Debbi’sCanningRecipesPart 1

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101 OF CANNING......................................................13Boiling Water Bath (BWB).............................................13Canning Tips..................................................................13Canning Jams and Jellies Help.....................................15Making Fruit Spreads--- Preserve It Right....................16Food Tips.......................................................................20

PROCESSING METHODS..........................................48Boiling Water Bath Instructions.....................................48Pressure Canner............................................................48Pressure Cooker Canning Tips.....................................49

BEANS......................................................................50Beans and Franks..........................................................50Canning Dried Beans....................................................50Canning Dried Beans 2.................................................51Pintos-Canning..............................................................52Beans with Pork and Tomato Sauce.............................52

BUTTERS OR SPREADS...........................................53Apple Butter 1................................................................53Apple Butter 2................................................................54Apple Butter 3................................................................55Apple Butter 4................................................................56Apple Butter 5................................................................56Apple Butter 6................................................................57Apple Butter 7................................................................57Apple Butter 8................................................................58Apple Butter 9................................................................58

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Apple Butter 10..............................................................59Apple Butter Stephens Family.......................................60Apple Caramel Apple Butter (Crockpot).......................61All Day Apple Butter (Easy Recipe)............................62Apple-Pear Butter..........................................................62Apple-Plum Butter..........................................................63Spiced Apple Butter.......................................................64Apricot-Orange Butter....................................................64Banana Butter................................................................65Banana Butter 1.............................................................66Betty's Banana Butter....................................................67Banana Nut Bread Butter..............................................68Tart Blueberry Butter.....................................................69Canned Butter................................................................69Banana Butter................................................................70Brandied Peach Butter With Spearmint........................70Cranberry Butter............................................................71Grape Butter..................................................................72Mango Butter.................................................................72Maple Butter...................................................................73Peach Butter..................................................................73Peach Butter 2...............................................................74Peach Butter Baked.......................................................75Crockpot Peach Butter..................................................76Spiced Peach Butter......................................................76Pear Honey Butter.........................................................77Persimmon Butter..........................................................77Plum Butter....................................................................78Spiced Pumpkin Pecan Butter.......................................78Sliced Pear Butter..........................................................79Raspberry Pear Butter...................................................79Strawberry Fruit Spread................................................80Pumpkin Butter (Crockpot)............................................81

CHOW CHOW............................................................82Apple Chow Chow.........................................................82Chow Chow Recipe.......................................................83

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Chow Chow....................................................................84Gettysburg Chow Chow.................................................85Green Tomato Chow Chow...........................................85

CHUTNEY.................................................................86Almond Relish (Badam Chutney)..................................86Apple and Almond Chutney...........................................87Applesauce Chutney......................................................88Apple Mint Chutney.......................................................88Banana and Mango Chutney.........................................89Blueberry Chutney 1......................................................89Blueberry Chutney 2......................................................90Canned Peach or Pear Chutney...................................91Cherry Chutney..............................................................91Country Garden Chutney...............................................92Eggplant-Tomato Chutney.............................................93Fresh Chili Chutney.......................................................94Garden Chutney............................................................94Garlic Chutney...............................................................95Gingered Holiday Chutney............................................96Gooseberry Chutney......................................................97Hawaiian Papaya Chutney............................................97Mango Chutney.............................................................98Mustard Fruit Chutney...................................................99Rhubarb Chutney...........................................................99Tomato Chutney..........................................................100Traditional Chutney......................................................100

CONSERVES...........................................................101Black Forest Macaroon Conserve...............................101Okanagan Grape Conserve........................................102

DRINKS...................................................................103Bloody Mary Mix..........................................................103Bloody Mary Mix (Canning).........................................103Spiced Cranberry Cider Mix in a Jar...........................104

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Strawberry Lemonade Concentrate............................105Tomato Juice Cocktail.................................................106V-8 Juice......................................................................106

FRUITS...................................................................107Cinnamon Pears in Apple Juice Canning....................107Island Topping.............................................................107Peaches in Rum or Brandy Syrup...............................108

JAM........................................................................109Apple Maple Jam.........................................................109Apple Pie Jam..............................................................110Caramel Apple Jam.....................................................111Dutch Apple Pie Jam...................................................111Mom’s Apple Pie in a Jar.............................................112Apricot Jam..................................................................113Apricot and Honey Jam...............................................113Almond Apricot Jam.....................................................115Lost Blend Jam............................................................115Banberry Jam...............................................................116Banana Jam.................................................................117Banana Nut Jam (sugarless).......................................117Banana Strawberry Jam..............................................118Strawberry Banana Jam..............................................118Sweet Banana Jam......................................................119Caribbean Banana Jam...............................................119“Guess” Jelly................................................................120Berry Jam.....................................................................120Multi Berry Jam............................................................121Twice Berried Jam.......................................................121Black Razzlecherry Jam..............................................122Blueberry Peach Jam..................................................123Cantaloupe Peach Jam...............................................124Carrot Cake Jam..........................................................124Bing Cherry Jam..........................................................125Blackberry Jam 1.........................................................126Blackberry Jam 2.........................................................126

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Blackberry Jam 3.........................................................127Blueberry Jam..............................................................127Wild Maine Blueberry Jam...........................................128Cantaloupe and Peach Jam........................................129Cherry Jam..................................................................130Cherry Almond Jam.....................................................131Cherry-Rhubarb Jam...................................................131Tart Cherry Jam...........................................................132Chokecherry Jam.........................................................132Christmas Jam.............................................................133Cranberry – Spiced Jam..............................................133Elderberry Jam............................................................134Fig Jam........................................................................134Fig-Blackberry-Orange Jam........................................135Four-Berry Spread.......................................................136Framboise Raspberry Jam..........................................136Fruit 'n Honey Jam.......................................................137Gingered Pear Jam......................................................137Ginger Quince Jam......................................................138Grape Jam...................................................................138Grapefruit Jam.............................................................139Heavenly Jam..............................................................140Heavenly Jam 2...........................................................140Calico Jalapeno Jam...................................................141Kiwi Jam.......................................................................142Kiwi Daiquiri Jam.........................................................142LOQUAT JAM..............................................................144Mango Jam..................................................................144Mango Raspberry Jam................................................145Red Onion Jam............................................................146Peach Jam...................................................................146Auntie’s Doris’ Peach Jam...........................................147Blushing Peach Jam....................................................148Grand Champion Peach Jam......................................148Just Peachy Jam.........................................................150Peach and Pineapple Jam...........................................150Peach Pineapple Cherry Jam......................................150

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Spiced Peach Jam.......................................................151Peach Spiced Jam (Our Favorite)...............................152Spiced Peach Jam.......................................................152Spiced Peach Jam.......................................................153Peach Jam with Vanilla Bean......................................154Blushing Peach Jam....................................................155Vanilla Peach Jam.......................................................155Peach Jam - Dietetic....................................................156Ginger Peach Jam.......................................................157Pear-Apple Jam...........................................................157Hot Pepper Jam...........................................................158Red Pepper Jam..........................................................159Plum Jam.....................................................................159Plum Jam 2..................................................................160Plum Jam 3..................................................................160Plum Jam 4..................................................................161Plum Kissed Pear Jam................................................161Pecan Jam-Refrigerate................................................162Pecan Pie Jam.............................................................162Persimmon Jam 1........................................................163Persimmon Jam 2........................................................163Persimmon Jam 3........................................................164Persimmon Jam 4........................................................164Pineapple Kiwi Jam - Microwavable............................165Pineapple Jam.............................................................166Plum Jam or Beach Plum Jam....................................166Pumpkin Jam...............................................................167Raspberry Jam............................................................167Raspberry Jam............................................................168Pink Lady Rhubarb Jam..............................................168Rhubarb - Strawberry Jam..........................................169Rhubarb-Strawberry-Jam............................................16911 Minute Strawberry Jam...........................................170Strawberry Jam............................................................171Strawberry Jam 2.........................................................171Strawberry-Kiwi Jam....................................................171Strawberry-Orange Jam..............................................172

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Strawberry Jam- Homemade......................................173Strawberry Jam -No-pectin recipe...............................174Strawberry Jam with pectin.........................................174Strawberry Margarita Jam...........................................175Strawberry Rhubarb Jam.............................................175Tomato & Passion-fruit Jam........................................176Spiced Tomato Jam.....................................................177Cranberry Whole berry Jellied.....................................177Spiced Tomato Jam with Powdered Pectin................178Watermelon Jam..........................................................179Watermelon Jam 2.......................................................179Fake Pineapple Jam from Zucchini.............................180Zucchini & Fruit Jelly....................................................180Microwave Double-Berry Jam.....................................181Microwave Apricot Jam...............................................181Microwave Blueberry Jam...........................................182Microwave Strawberry Jam.........................................182Microwave Double-Berry Jam.....................................183Microwave Apricot Jam...............................................183Microwave Strawberry Jam with Amaretto..................184Microwave Blueberry Jam - Refrigerate......................184

JELLY.....................................................................185Apple Juice Jelly..........................................................185Apple Strawberry Jelly.................................................186Apple Strawberry Jelly.................................................186Red Hot Valentine Jelly...............................................187Red Hot Apple Jelly-Microwave..................................187Apple Jelly....................................................................188Apple and Cider Jelly...................................................189Apple Pepper Jelly.......................................................190Apricot Jalapeno Jelly..................................................190Berry Jelly....................................................................191Blackberry Jelly............................................................191Blackberry Jelly............................................................192Blueberry Jelly.............................................................193Cantaloupe Jelly..........................................................193

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Carrot Jelly...................................................................194Coconut Jelly Thai.......................................................194Crab Apple Jelly...........................................................195Cherry Almond Jelly.....................................................196Cherry Cider Jelly........................................................196Choke Cherry-Apple Jelly............................................197Cranberry Sauce..........................................................198Cranberry Jelly from Juice Cocktail.............................199Cranberry Orange Jam................................................200Cranberry Wine Jelly...................................................201Currant Jelly.................................................................201Drink Mix Jelly..............................................................201Garlic Jelly 1................................................................202Garlic Jelly 2................................................................203Garlic Jelly 3................................................................203Garlic Jelly 4................................................................204Garlic Jelly 5................................................................205Garlic Jelly 6................................................................206Garlic Jelly 7................................................................207Herbed Garlic Jelly......................................................208Garlic Rosemary Jelly..................................................209Grape Jelly (no pectin)................................................209Grape Jelly (with pectin)..............................................210Wild Grape Jelly...........................................................211Grape-Plum Jelly.........................................................211Green Pepper Jelly......................................................212Green Pepper Jelly 2...................................................213Green Pepper Jelly 3...................................................214Highbush cranberries Info...........................................215Highbush Cranberry Jelly............................................215Honey Lemon Jelly......................................................216Jalapeno Jelly..............................................................216Jalapeno Raspberry Pepper Jelly...............................217Jello Jelly.....................................................................218Kool Aid Jelly...............................................................218Kool-Aid Jelly...............................................................219Lemon Jelly..................................................................219

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Lemon Honey Jelly......................................................220Lime-Aid Jelly...............................................................221Loquat Jelly without added pectin...............................221Mayhaw Jelly...............................................................222Maymaw Jelly Sugar Free...........................................223Mayhaw Jelly Certo...................................................223Mayhaw Jelly without added pectin.............................225Mint Jelly 1...................................................................226Mint Jelly 2...................................................................227Mint Jelly 3...................................................................228Mint Jelly 4...................................................................228Fresh Herb Jelly...........................................................229Fresh Mint Jelly............................................................230Frozen Orange Juice Jelly...........................................231Parsley Jelly.................................................................231Peach Jelly with Powdered Pectin..............................232Pecan Pie Jelly............................................................233Peach Tea Jelly...........................................................234Red Hot Pepper Jelly...................................................235Persimmon Jelly..........................................................235Plum Jelly.....................................................................236Pomegranate Jelly 1....................................................236Pomegranate Jelly 2....................................................238Pomegranate Jelly 3....................................................238Prickly Pear Jelly.........................................................239Quick Grape Jelly........................................................239Root Beer Jelly............................................................240Rhubarb Hello Jelly......................................................240Rhubarb Rosemary Jelly.............................................241Strawberry-Lemon Jam...............................................242Strawberry-Rhubarb Jelly............................................243Tomato Jelly.................................................................243Zesty Watermelon Jelly...............................................244White Zinfandel Jelly....................................................245White Zinfandel Jelly....................................................245Zucchini & Fruit Jelly....................................................245

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JUICES...................................................................246Strawberry Grapefruit Juice.........................................246Tomato Juice...............................................................247Pineapple Juice...........................................................247Quick Grape Juice.......................................................248Apple Juice..................................................................248Strawberry Lemonade.................................................248Cranberry Juice...........................................................249Canning Tomato Juice Cocktail...................................249Pear Juice....................................................................250Homemade V8 Juice...................................................251

MARINATED PEPPERS...........................................251Canned Peppers..........................................................251Pickled Hot Peppers....................................................252Pickled Jalapeno Peppers...........................................253Marinated Peppers......................................................253Sweet Pickled Banana Peppers..................................255Assorted Peppers in Sauce.........................................255Pickled Hot Red Peppers............................................256Pickled Jalapenos........................................................257Marinated Peppers......................................................257Bread and Butter Jalapenos........................................259Brandy Peppers...........................................................260Hot Pickled Sweet Peppers.........................................261

MARMALADES........................................................262Apple Marmalade.........................................................262Apricot Marmalade.......................................................263Citrus Marmalade........................................................263Garlic Marmalade........................................................264Ginger Marmalade.......................................................265Grapefruit Marmalade..................................................265Kumquat Marmalade...................................................266Lemon Lime Marmalade..............................................267Orange-Lemon Marmalade.........................................267Orange Marmalade......................................................268

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Old Fashioned Orange Marmalade.............................269Pear Marmalade..........................................................269Prickly Pear Marmalade..............................................269Persimmon Marmalade...............................................270Tomato Marmalade......................................................270Strawberry-Lemon Marmalade....................................271Very Special Pear Marmalade.....................................272Microwave Citrus Marmalade......................................273Strawberry Lemon Marmalade....................................273Microwave Citrus Marmalade......................................274Strawberry-Lemon Marmalade....................................274Fresh Tangerine Marmalade.......................................275Tangerine Marmalade.................................................275

MEATS....................................................................277Chicken Canning.........................................................277Preparing and Canning: Ground or Chopped Meat....278Preparing and Canning: Strips, Cubes, or Chunks of Meat.............................................................................279Fish Canned.................................................................281Basic Meatballs............................................................282Beef Stroganoff............................................................282Preparing and Canning: Chicken or Rabbit................283Salmon.........................................................................286

MISCELLANEOUS RECIPES....................................286Apple Pie......................................................................286Hawaiian Bananas-canning recipe..............................286Banana Pepper Mustard..............................................287Spiced Cantaloupe......................................................288Cranberry Conserve....................................................288Easy Ketchup...............................................................289Tomato Catsup............................................................290Tangy Catsup...............................................................291Spicy Pickled Garlic.....................................................292Goulash Canning.........................................................294Corn Salad...................................................................294

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Honey Mustard canning...............................................295Peach and Honey Mustard..........................................296Honey Dijon-Style Mustard..........................................297Strawberry Honey........................................................297Canning Mushrooms (Whole or Sliced)......................298Cranberry Mustard.......................................................299Berried Dessert Topping..............................................300Amish Tomato Ketchup...............................................300Apple Pectin.................................................................302Spiced Apple Rings.....................................................302Berried Dessert Sauce................................................303Canned berry pie filling................................................304Banana Split Conserve................................................304Cherry Conserve..........................................................305Chicken Stock..............................................................306Creole Sauce...............................................................307Fruit Syrup...................................................................308Ginger Conserve..........................................................308Ginger marmalade #1..................................................309Ginger marmalade #2..................................................309Hawaiian Bananas.......................................................309Ultimate Preserved crystallized Ginger.......................310Jack Daniels’s Marinade..............................................314Easy Sauerkraut..........................................................314Sauerkraut...................................................................315Peach Leather.............................................................316Peach Leather 1..........................................................317

MIXES IN A JAR......................................................318Creamy Cheese Soup in a Cup...................................318"Dreaming of a White Christmas" Soup in a Jar.........319Friendship Soup Mix In A Jar......................................319Layered Patchwork Soup Mix......................................320Love Soup Recipe.......................................................321Potato Soup Mix..........................................................322Turkey Noodle Soup Mix in a Jar................................322

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101 of Canning

Boiling Water Bath (BWB)

1. Place a rack in the bottom of a large canning pot so jars do not touch the bottom.

2. Fill the pot halfway with water and bring to a gentle boil.

3. Carefully place the sealed jars into the water. 4. Use a holder when lowering the jars into the hot

water. 5. Be sure to leave a 2-inch space between jars to

prevent the glass from cracking. 6. The tops of the jars should be covered by about 2

inches of water so add more boiling water if needed.

7. Return the water to a full boil, cover and process at required time.

8. Remove the jars from the pot and place on a wood surface. If a wood surface is not available simply cover an area with a tablecloth or towel and set the jars on that.

9. Keep the jars several inches apart until cool. 10. Once cool, press the top of each lid to make sure

that the seal is tight. 11. The lid should not move up or down at all. 12. Before using, make sure lid is still sealed.

Canning Tips

The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling

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water (212°F at sea level) and cooked for a specified amount of time

Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins(poisons)

The only way to destroy these spores is by pressure cooking the food at a temperature of 240°F, or above, for a specified amount of time depending on the type of food and altitude. Foods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner. The low acidic foods include: meats seafood poultry dairy products all vegetables

High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. High acidic foods can be safely canned using the boiling water bath method. The high acidic foods include: fruits properly pickled vegetables

Certain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to

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use the water bath method. This is accomplished by adding lemon juice of citric acid.

Canning Jams and Jellies Help

Canning Jams and Jellies These easy hints will help you make jams and jellies like a pro.

To prevent spoilage, homemade jams and jellies need to be processed in a boiling-water canner. This type of canner is a large kettle with a lid and a rack designed to hold canning jars. Any large cooking pot can be used if it has a rack and a tight-fitting lid and is deep enough for briskly boiling water to cover the jars by 1 inch. The following tips will help assure top-quality home-canned products.

• Use only standard canning jars. These are tempered to withstand the heat inside the canner and their mouths are specially threaded for sealing canning lids. To prepare the canning jars, wash them in hot, soapy water; rinse thoroughly. To sterilize the jars, immerse them in boiling water for 10 minutes.

• Use screw bands and new flat metal lids with a built-in sealing compound. Prepare screw bands and lids according to manufacturer’s directions.

• Fill canner half full of water; cover and heat over high heat until boiling. Heat additional water in another kettle.

• When the water is hot, fill each jar and place it on rack in canner. Leave some space between the jars. Most canners will hold up to 6 jars. After the last jar has been added, pour additional boiling water into canner until tops of jars are 1 inch below the water line. Cover; heat to brisk, rolling boil. Now begin the processing timing. Keep the water boiling gently during processing.

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• At the end of processing time, turn off heat; remove jars. Cool on rack, wooden board, or towel.

• When jars are completely cool (12 to 24 hours), press the center of each lid to check the seal. If dip in lid holds, the jar is sealed. If lid bounces up and down, the jar isn’t sealed. (The contents of unsealed jars can be refrigerated and used within two to three days or reprocessed within 24 hours. To reprocess, use a clean jar and a new lid; process for the full length of time specified.

Making Fruit Spreads--- Preserve It Right

Jams, jellies, marmalades, preserves, and conserves are sweet spreads made from fruit or juice; they differ in firmness, clarity and ingredients.

Jam is made from crushed or ground fruit and usually has a thick consistency.

Jelly is made from fruit juice and contains no visible pieces of fruit. It is clear and firm enough to hold itsshape when turned out of the jar.

Marmalade is a soft gel with pieces of fruit and citrus peel.

Preserves are made by cooking whole or large pieces of fruit in a thick sugar syrup.

Conserves are a mixture of fruits, citrus fruit, nuts and raisins.

Nutrient value---

Fruit spreads have a high sugar content and provide mainly calories (55 to 70 per level tablespoon). They should be used sparingly by persons concerned about weight control or sugar consumption.

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Low-sugar fruit spreads can be prepared from special recipes using non-nutritive sweeteners and gelatin or pectin substitutes. However, these products must be refrigerated or frozen to prevent spoilage because non-nutritive sweeteners cannot preserve fruit like sugar can.

Essential ingredients---

Pectin is necessary for thickening or gel formation. It is present naturally in fruit and also is commercially available in powdered or liquid form.

Pectin is formed from proto pectin as fruit ripens, or as under ripe fruit is cooked. All fruits have some pectin. Apples, crabapples, gooseberries, citrus peel and certain plums contain large amounts of pectin.

Other fruits, like blueberries, straw-berries, cherries, or huckleberries, contain little pectin and will thicken only if combined with fruit rich in pectin, or combined with powdered or liquid pectin.

Most recipes call for powdered or liquid pectin. Fresh pectin should be purchased yearly; old pectin may result in poor gels. Spreads made without added pectin require longer cooking and yield less product.

Acid must be present in sufficient amounts for a gel to form. If natural acid is lacking, lemon juice or citrus fruit is added. Commercial pectin products contain organic acids, like fumaric acid.

Sugar helps gel formation, adds sweetness, and acts as a preservative. Corn syrup can be substituted for half the sugar. A light-colored, mild-flavored honey can be used in place of one-third of the sugar. Too much honey or corn syrup will mask the fruit flavor and affect gel formation.

For best results, always use tested recipes from a reliable

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source. Measure ingredients carefully and follow the directions exactly. Do not change the amount of sugar or fruit. Do not substitute one type of pectin for another.

If you want a larger yield, prepare the recipe twice or as many times as necessary. Do not double the recipe since the larger quantity may not cook to the proper stage in the time suggested in the recipe. Likewise, do not cut the recipe in half.

Many people prefer to make uncooked or freezer jams because they are quick and have a more pronounced fresh fruit flavor. Recipes for freezer jams are included with most pectin products. Be sure to follow the recipe exactly.

Use standard jars and lids

Half-pint canning or jelly jars and self sealing, two piece lids are recommended. Check jars for cracks or chips and check lids for dents or rust; these defects may cause sealing failures. Prepare the lids and bands according to the manufacturer's directions.

To sterilize empty jars, put them right side up on the rack in a boiling water canner. Add hot (not boiling) water, filling jars and canner to 1 inch over tops of jars. Heat till water boils, then start timing. Boil for 10 minutes if your county's altitude is less than 1000 feet or for 11 minutes if altitude is over 1000 feet. Remove and drain jars one at a time. Leave hot water in canner for processing filled jars.

Preparing sweet spreads with added pectin

Carefully follow the recipe and measure exactly. The method and order in which ingredients are combined depend on the type of pectin. Have jars and lids ready before starting to cook fruit mixture.

Success in jelly and jam making depends on proper cooking and accurate timing. Jelly should be boiled rapidly, not simmered. Begin counting time when the mixture

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reaches a full rolling boil, one that cannot be stirred down. Pour hot mixture into sterile, half-pint jars leaving 1/4 inch head-space. Wipe jar rim with clean, damp cloth; place hot metal lid on jar with sealing compound next to glass and screw band down firmly.

Process all fruit spreads

To prevent mold growth, flavor loss, change of color, and surface darkening, all cooked fruit spreads must be heat processed. Because of the risk of harmful mold contamination, paraffin seals are no longer recommended for sweet spreads.

To heat process, place jars in water bath canner filled with hot water. Water should be 1 inch over jar tops. Heat to boiling, then begin timing. Process half-pints in covered canner for 5 minutes if altitude is less than 1000 feet, or for 10 minutes if altitude is above 1000feet.

Remove jars from canner and place on a rack or folded cloth away from drafts. Do not tighten the screw bands. When jelly has cooled completely, check seals by pressing on the center of the lid. The lid should be curved downward. If lid is down and will not move, jar is sealed. Refrigerate any unsealed jars.

Remaking soft jellies

Overcooked jelly cannot be redone, but jellies that are too soft sometimes can be saved by re-cooking. Have clean jars and new lids ready before starting.

To remake with powdered pectin: Measure 4 cups of jelly; set aside. In a large saucepan combine 1/2 cup water, 1/4 cup sugar, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin.

Heat to boiling, stirring constantly. Add 4 cups jelly and bring to a rolling boil over high heat, stirring constantly. Boil

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hard 30 seconds. Remove from heat, quickly skim off foam and fill sterile jars with jelly, leaving 1/4 inch headspace. Wipe jar rims. Adjust new lids and heat process in boiling water canner as directed.

To remake with liquid pectin: For each quart of jelly, have ready 3/4 cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Measure 4 cups jelly into large saucepan and bring to a boil over high heat, stirring constantly. Remove from heat and quickly add the sugar, lemon juice and pectin. Bring to a full rolling boil, stirring constantly.

Boil hard for 1 minute. Quickly skim off foam and fill sterile jars with jelly, leaving 1/4 inch headspace. Wipe jar rims. Adjust new lids and process in boiling water canner as directed.

Food Tips

Instead of using sugar in your tea, dissolve old-fashioned lemon drops or hard mint candy in the brew. They melt quickly and give the tea a clean tangy flavor.

The flavor of tea can be enhanced by placing a thoroughly dried orange peel in the tea tin.

Leftover apple, orange or lemon rind can be put in your tea. It adds flavor and aroma.

The flavor of ground coffee will keep better if you store opened coffee in tightly-covered container in the refrigerator.

If you use some form of purified water, coffee will taste better and the life of your coffee maker will be prolonged.

Pennies placed under the pot in the drip coffee maker will prevent scum from forming on the coffee and you won’t have to throw out any coffee.

To add flavor to coffee, add vanilla or almond extract to the

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water as the coffee brews.

Cool leftover coffee immediately, cover with tight lid and refrigerate. It warms up beautifully in the microwave.

Freeze leftover coffee in ice-cube trays. The cubes can be used in milk or eggnog. Coffee cubes are also great to place in too-hot coffee.

Scum won’t form on the top of hot chocolate if you beat the drink until frothy immediately after preparation.

Mix a 12-ounce can of frozen orange juice in a three-quart pitcher, add one cup of powdered orange drink mix. Fill the pitcher to the brim with cold water and stir until dissolved. The powder gives the drink sweetness and the frozen juice gives it body.

Freeze clusters of grapes to float in punches. They keep the punch cold and add a lovely garnish.

When you make punch, make ice cubes out of punch, then you can keep the punch cold without diluting it.

For cocktails, freeze lemon peel twists in party ice cubes - looks attractive and adds a tangy flavor.

When entertaining, serve hot cider and other hot drinks from a slow cooker on a low setting. This way, the liquid will remain warm as long as you wish.

Use canning funnels to fill a thermos bottle without spills.

To make butter go farther and spread easier, leave butter at room temperature, use electric beater and whip to twice its volume.

Soften hard butter for sandwiches by inverting a warmed soup bowl over it.

Prevent butter from burning when sauteing by adding a

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small amount of olive or vegetable oil. Butter alone burns easily, but the combination of the two does not. Vegetables and meats will be golden brown.

Blend cottage cheese in a blender until it’s smooth, then you can use it in dips, instead of sour cream.

Cottage cheese will keep twice as long if you store the carton upside down.

If you don’t want to make your own sour cream, add three or four drops of lemon juice to 3/4 cup whipping cream and leave it at room temperature for 30 minutes.

Before adding sour cream to a sauce which must boil, stir 1 tsp. of flour into the cream. The sauce can boil and the flour will prevent the sour cream from curdling.

When you buy bulk cheese, put it in a Tupperware container with a lid which can be burped. Place a paper towel which has been dampened with vinegar in the container. More vinegar can be added once a week to keep the cheese fresh for a month or longer.

Cheese wrapped in a cloth which has been dampened with vinegar will keep fresh and free from mold.

Mold on cheese can be prevented by storing the cheese in a covered container with a lump or two of sugar. This also keeps the cheese moist.

After you cut a piece of cheese, butter the edge of the remainder which is to be stored. It will less likely to dry out and lose its consistency.

Grate leftover pieces of cheese together. Use for a cheese ball or serve over spaghetti.

Instead of throwing moldy cheese away, take a knife or cheese slicer, dip it in vinegar and slice off the mold. Dip the knife in vinegar after each slice made. The vinegar

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keeps the mold from coming back.

When boiling milk, first rinse pan with cold water to avoid boil overs.

To prevent milk from burning, sprinkle one tsp. of sugar over milk before heating. Do not stir.

Always keep powdered milk handy, in case you run out of fresh milk.

Always use skim milk powder in your cooking.

Use powdered skim milk in tea and coffee instead of edible oil products.

You can make your own sweetened condensed milk and save a small fortune. The following make 12 oz. and can be used in any recipe calling for this type of milk: Mix in blender for one minute 1/4 cup hot water and 3/4 cup granulated sugar. While continuing to blend slowly, add 1 1/4 cup dry skim milk powder. Refrigerate for 24 hours to develop the flavor. Do not store for more than one week.

Seven drops of lemon juice added to two cups of cream before whipping will cause it to whip up in less than half the normal time.

For best results when whipping fresh cream, chill the bowl, beaters and cream before whipping.

If cream refuses to whip, add one egg white.

Add honey to whipped cream instead of sugar. It adds a sweet flavour and whipped cream stays firm longer.

Icing sugar used, instead of granulated sugar, in making whipped cream will prevent separation if the cream has to sit for a while.

To stop whipped cream from separating, add 1/4 tsp.

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dissolved, unflavored gelatin for every cup of cream.

When whipping cream, to avoid splatters set the bowl in the sink and whip. All the splatters are in the sink and there’s no mess to clean.

Spoon dabs of leftover whipped cream onto wax paper and place in the freezer. When they’re frozen, place in a plastic bag and keep in the freezer to use for dessert toppings. They will thaw in 10-15 minutes.

Whip evaporated milk instead of cream. Place can of evaporated milk in freezer until partially frozen. Pour contents into a cold bowl, add one tsp. lemon juice to 2/3 cup milk and whip.

To add fresh fruit flavor to yogurt, buy plain yogurt and mix with any fresh fruit in a blender.

To hard cook eggs, place in a pan of cold water to cover. Bring to a boil and remove the pan from the heat. Cover and let stand 20 minutes. Immediately rinse in cold water. The eggs will be tender, the yolk will be an even yellow and there will be no greying.

Keep yolks centered in eggs by stirring the water while cooking hard-boiled eggs.

When boiling eggs, add one tsp. vinegar to water, to prevent cracking.

Before boiling a cracked egg, rub moistened salt over the shell. This prevents the white from running out.

When eggs crack during boiling, add a little vinegar to the water to help seal the crack.

The yolks of eggs, left over when baking requiring whites only, can be dropped into a pan of boiling and salted water. When cooked, they are ready to add to a salad.Hard-boiled eggs for use in egg salad are easily mashed

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with a pastry blender.

When slicing hard-cooked eggs, wet the knife before each cut to keep the yolk from crumbing.

Bread crumbs added to scrambled eggs will improve the flavor and make them go further.

For fluffier omelets, add a pinch of cornstarch before beating.

To ensure a white film over the yolk when frying eggs, add a few drops of water to the pan and cover with a lid.

To separate the whites of an egg from the yolk, break the egg into a funnel. The white will slip through, but the yolk will stay in the funnel.

If a bit of egg yolk gets into the whites you’ve just separated, touch the yolk with a damp cloth. It will pick up the yolk quickly and cleanly.

Egg whites will whip faster and to greater volume when brought to room temperature before beating.

Add one tsp. cold water for each egg white before beating and you will have double the volume.

One tsp. vinegar and one tsp. baking soda dissolved together will take the place of one egg when making a cake. If you run one egg short in the middle of a recipe, substitute one tsp. cornstarch and one tsp. vinegar. The liquid in the recipe should then be increased by three or four tbsp. (Note: This will only work for one egg, no more.)

When cleaning green vegetables, add a handful of salt to the second water. The sand from the vegetables will sink to the bottom of the pan so another rinsing will make vegetables thoroughly clean.

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A little vinegar added to the water in which you are soaking slightly-wilted vegetables will make them crisp and fresh.

Line bottom of the refrigerator vegetable compartment with paper towels. It absorbs moisture and keeps fruit and vegetables fresh longer.

Place a dry sponge in the vegetable compartment of the refrigerator. It will help prevent mildew and food spoilage, as it absorbs excess moisture.

To keep a vegetable salad fresh, it must stand before serving, place an inverted saucer in bottom of bowl before filling with salad.

Wash salad vegetables before storing. It saves time and spoilage as they are easier to use when you are preparing a meal and you tend to use them more often.

Make your own salad dressings -- they are one-third the cost of brand-name dressings.

Keep crispness and nutrients in your vegetables by cooking them in a vegetable steamer.

To restore fresh flavor to frozen vegetables, pour boiling water over them to rinse away all traces of the frozen water.

To store asparagus in the refrigerator, for no more than a day or two, first trim the stem ends slightly and wrap the ends in wet paper towels.

Broccoli stalks of varying sizes can be cooked in the same length of time by making an X incision from top to bottom through stems.

Place a heel of bread on top of cabbage then cover and cook. There will be no odor.

To eliminate cabbage odor from cooking cabbage, drop a

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whole walnut into the boiling water.

When cooking cabbage, add a pinch of soda. It eliminates the odor and also keeps the cabbage green.

While cooking vegetables which give off an unpleasant odour, simmer a small pan of vinegar on top of the stove.When baking cabbage rolls, instead of steaming cabbage before pulling the leaves apart, place whole head of cabbage in the freezer until frozen solid. Then allow cabbage to thaw and you will find the leaves are easy to pull apart and they are soft and easy to work with.

To keep cauliflower white add two to three tbsp. of milk to the cooking water.

Before storing in the refrigerator, soak celery in cold water to which lemon juice has been added. It won’t turn brown.

Make your own celery salt by drying celery leaves thoroughly. Crush them to a powder or rub them through a sieve and mix with salt.

For the best tasting corn on the cob, when removing outer leaves save the tender leaves next to the cob. Place these leaves on the bottom of the pot, add cobs, water to cover cobs and one tbsp. salt. Bring to a boil and simmer 20 minutes.

Garlic will peel more easily if you put it in hot water for a few minutes to loosen the skin.

Store garlic cloves in cooking oil. They will never dry out and the garlic-flavored oil can be used for cooking.

To keep garlic longer, put the cloves in the freezer. When ready to use, peel and chop before the cloves thaw.

Lettuce will not go rusty if you remove its core. Bang the lettuce head on the kitchen counter and the core should twist out.

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Lettuce keeps longer stored in a brown paper bag or on a paper towel in the produce drawer of your refrigerator.

Lettuce will not discolor so quickly if you line the bottom of your crisper with paper towels. The paper absorbs the excess moisture, keeping fruits and vegetables fresh for a longer period of time.

If lettuce has wilted, take out the core, soak in hot water, then quickly drain, and put in plastic bag and refrigerate. After it’s cold, you’ll have fresh lettuce.

Always tear lettuce -- cutting causes the edges to turn brown.

Cover fresh mushrooms with a dampened paper towel and refrigerate. They will keep fresh for several days.

When using mushrooms in any recipe, add a little lemon juice to bring out their flavor.

To keep eyes from running when peeling onions, soak the onions in cold water for five to ten minutes and keep them under the cold water tap while you peel them.

Before peeling or slicing onions, place them in the freezer for a while to eliminate watery eyes.

When peeling onions, chew gum and there will be no tears.

Leftover onion will keep longer when the root end is left intact. Use the top part first.

Dry parsley in the microwave and store for future use.Coat peppers with olive oil before stuffing and baking them. They will keep their original color.

Trim 1/8 inch slice from both ends of cucumbers before making into pickles. The ends contain enzymes which may cause pickles to soften.

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Save pickle juice. Slice un-waxed cucumbers into thin strips and refrigerate in the juice for four days. Then they are ready to enjoy.

Never throw away pickle juice after using all the pickles in a jar. It’s great for adding to devilled eggs, coleslaw and potato salad.

A piece of horseradish placed in a jar of pickles will keep the vinegar from losing its strength. The pickles will not be become soft or moldy.

Put a few apples in with your potatoes. It keeps the potatoes from sprouting.

Peeled potatoes will last three or four days in the refrigerator if a few drops of vinegar are added to the water.

Boil potatoes with the skins on. Skins will slide off easily when the potatoes are done and you will retain a lot of the natural food value of the potatoes.

To improve the flavor of old potatoes, add a little sugar to the water in which they are boiled.

To boil potatoes, add one tsp. vinegar to the boiling water so that they will not turn black.

If dinner is getting cold, keep potatoes warm by placing the pot in a pan of hot water.

For fluffy mashed potatoes, add 1/2 tsp. baking powder to the potatoes, milk and butter. Let sit a few minutes before serving.

To add zip to mashed potatoes, add cooked onion and top with grated cheese or nutmeg.

You can cut the baking time of potatoes in half by letting

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them stand in boiling water for 15 minutes before popping them in the oven.

Re-heat leftover baked potatoes instead of discarding them. Dip the potatoes in warm water, then bake at 250 F until heated through.

Add a few drops of lemon juice to rice when cooking. It makes rice white and keeps the grains whole.

About five minutes before rice is cooked, place a small absorbent towel under the pot lid. Continue cooking. The rice will be dry and fluffy.

To reheat leftover rice, line a vegetable steamer with a basket-like coffee filter and warm over boiling water. The grains stay in the basket and do not get mushy.

Apples stored with green tomatoes will hasten the ripening process.

Tomatoes and cucumbers taste best when stored at room temperature.

Instead of adding sugar to sweeten homemade tomato sauce, grate a carrot into the sauce. Lower on calories too.

To prepare a quick and delicious sauce for vegetables, simply whisk a few tablespoons of mayonnaise into the cooking liquid from the vegetables and season to taste.Having trouble finding the correct spice? Arrange spices in alphabetical order.

Put a few grains of rice in the salt shaker to keep moisture from caking the salt.

Save foil margarine wrappers to wrap potatoes for baking. They’ll be deliciously crunchy.

Place un-ripened fruit in a plastic bag along with ripe fruit. Ripe fruit exudes a natural gas which speeds up ripening of

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other fruit.

To ripen peaches, pears or tomatoes quickly, place in a brown paper bag with a ripe apple. Poke a hole in the bag and put in a cool, dark place. The apple will give off ethylene gas and cause the other fruit to ripen.

When cooking apples, a pinch of salt will make them more tender and add flavor.

To ripen green bananas, wrap them in a wet towel and place them in a brown paper bag.

If you have more bananas than you can eat, peel, mash them with a dash of lemon juice and freeze in airtight containers for up to six months. Use, defrosted, in recipes which call for ripe bananas.

If you are storing cantaloupes in the refrigerator, wrap or cover them so that the melon flavor and scent stay inside the fruit and are not transferred to other foods in the refrigerator.

To keep fruit from dis-colouring, sprinkle with lemon or pineapple juice.

When freezing fresh fruits or berries which don’t have to be blanched, place them on a cookie sheet and freeze. When frozen, remove them from the cookie sheet and place in freezer bags or containers and put back in freezer. This prevents the fruits and berries from becoming mushy and you can remove the amount you need, without having to thaw the whole container at once.

Lemons will keep in the refrigerator for a month if you put them in a sterilized jar and cover them with cold water. Seal tightly with rubber-ringed lid.

A cut lemon may be kept longer by smearing the cut surface with the white of an egg.

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After using a lemon, store the remaining portion in the freezer.

If you only use a small piece of lemon or lime at a time, cut them into quarters and freeze them in a plastic freezer bag. They will always be available when you need them.To get just a little juice out of a citrus fruit, puncture one end with a skewer and squeeze out as much as needed. Seal fruit in plastic wrap and refrigerate.

To get more juice out of a lemon, heat it in a microwave before squeezing. (or get it to room temperature)

Lemons and oranges submerged in hot water for 15 minutes, then rolled on a hard surface with your hand before squeezing, will yield almost twice the amount of juice.

Soak oranges in boiling water for five minutes before peeling. The peel and all white pulp will come off easily.

To almost double the amount of juice you get from oranges, store at room temperature.

Vitamin C in orange juice is destroyed by exposure to air. To prevent this, slowly stir water into frozen orange juice and store in covered container.

Save tangerine peels and dry by laying peels loosely on a cookie sheet with the insides facing up. When dry, buzz the dried pieces in a blender and use in recipes calling for orange peel.

Use a V-shaped juice can opener to remove stems from strawberries.

When adding pineapple to gelatin, always use cooked or canned pineapple. Raw pineapple prevents the gelatin from setting.

Freeze the juices from canned fruits and save until you

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have enough to combine with flavoured or unflavoured gelatin to make a desert or salad.

Rinse your gelatin mold in cold water, then coat with oil before putting salad ingredients into the mold. It will unmold easily.

Metal jelly molds chill faster than glass molds.Grease the threads on syrup bottles to keep syrup from running down the bottle.

When using honey in a recipe, run hot water over your measuring spoon or measuring cup first. The honey will then slide out easily.

If honey has crystallized, place in microwave for 10-60 seconds (depending on amount). It will come out fresh and ready to use.

When you open a new bottle of ketchup, insert a straw and push to bottom of bottle. Remove the straw and you will find that the ketchup will flow easily.

Save all small bits of jams and jellies in one jar. Melt and use as a basting sauce for ham, chicken or lamb.

If you rub the bottom of your preserving kettle with a little oil, your jam will not burn. The oil leaves no taste.If you do any preserving, save all of your empty jars with self-sealing lids. They will seal several times.

Add vinegar to hard-water in the water bath at canning time to avoid the hard water deposit on sealers.

When sealing jelly jars with wax, before the wax hardens put a piece of string down in the wax. When removing the wax, just pull the string.

If you have a damp storage area, wipe the outsides of your filled canning jars with white vinegar to keep mold away.Use an empty, well-cleaned detergent bottle to store

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cooking oil. Just squirt the oil into the pan.

Add one tbsp. cooking oil to a bottle of cooking wine to prevent it from going sour.

Don’t throw away leftover wine or wine that has begun to go off. Boil it down by half, bottle and refrigerate, then use for cooking.

Buy spaghetti sauce on sale and use as sauce when making pizzas.

To prevent any boiling-over mishaps, grease the inside rim of the pot.

Add one tsp. of butter or margarine to macaroni, spaghetti, soup etc. to stop from boiling over.

Before opening a can of soup, shake can and open bottom end. Soup will slide out easily.

Finely grated cheese, added to thin soup, improves the flavor immensely.

Unpeeled potatoes add flavor, color and nutrients to stews.

Save leftover vegetables in a container in the freezer and use them in soups.

To make soup go further, add noodles, macaroni, barley, rice or diced potatoes.

To cut meat costs, serve soups, stews, casseroles, etc. with lots of dried peas, beans and lentils.

To thicken soup, add one tbsp. (or more) of instant potato.

To thicken homemade soup, add a handful of rolled oats or wheat flakes.

If your homemade soup is too salty, drop a raw potato in

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the pot and remove potato before serving.

Fat on the top of soup or stew can be removed easily by dropping three or four ice cubes in the pot. The fat will stick to the ice cubes and the cubes can then be scooped out.

Take the grease off soup or gravy by swishing a lettuce leaf gently and slowly over the surface. The lettuce will absorb the grease.

Pour leftover soup into ice cube trays and freeze. Remove cubes and store in plastic bags. To use, just thaw as many cubes as needed.

