 10 minutes.
Store in a cool, dark place for up to 1 year. Once the jars are opened, they can be stored in the refrigerator for up to 3 months.
Makes about 1-1/2 quarts. | |
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Reply
| | | From: Genie· | Sent: 5/3/2008 7:10 PM |
Fig Preserves
7 cups sugar
1/4 cup lemon juice
1 and 1/2 quarts hot water
2 quarts peeled, firm-ripe figs (about 4 and 1/2 pounds)
2 lemons, thinly sliced Add sugar and lemon juice to hot water. Cook until sugar dissolves. Add figs and cook rapidly for 10 minutes. Stir occasionally to prevent sticking. Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes. (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.) Cover and let stand 12 to 24 hours in a cool place. Place in Ball jars, leaving 1/4-inch head space. Adjust caps. Process half-pints and pints 30 minutes at 180 to 185 F. in hot-water bath. Yield: about 10 half-pints. NOTE: although the product will not be as high quality, figs may be preserved without peeling. If not peeled, figs should be covered with water and boiled 15 to 20 minutes and drained before adding to syrup. | |
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Reply
| | | From: Genie· | Sent: 5/3/2008 7:11 PM |
Fig Preserves 2 pounds figs, unpeeled
3 cups granulated sugar
1 cup water
8 thin lemon slices
Rinse figs well in cool water. Soak for 15 to 20 minutes. Make a syrup by boiling the sugar and water together. When syrup is clear and slightly thick (about 10 or 15 minutes), add figs and sliced lemon. Bring back to a boil and boil for 1 minute. Lower heat and simmer for 30 minutes. Seal in jars. This recipe is easily doubled.
Yields 3 half pints.
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Reply
| | | From: Genie· | Sent: 5/4/2008 7:54 PM |
Whole Preserved Lemons------Betty B.
Categories: Preserves, Food gifts, Fruits, Middle east
Yield: 2 quarts
4 1/2 qt Water
7 To 10 not-overly ripe lemons
2/3 c Sea salt
2 Cinnamon stick, each about
3" long
4 ts Coriander seeds
2 ts Black peppercorns
8 Whole cloves
1 c Olive oil
Pour 3 quarts of the water into a stainless-steel or other nonreactive
saucepan. Bring to a boil over high heat and add the lemons. When the
water returns to a boil, cook the lemons for 3 to 4 minutes. Drain and
immerse the lemons in cold water until they are cool enough to handle.
Drain again and set aside.
While the lemons are cooling, prepare the brine. In a saucpan
combine the remaining 1-1/2 quarts water and the salt, cinnamon,
coriander seeds, peppercorns, and cloves. Bring the mixture to a boil
over high heat and then remove from the heat.
Tightly pack the whole lemons into hot, dry, sterilized jars with
lids. If you wish, you can halve or quarter the lemons lengthwise to
achieve a tighter fit.
Ladle in the hot brine, including the spices, to within 1/2 inch of
the rims. Add the olive oil and cover with the lids.
Store in a cool, dark place. Let stand for 2 months before using, to
allow the lemons to take on the flavors of the brine. The lemons will
keep for up to 6 months. Once opened, store in the refrigerator.
Preserved Lemons are an important ingredient in Middle Eastern soups
and stews, where they impart a tar, salty flavor. Cut them into small
pieces and add them to rich salads made with duck, for example, or
serve them a appetizer along with olives and salted nuts. During the
pickling, the lemons absorb salt from the brine and are faintly
flavored by spices. They need to sit for about two months to become
infused with the seasonings before eating.
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Reply
| | | From: Genie· | Sent: 6/6/2008 3:58 AM |
WHOLE CHERRY PRESERVES - Betty Ga 2 pounds cherries, Bing or Lambert
3 1/2 cups sugar
2 cups water
1 piece star anise
2 tablespoons 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.
You're there when the thermometer reads: 220 degrees at sea level to 1,000feet
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 leaveing 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). |
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Reply
| | | From: Genie· | Sent: 6/6/2008 4:02 AM |
Old Fashioned Peach Preserves 1/2 tsp ascorbic acid 3 1/2 pounds peaches, peeled, pitted and chopped (about 7 large) 5 cups of sugar 1/4 cup lemon juice 3/4 tsp almond extract Prepare an acid bath by adding the ascorbic acid to 1 quart of water. Dip the peaches in the acid bath and then drain well. Combine fruit, sugar and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to dissolve sugar. Boil slowly, stirring constantly until mixture thickens and fruit is translucent and reaches 220 degrees F on a cooking thermometer. Stir in almond extract. Remove from heat and skim foam, if there is any with a metal spoon. Ladle into sterile jars, allowing 1/4 inch headspace. Cap and seal. Process 10 minutes in a boiling water bath canner The recipe said the yield was 7 pints. I only got 3 I think it must have been a misprint. | |
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Reply
| | | From: Genie· | Sent: 6/6/2008 4:09 AM |
Watermelon Rind Preserves ***** Select melons that have thick rind. Trim off the outer green skin and the pink flesh, and use only the greenish-white parts of the rind. Cut the rind into small ( 1/2-inch or smaller ) cubes, they need to be same size. Weigh, you need one pound. Soak the cubes for 3 1/2 hours in lime water ( lime water- 2 quarts water and 2 tablespoons lime ). Next, drain and place cubes in clear water for 1 hour. Again, drain off the water and boil for 1 1/2 hour in fresh water, drain. Make a syrup of 2 cups sugar and 1 quart water. Add rind and boil for 1 hour. As the syrup thickens, add 1/4 lemon and 1/4 orange, thinly sliced. When the syrup thickens and the melon is clear, the preserves are ready for the jars. * note * This is a sunshine golden colored preserve. I also use this in my fruit cakes. I add red food coloring to one batch, green food coloring to another batch You'll get beautiful colored fruit for your fruit cakes, have fun with your colors, I've used them all. Even green ( funny color to look at, but pretty in fruit cakes ) | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:46 AM |
Rhubarb Preserves
5 cups diced rhubarb
3 cups sugar
1 pkg. frozen strawberries or raspberries
1 small can crushed pineapple and juice
1 (6 oz.) pkg. strawberry or raspberry gelatin Mix rhubarb and sugar. Let stand all night. Next day, boil for 15 minutes. Add frozen berries in last 5 minutes. Pour in pineapple and juice. Cook several minutes. Add gelatin and mix well. Pour in sterilized jars, seal, and store in refrigerator. | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:00 AM |
Kosher Beet Preserves
Ingredients:
3 lbs. beets
1 lb. honey
1 lb. sugar
2 Tbs. ginger
1/4 lb. blanched almonds, chopped
Instructions: - Cook beets in cold water, enough to cover, when tender, slip skins off and sliced into julienne strips.
- Bring honey, sugar, and ginger to a quick boil in a deep pot and add beets, turn down heat and cook until the syrup is thick, about 30 minutes.
- Do not stir while the beets are cooking, but shake gently to prevent sticking.
- Stir in almonds and pour into jam jars.
- Store in a dark place or in the refigerator.
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