Instead of expensive smoked salmon, substitute canned salmon mixed with freshly ground pepper and a squeeze of lemon juice.

When using canned shrimp, pre-chill and they will hold their shape and texture better. Always rinse well in cold water before using.

It’s easier to skin a frozen fish than a fresh one, so you might find it convenient to freeze fresh fish before skinning.

Thaw frozen fish in milk and it will taste like fresh fish.

Use up all those broken crackers by rolling with a rolling pin and using the crumbs for coating fish and chops.

Add lemon juice to shortening when frying fish. This eliminates smoke and odor.

After cooking fish, wash the pan with vinegar to remove fishy odor.

To keep lard from splattering while frying, sprinkle in a little salt.

Spray your barbecue grill with vegetable oil before barbecuing to make cleanup easier.

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After cleaning your wok, dry and spray with vegetable oil. This prevents rust.

Consider the cost per serving, not per pound, when buying meat. A boneless cut may be cheapest.

Separate bacon slices easily by heating the package in the microwave, on high, for 25-30 seconds.

Bacon slices will separate smoothly if you slip a pizza cutter between them.

Place a large sheet of tinfoil on a baking sheet. Cover it with bacon strips and broil for approximately 10 minutes. This saves cooking and cleanup time since you just throw the foil away.

Sausage will shrink less and not break open if boiled about five minutes before frying.

Prevent sausage from bursting open and spattering, by piercing the skins with a fork before and during cooking.

If you find ham too salty, bake partially, then drain off juices, pour a small bottle of ginger ale over ham and bake until done.

To tenderize meat, place in vinegar water for a few minutes.

To tenderize steak, rub steak with mixture of vinegar and oil. Allow to stand two hours.

To tenderize steak, brush it on both sides with lime juice a few hours before the steak is cooked.

Add a little strong tea to roasts and stews. It acts as a meat tenderizer and reduces cooking time.

Tenderize a tough piece of pot roast with tomatoes. Add

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the tomatoes to the usual vegetables and seasonings and the acid in the tomatoes will act as tenderizer.

Buy cheaper cuts of meat and tenderize with inexpensive wine for a gourmet flavor.

Let boiled meat go cold in its own broth if you want it to be tender when cold.

Beef liver will be tender if soaked in milk. Refrigerate for about two hours then bread and saute.

Instead of greasing your skillet with oil, sprinkle it with salt lightly and hamburgers will fry in their own juices.To stretch ground beef, mix 1 1/2 cups of poultry dressing with one pound of ground beef. It adds flavour to meat loaf or hamburgers.

You can decrease the cooking time for hamburgers by making several holes in the centre of each patty.

Brown meatballs uniformly and with less mess by doing them on a cookie sheet in a 425 F. oven.

Use soybeans instead of hamburger for making meatloaf.

If meatloaf is placed on a slice of bacon while baking, it won’t stick to the pan.

Try making meatloaf in muffin tins. It cooks more quickly and looks better.

The trick to cutting meat for Chinese dishes is to partially freeze the meat (or partially thaw frozen meat) and then slice it thinly across the grain.

When making a beef stew or gravy, add one tbsp. blackstrap molasses for colour and flavor.

If the gravy gives out before the roast does, don’t use expensive gravy mixes. Instead, use instant beef or

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chicken bouillon to stretch beef, chicken and turkey gravy. Add a teaspoon or two of the bouillon to a tumbler of water; add flour or cornstarch then mix with a fork and add what’s left of the gravy.

Cutting your own chicken pieces and chops from whole fryers and loins will easily save 30 to 50 per cent on your meat bill.

Defrost chicken by soaking in heavily salted cold water. The meat will be white and flavourful.

To make baked chicken easier and tastier, brush chicken pieces with mayonnaise, then coat with crushed, seasoned cracker crumbs and bake. The mayonnaise provides an excellent base and the crumbs stick better.

When stuffing a large turkey, line the cavity with cheesecloth, then stuff it. After the turkey is cooked, the stuffing is easy to get out and nothing is left clinging to the bones.

Use dental floss to truss turkey or chicken.

Save one-third the baking time, by placing chicken or turkey in a well-oiled brown paper bag. Seal end of bag with staples and bake in 400 F oven.

Baste turkey with a mixture of two cups water and 1/4 cup honey.

Don’t throw away chicken and turkey livers, hearts and gizzards. Simmer them in water, then cut up. Place water and cut up pieces in blender. Blend and add gravy.

For easier carving, cover a roast or turkey with tinfoil and let stand for about 30 minutes after cooking.

To enable you to have slow-cooking porridge oats in the morning, measure oats into a thermos flask the evening before. Pour on appropriate amount of boiling water and

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put on lid. Porridge is hot and ready to eat for breakfast.

Buy plain cereals rather than the “with fruit and nuts” variety. Add a handful of raisins, dried chopped apple, prunes, apricots, walnut chips, etc. to make a less costly mixture.

To keep dumplings light, prick them open when first taken from the kettle.

For light pancakes and waffles, replace the liquid in the batter with club soda.

Crepes can be made ahead of time, frozen in meal-size amounts and reheated in the microwave.

If you have pancakes left over, line each with wax paper so they don’t stick, place in plastic bag and freeze. When needed, pop into toaster.

If you have leftover eggnog, substitute it for milk called for in plain muffin recipes. It’s also good in pancakes.You won’t need to invest in a lot of muffin tins if you arrange sealer bands on a cookie sheet then place paper muffin cups in each band.

When making cupcakes or muffins, use an ice cream scoop to get the right amount of batter in each muffin cup.

If you have trouble getting muffins out of the pan, place the bottom of the hot pan on a wet towel for about 30 seconds.

If you freeze baker’s yeast, it will last indefinitely.

Store an opened bag of flour in an airtight container or plastic bag to maintain moisture content.

Whole-wheat flour stays fresh in a freezer bag in the freezer.

When baking buns or bread, place rising dough in oven

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with light on -- temperature is perfect and area is free of drafts.

Cut fresh bread with a hot knife.

Warm hot dog buns in top of double boiler, while wieners cook in the bottom.

Stale rolls can be revived if you spray them lightly with cold water, place in a paper bag or wrap in foil and warm in a 375 F oven for about five minutes.

Re-heat stale buns and rolls by placing them in a wet brown paper bag and putting it in the oven at 350 F for seven to ten minutes.

Don’t throw away a stale loaf of bread. Wrap it in a damp cloth for about a minute, then place in preheated 350 F oven for about 20 minutes. Serve warm.

Save all leftover bread trimmings and crusts. Put them in a plastic bag and freeze. When you have accumulated enough, use for making bread crumbs, croutons or stuffings.

To freshen dry bread, rolls or doughnuts, place in a covered casserole and place casserole in pan of hot water. Heat thoroughly in the oven.

Make your own croutons. Butter both sides of two or three slices of bread, season as desired and cut into small cubes. Set cubes on cookie sheet and heat them in a 375 F oven for about 15 minutes or until lightly browned.

If you run out of bread crumbs, you can use dry cereals by putting them through a blender or food processor.

To make bread crumbs, place pieces on dry bread into a plastic bag and roll with a rolling pin.

Make up bread crumbs ahead of time and store for months

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in plastic bag or container in the freezer.

Keep crackers in the sugar canister to keep sugar from caking.

To deter mold, wash your bread box with a mixture of two tbsp. vinegar to a quart of water.

You can easily determine whether you need a fresh supply of baking powder by pouring 1/4 cup of hot tap water over 1/2 tsp. of baking powder. If the mixture doesn’t bubble actively, it’s too old.

To store brown sugar, wrap it in a plastic bag and place in a coffee can which has a snap- on lid.

Brown sugar will keep soft if stored in a freezer.Soften brown sugar by freezing it. It will be soft when thawed.

To moisten brown sugar, which has hardened, place apple slices in a container with the sugar and cover lightly.Brown sugar can be softened by enclosing a slice of bread in the bag. It will be soft in approximately a day.

To soften hard brown sugar, place in sealed container with a couple of marshmallows.

One cup of white sugar and two tbsp. molasses make one cup of brown sugar.

For a brown sugar substitute, mix together 1/2 cup white sugar, 1/2 tsp. maple flavoring and 1/2 tsp. molasses.

If you do not have any squares of chocolate for baking, substitute, 45 ml cocoa plus 10 ml shortening for each square. It’s just as good and so much cheaper.

When making cookies, add one tsp. of jam or jelly. The cookies will have a better taste and will stay moist longer.

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To make cakes, cookies, pancakes and waffles especially moist, add two tbsp. honey to the batter.

Always store coconut in airtight containers or sealed plastic bags to prevent drying out.

For tinted coconut, add a few drops of food coloring to a small amount of water. Pour over flaked or shredded coconut in a jar. Cover and shake until thoroughly colored.

One tsp. of cornstarch will improve texture and flavor of fudge.

A little flour added to icing sugar makes it go a lot further.

Marshmallows will not dry out if stored in the freezer. Cut up with scissors when you want to use them.

When cutting marshmallows or gumdrops, dip scissors in hot water.

Crushed cornflakes can be used as a substitute for pecans.

Coarse bran may be used in place of chopped nuts when making chocolate brownies.

Keep nuts, especially Brazil nuts, in the freezer. They will come out of the shell easier and won’t break up.

Walnuts which have an “old” taste can be improved in flavor by pouring boiling water over them, then spreading in a shallow pan and heating in the oven. Stir often to prevent burning.

Keep peanut butter fresh by storing the jar upside down.

When you double a recipe, just use the original amount of salt.

For a quick and inexpensive ice cream sauce, melt one

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Fudgesicle for two servings.

To color sugar for decorating cakes, cookies, etc., put one or two drops of food coloring in a small plastic bag. Add one or two tsp. of white sugar and tie top of bag securely. Work sugar and coloring together with fingers until sugar is evenly colored.

A small two-inch paintbrush will last longer and stay more pliable than a pastry brush.

Rinse your measuring cup with oil, then rinse in hot water, before measuring sticky liquids. They will pour easily.

To make cake flour, sift together two tbsp. cornstarch to one cup of all-purpose flour.

When making quick breads, cakes and cookies, cut sugar by one-third to one-half. Bring out sweetness by using vanilla extract.

Creaming shortening and sugar is easier if a few drops of water are sprinkled on top of the mixture.

When making a cake, always add two tbsp. boiling water to the butter and sugar mixture. This makes a fine-textured cake.

When making a cake, or any recipe that calls for mixing dry ingredients together then adding them at a later point, put them all in a paper bag or plastic bag and shake to mix. You have no separate bowl to clean and no fuss or muss either.

If batter always rises up the mixer beaters, spray the beaters with a nonstick vegetable oil spray before using.

Roll raisins or dried fruit in flour before stirring them into cake batter to prevent them from sinking to the bottom.

To keep raisins from sinking to the bottom of your cake

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toss in butter or heat in oven for a moment before stirring into batter.

Leave cloves out of spice cake if you plan to freeze it. Cloves get stronger in cold storage.

Keep a mixture of equal parts flour and shortening at room temperature. Use to grease cake pans.

Line cake pans with margarine wrappers instead of wax paper.

Use the parchment from margarine and butter wrappers to grease cake and cookie pans.

Quick-cool angel food cake by inverting pan over a tray of ice cubes.

Sprinkle cake plate with granulated sugar to prevent cake from sticking when serving.

To keep icing from running off a cake, dust the cake with powdered sugar before icing.

When you’re ready to frost the cupcakes you’ve made to pack in lunches, don’t frost the tops. Slit the cupcakes in half, frost the centers and put back together. This way, the frosting won’t stick to the sandwich bag.

Use a clean squeeze-type ketchup or mustard container for decorating cakes.

Make a handy, disposable paper funnel for icing cakes by snipping off a corner of an envelope.

Before placing a tube cake in a cake server, put a glass or plastic bottle with water in the center of the cake. This will keep the cake extra moist for a week or longer.

A slice of apple or potato under the cake plate dome will keep cake fresh.

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When you are slicing only a few pieces from a freshly-baked cake, take the slices from the center then slide the two halves together. The cake will stay fresh longer.Attach a slice of bread, with toothpicks, to cut edge of a cake. This will keep cake fresh until it is cut again.

Slice leftover cake, wrap individual pieces and freeze. Put in school or work lunches and the cake will be thawed by noon.

Don’t throw away stale cake -- you can make a fine dessert with it. Soak pieces of the cake in rum, then mix into a thick vanilla pudding and chill. Cover with whip cream or decorate with silvered almonds or serve with fruit syrup.

If you’re running low on flour, substitute fine bread crumbs, plain or toasted, for all or part of the flour in cookies.

Cookie dough that is to be rolled is much easier to handle after it has been chilled 10 to 30 minutes. This keeps the dough from sticking, even though it may be soft.

Sliced cookies from refrigerator dough will always be perfectly shaped if you freeze the dough in small frozen juice cans or plastic wrap cartons.

When rolling out dough on wax paper, aluminum foil or plastic wrap, wet the surface of the counter before smoothing the paper down and the water will keep the paper in place.

Don’t ruin a pan of cookies. Always bake one cookie first, even when using a familiar recipe, because the moisture content of the flour can vary greatly.

When sprinkling sugar on cookies, use a salt shaker or empty spice container.

Save meat trays and freeze muffins, cookies, portions or slices of cake on them. They can be stacked neatly in the

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freezer without crushing or crumbling.

For better pie crusts, make certain all ingredients are cold and do not overwork the dough. Cover the dough and refrigerate before rolling out.

To roll out pastry, use two squares of wax paper which have been lightly floured. Roll out the pie crust dough between these sheets. When the pie crust is the correct size, peel off the top sheet of wax paper; invert over the pie plate and peel off the bottom layer of paper.

Keep a small plastic bag handy while making pie crust, kneading bread or mixing meat loaf. Use it to slip your hand into if you have to answer the phone, doorbell or open the refrigerator or cupboard door.

Pastry will be flakier if you include one tbsp. orange or lemon juice as part of the liquid.

To prevent a pie shell from blistering, place a few slices of bread in it before baking. Remove bread during the last few minutes of baking time. The bread can be used for croutons in soup.

To prevent the bottom pie crust from becoming soggy, grease pie plate with butter before putting in dough. The crust will be soft and flaky.

Sprinkle sugar on pie crust before adding cream filling. This will prevent a soggy crust.

Minute Tapioca is excellent for thickening fruit pies -- two tbsp. for a small pie and three tbsp. For a larger, deeper fruit pie.

Short pieces of drinking straws inserted into the center of a pie will stop the juices from escaping or running over in your oven.

Place a layer of marshmallows in the bottom of pumpkin

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pie. The marshmallows will rise to the top, forming a fluffy topping.

Meringue will not shrink if spread on pie so that the meringue touches all edges of the pie crust.

Always bake a two-crust pie on the bottom shelf of the oven. They will bake the bottom thoroughly and the pie will brown lightly on top.

For fluffy meringue, add 1/4 tsp. white vinegar to three egg whites.

To keep the edge of a pie crust from getting too brown or burnt, cut out the center of a foil pain to the exact size of the pie that you are baking and place it over the pie just as soon as it begins to darken.

To remove chiffon pie from pie plate with graham cracker crust intact, dip pan in warm water for a few seconds.Use a buttered knife to slice soft pies easily.

Store popping corn in the freezer and use it directly from the freezer. You will get puffier, larger kernels of popcorn and more of the kernels will pop.

Keep popping corn in the refrigerator and you will get fewer un-popped kernels.

Preheat the hot-air popcorn popper and you will have very few un-popped kernels and fluffier popcorn.

Instead of buying baby food, purchase frozen vegetables and puree them in your food processor. Spoon into ice cube trays and freeze. Wrap in individual servings for future use. The same process can be followed by daily leftovers of meats and vegetables.

Make your own baby food and freeze it in disposable bottle liners. Measure the food into the sac inside the bottle, twist-tie it and slip it out the bottom of the bottle. Increase

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amounts of food in the sac as baby’s appetite increases. It’s a sanitary way of freezing baby food and it doesn’t take on any freezer odors. To use, just dip sac in warm water, slide food out and heat.

PROCESSING METHODS

Boiling Water Bath Instructions

13. Place a rack in the bottom of a large canning pot so jars do not touch the bottom.

14. Fill the pot halfway with water and bring to a gentle boil.

15. Carefully place the sealed jars filled with chow chow on the rack in the pot. I find it helpful to use a holder when lowering the jars into the hot water.

16. Be sure to leave a 2-inch space between jars to prevent the glass from cracking.

17. The tops of the jars should be covered by about 2 inches of water so add more boiling water if necessary.

18. Return the water to a full boil, cover and process for 30 minutes.

19. Remove the jars from the pot and place on a wood surface. If a wood surface is not available simply cover an area with a tablecloth or towel and set the jars on that.

20. Keep the jars several inches apart until cool. 21. Once cool, press the top of each lid to make sure

that the seal is tight. 22. The lid should not move up or down at all. 23. This chow-chow can be stored for up to a year.24. Before using, make sure lid is still sealed.

Pressure Canner

Dial Gauge Type @ 11 pounds pressure

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Weighted Gauge Type @ 10 pounds pressure.

Pints 20 minutes Quarts 25 minutes

After processing, remove jars immediately, place on a rack to cool. Test for Seal.

Pressure Cooker Canning Tips

1. Allow the pressure to drop to zero in the canner.2. Remove the weight.3. Allow to sit about 5 minutes.4. Remove the cover.5. Sit another 5 minutes.6. Remove the jars.7. Place them on a kitchen towel to cool. 8. Leave jars for 24 hours.9. Check the seals.10. Give the jars a little clean up, especially when

canning meats.11. Apply labels.12. Store.

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BEANS

Beans and Franks

They are great!

1. For each quart jar:

½ pound franks, cut up (6 chunks per dog)2/3 cup navy beans (I used 1 cup and it made it dry) Do not soak or precook beans.¼ cup chopped onions (optional)2 cups low-sodium V-8 juice (you can use tomato sauce instead)¼ cup Splenda mixed in V-8 juice

2. Add additional water or juice to fill to 1-inch headroom.

3. Process for 90 minutes at 10 pounds.

Note: The texture of the beans is perfect. I added about a half cup more V-8 juice and a little more Splenda when I reheated them. They taste great.

Canning Dried Beans

#1, MAKE SURE THEY ARE SOUPY: Whether you put them in the jars dry (about one-quarter to one-third with beans, the rest with water to the headspace line), par-cooked (about two-thirds with beans, and the rest with pot liquor to the headspace line), or cooked (to the "shoulder" and pot liquor to the headspace line).

#2, MAKE SURE THEY ARE SOUPY: If you find an excessive amount of loose starch in the bottom of the jar after processing, make sure when you put the pot liquor in with the beans that you don't stir up extra loose starch from the bottom of the jar. LOOSE STARCH in the bottom of the jar is normal and expected when you put up dried beans.

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#3, MAKE SURE THEY ARE SOUPY: For most beans, you should be able to turn the processed and sealed jar upside down and only a few beans will cling to (what was) the bottom. If a lot of beans stick to the bottom -- with the possible exception of Lima (or Butter) Beans, they ALWAYS stick -- add less beans per jar next time.

If the beans are overcooked per your preferences, do the SALT TRICK. Some salt added to beans during cooking keeps them firmer.

Canning Dried Beans 2

1. Place dried beans or peas in a large pot and cover with water.

2. Soak 12 to 18 hours in a cool place. 3. Drain water.

To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan.

1. Boil 2 minutes.2. Remove from heat.3. Soak 1 hour an drain. 4. Cover beans soaked by either method with fresh

water and boil 30 minutes. 5. Add 1/4 teaspoon of salt per pint or teaspoon per

quart to the jar, if desired. 6. Fill jars with beans or peas and cooking water,

leaving 1 inch headspace. 7. Adjust lids and process in a pressure canner.8. Process in a dial gauge pressure canner at 11 to 13

pounds pressure or at 10 or 15 pounds pressure in a weighted gauge canner.

9. Process pints for 75 minutes and quarts for 90 minutes.

10. Pressure required depends on the altitude where canning is being done.

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Pintos-Canning

PintosSalt Pork

1. Soak beans overnight.2. Rinse & drain.3. Add fresh cold water.4. Cook beans & salt pork for about 25 minutes.5. Fill jars, trying to get some meat in every jar. 6. Process in a pressure cooker at 10 psi for 75

minutes for pints or 90 minutes for quarts.

Beans with Pork and Tomato Sauce

This is a recipe from Ball Blue Book.

3 quarts 2 lbs dried navy beans (1 quart)¼ lb salt pork, cut into pieces1 quart tomato juice3 tablespoon sugar 2 teaspoon salt1 cup chopped onions¼ teaspoon ground cloves¼ teaspoon ground allspice

1. Cover beans with cold water.2. Let stand 12-18 hours in a cool place. 3. Drain and cover with boiling water. 4. Boil for 3 minutes. 5. Remove from heat and let stand for 10 minutes;

drain. 6. Combine tomato juice, sugar, salt, onion and

spices.7. Heat to boiling. 8. Pack 1 cup of beans into hot jar and put in a piece

of salt pork and then fill jar about ¾ full with beans. 9. Pour hot tomato sauce to within 1 inch from top of

jar.

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10. Adjust caps. 11. Process pints 1 hour and 5 minutes, quarts 1 hour

and 15 minutes at 10 pounds pressure.

BUTTERS OR SPREADS

Apple ButterServings: 5 pints

4 pounds Granny Smith apples, peeled, cored and quartered1 cup water1 cup apple ciderBrown sugar as needed2 teaspoons cinnamon1-teaspoon ground cloves½ teaspoon allspiceGrated rind and juice of 2 lemons

1. Cook the apples in the liquid until soft.2. Pass through a food mill.3. Add 1/2 cup brown sugar for each cup of puree.4. Add the spices, rind and lemon juice and cook over

very low heat until thick and dark brown.5. This may take 3 to 4 hours.

If not to be used within a week or two, pour into hot sterilized jars and seal tightly.

Apple Butter 1

12 6 oz jars9 hours 30 minutes (30 min prep, 9 hrs cooking)

This is the apple butter recipe that I have been using for years. The apples are cooked with their skins on first so as to get the most flavor and nutrition from the apples.

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4 quarts quartered & cored apples, unpeeled 3 cups water  1 cup cider  5 cups sugar  ½ teaspoon cinnamon  ½ teaspoon allspice  ¼ teaspoon cloves 

1.  Cook apples in water until soft; force through a colander.  2.  Add remaining ingredients.  3.  Cook in a slow oven (275 degrees) for 8 hours stirring and scrapping sides of pan every ½ hour. 

Apple Butter 2

Makes 4 pints

15 Medium-sized apples 1 qt. Apple cider 2 T Apple cider vinegar 3 Cinnamon sticks 2 Whole cloves ¼ t Ground cloves ¼ t Ground allspice

1. Without peeling or coring the apples, cut them into thick slices and transfer them to a large, non-aluminum pan.

2. Add the apple cider, vinegar, cinnamon sticks, whole and ground cloves and allspice.

3. Bring the mixture to a boil, lower the heat, and simmer for 1 to 1-½ hours or until pulpy.

4. Work the apples through a food mill and into another saucepan.

5. Set the saucepan over medium-high heat and continue cooking the mixture until all the liquid has evaporated (this takes between 30 and 50 minutes).

6. Test it: Set a plate in the freezer for a few minutes to chill, then add a drop of the apple butter to the

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plate. If any liquid seeps out around the edge, the butter isn't ready.

7. Cook for a few minutes longer until apple butter tests okay.

8. Ladle the butter into 4 hot, sterilized pint-size canning jars and attach sterilized tops and screw rims.

9. Process jars for 10 minutes in a hot water bath. 10. Allow jars to cool for several hours.

Apple Butter 3

Makes 2 pints

8 or 9 Medium apples (Golden Delicious, McIntosh) 1 teaspoon Water 1 lb. Brown sugar1 Orange

1. Core the apples and cut into quarters. 2. Place in a Dutch oven with the teaspoon of water. 3. Cover and simmer over low heat for 30 minutes or

until apples are soft. 4. Turn apples about halfway through the cooking

time. 5. Grate the orange and put the orange zest into a

measuring cup. 6. Juice the orange into the measuring cup. 7. You should have ½ to ¾ cup altogether. 8. Put the cooked apples through a food mill.9. Return the apple pulp to the saucepan and stir in

the brown sugar and reserved apple juice zest. 10. Simmer over low heat, stirring frequently, until

mixture is thick (about 1-½ hours), or pour mixture into a large baking dish and bake, uncovered, in a 350°F oven, stirring occasionally, for 1 hour; reduce heat to 250°F and bake for another 2 to 3 hours until mixture is thick.

11. Remove from heat and ladle into 2 hot, sterilized pint jars, attach sterilized and screw rims.

12. Process jars for 10 minutes in a boiling water bath.

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Apple Butter 4

6 lbs apples 1 teaspoon allspice 3 quarts cider 1 ½ teaspoons cinnamon3 lbs granulated sugar 1 teaspoon cloves

1. Wash apples slice with skin and seeds. 2. Add cider and cook until apples are very soft. 3. Put apples through sieve, ad sugar, spices and let

simmer until quite thick; stir frequently to prevent sticking.

4. Fill hot sterilized jars, seal with sterilized rubbers and tops.

Apple Butter 5

Makes about 10 1/2 pint jars

6 lbs Rome Beauty apples, quartered4 cups apple cider2 1/2 cups dark brown sugar1 teaspoon cinnamon (or more)1/2 teaspoon allspice1/4 teaspoon cloves1/4 teaspoon saltjuice of 1 small lemon

1. The above may be adjusted to suit your own tastes. 2. In a large kettle, heat apples and cider over a high

heat to boiling. 3. Reduce heat to medium. 4. Cover and cook about 30 min, until apples are very

tender, stirring occasionally. 5. Remove from heat.6. Press apple mixture through a food mill or sieve

into a large bowl.Discard peels. Return apple mixture to the kettle and add remaining ingredients.

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7. Reduce heat to low/medium and simmer for a few hours. Or until mixture is thickened and mounds when dropped from a spoon, stirring frequently.

8. Fill into sterilized jars, and process 10 minutes in a hot water bath.

Apple Butter 6

Makes 10 half-pints.

12 cups apple pulp 3 cups sugar (3 to 4)3 tsp cinnamon ¼ tsp cloves¼ tsp nutmeg ¼ tsp ginger1/8 tsp allspice ¼ cup vinegar

1. Combine and cook slowly until thick, several hours. 2. Can; process 15-20 minutes in boiling water bath.

Apple Butter 7

Yield: 5 pints

2 dozen medium apples, quartered (about 6 lb) 2 qt sweet cider3 cup sugar1 1/2 tsp ground cinnamon1/2 tsp ground cloves

1. Cook apples in cider until tender. 2. Press through sieve or food mill. 3. Measure 3 qt of apple pulp. 4. Cook pulp until thick enough to round up in a

spoon. As pulp thickens, stir frequently to prevent sticking.

5. Add spices and sugar. 6. Cook slowly, stirring frequently, until thick, about 1

hour. 7. Pour, hot, into hot jars, leaving 1/4 in headspace. 8. Adjust caps.

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9. Process pints and quarts 10 min. in boiling water bath.

Apple Butter 8

5 pounds apples McIntosh 1 cup apple juice½ cup firmly packed brown sugar 1 to 1½ cups sugar1 tablespoon ground cinnamon ½ tsp ground cloves1/4 teaspoon ground allspice

1. Peel, quarter, and core apples. In a 6- to 8-quart pan, combine apples and juice.

2. Cover and bring to a boil over high heat. 3. Reduce heat and simmer, stirring occasionally, until

apples are very soft when pressed, 20 to 30 minutes

4. In a blender or food processor, puree apple mixture, a portion at a time.

5. Pour puree into a roasting pan about 12- by 17-inch size.

6. Stir in brown sugar and granulated sugar to taste. 7. Mix in the ground cinnamon, cloves, and allspice.8. Bake, uncovered, in a 325 degrees oven, stirring

occasionally, until butter is thick enough to mound when spooned onto a plate, 30 to 45 minutes.

9. Serve warm or cool. 10. To store, cover and chill airtight up to 1 month. 11. Or spoon into freezer containers, leaving at least 1-

inch headspace. 12. Cover airtight and freeze up to 1 year.

Note: For a non sugar version, cook Golden Delicious apples in apple juice and use about 1 cup honey instead of the brown and granulated sugars.

Apple Butter 9

Makes about 2 pints apple butter.

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2 qt. sweet apple cider3 qt. peeled and quartered cooking apples (about 4 lb.)2 c. sugar1 tsp. ground cinnamon1 tsp. ground ginger½ tsp. ground cloves

1. Bring cider to a boil in a large saucepan. 2. Add apples. 3. Bring to a boil; reduce heat. 4. Simmer, uncovered, stirring often, until apples

are soft. 5. Stir in remaining ingredients. 6. Simmer, uncovered, stirring often, until very little

liquid separates from pulp, about 2 hours.

Apple Butter 10

9 cups apple pulp 5 cups sugar½ cup apple cider vinegar 2 tsp. ground cinnamon2 tsp. ground nutmeg 1 tsp. ground cloves

1. From fresh apples, peel, core, and quarter apples (unspecified number: you measure end product).

2. Place in large, heavy saucepot with VERY LITTLE water- just enough to keep them from burning, bring to a boil, turn down heat and simmer until apples are completely soft and done.

3. Puree apples in food processor or blender, then measure pulp.

4. Place pulp and other ingredients in large heavy stockpot, bring to boil and allow to simmer, uncovered, for about 1 hour or until very thick.

5. Stir mixture very frequently to prevent burning. 6. This mixture will splatter badly as it simmers, so

use a large pot that you don't fill to the top and stir it carefully with a very long handled spoon.

7. Pour hot mixture into jars and seal. \8. It may be refrigerated instead of sealed if you plan

to give it or use it within the month.

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Apple Butter 11Makes 3 ½ pints.

15 medium size apples 1 ½ quarts cider3 cups granulated sugar 1 teaspoon cinnamon1 teaspoon allspice 1 teaspoon cloves¼ teaspoon nutmeg

1. Wash and slice firm tart apples; no need to remove core – just seed and peel.

2. Add cider and boil for 15 minutes or until apples are mushy.

3. Press through sieve (should be about 3 quarts pulp).

4. Gently boil pulp for 1 hour or until it begins to thicken.

5. Stir occasionally.6. Stir in spices and continue cooking slowly for 3

hours or until thickened. 7. Stir frequently. 8. Pour into hot sterilized jars.9. Leave ¼ inch headspace. 10. Seal.

Apple Butter Stephens Family

This is an old family recipe.

10 lbs tart apples 5 cups apple cider 4 cups sugar 1 cup dark corn syrup2 teaspoons cinnamon

1. Core, peel& thickly slice the apples2. Should have about 30 cups sliced.3. Place in 10 qt Dutch oven, add cider (or water).4. Bring to boiling, reduce heat.5. Cover and cook until soft, about 30 minutes.6. Stirring occasionally.7. Stir in sugar and corn syrup.

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8. Boil gently stirring frequently with long handled spoon until mixture is of desired thickness about 1 3/4 hour. (Begin timing when water returns to boil.).

9. Stir in spices, cook and stir 15 minutes more.10. Pour into hot jars, adjust lids and process in boiling

water bath 10 minutes.

Apple Butter with Apple Cider4 to 5 pints

5 lb. ripe tart apples                           1 tsp. allspice2 c. apple cider                               1 tbsp. cinnamon4 c. sugar                                      1/2 tsp. nutmeg1 tsp. ground cloves

1. Wash the apples thoroughly, then cut in quarters.2. Place the apples and 7 cups water in a large kettle

and cook for 15 minutes or until soft. 3. Press the apples through a sieve. 4. Boil the cider until reduced by ½.5. Add to the apple puree. 6. Combine the puree mixture, sugar, cloves, allspice,

cinnamon and nutmeg and cook, stirring frequently, over low heat for about 1 hour or until thick.

7. Pour into hot sterilized jars.8. Leaving 1/4 inch head space and position the caps.9. Process for 10 minutes at 212 degrees in a water

bath canner.

Apple Caramel Apple Butter (Crockpot)

For a large crock, you can double this:

3 pounds or 7 cups puree apples abt 2 cups white sugar1/4 teaspoon ginger ½ teaspoon cloves1 teaspoon cinnamon 21 caramels.

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1. Puree apples. 2. Place 7 cups of apples in crock-pot 3. Add sugar. 4. Cook the pulp down to a butter consistency (about

3 to 4 hours). 5. Stir in ginger, cloves, cinnamon and caramels. 6. Check the temperature. (165 degrees F, but the

minimum is 140 degrees F). 7. If your crock does not get hot enough, transfer it to

a pan and heat it on the stove.8. Pour into jars leaving 1/2-inch head space.9. Process in a boiling water bath - pints for 10

minutes and 1/2 pints for 5 minutes.

Note:Hide the finished product from the salivating hordes that will be pounding down your door.

All Day Apple Butter (Easy Recipe)

5½ lb apples peeled & diced 4  cup  sugar1 tbl  cinnamon ¼ tsp  ground cloves¼ tsp  salt

1. Place  apples  in crock pot. 2. Combine rest of items and stir to mix well. 3. Cover & cook on low for 12-13 hours (overnight is

good).  4. Puree in blender. Ladle into hot sterilized canning

jars. 5. Process in boiling water bath for 10 minutes.

Apple-Pear Butter

Yield: 6 Servings

4  lb  Juicy, tart apples 4  lb  Pears1  cup  Orange juice ¼-½ cup Water, if desired

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2  tbl  Grated orange peel 2/3  cup  Sugar

1. Wash apples and pears. 2. Place in a 6-quart pot. 3. Pour orange juice over fruit; cover.4. Stirring occasionally, cook over low heat until fruit is

tender. If mixture is too dry, add 1/4 to 1/2 cup water as mixture cooks.

5. Press through a food mill or sieve into a large bow; discard seeds and skins.

6. Return  puree  to pot. Stir in orange peel and sugar.

7. Stirring constantly over medium heat, bring to a boil.

8. Ladle into 1 hot jar at a time, leaving 1/2 inch headspace.

9. Release trapped air. 10. Wipe rim of jar with a clean damp cloth.11. Process in a boiling- water bath. 12. Pints 20 minutes, 1-1/2 pints or quarts.

Apple-Plum Butter

Makes 3 pints jars or 6 - 8oz jars.

2  lb  Slightly under ripe red plums, quartered2  lb  Tart apples, quartered 2  cup  Unsweetened, unfiltered apple juice2  tsp  Ground cinnamon

1. Combine plums, apples and juice in a heavy non-aluminum saucepan.

2. Bring to a boil over medium heat.  3. Reduce heat, cover partially and simmer 25

minutes, stirring occasionally. 4. Uncover and cook until fruit is very tender, stirring

occasionally (20-30 minutes).5. Cool slightly. Force fruit through food mill fitted with

medium blade, discarding peel and seeds (or you can do as I do, seed and pit the fruit BEFORE cooking.

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6. When you reach this stage, all you have to do is run it through a food processor)

7. Return  puree  to pan, add sugar and  cinnamon.8. Bring to a boil over medium heat, stirring

constantly. (careful, mixture can scorch easily!) 9. Reduce heat and simmer briskly until  butter  is

thick and glossy, stirring frequently (about 40 minutes).

10. Remove from heat, spoon into hot sterilized jars  and seal.

11. Butter can be stored in the fridge for up to 3 weeks, or processed in a boiling water bath (15 minutes for pint jars or 10 minutes for 8 oz jars) and kept on a cool dark shelf for up to 1 year.

Spiced Apple Butter

Yield: 4 Cups

6 apples, sliced 1 cup apple cider2 tsp ground cinnamon ½ tsp ground ginger½ tsp ground nutmeg ½ tsp ground allspice½ tsp ground cloves

1. Place apples and cider in pot over medium heat. 2. Cook, stirring frequently, until mixture comes to a

boil. Lower heat and simmer, stirring frequently, for about 1/2 hour.

3. Stir in spices. 4. Continue simmering and stirring for another 1/2

hour, or until apple slices have disintegrated and butter is thick.

5. Remove from heat. 6. Transfer to 4 1-cup containers, and store in fridge.

Apricot-Orange Butter

Yield: "3 half-pints"

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4  cup  coarsely-chopped apricots ½ cup chopped orange¾ cup  water 2  tbl  lemon juice3½ cup  sugar

1. Cook apricots and orange in water until tender. 2. Press through a sieve or food mill.3. Combine apricot and orange pulp, lemon juice and

sugar in a large saucepot. 4. Cook until thick enough to round up on a spoon. 5. As mixture thickens, stir frequently to prevent

sticking.6. Ladle hot  butter  into hot jars, leaving 1/4-inch

headspace. 7. Adjust two-piece caps. 8. Process 10 minutes in a boiling-water canner.

Banana Butter

3½ to 4 cups ripe bananas 3 cups sugar ½ cup lemon juice 1 tsp. butter or oleo ½ cup finely chopped maraschino cherries or ½ cup red raspberries

1. Mash bananas; use a 4 to 6-quart kettle. 2. Add all ingredients together; mix. 3. Bring to a boil, stirring constantly. 4. Reduce heat; simmer gently, uncovered, for 20

minutes, stirring occasionally. 5. Pour into sterilized hot jars, leaving ½ inch

headspace; adjust lids. 6. Process in boiling water bath.

Banana Butter

1 cup mashed banana

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1 cup canned crushed pineapple, with juice2 teaspoons lemon juice, fresh or bottled2 tablespoons chopped maraschino cherries3½ cups granulated sugar1 liquid pectin

1. Measure first 5 ingredients into large saucepan.2. Heat and stir constantly as you bring to a rolling

boil.3. Boil for 1 minute.4. Remove from heat.5. Stir in pectin.6. Pour into hot sterilized half pint jars to within 1/4

inch of top. ir and skim for 5 minutes so fruit won't float.

7. Place sterilized metal lids on jars and screw metal bands on securely.

8. For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath.

Banana Butter 1

3½ lb Bananas ripe 3 cup Sugar½ cup Lemon juice ½ cup Maraschino cherries chopped1 tsp Butter

1. Peel and mash bananas. 2. Measure 4 cups into a 4- to 6-quart pot or Dutch

oven. 3. Add sugar, lemon juice, cherries and butter. 4. Mix well. 5. Bring to a hard rolling boil, stirring constantly. 6. Reduce heat and simmer.7. Gently, uncovered, for 20 minutes, stirring often. 8. Pour into hot jars, up to 1/4-inch from the top. 9. Adjust lids and process in a boiling water.10. Bath for 10 minutes.

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Banana Pecan Butter

3 cups crushed ripe bananas (Approx 6½ bananas) 1 tsp. grated lemon peel ¼ cup lemon juice 6 ½ cups sugar ½ tsp. butter 1 bottle liquid pectin 1 cup pecans

1. In a large heavy saucepan combine the bananas, lemon peel, lemon juice, sugar and butter and blend thoroughly.

2. Bring to a boil and boil for 2 minutes, stirring constantly.

3. Remove from heat and stir in the pectin and chopped pecans.

4. Spoon into hot sterilized jars and seal.

Betty's Banana Butter

10 medium-sized ripe bananas 5 cups sugar 2½ lbsjuice of 1 lemon 6oz bottle liquid pectin

1. Peel & crush bananas to fine pulp.2. Place in LG kettle then add sugar & lemon juice.3. Heat slowly until sugar has dissolved, stirring

constantly.4. Bring to full rolling boil & immediately stir in liquid

pectin.5. Ladle into hot sterilized jars, leaving 1/2-inch

headspace. 6. Wipe rims w/ clean cloth. Cap & seal lids

immediately.7. Process in Boiling Water Bath for 10 minutes.

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Banana Nut Bread Butter

3 cups prepared fruit (abt 10 fully ripe, medium)1 Tbsp. fresh lemon juice1 tsp. Ever-Fresh Fruit Protector1 box Sure Jell Fruit Pectin½ tsp. butter or margarine4 cups sugar, measured into separate bowl½ cup firmly packed light brown sugar2 cups PLANTERS Walnut Pieces, lightly toasted1¼ tsp. ground cinnamon¼ tsp. ground nutmeg

1. Bring boiling-water canner, half full with water, to simmer.

2. Wash jars and screw bands in hot soapy water; rinse with warm water.

3. Pour boiling water over flat lids in saucepan off the heat.

4. Let stand in hot water until ready to use. 5. Drain well before filling.6. Mash bananas thoroughly. 7. Measure exactly 3 cups prepared fruit into 6- or 8-

qt. saucepot. 8. Add lemon juice and fruit protector; stir until well

blended.9. Stir in pectin. Add butter to reduce foaming. 10. Bring mixture to full rolling boil (a boil that doesn't

stop bubbling when stirred) on high heat, stirring constantly.

11. Add sugars; stir until well blended. 12. Add walnuts and spices; mix well. 13. Return to full rolling boil and boil exactly 1 min.,

stirring constantly. 14. Remove from heat. 15. Skim off any foam with metal spoon.16. Ladle immediately into prepared jars, filling to within

1/8 inch of tops. 17. Wipe jar rims and threads. 18. Cover with two-piece lids. 19. Screw bands tightly.

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20. Place jars on elevated rack in canner. 21. Lower rack into canner. (Water must cover jars by 1

to 2 inches. 22. Add boiling water, if necessary.) 23. Cover; bring water to gentle boil. 24. Process 10 min.\25. Remove jars and place upright on a towel to cool

completely. 26. After jars cool, check seals by pressing middle of lid

with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Tart Blueberry Butter

Yields 1/3 cup.

1 cup blueberries blended

1. Whip berries in a food processor or blender until smooth.

2. Heat blended blueberries to a boil in a saucepan; turn heat to low and simmer, stirring occasionally, until mixture reaches desired thickness.

Canned Butter

1. Use only highest quality butter (Land O Lakes or equivalent).

2. Heat jelly jars in 250 F.-degree oven for 20 minutes, without rings or seals.

3. While jars heat, melt butter slowly until it comes to a boil.

4. Reduce heat, cover and simmer for 5 minutes.5. Pour melted butter carefully into heated jars, being

careful not to get any butter on rim of jar.6. Add lid and ring and close securely. 7. They will seal as they cool. 8. Shake jars a few times during cooling to prevent

separation, although this step is optional.

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9. Put into refrigerator or other cool place until butter hardens.

10. After hardening, butter will store for 3 years.

Banana Butter

Yield: "8 half-pints"

3 cup bananas-(abt 10 medium)¼ cup lemon juice¼ cup finely-chopped maraschino cherries6½ cup sugar1 pouch liquid pectin - (6 oz)

1. Thoroughly mash bananas. 2. Measure 3 cups into a large saucepan. 3. Add lemon juice, cherries and sugar; mix well. 4. Bring to hard rolling boil; boil hard 1 minute, stirring

constantly.5. Remove from heat; quickly stir in pectin. 6. Ladle into clean, hot jars. 7. Seal.

Brandied Peach Butter With Spearmint

18 peaches (to 20) fully ripe ½ cup water or more as needed¼ cup brandy 3 tablespoons lemon juice2 cups sugar 18 spearmint sprigs - (to 25)

1. Pit, skin, and slice the peaches. 2. Place them in a large pan with enough water to

prevent sticking and cook 15 to 20 minutes or until soft.

3. Puree the peaches in a food processor and return to the saucepan, adding the brandy, lemon, sugar, and mint sprigs.

4. Simmer over low heat, stirring frequently, 30 to 35 minutes or until the puree thickens.

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5. Remove the mint.6. Fill clean 1/2-pint jars with peach butter to within

1/4-inch of the top. 7. Wipe, seal, and process in a boiling water bath for

10 minutes.

Cranberry Butter

Yields: 6 ½ pints

Really good on a cold turkey or ham sandwich!

2 ½ lbs cranberries  2/3 cup apple juice  1 cup pure maple syrup  ½ cup liquid honey  ½ teaspoon ground cinnamon  1 dash ground ginger 

1.  In a large stainless or enamel pot combine cranberries and apple juice and cook until berries pop and are soft, around 25 minutes.  2.  Stir to keep from sticking.  3.  Puree either in a blender, processor.  4.  Return to pot and add remaining ingredients and cook until thick, still stirring for around 15 minutes.  5.  Ladle into clean hot jars leaving ½ inch head space and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.   Garlic Butter This keeps up to a month.

1 stick butter 6 cloves garlic 1/2 tsp. fresh parsley

1. Allow the garlic butter to reach room temperature. 2. Peel six cloves of garlic and chop fine. 3. Stir garlic cloves and parsley into the softened

butter. 4. You can place the butter into a mold if you like. 5. Transfer this into a small container, and keep this

refrigerated.

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Chokecherry Apple ButterMakes 8 half pints.

4 cups apple pulp 2 cups chokecherry pulp5 cups sugar ½ teaspoon almond extract

1. Prepare pulp of both fruits first by putting cooked fruit (unsweetened) through a sieve or food mill.

2. Heat to a boil, stirring carefully. 3. Add sugar. 4. Stir constantly until it just begins to thicken. 5. Add extract and blend. 6. Ladle into sterilized hot jars to within 1/4 inch of the

top of jar. 7. Wipe rims. Adjust lids. 8. Process in boiling water bath for 10 minutes at

5,000 feet or 15 minutes above 6,000 feet. 9. Remove from canner.

Grape Butter

Source: YumYum.com

3 lbs. grapes 1 lb. sugar

1. Wash grapes. 2. Cover w/ water. 3. Cook until soft. 4. Rub thru sieve. 5. Combine sugar & pulp.6. Simmer slowly, stirring frequently, until thick. 7. Fill hot sterilized jars, leaving 1/2-inch headspace.8. Wipe rims w/clean cloth. 9. Cap & seal lids. 10. Process 10 minutes in Boiling Water Bath.

Mango Butter

Yield: about 5 half pints

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6 cups ripe mango slices (abt 6 lg) ½ cup orange juice2 tablespoons lemon juice ½ cup water2 teaspoons Fruit Fresh 2 cups sugar1 pinch cardamom

1. In large Dutch oven, combine mangos, juices, water and fruit fresh.

2. Over medium heat, bring mixture to a boil. 3. Reduce heat, cover and simmer until mangos are

soft; about 10 minutes.4. Remove from heat and press mangos thru food

mill. 5. Return mango pulp to pan. 6. Stir in sugar and cardamom.7. Over medium low heat, heat mixture stirring

constantly until sugar is dissolved. 8. Increase heat to medium and bring mixture to a

simmer, stirring frequently. 9. Continue to simmer until thick, about 10-20

minutes.10. Ladle hot butter in jars leaving ¼ inch headspace. 11. Hot Water Bath process for 10 minutes.

Maple Butter

½ c Softened butter ¼ c Maple syrup

1. Mix with electric mixer until blended. 2. Serve on toast, cracker or warm muffins.3. Use the same portions for honey butter, substituting

honey for the maple syrup.

Peach Butter

Yield is about 4 pints

About 18 medium peaches (4 to 4 1/2 pounds) 4 cups sugar

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1. Wash and blanch peaches as you would for canned peaches.

2. Peel, pit and slice. 3. Combine peaches with 1/2-cup water in a pan. 4. Simmer until peaches are soft. 5. Puree using a food mill but don't liquefy. 6. Measure 2 quarts peach pulp. 7. Combine peach pulp and sugar in a large pot. 8. Cook until thick enough to round up on a spoon. 9. As it thickens stir frequently to prevent sticking. 10. Ladle hot butter in pint jars leaving 1/4-inch

headspace. 11. Remove bubbles and wipe rim and place lids and

rings. 12. Process in water bath for 10 minutes.

Optionally:Add 1/2-teaspoon of ginger, nutmeg, and cinnamon. Or any combination of above you like. You can and we do double or triple recipe.

Peach Butter 2

8 cups cooked and mashed peaches4 cups sugar3 teaspoons cinnamon 2 teaspoons cloves1 teaspoon nutmeg 1 teaspoon allspice

1. Place peaches in a blender; puree until smooth. 2. Place in crock pot.3. Add the sugar. 4. Stir until mixed.5. Add remaining spices.6. Cover; cook on high for 5 hours.7. Remove lid and cook uncovered for 5 hours. 8. Fill jars and BWB for 10 minutes.

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Peach Butter Baked

Yield: "3 half-pints"

12 cup sliced peeled pitted peaches 4 cup water¼ cup  honey or sugar to taste 3  tbl  lemon juice

1. To peel peaches easily, drop in boiling water for 30 seconds, then drop in ice water.

2. Peels should pull off.3. Combine sliced peaches and water in an 8-quart

enamel or stainless steel pot and cook over medium heat for 20 to 25 minutes, or until the peaches are soft.

4. Stir frequently to prevent the peaches from sticking. 5. When the fruit is tender, add the honey or sugar

and lemon juice and stir to combine. 6. Put the peach mixture through a food mill

or puree in a blender or food processor.7. Divide the puree between two shallow, 9- by 13-

inch  baking  or  roasting  pans.  8. Bake, uncovered, for 1 hour at 325 degrees. 9. Continue baking, stirring every 15 to 20 minutes,

until the butter is thick. 10. This will take an additional 1 to 1 1/2 hours. 11. The peach butter will be thick, fine-textured and a

rich, reddish-amber in color.12. Wash jars and lids in hot, soapy water; sterilize

jars in boiling- water bath for 10 minutes. 13. Prepare lids according to manufacturer's directions. 14. Ladle hot peach butter into hot jars, leaving 1/4-inch

headspace. 15. Cover with lids and process in a boiling-water bath

for 5 minutes.

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Crockpot Peach Butter

6 cups unsweetened peaches 3 cups white sugar 1 1/2 cups apricot nectar 2 tablespoons lemon juice 1 teaspoon vanilla

1. Put peaches through food mill or food processor. 2. Combine all ingredients in a slow cooker. 3. Cover and cook on LOW for 3 hours, stirring

occasionally. 4. Uncover and continue cooking until excess liquid

cooks away, about 5 to 8 hours. 5. Seal and refrigerate or freeze for longer storage.

Spiced Peach Butter

Yield: 3 to 4 pints

4 lb  ripe peaches 2 cup Water2-3 cups sugar (approx) 2 tsp ground cinnamon½ tsp  ground allspice ¼ tsp ground cloves1  tsp  ground nutmeg ½ tsp  ground ginger

1. Pit the peaches, but do not peel them. 2. Cut into small pieces and combine with the water in

a medium kettle.3. Over low heat, cook until soft, about 15 to 20

minutes. 4. Force the fruit through a sieve or put through a food

mill. 5. Measure the pulp, add 2/3 cup of sugar for each

cup of pulp. 6. Combine in the kettle along with

the cinnamon, allspice, and cloves, and boil rapidly over medium-high heat until the mixture begins to thicken, about 20 to 30 minutes.

7. Add the nutmeg and ginger and continue to boil until the butter mounds on a spoon, about 10 minutes.

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8. Turn into clean, dry half-pint canning jars. 9. Seal, and process 10 minutes in a Boiling- Water

Bath.

Pear Honey Butter

This is my favorite.  I use cooking pears.

Pears2 cups pineapple, canned & crushed, not drained3 cups sugar

1. Pare and core and chop them in a coarse food chopper, enough pears to make 1 quart or 4 cups.

2. Add a little water, just enough to start cooking.  3. Boil 10 minutes.4. Add pineapple.5. Add sugar.  6. Boil till thick.  7. Use med. heat and stir often.8. When thick pour into hot jars and seal, leaving ¼ in.

head space.

Note:  I make plenty of this.  It is delicious on hot biscuits.

Persimmon Butter

Yields: 5 to 6 pints

8 cups persimmon puree 1 cup orange juice1½ cups honey grated zest of 1 orange

1. Combine all ingredients in large stockpot2. Cook over medium-high heat until thick, about 10-

15 minutes. 3. Ladle into sterilized jars leaving ¼ inch headspace. 4. Wipe rims. 5. Cap and seal. 6. Process in a water bath canner for 10 minutes.

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Plum Butter

The Jewish we call it Povidle.

6 lbs. Italian plums 1½ cups sugar½ cup water

1. Wash plums, pit and cut into quarters. 2. Place in pot with sugar & water. 3. Let stand about 2 hours or until the juices start

flowing.4. Heat to boiling, lower heat and simmer until thick. 5. Stir occasionally to prevent scorching. 6. Cook about 5 hours. It will be very thick.7. Pack in sterilized jars, process in a water bath 10

minutes, or freeze.

Spiced Pumpkin Pecan Butter

Yield: "5 half-pints"

3½ cup  canned pumpkin 1  cup  toasted chopped pecans1  tbl  pumpkin pie spice 4½ cup  sugar1  box  Sure-Jell dry pectin ½ tsp  margarine or butter

1. Measure pumpkin, pecans and pumpkin pie spice into 6 or 8 quart saucepot.

2. Measure sugar into separate bowl. 3. Stir fruit  pectin   into pumpkin mixture in saucepot. 4. Add margarine. 5. Bring mixture to full rolling boil on high heat, stirring

constantly. 6. Quickly stir in all sugar. 7. Return to full rolling boil, and boil exactly 1 minute,

stirring constantly.8. Remove from heat. 9. Skim off any foam with metal spoon. 10. Ladle quickly into prepared jars, filling to within 1/4-

inch of tops. 11. Wipe jar rims and threads.

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12. Cover with lids. 13. Screw on bands. 14. Process in a water bath canner (180 to 190

degrees) for 15 minutes. 15. After jars are cool, check seals.

Sliced Pear Butter

Yields: 9 pints

7  lrg  Barlett pears, (firm, not over ripe) pared, cored, diced, to make 2qts½ cup lemon juice ¼ cup water7½ cup sugar 1 tsp cinnamon½ tsp allspice ¼ tsp cloves3 oz pouch liquid pectin

1. Combine  pears  into a lg saucepan with  lemon  juice and water; heat to boiling. cover and cook 10 minutes until pears are soft.

2. Uncover and cook over high heat 10 minutes longer, stirring and mashing pears as they cook.

3. In blender,  puree  half the mixture at a time until smooth (mixture should measure 5 cups) if it's more boil down. If less than 5 cups, add water.

4. Add sugar and  spices ; heat to boiling, stirring until sugar dissolves.

5. Boil hard 1 minute remove from heat; stir in  pectin . pour into hot jars, leaving 1/4 inch headspace. wipe rims

6. Adjust caps.7. Process 15 minutes in boiling water bath.

Raspberry Pear Butter

Yield about 6 half pints

4 pounds ripe pears; peeled, cored and chopped

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4 cups raspberries (fresh or frozen)¼ cup lemon juicesugar (see below)

1. Combine pears, raspberries and lemon juice in large saucepan.

2. Bring to a boil. 3. Lower heat to simmer and continue cooking, stirring

often for 1 hour or until fruit is very soft. 4. Remove from heat and press fruit through a fine

messed sieve or fine grade food mill. 5. Measure resulting fruit pulp. For each 2 cups pulp,

measure 1 ½ cups sugar. 6. Return pulp to pan and add sugar. 7. Stir mixture over low heat with a wooden spoon

until sugar has completely dissolved. 8. Simmer over low heat, stirring frequently until butter

thickens. 9. Ladle into hot jars leaving 1/4 inch headspace. 10. Seal. 11. Process in a hot water bath for 10 minutes.

Strawberry Fruit Spread

Yield: "2 cups""Tasty, small batch fresh fruit spreads require only a small amount of sugar, very short cooking time and no added pectin . They will keep in the refrigerator for about a month."

1 envelope  unflavored gelatin 1/3  cup  cold water3 cup  sliced strawberries 2  tbl  granulated sugar4 tsp  lemon juice 1  tsp  grated lemon rind

1. In saucepan, sprinkle gelatin over water. 2. Stir over low heat until gelatin is completely

dissolved.3. Add strawberries, sugar, lemon juice and rind. 4. Bring to boil.

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5. Cover and cook for 5 minutes or until fruit is tender; stir occasionally.

6. Spoon into  sterilized jars ; cool slightly. 7. Refrigerate several hours or until set.8. Store in refrigerator for up to a month or for 1 year

in freezer.

Raspberry:Replace strawberries with 3 cups slightly crushed raspberries and lemon rind with orange rind.

Peach & Pear:Replace strawberries with 2 cups peeled and sliced peaches and 1 cup chopped pears, and lemon rind with 1/2 teaspoon ground nutmeg.

Blueberry:Replace strawberries with 3 cups lightly crushed fresh or frozen blueberries and add 1/2 teaspoon round ginger.

Notes :When fresh fruits are not available, these spreads may be made made using unsweetened frozen fruits. Measure fruit while still slightly frozen. Each pouch of unflavoured gelatin contains 1 tablespoon. The amount of gelatin is sufficient to set 2 cups of liquid. If desired, smaller amounts of jam may be prepared using less gelatin.

Pumpkin Butter (Crockpot)

Yield: "5 pints"

12  cup  cubed fresh pumpkin 3  cup  sugar1 cup  brown sugar (packed) 1  tsp  cinnamon½ tsp  ground ginger ¼ tsp  nutmeg1  pinch  ground cloves 3 tbl cider vinegar

1. Place pumpkin in food processor and process to the smallest bits possible.

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2. Place processed pumpkin in crockpot with sugars and cover.

3. Cook on HIGH setting for 4 hours.4. Remove cover and add spices. 5. Cook 4 hours more, uncovered. 6. Add 3 tablespoons cider vinegar and continue to

cook for 4 hours more, uncovered.7. Allow butter to cool a bit and then pour into food

processor. 8. Process until pureed. 9. Keep some out for immediate use and freeze the

rest.10. Spoon into sterile 1/2-pint wide-mouthed jars.11. Process in hot water bath 10 minutes for 1/2 pints

and 15 minutes for pints.

Comments: It is not necessary to pre-cook the pumpkin with this recipe. Fruit butters make excellent gifts. Crockpot cover is used only during the first 4 hours.

CHOW CHOW

Apple Chow Chow

4 x tart apples chopped 4 cup finely-chopped celery4 cup finely-chopped carrots 2 green peppers chopped fine2 x red peppers chopped fine 2 cup sugar2 cup vinegar 1 tsp celery seed

1. Combine celery and carrots and cook until almost tender and then add chopped peppers and apples.

2. Combine sugar, vinegar and celery seed. 3. Pour liquid over mixture and bring to a boil. 4. Pack in jars and seal.

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Chow Chow Recipe

9 Dry Hot Red Peppers3 Qt. Green Tomatoes Or Double The Cabbage3 Qt Shredded Cabbage1 Stalk Celery1 1/2 Cups Sweet Onions Cut In Half1½ Cups Green Or Red Bell Peppers Cleaned Out

1. Combine the red peppers, tomatoes, cabbage, celery, onions, bell peppers.

2. Put in a food processor & chop up finely.3. Put in a very good size plastic bowl.

8 Tbs. Salt Put In Small Bowl And Set Aside

4. Sprinkle all over with the salt you set aside make sure you spread it evenly.

5. Set in refrigerator for 12 to 14 hours covered with aluminum foil not tight. 

4 Small Onions Chopped Up Fine 4 Cups White Vinegar3 Cups Brown Sugar Firm In Cups 6 Tsp. Dry Mustard3 Tsp, Turmeric 1½ Tsp. Ground Ginger6 Tsp. Celery Seeds 6 Tsp Mustard Seeds

1. Put the above ingredients in a pot large enough for the vegetables to be added later.

2. Simmer for 10 minutes.3. Remove from refrigerator. 4. Drain about 50% of liquid from the vegetables then

pour the vegetables in with the spices and simmer for another 10 minutes.

5. Then ladle all in the hot sterilized pint jars leaving 1/8 inch space.

6. Wipe top rims and side threads with a clean damp wash cloth.

7. Seal jars and screw lids down tight.8. Process in a boiling hot water bath for 10 minutes.

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9. Remove from water place on towel on counter or any flat surface upside down on towel for 6 to 8 hrs.

10. Make sure they are completely cooled before you turn right side up.

11. Put most in a dark cool place.12. Always put in refrigerator several days before

eating. 13. It takes a few days for the seasoning to really get

through all of the vegetables.

Chow Chow

Yield: 9 half pints

4 Cups Cabbage 2 Cups Onion2 Cups Green Bell Pepper 2 Cups Red Bell Pepper½ Cup Salt 2 Quarts Water1 Quart Cider Vinegar (5%) 1½ Cups Sugar 1 Cup Water 2 Tablespoons Mustard Seeds2 Tablespoons Celery Seeds½ Teaspoon Dried Crushed Red Pepper (optional) 

1. Chop all the bell peppers, onion and cabbage.2. Combine first 4 ingredients in a large plastic bowl,

toss well. 3. Sprinkle with salt.  4. Add 2 quarts water, cover and let stand 1 hour or

overnight.5. Drain well.  6. Rinse with cold water, and drain again. 7. Place vegetables in a large Dutch Oven type pot;

add vinegar and remaining ingredients.  8. Bring to a boil; reduce heat, and simmer, uncovered

20 minutes, stirring occasionally.9. Spoon relish quickly into hot jars, filling to 1/2 inch

from top.  10. Remove air bubbles, wipe jar rims.  11. Cover at once with metal lids, and screw on bands.  12. Process in boiling water bath 15 minutes. 

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13. Store in refrigerator after opening. 

NOTE:This recipe does not have carrots in it but you could add them to the vegetable mixture.You can also add chopper green tomatoes in place of some of the cabbage for a different tasting Chow Chow.

Gettysburg Chow Chow

Makes 2 1/2 quarts.

2 quarts chopped cabbage 1 quart chopped green tomatoes6 large onions, chopped 3 sweet red peppers, choppedsalt 2 pounds sugar4 tablespoons dry mustard 1½ tablespoons celery seed3 tablespoons white mustard seed½ tablespoon ginger 8 cups vinegar to cover1 tablespoon cloves

1. Place each vegetable in separate bowl and sprinkle with salt.

2. Let stand 4 hours. 3. Press juice from each vegetable and combine. 4. Mix dry ingredients and rub into paste by using

small amount of vinegar.5. Add rest of vinegar and heat to boiling. 6. Add vegetables and cook slowly for 20 minutes. 7. Pack into sterile jars and seal. 8. Cover jars with boiling water and simmer for 15

minutes.

Green Tomato Chow Chow

Yield: 11 pints

1 peck (12 ½ lbs) green tomatoes, cored & quartered 8 large onions, coarsely chopped

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10 green bell peppers, seeded and coarsely chopped 6 hot peppers, seeded and chopped 3 tablespoons pickling salt 1 quart cider vinegar 3 garlic cloves, minced 2 3-inch cinnamon sticks, broken in half 1 tablespoon ground allspice 1 teaspoon whole cloves 3 tablespoons dry mustard 4 bay leaves 1 3/4 cups sugar  

1. Combine tomatoes, onions, and peppers. 2. Sprinkle with pickling salt and refrigerate for 12

hours or overnight. 3. After 12 hours rinse under cold running water and

drain, removing as much liquid as possible. 4. Make a spice bag out of cheesecloth containing

cinnamon sticks, bay leaves, allspice, and cloves. 5. In a large non-aluminum stockpot, combine

vegetables, vinegar, sugar, garlic, dry mustard and spice bag.

6. Bring to a slow boil and cook for about 15 minutes or until the tomatoes are transparent and tender.

7. Stir frequently. 8. When done, remove spice bag and place chow-

chow in sterile, glass jars. 9. Gently push down mixture in the jar to be sure there

are no spaces or air pockets. 10. Leave about 1/2 inch of space at the top.11. Seal by adding lids and rings to each jar. 12. Process in a water bath, boiling for 30 minutes.

CHUTNEY

Almond Relish (Badam Chutney)

50 gm  Blanched almonds1 Green chilie, seeded & roughly, halved

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1 sm  Clove garlic2 tsp Roughly chopped fresh ginger15 gm  Roughly chopped coriander leaves & stalks2 tbl  Fresh mint leaves½ tsp  Salt1 tsp  Sugar1 tbl  Lemon juice

1. Soak the almonds in boiling water for 15 minutes.2. Put the almonds and the water along with the

remaining ingredients, in a blender and blend until smooth.

3. Transfer to a glass serving bowl and chill. 4. Serve with pakoras, kababs etc.

Apple and Almond Chutney

40 gm  Blanched almonds, (2oz)1 Green eating apple such as Granny Smith1½ tbl  Lemon juice2 tbl  Coriander leaves and stalks, chopped12 Fresh mint leaves, (12 to 15)1 Green chilli, seeded and chopped½ tsp  Salt1  tsp  Sugar50 gm  Whole milk plain yogurt, (2oz)

1. Put the  almonds  into a small bowl and add enough boiling water to cover them.

2. Set aside for 15 minutes then drain and put into a blender.

3. Peel and core the  apple  and chop it roughly. 4. Mix with the  lemon  juice and add to the blender

together with the remaining ingredients. 5. Blend until smooth. 6. Chill for an hour.

Applesauce Chutney 

Yields 4 cups

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6  cup  chopped peeled apples 1  cup  raisins1/2  cup  finely-chopped ginger root 1  cup  white vinegar1/2  tsp  allspice ¼ tsp  cloves1  tsp  cinnamon 1½ cup sugar(to 2 cups)

1. Wash 2 (1-pint) jars with lids or 4 (1/2-half-pint) jars with lids thoroughly, then set aside.

2. Cook apples, raisins, ginger, vinegar, allspice, clove, cinnamon, and sugar in large saucepan over medium-low heat until mixture comes to boil, about 5 minutes. 

3. Reduce heat to low and cook, stirring every few minutes, until apples are soft enough to mash easily with fork, 10 to 15 minutes.

4. Mash and stir chutney until almost smooth. 5. Don't worry about little lumps as long as apple is

soft.6. Fill jars, leaving about 1/2-inch of head space in

each jar. 7. Put lids on snugly, and either refrigerate chutney for

use within 1 or 2 weeks, or freeze until needed.

Apple Mint Chutney

2  lrg  Lemons 6 cup apples, peeled & chopped6  cup  onions, chopped 3 cup tomatoes, peeled & diced2½ cup  sugar 2 cup  cider vinegar1½ cup raisins 2/3 cup fresh mint, lightly packed¼ cup  fresh parsley, chopped ½ tsp  salt½ tsp  cinnamon pinch cayenne pepper

1. Pare outer rind from  lemons  and cut in thin strips. 2. Squeeze and strain lemons into stainless pan. 3. Stir in remaining ingredients; bring to boil.

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4. Reduce  heat to low; simmer for 1 1/2 hours or until thickened.

5. Fill and seal jars according to Bath Basics.

Banana and Mango Chutney

¾ cup Cider vinegar¾ cup firmly packed brown sugar2 tsp Madras curry powder 1 tsp ground black pepper½ tsp  Salt ½ tsp  Ground cinnamon¼ tsp Ground white pepper 1/8  tsp  Ground red pepper¼ tsp Minced garlic 6 med bananas1  jar  mango slices, divided ¼ cup raisins

1. Combine vinegar, sugar, curry powder, all three peppers, salt, cinnamon and minced garlic in a 4-quart non-reactive saucepan.

2. Heat to simmer, stirring, and cook for 1 minute.3. Peel 4 bananas, slice and add to saucepan. 4. Add 1 cup diced  mangos . 5. Heat fruit mixture and simmer, uncovered, 10

minutes, stirring occasionally until mixture thickens.6. Slice and add remaining bananas to chutney . 7. Add remaining diced mangos and raisins . 8. Stir to mix well, remove from heat, cover and let

stand 30 minutes.9. Serve hot or cold with curries or as a condiment

with meat, fish or poultry dishes.

Blueberry Chutney 1

Yield: About 4 half pint jars

4 cups fresh blueberries 1 sm. sweet onion, chopped fine1½ cups red wine vinegar ½ cup golden raisins½ cup brown sugar 2 teaspoons mustard seed½ teaspoon cinnamon 1 tablespoon grated candied ginger

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½ teaspoon red pepper flakes pinch of kosher saltpinch of nutmeg

1. Combine all ingredients in a large saucepan. 2. Bring mixture to a boil over medium heat. 3. Lower heat to simmer, stirring occasionally for

about 45 minutes or until thick. 4. Ladle the chutney into hot jars leaving 1/2 inch

headspace. 5. Process in water bath for 15 minutes.

Blueberry Chutney 2

1 cup Dried blueberries 2  cup  Sugar2 1/2  lb  Pears 1 Green apple1  lb  Onions 2  cup  White vinegar2  tbl  Fennel seed 1  tsp  Cumin

1. Peel, core and chop  pears ,  apple  and  onion . 2. Bring to boil in heavy saucepan. 3. Simmer until thickens, about 1 hour. 4. Soften dried blueberries  by covering with boiling

water for about 25 minutes. 5. Add to mixture and bring to boil again. 6. Add remaining ingredients, and throw in a dash

of salt.7. Bring to quick boil. 8. Remove. (Stir well while cooking) 9. Seal in jars when cold. 10. Peaches or plums can be substituted for pears.

Note: Samuel de Champlain made a blueberry discovery in 1616...and wrote in his diary that he found Indians near Lake Huron gathering blueberries for their winter store. "After drying the berries in the sun, the Indians beat them into a powder and added this powder to parched meal to make a dish called Sautauthig. We found it to be delicious."

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Canned Peach or Pear Chutney 

Yields about 7 pints

4 qt finely chopped, peeled, pitted peaches or pears (abt 20 med)2 cup brown sugar (to 3 cups) 1 cup raisins1  cup  chopped onions ¼ cup mustard seed2  tbl  ginger 2  tsp  salt1  garlic clove (optional), minced1 hot red pepper, finely chopped5  cup  vinegar

1. In large non-aluminum saucepan, combine all ingredients.

2. Cook slowly until thick, about 40 minutes, stirring occasionally to prevent sticking.\

3. Ladle hot  chutney  into hot jars, leaving 1/4-inch headspace.

4. Adjust lids. 5. Process 10 minutes in boiling-water canner. 6. Remove jars from canner and let cool.7. Press middle of each cap. 8. If it doesn't bounce back, jar is sealed. 9. If jar doesn't seal, either store chutney in

refrigerator and use soon, or reprocess using new lid.

Cherry Chutney

Yields 3 1/2 pints

9 cup  coarsely-chopped pitted tart cherries see * Note1 lrg  onion chopped1 sm  orange, peel and all chopped2 tbl  minced fresh ginger1½ cup sugar1 cup cider vinegar2 tbl  round cinnamon1 tsp freshly-ground black pepper1 tsp crushed red pepper flakes

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1 tbl coarse (kosher) salt½ cup water

1. In a 5-quart (or larger) stockpot, combine all ingredients except cherries and bring to boil.

2. Add cherries and boil gently, uncovered, stirring frequently, until thickened, about 30 to 40 minutes.

3. Pour into sterilized canning jars and seal according to manufacturer directions.

* Note: For a low-tech way to pit  cherries , unfold a paper clip from the center. Depending on cherry size, insert small or large loop through the top of the cherry, loosen the pit and pull it out.

Country Garden Chutney

This recipe yields about 3 pints.

4 cup  chopped peeled cored pears(3 med)2 cup  chopped peeled turnips(2 large)2 cup  chopped onion(2 med)1¾ cup  dried currants1 cup  chopped seeded sweet red pepper(2 med)1 cup  chopped peeled cored tomatoes(2 large)2 cup  brown sugar1 hot red pepper finely chopped1 tbl  mustard seed2 tsp  turmeric1 tsp  ginger½ tsp  pepper3 cup  cider vinegar, 5% acidity

1. Combine all ingredients in a large saucepot.2. Cook slowly until thick. 3. As mixture thickens, stir frequently to prevent

sticking.4. Carefully ladle hot  chutney  into hot jars, leaving

1/4-inch headspace. 5. Remove air bubbles with a nonmetallic  spatula . 6. Wipe jar rim clean.

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7. Place lid on jar with sealing compound next to glass.

8. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

9. Process 15 minutes in a boiling-water canner. 10. At elevations higher than 1,000 feet, boil 2

additional minutes for each additional 1,000 feet elevation.

Comments: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Eggplant-Tomato Chutney

About 3 ½ cups 10 Calories per Tablespoons

2 table Olive or vegetable oil 1 med onion, chopped2 cal Garlic, crushed ½ tsp salt1 med Eggplant, pared and cubed ¼ cup chopped parsley¼ cup currants2 tablespoon Tarragon vinegar2 med Tomatoes, seeded and chopped (about 1/2 cup)

1. Heat oil in 12-inch skillet over medium heat. 2. Cook onion and garlic in oil about 2 minutes. 3. Stir in eggplant and salt. 4. Cook over medium heat 15 minutes, stirring

occasionally. 5. Add remaining ingredients. 6. Cook 15 minutes longer, stirring occasionally, until

vegetables are soft and no excess liquid remains. To Microwave: Place onion, garlic and oil in 3-quart microwaveable casserole.

1. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened.

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2. Add eggplant and salt. 3. Cover tightly and microwave 3 minutes. 4. Add remaining ingredients. 5. Cover tightly and microwave 3 to 5 minutes longer

or until vegetables are soft. 6. Let stand 5 minutes. 7. Serve with slotted spoon.

Fresh Chili Chutney

Warning this one is for fire eaters only!!!

½ cup Fresh red or green chilies½ cup chopped fresh mint1 tablespoon Lime or lemon juice1 teaspoon Chopped fresh ginger    Salt

1. Wash and dry the chilies. 2. Cut off the stalks and chop. 3. Mix all the ingredients together about 15 minutes

before serving.

Garden Chutney

Makes 16 to 20 servingsServe with ham, smoked turkey, duck or fish.

1 tablespoon olive oil 1 cup minced onions4 small zucchini, diced 1 sweet red pepper, diced1 tablespoon minced garlic ½ teaspoon salt2/3 cup apple juice ½ teaspoon dry mustard½ teaspoon ground ginger ½ teaspoon ground allspice½ teaspoon ground cloves ¼ cup currants2 tablespoons cornstarch 1/3 cup white vinegar1/4 cup sugar Hot pepper sauce1 large tomato, seeded and cut into 1/4-inch dice

1. Heat oil in 12-inch nonstick skillet over medium-high heat.

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2. When hot, add onions, zucchini, sweet red pepper, garlic and salt.

3. Cook until mixture is heated through, about 4 minutes, stirring often.

4. Add 1/2 cup apple juice, mustard, ginger, allspice, cloves and currants.

5. Simmer, uncovered, until zucchini is cooked but not quite tender, about 6 minutes.

6. Combine cornstarch and remaining apple juice in small dish.

7. Stir until smooth. 8. Add to skillet along with vinegar, sugar and dash

hot pepper sauce. 9. Simmer until mixture thickens, about 3 minutes,

stirring often. 10. Remove from heat. Stir in tomato. 11. Let cool at room temperature. (Can be refrigerated

up to 2 weeks. 12. Stir well before serving.) 13. Adjust seasonings and vinegar to taste. 14. Serve chilled or at room temperature.

Garlic Chutney

2 pounds apples, peeled, cored and quartered 1½ pints white vinegar 2 pounds dark brown sugar 1 pound raisins 2 heads garlic, cloves separated, peeled and chopped fine 4 ounces crystallized ginger, chopped fine 1½ teaspoons dry mustard 1 teaspoon salt 1 tablespoon dry pepper flakes

1. Cook apples in vinegar till soft and mushy. 2. Add remaining ingredients (adding only half the

pepper flakes) and mix well. 3. Cook over moderate heat about 10 minutes. 4. Taste. If spicier taste wanted, add remaining

pepper flakes.

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5. Cook 15 minutes more, stirring occasionally. 6. Pour into sterile jars and seal. If not sealing, store in

refrigerator.

Gingered Holiday Chutney 

2 cup brown sugar (packed) ¾ cup vinegar½ tsp  salt ¼ tsp ground cinnamon¼ tsp  ground red pepper 1 lime1 lemon1 lb fresh anjou pears cored, pared, & coarsely chopped (3 cups)1 cup  chopped sweet red pepper1 cup  chopped green pepper1 cup  chopped onion1  tbl  chopped candied ginger1 cup  light raisins

1. In a saucepan combine brown sugar, vinegar, salt, cinnamon, and red pepper.

2. Bring to boiling.  3. Reduce heat to low and simmer, uncovered, 10

minutes. 4. Finely shred peel from lime  and  lemon ; squeeze

juice from each.5. In a large bowl combine lime and lemon peel and

juices, pears, peppers, onion, and ginger. 6. Add raisins, mixing gently. 7. Add mixture to hot syrup. 8. Heat to boiling; reduce heat to low and simmer,

uncovered, about 1 hour or until thick.9. Ladle chutney at once into hot, clean pint jars,

leaving a 1/4-inch headspace. 10. Wipe jar rims; adjust lids. 11. Process in boiling water bath for 15 minutes (start

timing when water boils). 12. You can skip the canning procedure, and instead

store the jars of chutney in the refrigerator.

Comments:

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Serve as accompaniment to cooked ham, poultry, or other meat. (If chutney isn't processed in hot water bath be sure to include a note about refrigerating if giving as gifts.)

Gooseberry Chutney

Makes approx. 5 half pints

1 cup packed brown sugar 1 cup sugar1 cup cider vinegar ¼ teaspoon ground nutmeg1 cinnamon stick (3 inches) 4 whole cloves4 whole allspice4 cups canned, fresh or frozen gooseberries

1. In a saucepan, combine sugars, vinegar and nutmeg.

2. Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan.

3. Simmer until sugar is dissolved. 4. Add gooseberries; simmer, uncovered, for 20-30

minutes or until mixture is very thick, stirring occasionally.

5. Remove and discard spice bag. 6. Serve the chutney with pork or ham.7. Store in the refrigerator.

Hawaiian Papaya Chutney

Makes about 4 pints

1 cup White Vinegar1 ¾ cup Brown Sugar, Packed1 med Onion, Chopped2 Limes Or lemons, Sliced1  Garlic Clove, Crushed1 cup Golden Raisins2 large Tomatoes, Peel & Chopped 1 Grn Bell Pepper, Chopped½ cup Ginger, Cut In Strips

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½ cup Whole Blanched Almonds¼ tsp Red Pepper Flakes1½ tsp Salt1 cup Dry White Wine3 very firm papayas, peeled, seeded and cut up.2 cup Chopped Fresh Pineapple

1. Combine vinegar, brown sugar, onion, limes, garlic,  raisins, tomatoes, bell pepper, and ginger, almonds, and red pepper, salt and white wine in large heavy kettle.

2. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy.

3. Add more wine or water, if needed, to prevent sticking.

4. Add papayas and pineapple. 5. Continue cooking about 15 minutes or until fruit is

tender.6. Cool and refrigerate or fill hot sterilized jars, leaving

1/2-inch headspace. 7. Seal.

Mango Chutney

6 large mangoes Salt6 chopped garlic cloves 2 cups sugar2 peeled and chopped apples 375 gm sultanas1 tbsp mustard seed 1 tbsp finely chopped ginger2 cups wine vinegar 6 red chillies, finely chopped

1. Wipe the mangoes, peel and slice them and remove the stone.

2. Sprinkle them with some salt. Leave for 24 hours in a warm place.

3. Wash and discard excess liquid.4. Bruise the sliced mangoes (this softens them if they

are green). 5. Place the remaining ingredients in a saucepan. 6. Stir over a low heat until the sugar is dissolved.

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7. Add the mangoes and cook until the chutney is thick.

8. Ladle into sterilized jars and seal. 9. Water bath for 10 minutes.

Mustard Fruit Chutney

Yield: 32 Servings

1 table Water 2 tsp Mustard powder½ cup Sugar ½ cup Cider vinegar2 Pears, peeled, cored, diced1 Mango, peeled, seeded, diced1/3 cup Raisins, dark seedless 1 Onion, small, finely chopped1 Garlic clove, finely chopped½ tsp Ginger, ground¼ tsp red pepper flakes, crushed ¼ tsp Salt

1. Stir water into mustard in small cup.2. Combine the sugar and vinegar in a medium-size

saucepan. 3. Bring to boiling, stirring to dissolve sugar. 4. Boil gently 10 minutes.5. Add pears, mango, raisins, mustard

mixture, onion, garlic, ginger, pepper flakes and salt.

6. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.

7. Cool completely. 8. Refrigerate, covered, for up to 1 week. 9. Serve cold.

Rhubarb Chutney

Yield about 6 ½ pints

4 cups diced fresh or frozen rhubarb2 cups diced peeled apples1 Orange 1 Lemon

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2 cups packed brown sugar 1 cup Raisins1 cup Currents ½ cup diced candied Citron½ cup Apple Juice ½ tsp. Ground Nutmeg½ tsp. Ground Allspice ½ tsp. Ground Cloves½ tsp. Ground Cinnamon ¼ tsp. Canning Salt

1. Place rhubarb and apples in pot.  2. Grade the orange and lemon and add to pot.  3. Peel and section orange and lemon remove seeds

and dice into small pieces and add to the pot.  4. Add the remaining ingredients and bring to a boil. 5. Reduce heat and simmer for 30 to 40 minutes until

thickened.  6. Stir frequently.  7. Pour into 1/2 pint jars and freeze or water bath for

15 minutes. 

Tomato Chutney

Makes about 2 ½ cups

1 can whole tomatoes (28- 32-ounces) with juice, chopped1 large onion chopped (about 1 cup)1 lemon zest grated ½  cup sugar½ cup cider vinegar 1/3 cup dried currants1 tsp mustard seed ½ tsp mustard seed½ tsp salt ¼ tsp cayenne¼ tsp ground allspice ¼ tsp cinnamon

In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. 

1. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2+1/2 cups. 

2. Chutney keeps chilled, covered, 3 months.

Traditional Chutney

This recipe yields 4 half-pints.

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4 cup sliced peeled ripe mango ½ cup chopped seeded lime1 cup chopped onion ½ cup grated fresh ginger3 garlic cloves peeled & minced ¾ cup white raisins2 cup light brown sugar 1 cup apple cider vinegar¼ cup fresh orange juice ¼ cup fresh lemon juice1 table mustard seed 1 tsp crushed red pepper1 tsp ground cinnamon ¼ tsp ground cloves

1. Place all ingredients in heavy pot over medium heat.

2. Bring to a boil. Lower heat and simmer for about 20 minutes, stirring frequently.

3. Remove from heat, cover, and let stand for about 12 hours.

4. Again bring to a boil, lower heat and cook for 15 minutes, stirring frequently.

5. Ladle into hot sterilized jars; seal. 6. Process for 15 minutes in boiling water bath.

CONSERVES

Black Forest Macaroon Conserve

Makes about 7 (8 oz) half pints 4 cups sugar1/3 cup sifted cocoa powder3 ½ cups coarsely chopped pitted fresh or thawed frozen sweet cherries (about 3 lb)2 Tbsp lemon juice2 (3-oz) pouches Liquid Fruit Pectin1/3 cup unsweetened flaked coconut4 Tbsp Kirsh or cherry brandy

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1. Combine sugar and cocoa powder in a medium bowl.

2. Set aside. 3. Combine cherries, lemon juice and cocoa mixture in

a large saucepan. 4. Bring to a full rolling bowl that cannot be stirred

down, stirring constantly. 5. Stir in pectin. 6. Boil hard for 1 minute, stirring constantly. 7. Remove from heat and add coconut and Kirsh,

stirring well.8. Skim foam if necessary. 9. Ladle hot conserve into hot jars leaving ¼ inch

headspace. 10. Remove air bubbles. 11. Wipe rim. 12. Center hot lid on jar. 13. Apply band and adjust until fit is fingertip tight. 14. Process in a boiling water canner for 10 minutes,

adjusting for altitude. 15. Remove jars and cool. 16. Check lids for seal after 24 hours.

Okanagan Grape Conserve

4 cups Grapes 2 oranges1 cup seeded washed raisins 2 2/3 cups white sugar1 cup chopped walnuts (can omit)

1. Wash grapes, slice oranges thin, remove any seeds.

2. Add grapes, orange slices and raisins and sugar. 3. Boil over medium heat until thick. 4. Add nuts (if desired).5. Put into hot and sterilized jars. 6. Process in hot water bath 20 to 25 minutes after

water comes to the boil.

Note: Very nice on toast or pancakes, waffles, etc.

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DRINKS

Bloody Mary Mix

20 lg. ripe tomatoes 1 lg. onion2 cloves garlic 3 stalks celery1 green pepper 2 tbsp. horseradish1½ tsp. hot sauce ¼ c. sugar1/3 c. lemon juice 1 tbsp. salt2 or 3  carrots Worcestershire to taste

1. Put all ingredients in blender or food processor and simmer for 40 minutes.

2. Put through colander or juicer.3. Bring to a rolling boil. 4. Put in sterile jars and seal. 5. Pressure cook 30 minutes at 10 pounds.

Bloody Mary Mix (Canning)

This is an old family recipe. Great when you have lots of tomatoes to can! Very yummy with or without alcohol!

20-24 servings 5 quarts 2½ hours 1 hour prep

30 med. tomatoes, peeled, seeded, & quartered2 ½ cups green peppers, chopped1 ¾ cups carrots, diced1 cup celery, diced1 small onion, diced2-3 garlic cloves, minced¼ cup parsley, minced1 bay leaf¼ cup sugar¼ cup lemon juice

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1 ½ tablespoons salt1 tablespoon Worcestershire Sauce½ tablespoon Tabasco sauce (to taste)

1. Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.

2. Remove the bay leaf. 3. Working in batches, place the vegetable mixture

into a blender and puree. 4. Using a spatula, press each pureed batch through a

fine sieve to remove any extra seeds. 5. Place back in a large pot and add the sugar, lemon

juice, Worcestershire Sauce, salt, and Tabasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).

6. Heat this to a boil. 7. Pour into clean quart jars and add prepared lids. 8. Process in a boiling water canner for 40 minutes.

Spiced Cranberry Cider Mix in a Jar

½ Cups dried cranberries 12 cinnamon sticks½ teaspoon crushed whole cloves 2 T. whole allspice

1. In a small bowl, stir the cranberries and spices together.

2. Store in an airtight container.

Attach this to the Jar:

Spiced Cranberry Cider MixServes 12 to 14

2 quarts apple cider 1 quart water1 pkg Spiced Cranberry Cider Mix 2 oranges, sliced

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1. In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix.

2. Heat through but do not boil. 3. Add most of the orange slices. 4. Serve warm, garnished with the remaining orange

slices.

Strawberry Lemonade Concentrate

This recipe came from Ball Complete Book of Home Preserving.Makes about 7 pints

6 cups hulled strawberries4 cups freshly squeezed lemon juice6 cups sugar

1. In a blender or food processor fitted with the metal blade, working in batches, puree strawberries until smooth.

2. Transfer to a large stainless steel pot as completed. 3. Add lemon and sugar and stir to combine. 4. Heat to 190F (88C) over medium high heat, stirring

occasionally. DO NOT BOIL. 5. Remove from heat and skim off foam.6. Ladle hot concentrate into hot jars, leaving ¼ inch

head space. wipe rims. 7. Center lid on jar. screw band down.8. Place jars in canner, ensuring the are completely

covered with water. 9. Bring to a boil and process 15 minutes. WAIT 5

MINUTES THEN REMOVE JARS COOL AND STORE.

Make label with instructions:

TO USE:1. Mix one part concentrate to one part water (or tonic

water or ginger ale).

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2. Adjust concentrate to taste

Tomato Juice Cocktail

2 quart tomato juice 3  tablespoons bottled lemon juice1 tablespoon salt2 teaspoons grated celery1 teaspoon prepared horseradish1 teaspoon onion juice1 dash  Worcestershire sauce

1. Combine all ingredients and heat to boiling.2. Pour juice into 2 hot quart jars to within 1/4 inch of

tops.3. Put on lids and screw bands.4. Process in a boiling water bath for 30 minutes.

V-8 Juice

A basic recipe for V-8. Shake well before using.  7 quarts 1 hour 15 minutes 15 minutes prep

15 lbs ripe tomatoes, (8 quarts chopped)  1 large bell  pepper, chopped fine  2 large onions, chopped fine  1½ cups diced celery  2  bay leaves  12   fresh basil leaves or 2 teaspoons dried basil  2  teaspoons  prepared horseradish  ½ teaspoon fresh ground black  pepper  3  teaspoons sugar  2 teaspoons  Worcestershire sauce  ½ cup lemon juice 

1. Place all ingredients, except lemon juice, in a large stainless pot.

2. Bring to a boil then simmer for 30 minutes-all vegetables should be soft.

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3. Press vegetables through a fine sieve or food mill. 4. Return juice to pot, stir in lemon juice and bring to a

boil. 5. Pour into clean hot jars, leaving 1/2 inch head

space.  6. Process for 35 minutes at altitudes up to 1000 feet.

FRUITS

Cinnamon Pears in Apple Juice Canning

A healthy way to can pears. This can be used for people on restricted diets.

1 pound per pint 40 min 10 min prep

1 ½ lbs pears, per pint cinnamon sticksunsweetened apple juice

1. Peel pears, and cut into halves and core. 2. Treat to prevent darkening (I submerge them in

lemon juice and a little water). 3. Drain; rinse and drain again. 4. Cook pears in water one layer at a time until hot

throughout. 5. Heat the apple juice just to a boil. 6. Pack hot pears into hot jars, leaving 1/2"

headspace. 7. Place 1 cinnamon stick in each jar. 8. Ladle hot apple juice over pears, leaving 1/2"

headspace. 9. Remove air bubbles(I do this with a knife). 10. Adjust two piece caps. 11. Process pints 20 minutes in a boiling water canner.

Enjoy!

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Island Topping

The fresh taste of the tropical islands makes for a very special fruit topping. The judges praised the excellent blend of flavors.Makes about 4 half-pint jars

1 (20-ounce) can crushed pineapple packed in heavy syrup¾ cup unsweetened pineapple juice1¼ cups sugar2/3 cup shredded or flaked coconut2 tablespoons bottled lemon juice½ cup chopped roasted macadamia nuts

1. Drain the pineapple, reserving the syrup. 2. Set the pineapple aside.3. In a medium saucepan, combine the reserved

pineapple syrup, pineapple juice and sugar. 4. Over medium heat, heat and stir the mixture until

the sugar is completely dissolved. 5. Bring the mixture to a boil, reduce the heat and boil

gently for 3 minutes. 6. Stir in the reserved pineapple, coconut and lemon

juice. 7. Heat for 2 minutes. 8. Remove the pan from the heat and stir in the

macadamia nuts.9. Ladle the topping into hot jars, leaving ½ inch

headspace. 10. Using a plastic knife, remove any trapped air

bubbles. 11. Wipe the jar rims and threads with a clean, damp

cloth. 12. Cover with hot lids and apply screw rings. 13. Process half-pint jars in a water bath for 10

minutes.

Peaches in Rum or Brandy Syrup

Yield: 1 quart - about 6 servings

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1½ pounds firm, ripe, very small peaches¾ cup firmly packed light brown sugar¾ cup granulated sugar1 cup water ½ cup dark rum or brandy

1. Scald peaches and remove skins.2. In skillet large enough to hold peaches in one layer

bring to a boil the sugars and water stirring.3. Add peaches cover and simmer gently for about 4

minutes. 4. Turn fruit over re-cover the skillet and poach

peaches for about 4 minutes longer or until they are barely tender.

5. Pour rum or brandy into clean 1-quart canning jar with a 2-piece screw-on lid.

6. Spoon in the peaches, gently packing very tightly without squashing them.

7. Boil remaining syrup to thicken it slightly, but don't let it caramelize.

8. Pour the syrup slowly over the fruit leaving ½ -inch headroom.

9. Slip thin knife carefully around the inside walls of jar to release any air bubbles.

10. Cover and seal jar and place in boiling water bath to cover by 2 inches and process for 10 minutes.

11. Remove from boiling water and set on rack or towel to cool.

12. Store in dark place for at least 1 month - preferably longer - before serving.

JAM

Apple Maple Jam

This recipe yields about 8 half-pints.

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3 quarts finely chopped apples,(abt 6 lbs) 6 cups sugar 1 cups maple syrup 1 teaspoon cinnamon ½ teaspoon allspice ½ teaspoon nutmeg ¼ teaspoon cloves

1. Combine all ingredients in a large sauce pot. 2. Bring slowly to a boil. 3. Cook rapidly to jellying point. 4. As mixture thickens, stir frequently to prevent

sticking. 5. Pour hot into hot jars, leaving 1/4-inch head space. 6. Adjust caps. 7. Process 10 minutes in boiling water bath.

Apple Pie Jam

4 cups tart apples, peeled and finely chopped 2 tablespoons lemon juice 1 teaspoon ground cinnamon ¼ teaspoon ground allspice 4 cups sugar 1cup firmly packed light brown sugar 1 box pectin ½ teaspoon butter

1. Add water to chopped apples to measure 4 cups. 2. Place apples and water into large, heavy saucepan. 3. Stir in lemon juice, cinnamon and allspice. 4. Measure sugars. 5. Stir pectin into fruit. 6. Add butter. 7. Bring mixture to full rolling boil on high heat, stirring

constantly. 8. Quickly stir in both sugars. 9. Return to full rolling boil and boil exactly 1 minute,

stirring constantly.

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10. Remove from heat. 11. Skim off any foam with metal spoon. 12. Ladle quickly into hot, clean jars, leaving 1/4"

headspace.13. Wipe jar rims and threads. 14. Cover with two-piece lids. 15. Screw bands on finger tight. 16. Process in boiling water bath for 10 minutes.

Caramel Apple Jam

Yield: 7½ pints

6 Cups peeled, diced Galas or Granny Smith apples½ cup water½ tsp butter1 pkg powdered fruit pectin3 cups sugar2 cups packed brown sugar½ tsp Cinnamon¼ tsp Nutmeg

1. Mix apples, water and butter. 2. Cook over low heat, stirring, until apples are soft

(but not mushy). 3. Stir in pectin; bring to a full boil, stirring constantly. 4. Add sugars, cinnamon, and nutmeg. 5. Return to rolling boil; boil, stirring, 1 minute. 6. Remove from heat; skim foam. 7. Pour into hot jars leaving 1/4" headspace. 8. Process in boiling water bath 10 minutes.

Dutch Apple Pie Jam 

5 cups apples (Macintosh) ½ cup raisins1 1/4 cup water 2 tbsp fresh lemon juice1 tsp cinnamon ¼ tsp ground allspice2 cups white sugar 1 cup brown sugar

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1 box of jell pectin ½ tsp margarine 

1. Boil jars 10 minutes on top of stove.2. Peel and core apples, chop small.3. Put in a pot with raisons and water.4. Stir in lemon juice, cinnamon, and allspice.5. Stir in the pectin; add margarine.6. Bring to a full rolling boil, stir constantly.7. Stir in sugars. 8. Return to a full boil.9. Remove from heat. 10. Remove the foam from top. 11. Ladle quickly in jars.12. Water bath for 10 minutes.

Mom’s Apple Pie in a Jar

Makes about 6 (8 oz) half pints

6 cups peeled, chopped Granny Smith Apple (about 6 medium)Juice and grated peel of 1 large lemon2 cups unsweetened apple juice¾ cup raisins1 tsp ground cinnamon1 pkg No Sugar Needed Fruit Pectin1½ cups sugar

1. Prepare boiling water canner. 2. Heat jars and lids in simmering water until ready for

use. Do not boil. 3. Set bands aside.4. Combine apples, lemon peel and juice in a large

saucepan. 5. Bring to a boil. Reduce heat and simmer until

apples begin to soften. 6. Remove from heat and whisk in pectin. 7. Add raisins and cinnamon. 8. Return mixture to a boil.9. Boil 5 minutes.

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10. Remove from heat and stir in sugar. 11. Skim off foam, if necessary.12. Ladle hot jam into hot jars leaving ¼ inch

headspace. 13. Wipe rim. 14. Center lid on jar. 15. Apply band until fit is fingertip tight.16. Process in a boiling water canner for 10 minutes,

adjusting for altitude. 17. Remove jars and cool. 18. Check lids for seal after 24 hours. Lid should not

flex up and down when center is pressed.

Apricot Jam

Yield: about 5 pints.

2 quarts crushed and peeled apricots ¼ cup lemon juice6 cups sugar

1. Combine apricots and lemon juice in a large saucepot.

2. Add sugar. 3. Bring slowly to a boil, stirring until sugar dissolves. 4. Cook rapidly to gelling point, about 25 minutes. 5. As mixture thickens, stir frequently to prevent

sticking. 6. Remove from heat. 7. Skim foam if necessary. 8. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 9. Adjust two-piece caps. 10. Process 15 minutes in a boiling water canner.

Apricot and Honey Jam

This recipe yields 9 (8-ounce) jars.

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6 pound apricots - (abt 50) ½ cup mild honey, orange blossom or clover (or equal amount of sugar)3 tablespoon lemon juice2 cup sugar

1. In a large non-aluminum bowl, gently combine the apricot slices, sugar, honey and lemon juice.

2. Allow the mixture to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar.

3. Place the fruit mixture in a 6- to 8-quart shallow pan and bring to a boil over high heat.

4. With a metal spoon or fine mesh skimmer, skim off any foam that collects on the surface and reduce the heat to medium.

5. Continue cooking and skimming, stirring occasionally, until the mixture is thick with a few chunks left, 50 to 60 minutes, and the whole mass appears slightly glazed.

6. To test whether jam is ready, remove 2 tablespoons to a small saucer and place it in the freezer for 5 minutes.

7. Meanwhile turn off the heat under the pan. 8. When the test amount is cool, it will wrinkle slightly

when slowly pushed together with your finger. 9. If it doesn't, continue cooking for another 5 minutes

and test again. 10. When ready, the jam will be thick but will still flow

from a spoon. 11. You can also test the jam by scooping some out in

a metal spoon and then pouring it back into the pot. 12. When the jam begins to pour out in a single sheet

rather than in several different streams, it's done.13. Make sure you have clean jars and rims and fresh

lids that have never been used (lids and rims can be purchased separate from jars).

14. Dip every jar and lid (as well as any other implements that will touch the finished jam) into a large pot of boiling water for at least 3 minutes.

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15. Afterward, remove them to a baking sheet and keep them in a 250 degree oven until you are ready to use them.

16. When the jam is cooked, ladle it into the jars, coming within 1/4-inch of the top (a wide-mouthed canning funnel makes this easy).

17. Place the sealed jars in boiling water to cover for 10 minutes.

18. Remove them to a sideboard and let them cool. 19. Store jams and jellies in a cool, dark place, such as

a pantry.

Almond Apricot Jam

2 lbs. ripe apricots, Chopped (4 cups) 3 c. sugar1/3 c. lemon juice ½ c. sliced almonds½ tsp. almond extract

1. In saucepan, mix apricots, sugar and lemon juice.2. Bring to full rolling boil.3. Boil hard, stirring, 5 minutes.4. Remove from heat.5. Stir in almonds and extract.6. Stir for 5 minutes - skim the foam.7. Pour into clean half-pint clean jars - leave 1/4 inch

head space.8. Wipe jar rims clean - adjust lids.9. Process in boiling water bath 15 minutes. 10. Start timing when water boils.

Lost Blend Jam

5 lb. fresh apricots, pitted1 qt. fresh red raspberries1 20 oz. can crushed pineapple with juicesugar (amt determined by number of cups of fruit)1 pkg. dry pectin

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1. Grind apricots or process in blender or food processor. 

2. Measure apricots, berries, and pineapple into a large kettle, counting the cups of fruit. 

3. Add one cup of sugar for each cup of fruit.  4. Cook fruit slowly, bringing to a full and rolling boil.  5. Add pectin.  6. Bring to a boil again and cook for 1 minute.  7. Pour into hot, sterilized jars.  8. Seal with new lids and rings.  9. Process in boiling water bath for 15 minutes

Banberry Jam

Strawberries and bananas make a great pairing of flavors and a great jam.Makes about 7 half-pint jars

2½ cups hulled and crushed ripe strawberries1¾ cups peeled and mashed ripe bananas2 tablespoons bottled lemon juice7 cups sugar½ teaspoon unsalted butter1 (3-oz) pouch liquid pectin

1. In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.

2. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.

3. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.

4. Stir in the entire contents of the pectin pouch. 5. Return the mixture to a full rolling boil, stirring

constantly. 6. Boil, stirring constantly, for 1 minute. 7. Remove the pan from the heat. 8. Skim off any foam.

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9. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars.

10. Gently stir the jam every minute or so to distribute the fruit.

11. Ladle the hot jam into hot jars, leaving ¼ inch headspace.

12. Wipe the jar rims and threads with a clean, damp cloth.

13. Cover with hot lids and apply screw rings. 14. Process half-pint jars in a water bath for 10

minutes, pint jars for 15 minutes.

Banana Jam

About 6-7 8 oz jars

8 ripe bananas, mashed3 cups sugarOlive-sized pieces of fresh ginger3 lemons3 cup waterSome whole cloves

1. Squeeze juice from lemons and slice the rind into paper thin strips.

2. Boil the sugar and water for 10 minutes, then add the juice and rind, the bananas, ginger and a few cloves (to taste). 

3. Cook slowly for ½ to ¾ of an hour.  4. Stir carefully so it won't scorch.  It'll be pale

(actually a weird pinkish color.)  5. Take out ginger. 6. Put in jars and process 10 minutes in water bath.

Banana Nut Jam (sugarless)

10 ripe bananas should make 3 cups mashed bananas

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1 tbsp lemon juice*4 cups Splenda*1/2 brown SugarTwin1½ cup nuts pecans or walnuts*1 box no- sugar added powdered pectin

1. Mix bananas, nuts, lemon juice, pectin in pot.  2. Stir until a full rolling boil  3. All at once add sugar replacers and stir until well

blended.  4. Pour into jars and process in water bath for 10

minutes makes 2 pints.

*For regular jam use sugar and regular brown sugar and regular sure jell

Banana Strawberry Jam

6 c. mashed bananas 1 pkg. powdered pectin3 c. sugar 2 pkg. strawberry gelatin

1. Bring 1 1/2 cups water and bananas to a boil, stirring constantly.

2. Add pectin; continue boiling for 5 minutes. 3. Add sugar and gelatin; bring to a rolling boil. 4. Remove from heat; skim. 5. Pour into sterilized jars and seal.

Strawberry Banana Jam

Yield: 10 half pintsThis is a tasty jam that you can sub blueberries for the strawberries OR decrease bananas to 1 cup and add 1 can well drained crushed pineapple.

14 cups hulled & halved strawberries4 cups mashed bananas 2 medium seedless oranges, chopped fine6 cups white sugar½ cup lemon juice

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1. In a large stainless or enamel pot add the strawberries, bananas and the orange.

2. Bring to a boil, stirring constantly, and boil for 10 min.

3. Slowly add the sugar and lemon juice-you don’t want to loose the "boil" and stir constantly until mixture reaches the gel stage.

4. Remove from heat and skim off any foam.5. Ladle into hot sterilized jars to 1/4 inch head space.6. Process in a water bath for 5 minutes at altitudes

up to 1000 feet.

Sweet Banana Jam

Yields 1/3 cup.

2  cup  Mashed banana 2  tbl  Lemon juice

1. Blend ingredients together until smooth. 2. Heat to a boil in a saucepan; turn to low and

simmer, stirring occasionally, until mixture thickens.

Caribbean Banana Jam

Makes about 2 cups

5 ripe bananas  3 tablespoons lime juice  2/3 cup fresh orange juice  1½ cups sugar  ½ vanilla bean, split in half and cut in thirds1/8 teaspoon salt  1 tablespoon banana liqueur 

1. Peel bananas, mash with fork.  2. In heavy saucepan combine banana, lime juice,

orange juice, sugar, vanilla& salt.  3. Bring to a boil, reduce heat gently simmer the

banana jam until thick, about 30 min's,

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4. Stir often, stir in liqueur,& remove pan from heat.  5. Leave vanilla bean in jam& spoon jam into 3 6 oz

sterilized canning jars.  6. Fill jars within one-eighth inch of the top, screw on

lids.  7. Invert the jars for 5 minutes, then re-invert.  8. Let jam cool to room temp.  9. *Store in cool, dark place.  10. Refrigerate jam when opened; will keep several

weeks.

“Guess” Jelly

3 cups beet juice [water from boiled beets] 4 tsp. Lemon juice 1 box powdered pectin 4 cups sugar 1 sm.pkg. Of unsweetened raspberry kool-aid

1. Combine beet juice-lemon juice and pectin in large pot.

2. Bring to a rolling boil-quickly add sugar and boil for 6 min.

3. Add kool-aid and mix well. 4. Pour in jars and seal and process in water bath 5

min. Note: After you have scrubbed your beets to death to free from dirt and sand I strain the juice twice in a coffee filter and the juice is clear and good. Do not peel your beets.

Berry Jam

Yield: about 3 pints.Use blackberries, blueberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, youngberries.

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9 cups crushed berries 6 cups sugar

1. Combine berries and sugar in a large saucepot. 2. Bring slowly to a boil, stirring until sugar dissolves. 3. Cook rapidly to gelling point. 4. As mixture thickens, stir frequently to prevent

sticking. 5. Remove from heat. 6. Skim foam if necessary. 7. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 8. Adjust two-piece caps. 9. Process 15 minutes in a boiling water canner.

NOTE: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; measure pulp and proceed as above.

Multi Berry Jam

7 half pints

1  cup fresh blackberries  1 cup fresh blueberries  1½ cups fresh strawberries  1½ cups fresh raspberries  1 (1¾ oz.) box powdered fruit pectin  7  cups sugar 

1. Crush berries in large kettle.  2. Stir in the pectin& over high heat bring to a full

rolling boil.  3. Stir constantly add in sugar; return to a full rolling

boil for 1 minute, stir constantly.  4. Remove from heat; skim off foam.  5. Pour while hot, into hot jars, leaving 1/4-inch

headspace.  6. Adjust the caps.  7. Process for 10 minutes in a boiling-water bath.   

Twice Berried Jam

This recipe yields about four 8-ounce jars.

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1 quart stemmed strawberries 1½ pints raspberries 2 tablespoons fresh lemon juice 1 tablespoon grated lemon peel 1 package Fruit Jell No Sugar Needed Pectin

1. Wash and crush strawberries. 2. Measure 2 cups; set aside. 3. Wash raspberries. 4. Measure 1 cup whole raspberries; set aside. 5. Crush remaining raspberries and measure 1 cup. 6. In a large saucepot, combine berries, lemon juice

and lemon peel. 7. Gradually stir pectin into fruit mixture using a whisk

or fork to prevent lumping. 8. Stir constantly to dissolve pectin. 9. Bring mixture to a full boil over high heat, stirring

constantly to prevent scorching. 10. Boil hard 1 minute, stirring constantly. 11. Remove from heat. 12. Skim foam if necessary. 13. Carefully ladle hot jam into hot jars, leaving ¼ inch

headspace. 14. Wipe jar rim clean. 15. Place lid on jar with sealing compound next to

glass. 16. Screw band down evenly and firmly just until

resistance is met -- fingertip tight. 17. Process 10 minutes in a boiling-water canner. At

elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

Comments:1. Sugar may be added when fruit and pectin mixture

comes to a full boil. 2. Boil hard 1 minute, stirring constantly. If using a

non-sugar sweetener, boil fruit and pectin mixture 1 minute, stirring constantly.

3. Remove from heat and stir in non-sugar sweetener.

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Black Razzlecherry Jam

Yields about six 8 ounce jars

3 cups sweet cherries (washed, stemmed, pitted & chopped in a food processor - then measured)1½ to 2 cups wild black raspberries1 Box powdered pectin¼ cup bottled lemon juice (use only with sweet cherries)5 cups sugar

1. Mash raspberries in a small saucepan. 2. Heat until soft. 3. Mash berries again. 4. Press mixture through a fine sieve or food mill to

remove seeds. 5. Measure 1 cup puree.6. Mix cherries, puree, pectin and lemon juice in a

large saucepan. 7. Bring to a boil over high heat, stirring constantly.8. Add sugar all at once and stir until dissolved. 9. Return to a rolling boil. 10. Boil hard for one full minute, stirring constantly.11. Remove from heat. 12. Skim foam. 13. Ladle hot into hot jars, leaving 1/4" headspace. 14. Wipe jar rims carefully. 15. Cap. 16. Process for 10 minutes in a boiling water bath.

Blueberry Peach Jam

4 cups blueberries, crushed 4 cups peaches, finely chopped7 cups sugar 1 6-oz. bottle, liquid pectin

1. Combine berries and peaches in a large saucepan. 2. Add sugar.3. Mix well. 4. Use low heat to dissolve sugar.

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5. Increase heat until mixture reaches full boil for one minute; stir as needed.

6. Remove saucepan from heat.7. Add pectin. 8. Mix well. 9. Skim foam from top. 10. Ladle mixture into sterilized jars. 11. Boiling water bath for 10 minutes.

Cantaloupe Peach Jam

Yields: 6 half pints

4 cups peeled, seeded, & chopped cantaloupe (abt 1 large)6 cups sugar

4 cups peeled, seeded, & chopped peaches (abt 4 medium) 1/4 cup lemon juice1 teaspoon grated lemon rind

1. Combine cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking.

2. Add sugar and lemon juice, stirring well. 3. Bring to a boil stirring constantly. 4. Reduce heat, and simmer 30 minutes or until

thickened.5. Add lemon rind, and cook 3 additional minutes,

stirring constantly. 6. Remove from heat; skim off foam.7. Pour hot jam into hot, sterilized jars, filling to 1/4

inch from top. 8. Remove air bubbles; wipe jar rims. 9. Cover at once with metal lids, and screw on bands.10. Process in a boiling-water bath 10 minutes.

Carrot Cake Jam

1½ c. finely grated carrots

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1½ C. chopped, cored, peeled Pears1¾ C. canned pineapple, including juice3 Tbsp. Lemon Juice1 tsp. Cinnamon½ tsp Nutmeg½ tsp Cloves1 Package Powdered pectin6½ C. Sugar

1. On large deep pot combine carrots, pears, pineapple with juice, lemon juice, and spices.

2. Bring to a boil over high heat, stirring frequently. 3. Reduce heat, cover and boil gently for 20 minutes,

stirring occasionally. 4. Remove from heat and whisk in pectin until

dissolved.5. Bring to a boil over high heat, stirring frequently. 6. Add sugar all at once and return to full rolling boil,

stirring constantly, for 1 minute. 7. Remove from heat and skim foam.8. Ladle hot jam into hot jars, leaving 1/4" headspace. 9. Remove air bubbles and adjust headspace if

needed with more hot jam. 10. Wipe rim and put lids on and screw to fingertip tight.11. Place jars in canner. 12. Bring to a boil and process 10 minutes. 13. Remove from heat and take lid off canner and let

rest 5 minutes. 14. Remove jars and let cool then store.

Bing Cherry Jam

Yield: about 6 half-pints.

1 quart chopped & pitted Bing cherries ¼ cup lemon juice 1 package powdered pectin ¼ cup almond liqueur½ teaspoon cinnamon ½ teaspoon cloves4½ cup sugar

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1. Combine all ingredients, except sugar, in a large saucepot.

2. Bring to a boil, stirring constantly. 3. Add sugar, stirring until dissolved. 4. Return to a rolling boil. 5. Boil 2 minutes, stirring constantly. 6. Remove from heat. 7. Skim foam if necessary. 8. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 9. Adjust two-piece caps. 10. Process 10 minutes in a boiling water canner.

Blackberry Jam 1

Makes about 2 half pints

4 cups crushed blackberries 8 T. liquid non sugar sweetener

1. Combine crushed blackberries and sweetener in a med. saucepan.

2. Bring to a boil, stir constantly until mixture thickens. 3. Ladle into hot jars, leave 1/4 inch headspace. 4. Process in water bath canner for 15 minutes.

Blackberry Jam 2

3 cups blackberries 2 cups water5 cups sugar 1 package fruit pectin

1. Wash blackberries and mash them good. Pick out any bad ones.

2. Put into a large saucepan, add water and fruit pectin.

3. Stir until pectin is dissolved.4. Heat to boiling, boil 5-10 minutes.5. Remove from heat and add sugar. 6. Stir until dissolved. 7. Boil 3-5 minutes until thick, stirring frequently.8. Pour into sterilized jars to within 1/4 inch of top.

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9. Put on cap, screw band firmly tight.10. Turn over for five minutes, so the lids get hot and

put back upright. 11. You'll hear the lids popping after a while.

Blackberry Jam 3

4 cups fully ripe blackberries (abt 2 qt.)7 cups sugar, measured into separate bowl1/2 tsp. butter or margarine (optional)1 pouch CERTO Fruit Pectin

1. CRUSH blackberries thoroughly, one layer at a time (Press half of the pulp through a sieve to remove some of the seeds, if desired.)

2. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.

3. STIR sugar into prepared fruit in saucepot. 4. Add butter to reduce foaming, if desired. Bring

mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

5. Stir in pectin. 6. Return to full rolling boil and boil exactly 1 minute,

stirring constantly. 7. Remove from heat. 8. Skim off any foam with metal spoon.9. LADLE immediately into prepared jars, filling to

within 1/8 inch of tops.10. Wipe jar rims and threads. 11. Place lids on jars & screw bands tightly. 12. Hot water bath for 10 minutes. 13. Remove jars and place upright on towel to cool

completely. 14. After jars cool, check seals by pressing middle of lid

with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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Blueberry Jam

Makes about 8 cups jam.

4 Cups Prepared Blueberries 7 Cups Sugar1 Sure Jell Pectin

1. Stem and thoroughly crush ripe berries.2. Add 2 tablespoons lemon juice to berries.3. Measure sugar and keep ready.4. Mix pectin with fruit and using high heat to bring to

a boil.5. At once add sugar.6. Bring to a full boil (a boil that cannot be stirred

down).7. Boil hard for one minute. 8. Remove from heat and skim for 5 minutes. This

allows for floating fruit.9. Put quickly into jars leaving 1/2 inch head space.10. Clean rim and seal with rings.11. Tighten rings and set on newspaper to cool. It

should set in 24 hours.12. The next day remove rings and wash jars. 13. Store with rings off.

Wild Maine Blueberry Jam

Yield: "6 eight-ounce jars"

5  cup  sugar 2  lb  blueberries - (abt 6 cups)2  lemons 1/8  tsp  ground cinnamon1/8  tsp  ground cloves

1. Place a few small plates in the freezer or the coldest part of the refrigerator.

2. Heat oven to 100 degrees. 3. Spread sugar in a baking  dish, and place it in the

oven.4. Wash  blueberries , remove stems and leaves. 5. Place blueberries in a medium stockpot. 6. Grate zest of 1 lemon into pot.

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7. Cut ends from both lemons, and add to pot. 8. Cut the pith from zested lemon, and add to pot. 9. Cut the peel and pith from second lemon, and add

to pot. 10. Add the juice from 1 lemon to pot. 11. Stir in the cinnamon and cloves. 12. Place pot over medium-low heat, and cook, slowly

bringing to a light boil, about 5 minutes. 13. Continue cooking, stirring frequently, until

blueberries are soft, about 10 minutes more.14. Add the heated sugar, and stir to combine. 15. Increase heat to high, and cook, stirring constantly,

to ensure the sugar dissolves, until mixture comes to a full rolling boil (a candy thermometer should read 221 degrees), 5 to 8 minutes.

16. Test jam for doneness by doing a wrinkle test: 17. Pour a small amount of jam onto one of the chilled

plates. 18. Return to refrigerator for 1 to 2 minutes. 19. Run a finger through the jam; if it makes a wrinkle,

it is done. If it doesn't, cook a few minutes more, and do the test again.

20. Use a liquid measuring cup to pour jam into sterilized jars, leaving 1/4-inch headspace.

21. Wipe the rim of each jar clean, and top with a lid, sealant-side down; screw the band just to the point of resistance.

22. Place jars upside down on a clean kitchen towel for 5 minutes.

23. Turn right side up, and allow to cool completely. 24. The jars are properly sealed when the lid is

concave; there should be no sound when the center of the lid is gently pushed down.

25. Store unopened jars in a cool, dry place for up to 1 year; unsealed jars will last in the refrigerator for up to 6 weeks.

Cantaloupe and Peach Jam

Yields: 6 half pints

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4 cups peeled, seeded, and chopped cantaloupe 4 cups peeled, seeded, and chopped peaches 6 cups sugar¼ cup lemon juice1 teaspoon grated lemon rind

1. Combine cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking.

2. Add sugar and lemon juice, stirring well. 3. Bring to a boil stirring constantly. 4. Reduce heat, and simmer 30 minutes or until

thickened.5. Add lemon rind, and cook 3 additional minutes,

stirring constantly. 6. Remove from heat; skim off foam.7. Pour hot jam into hot, sterilized jars, filling to 1/4

inch from top. 8. Remove air bubbles; wipe jar rims. 9. Cover at once with metal lids, and screw on bands. 10. Process in a boiling-water bath 10 minutes.

Cherry Jam

Yield: about 6 half-pints.

1 quart chopped and pitted sweet or sour cherries1 package powdered pectin¼ cup lemon juice (only if using sweet cherries)5 cups sugar

1. Combine cherries, pectin and lemon juice, if needed, in a large saucepot.

2. Bring to a boil over high heat, stirring constantly. 3. Add sugar, stirring until dissolved. 4. Bring to a boil; boil hard 1 minute, stirring

constantly. 5. Remove from heat. 6. Skim foam if necessary.

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7. Ladle hot jam into hot jars, leaving 1/4th inch headspace.

8. Adjust two-piece caps. 9. Process 10 minutes in a boiling water canner.

Cherry Almond Jam

1  quart chopped pitted bing cherries  1  package dry pectin  ¼ cup lemon juice  ¼ cup almond liqueur  1  teaspoon almond extract  ½ teaspoon cinnamon

½ teaspoon ground cloves  4 ½ cups sugar 

1.  Combine all the ingredients except sugar in a large saucepan.  2.  Bring to a boil, stirring constantly.  3.  Add sugar, stirring constantly until sugar is dissolved.  4.  Boil for 2 minutes, stirring constantly.  5.  Remove from heat.  6.  Skin foam.  7.  Ladle into clean, hot jars leaving 1/4 inch head space.  8.  Seal.  9.  Process in a Boiling water bath for 10 minutes at altitudes up to 1000 feet. 

Cherry-Rhubarb Jam 

5 c. rhubarb, finely cut1 c. water5 c. sugar1 can cherry pie filling2 (3 oz.) pkg. cherry gelatin

1. Cook rhubarb in water until tender. 2. Add sugar and cook a few minutes, stirring

constantly.

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3. Add pie filling and cook 6 to 8 minutes more. 4. Remove from heat and add gelatin. 5. Stir until completely dissolved. 6. Pour into jars and seal.7. Water bath for 10 minutes.

Tart Cherry Jam

6-8 cups1 hour 15 minutes (1 hr prep, 15 min cooking)I like this recipe because I have sour cherry trees. It makes wonderful jam.

4 cups prepared seeded cherry pulp 4¾ cups sugar  1 box Sure-Jell  ½ teaspoon butter  ¼ teaspoon almond extract 

1.  Follow sure Jell Directions.  2.  Water Bath Can 15 minutes using regulation jars& new caps.  3.  Note: put your fingers into the pulp to find any missing seeds before you make jam.  4.  Follow Sure Jell Instructions for Cooked Jam.  5.  Please water-bath all Jam for 15 minutes.  6.  Jam canned this way will be safe& last over 2 years without mold. 

Chokecherry Jam

Three cups of pulp make about 3 half pints of jam.

1. Remove stems from chokecherries and wash, then drain.

2. Add 1 cup of water to each four cups of fruit.

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3. Place over slow (or low) heat and simmer until fruit is very tender, stirring occasionally.

4. Rub pulp through medium sieve. 5. Measure pulp and add an equal amount of sugar. 6. Place over moderate heat and stir until the sugar is

dissolved. 7. Bring to a full, rolling boil until mixture "sheets." Stir

frequently.8. Pour into hot, sterile jars filling 3/4 of the jar. 9. Seal and process in boiling water bath for 15

minutes, then cool. 10. You may freeze if you choose.

Christmas Jam

Makes about 7 jelly jars.

2 cans (1 lb. 14 oz.) apricots, cut up 3 cups syrup saved from the apricots 6 tbsp. lemon juice ¾ cup orange juice 3 cups sugar 1 can (20 oz.) crushed pineapple, undrained 1 small jar of maraschino cherries, diced

1. Cook the apricots in the syrup until soft. 2. Add the orange and lemon juice, sugar and the

pineapple. 3. Cook over low heat in a heavy pan for 50 to 60

minutes, stir frequently. 4. Cook until mixture begins to thicken. 5. About 5 minutes before done, add the diced red

maraschino cherries. 6. Pour into sterilized jars and process.

Cranberry – Spiced Jam

10-12 jars1 hour 50 minutes (1 hr prep, 50 min cooking)This is a family recipe that has been handed down for

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generations

8 cups cranberries  6  cups sugar 1 cup water  1  cup white vinegar ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground allspice  ½ bottle Certo. 6 oz.

1. Add vinegar and water to cranberries and cook until soft. 

2. Put cooked cranberries through a course strainer or Food Mill. 

3. Add all the spices and the sugar into the cooked cranberries. 

4. Follow cooking directions on the Certo for jellies.5. Put into sterilized small jars and cover with wax or

seal with vacuum lids. 

Elderberry Jam

Yield: about 3 pints.

2 quarts crushed elderberries 6 cups sugar¼ cup vinegar

1. Combine elderberries, sugar and vinegar in a large saucepot.

2. Bring slowly to a boil, stirring until sugar dissolves. 3. Cook rapidly to gelling point. 4. As mixture thickens, stir frequently to prevent

sticking. 5. Remove from heat. 6. Skim foam if necessary. 7. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 8. Adjust two-piece caps. 9. Process 15 minutes in a boiling water canner.

Fig Jam

Yield: about 5 pints.

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5 pounds figs 6 cups sugar3/4th cup water ¼ cup lemon juice

1. To prepare figs: Completely cover figs with boiling water.

2. Let stand 10 minutes. 3. Drain, stem and chop figs. Measure 2 quarts

chopped figs.To prepare jam: Combine figs, sugar and water in a large saucepot.

4. Bring slowly to a boil, stirring until sugar dissolves. 5. Cook rapidly to gelling point. 6. As mixture thickens, stir frequently to prevent

sticking. 7. Add lemon juice and cook 1 minute longer. 8. Remove from heat. 9. Skim foam if necessary. 10. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 11. Adjust two-piece caps. 12. Process 15 minutes in a boiling water canner.

Fig-Blackberry-Orange Jam

Makes about 3 cups

2 pounds (about 2 pints) ripe figs, rinsed, stem ends trimmed, and cut into quarters6 ounces (1/2 pint) blackberries, rinsed3/4 cup sugar1/2 cup fresh orange juice1 1/2 teaspoons freshly grated orange zest

1. In a 4-quart pan over medium-high heat, combine figs, blackberries, sugar, and orange juice.

2. Bring to a boil and cook, stirring often, until liquid has the consistency of thick maple syrup, about 12 minutes.

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3. Stir in orange zest. Boil, stirring often, another 2 minutes, or until mixture reaches desired thickness (see notes).

4. Remove jam from heat and let cool at room temperature 15 minutes.

5. Chill, covered, at least 2 hours in refrigerator before using.

6. Jam keeps, chilled, up to 4 weeks.

Four-Berry Spread

Yield: about 7 half-pints.

1 cup fresh or frozen blackberries1 cup fresh or frozen blueberries1 ½ cups fresh or frozen strawberries1½ cups fresh or frozen raspberries1 box (1-3/4 ounces) powdered fruit pectin7 cups sugar

1. Crush berries in a large kettle. 2. Stir in pectin; bring to a full rolling boil over high

heat, stirring constantly. 3. Stir in sugar; return to a full rolling boil. 4. Boil for 1 minute, stirring constantly. 5. Remove from the heat; skim off any foam. 6. Pour hot into hot jars, leaving 1/4-in. headspace. 7. Adjust caps. 8. Process for 10 minutes in a boiling-water bath.

Framboise Raspberry Jam

Source: YumYum.com

4 1/2 cups fresh raspberries 3 cups sugar 1/4 cup Framboise

1. Place all ingredients in heavy saucepan over medium heat.

2. Bring to boil, stirring occasionally.

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3. When mixture comes to boil, raise heat to high & cook.

4. Stirring constantly, for about 20 minutes.5. As mixture begins to thicken, watch carefully to

prevent sticking.6. When mixture has reached jam like consistency,

immediately remove from heat.7. Pour into hot sterilized jars, leaving 1/2-inch

headspace. 8. Wipe rims w/ clean cloth. 9. Cap & seal lids. 10. Process in Boiling Water Bath for 10 minutes. 11. Can be refrigerated for up to 6 weeks.

Fruit 'n Honey Jam

2.5 pints1 hour 15 minutes (45 min prep, 30 min cooking)

Last summer I had an abundance of fruit and an abundance of time. I made several batches of jam, and this was the very best one! Any combination of the fruit that equals 4 cups will work. You may substitute frozen fruit if fresh is not available, but fresh is always best!

2    cups crushed strawberries 1 cup crushed peaches  1/2 cup crushed blueberries  ½ cup crushed cherries  1    (1 ¾ ounce) package dry pectin  2 cups honey  2    tablespoons lemon juice 

1.  Combine strawberries, peaches, blueberries, cherries and pectin in a heavy saucepan.  2.  Bring to a full rolling boil over medium heat, stirring constantly.  3.  Cook for one minute.  4.  Add the honey and lemon juice.  5.  Return to a rolling boil and cook for 5 minutes, stirring constantly.  6.  Remove from heat and skin off the foam. 

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7.  Ladle into sterilized jars, seal and process in a boiling water bath for 10 minutes. 

Gingered Pear Jam

Makes approximately 6 half pints

3 pounds fresh Bartlett pears 1 orange½ lemon ½ cup diced candied ginger1 pkg powdered fruit pectin 5 cups sugar

1. Core and finely dice pears to make 4 cups. 2. Put orange and lemon through food chopper, or

process coarsely. 3. Combine pears, orange, lemon, candied ginger and

fruit pectin. 4. Bring to boil. 5. Add sugar and bring back to full rolling boil. 6. Boil 1 minute. 7. Remove from heat and skim with metal spoon. 8. Cool 5 minutes, skim again. 9. Put in sterilized jars and seal. 10. Process for 10 minutes.

Ginger Quince Jam

4 lbs quinces 8 cups sugar1/2 lb crystallized ginger 2 lemons

1. Wash, pare and core quinces. 2. Chop in fine pieces add sugar, ginger and juice and

grated rind of lemon. 3. Cook until thick. 4. Pour into hot sterilized jar. 5. Boiling Water Bath for 5 minutes

Grape Jam

Yield: about 3 pints.

2 quarts Concord grapes 6 cups sugar

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To prepare pulp: 1. Separate pulp from skins of grapes. 2. Chop skins. 3. Cook gently 15 to 20 minutes, adding only enough

water to prevent sticking, about 1/2 cup. 4. Cook pulp without water until soft. 5. Press through a sieve or food mill to remove seeds.

To prepare jam: 1. Combine pulp, skins and sugar in a large saucepot. 2. Bring slowly to a boil, stirring until sugar dissolves. 3. Cook rapidly to the gelling point, about 10 minutes. 4. As mixture thickens, stir frequently to prevent

sticking. 5. Remove from heat. 6. Skim foam if necessary. 7. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 8. Adjust two-piece caps. 9. Process 15 minutes in a boiling water canner.

Grapefruit Jam

3 lbs Ruby Red grapefruit (abt 2 large) 2 large lemons, juiced4 extra T lemon juice 14 cups of water12 cups of sugar

1. Cut fruit in half, squeeze and strain juice into pot. 2. Reserve seeds.3. Cut grapefruit halves into sixths, lemons into

quarters.4. Remove pulp and white piths, put seeds, pulp and

white into cheesecloth, tie into bag. 5. Slice rind thinly.6. Put into pot with juice. 7. Add extra lemon juice and water. 8. Put in bag of seeds, pulp and pith. 9. Boil gently, uncovered about 1-1/12 hours until the

rind feels soft between your fingers.

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10. Remove bag and squeeze well back into pot (this is important since this is where most of the pectin is).

11. Add sugar and stir with wooden spoon over low heat until dissolved.

12. Divide into thirds ( about 6 cups each) and boil each in large saucepan about 20 minutes (until it jells or is 220 degrees F.

13. Skim and pour into jars. 14. Seal 5 minutes in boiling water bath.

Heavenly Jam

12 peaches, peeled, pitted and mashed1 cup org juice, or juice of 2 org3 tablespoons org rind, or rind of 1 org, cut fine½ cup maraschino cherries, cut fine6 cups sugar

1. Combine all but cherries. 2. Cook gently for 1½ to 2 hours. 3. Ladle into hot, sterilized jars and seal.

Heavenly Jam 2

7 pints.

2 medium oranges  1 lemon  1  pinch baking soda  6 medium pears  6  medium peaches  6 medium apples      sugar, as needed 

1.  Grind unpeeled oranges and lemons in a food processor or grinder; transfer to a large kettle.  2.  Add baking soda; simmer for 10 minutes.  3.  Peel remaining fruit; grind then crush it.  4.  Add to orange mixture; measure and return to kettle.  5.  Add sugar equal to the amount of fruit.  6.  Boil until thick, about 30 minutes.  7.  Pour it into hot jars, leaving 1/4-inch head space. 

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8.  Adjust caps.  9.  Process for 20 minutes in a boiling hot water bath. 

Rhubarb-Strawberry-Jam

1 qt Fresh strawberries 1 lb Rhubarb ¼ c Water 6 ½ c Sugar 1 Pouch liquid pectin

1. Remove caps from strawberries. Crush berries, one layer at a time.

2. Trim (do not peel) rhubarb. 3. Thinly slice or chop stalks. 4. Add water. 5. Cover and simmer 2 minutes or until soft. 6. Add to the prepared strawberries. 7. Measure 3 1/2 cup of prepared fruit. If it measures

slightly less, add water. 8. Place measured fruit in a 6 or 8- quart saucepan. 9. Measure sugar exactly and set aside. 10. Open liquid pectin and set the pouch upright in a

cup. 11. Stir sugar into prepared fruit. 12. The saucepan must be no more than one-third full

to allow for a full rolling boil. 13. Bring to a full rolling boil over high heat. 14. Boil hard 1 minute, stirring constantly. 15. Remove from heat. 16. Stir in pectin at once. 17. Quickly skim off foam with a large metal spoon. 18. Immediately ladle into hot jars, leaving 1/4- inch

space at top. 19. With a damp cloth, wipe jar rims and threads clean. 20. Immediately cover jars with hot canning lids. Screw

bands on firmly. 21. Place jars in a boiling water bath, carefully setting

jars on rack in canner of boiling water. 22. Cover canner and return water to a boil; boil 5

minutes. 23. Remove jars from canner and let cool.

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24. Check seals and store in a cool, dry place.

Calico Jalapeno Jam

7 Half Pints

2 cups chopped comb. of colors Bell Peppers1/3  cup chopped fresh jalapenos (abt 4-6 green or red)  5½ cups sugar  1½ cups cider vinegar, preferably unrefined  1 cup light brown sugar  2 tablespoons fresh lime juice  2 to 3 pkgs liquid pectin, such as certo 

1.  Combine all the ingredients, except the pectin in a large saucepan or stockpot.  2.  Bring to a boil over high heat, and boil vigorously for 1 minute.  3.  Immediately stir in the pectin.  4.  Bring mixture back to a rolling boil, and boil for 1 minute.  5.  Spoon jam into prepared jars, leaving 1/4 inch headspace.  6.  Process in a water bath according to directions, usually 10 minutes.  7.  The jam may take several hours to set. 

Kiwi Jam

Yield: about 4 half-pints.

3 cups chopped kiwi 1 package pectin1 cup unsweetened pineapple juice 4 cups sugar

1. Combine kiwi, pectin and pineapple juice in a large saucepot.

2. Bring to a boil, stirring constantly. 3. Add sugar, stirring until dissolved. 4. Return to a rolling boil. 5. Boil 1 minute, stirring constantly. 6. Remove from heat.

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7. Skim foam if necessary. 8. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 9. Adjust two-piece caps. 10. Process 10 minutes in a boiling water canner.

Kiwi Daiquiri Jam

Makes about 4 (8 oz) half pints

2 cups crushed peeled kiwifruit (abt 5 medium)2/3 cup unsweetened pineapple juice1/3 cup lime juice1 pkg Pectin 3 cups sugar¼ cup rum 3 drops green food coloring, optional

1. Prepare boiling water canner. 2. Heat jars and lids in simmering water until ready for

use. Do not boil. 3. Set bands aside. 4. Combine kiwifruit, pineapple juice and lime juice in

a large saucepan. 5. Gradually stir in pectin. Bring to a boil over high

heat, stirring frequently. 6. Add sugar and return to a full rolling boil that can

not be stirred down, stirring constantly. 7. Boil hard for 1 minute, stirring constantly. 8. Immediately stir in rum and green food coloring, if

using. 9. Remove from heat. 10. Skim off foam if necessary. 11. Ladle hot jam into hot jars leaving 1/4 inch

headspace. 12. Wipe rim. Center lid on jar. 13. Center lid on jar. 14. Apply band until fit is fingertip tight. 15. Process in a boiling water canner for 10 minutes,

adjusting for altitude. 16. Remove jars and cool. 17. Check lids for seal after 24 hours.

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18. Lid should not flex up and down when center is pressed.

Quick TipFor even more tropical flair, add flaked coconut with the sugar to the fruit and juice before returning to a full rolling boil.

LOQUAT JAM

5 cups loquats 1 box fruit pectin7 cups sugar

1. Wash fruit well. 2. Cut off both ends and remove seeds if desired. 3. Place fruit in a saucepan with a small amount of

water. 4. Cook slowly and mash with a potato masher

occasionally until well done. 5. Stir occasionally to prevent sticking.6. Add the pectin to the fruit and stir well. 7. Let the mixture come to a rolling boil stirring

occasionally to prevent sticking. 8. Add sugar and boil to a rolling boil for 1 minute. 9. Boil it down.10. Fill jars.11. BWB for 10 minutes for ½ pints.

Mango Jam

Yield: 6 Servings

4 cup mango pulp (buy about 6 lb) ¼ cup lemon juice6 cup sugar 1 pkg dry pectin

1. Wash fruit, peel, seed & cut in cubes. 2. Mash with a potato masher or run through a food

processor or blender - try NOT to puree. 3. In a 10 qt pan, mix fruit, lemon juice and pectin.

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4. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down.

5. Still stirring, add sugar. 6. Return to a boil that cannot be stirred down, then

boil for exactly 2 minutes. 7. Remove from heat; skim off foam. 8. Ladle hot jam into prepared half-pint jars. 9. Wipe rims clean. 10. Place lids on jars and firmly screw on rings. 11. Process in boiling water bath for ten minutes.

Mango Raspberry Jam

Makes about 7 (8 oz) half pints3 cups finely chopped pitted peeled mangoes (abt 4 medium)1-1/2 cups crushed red raspberries (abt 1.25 lbs) 2 Tbsp lemon juice1 pkg Fruit Pectin1/2 tsp butter or margarine, optional5-1/2 cups sugar

1. Prepare boiling water canner. 2. Heat jars and lids in simmering water until ready for

use. Do not boil. 3. Set bands aside. 4. Combine mangoes and berries in a 6- or 8-quart

saucepan. 5. Gradually stir in pectin. 6. Add up to ½ tsp butter or margarine to reduce

foaming, if desired. 7. Bring mixture to a full rolling boil that can not be

stirred down, over high heat, stirring constantly. 8. Add entire measure of sugar, stirring to dissolve. 9. Return mixture to a full rolling boil. 10. Boil hard 1 minute, stirring constantly. 11. Remove from heat. 12. Skim foam if necessary. 13. Ladle hot jam into hot jars leaving 1/4 inch

headspace.

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14. Wipe rim. 15. Center lid on jar. 16. Apply band until fit is fingertip tight. 17. Process in a boiling water canner for 10 minutes,

adjusting for altitude. 18. Remove jars and cool. 19. Check lids for seal after 24 hours. 20. Lid should not flex up and down when center is

pressed.

Red Onion Jam

3 cup Peeled, thinly sliced red Onions 1 ½ cup apple juice¾ cup Red wine vinegar

1 teaspoon dried sage½ teaspoon Pepper 5 cup sugar½ cup packed light brown sugar ½ teaspoon margarine1 pouch liquid pectin

1. Mix all ingredients EXCEPT PECTIN. 2. Place over high heat; bring to a full rolling boil and

stir constantly. 3. Add pectin.4. Return to boil.5. Hard boil for 1 minute.6. Skim off foam with metal spoon, remove from heat. 7. Ladle into sterilized jars, then water bath process

for 5 min.

Peach Jam

4 pintsPeaches don’t require additional pectin (apparently peaches are high in pectin themselves).

2  quarts peaches, peeled, pitted & crushed 

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½ cup water 6  cups sugar 

1. Combine peaches and water in a large saucepot.  2. Cook gently 10 minutes.  3. Add sugar, stirring until dissolved.  4. Bring slowly to a boil.  5. Cook rapidly to gelling point, about 15 minutes.  6. As mixture thickens, stir to prevent sticking.  7. Remove from heat.  8. Skim foam if necessary.  9. Ladle hot jam into hot sterilized jars, leaving 1/4-

inch headspace.  10. Process 15 minutes in a boiling-water canner.  11. Allow to set until caps seal and jars are cool. 

Auntie’s Doris’ Peach Jam

Prep Time: 30 Minutes Cook Time: 3 HoursReady In: 11 Hours 30 Minutes Yields: 48 servings

"My great Auntie Doris passed down this old farmhouse recipe, made with very simple ingredients, for a fresh and delicious peach jam. It is wonderful on toast, oatmeal or ice-cream."

12 fresh peaches - peeled, pitted and chopped4 oranges6 cups white sugar

1. Place the peaches into a large bowl. 2. Scrub the oranges then chop into pieces - including

the peel. 3. This is easiest done in a food processor so you

don't lose as much juice.4. Transfer to the bowl with the peaches.

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5. Stir in sugar, cover, and refrigerate overnight.6. The next day, pour the entire contents of the bowl

into a large pot. 7. Bring to a simmer over low heat and cook for 2 to 3

hours, stirring occasionally. 8. Make sure the heat is low enough, or the jam will

burn and stick to the bottom of the pot. This does not need to come to a rolling boil.

9. While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot.

10. Prepare new lids according to the manufacturer's instructions.

11. Ladle the jam into the jars, leaving ¼ inch of headspace.

12. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings.

13. BWB for 15 minutes.

Blushing Peach Jam

4 half pints

2  cups crushed peaches  2 cups red raspberries, crushed  ¼ cup lemon juice  7 cups granulated sugar  1  bottle liquid pectin  1 teaspoon almond extract 

1.  To peeled pitted and crushed peaches add 2 T. lemon juice.  3.  Let stand while preparing raspberries.  4.  Crush raspberries and add remaining 2 T. lemon juice.  6.  Combine peaches and raspberries with sugar in a heavy kettle.  7.  Mix well and bring to a boil.  8.  Boil hard for 1 minute.  9.  Remove from heat and add pectin.  10.  Stir well and skim off foam.  11.  Add the almond extract and stir well again.  12.  Pour into clean, hot, sterile jars.  13.  Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level. 

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Grand Champion Peach Jam

This recipe yields 6 pints

8 cups chopped peeled pitted peaches, slightly mashed 4 tablespoons freshly-squeezed lemon juice1½ packages powdered fruit pectin - (1.75 oz ea) 7 cups sugar1 tablespoon finely-chopped crystallized ginger¼ teaspoon freshly-grated ginger root (optional)½ teaspoon freshly-ground nutmeg½ teaspoon ground cinnamon1 pinch ground cloves1 pinch ground allspiceGrated zest of ½ lemon

1. In large saucepan over medium heat, bring peaches and lemon juice to a boil.

2. Add pectin. 3. Return mixture to a boil. 4. Stirring constantly, slowly add sugar. 5. Stir in crystallized ginger, fresh ginger, nutmeg,

cinnamon, cloves, allspice and lemon zest. 6. Continue to boil, stirring constantly, for 1 minute. 7. Remove from heat. 8. Skim foam from top of jam.9. Carefully pour jam into sterilized jars, leaving 1/4-

inch space between jam and neck of jar. 10. Wipe rims of jar. 11. Cover with flat lids. 12. Screw bands on, being careful not to tighten bands

too tightly. 13. Seal jars according to manufacturer's directions.14. Process 10 minutes in a boiling water bath. 15. Unopened jars of jam will keep for about 1 year. It

is not necessary to refrigerate jam until jars have been opened.

Comments: I wait to make this jam until midseason when freestone peaches are available.

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Unlike the earlier-peaking clingstone peach, the pit of the freestone peach slides right out when you halve the fruit, and the entire jam-making process is much easier -- and quicker. I've learned that a paring knife works best for peeling. Chop the fruit roughly the size of a pair of dice.

Just Peachy Jam

Makes 3 1/2 pints.

1 ground orange 4 cups granulated sugar 1 small box orange Jell-O4 cups mashed peaches 1 (4 to 6 ozs.) bottle maraschino cherries, chopped (with juice)

1. Combine all together except Jell-O. 2. Boil rapidly for 10 minutes.3. Remove from heat and add Jell-O; stir thoroughly. 4. Pour into sterilized jars and seal.

Peach and Pineapple Jam

6 cups crushed peaches4 cups sugar1 14oz. can crushed pineapple2 boxes orange Jell-O (3 ozs)

1. Boil the peaches and sugar for 5 minutes. 2. Add the crushed pineapple.3. Rolling boil 2mins.4. Take off stove.5. Add the orange Jell-O.6. Put in jars and seal.

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Peach Pineapple Cherry Jam

6-8 Elberta peaches, not peeled, just washed)1 20oz can crushed pineapple15 maraschino cherries quartered4-cups sugar2 boxes dry pectin¼ cup lemon juice2 tbsp margarine

1. Put pineapple, lemon juice, pectin, and slice peaches so they will fit in a blender.

2. Blend until peaches are cut into small pieces.3. Place this mixture into a large stockpot.4. Add cherries.5. Cook until there is a rolling boil.6. Add sugar, stir real good to dissolve the sugar,

bring to a rolling boil, cook and stir constantly for 4 minutes.

7. Pour into prepared pint jars, seal and place upside down for 10 minutes, and then turn right side up.

8. By doing it this way you won't have to put them in a water bath.

9. Trust me I know this method works, because this is the only way I seal my jars and I make hundreds of jars a year and I haven't lost one yet.

Spiced Peach Jam

Yield: about 4 pints.

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2 qts crushed, peeled, pitted peaches ½ cup water6 cups sugar 1 teaspoon whole cloves½ teaspoon whole allspice 1 stick of cinnamon

1. Combine peaches and water in a large saucepot. 2. Cook gently 10 minutes. 3. Add sugar, stirring until dissolved. 4. Add cloves, allspice, & cinnamon tied in a spice bag

to jam during cooking5. Bring slowly to a boil. 6. Cook rapidly to gelling point, about 15 minutes. 7. As mixture thickens, stir to prevent sticking. 8. Remove from heat. 9. Skim foam if necessary. 10. Remove bag before canning.11. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 12. Adjust two-piece caps. 13. Process 15 minutes in a boiling water canner.

Peach Spiced Jam (Our Favorite)

Yields: 7 Half-Pints

2 Quarts sliced, peeled peaches (abt 8 cups)6 cups sugarGround Cloves or Ground Cinnamon

1. Combine fruit and sugar.2. Let stand 12 to 18 hours in a cool place.3. Bring slowly to boiling, stirring frequently.4. Boil gently until fruit becomes clear and syrup thick,

about 40 minutes.5. As mixture thickens, stir frequently to prevent

sticking.6. About last 10 minutes of cooking time add Ground

Cloves or Ground Cinnamon to taste.7. Skim off foam if necessary.

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8. Pour boiling hot jam into sterilized hot jars.9. Process about 10 minutes in a hot water bath.10. Move to a cloth covered cookie sheet to cool.

Spiced Peach Jam

Yields about 4 pints

2 quarts peaches, peeled & crushed ½ cup water½ teaspoon whole allspice 1 teaspoon whole cloves1 stick cinnamon 6 cups sugar

1. Combine peaches and water in a large saucepot. 2. In a spice bag place cloves, allspice, and

cinnamon. 3. Add spice bag to peaches and water4. Cook gently 10 minutes. 5. Add sugar. 6. Bring slowly to a boil stirring until sugar is

dissolved.7. Cook rapidly until thick, about 15 minutes, stirring

frequently. 8. Remove spice bag.9. Pour hot into hot jars.10. Process in water bath for 15 minutes.

Spiced Peach Jam

Makes about 7 (1-cup) jars.

4  cups (abt 3 lbs) fully ripe peaches, peel, pit & finely chopped 2  tbl  Fresh lemon juice1  tsp  Fruit protector (optional)½ tsp  ground allspice ½ tsp cinnamon 5  cup  sugar1  Fruit pectin½ tsp  Margarine or butter

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1. Measure 4 cups into 6- or 8-quart saucepot. 2. Stir in lemon juice, fruit protector and spices.3. Measure sugar into separate bowl. (Scrape excess

sugar from cup with spatula to level for exact measure.)

4. Stir fruit pectin into fruit in saucepot.5. Add margarine.6. Bring to full rolling boil on high heat, stirring

constantly. 7. Quickly stir in all sugar. 8. Return to full rolling boil and boil exactly 1 minute,

stirring constantly. 9. Remove from heat. 10. Skim off any foam with metal spoon.11. Ladle quickly into hot sterilized jars, filling to within

1/4 inch of tops.12. Wipe jar rims and threads. . 13. Screw bands tightly.14. Invert jars 5 minutes, then turn upright.

Peach Jam with Vanilla Bean

Makes 6 half-pints.

5½ cup  Sugar 1 Vanilla beans, cut lengthwise2½ lb  Peaches 2  tbl  Lemon juice1¾ oz  Pectin, (1 pkg) 1  tbl  Bourbon, optional

1. Peel, pit and chop peaches.2. In a bowl combine sugar and vanilla bean (or

2 beans may be used) 1 tsp. vanilla extract may be used instead; if so, omit this step.

3. Cover and leave on counter for 48 hours, stirring occasionally.

4. In a large heavy saucepan combine peaches, lemon juice, and pectin.

5. Cover over high heat, stirring constantly, about 5 minutes or until mixture comes to a full rolling boil (one that cannot be stirred down).

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6. Stir in sugar and vanilla bean or beans if using.7. Return to full rolling boil (this takes 5 to 7 minutes.) 8. Boil hard, uncovered, for one minute, stirring

constantly. 9. Remove from heat and carefully stir in bourbon 

and vanilla extract if using. 10. Remove vanilla bean, if using, and skim off foam. 11. Ladle at once into hot, sterilized half-pint jars,

leaving 1/4" headspace. 12. Wipe jar rims, adjust lids.13. Process in a boiling water bath for 5 minutes (start

timing when water returns to boiling).

Blushing Peach Jam

4 half pints

2 cups crushed peaches 2 cups red raspberries, crushed  ¼ cup lemon juice  7 cups granulated sugar  1 bottle liquid pectin  1 teaspoon almond extract 

1.  To peeled pitted and crushed peaches add 2 T.  2.  lemon juice.  3.  Let stand while preparing raspberries.  4.  Crush raspberries and add remaining 2 T.  5.  lemon juice.  6.  Combine peaches and raspberries with sugar in a heavy kettle.  7.  Mix well and bring to a boil.  8.  Boil hard for 1 minute.  9.  Remove from heat and add pectin.  10.  Stir well and skim off foam.  11.  Add the almond extract and stir well again.  12.  Pour into clean, hot, sterile jars.  13.  Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level. 

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Vanilla Peach Jam

6 Half Pints

5 ½ cups sugar 6  cups fresh peaches  2  tablespoons lemon juice  1 ¾ oz. pectin  1 tablespoon bourbon  1 teaspoon vanilla extract 

1. Peel, pit and chop peaches.  2. In saucepan combine peaches, lemon juice, and

pectin.  3. Cook over high heat stir constantly about 5 minutes

or until full rolling boil.  4. Stir in sugar.  5. Return to a full rolling boil.  6. Boil hard for (1) minute stir constantly.  7. Remove from heat and add vanilla extract and

bourbon (bourbon is optional).  8. Skim off foam.  9. Ladle in hot sterilized jars process in boiling bath 5

minutes. 

Fall Fruit JamMakes about 6 – 8 oz jars.Approx. Cook Time: 60 minutes

4 c Peaches, chopped & peeled 4 c Pears, chopped & peeled1 c Apples, chopped & peeled ¼ c Lemon juice5 c Sugar

1. Combine fruit and cook slowly until tender, about 15 minutes.

2. Add lemon juice and sugar. 3. Bring to boil, stirring frequently. 4. Boil to jam stage (104C), about 15 minutes. 5. When jam stage is reached, remove from heat. Stir

and skim 5 minutes. 6. Pour into sterilized jars; and seal. 7. Process 10 minutes in boiling water bath.

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Peach Jam - Dietetic

1 Tbsp. unflavored gelatin ¼ c. cold water1 tsp. lemon juice 1 tsp. Sweet 'N Low 1½ c. peeled, ripe, peaches, cut fine

1. Place peaches in saucepan; sprinkle with lemon juice and bring to boil.

2. Add softened gelatin (soften in water) and Sweet 'N Low.

3. Blend well. 4. Remove from heat and pour into sterilized jars. 5. Cool completely, then store in refrigerator.6. Will keep in refrigerator for 3 weeks.

Ginger Peach Jam

Yield: 8 Servings

4½ c prepared fruit (abt 3 ½ lbs fully ripe peaches) ¼ c finely chopped crystallized ginger6 c sugar1 box SURE-JELL fruit pectin

1. Peel and pit peaches; finely chop or grind. 2. Measure 4 1/2 cups into 6- to 8-quart saucepot; add

ginger.3. Measure sugar and set aside. 4. Mix fruit pectin into fruit in saucepot. 5. Place over high heat and stir until mixture comes to

a full boil. Immediately add all sugar and stir. 6. Bring to a full rolling boil and boil 1 minute, stirring

constantly. 7. Remove from heat and skim off foam with metal

spoon. 8. Ladle quickly into hot jars, filling within ¼ inch of

tops. 9. Wipe jar rims and threads. 10. Cover with two-piece lids. Screw bands tightly. 11. Invert jars for 5 minutes, then turn upright.

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12. After 1 hour, check seals, or follow water bath method recommended by US DA.

Pear-Apple Jam

Yield: About 7 to 8 half-pint jars

2 cups peeled, cored & finely chopped pears 1 cup peeled, cored and finely chopped apples 6½ cups sugar ¼ teaspoon ground cinnamon 1/3 cup bottled lemon juice 6 ounces liquid pectin

1. Crush apples and pears in a large saucepan and stir in cinnamon.

2. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly.

3. Immediately stir in pectin. 4. Bring to a full rolling boil and boil hard 1 minute,

stirring constantly. 5. Remove from heat, quickly skim off foam and fill

hot, sterile jars leaving ¼-inch headspace. 6. Wipe jar rims and process for 5 minutes in boiling

water bath.

Hot Pepper Jam

Makes 8 pints

4 large red or green sweet peppers 4 tablespoons crushed dried red pepper 7 cups granulated sugar or Splenda 1½ cups white vinegar green or red food coloring 2 packets liquid pectin, (6 oz each)

1. In a large pot, place peppers that have been ground fine, (use juice and pulp), sugar and vinegar.

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2. Bring to a full boil; reduce heat to low and simmer 10 minutes.

3. Add green food coloring and pectin. 4. Stir well. 5. Bring mixture to a boil over high heat; reduce heat

and boil 1 minute. 6. Remove from heat and pour mixture into hot dry,

sterilized half-pint jars, leaving 1/4-inch headspace. 7. Remove air bubbles. 8. Cap and seal. 9. Process in a hot water bath for 15 minutes.

Red Pepper Jam

2 cups pureed red bell peppers (abt 3 large)5½ cups sugar 1 cup distilled vinegar1/3 cup lemon juice 1 bottle liquid pectin

1. Place red peppers, sugar & vinegar in pot; heat rapidly to boiling, stirring continuously.

2. Remove from heat, let stand 15 minutes.3. Reheat to boiling.4. Add lemon juice.5. Let it come to a boil.6. Add the pectin.7. Boil for 5 minutes, stirring constantly.8. Pour hot jam into hot sterilized jars and seal.9. Process in hot water canner for 5 minutes.

Plum Jam

Yield: About 6 half-pint jars

5 cups coarsely chopped damson plums (abt 2 lbs)3 cups sugar¾ cup water

1. Combine all ingredients; bring slowly to a boil, stirring occasionally until sugar dissolves.

2. Cook rapidly to, or almost to, jellying point.

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3. As mixture thickens, stir frequently to prevent sticking.

4. Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace.

5. Wipe jar rims and adjust lids. 6. Process for 5 minutes in boiling water bath.

Plum Jam 2

2 quarts chopped tart plums (abt 4 pounds) 6 cups sugar1½ cups water ¼ cup lemon juice

1. Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves.

2. Cook rapidly almost to jellying point, about 20 minutes.

3. As mix thickens, stir frequently to prevent sticking.4. Pour into hot sterilized jars.5. Process 10 -15 minutes.

Plum Jam 3

6 cups plums ½ cup of water8 cups sugar 1 box fruit pectin 

1. Pit and chop plums. 2. Add water; simmer 5 minutes.3. Measure prepared fruit in 6 or 8 quart sauce pot. 4. Measure sugar, set aside. Stir pectin into prepared

fruit. 5. Bring to a full boil over high heat, stirring constantly. 6. Add sugar; return to a full, rolling boil. 7. Boil hard one minute, stirring constantly. Remove

from heat. 8. Skim foam if necessary. 9. Carefully ladle into hot jars, leaving 1/2 inch

headspace.

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10. Adjust caps.11. Process all jam 10 minutes in a boiling water

canner. 12. Remove jars from canner.13. Let jam cool 12 to 14 hours. 14. Check lids for seal by pressing down on the center

of the lid. If the lid springs up, it has not sealed and should be refrigerated or reprocessed immediately for the full length of time, with a new lid.

15. Remove bands, and clean exterior of jars and lids. 16. Store jam in a cool, dry, dark area for up to one

year.

Plum Jam 4

6 cups plums ½ cup water8 cups sugar 1 box fruit pectin

1. Pit and chop plums. 2. Add water; simmer 5 minutes. 3. Measure prepared fruit in 6 or 8 quart sauce pot. 4. Measure sugar, set aside. 5. Stir pectin into prepared fruit. 6. Bring to a full boil over high heat, stirring constantly. 7. Add sugar; return to a full, rolling boil.8. Boil hard one minute, stirring constantly. 9. Remove from heat. 10. Skim foam if necessary. 11. Carefully ladle into hot jars, leaving 1/2 inch

headspace. 12. Adjust caps. 13. Process all jam 10 minutes in a boiling water

canner. 14. Remove jars from canner. 15. Let jam cool 12 to 14 hours. 16. Check lids for seal by pressing down on the center

of the lid. If the lid springs up, it has not sealed and should be refrigerated or reprocessed immediately for the full length of time, with a new lid.

17. Remove bands, and clean exterior of jars and lids.

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18. Store jam in a cool, dry, dark area for up to one year.

Plum Kissed Pear Jam

Yield: 6 cups.

3 cups chopped or coarsely ground peeled pears1 cup chopped or coarsely ground pitted plums1 package (1-3/4 ounces) powdered fruit pectin5 1/2 cups sugar

1. In a kettle, combine pears and plums. 2. Stir in pectin. 3. Bring to a full rolling boil over high heat, stirring

constantly. 4. Stir in sugar; return to a full rolling boil. 5. Boil for 1 minute, stirring constantly. 6. Remove from the heat; skim off foam. 7. Pour into jars and water bath for 20 minutes 8. Cool to room temperature, about 1 hour.

Pecan Jam-Refrigerate

Prep Time: approx. 10 Min. Cook Time: approx. 10 Min.. Ready in: approx. 20 Min. Makes 2 cups (24 servings).

1 cup chopped pecans 1 cup white sugar1 tablespoon brown sugar 1 pinch salt1 tablespoon ground ginger 1 tablespoon ground cinnamon1/4 cup butter, divided 1 tablespoon apple cider vinegar

1. In a large saucepan, combine the pecans, white sugar, brown sugar, salt, ginger, cinnamon, butter, and cider vinegar.

2. Cook over medium heat, until the sugar has dissolved and the mixture is well blended.

3. Do not allow the mixture to boil.

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4. Transfer to sterile jars5. Refrigerate.

Pecan Pie Jam

2 c. chopped pecans 2 c. white sugar 1/8 t. salt 2 T. ground ginger 2 T. dark brown sugar 1 t. cinnamon ½ stick of marg. or butter 1 T. lemon juice

1. Cook in a heavy saucepan until the sugars are melted, it turn a light golden brown, and is slightly thickened.

2. Pour into hot sterile jars and keep refrigerated.

Note:I don't see any reason to not be able to freeze it.

Persimmon Jam 1

Makes about 8 half-pints (C) 1992 The Los Angeles Times

8 Ripe persimmons -- (medium to large) ¼ cup Lemon juice1¾ ounces Powdered pectin 6 cups Sugar

1. Wash persimmons, cut stem ends and force fruit through food mill or coarse strainer.

2. Measure 4 cups pulp into deep saucepan. 3. Add lemon juice4. and pectin to persimmon pulp and mix well. 5. Heat to boiling, stirring constantly. 6. Boil without stirring 4 minutes. 7. Remove from heat and alternately stir and skim 5

minutes to cool. 8. Spoon into hot sterilized jars and seal.

Persimmon Jam 2

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3 lb Ripe persimmons 7 c Sugar (3 1/2 lbs)Juice of 2 lemons 1 6 oz. bottle liquid pectin

1. Wash, peel and seed the persimmons; then mash them.

2. Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well.

3. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.

4. Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin.

5. Skim thoroughly with a metal spoon. 6. Ladle into hot sterilized jars and seal immediately.

Persimmon Jam 3

Yield: 3-5 pints

4 lb. very ripe persimmons 4 c. sugar

1. Cut persimmon in half and scoop out pulp. 2. Press fruit through a strainer. 3. Measure 4 cups pulp into 4 1/2 quarts pot. 4. Add sugar and stir well. 5. Cook over low heat, stirring constantly, about 30

minutes. 6. Remember not to boil or jam will be bitter. 7. Ladle into clean hot jars, leaving 1/2 inch

headspace. 8. Process in boiling water bath for 10 minutes.

Persimmon Jam 4

May be used as a jam or fold into whipped cream and use as a filling for cake or topping for gingerbread.

3 c. persimmon pulp3 c. sugar

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1 tbsp. fresh lemon juice1/2 tsp. grated lemon zest (lemon peel)

1. Make pulp - 3 or 4 persimmons. 2. Combine pulp and sugar in heavy non-corrosive

saucepan. 3. Cook over low heat; stir constantly until thick and

opaque, about 15 minutes. DO NOT BOIL. 4. Remove form heat.5. Stir in lemon juice and zest. 6. Pour into sterilized jars and seal.

Persimmon Jam FreezerMakes 6 cups (48 servings). 5 cups pureed persimmons 3 cups white sugar1/4 cup fresh lemon juice ½ teaspoon grated orange zest1 pinch ground nutmeg

1. In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg.

2. Boil for 30 minutes, or until slightly thickened.3. Pour into sterilized jars and seal. 4. Store in the freezer.

Pineapple Kiwi Jam - Microwavable

4 1/2 cups

4 kiwi, peeled and sliced 1.8 inch thick3 cups sugar¼ cup lime juice1 8ounce can crushed pineapple, undrained1 3 ounce package liquid fruit pectin3-4 drops green food color

1. In 2 quart mw safe bowl, combine kiwi, sugar, lime juice and pineapple.

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2. Microwave on HIGH for 11 1/2 to 16 minutes or until mixture comes to full rolling boil, stirring every 2 minutes.

3. Stir in liquid pectin. 4. Microwave on HIGH for 2-3 minutes or until mixture

comes to full rolling boil. 5. Microwave on HIGH for 1 minutes. 6. Skim foam; stir in food color. 7. Spoon into 5 clean, hot 8ounce jars or into freezer

containers. 8. Cool slightly. 9. Process in jars for 5 minutes or freeze for 3 months.

Pineapple Jam

Yield: about 3 half-pints.

1 quart finely chopped, pineapple (abt 5 lbs)½ lemon, thinly sliced2½ cups sugar1 cup water

1. Combine all ingredients in a large saucepot. 2. Bring slowly to a boil, stirring until sugar dissolves. 3. Cook rapidly to gelling point, about 30 minutes. 4. As mixture thickens, stir frequently to prevent

sticking. 5. Remove from heat. 6. Skim foam if necessary. 7. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 8. Adjust two-piece caps. 9. Process 15 minutes in a boiling water canner.

Plum Jam or Beach Plum Jam

5 cups beach plums 1 cup water6 cups sugar 3 ounces liquid pectin

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1. Crush the plums with a potato masher in a big pot, add the water, and simmer, covered, for 20 minutes.

2. Continue to mash them now and then during the cooking.

3. Filter the mixture through a jelly bag. 4. Don't mash or try to force it through - just let it drip

slowly if you want a clear jelly. 5. If the plums were juicy, you will have about 3 1/2

cups when finished.6. Stir the 3 1/2 cups juice and sugar together in a

large pot and bring to a rolling boil - it should be boiling so hard you can't stir down the bubbles.

7. Add the pectin, stirring constantly, and boil for 1 minute.

8. Remove from the heat and let sit for a minute, then skim off all the foam.

9. Pour into hot, sterilized jars, and seal.

Pumpkin Jam

5 lbs. Pumpkin * 1 lb raisins1 lb dried apricots 2 ½ lbs. sugar

****Canned pumpkin may be substituted for fresh pumpkin

1. Pare pumpkin. 2. Remove seeds and cut pulp into cubes. 3. Add sugar. 4. Stir well, and allow to stand overnight.

5. In the morning add apricots, which have been washed and cut in strips.

6. Add raisins. 7. Cook slowly, stirring frequently, until the pumpkin is

tender and clear.

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Raspberry Jam

Yield: about 5 half-pints.

2 quarts raspberries 1 pkg powdered pectin½ cup water 1 tablespoon grated lemon peel1 tablespoon lemon juice 6 cups sugar

1. Combine raspberries, pectin, water, lemon peel and lemon juice in a large saucepot.

2. Bring to a boil over high heat, stirring frequently. 3. Add sugar, stirring until dissolved. 4. Return to a rolling boil. 5. Boil hard for 1 minute, stirring constantly. 6. Remove from heat. 7. Skim foam if necessary. 8. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 9. Adjust two-piece caps.10. Process 10 minutes in a boiling water canner.

Raspberry Jam

Yield: about 8 half pints

1 qt crushed red raspberries 6½ cups sugar1 pouch liquid pectin

1. Combine raspberries and sugar in a large saucepot.

2. Bring to a boil over high heat, stirring until sugar dissolves.

3. Stir in the liquid pectin. 4. Return to a rolling boil. 5. Boil hard for 1 minute, stirring constantly. 6. Remove from heat. 7. Skim foam if necessary. 8. Ladle hot jam into hot jars, leaving 1/4 in

headspace. 9. Adjust 2 piece caps.

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10. Process 10 min. in a boiling water bath.11. Remove jars and set on a rack or towel. 12. Leave for 12-24 hrs.

Pink Lady Rhubarb Jam

4 cups diced rhubarb 1 can (8 ounces) crushed pineapple4 cups sugar6 ozs. pkg Strawberry or Raspberry Jell-O

1. Mix rhubarb, pineapple and sugar and let stand 2 hours. 

2. Boil for 12 minutes until rhubarb is tender.  3. Remove from heat and add the Jell-O and stir until

dissolved.  4. Place in hot jars and process 5 minutes in boiling

water bath.

Rhubarb - Strawberry Jam

5 cups of diced rhubarb1 cup of sliced strawberries3 cups of sugar1 pkg strawberry Jell-O

1. Put sugar in rhubarb and let stand for several hours or overnight.

2. Add strawberries and boil for 5 minutes.3. Remove from burner and add Jell-O. 4. Stir until dissolved.5. Beat slightly with mixer. 6. Pour into jars and seal.

Rhubarb-Strawberry-Jam

(6 servings)

1 qt Fresh strawberries

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1 lb Rhubarb ¼ c Water 6½ c Sugar 1 Pouch liquid pectin

1. Remove caps from strawberries. 2. Crush berries, one layer at a time. 3. Trim (do not peel) rhubarb. 4. Thinly slice or chop stalks. 5. Add water. 6. Cover and simmer 2 minutes or until soft. 7. Add to the prepared strawberries. 8. Measure 3 1/2 cup of prepared fruit. 9. If it measures slightly less, add water.10. Place measured fruit in a 6 or 8- quart saucepan. 11. Measure sugar exactly and set aside. 12. Open liquid pectin and set the pouch upright in a

cup. 13. Stir sugar into prepared fruit. 14. The saucepan must be no more than one-third full

to allow for a full rolling boil. 15. Bring to a full rolling boil over high heat. 16. Boil hard 1 minute, stirring constantly. 17. Remove from heat. 18. Stir in pectin at once. 19. Quickly skim off foam with a large metal spoon. 20. Immediately ladle into hot jars, leaving ¼ inch

space at top. 21. With a damp cloth, wipe jar rims and threads clean. 22. Immediately cover jars with hot canning lids. 23. Screw bands on firmly. 24. Place jars in a boiling water bath, carefully setting

jars on rack in canner of boiling water. 25. Cover canner and return water to a boil; boil 5

minutes. Remove jars from canner and let cool.

26. Check seals and store in a cool, dry place.

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11 Minute Strawberry Jam

3 cup Strawberries 3 cup Sugar

1. Put the  strawberries  in a pan. 2. Add 1 cup of sugar. 3. Bring to a boil and boil for 4 minutes. 4. Add the second cup of sugar and boil again for 4

minutes.5. Then add the third cup of sugar and boil for 3

minutes. 6. Remove from stove, cool, stir occasionally. 7. Pour in jars and seal.

Strawberry Jam

2 qt crushed strawberries 6 cup sugar

1. Sterilize canning jars.2. Combine berries and sugar; bring slowly to boiling,

stirring occasionally until sugar dissolves.3. Cook rapidly until thick, about 40 minutes. 4. As mixture thickens, stir frequently to prevent

sticking. Pour hot jam into hot jars, leaving 1/4-inch head space.

5. Wipe jar rims and adjust lids.6. Process 5 minutes in a boiling water bath.

Strawberry Jam 2

Makes about 8 1/2 pint jars

5 cups pureed ripe strawberries (abt 2 quarts)juice of 1 lemon1 box Sure-Jell pectin7 cups sugar

1. Mix strawberry puree and Sure-Jell in large saucepan.

2. Place over high heat and stir until mixture comes to a full boil.

3. Add sugar and stir until dissolved.

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4. Bring to a full rolling boil and continue boiling for 1 minute, stirring constantly.

5. Remove from heat and skim off foam. 6. Ladle into hot ½ pint jars leaving 1/4 inch

headspace. 7. Process in water bath canner for 10 minutes.

Strawberry-Kiwi Jam

Yield: 6-7 half pints.

3 c. crushed strawberries 3 kiwi, peeled and diced1 T. lemon juice 1 pkg. powdered pectin1 T. minced crystalized ginger (optional)5 C. sugar

1. Combine fruit, juice, ginger and pectin in large pot. 2. Bring to a rolling boil, stirring frequently. 3. Add sugar and return to rolling boil, stirring

constantly. 4. Boil hard 1 minute. 5. Remove from heat. 6. Skim foam if necessary. 7. Pour hot into hot jars. 8. Process 10 min. in boiling water bath.

Strawberry-Orange Jam

Makes About six, 1-cup containers

2 cups prepared ripe strawberries 1 orange4 cups sugar, measured into separate bowl ¾ cup water1 box fruit pectin

1. Rinse clean plastic containers and lids with boiling water.

2. Dry thoroughly. 3. Stem and crush strawberries thoroughly, one layer

at a time. 4. Measure exactly 1 1/2 cups prepared strawberries

into large bowl.

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5. Grate the orange, measure 2 teaspoons grated peel into bowl.

6. Section the orange, removing membrane. 7. Chop the sections; add to bowl. 8. Stir in sugar. 9. Let stand 10 minutes; stir occasionally.10. Mix water and pectin in a small sauce pan. 11. Bring mixture to boil on high heat, stirring

constantly. 12. Continue boiling and stirring for 1 minute. 13. Stir pectin mixture into fruit mixture.14. Stir constantly until sugar is dissolved and no

longer grainy, about 3 minutes.15. Fill each container quickly within 1/2 inch of top. 16. Wipe off top edges of containers; quickly cover with

lids. 17. Let stand at room temperature for 24 hours.

Strawberry Jam- Homemade

Makes 7 1/2 pints of jam.

4 cups crushed strawberries 7 cups sugar1/2 teaspoon butter 1 (3 oz.) pouch liquid pectin

1. Rinse strawberries but do now bruise. 2. Drain. 3. Cut away the green part. Place a small amount of

strawberries at a time in a food processor and pulse briefly.

4. Making sure to crush but not puree the berries. 5. Repeat until all the berries are crushed. 6. Measure 4 cups of crushed strawberries. 7. Place berries and sugar in a large kettle and mix

throughly. 8. Open the liquid pectin pouch with scissors.9. Stand it upright in a cup while waiting for berries to

boil. 10. Bring berry mixture to a full rolling boil over high

heat. 11. Add the butter and stir as it melts.

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12. Pour in all the pectin all at once, stirring vigorously,. when mixture reaches a full rolling boil again, stir for 1 min.

13. Remove the kettle from the heat set in the sink and using a metal spoon, skim off any foams.

14. Ladle into jars, leaving 1/4 inch from the rim. 15. Wipe rims of jars with a damp cloth.16. Place the lids on top and screw on tightly. 17. Set the jars upside down on a dry towel. 18. Cover and let stand for 5 min. return to upright

position. 19. Cover with a large cloth towel and set aside to cool

for 8 to 15 hours. 20. Store in a cool dark place for up to a year.

Strawberry Jam -No-pectin recipe

Yield: about 4 pints.

2 quarts strawberries 6 cups sugar

1. Wash and crush berries. 2. Combine with sugar in a large saucepot. 3. Bring slowly to a boil, stirring until sugar dissolves. 4. Cook rapidly to the gelling point, about 40 minutes. 5. As mixture thickens, stir frequently to prevent

sticking. 6. Remove from heat. 7. Skim foam if necessary. 8. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 9. Adjust two-piece caps. 10. Process 15 minutes in a boiling water canner.

Strawberry Jam with pectin

Yield: about 8 half-pints.

2 quarts strawberries 1 package powdered pectin1/4th cup lemon juice 7 cups sugar

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1. Wash and crush berries. 2. Combine berries, pectin and lemon juice in a large

saucepot. 3. Bring mixture to a boil, stirring occasionally. 4. Add sugar, stirring until dissolved. 5. Return to a rolling boil. 6. Boil hard for 1 minute, stirring constantly. 7. Remove from heat. 8. Skim foam if necessary. 9. Ladle hot jam into hot jars, leaving 1/4th inch

headspace. 10. Adjust two-piece caps. 11. Process 10 minutes in a boiling water canner.

Strawberry Margarita Jam

Margaritas...if you like the drink, you will love this jam. Try it as a topping for cheesecake or mixed with cream cheese on bagels. 40 min 25 min prep

3 cups Strawberries (crushed) ¼ cup lime juice2/3 cup tequila ¼ cup orange liqueur6 cups sugar 1 package liquid pectin

In a large pot, mix together strawberries, lime juice, tequila, and orange liqueur.

1. Stir in sugar, bring to a boil over high heat. 2. Stirring constantly. 3. Boil hard for 1 minute. 4. Remove from heat and immediately stir in pectin. 5. Skim off foam. 6. Stir for 5 minutes (this will prevent floating fruit). 7. Ladle into sterilized jars to within 1/4 inch from rim. 8. Wipe rims clean. 9. Apply lids and rings. Tighten to fingertip tight. 10. Process in boiling water bath for 5 minutes.

NOTE:

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Do NOT use a food processor to crush strawberries or you will get puree and jam will not have a good texture. Use a potato masher.

Strawberry Rhubarb Jam

2 cups prepared strawberries 2 cups prepared rhubarb1/4 cup lemon juice 5-1/2 cup sugar1 box pectin

1. Hull strawberries, rinse and crush. 2. Finely chop rhubarb. 3. In an 8 quart saucepan add fruit, lemon juice and

pectin. 4. Measure sugar in a bowl and set aside. 5. Bring fruit mixture to a boil over high heat, stirring

constantly. 6. Stir in sugar. 7. Return to a full rolling boil and boil for 1 minute,

stirring constantly. 8. Remove from heat and skim off foam.9. Ladle into hot sterlized jars leaving 1/4" head

space. 10. Adjust caps and process 10 minutes in a boiling-

water canner. 11. Let jam cool 12 -24 hours.

Tomato & Passion-fruit Jam

1 kg ripe tomatoes, peeled & chopped 1.25 kg sugar ¾ cup passionfruit pulp (abt 10 passionfruit)

1. Remove pulp from passionfruit. 2. Place half the skins from the passionfruit into a

large saucepan.3. Cover with water.

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4. Boil rapidly until skins are soft inside, about 1 hour. 5. With a spoon, scoop out all the soft pulp, discard

skins. 6. Combine tomatoes and passionfruit pulp in

saucepan, add reserved pulp from skins and warmed sugar, stir over a low heat until sugar is dissolved; bring quickly to the boil, boil rapidly uncovered until jam gels when tested on cold saucer, about 50 minutes.

7. Pour into hot sterilised jars; seal. 8. Makes about 1 3/4 litres (7 cups).

Spiced Tomato Jam

Yield: 4 Servings

2½ lb  (3 cup) prepared tomato 1 box sure-jell1½ tsp Grated lemon rind ¼ cup Lemon juice½ tsp Allspice ½ tsp Cinnamon¼ tsp Ground cloves 1 box sure jell4½ cup Sugar

Use a 6-8 quart  sauce  pan.  1. Scald, peel and chop tomatoes and simmer 10

minutes. 2. Measure, you should have 3 cups. 3. Add lemon rind, lemon

juice, allspice, cinnamon, cloves, and sure jell. 4. Cook over high heat until mixture comes to a hard

boil. 5. At once add sugar, bring to a full rolling boil, a boil

that cannot be stirred down. 6. Boil hard 1 minute, stirring constantly.7. Remove from heat, skim off foam with metal spoon. 8. Ladle into hot, sterilized jars, leaving ¼-inch space

at top, and process in boiling water bath for 15 minutes.

9. After ½ hour, shake to avoid floating fruit.10. Store in cool place.

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Cranberry Whole berry Jellied

2 Pkg. Cranberries or 8 cups Alaska low brush cranberries3 cups sugar (for medium tart, add 1 cup for sweeter taste)2½ cups water

1. Place all ingredients in large pan. 2. Bring to boil and gently boil until all berries have

burst. 3. Bring back to a fast boil and boil to 220 degrees on

candy/jelly thermometer. 4. Boil for 15 minutes at hard boil. 5. Ladle while hot into serving dishes and refrigerate

or ladle into clean pint jars, seal and process in boiling water bath for 5 minutes.

Spiced Tomato Jam with Powdered Pectin

Yield: About 5 half-pint jars

3 cups prepared tomatoes (abt 2¼ pounds)1½ teaspoon grated lemon rind½ teaspoon ground allspice½ teaspoon ground cinnamon¼ teaspoon ground cloves4½ cups sugar1 box powdered pectin¼ cup bottled lemon juice

To Prepare Fruit: 1. Wash firm-ripe tomatoes. 2. Scald, peel and chop tomatoes. 3. Cover and simmer 10 minutes, stirring constantly. 4. Measure 3 cups tomatoes into a saucepot. 5. Add lemon rind, allspice, cinnamon and cloves.

To Make Jelly: 1. Place prepared fruit into a saucepot. 2. Add lemon juice. 3. Measure sugar and set aside.

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4. Stir powdered pectin into prepared fruit. 5. Bring to a boil over high heat, stirring constantly. 6. At once, stir in sugar. 7. Stir and bring to a full rolling boil that cannot be

stirred down. 8. Then boil hard for 1 minute, stirring constantly. 9. Remove from heat. 10. Skim off foam. 11. Pour hot jam immediately into hot, sterile canning

jars, leaving ¼-inch headspace. 12. Wipe jar rims and adjust lids. 13. Process for 5 minutes in boiling water bath.

Watermelon Jam

4 cups bite-size chunks watermelons3 ½ cups sugar  2 tablespoons lemon juice  3 ozs liquid fruit pectin 

1.  Blend watermelon pieces in blender for about 1 minute on medium speed.  2.  In large kettle, mix melon, sugar and lemon juice.  3.  Bring to a boil.  4.  Stir in liquid fruit pectin and Boil one minute, stirring.  5.  Skim off the foam, and pour into jars and seal.

Watermelon Jam 2

Makes about 4 cups.A rosy pink, sweet spread with a bit of crunch. Try it with peanut butter on an English muffin...yummy!

3 cups granulated sugar1 ½ cups finely chopped seeded watermelon (do not puree)¼ cup lemon juice1 pkg powered fruit pectin¾ cup water

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1. In large bowl, stir together sugar, watermelon and lemon juice.

2. Set aside for 10 minutes, stirring occasionally. 3. In small saucepan, blend fruit pectin and water. 4. Bring mixture to boil over high heat; boil, stirring, for

1 minute. 5. Stir pectin mixture into watermelon mixture. 6. Stir constantly until sugar is dissolved, about 3

minutes. 7. Quickly pour into jars and cover. 8. Let stand at room temperature 24 hours to set. 9. Store jam in refrigerator for up to 3 weeks.

Per 1 tablespoon serving: 38 calories, 10g carbohydrate, 0.4mg sodium

Fake Pineapple Jam from Zucchini

Makes 8 pintsYou eat this cold or use in any recipe that calls for pineapple.. Good way for kids to eat zucchini and don't know it.

1 gallon zucchini peeled, deseeded and ground1 48 oz. can pineapple juice unsweetened1½ cups lemon juice3 cups sugar1 tsp. yellow food coloring 

1. Mix zucchini, juice sugar and food coloring simmer 20 minutes

2. Pour into hot pint jars and seal.3. Process in boiling water bath 30 minutes. 

Zucchini & Fruit Jelly

about 4 pints 6 cups peeled deseeded shredded zucchini 6 cups of sugar2 Tbs. lemon juice

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1 (20 oz.) can crushed pineapple (drain a little of the juice).

2  3oz. Jell-O any flavor

1. Cover the zucchini with water.2. Boil for 6 minutes.3. Drain. 4. Add sugar, lemon juice & crushed pineapple (drain

a little of the juice). 5. Boil another 6 minutes. 6. Add Jell-O.7. Simmer for 20 minutes.8. Pack into hot jars, seal.9. Process in boiling water bath for 10 minutes

Note:We like the apricot and watermelon Jell-O the best.  You can add 1-6-oz. box of Jell-O instead of 2- 3oz. boxes.    This recipe can be doubles but most jellies or jams recipes can't.  A single recipe makes about 4 pints. Nobody would guess there is zucchini in it as you can't taste it.

Microwave Double-Berry Jam

2 ½ cups raspberries  2½ cups strawberries, hulled  4 cups sugar  ¼ cup lemon juice  1 liquid fruit pectin  ½ cup orange-flavored liqueur 

1.  Measure berries, sugar and lemon juice into a 16-cup microwave-safe bowl.  2.  Stir well.  3.  Let stand for 10 minutes.  4.  Microwave, uncovered, on High for about 13 minutes, until mixture comes to a full roiling boil and boils for 1 minute.  5.  Stir well twice during cooking.  6.  Immediately stir in liquid pectin and liqueur. 

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7.  Skim off foam with a metal spoon.  8.  Continue stirring often and skimming off foam for 10 minutes.  9.  Pour into sterilized jars and seal. 

Microwave Apricot Jam

4 cups apricots  3½ cups sugar  2 tablespoons water  1 tablespoon lemon juice  2 whole cloves 

1.  Put the apricots, water, lemon juice and cloves in a large bowl.  2.  Cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently.  3.  Remove cloves and add the sugar, stirring well.  4.  Cook on high for 15 minutes, stirring every 5 minutes.  5.  Put a spoonful of jam on a cold plate.  6.  If a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached.  7.  If jam is still liquid, cook for a further 2-3 minutes on high, Pour into hot sterilized jars, seal and cover.   

Microwave Blueberry Jam

3 cups fresh blueberries or frozen blueberries, unsweetened ½ cup sugar  ½ teaspoon ground cinnamon 

1.  Puree blueberries in blender or food processor.  2.  Place in a 12-cup microwave-safe dish with sugar and cinnamon.  3.  Stir.  4.  Microwave on High, uncovered, for 8-10 minutes -- until mixture comes to a full roiling boil and boils for one full minute.  5.  Stir well once during cooking.  6.  Remove from microwave and pour into sterilized jars. 

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7.  Cover and refrigerate.  8.  Keeps well for at least two weeks.

Microwave Strawberry Jam

5 ½ cups strawberries, hulled  4 cups sugar  ¼ cup lemon juice  1 liquid fruit pectin  1/3 cup amaretto 

1.  Measure whole berries, sugar and lemon juice into a 16-cup microwave-safe bowl.  2.  Stir well.  3.  Let stand for 10 minutes.  4.  Microwave, uncovered, on High for about 12 minutes, until mixture comes to a full roiling boil and boils for one minute.  5.  Stir well 3 times during cooking.  6.  Immediately stir in pectin and Amaretto liqueur.  7.  Skim off foam with a metal spoon.  8.  Continue stirring often and skimming off foam for 10 minutes.  9.  Pour into sterilized jars and seal  

Microwave Double-Berry Jam

2 ½ cups raspberries  2½ cups strawberries, hulled  4 cups sugar  ¼ cup lemon juice  1 liquid fruit pectin  ½ cup orange-flavored liqueur 

1.  Measure berries, sugar and lemon juice into a 16-cup microwave-safe bowl.  2.  Stir well.  3.  Let stand for 10 minutes.  4.  Microwave, uncovered, on High for about 13 minutes, until mixture comes to a full roiling boil and boils for 1 minute. 

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5.  Stir well twice during cooking.  6.  Immediately stir in liquid pectin and liqueur.  7.  Skim off foam with a metal spoon.  8.  Continue stirring often and skimming off foam for 10 minutes.  9.  Pour into sterilized jars and seal. 

Microwave Apricot Jam

4 cups apricots  3½ cups sugar 2 tablespoons water  1 tablespoon lemon juice  2 whole cloves 

1.  Put the apricots, water, lemon juice and cloves in a large bowl.  2.  Cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently.  3.  Remove cloves and add the sugar, stirring well.  4.  Cook on high for 15 minutes, stirring every 5 minutes.  5.  Put a spoonful of jam on a cold plate.  6.  If a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached.  7.  If jam is still liquid, cook for a further 2-3 minutes on high, Pour into hot sterilized jars, seal and cover. 

Microwave Strawberry Jam with Amaretto

5 ½ cups strawberries, hulled4 cups sugar  ¼ cup lemon juice  1 pouch liquid fruit pectin  1/3 cup amaretto 

1.  Measure whole berries, sugar and lemon juice into a 16-cup microwave-safe bowl.  2.  Stir well.  3.  Let stand for 10 minutes.  4.  Microwave, uncovered, on High for about 12 minutes, until mixture comes to a full roiling boil and boils for one minute.  5.  Stir well 3 times during cooking. 

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6.  Immediately stir in pectin and Amaretto liqueur.  7.  Skim off foam with a metal spoon.  8.  Continue stirring often and skimming off foam for 10 minutes.  9.  Pour into sterilized jars and seal.

Microwave Blueberry Jam - Refrigerate

3 cups fresh blueberries or frozen blueberries, unsweetened ½ cup sugar  ½ teaspoon ground cinnamon 

1.  Puree blueberries in blender or food processor.  2.  Place in a 12-cup microwave-safe dish with sugar and cinnamon.  3.  Stir.  4.  Microwave on High, uncovered, for 8-10 minutes until mixture comes to a full roiling boil and boils for one full minute.  5.  Stir well once during cooking.  6.  Remove from microwave and pour into sterilized jars.  7.  Cover and refrigerate.  8.  Keeps well for at least two weeks.  

JELLY

Apple Juice Jelly

Makes 6 half pints.

4 cup unsweetened apple juice ¼ cup lemon juice1 pkg. powdered SureJell 4½ cup sugar

1. Pour the fruit juice and lemon juice into a 8 or 10 quart kettle.

2. Sprinkle with pectin.3. Let stand one or two minutes; stir to dissolve.

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4. Bring to a full rolling boil over medium-high heat; stir frequently.

5. Stir in the sugar. 6. Return to a full rolling boil; stir often. 7. Boil hard for one minute, stirring constantly. 8. Remove from the heat; quickly skim off the foam

with a metal spoon.9. Ladle into hot, sterilized half pint jars, leaving a 1/4

inch of headspace.10. Adjust the lids. 11. Process in a boiling water canner for five minutes.

Apple Strawberry Jelly

1 ½ c Unsweetened bottled apple juice 1 pt Fully ripe strawberries 3 ½ c Granulated sugar 1 Pouch liquid fruit pectin

1. Pour apple juice into a preserving kettle or large saucepan.

2. Thoroughly crush the berries, using a potato masher, one layer at a time; measure 1/2 cup prepared berries; add to apple juice; add sugar.

3. Place pan over high heat; bring to boil, stirring continuously; at once, stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1 minutes stirring continuously; remove kettle from heat.

4. Skim off foam with a metal spoon; pour quickly into hot sterilized jars, leaving 1/2 inch head space; cover with clean lids & seal.

5. Store in a cool, dark, dry place.

Apple Strawberry Jelly

(3 servings)

1 ½ c Unsweetened bottled apple juice

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1 pt Fully ripe strawberries 3 ½ c Granulated sugar 1 Pouch liquid fruit pectin

1. Pour apple juice into a preserving kettle or large saucepan.

2. Thoroughly crush the berries, using a potato masher, one layer at a time; measure 1/2 cup prepared berries; add to apple juice; add sugar.

3. Place pan over high heat; bring to boil, stirring continuously; at once, stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1 minutes, stirring continuously; remove kettle from heat.

4. Skim off foam with a metal spoon; pour quickly into hot sterilized jars, leaving 1/2 inch head space; cover with clean lids.

Store in a cool, dark, dry place

Red Hot Valentine Jelly

Yield: 4 half pint jars of jelly.

2 c. apple juice 4 c. granulated sugar½ tsp. Margarine 1/3 c. red cinnamon candies1 (6 oz.) pouch liquid pectin

1. Wash and sterilize canning jars and lids. 2. In large heavy saucepan combine juice and sugar. 3. Stir well. 4. Add margarine and candies. 5. Bring to a rolling boil over high heat, stirring

constantly. 6. Stir in liquid pectin, return to a rolling boil, stirring

constantly and boil 1 minute. 7. Remove from heat. 8. Skim foam from top of mixture with large metal

spoon. 9. Fill sterilized jars to within 1/4" of tops. 10. Wipe jar rims and seal jars.

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11. Process in a simmering hot water bath at 190 degrees for 10 minutes.

12. Cool in a draft free area. 13. Check seals. 14. Store in a cool, dark, dry place.

Serve on toast or English muffins topped with cream cheese.

Red Hot Apple Jelly-Microwave

Yield: 6 half pints

4 cups bottled apple juice 1 pkg. Powdered pectin4 cups sugar ¼ cup Red Hot cinnamon candies

1. Combine apple juice and pectin in a 3 quart, microwave-safe bowl.

2. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 12 to 14 minutes).

3. Stir twice. 4. Remove from oven; add sugar and cinnamon

candies, stirring well. 5. Return to microwave: cook until mixture returns to a

rolling boil, about 10 to 12 minutes, stirring occasionally.

6. Boil hard 1 minute. 7. Remove from oven. 8. Skim foam if necessary. 9. Pour hot into hot, sterilized jars, leaving 1/4-inch

headspace. 10. Adjust caps. Process at 190 degrees F. for 10

minutes in a simmering hot water bath. 11. Do not attempt to process in microwave oven.

Apple Jelly

Yield: about 4 half-pints.

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4 cups apple juice (abt 3 lb. tart apples & 3 cups water)2 tablespoons lemon juice3 cups sugar

1. To prepare juice: Select one-fourth slightly under ripe and three-fourths ripe apples.

2. Wash apples; remove stem and blossom ends; do not peel or core.

3. Cut apples into small pieces. 4. Add water; cover ; bring to a boil over high heat. 5. Reduce heat; simmer 20 to 25 minutes or until

apples are soft. 6. Strain juice through a damp jelly bag or several

layers of cheese cloth.To make jelly: Put apple juice in a large saucepot.

7. Add lemon juice and sugar, stirring to dissolve sugar. Boil over high heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly mixture sheets from a spoon.

8. Remove from heat. 9. Skim foam if necessary. Ladle hot jelly into hot,

sterilized jars, leaving 1/4th inch headspace. 10. Adjust two-piece caps. 11. Process 5 minutes in a boiling water canner.

Apple and Cider Jelly

2  lb  cooking apples washed ½ pt dry ciderFinely-grated rind of 1 lemon 9 oz granulated sugar

1. Roughly chop the  apples  (including the skin and core) and put them in a large heat proof bowl.

2. Add the cider and lemon rind, then partially cover the bowl with microwave cling-film.

3. Microwave on high for 10 to 12 minutes until the apples are soft, stirring twice during cooking.

4. Puree the apples in a food processor then pour into large nylon sieve placed over a bowl; leave to drip for 2 hours.

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5. Set the drained pulp aside for the apple and rum spread.

6. Measure the apple juice there should be about 1/2 pint but if necessary make up to half a pint with some cold water.

7. Pour the apple juice into a medium-sized heatproof bowl and stir in the sugar.

8. Microwave uncovered on high for 8 to 9 minutes until a teaspoon of the jelly dropped on to a chilled saucer forms a skin after 1 minute.

9. Carefully pour the jelly into a clean warm jar and cover with a waxed paper disc.

10. Allow to cool then cover with a lid.

Apple Pepper Jelly

Makes about 6-1/2 pints

2/3 cup hot peppers (jalapeno, habanera), finely mince 2 1/2 cups apple juice 2 TBS. Vinegar 6 cups sugar 1 pkg. Pectin 3/4 cup water Few drops green food coloring

1. Mix first 4 ingredients. 2. Boil pectin and water for one minute. 3. Add green food coloring. 4. Stir all ingredients together and boil until sugar is

dissolved. 5. Strain and pour into jelly jars.6. Process 10 minutes in BWB.

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Apricot Jalapeno Jelly

This recipe yields about 7 half-pint containers.

½ cup  stemmed seeded jalapeno peppers1 lrg  red bell pepper stemmed, seeded2 cup  cider vinegar1½ cup  chopped dried apricots6 cup  sugar3 oz  liquid pectin4 dash  red food color

1. Put jalapenos,  bell  pepper  , and  vinegar  in blender. 

2. Puree  until coarsely ground and small chunks remain.Combine  apricots , sugar, and jalapeno-pepper-vinegar mixture in large saucepan.

3. Bring to a boil. 4. Boil rapidly, 5 minutes. 5. Remove from heat; skim off any foam that forms. 6. Allow mixture to cool for 2 minutes. 7. Then mix in pectin  (and food coloring if you're

going to use it).Pour into sterilized jars, seal, and processed in a boiling water bath for 10 minutes.

Berry Jelly

Yield: about 5 half-pints.3½ cups fruit juice (Blackberry, Boysenberry, Dewberry, Youngberry1 package powdered pectin2 tablespoons lemon juice5 cups sugar

1. Combine fruit juice, pectin and lemon juice in a large saucepot.

2. Bring to a boil over high heat. 3. Add sugar, stirring until dissolved. 4. Return to a rolling boil. Boil hard for 1 minute,

stirring constantly.

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5. Remove from heat. 6. Skim foam if necessary. 7. Ladle hot jelly into hot, sterilized jars, leaving 1/4th

inch headspace. 8. Adjust two-piece caps. 9. Process 5 minutes in a boiling water canner.

Blackberry Jelly

1. Put 1 qt. of freshly gathered and slightly under-ripe whole berries in pan with no sugar or water- cook until soft.

2. Press through jelly bag and strain. 3. Measure juice and bring to a boil. 4. Add 1-1/2 cups of sugar to each cup of juice. 5. Take off heat immediately and stir until sugar is

dissolved. 6. Pour into sterilized Kerr jelly glasses and seal with

paraffin or use Kerr half-pint jars. 7. Fill to within 1/2" of top. 8. Put on cap, screw band firmly tight. 9. Process in boiling water bath 5 min.

Blackberry Jelly

Yields 5 to 6 (8-ounce) jars

10 cups blackberries 1 pkg dry pectin5 cups sugar

1. Wash, stem, drain, and crush berries. 2. Drip through jely bag or cheesecloth-lined sieve to

equal 3 1/2 cups blackberry juice. 3. Add dry pectin and sugar. 4. Stirring to mix well. 5. Stirring constantly, bring to a rolling boil and boil 1

minute (a rolling boil cannot be stirred down). 6. Remove jelly from heat.

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7. Skim off bubbles. 8. Ladle jelly into hot, sterilized containers, one at a

time. 9. Fill to within 1/8 inch of top  using self-sealing lids. 10. Wipe rim of jar or glass with a clean damp cloth.

Using self-sealing lid: 1. Place hot lid on jar. 2. Tighten screwband firmly.3. Process in a boiling water bath for 5 minutes.

Blueberry Jelly

Yield: 6 pints.

2 qt. fresh or frozen blueberries 4 c. water12 c. sugar 6 oz. liquid fruit pectin

1. Place blueberries in a large kettle and crush slightly.

2. Add water; bring to a boil. 3. Reduce heat to medium; cook, uncovered, for 45

minutes.4. Strain through a jelly bag, reserving 6 cups juice. 5. Pour juice into a large kettle; gradually stir in sugar

until dissolved.6. Bring to a boil over high heat, stirring constantly. 7. Add pectin; bring to a full rolling boil. 8. Boil for 1 minute, stirring constant. Remove from

the heat. 9. Skim foam. Pour hot into sterilized hot jars, leaving

1/4-in. headspace. 10. Adjust caps. 11. Process for 5 minutes in a oiling-water bath.

Cantaloupe Jelly

Makes about 2 pints

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2 ½ lbs. peeled & diced cantaloupe2½ cups sugar½ teaspoon vanilla extract1 peel tangerine or orange 

1. Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.

2. Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan.

3. Bring to a boil over medium flame and boil for 5 minutes.

4. Add diced cantaloupe, vanilla extract and peel. 5. Insert candy thermometer and simmer, stirring

occasionally until the thermometer reaches jelly temperature.

6. Pour into sterilized jars.7. Water bath for 10 minutes cool place.

Carrot Jelly

 1 pound Carrots1 package Sure-Jell® fruit pectin1 package Orange Kool-Aid® (can use Lemon-aid too.)5 cups  Granulated sugar 

1. Boil carrots until soft. 2. Remove carrots and measure 3½ cups of the juice

in pan to make jelly. 3. Boil juice for 1 minute. 4. Add remaining ingredients and boil 5 minutes. 5. Pour into jars and seal. 6. Boiling water bath 10 minutes.

Coconut Jelly Thai

Preparation Time: 10 minutes, plus 3 hours chillingCooking Time: 20 minutes

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250ml Milk2 stalks of Lemon grass, sliced2 kaffir lime leaves, coarsely chopped2 cm fresh ginger root, unpeeled and sliced1 small red chilli, cut in half400ml can coconut milk125g caster sugar3 tsp vegetarian gelatine powder, (agar agar)honey-roasted peanuts, chopped, to serve

1. Put the milk, lemon grass, lime leaves, ginger and chilli in a saucepan, bring to the boil and simmer for 15 minutes.

2. Remove from the heat and let cool.3. Strain the infused milk into a measuring jug and

add enough coconut milk to make up to 500 ml.4. Discard the flavourings and reserve the remaining

coconut milk for another use. 5. Return the infused milk to the pan and, using an

electric hand-held mixer, whisk in the sugar and gelatine until dissolved.

6. Heat gently, whisking continuously, until almost boiling, then transfer to a jug.

7. Pour the liquid into 4 glass bowls. 8. Let cool, then chill for three hours or until set.

To serve:Sprinkle with chopped peanuts.

Crab Apple Jelly

Yield: about 6 half-pints.

4 cups crab apple juice (abt 3 lbs. crab apples & 3 cups water)4 cups sugar

1. Prepare juice following Apple Jelly recipe. 2. Put crap apple juice in a large saucepot. 3. Add sugar, stirring until dissolved.

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4. Boil over high heat, stirring constantly, to 8 degrees above the boiling point of water or until jelly mixture sheets from a spoon.

5. Remove from heat. 6. Skim foam if necessary. 7. Ladle hot jelly into hot, sterilized jars, leaving 1/4th

inch headspace. 8. Adjust two-piece caps. 9. Process 5 minutes in a boiling water canner.

Cherry Almond Jelly

Yield: 5 cups

3½ cups cherry juice (Cherry Juicy Juice works fine)4½ cups granulated sugar1 box pectin1 teaspoon vanilla extract1 teaspoon almond extract (I used a little extra )

1. Bring 1 cup cherry juice, vanilla and almond extract to a boil.

2. Boil for 1 minute. 3. Add remaining juice and pectin and return to a boil. 4. Boil for 1 minute. 5. Add sugar and bring to a full rolling boil. 6. Boil for 1½ minutes. 7. Pour up in jars, seal, and process for 10 minutes in

a boiling water bath.

Note:If you like maraschino cherries, you'll love this super easy recipe.

Cherry Cider Jelly

Cherry cider can be found in many gourmet and specialty stores. This recipe has won multiple blue ribbons and earned the first-place Alltrista Premium Food Preservation Award for soft spreads.

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Makes 7 to 8 half-pint jars

4 cups bottled cherry cider7 cups sugar2 (3-ounce) pouches liquid pectin

1. Place a sieve over a large pan or bowl. 2. Line the sieve with a paper coffee filter and strain

the cider to remove any sediment.3. In an 8-quart pan, over medium heat, heat the cider

until warm. 4. Add the sugar and heat, stirring constantly, until the

sugar is completely dissolved. 5. Increase the heat to medium-high and bring the

mixture to a full rolling boil, stirring constantly. 6. Stir in the entire contents of both pectin pouches. 7. Return the mixture to a full rolling boil, stirring

constantly. 8. Boil, stirring constantly, for 1 minute. 9. Remove the pan from the heat.10. Quickly skim off any foam and immediately ladle

the hot jelly into hot jars, leaving ¼ inch headspace. 11. Wipe the jar rims and threads with a clean, damp

cloth. 12. Cover with hot lids and apply screw rings. 13. Process half-pint jars in a water bath for 10

minutes, pint jars for 15 minutes.

Choke Cherry-Apple Jelly

Makes 10-12 medium sized  jelly glasses.

½ cup water 2 tablespoons lemon juice 3½ cups unsweetened apple juice 1 pkg pectin 3 lb sugar

1. Stem but do not pit the chokecherries and place in a large saucepan with the water.

2. Mash and simmer, covered, for 10 minutes.

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3. Strain through a jelly bag and measure juice. 4. Place ¾ cups juice back in saucepan, add apple

juice and lemon juice, and mix in pectin.  5. Place over high heat, stirring constantly, until

mixture comes to a full boil. 6. Stir in sugar. 7. Bring to a boil again and boil hard for 1 minute,

stirring continuously. 8. Remove from heat, skim and pour into hot,

sterilized jars. 9. Seal your usually way (5 minutes in a hot water

bath with lids and rings is usual).

Cranberry Sauce

Makes 3 1/2 cups.

2 cups Cranberries1 cup Concentrated apple juice¼ cups Lemon Juice3 ozs. Liquid pectin (regular)5  tablespoons Glycerine1 tablespoon Unfl. gelatin or 2 tb.freezer

1. Wash and pick over cranberries, discarding any that are soft.

2. Place in a deep saucepan and add fruit juices. 3. Cover and simmer for about 20 minutes, until fruit is

soft. 4. Mash to break up any berries left whole.5. Strain in food mill to remove seeds. Return to

saucepan and heat to boiling. 6. Add pectin, glycerine and gelatin, stirring well. 7. Boil for 1 minute. 8. Remove from heat. 9. Skim and pour into hot, sterile pint jars, leaving 1/2

inch at top. 10. Cap with hot sterile lids. 11. Process in boiling water bath for 5 minutes after

water returns to boiling. If any jars fail to seal,

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refrigerate and use within 10 days or freeze for later use.

VARIATION: You can substitute ½ cup low-methoxy pectin solution and 2½ tsp calcium solution for the liquid pectin and glycerine, but add calcium after removing from heat. If you plan to freeze the jelly, be sure to use the full amount of gelatin.

NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0, carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. ½ tsp can be used without diabetic replacement. Use the full amount of gelatin for very firm jam or for freezing.

Cranberry Jelly from Juice Cocktail

Prep Time: 1 hr 0 min Total Time:  1 hr 0 min Makes:  About 6 8 ozs.

1 qt. cranberry juice cocktail1 box Fruit Pectin1/2 tsp. butter or margarine4½ cups sugar, measured into separate bowl

1. Bring boiling-water canner, half full with water, to simmer.

2. Wash jars and screw bands in hot soapy water; rinse with warm water.

3. Pour boiling water over flat lids in saucepan off the heat.

4. Let stand in hot water until ready to use. 5. Drain jars well before filling.6. Measure juice into 6- or 8-qt. saucepot.

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7. Stir in pectin. 8. Add butter to reduce foaming. 9. Bring mixture to full rolling boil (a boil that doesn't

stop bubbling when stirred) on high heat, stirring constantly.

10. Stir in sugar. 11. Return to full rolling boil and boil exactly 1 min.,

stirring constantly. 12. Remove from heat. 13. Skim off any foam with metal spoon.14. Ladle immediately into prepared jars, filling to within

1/8 inch of tops. 15. Wipe jar rims and threads. 16. Cover with two-piece lids. 17. Screw bands tightly. 18. Place jars on elevated rack in canner. 19. Lower rack into canner. (Water must cover jars by 1

to 2 inches. 20. Add boiling water, if necessary.) 21. Cover; bring water to gentle boil. 22. Process 5 min. 23. Remove jars and place upright on a towel to cool

completely. 24. After jars cool, check seals by pressing middles of

lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Cranberry Orange Jam

Makes 6 pints

1 lb cranberries 3 cups water3/4 c orange juice orange zest from 1 orange1/4 cup lemon juice 4 cups sugar1 box pectin

1. Combine cranberries and water. 2. Bring to a boil. 3. Simmer 10 minutes until berries start popping. 4. Coarsely puree cranberries and liquid. (I use an

immersion blender for this).

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5. Combine 4 cups pureed cranberries, orange and lemon juice, orange zest and pectin.

6. Bring to a boil. 7. Add sugar and bring to a boil. 8. Boil 4 minutes. 9. Pour into prepared jars.10. BWB for 10 minutes.

Cranberry Wine Jelly

3 c. cranberry juice 7 c. sugar1 bottle liquid pectin 1 tsp. cloves1 tsp. Cinnamon 1 c. port wine

1. Combine juice, sugar and spices in a large pan. 2. Stir over high heat until sugar is dissolved. 3. Bring to a rolling boil and boil 1 minute stirring

constantly. 4. Remove from heat. 5. Add wine and pectin. 6. Skim off foam and pour into glass jars.

Currant Jelly

Yield: about 8 half-pints.

6 ½ cups currant juice 1 package powdered pectin7 cups sugar

1. Combine currant juice with pectin in a large saucepot.

2. Bring mixture to a boil over high heat. 3. Add sugar, stirring until dissolved. 4. Return to a rolling boil. 5. Boil hard for 1 minute, stirring constantly. 6. Remove from heat. Skim foam if necessary. ladle

hot jelly into hot, sterilized jars, leaving 1/4th inch headspace.

7. Adjust two-piece caps.

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8. Process 5 minutes in a boiling water canner.

Drink Mix Jelly

Strawberry jelly made with powdered drink mix. An inexpensive and delicious spread. Try using different flavors of fruit and drink mix too. Makes 6 cups (48 servings).

2 cups mashed fresh strawberries 2 cups water1 package unsweetened, Kool-Aid drink mix 1 pkg dry pectin5 cups white sugar

1. In a large saucepan over medium-high heat, mix together the strawberries, water, drink mix and pectin powder.

2. Bring to a full rolling boil, then stir in sugar. 3. Boil three minutes more.4. Transfer to sterile jars, leaving 1/2 inch space at the

top. 5. Wipe rims of jars with a clean dry cloth. 6. Seal with lids and let stand overnight. 7. Store in the refrigerator.

Garlic Jelly 1

Yields: about 3 cups jelly

2 T butter or margarine1 head garlic cloves separated, peeled & minced3 cups sugar½ cup apple cider vinegar6oz  liquid pectin

1. In large saucepan, combine butter & garlic over medium heat.

2. Cook, stirring constantly, until garlic is light golden brown, about 3 to 4 minutes.

3. Add sugar & vinegar.

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4. Cook, stirring constantly, until sugar dissolves & mixture comes to boil.

5. Stir in pectin. 6. Boil for 1 minute, stirring constantly. 7. Remove from heat. 8. Skim foam from top of jelly. 9. Pour into sterilized jars, seal, & process in Boiling

Water Bath for 5 minutes. 

Garlic Jelly 2

Makes 32 servings.

¼ cup garlic cloves, peeled 2 cups distilled white vinegar5 cups white sugar 3 ounces liquid pectin

1. In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth.

2. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar.

3. Over high heat bring the mixture to a boil, stirring constantly.

4. Quickly add the pectin. 5. Return the mixture to a boil and boil hard for 1

minute, stirring constantly. 6. Remove from the heat.7. Immediately fill five, sterilized half pint jars with the

jelly, leaving 1/4-inch head space. 8. Wipe the jar tops and threads clean. 9. Place hot sealing lids on the jars and apply the

screw on rings loosely. 10. Process in boiling water in a deep canning pot for 5

minutes.

Garlic Jelly 3

Yield: about 3 Cups jelly.

2 T butter or margarine

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1 head garlic, cloves separated, peeled, and minced 3 cups granulated sugar ½ cup apple cider vinegar 6 oz liquid pectin

1. In a large saucepan, combine butter and garlic over medium heat.

2. Cook, stirring constantly, until garlic is light golden brown (3 to 4 minutes).

3. Add sugar and vinegar. 4. Cook, stirring constantly, until sugar dissolves and

mixture comes to a boil. 5. Stir in pectin. 6. Boil 1 minute, stirring constantly. 7. Remove from heat. 8. Skim foam from top of jelly. 9. Pour into sterilized jars, seal, and process in boiling

water bath for 5 minutes.

Garlic Jelly 4

Yield: 5 servings

½ c Fresh garlic, finely chopped 2 c White wine vinegar5 ½ c Sugar 3 c Water1 pk (2 oz.) powdered pectin ¼ tea. butter or oil2 Drops food coloring-(optional)

1. Combine garlic & vinegar in a 2 qt. kettle. 2. Simmer mixture gently, uncovered, over med. heat

for 15 min. 3. Remove pan from heat & pour mixture into a 1 qt.

glass jar. 4. Cover & let stand at room temp for 24-36 hours.5. Pour flavored vinegar through a wire strainer into a

bowl, pressing the garlic with the back of a spoon to squeeze out liquid.

6. Discard any residue. 7. Measure the liquid & add vinegar, if needed, to

make 1 cup.

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8. Measure sugar into a dry bowl. 9. Combine the garlic-vinegar solution & the water in a

5 or 6 qt. kettle. 10. Add pectin, stirring well. 11. Over high heat, bring mixture to boil, stirring

constantly to avoid scorching. 12. Add sugar, & stir well. 13. Bring mixture to a full, rolling boil. 14. Add butter to reduce foaming. 15. Continue stirring. Boil the mixture hard for exactly 2

min.16. Remove pan from heat & skim off any foam. 17. Add red, yellow or orange food coloring if desired. 18. Pour jelly into prepared glasses.

Makes approx. 5 cups.

Garlic Jelly 5

Makes approx. 5 cups.     ½ c  fresh garlic, finely chopped 2 c  white wine vinegar5 ½ c  sugar 3 c  water1 pk (2 oz.) powdered pectin ¼ tea. butter or oil2 drops food coloring -(optional) 

1. Combine garlic & vinegar in a 2 qt. kettle.  2. Simmer mixture gently, uncovered, over med. heat

for 15 min. 3. Remove pan from heat & pour mixture into a 1 qt.

glass jar. 4. Cover & let stand at room temp for 24-36 hours.   5. Pour flavored vinegar through a wire strainer into a

bowl, pressing the garlic with the back of a spoon to squeeze out liquid.

6. Discard any residue. 7. Measure the liquid & add vinegar, if needed, to

make 1 cup. 8. Measure sugar into a dry bowl. 9. Combine the garlic-vinegar solution & the water in a

5 or 6 qt. kettle.

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10. Add pectin, stirring well.11. Over high heat, bring mixture to boil, stirring

constantly to avoid scorching. 12. Add sugar, & stir well. Bring mixture to a full, rolling

boil.  13. Add butter to reduce foaming. 14. Continue stirring.  15. Boil the mixture hard for exactly 2 min.16. Remove pan from heat & skim off any foam.  17. Add red, yellow or orange food coloring if desired. 18. Pour jelly into prepared glasses.  19. Seal according to directions on recipe folder in

pectin package. 

Garlic Jelly 6

Makes approximately 5 cups.Prep. Time: 60 minutes Cook Time: 20 minutes

Total Time: 80 minutes

½ cup garlic, finely chopped 2 cup white wine vinegar 5 ½ cup sugar 3 cup water 1 pkg powdered pectin ¼ teaspoon butter, or oil 2 drops food coloring

1. Combine garlic & vinegar in a 2 quart kettle. 2. Simmer mixture gently, uncovered, over medium

heat for 15 minutes.3. Remove pan from heat & pour mixture into a 1

quart glass jar. 4. Cover & let stand at room temperature for 24-36

hours.5. Pour flavored vinegar through a wire strainer into a

bowl, pressing the garlic with the back of a spoon to squeeze out liquid.

6. Discard any residue. 7. Measure the liquid & add vinegar, if needed, to

make 1 cup.8. Measure sugar into a dry bowl. 9. Combine the garlic-vinegar solution & the water in a

5 or 6 quart kettle.

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10. Add pectin, stirring well.11. Over high heat, bring mixture to boil, stirring

constantly to avoid scorching. 12. Add sugar, & stir well. 13. Bring mixture to a full, rolling boil. 14. Add butter to reduce foaming. 15. Continue stirring. 16. Boil the mixture hard for exactly 2 minutes.17. Remove pan from heat & skim off any foam. 18. Add red, yellow or orange food coloring if desired. 19. Pour jelly into prepared glasses. 20. Seal according to directions on recipe folder in

pectin package.

Garlic Jelly 7

Serve with cream cheese. Use on grilled chicken, pork, and lamb.Makes 7 (1/2-pint) jars ½ cup finely chopped garlic 2 cups white wine vinegar3 cups water 1 pkg powdered pectin5 ½ cups sugar ¼ teaspoon vegetable oil2 drops green liquid food coloring (optional)

1. Bring garlic and vinegar to a boil in a 2-quart saucepan; reduce heat, and simmer 15 minutes.

2. Pour into a glass bowl; cover and let stand 24 hours.

3. Pour vinegar mixture through a wire-mesh strainer into a 1-cup glass measuring cup, pressing garlic with the back of a spoon to squeeze out liquid; discard solids.

4. Bring vinegar mixture, 3 cups water, and pectin to a boil in a 5-quart saucepan, stirring constantly.

5. Add sugar; return to a boil, stirring constantly. 6. Add oil; boil, stirring constantly, 2 minutes.7. Remove from heat, and skim off foam with a metal

spoon. 8. Add food coloring, if desired.

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9. Pour hot jelly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims.

10. Cover at once with metal lids, and screw on bands. 11. Process in boiling-water bath 5 minutes.

Herbed Garlic Jelly

Prep Time: 45 min Total Time:  45 min Makes:  About 4 (1-cup) jars or 64 servings, 1 Tbsp. each

1¾ cups dry white wine¼ cup minced garlic¼ cup white wine vinegar2 Tbsp. finely chopped fresh rosemary3 ½ cups sugar, measured into separate bowl½ tsp. butter or margarine1 pouch CERTO Fruit Pectin

1. Bring boiling-water canner, half full with water, to simmer.

2. Wash jars and screw bands in hot soapy water; rinse with warm water.

3. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

4. Drain jars well before filling.5. Mix wine, garlic, vinegar and rosemary in 6- or 8-qt.

saucepot. 6. Stir in sugar. 7. Add butter to reduce foaming. 8. Bring mixture to full rolling boil (a boil that doesn't

stop bubbling when stirred) on high heat, stirring constantly.

9. Stir in pectin. 10. Return to full rolling boil and boil exactly 1 min.,

stirring constantly. 11. Remove from heat. 12. Skim off any foam with metal spoon.13. Ladle immediately into prepared jars, filling to within

1/8 inch of tops.

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14. Wipe jar rims and threads. 15. Cover with two-piece lids. 16. Screw bands tightly. 17. Place jars on elevated rack in canner. 18. Lower rack into canner. (Water must cover jars by

1 to 2 inches. Add boiling water, if necessary.) 19. Cover; bring water to gentle boil. 20. Process 5 min. 21. Remove jars and place upright on towel to cool

completely. 22. After jars cool, check seals by pressing middles of

lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Garlic Rosemary Jelly

Makes 4 1/2- pint  jars 1 ¾ cups dry white wine ¼ cup white-wine vinegar 1/3 cup finely chopped garlic ¼ cup finely chopped fresh rosemary leaves 3 ½ cups sugar 3oz  pouch liquid pectin

1. In kettle stir together well wine, vinegar, garlic, rosemary, & sugar.

2. Bring mixture to rolling boil over high heat, stirring constantly.

3. Stir in pectin quickly & bring mixture back to full rolling boil.

4. Boil jelly, stirring constantly, 1 minute & remove kettle from heat.

5. Skim off any foam & ladle jelly immediately into jars, filling to w/in 1/8 inch of top.

6. Wipe rims w/dampened cloth & seal jars w/liquids. 7. Put jars in water-bath canner or on rack set in a

deep kettle.8. Add enough hot water to cover jars by 2 inches &

bring to boil.9. Boil jars, covered, 5 minutes & transfer w/tongs to

rack.

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10. Cool jars completely & store in a cool, dark place.

Grape Jelly (no pectin)

Yield: about 4 half-pints.

4 cups grape juice (abt 3½ lbs. Concord grapes & ½ cup water)3 cups sugar

1. To prepare juice: Select ¼ firm-ripe and ¾ fully-ripe grapes.

2. Wash and stem grapes. 3. Crush grapes. 4. Add water; cover; bring to a boil over high heat. 5. Reduce heat; simmer 10 minutes. 6. Strain juice through damp jelly bag or several layers

cheesecloth. 7. To prevent formation of tartrate crystals in jelly, let

juice stand in a cool place 12 to 24 hours; strain again to remove crystals.

To prepare jelly: 8. Put grape juice in a large saucepot. 9. Add sugar, stirring until dissolved. Boil over high

heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly mixture sheets from a spoon.

10. Remove from heat. Skim foam if necessary. ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace.

11. Adjust two-piece caps. 12. Process 5 minutes in a boiling water canner.

Grape Jelly (with pectin)

Yield: about 6 half-pints.

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5 cups grape juice (abt 4½ lbs Concord grapes & ½ cup water)1 package powdered pectin6 cups sugar

1. Prepare juice following recipe for Grape jelly, no pectin added.

2. Use 4 1/2 pounds Concord grapes and 1/2 cup water.

3. Combine grape juice and pectin in a large saucepot.

4. Bring to a boil over high heat, stirring constantly. 5. Add sugar, stirring until dissolved. 6. Return mixture to a rolling boil. 7. Boil hard for 1 minute, stirring constantly. 8. Skim foam if necessary. 9. Ladle hot jelly into hot, sterilized jars, leaving 1/4th

inch headspace. 10. Adjust two-piece caps. 11. Process 5 minutes in a boiling water canner.

Wild Grape Jelly

Yields 6 Half pints.

1/3 cup  water 1  qt  wild grapes4  cup  sugar 1  bottle  liquid pectin - (6 oz)

1. Add water to cleaned  grapes  (half of them under ripe), crush and simmer for about 15 minutes.

2. Strain through a cheesecloth or jelly bag. 3. Let the juice sit overnight in a crock or bowl to settle

out crystals.4. For each 4 cups of juice, add 4 cups of sugar and

follow the instructions on a liquid pectin  bottle or boil the jelly until the juice first drips off the spoon, then comes off in sheets (the "jelly test"), at which point the jelly is done.

Comments: The skin of wild grapes is too tough

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and the seeds are too large to make jam, but the grapes work well for jelly.

Grape-Plum Jelly

Yield: About 10 half-pint jars

3½ pounds ripe plums 3 pounds ripe Concord grapes 1 cup water ½ teaspoon butter (opt to reduce foaming)8½ cups sugar 1 box powdered pectin

1. Wash and pit plums; do not peel. 2. Thoroughly crush the plums and grapes, one layer

at a time, in a saucepan with water. 3. Bring to a boil, cover and simmer 10 minutes. 4. Strain juice through a jelly bag or double layer of

cheesecloth. 5. Measure sugar and set aside. 6. Combine 6½ cups of juice with butter and pectin in

large saucepan. 7. Bring to a hard boil over high heat, stirring

constantly. 8. Add the sugar and return to a full rolling boil. 9. Boil hard for 1 minute, stirring constantly. 10. Remove from heat, quickly skim off foam and fill

hot, sterile jars, leaving ¼-inch headspace. 11. Wipe jar rims. 12. Adjust lids and process for 5 minutes in boiling

water bath.

Green Pepper Jelly

Makes about 4 1/2 pints.

3 large bell peppers, seeded ¼ c. fresh hot pepper (optional)1 ½ c. white vinegar 6 ½ c. sugar

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1 bottle liquid pectin 3 to 4 drops green food coloring

1. Place peppers in blender. 2. Add small amount of vinegar; blend well. 3. Pour this mixture into a large saucepan. 4. Add remaining vinegar and sugar. 5. Bring to a rolling boil over medium heat and add the

liquid pectin; stir one minute. 6. Bring to a boil again and boil for 1 minute. 7. Skim any foam from jelly. 8. Add the food coloring. 9. Pour into hot sterilized jelly jars and seal.

Green Pepper Jelly 2

Yield: about 6 half-pints.

7 sweet green peppers 1 jalapeno pepper1 ½ cups vinegar, divided 1½ cups apple juice1 package powdered pectin ½ teaspoon salt5 cups sugar

1. Wash peppers; remove stems and seeds; cut into 1/2 inch pieces.

2. Puree half the peppers and 3/4 cup vinegar in blender or food processor.

3. Puree remaining peppers and vinegar. 4. Combine purees in a large bowl; stir in apple juice. 5. Cover and refrigerate overnight. 6. Strain pureed mixture through a damp jelly bag or

several layers of cheesecloth. 7. Measure 4 cups juice. 8. Add apple juice to make 4 cups, if needed. 9. Combine juice, pectin and salt in a large saucepot. 10. Bring to a boil over high heat, stirring constantly. 11. Add sugar, stirring till dissolved. 12. Return to a rolling boil. 13. Boil hard for 1 minute, stirring constantly. 14. Remove from heat. 15. Skim foam if necessary.

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16. Add a few drops of green food coloring, if desired. 17. Ladle hot jelly into hot, sterilized jars, leaving 1/4th

inch headspace. 18. Adjust two-piece caps. 19. Process 5 minutes in a boiling water canner.

Green Pepper Jelly 3

4 sweet green peppers, large 2 jalapeno peppers, medium2 cloves garlic 2/3-cup white vinegar2 tbsp lemon juice 3 2/3-cups granulated sugar1 package fruit pectin 5 drops green food coloring, opt.

1. Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version)

2. Purée peppers and garlic in food processor.3. Pour prepared mixture into dampened Jelly Bag or

cheese cloth-lined sieve suspended over a deep container.

4. Let drip for 30 minutes to collect juices.5. For quicker results, squeeze bag; juice may be

cloudy.6. Measure sugar and set aside.7. Measure 1 ½-cups pepper juice into a large

stainless steel saucepan.8. Stir in vinegar and lemon juice.9. Whisk in fruit pectin until dissolved.10. Stirring frequently, bring mixture to a boil over high

heat.11. Add sugar.

Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute.

12. Remove from heat and skim foam.13. Pour into hot sterilized jars leaving ¼” headspace.14. Place lids on jars.15. Process 5 minutes in boiling water canner.

RECIPE VARIATION:

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Substitute sweet red peppers and red food coloring for sweet green peppers and green food coloring.This jelly is soooooo good with a dab of cream cheese on a Ritz!!

Highbush cranberries Info

Highbush cranberries (also known as American cranberry bush) are in the same family as elderberries. The size and color of the fruit are the only thing this species shares in common with commercial cranberries, *Vaccinium macrocarpon.*

Bushes grow to 15 feet tall and become rather formal and rounded in shape.They make a great hedge or privacy screen. The flowers are very small, white, and borne in large terminal cymes that are 3 to 4 inches across, similar to other ornamental Viburnums. The fruits are 3/8 inches in diameter, showy red and very persistent, remaining on the bushes well after frost and brightening the winter landscape. Harvest fruits in late summer or fall to avoid astringency. Freezing and thawing softens the fruits, which are seldom eaten by birds. Use fruits in jelly, preserves or sauces. *

Highbush cranberry flowers in early summer and produces fruit ripe by late summer. Often the fruit is picked after a frost which tends to make the fruit more palatable.

Highbush cranberries are well known for the sparkling jelly produced from the fruit. The fruit is also used to make wines, liqueurs, and sauces. The fruit of the highbush cranberry is said to smell like "dirty feet," this is normal and disappears during the cooking process. The addition of lemon or orange peelings during cooking will help to eliminate the natural odor.

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Highbush Cranberry Jelly

2 cups highbush cranberry juice, prepared1 ½ cups sugar 

1. Measure juice, add sugar; stir well.2. Boil over high heat until jelly sheets from a spoon or

to 220 - 222F.3. Remove from heat; skim off foam.4. Pour into hot jars.5. Process water bath time for 10 minutes.

Note:To prepare Juice:

1. Use 3 cups of water per each lb of berries in a covered pot, yields close to 2 cups of juice per lb. 

2. Bring to a boil and simmer 3-5 minutes.

Honey Lemon Jelly

2 ½ cups honey ¾ cup fresh squeezed lemon juice ½ tsp grated lemon rind 3 oz packet liquid pectin

1. Mix the first 3 ingredients and bring to a boil. 2. Add the pectin.3. Return to a boil.4. Boil for 2 minutes. 5. Quickly pour the jelly into sterilized ½ pt jars and

seal.6. In a boiling water bath for 5 minutes.

Jalapeno Jelly

Yield: 5 to 6 half-pints.

¾ lbs whole jalapeno peppers

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6 cups sugar2 cups cider vinegar (5%)2 pouches liquid pectin10 drops green food coloring, if desired

1. Wash and halve jalapeno peppers lengthwise. 2. Remove seeds and stems. 3. In food processor or blender, blend pepper and half

the vinegar until smooth. 4. In a 6 to 8 quart saucepan, combine sugar, pepper

mixture and the rest of the vinegar. 5. Bring mixture to a full rolling boiling, stirring

constantly. 6. Boil hard for 10 mins, stirring constantly. 7. Remove from heat. 8. Stir in pectin. 9. Return to a full rolling boil and boil for 1 min, stirring

constantly. 10. Remove from heat and add coloring. 11. Skim off foam, if necessary. 12. Immediately fill hot, sterilized half-pint jars, leaving

1/4 inch headspace at the top. 13. Wipe jar tops and threads clean. 14. Place hot lids on jar and screw bands on firmly. 15. Process in boiling water canner for 5 minutes.

Jalapeno Raspberry Pepper Jelly

Makes 4 ½ pints

2 cups bell peppers (red, green, or both)1 cup raspberries1 or 2 fresh jalapeño pepperscups granulated sugar1 ½ cups vinegar (5%)2-3 pouches liquid pectinFew drops red or green food coloring (optional)

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1. Grind or chop the bell peppers and jalapeños. When handling the jalapeños, USE GLOVES to avoid burns. (use a food processor.)

2. Combine with sugar and vinegar. 3. Bring to a full rolling boil, stirring constantly. 4. Remove from heat and let stand 15 minutes.5. Bring to a boil again for 2 minutes.6. Add pectin and bring to a rolling boil. 7. Remove from heat and stir for 5 minutes. 8. Add coloring, if desired. 9. Pour into hot jelly jars and seal with lids. 10. Water Bath for 10 minutes.

Jello Jelly

Makes 7 half-pints

4 cups granulated sugar or Splenda 3 cups water1 box fruit pectin ¼ teaspoon baking soda1 small box Jell-O (any flavor)

1. Measure sugar and set aside.  2. Measure water into a large saucepan.3. Add pectin and baking soda, and mix well.  4. Place over high heat and stir until mixture comes to

a hard boil.  5. Boil hard 1 minute.  6. At once stir in sugar, then Jell-O.  7. Return to a full rolling boil and boil hard for 1

minute, stirring constantly.  8. Remove from heat and skim off foam with metal

spoon. 9. Ladle into sterilized jars leaving 1/4-inch

headspace.  10. Remove air bubbles.  11. Wipe rims.  12. Cap and seal.  13. Process in a water bath canner for 10 minutes. .

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Kool Aid Jelly

2 pkgs Kool-Aid 4 c water1 pkg Sure Jell or any pectin 5 c sugar1 tsp lemon juice (optional)

1. Mix the Kool-Aid, water, and sure jell. 2. Bring to a rapid boil.3. Add sugar, bring back to a boil and boil at least for

1 full minute. 4. Skim off foam; pour into half-pint jars and seal.5. Wipe tops good, before you seal the jars.

Raspberry Kool-Aid gives the jelly the exact flavor of the old-time Rex Jelly, which most of us remember as a kid. It came in tin buckets with a bail, and later in large half-gallon jars. For different flavors, any of the old original Kool-Aid flavors can be used, especially orange, strawberry, or cherry. But, only raspberry gives the taste of Rex Jelly.

(This recipe, when made with Raspberry Kool-Aid, tastes so much like Rex Jelly, you may actually wonder if this was how the original was made).

Kool-Aid Jelly

Great way to create new jelly flavors.

1 package Kool-Aid, any flavor (no sugar added)1 package Sure-Jell3 cups sugar 3 cups water

1. Mix water, Sure-Jell and Kool-Aid together.2. Bring to a boil, stirring constantly.3. Stir in sugar. 4. Stir and bring to a full rolling boil that cannot be

stirred down.5. Boil for 1 minute, stirring constantly.6. Remove from heat.

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7. Quickly skim off foam with a large metal spoon.8. Pour into jelly glasses and seal.

Lemon Jelly

Makes 5 half pints.

4 large lemons 1½ c. water 4 ¼ c. sugar 1 pouch liquid fruit pectin (6 ozs.)

1. Finely shred enough lemon peel to make 1 T.2. Squeeze juice from lemons to make 3/4 cup. 3. Combine peel, juice, and water; let stand 10

minutes. 4. Strain to remove any pulp and peel; measure out 2

cups juice mixture. 5. In a heavy pan combine the two cups of lemon juice

mixture and the sugar. 6. Cook over high heat, stirring constantly until mixture

comes to a full rolling boil that cannot be stirred down.

7. Quickly stir in pectin and return to a full boil and boil for one minute.

8. Remove from heat and quickly skim off foam with a metal spoon.

9. Ladle into hot sterilized half pint jars leaving a 1/4 inch headspace.

10. Wipe off jar rims and adjust lids. 11. Process in boiling water for 5 minutes (start timing

after the water comes to a boil). 12. Remove jars. 13. Cool on a wire rack.

Lemon Honey Jelly

2 ½ Cups Honey cp Fresh squeezed lemon juice ½ tsp grated lemon rind 3oz packet liquid pectin

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1. Mix the first 3 ingredients and bring to a boil. 2. Add the pectin, return to a boil and boil for 2

minutes. 3. Quickly pour the jelly into sterile ½ pt jars and seal

in a boiling water bath for 5 minutes.

That's it! It is tart and just the think to wake you up in the morning on your toast....

Lime-Aid Jelly

Yield 6-8oz jars

12 oz frozen limeade concentrate 2 ½ cups wter1 pkg. powdered pectin 4 ½ cups sugar3 drops yellow food coloring (opt)1 drop green food coloring (if desired)

1. Mix thawed Limeade concentrate with water and powdered pectin in kettle.

2. Stir gently over high heat until bubbles form around edge of pan. 

3. Add sugar all at once and stir well.  4. Bring to full, rolling boil. 5. Boil hard 1 minute stirring constantly.  6. Remove from heat. 7. Skim off foam.8. Tint with 3 drops of yellow and 1 drop of green food

coloring if wanted. 9. pour into sterilized jars leaving 1/2 inch headspace. 10. Clean edge of jar and place lid on. 11. Process 10 minute boiling water bath. 

Loquat Jelly without added pectin

Yield: About 4 or 5 half-pint jars

4 cups loquat juice cups sugar

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To Prepare Juice

1. Select full size loquats that are still hard. 2. Wash loquats and remove blossom ends. 3. Place in a saucepan and barely cover with cold

water. 4. Cook slowly until pulp is very soft. 5. Stir to prevent scorching. 6. When fruit is soft, pour everything through a double

layer of dampened cheesecloth or a damp jelly bag.7. Suspend the bag over a bowl or pan, using a stand

or colander to hold the bag. 8. Drain the juice without pressing or squeezing,

which will cause cloudy jelly. 9. If a fruit press is used, the juice should be

restrained through a jelly bag.

To Make Jelly1. Sterilize canning jars. 2. Cook juice down until thick and cherry colored. 3. Measure juice into a saucepot, add sugar and stir

well. 4. Boil over high heat until the temperature measures

8°F above the boiling point of water (220°F at sea level), or until the jelly mixture sheets from a metal spoon. (See Testing Jelly Without Added Pectin.)

5. Remove from heat; skim off foam quickly. 6. Pour hot jelly immediately into hot, sterile jars,

leaving ¼ inch headspace. 7. Wipe rims of jars with a dampened clean paper

towel; adjust two-piece metal canning lids. 8. Process in a Boiling Water Canner.

Table 1. Recommended process time for Loquat Jelly in a boiling water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft Hot Half-pintsor Pints 5 min 10 15

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Mayhaw Jelly

3 pounds mayhaws 4 cups water 1 box Sure Jell 5½ cups sugar

1. To ripe berries, add four cups water. 2. Bring to boil and simmer, covered, 10 minutes. 3. Strain through cloth bag, squeezing out juice. 4. Mix Sure Jell with juice in a 6-8 quart saucepan. 5. Bring quickly to a hard boil, stirring occasionally. 6. Add sugar all at once. 7. Cook and stir. 8. When mixture returns to full rolling boil, cook and

stir one minute more. 9. Remove from heat, skim off foam.10. Pour in jars and seal.

Maymaw Jelly Sugar Free

4 c Mayhaw juice and pulp 1 Box Mrs. Wages Lite Home-Jell fruit pectin 18 To 20 pks of Equal; or 12 pk Sweet 'n Low

1. Measure juice into large saucepan. 2. Stir in pectin and let sit about 10 minutes. 3. Place over high heat and stir until mixture comes to

a full rolling boil that cannot be stirred down.4. Boil for 1-1/2 to 2 minutes. 5. Remove from heat; add sweetener to taste and stir

for 2 minutes to mix thoroughly.6. Skim off foam with a metal spoon. 7. Pour into hot sterilized, jars, leaving 1/4"

headspace. 8. Wipe threads and jar rimi clean with a damp towel. 9. Seal with new lids prepared according

manufacturer's instructions. 10. Process in boiling water bath for 10 minutes or

store in refrigerator.

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Mayhaw Jelly Certo

Prep Time: 1 hr min Total Time: 1 hr minMakes: About 6 (1-cup) jars or 96 servings, 1 Tbsp. Each

3 cups prepared juice (buy about 2 lb. fully ripe mayhaws)1 qt. (4 cups) water1 Tbsp. fresh lemon juice5 cups sugar, measured into separate bowl½ tsp. butter or margarine 1 pouch CERTO Fruit Pectin

1. BRING boiling-water canner, half full with water, to simmer.

2. Wash jars and screw bands in hot soapy water; rinse with warm water.

3. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

4. Drain jars well before filling. 5. PLACE mayhaws in saucepan; add water. 6. Bring to boil. 7. Reduce heat to low; cover and simmer 10 min.,

stirring occasionally. 8. Crush fruit mixture in saucepan. 9. Place three layers of damp cheesecloth or jelly bag

in large bowl. 10. Pour prepared fruit into cheesecloth. 11. Tie cheesecloth closed; hang and let drip into bowl

until dripping stops. 12. Press gently. 13. Measure exactly 3 cups prepared juice into 6- or 8-

qt. saucepot. 14. Stir in lemon juice. 15. Stir sugar into juice in saucepot. 16. Add butter to reduce foaming. 17. Bring mixture to full rolling boil (a boil that doesn't

stop bubbling when stirred) on high heat, stirring constantly.

18. Stir in pectin.

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19. Return to full rolling boil and boil exactly 1 min., stirring constantly.

20. Remove from heat. 21. Skim off any foam with metal spoon. 22. Ladle immediately into prepared jars, filling to within

1/8 inch of tops. 23. Wipe jar rims and threads. 24. Cover with two-piece lids. 25. Screw bands tightly. 26. Place jars on elevated rack in canner. 27. Lower rack into canner. (Water must cover jars by 1

to 2 inches. Add boiling water, if necessary.) 28. Cover; bring water to gentle boil. 29. Process 5 min. 30. Remove jars and place upright on a towel to cool

completely. 31. After jars cool, check seals by pressing middles of

lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Kitchen Tips

How To Measure Precisely To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Nutrition (per serving)Calories 45 Total fat 0g Saturated fat 0g Cholesterol 0mg Sodium 0mg Carbohydrate 11g Dietary fiber 0g Sugars 11g Protein 0g Vitamin A 0%DV Vitamin C 0%DV Calcium 0%DV Iron 0%DV

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Mayhaw Jelly without added pectin

Mahaw Juice (1 pound mayhaws and 2 cups water) Sugar (¾ cup for each cup of juice) Yield: About 2 half-pint jars

1. To Prepare Juice-Select about ¼ firm ripe and ¾ fully ripe mayhaws.

2. Bring mayhaws and water to a boil in a saucepan. 3. Stir to prevent scorching. 4. Reduce heat and simmer 10 to 15 minutes or until

tender enough to mash. Do not overcook; excess boiling will destroy the pectin, flavor and color.

5. When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag.

6. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag.

7. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.

8. Measure juice into a saucepot. 9. Add sugar and stir well. 10.Boil over high heat until the temperature measures

8°I above the boiling point of water (220°F at sea level), or until the jelly mixture sheets from a metal spoon. (See Testing Jelly Without Added Pectin.)

11. Remove from heat; skim off foam quickly. 12. Pour hot jelly immediately into hot, sterile jars,

leaving ¼ inch headspace. 13. Wipe rims of jars with a dampened clean paper

towel; adjust two-piece metal canning lids. 14. Process in a Boiling Water Canner. Table 1. 15. Recommended process time for Mayhaw Jelly in a

boiling water canner. 16. Process Time at Altitudes of Style of Pack Jar Size

0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft Hot Half-pints or Pints 5 min 10 15.

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Mint Jelly 1

Yield: about 4 half-pints.

1 cup firmly packed mint leaves1 cup boiling water4 cups apple juice2 tablespoons lemon juice3 cups sugargreen food coloring

1. Put mint leaves in a bowl; add boiling water; let stand 1 hour.

2. Press juice from mint leaves; reserving 1/2 cup mint extract.

3. Combine apple juice, lemon juice and reserved mint extract in a large saucepot.

4. Bring to a boil over high heat. 5. Add sugar, stirring until dissolved. 6. Boil over high heat, stirring constantly, to 8 degrees

F above the boiling point of water or until jelly sheets from a spoon.

7. Remove from heat. 8. Skim foam if necessary. 9. Add a few drops of green food coloring, if desired.

ladle hot jelly into hot sterilized jars, leaving 1/4th inch headspace.

10. Adjust two-piece caps. 11. Process 5 minutes in a boiling water canner.

Mint Jelly 2

A traditional mint jelly made from fresh mint. Makes 9 pint jars

3 cups packed fresh mint leaves & stems 4 tablespoons lemon juice4 ½ cups boiling water2 drop green food color7 cups white sugar1 (6 oz.) container liquid pectin

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1. Rinse off the mint leaves, and place them into a large saucepan.

2. Crush with a potato masher or the bottom of a jar or glass.

3. Add water, and bring the mint to a boil. 4. Remove from heat, cover, and let stand for 10

minutes. 5. Strain, and measure out 1 2/3 cups of the mint.6. Place 1 2/3 cups mint into a saucepan. 7. Stir in the lemon juice and food coloring. Mix in the

sugar, and place the pan over high heat. 8. Bring to a boil, stirring constantly. Once the mixture

is boiling, stir in the pectin. 9. Boil the mixture for a full minute while stirring

constantly. 10. Remove from heat, and skim foam off the top using

a large metal spoon. 11. Transfer the mixture to hot sterile jars, and seal. 12. Process any unsealed jars in a water bath.

Mint Jelly 3

Yields 6 half pints.This is very nice to serve with lamb.

1½ cups packed fresh mint, washed 3¼ cups waterGreen food coloring ½ teaspoon lemon juice1 (1 ¾ ounce) box Sure-Jell® 4 cups granulated sugar

1. Crush mint leaves and stems. 2. Add water. 3. Bring to a boil. 4. Remove from heat, cover and let stand 10 minutes. 5. Strain and measure 3 cups of mint infusion. Add

food coloring and lemon juice. 6. Add Sure-Jell®, dissolve and bring to a rapid boil. 7. Add sugar.

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8. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down; then cook 1 minute more.

9. Pour into sterilized jelly glasses and seal.

Mint Jelly 4

Makes about 4 half-pints.

You'll need half-pint-canning jars with bands and new lids and a large cooking pot or canner. Sterilize jars while working with jelly mixture. 1 ½ cups fresh mint leaves & stems, washed *Make sure mint is washed clean*4-6 drops green food coloring (opt) 2 ¼ cups water 3 ½ cups sugar 2 Tbsp. lemon juice (in the bottle) 3-ounce pouch of liquid pectin

1. Chop finely. 2. Combine with water in a saucepan. 3. Bring to a boil and remove from heat. 4. Cover and let stand for 10 minutes. 5. To remove the mint, strain through cheesecloth

(triple layer) or jelly bag. 6. Add food coloring. 7. Combine 1 3/4 cups of mint juice, lemon juice, and

sugar in a 4-quart saucepan. 8. Bring to a boil over high heat while stirring

frequently. 9. Add liquid pectin and continue stirring until you

return to a full boil. 10. Boil 1 minute. 11. Remove from heat and fill hot 1/2 pint jars with

mixture. 12. Do not fill to the top, leave about 1/4-inch

headspace. 13. Place hot lids on jars and screw on bands. 14. Process in boiling water canner for 5 minutes.

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Fresh Herb Jelly

Makes about 4 pints.

2 cups water ¾ cup freshly squeezed lemon juice 1 pkg. Powdered pectin 4 cups sugar ¼ cup fresh fine chopped chives ¼ cup fresh fine chopped thyme ¼ cup fresh fine chopped oregano ¼ cup fresh fine chopped basil ¼ cup fresh fine chopped tarragon

1. In large saucepan stir together water, lemon juice and powdered pectin.

2. Bring to a boil stir constantly. 3. Add sugar and herbs. 4. Bring to a full rolling boil.5. Boil 4 min. 6. Remove from heat and skim foam and pour into

jars.7. Wipe off tops of jars and seal.8. BWB for 5 min.

Note: Not my recipe, sharing what was shared with me.

Fresh Mint Jelly

1 ½ cups fresh mint 2 tablespoons lemon juice½ cup sugar ½ bottle Certo PectinGreen Food Coloring

1. Rinse the mint (stems and leaves)

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2. Place in large pot and crush with a masher.  3. Add 2-1/4 cups of water and bring to a boil over

high heat. 4. Remove from the heat, cover and let stand for 10

minutes.  5. Add the lemon juice and a couple drops of food

coloring and mix.  6. Add the sugar and mix well.  7. Put pot back on stove and bring to a boil over high

heat, stirring constantly. 8. Once it comes to a boil, stir in the Certo all at once

and mix.  9. Bring this mixture to a rolling boil, and boil for 1

minutes, stirring constantly. 10. Remove from the heat, skim off foam with a metal

spoon and quickly pour into hot sterilized jars.  11. Seal with hot lids.

This recipe is by Jeanne Kinney of Marstons Mills. It won 1st prize at the Barnstable County Fair in 1988.

Frozen Orange Juice Jelly

Yield: 6 Half Pint jars.

2 (6 oz.) cans frozen orange juice concentrate 2 ½ cups water 4½ cups sugar 1 pkg powdered pectin

1. Thoroughly mix orange juice concentrate with water and powdered pectin in a large saucepan.

2. Stir constantly over high heat until bubbles form around edge with a gas stove. (with electric the bubbles form in the middle).

3. Immediately add sugar and stir well. 4. Bring to a full, rolling boil and boil hard 1 minute,

stirring constantly. 5. Remove from heat. 6. Skim, pour into sterilized jars. 7. Fill to within ½ inch of top.

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8. Put on cap, screw band firmly tight. 9. Process in Boiling Water Bath 5 minutes.

Parsley Jelly

This is an old English recipe that is especially good on meats. Instead of parsley you may substitute mint, rosemary, sage, tarragon, or thyme. If you can only find dried parsley, use 1/2 cup. Makes 10 (1/2 pint) jars (40 servings).    5 cups boiling water20 tablespoons chopped fresh parsley½ cup cider vinegar5 cups honey1 (6 fluid ounce) container liquid pectin

1. Make a strong infusion by pouring the boiling water over the parsley.

2. Let stand for 15 minutes. 3. Strain out bits of parsley, and reserve liquid in a

glass or stainless steel saucepan.4. Stir the honey and vinegar into the parsley water. 5. Bring to a boil over medium-high heat. 6. Add the pectin, and continue to boil, stirring

constantly, for 1 minute. 7. Remove from heat, and skim off any foam from the

top. 8. Transfer to sterile jars, and seal in a hot water bath.

Peach Jelly with Powdered Pectin

Yield: About 5 or 6 half-pint jars

3 cups peach juice (abt 3½ lbs peaches and ½ cup water)5 cups sugar½ cup bottled lemon juicel box powdered pectin

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To Prepare Juice:

1. Wash and slice or chop fully-ripe peaches. 2. Do not pit or peel. Crush fruit. 3. Place crushed fruit and ½ cup water in saucepan. 4. Cover, bring to a boil and simmer 5 minutes, stirring

occasionally. 5. Extract juice.

To Make Jelly:

1. Measure sugar and set aside. 2. Measure prepared juice, powdered pectin and

lemon juice into a large saucepot. 3. Bring to a full boil over high heat, stirring

occasionally. 4. At once, stir in sugar. 5. Bring to a full rolling boil that cannot be stirred

down. 6. Boil hard 1 minute, stirring constantly. 7. Remove from heat, quickly skim off foam. 8. Pour jelly immediately into hot, sterile canning jars,

leaving ¼-inch headspace. 9. Wipe jar rims and adjust lids. 10. Process for 5 minutes in a boiling water bath.

Pecan Pie Jelly

4 cups finely chopped pecans 4 cups sugar1 pinch salt ¼ cup brown sugar1 cup butter ¼ cup apple cider vinegar2 tablespoons vanilla

1. Add all ingredients except for the vanilla to a large pan

2. Stir over medium-high heat at a low boil until all ingredients have blended and turned a rich gold color.

3. Continue cooking at a low boil, stirring constantly, for one minute longer.

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4. Stir in vanilla.5. Pour into hot jars leaving 1/2 inch headspace.6. Place on lids and bands and process in a BWB for

30 minutes.

Peach Tea Jelly

Yield: about 4 half-pints.

2 ½ cups water 6 tea bags, peach flavored2 tablespoons lemon juice 2 tablespoons lemon juice1 package pectin 3 cups sugar

1. Prepare Ball® and Kerr® jars and closures according to instructions found in Canning Basics.

2. Combine water and peach flavored tea bags in a medium saucepan.

3. Bring to a boil.4. Boil 2 minutes. 5. Remove from heat and let stand 5 minutes. 6. Remove tea bags and measure 2 cups tea. 7. Place tea in a 6- or 8-quart saucepot. 8. Add white grape juice and lemon juice. 9. Gradually stir in pectin. 10. Bring mixture to a full boil over high heat, stirring

constantly. 11. Add entire measure of sugar, stirring to dissolve. 12. Return mixture to a full, rolling boil.13. Boil hard for 1 minute, stirring constantly. 14. Remove from heat. 15. Skim foam if necessary. 16. Ladle hot jelly into hot jars, leaving 1/4-inch

headspace.17. Wipe rim and threads of jar with a clean damp

cloth. 18. Place lid on jar with sealing compound next to

glass. 19. Screw band down evenly and firmly just until a point

of resistance is met-fingertip tight.

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20. Process 10 minutes in a BWB.

For altitude adjustment, increase processing as indicated below.1,001-- 3,000 ft....5 minutes3,001-- 6,000 ft...10 minutes6,001-- 8,000 ft...15 minutes8,001- 10,000 ft...20 minutes

Red Hot Pepper Jelly

Makes approximately 8 half pints.

3 lg. red peppers 1 level tbsp. cayenne pepper6 ½ cup sugar 1 ½ cups cider vinegar2½ pouches Certo

1. Grind cleaned peppers with ½ cup vinegar. 2. Use blender. 3. Mix with rest of ingredients, except Certo. 4. Bring to rolling boil, in good sized pan, 5 minutes. 5. Cool 2 minutes. 6. Add Certo all at once. 7. Mix. 8. Pour into sterilized jars and seal. 9. Process 10 minutes in BWB.10. After open, keeps in refrigerator a long time.

To serve: 1. Cover square of cream cheese with Jelly and serve

with Ritz crackers.

Persimmon Jelly

Prep Time: 1 HourMakes: 3 (1/2-pint) Jars 3 1/2-4 pounds ripe persimmons 2 cups water 3 tbsps lemon juice 1 pkg Sure-jel pectin 1/2 cup honey

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1. Wash persimmons and remove blossom end. 2. Place in a 6- to 8-quart stainless steel or enamel

saucepan. 3. Add water. 4. Bring mixture to a rolling boil. 5. Mash persimmons, reduce heat and simmer 10

minutes. 6. Remove from heat. 7. Press pulp through a strainer to remove pits and

measure 3 cups pulp. 8. Stir in lemon juice and pectin and bring mixture to

a rolling boil. 9. Stir in honey all at once and let mixture return to a

full rolling boil that can't be stirred down.10. Boil for 1-2 minutes, stirring constantly. 11. Do a jelly test and, when firm enough, ladle into hot,

scalded 1/2-pint jars. 12. Leave a 1/4-inch headspace and seal. 13. Process for 5 minutes in a boiling water bath.

Plum Jelly

Yield: about 10 half-pints.

5 1/2 cups plum juice 1 package powdered pectin7 1/2 cups sugar

1. Combine juice and pectin in a large saucepot. 2. Bring to a boil over high heat. 3. Add sugar, stirring until dissolved. 4. Return to a rolling boil. 5. Boil hard for 1 minute, stirring constantly. 6. Remove from heat. 7. Skim foam if necessary. 8. Ladle hot jelly into hot, sterilized jars, leaving 1/4th

inch headspace. 9. Adjust two-piece caps. 10. Process 5 minutes in a boiling water canner.

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Pomegranate Jelly 1

Makes about 7 cups.

10 large Pomegranates ½ cup water1 pkg dry pectin 2 tablespoons lemon juice6 cups Sugar

1. To extract juice, cut crowns off pomegranates and score peel of each in several places.

2. Immerse pomegranates, one at a time, in cool water in a large bowl.

3. Break into sections and separate seeds. 4. Skim off floating peel and membrane; discard. 5. Drain seeds.6. In a 5- to 6-quart kettle on high heat, combine

seeds and 1/2 c. water. 7. Cover & cook until seeds are soft when pressed,

about 10 minutes.8. Set colander lined with cheesecloth in a bowl. 9. Pour in seeds and liquid. 10. Tie cloth closed. 11. Wearing rubber gloves, squeeze bag to extract

remaining juice.12. Measure; you need exactly 4 cups (if amount is

short, add more water).

13. If using liquid pectin, combine pomegranate juice, lemon juice, & sugar in an 8 - 10 quart kettle.

14. Bring to a boil over medium-high heat. 15. Add liquid pectin and bring to a boil that cannot be

stirred down. 16. Boil, stirring, for exactly 1 minute.

17. If using dry pectin, combine pomegranate juice, lemon juice, and pectin.

18. Bring to a boil over medium-high heat. 19. Stir in sugar & bring to a boil that cannot be stirred

down; boil, stirring, exactly 2 minutes.

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20. Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1 or 2 cup canning jars.

21. Wipe rims & put hot lids and rings in place.22. Process in a hot water bath 10 minutes. 23. Cool jars on a towel for 2 days.

Pomegranate Jelly 2

Makes about 8 half pints  4 cups pomegranate juice 1 box dry powder pectin (1.75)2 tablespoons lemon juice 6 cups sugar 

1. In a 5- to 6-quart kettle, combine pomegranate juice, lemon juice, and pectin.  DO NOT ADD SUGAR YET!

2. Bring to a boil over medium-high heat. 3. Stir in sugar & bring to a boil that cannot be stirred

down; boil, stirring, exactly 2 minutes. 4. Pour hot jelly to within 1/4 inch of rim of hot,

sterilized, 1 or 2 cup canning jars. 5. Wipe rims & put hot lids and rings in place. 6. Process in a hot water bath 10 minutes. 7. Cool jars on a towel for 2 days.

Pomegranate Jelly 3

Makes about 3 pints.

4 cups pomegranate juice 2 Tbsp lemon juice1 package (2 oz.) powdered pectin 6 cups sugar

1. In a large kettle, combine the pomegranate juice, lemon juice and pectin.

2. Over high heat bring to a rolling boil, stirring constantly.

3. Add the sugar and stir to blend; bring to a second rolling boil, that can’t be stirred down, exactly 2 minutes.

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4. Skim off foam and ladle jelly into sterilized jars to within 1/8 inch of the top.

5. Wipe jar rim clean with a damp cloth. 6. Hot water bath for 10 minutes.7. Cool jars on a towel for 2 days to set.

Port Wine Jelly Yields: 5 half-Pint Jars.

2 cups port wine 2 cups cranberry juice7 cups sugar 1 package of liquid Sure Jell

1. Stir wine, juice and sugar together in double boiler over medium heat until sugar is dissolved.

2. Remove from heat and add Sure Jell.3. Pour into sterilized jars and seal immediately.

Prickly Pear Jelly

1 gal. prickly pear cactus fruit, very ripe, deep garnet color4 c. juice 4 c. sugar2 pkgs. fruit pectin

1. Gather the fruit using tong and gloves. 2. Put fruit in sink with water. 1. Using tongs, swish in water to remove stickers. 2. Cut fruit in half. 3. Place in large pan. 4. Boil until fruit is shriveled. 5. Mash with potato masher. 6. Strain through jelly bag or cheese cloth. 7. Bring juice and pectin to boil. 8. Add sugar and boil to jelly stage. 9. Pour into jelly glasses and seal.

Quick Grape Jelly

Yield: about 5 half-pints.

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3 cups bottled grape juice 1 package powdered pectin4 cups sugar

1. Combine grape juice and pectin in a large saucepot.

2. Bring mixture to a rolling boil. 3. Stir in sugar and return to a rolling boil. 4. Boil hard for 1 minute, stirring constantly. 5. Remove from heat. 6. Skim foam if necessary. 7. Ladle hot jelly into hot, sterilized jars, leaving 1/4th

inch headspace. 8. Process 5 minutes in a boiling water canner.

Root Beer Jelly

2 cup root beer beverage 6 cups sugar  1 cup water  1 bottle liquid pectin 

1.  Combine all ingredients except pectin.  2.  Heat to boiling stirring to dissolve sugar.  3.  Add pectin.  4.  Stir constantly to bring to a boil and boil hard for 30 seconds.  5.  Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.  6.  *Note-this came out of a 1935 cookbook and there was no processing time-just seal.  7.  Go with the 5 minutes folks.  8.  Also, you can use cola or cream soda if you like-they work best. Maybe even Dr. Pepper! 

Rhubarb Hello Jelly

1. Cook 4 cups cut up rhubarb in ¼ cup water until mushy.

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2. Add 4 cups sugar and boil for 15 minutes, watching carefully.

3. Turn off heat and stir in 1 package strawberry gelatin.

4. Seal in jars while still piping hot.

Rhubarb Rosemary Jelly

Makes about 3 cups.

This recipe can be prepared in 45 minutes or less.This jelly is a delicious alternative to the traditional mint jelly served as an accompaniment to roasted meats such as lamb or turkey.

1 pound trimmed rhubarb 1¾ cups water 3¼ cups sugar 1/3 cup white-wine vinegar 3 tablespoons chopped fresh rosemary leaves 2 envelopes unflavored gelatin (¼ ozs.)

1. Cut enough rhubarb crosswise into ½ inch slices to measure 3 cups.

2. In a 4-quart kettle bring rhubarb, 1½ cups water, sugar, vinegar, and rosemary to a boil and simmer 15 minutes (rhubarb will disintegrate).

3. While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining ¼ cup water and let soften 1 minute.

4. Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved.

5. Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids.

6. Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops.

7. Wipe rims of jars with a dampened cloth and seal jars with lids.

8. Process for 10 minute in a BWB. 9. Cool jars completely.

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10. Rhubarb rosemary jelly keeps, chilled, 2 months.

Strawberry-Lemon Jam

Makes five 1/2-pint jars.

2¾ lbs. Strawberries 4 cups granulated sugar, divided2 Tbsp fresh lemon juice Scant ½ cup water10 paper-thin slices lemon10 fresh lemon grass leaves, cut in half crosswise

1. Pick over the berries, discarding those that are green, white or mushy.

2. Rinse briefly in a colander and shake off the excess water.

3. Hull the berries and slice coarsely into a 6-quart pot.

4. Stir in 3-1/2 cups sugar and set aside.5. In a 2-quart pot, combine 1/2 cup sugar with the

lemon juice and water. 6. Bring to a simmer, stirring to dissolve the sugar. 7. Add lemon slices and simmer gently until

translucent, about 15 minutes. 8. Pour over the strawberries and stir in the lemon

grass. 9. Bring to a simmer, stirring to dissolve sugar. 10. Then bring to a boil. 11. Stir gently and skim the foam from the top. 12. Cook for about 15 minutes, or until the temperature

reaches 220 degrees (F) on a candy thermometer. The jam should sheet from a metal spoon and a spoonful placed on a cold plate should gel within a few minutes. Remove the pieces of lemon grass.

13. Ladle hot jam into hot jars, leaving 1/4-inch headspace.

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14. Wipe the rim and threads of each jar with a clean, damp cloth.

15. Place a hot lid on each jar and screw band down firmly.As each jar is filled and capped, place in boiling-water bath with water 1 to 2 inches over the jars.

16. When canner is full place cover on pot, bring back to a steady boil and process 5 minutes.

17. Remove jars with a lifter and set on a rack or towel 12 to 24 hours.

18. Do not re-tighten bands. 19. Store in a cool, dark place.

Strawberry-Rhubarb Jelly

Yield: About 7 half-pint jars

1½ pounds red stalks rhubarb 1½ quarts ripe strawberries ½ teaspoon butter (opt to reduce foaming)6 cups sugar 6 ounces liquid pectin

1. Wash and cut rhubarb into 1-inch pieces and blend or grind.

2. Wash, stem and crush strawberries, one layer at a time, in a saucepan.

3. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice.

4. Measure 3½ cups of juice into a large saucepan. 5. Add butter and sugar, thoroughly mixing into juice. 6. Bring to a boil over high heat, stirring constantly. 7. Immediately stir in pectin. 8. Bring to a full rolling boil and boil hard 1 minute,

stirring constantly. 9. Remove from heat, quickly skim off foam and fill

hot, sterile jars, leaving ¼-inch headspace. 10. Wipe jar rims and adjust lids. 11. Process for 5 minutes in boiling water bath.

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Tomato Jelly

5 cups tomatoes, peeled & chopped5 cups sugar1 large Jell-O, any flavor (esp. raspberry)

1. Squash tomatoes. If watery, cook for awhile.2. Add sugar and cook for 15 minutes.3. Remove from heat.4. Slowly add Jell-O, stir to dissolve.5. Put in jars and tighten lids.6. Turn jars upside down to seal.

Zesty Watermelon Jelly

6 cups chopped watermelon, rind removed½ cup white balsamic, white wine or apple cider vinegar4 tblsp lemon juice5 cups granulated sugar1 stem lemongrass, chopped2 pouches (each 3 oz./85 ml) liquid pectin

1. In large stainless steel saucepan, crush watermelon with a potato masher.

2. Cover and heat gently over medium-low heat for 5 minutes.

3. Remove from heat and crush thoroughly.4. Transfer to a dampened jelly bag or strainer lined

with several layers of dampened cheesecloth set over a deep bowl.

5. Let drip, undisturbed for 2 hrs. Measure 2 cups watermelon juice. If you do not have the required amount, crush more watermelon, or add up to 1/4 cup unsweetened white grape juice.

6. Meanwhile prepare canner, lids and jars. 7. Transfer watermelon juice to a clean, large,

stainless steel saucepan. 8. Stir in vinegar, lemon juice,, sugar and lemongrass. 9. Over high heat, stirring constantly, bring to a full

rolling boil that cannot be stirred down.

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10. Stir in pectin. Boil hard, stirring constantly, for 1 minute.

11. Remove from heat and quickly skim off foam. 12. Quickly pour hot jelly into hot jars, leaving 1/4 inch

headspace, wipe rim. 13. Center lid on jar. 14. Screw band down until resistance is met, then

increase to fingertip-tight. 15. Place jars in canner, ensuring they are completely

covered with water. 16. Bring to a boil and process for ten minutes. 17. Remove canner lid. 18. Wait five minutes, then remove jars, cool and store.

White Zinfandel Jelly

Makes 4 or 5 half-pints jars.

2 Cups white zinfandel wine 3 cups sugar1 pouch liquid pectin

1. Mix the wine and sugar in the top of a double boiler.2. Heat, stirring until all the sugar melts, this will take 4

to 5 minutes.3. Remove from heat and stir in the liquid pectin.4. Pour into hot jars within 1/8 inch.5. Clean rims and seal.

White Zinfandel Jelly

Makes 4 or 5 half-pints jars.

2 Cups white zinfandel wine 3 cups sugar1 pouch liquid pectin

1. Mix the wine and sugar in the top of a double boiler.2. Heat, stirring until all the sugar melts, this will take 4

to 5 minutes.3. Remove from heat and stir in the liquid pectin.4. Pour into hot jars within 1/8 inch.

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5. Clean rims and seal.

Zucchini & Fruit Jelly

about 4 pints 6 cups peeled deseeded shredded zucchini 6 cups of sugar2 Tbs. lemon juice 1- 20 oz. can of crushed pineapple (drain a little of the juice). 2  3oz. Jell-O any flavor

1. Cover the zucchini with water.2. Boil for 6 minutes.3. Drain. 4. Add sugar, lemon juice & crushed pineapple (drain

a little of the juice). 5. Boil another 6 minutes. 6. Add Jell-O.7. Simmer for 20 minutes.8. Pack into hot jars, seal.9. Process in boiling water bath for 10 minutes

Note:We like the apricot and watermelon Jell-O the best.  You can add 1-6-oz. box of Jell-O instead of 2- 3oz. boxes.    This recipe can be doubles but most jellies or jams recipes can't.  A single recipe makes about 4 pints. Nobody would guess there is zucchini in it as you can't taste it.

JUICES

Strawberry Grapefruit Juice

Yield: "5 quarts".

4  qt  strawberries 6  med  pink grapefruit1½ cup  sugar - (to 2) 1  qt  water

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1. Combine  strawberry   puree  and  grapefruit  juice in a large saucepot.

2. Add sugar, stirring to dissolve. 3. Add water. 4. Heat to 165 degrees, stirring occasionally. Do not

boil. 5. Remove from heat. 6. Skim foam if necessary. 7. To remove seeds, carefully strain hot juice through

a damp jelly bag or several layers of cheesecloth.8. Carefully ladle hot juice into hot jars, leaving ¼ inch

headspace. 9. Wipe jar rim clean. 10. Place lid on jar with sealing compound next to

glass. 11. Screw band down evenly and firmly just until a point

of resistance is met - fingertip tight. 12. Process 30 minutes in a boiling-water canner. 13. At elevations higher than 1,000 feet, boil 2

additional minutes for each additional 1,000 feet elevation.

Note:Honey may be substituted for sugar, adjusting for personal taste. Frozen grapefruit juice may be substituted for fresh juice. If juice is too thick, it may be thinned with additional water.

Tomato Juice

1. Select firm, ripe  tomatoes . 2. Wash, scald, peel and cut in fourths or smaller

pieces. 3. Simmer until softened. 4. Stir occasionally to prevent scorching. 5. Put through sieve fine enough to remove seeds. 6. Bring juice to boiling and pour immediately into

clean jars, filling to within 1/4 inch of top of jar. 7. Put on cap, screwing the band tight.

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8. Process in water bath for 10 minutes.

Pineapple Juice

1  lrg  pineapple Water as needed

1. Remove peel from 1 large  pineapple , grind, put into kettle with water to barely cover and boil rapidly 10 minutes.

2. Strain juice through cheesecloth bag.3. Pour juice into clean jars to within ½ inch of top of

jar. 4. Put on cap, screwing the band tight. 5. Process in boiling water bath for 10 minutes.

Quick Grape Juice

Yield: "1 quart"

1  cup  Concord grapes ½   cup  sugarWater as needed

1. Wash one cup Concord  grapes , put into clean quart jar, add ½ cup sugar, fill to within ½ inch of top of jar with boiling water.

2. Put on cap, screwing the band tight. 3. Process 10 minutes in BWB.

Apple Juice

Quarter apples and use fruit press or cider mill to press out juice. Pour juice into a large pot and heat almost to the boil, but do not boil. Skim off foam with a metal spoon and pour through a damp jelly bag or filter paper. Quickly pour into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 15 minutes.

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Strawberry Lemonade

4 qt. strawberries, washed and hulled 4 C. lemon juice3 qt. Water 6 C. sugar

Purée strawberries in a blender, food processor or food mill. For a clearer lemonade, extract juice from strawberries with a juice extractor.

Place strawberries in an 8-quart or larger pot. Add lemon juice, water and sugar. Place mixture over medium heat and heat to 165ºF, stirring occasionally. Do not boil.

Remove from heat and skim off foam with a metal spoon. Quickly ladle hot juice into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 15 minutes. Yields 6 to 7 quarts.

Cranberry Juice 

4  cup  cranberries 4  cup  water2/3  cup  sugar

Boil  cranberries  in water for about 15 minutes. Strain juice through cheesecloth bag. Do not squeeze bag. Put juice in kettle, add 2/3 cup sugar, stir well and bring to boiling point.

Pour into clean jars to within 1/2-inch of top of jar. Put on cap, screwing the band tight. Process in boiling  water bath  10 minutes.

Canning Tomato Juice Cocktail

2  qt  Tomato juice 3  tbl  Bottled lemon juice1  tbl  Salt 2  tsp  Grated celery1  tsp  Prepared horseradish 1  tsp  Onion juice

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1  dsh  Worcestershire sauce

A zippy blend, this cocktail is great for appetizers or  aspics . The recipe makes 2 quarts. You will need the recipe for Canning  Tomato  Juice as well as all the basic equipment for boiling  water bath  canning.

1. Organize and prepare ingredients, equipment, and work area.2. Combine all ingredients and heat to boiling.3. Pour juice into 2 hot quart jars to within ¼ inch of tops.4. Wipe tops and threads with damp clean cloth.5. Put on lids and screw bands as manufacturer directs.6. Process in a boiling water bath for 30 minutes.

Pear Juice

6 (about 2 lb.) USA Bartlett pears (Always be sure to use ripe pears)

Lemon Juice

1. Core and slice pears.2. Mash with lemon  juice. 3. Heat 5 minutes or until juices start flowing. 4. Pour through fine sieve. 5. For cleaner syrup, sieve twice.

To Freeze1. Pour cooled syrup in freezer containers; allow 3/4

to 1-inch head space.2. Freeze.

To Can

1. Ladle into clean hot canning jars to within 1/8-inch of tops.

2. Seal according to manufacturer's directions. 3. Place jars on rack in canner.

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4. Process 5 minutes in BWB with boiling water 2 inches above jar tops.

5. Remove jars from canner. 6. Place on thick cloth or wire racks. 7. Cool away from drafts. 8. After 12 hours test lids for proper seal.9. Remove rings from sealed jars.

Quantity: Makes 1 pint. Recipe may be doubled.

Homemade V8 Juice

Ingredients (60 servings) Yield about 6 quarts.

15 lb Fully ripe tomatoes, chopped 2 c Celery, chopped3 lg. Onions, chopped 3 Garlic cloves, minced/mashed1/4 c Sugar, or to taste 2 tb -Salt3/4 ts Pepper 2 ts Prepared horseradish1/3 c Lemon juice Worcestershire to taste

1. Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes.

2. In a covered blender (food processor) and a portion at a time process until smooth.

3. Strain and discard pulp. 4. Add seasonings and bring to just under boiling if

canning, or chill and freeze.

MARINATED PEPPERS

Canned Peppers

bell peppers or banana peppers  white vinegar canning salt  water 

1.  Wipe off the peppers.  2.  Trim the stem to about 1/4 inch. 

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3.  Cut through pepper into 1-1 1/2 inch long pieces (small peppers would make two pieces by cutting in half).  4.  Have a cake pan on two burners with water in it.  5.  Put jars and lids in this water.  6.  In another pan, mix equal amounts vinegar and water and bring to boil.  7.  Put cut peppers (or whole if you prefer) into hot jars.  8.  Pour vinegar/water solution over peppers.  9.  Add 1 tsp salt to each quart.  10.  Wipe rim of jars.  11.  Place hot lid on hot jar of peppers and seal tightly.  12.  Place jar on a towel on countertop until cool and make sure it sealed properly.  13.  Put in a cool dark place for 6 to 8 weeks before eating

Pickled Hot Peppers

4 pints 20 minutes (10 min prep, 10 min cooking)

1  lb red peppers or green peppers or yellow hot peppers 8 cups 4  heads fresh dill or 2 tablespoons dill seeds (optional) 3  cups water  1  cup white vinegar 2  tablespoons pickling salt  1  tablespoon sugar 2  cloves garlic, minced  ¼ teaspoon crushed dried red pepper 

1.  Wash hot peppers; drain.  2.  Pack peppers into hot, sterilized pint jars, leaving ½“ headspace.  3.  If desired, place 1 head fresh dill or 1½ tsp.  4.  Dill seed in each jar.  5.  In saucepan combine water, vinegar, salt, sugar, garlic, and dried pepper; bring to boiling.  6.  Pour hot pickling liquid over peppers, leaving ½ inch headspace. 

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7.  Adjust lids; Process in boiling water bath (pints) 10 minutes. 

Pickled Jalapeno Peppers

2 1/8 cups apple cider vinegar 2 1/8 cups water¾ cup honey 1/3 cup pickling spice 2 2/3 Tablespoons pickling salt 16 cloves garlic, halved4 pounds jalapeno peppers

1. Combine vinegar, water, honey, pickling spice and salt in saucepan.

2. Bring to a boil over high heat, remove from heat and let stand 10 minutes.

3. Place 2 half garlic cloves in each jar. 4. Divide peppers between jars. 5. Add two additional half cloves of garlic. 6. Return pickling liquid to a boil. 7. Pour over peppers to within 1/2 inch of top. 8. Process in Water Bath for 15 minutes.

Marinated Peppers

Bell, Hungarian, banana, or jalapeno

4 lbs. firm peppers* 1 cup bottled lemon juice 2 cups white vinegar (5%) 1 tbsp oregano leaves 1 cup olive or salad oil ½ cup chopped onions 2 cloves garlic, quartered (opt) 2 tbsp prepared horseradish (opt)

* Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).

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For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lb sweet and mild peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.

YIELD: About 9 half-pints

PROCEDURE: Select your favorite pepper. CAUTION: IF YOU SELECT HOT PEPPERS, WEAR RUBBER OR PLASTIC GLOVES WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy white mesh. Place peppers on burner for several minutes until skins blister.

Allow peppers to cool. Place in pan and cover with a damp clothe. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4-teaspoon salt in each half pint of 1/2 teaspoon per pint. Fill jars with peppers; add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process.

Recommended process time for MARINATED PEPPERS in a boiling-water canner

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Process Time at Altitudes of Style Jar 0- 1,001- 3,001- Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Raw Half-pints 15 min 20 25 or pints

Sweet Pickled Banana Peppers

35 minutes (25 min prep, 10 min cooking)

I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months.

1/2 lb banana peppers, seeded and sliced across, so you have rings  ---Pickling Juice--- 2  cups white vinegar  2/3 cup white sugar ½ teaspoon mustard seeds  ½ teaspoon celery seeds 

1.  Sterilize 2½ pint jars.  2.  Bring the vinegar, sugar, mustard seed and celery seed to a roiling boil.  3.  Place peppers in the ½ pint jars.  4.  Pour on the pickling juice.  5.  Bring brine to within ½" of the top.  6.  Be sure the edge of the jar has no juice on it.  7.  Seal jar and leave for 2 weeks.   

Assorted Peppers in Sauce

2 quarts (8 cups) tomato juice OR tomato sauce OR tomatoes 1 large can (29 ounces) tomato puree (paste is too heavy

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for this recipe) 2 cups of cider vinegar 1½ cups olive oil 1 cup of sugar 2 tablespoons of salt 2 large onions, peeled and chopped 2 cloves of garlic, peeled and cut into 'small chunks' ¼ cup (whole) black peppercorns; they will be loose in the sauce; if you prefer put them into a tea ball or cheesecloth, cook in sauce, then remove.

Makes about 3 qts of sauce or 6 qts finished peppers Wash, de-vein and deseed assorted peppers, green, red, yellow, mild, med or hot, your choice. Pack into jars (as in cramming in tight). Then.... Into a large, (non-reactive) kettle, such as stainless steel or porcelain, HEAT THOROUGHLY the above ingredients, until sugar is dissolved. Pour the heated sauce over the peppers. Seal 1/2 turn, boiling water bath 1 hour for quart jars. After removing from boiling water bath tighten lid fully.

Pickled Hot Red Peppers

Yield: 4 jars

2 lb Small, fresh hot red peppers 4 Garlic cloves, peeled 8 whole allspice 24 Peppercorns1 large Bay leaf, quartered 2 cup Distilled white vinegar2 cup  Water 2  tsp  Salt4  table  Olive oil, or as needed

RINSE AND DRAIN THE  PEPPERS ; trim stems to a stub. Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally. As the peppers are packed, scatter among them a share of the seasonings:In each jar place: 1  clove   garlic  split; 2 whole  allspice ; 6  peppercorns ; and a piece of  bay leaf .Combine the  vinegar , water and  salt  in a stainless-steel

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or enameled saucepan and heat the mixture to simmering. Pour the hot solution over the peppers, covering them completely and leaving 1 inch of head space. Remove any bubbles and add liquid if necessary to maintain head space. (If there should be insufficient solution to cover the peppers, make more in the same proportions; no harm will be done if a few moments are required to do this.) Add enough  olive  oil to each jar to cover the surface of the liquid, about 1 tablespoon. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 minutes in a boiling  water bath . Cool, label and store the jars. The peppers are good to eat after 2 weeks, but they will be better after at least a month's rest in the jar.

Pickled Jalapenos

1 Clove garlic 1 Sprig Mexican Oregano Vinegar Jalapeno Peppers

Sterilize pint or half pint canning jars. Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended). Pack the washed peppers into the jars. For a hotter product, prick each pepper a couple of times with a fork (I don't know why, but it seems to work). Fill the jars with boiling vinegar to cover the peppers well. Cap. My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate. On the rare occasions when I've made 'em, I keep the jars under refrigeration, just to be sure.

Marinated Peppers

Yield: 9 half-pints

4 lb Firm peppers* 1 cup bottled lemon juice2 cup white vinegar (5%) 1 tbl  Oregano leaves1 cup  Olive or salad oil ½ cup chopped onions

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2 garlic cloves, quartered (opt) 2 tbl prepared horseradish (opt)

(Bell, Hungarian,  Banana , or Jalapeno)

* Note: It is possible to adjust the intensity of pickled jalapeno  peppers  by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.

Procedure: Select your favorite pepper. Caution: If you select hot peppers, wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face.Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and  blanch  in boiling water or blister in order to peel tough-skinned hot peppers.Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degree F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4  garlic   clove  (optional) and 1/4 teaspoon  salt  in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.

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Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for  Marinated  Peppers in a boiling-water canner.

Style of Pack: Raw. Jar Size: Half-pints and Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.1,001 - 3,000 ft: 20 min.3,001 - 6,000 ft: 20 min.Above 6,000 ft: 25 min.

Bread and Butter Jalapenos

1 gallon sliced jalapenos, onion bulbs or sweet onion chunks 3 fresh red cayenne-types per jar. 7½ cups 5% acid white vinegar. 3 cups (24 oz) honey. 3 teaspoons powdered ginger 3 teaspoons mustard seed 3 teaspoons celery seed 1½ teaspoon tumeric powder.

Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds) Put the above fixings in a big pan/pot and bring to a slow boil. Simmer for 10 minutes. Dump in jalapenos, onions, & cayennes and heat mix back up to a simmer and stir and turn mix for 10 minutes. Pack peppers in canning jars putting a couple of cayenne-types in per jar, and leaving 1/2 inch head space. Pour the hot sweet mix in on the peppers, again leaving 1/2 incxh head space. Seal and immerse fully in a simmering hotwater bath at 180F (not a roiling boil) for 10 minutes. Remove and after cooling put in a dark cupboard for 6 weeks for aging. Serve on Ritz kind of crackers (subliminal "Sex" written on crackers only makes them better) or as a stand-alone

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relish; Best danged home-canned jalapenos you'll ever munch. addendum: you can add alum at the rate of 1/4 teaspoon per pint jar when you are packing the peppers, but I've never been able to tell that this keeps them crisper so I've stopped using it. You can also mix in cucumber chunks or slices at whatever replacement ratio you'd like as this recipe was adapted from a bread and butter cucumber pickle that my aunt made. This is my third year using it. The 10 minute simmer bath is still going to leave you with a kind of mushy jalapeno, but if you don't over boil the jars it's not as bad as it could be.

Brandy Peppers

Sterilize a 1 qt mason jar Blanch enough peppers to overflow the jar Dump into ice water to stop the cooking Cut a small slit in each pepper I leave the stems on so I have a little handle.

Fill and pack the jar with peppers Sprinkle 1 tsp sugar in the jar Fill with the brandy of your choice Seal the jar tightly and place on a shelf 1 in the garage or wherever Invert the jar every other day for 1 month

Place in the refrigerator until ready to eat or, melt 1 pound of semi-sweet or milk chocolate and dip each pepper 'til coated well. Place on a flat tray and refrigerate.

I happened to have several cases of 25 year old brandy sitting around, but any brandy, whiskey, Gin or Vodka should work just fine.If you serve these at a party you had better have plenty.Marinated Refrigerated Peppers

Remember, all pickled pepper products stored at room temperature must be processed, to avoid the risk of botulism toxin development during storage.

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The boiling water-bath processing step can be omitted if pickles are stored in the refrigerator.

Use the following procedure.

1. Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips.2. Sterilize jars, lids and screw bands.3. Pack peppers tightly into sterilized jars, leaving 1 inch headspace.4. For each six cups of brine, combine five cups vinegar, one cup water and one tablespoon picking salt. Bring to a boil; reduce heat and simmer for 5 minutes.5. Pour vinegar solution over peppers, leaving 1 /8-inch headspace. Remove air bubbles. Adjust headspace so that brine covers all peppers. Wipe jar rims.6. Place sterilized flats on jars. Do not put on screw bands.7. Allow jars to cool.8. Put on screw bands and wipe jars.9. Refrigerate six to eight weeks for the pickled flavor to fully develop. Keep refrigerated after opening and use within six months.This pepper product allows the peppers to marinate in a high acid solution, at a cold temperature, and in the presence of air. These conditions are not favorable for botulism toxin formation. It does not insure against other types of spoilage.

Hot Pickled Sweet Peppers

Yield: 6 pints 1 hr 45 min. (45 min prep, 1 hr cooking)

4 ½ lbs green, red and yellow sweet bell peppers  1 ½ lbs hot peppers (can be mixed variety)  6 ½ cups white vinegar or cider vinegar  1 1/3 cups water  2/3 cup sugar  4  teaspoons pickling salt 

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3 cloves garlic, peeled 

1.  Cut sweet peppers into quarters, remove stem, seeds& membranes.  2.  Place cut side down on a foil lined large baking sheet.  3.  Bake at 450 degrees for 20 min, or till skins become bubbly& dark.  4.  Place peppers in clean brown paper bag, roll down top tight& let set 10 minutes.  5.  When cool enough to handle, peel skin from peppers gently.  6.  Set aside.  7.  Remove stems& seeds from hot peppers, slice into rings.  8.  In a saucepan combine vinegar, water, sugar, salt& garlic.  9.  Heat to boiling; reduce heat; simmer uncovered 10 minutes.  10.  Remove garlic.  11.  Place sweet& hot peppers in hot, sterile jars leaving ½-inch head space.  12.  Pour hot liquid over peppers, leaving ½-inch headspace, remove air bubbles.  13.  Wipe jar rims, adjust lids, process in boiling water bath 15 min for pints.

 MARMALADES

Apple Marmalade

1½ cup water5 cup sugar2 tbl  lemon juice8 cup apples peeled & sliced thin about 10 apples1 orange quartered, seeded & thinly sliced including rind

1. Heat water and sugar; stir until sugar dissolves. 2. Add lemon juice, apples and orange .

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3. Boil rapidly, stirring constantly until candy thermometer registers 220 degrees or until mixture thickens.

4. Bring to a full boil; slowly reduce heat and keep at a full boil for ½ hour.

5. Remove from heat. 6. Skim and ladle into hot sterilized jars . 7. Top with thin layers of paraffin wax. 8. Cool and cover. 9. Store in a cool place.

Apricot Marmalade

2 c dried apricots (firmly-packed) 4 c water2 c sugar ½ teaspoon cinnamon

1. Wash fruit, soak 8 hours in the 4 c of water.  2. Place over heat in water in which it has been

soaked. 3. Simmer until very soft.4. Rub through coarse sieve.5. Return pulp to heat; when it reaches boiling point,

add sugar and simmer gently for 40 to 45 minutes, stirring almost constantly as it scorches very easily. 

6. Add cinnamon while cooking.  7. Pour into sterilized half-pints to within ½ inch of

top.  8. Put on cap, screw band firmly tight.  9. Process in boiling water bath ten minutes.

Citrus Marmalade

Yield: about 5 half-pints.

1½ cups thinly sliced grapefruit peel½ cup thinly sliced orange peel1½ cups chopped grapefruit pulp¾ cup chopped orange pulp½ cup thinly sliced lemon

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4½ quarts water, divided6 cups sugar

1. Combine fruit peels and 1 1/2 quarts water; boil 5 minutes; drain.

2. Repeat. 3. Add fruit pulp, sliced lemon and 1 1/2 quarts water;

boil 5 minutes. 4. Cover and let stand 12 to 18 hours in a cool place. 5. Bring mixture to a boil; cook rapidly until peel is

tender, about 35 to 40 minutes. 6. Measure fruit and liquid. 7. Add 1 cup sugar for each cup fruit mixture. 8. Bring slowly to a boil, stirring until sugar dissolves. 9. Cook rapidly to gelling point, about 30 minutes. 10. As mixture thickens, stir frequently to prevent

sticking. 11. Remove from heat. 12. Skim foam if necessary. 13. Ladle hot marmalade into hot jars, leaving 1/4th

inch headspace. 14. Adjust two-piece caps. 15. Process 10 minutes in a boiling water canner.

Garlic Marmalade

Serves 8This recipe was created to accompany Crown Roast of Lamb

2 oz olive oil 6.5oz  chopped garlic flower3 oz red wine vinegar 1½ oz  sugar1½ oz  red wine 4oz  pistachio nuts2 T   fresh chopped thyme 2 tablespoons chopped chivesblack pepper ½ pinch  salt

1. Heat olive oil in small stainless steel pot over medium high heat.

2. Add garlic flower, sugar & chopped herbs. 3. Sauté for about 5 minutes, or until browned.

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4. Add red wine, vinegar, salt & freshly ground black pepper.

5. Stir & sauté 5 minutes more, or until vinegar & wine has reduced & thickens.

6. Add pistachios & mix well. 7. Serve w/grilled meats such as lamb or poultry.  . 

Ginger Marmalade

6 Seville oranges (or other thin-skinned orange) juice of 2 lemons8 c. water8 oz. crystallized ginger, chopped1 tsp ground ginger4 lb. sugar

1. Remove orange zest and slice into fine slivers; remove pith.

2. Halve oranges and lemons, remove seeds and squeeze the juice into a large bowl.

3. Tie the seeds and pitch in a cheesecloth bag. 4. Chop the oranges and put them and the bag in the

bowl. 5. Add the water, cover and leave for 24 hr. 6. Put the contents of the bowl into a large preserving

an; bring to a boil, then simmer for 1 1/2 hr.7. Remove the cheesecloth bag; add both gingers and

sugar. 8. Stir well; bring back to a boil and boil briskly for 10

min. 9. Remove from heat and let cool for 5 min. 10. Stir well again, then pour into hot, sterilized jars;

seal and process in boiling water bath for 5 min.

Grapefruit Marmalade

Makes 4 half-pints

2 lg grapefruits, thick skinned 1 lg lemon, thick skinned

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2 cups water 4 cups granulated sugar

1. Peel grapefruit and lemon; cut away inner white part of peel, leaving rind and white pith.

2. Cut rind into slivers 3/4 inch long and 1/8 inch wide. 3. Chop fruit coarsely, reserving juice. 4. In an 8-quart non-reactive heavy kettle over

moderately high heat, simmer rind, chopped fruit, reserved juice and water, uncovered, 10 minutes.

5. Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.

6. Return mixture to kettle. 7. Add sugar and set over moderate heat. 8. Insert a candy thermometer and bring to a boil,

stirring until sugar dissolves. 9. Continue boiling, stirring occasionally, until

thermometer registers 218 degrees F to 220 degrees F.

10. Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space.

11. Wipe rims, seal jars and process in a boiling water bath for 10 minutes.

12. Remove jars from water bath, let cool for 12 hours and test for airtight seals.

13. Label and store in a cool, dark place. 14. If you decide not to sterilize and process jars,

refrigerate marmalade and serve within three weeks.

Kumquat Marmalade

Yield: about 8 half-pints.

2 cups thinly sliced kumquats (abt 24) 9 cups sugar1½ cups chopped orange pulp (abt 2 med) 1½ quarts water1½ cups sliced orange peel 1/3 cup lemon juice

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1. Combine all ingredients, except sugar, in a large saucepot.

2. Bring to a boil and cook until peel is tender. 3. Measure fruit and liquid. 4. Add 1 cup sugar for each cup fruit mixture, stirring

until dissolved. 5. Cook rapidly to gelling point. 6. As mixture thickens, stir frequently to prevent

sticking. 7. Remove from heat. Skim foam if necessary. 8. Ladle hot marmalade into hot jars, leaving 1/4th

inch headspace. 9. Adjust two-piece caps. 10. Process 10 minutes in a boiling water canner.

Lemon Lime Marmalade

Makes about 7 half pints

1½ cups thinly sliced unpeeled lemons1 cup thinly sliced, unpeeled limes6 cups or more water5 cups sugar

1. Combine lemon and lime slices with water in large pot or saucepan.

2. Bring to a boil and boil for 20 minutes or until peels are tender.

3. Drain and measure liquid. 4. Add enough water to make 6 cups. 5. Return liquid and fruit to pan and add sugar. 6. Bring to a boil and cook rapidly until mixture sheets

off a spoon or to 220ºon a candy thermometer. Remove from heat and let cool 5 minutes to distribute fruit.

7. Skim foam from top if necessary. 8. Fill hot sterilized jars leaving 1/4 inch headspace. 9. Seal and process in water bath for 10 minutes.

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Orange-Lemon Marmalade

Yield: about 6 half-pints.

3½ cups chopped orange pulp 3½ cups thinly sliced lemon3 cups thinly sliced orange peel 1½ quarts water5½ cups sugar

1. Combine fruit pulp, sliced lemon, orange peel and water; simmer 5 minutes.

2. Cover; let stand 12 to 18 hours in a cool place. 3. Cook rapidly until peel is tender, about 45 minutes. 4. Measure fruit and liquid. 5. Add 1 cup sugar for each cup fruit mixture. 6. Bring slowly to a boil, stirring until sugar dissolves. 7. Cook rapidly to gelling point. 8. As mixture thickens, stir frequently to prevent

sticking. 9. Remove from heat. 10. Skim foam if necessary. 11. Ladle hot marmalade into hot jars, leaving 1/4th

inch headspace. 12. Adjust two-piece caps. 13. Process 10 minutes in a boiling water canner.

Orange Marmalade

Yield: about 7 half-pints.

2 cups thinly sliced orange peel (abt 10 med)1 quart chopped orange pulp ( abt 10 med)1 cup thinly sliced lemon (abt 2 med)1½ quarts water6 cups sugar

1. Combine all ingredients, except sugar; simmer 5 minutes.

2. Cover and let stand 12 to 18 hours in a cool place. 3. Cook rapidly until peel is tender, about 1 hour. 4. Measure fruit and liquid.

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5. Add 1 cup sugar for each cup fruit mixture, stirring until sugar is dissolved.

6. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking.

7. Remove from heat. 8. Skim foam if necessary. ladle hot marmalade into

hot jars, leaving 1/4th inch headspace. 9. Adjust two-piece caps. 10. Process 10 minutes in a boiling water canner.

Old Fashioned Orange Marmalade

4 pints

6 Oranges; peeled 1 Lemon; unpeeled11 cups cold water 7 cups Sugar

1. Remove all white membranes from peeled oranges and slice thin.

2. Slice unpeeled lemon. 3. Cover oranges and lemon with water. 4. Let stand in refrigerator for 24 hours. 5. Boil for 3 hours, add sugar and boil 1 more hour.6. Put into sterile jars and seal. 

Pear Marmalade

Yield: About 2 half-pint jars

2 pounds pears 4½ cups sugar1 cup water 2 oranges (optional)

1. Wash and cut pears into small strips or pieces. 2. Peel and cut up the oranges, discarding seeds and

membranes, using one-half the peel chopped into small pieces.

3. Combine all ingredients in a large saucepot. 4. Cook rapidly until thick and transparent, stirring

frequently as it thickens. 5. Pour hot marmalade immediately into hot, sterile

canning jars, leaving ¼-inch headspace.

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6. Wipe jar rims and adjust lids. 7. Process for 5 minutes in a boiling water bath.

Prickly Pear Marmalade

Yield: about 6 half-pints.

3 cups chopped and seeded oranges (abt 2 large)1 cup thinly sliced lemon (abt 2 med)1 quart water1 quart chopped, peeled, seeded prickly pears (abt 9 med)6 cups sugar

1. Combine oranges, lemons and water in a large saucepot; simmer 5 minutes.

2. Cover and let stand 12 to 18 hours in a cool place. 3. Cook rapidly until peel is tender, about 30 minutes. 4. Stir in prickly pears. 5. Add sugar; bring slowly to a boil, stirring until sugar

dissolves. 6. Cook rapidly to gelling point. 7. As mixture thickens, stir frequently to prevent

sticking. remove from heat. 8. Skim foam if necessary. 9. Ladle hot marmalade into hot jars, leaving 1/4th

inch headspace. 10. Adjust two-piece caps. 11. Process 15 minutes in a boiling water canner.

Persimmon Marmalade

Yield: about 6 half-pints.

2 qts. ripe persimmons 1 c. sugar1 c. orange juice Grated rind of 1 orange

1. Cut up persimmons; discard seeds and cores.2. Mash fruit and cook with sugar, orange juice and

orange rind until mixture is thick.

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Tomato Marmalade

This recipe yields 8 half-pint jars.3  qt  tomatoes (12 cups after cutting) 2  oranges2  lemons 10  cup  sugar2  tablespoon whole cloves6 tablespoon broken cinnamon stick

1. Remove peel from tomatoes and cut in small pieces.

2. Slice oranges and lemons very thin and quarter the slices.

3. Pour off juice from the tomatoes. 4. Add sugar. 5. Stir until the sugar is dissolved. 6. Add oranges, lemons, and spices which have been

tied loosely in cheesecloth bag.7. Place mixture over high heat and boil rapidly,

stirring often. 8. Cook until clear and thick (about 50 minutes). 9. Pour into sterilized jars to within 1/2-inch of top. 10. Put on cap, screw band firmly tight. 11. Process in boiling water bath 10 minutes.

Strawberry-Lemon Marmalade

Yield: about 8 half-pints.

½ med lemon ¼ teaspoon baking soda2 quarts strawberries 1 package powdered pectin6 cups sugar

1. Squeeze lemon half, reserving 1 tablespoon lemon juice.

2. Remove pulp and white membrane from lemon peel.

3. Thinly slice peel. 4. Combine peel and baking soda in a small saucepot. 5. Add just enough water to cover peel; simmer 5

minutes. 6. Remove from heat; drain peel; set aside.

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7. Slice strawberries; measure 4 1/2 cups prepared strawberries.

8. Combine strawberries, lemon juice, lemon peel and pectin in a large saucepot.

9. Bring slowly to a boil. 10. Add sugar, stirring until dissolved. 11. Bring to a rolling boil. 12. Boil hard for 1 minute, stirring constantly. 13. Ladle hot marmalade into hot jars, leaving 1/4 inch

headspace. 14. Adjust two-piece caps. 15. Process 10 minutes in a boiling water canner.

Very Special Pear Marmalade 

Makes 3 pints.

4 lb Kieffer or Seckel un-ripe pears, peel, cored, dice 5½ cup  SugarJuice 3 lemons8 oz Preserved ginger in syrup

1. Put pears in a heavy stainless steel or enamel pan – the heavier the better.

2. Add sugar and lemon juice. 3. Bring to a boil and stir until the sugar has dissolved,

about 5 min.4. Dice the pieces of preserved ginger to match the

pear pieces as nearly as you can. 5. Add the syrup and the ginger to the pears.6. Simmer until the pears become transparent and

turn the color of the ginger, 20-25 min.7. Do not take the marmalade higher than 220

degrees on the candy thermometer; it will thicken more as it cools.

8. Spoon into  sterilized jars  or small jars. 9. Cool, refrigerate. 10. Or spoon into freezer jars leaving 1” space. 11. Cool and freeze.

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Note: The pears and ginger don't have to be precise, but it does look prettier.

Microwave Citrus Marmalade

2  medium seedless oranges  2  limes  1 ½ cups sugar 

1.  Finely grate peel of one orange and one lime.  2.  Set aside.  3.  Peel all fruit.  4.  Place pulp in a food processor and coarsely puree.  5.  Place puree in a 12-cup microwave-safe bowl; stir in peel and sugar.  6.  Microwave, uncovered, on High for 8-10 minutes, until mixture comes to a full roiling boil and boils for 1 minute.  7.  Stir well once during cooking.  8.  Let cool slightly.  9.  Pour into sterilized jars; cover and refrigerate.  10.  Keeps well for at least two weeks. 

Strawberry Lemon Marmalade

½ lemon  ¼ teaspoon baking soda  2 quarts strawberries  1 package pectin  6 cups sugar 

1.  Squeeze lemon half, reserve 1 Tablespoon of lemon juice.  2.  Remove the pulp and white membrane from the lemon peel, slice peel thinly.  3.  Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes. 

4.  Remove from heat; drain peel; set aside. 

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5.  Slice the strawberries; measure 4 1/2 cups of prepared strawberries.  6.  Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.  7.  Bring slowly to a boil.  8.  Add the sugar, stirring until dissolved.  9.  Bring to a rolling boil; boil hard for 1 minute, stirring constantly.  10.  Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.  11.  Adjust two-piece caps.  12.  Process 10 minutes in a boiling water canner.  13.  This recipe yields about 8 half-pints.   

Microwave Citrus Marmalade

  2 medium seedless oranges  2 limes    1½ cups sugar 

1.  Finely grate peel of one orange and one lime.  2.  Set aside.  3.  Peel all fruit.  4.  Place pulp in a food processor and coarsely puree.  5.  Place puree in a 12-cup microwave-safe bowl; stir in peel and sugar.  6.  Microwave, uncovered, on High for 8-10 minutes , until mixture comes to a full roiling boil and boils for 1 minute.  7.  Stir well once during cooking.  8.  Let cool slightly.  9.  Pour into sterilized jars; cover and refrigerate.  10.  Keeps well for at least two weeks. 

 Strawberry-Lemon Marmalade

½ lemon  ¼ teaspoon baking soda  2 quarts strawberries  1 package pectin  6 cups sugar 

1. Squeeze lemon half, reserve 1 Tablespoon of lemon juice. 

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2. Remove the pulp and white membrane from the lemon peel, slice peel thinly 

3. Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes. 

4. Remove from heat; drain peel; set aside.5. Slice the strawberries; measure 4 1/2 cups of

prepared strawberries.  6. Combine the strawberries, lemon juice, lemon peel

and pectin in a large saucepot.  7. Bring slowly to a boil.  8. Add the sugar, stirring until dissolved.  9. Bring to a rolling boil; boil hard for 1 minute, stirring

constantly.  10. Ladle the hot marmalade into hot jars, leaving ¼-

inch headspace.  11. Adjust two-piece caps.  12. Process 10 minutes in a boiling water canner.13. This recipe yields about 8 half-pints. 

Fresh Tangerine Marmalade

Source: YumYum.comYields: 7 pint jars.

12 tangerines 6 cups sugar

1. Wash tangerines. 2. Remove peel from tangerines & reserve. 3. Remove seeds from sections & peel into food

processor. 4. Measure 6 cups puree. 5. Combine puree & sugar in LG kettle.6. Place over moderate heat & bring slowly to boil,

stirring frequently. 7. Boil gently for about 35 minutes. 8. Stirring frequently until mixture passes jelly test by

reaching 220* F on candy thermometer & is sheeting from metal spoon.

9. Remove from heat. 10. Skim off foam & ladle immediately into hot sterilized

jars, leaving 1/8-inch headspace.

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11. Wipe rims w/ clean cloth. 12. Cap & seal lids. 13. Process in Boiling Water Bath for 10 minutes.

Tangerine Marmalade

Makes about 7 half-pint jars

1 cup zested or thinly sliced tangerine peel (do not pack)1 cup water½ strained fresh tangerine juice¾ cup water1/8 teaspoon baking soda2¾ cups supremed and finely chopped fruit plus enough reserved juice to equal 3 cups (18 to 24 tangerines)5 cups sugar½ teaspoon unsalted butter1 (3-ounze) pouch liquid pectin

1. In a small bowl, combine the peel and 1 cup water. 2. Drain the peel and discard the water.3. In an 8-quart pan, combine the peel with the

tangerine juice, ¾ cup water and baking soda. 4. Over medium-high heat, bring to a full boil. 5. Reduce the heat, cover and simmer for 10 minutes,

stirring occasionally. 6. Stir in the fruit. 7. Cover and simmer 10 minutes more.8. Remove the cover and stir in the sugar and butter. 9. Heat, stirring constantly, until the sugar is

completely dissolved.10. Increase the heat to medium-high and bring the

mixture to a full rolling boil, stirring constantly. 11. Stir in the entire contents of the pectin pouch. 12. Return the mixture to a full rolling boil, stirring

constantly. 13. Boil, stirring constantly, for 1 minute. 14. Remove the pan from the heat. 15. Skim off any foam.16. To prevent floating fruit, allow the marmalade to

cool 5 minutes before filling the jars.

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17. Gently stir the marmalade to distribute the fruit. 18. Ladle the marmalade into hot jars, leaving ¼ inch

headspace. Wipe the jar rims and threads with a clean, damp cloth.

19. Cover with hot lids and apply screw rings. 20. Process half-pint jars in a 200F (93C) water bath for

10 minutes, pint jars for 15 minutes.

NOTES:-It really took a while to supreme that many tangerines!-This is really a fantastic marmalade.

MEATS

Chicken Canning

This recipe came directly from the Blue Book on Canning by Ball, as well-known canning authority and manufacturer of canning jars. Requires a pressure canner

1 quart or more 2 hours 30 min prep

Chicken salt1. Boil chicken until about 2/3 done. 2. Remove skin and bones. 3. Pack meat into hot jars, leaving 1-inch head space. 4. Add ½ teaspoon salt per pint or 1 tsp per quart. 5. Skim fat from broth. 6. Bring broth to boil. 7. Pour over chicken, leaving 1-inch head space. 8. Remove air bubbles. 9. Adjust caps. 10. Process pints 1 hour 15 minutes at 10 pounds

pressure. 11. Process quarts at 1 hour 30 minutes at 10 pounds

pressure.

Note:Chunk or Shread the cooked chicken depending on how you plan to use it. I found it necessary to rinse the chicken

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before using it from the can just because it was a bit too salty for our tastes. You could use the canning broth and all if you do a pasta dish or a soup. For something like fajitas or chicken salad, I would give the canned chicken a quick rinse and drain for better flavor.

Preparing and Canning: Ground or Chopped Meat

United States Department of Agriculture, Extension Service Bear, Beef, Lamb, Pork, Sausage, Veal, Venison

Procedure: 1. Choose fresh, chilled meat. 2. With venison, add one part high-quality pork fat to

three or four parts venison before grinding. 3. Use freshly made sausage, seasoned with salt and

cayenne pepper (sage may cause a bitter off-flavor).

4. Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links.

5. Cook until lightly browned. 6. Ground meat may be sautéed without shaping. 7. Remove excess fat. Fill jars with pieces. 8. Add boiling meat broth, tomato juice, or water,

leaving 1-inch headspace. 9. Add 2 teaspoons of salt per quart to the jars, if

desired. 10. Adjust lids and process following the

recommendations in Table 1 and Table 2 according to the canning method used.

Table 1.

Table 1. Recommended process time for Ground or Chopped Meat in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 - 2,000 ft

2,001 - 4,000

4,001 - 6,000

6,001 - 8,000

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ft ft ft

Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb

Quarts 90 11 12 13 14

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 2.

Table 2. Recommended process time for Ground or Chopped Meat in a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size

Process Time

0 - 1,000 ft

Above 1,000 ft

Hot Pints 75 min 10 lb 15 lb

Quarts 90 10 15

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Preparing and Canning: Strips, Cubes, or Chunks of Meat

United States Department of Agriculture, Extension Service Bear, Beef, Lamb, Pork, Veal, Venison

Procedure:

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1. Choose quality chilled meat. 2. Remove excess fat. 3. Soak strong-flavored wild meats for 1 hour in brine

water containing 1 tablespoon of salt per quart. 4. Rinse. 5. Remove large bones.

Hot pack:1. Precook meat until rare by roasting, stewing, or

browning in a small amount of fat. 2. Add 1 teaspoons of salt per quart to the jar, if

desired. 3. Fill jars with pieces and add boiling broth, meat

drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace.

4. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

Raw pack:1. Add 2 teaspoons of salt per quart to the jar, if

desired. 2. Fill jars with raw meat pieces, leaving 1-inch

headspace. Do not add liquid. 3. Adjust lids and process following the

recommendations in Table 1 or Table 2 according to the canning method used.

Table 1.

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size

Process Time

0 - 2,000 ft

2,001 - 4,000 ft

4,001 - 6,000 ft

6,001 - 8,000 ft

Hot and Raw Pints 75 min 11 lb 12 lb 13 lb 14 lb

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Quarts 90 11 12 13 14

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 2.

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of PackJar Size

Process Time

0 - 1,000 ft

Above 1,000 ft

Hot and Raw Pints 75 min 10 lb 15 lb

Quarts 90 10 15

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Fish Canned

1. Cut and clean fish. 2. Cut into 1½ inch pieces and drain.

Mix:

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½ tablespoon salt ½ tablespoon till 1½ tablespoons vinegar 1½  tablespoons catsup

1. Stir well and pack pieces of fish in a quart jar. 2. Add above mixture. 3. Close jar. 4. Pressure process at fifteen pounds for one hour.

Basic Meatballs

Makes 8 pints.

6 eggs 6 cups soft bread crumbs1½ cups water 1 cup finely chopped onion1 tablespoon salt ¼ teaspoon pepper6 pounds ground beef

1. In large bowl combine all ingredients EXCEPT the beef.

2. Add beef.3. Mix well. 4. Shape into 12 dozen 1-inch meatballs. 5. Place in shallow baking pan. 6. Bake at 425 degrees for 15 minutes. 7. Pack loosely into hot jars, leaving 1-inch

headspace. 8. Add boiling water or meat juice, leaving 1-inch

headspace. 9. Adjust lids. Process in pressure canner at 10

pounds pressure, 75 minutes for pints, 90 minutes for quarts.

Beef Stroganoff

Makes 4-5 pints

3 lbs. beef round steak, cut in 1" cubes

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¼ cup flour1/3 cup cooking oil4 cups sliced mushrooms, canned or fresh 1½ cups chopped onion3 cloves minced garlic6 Tbsp. Butter½ cup flour (if canned use ¼ cup Clear Jel A)¼ cup tomato paste3 (10 ½ oz) cans beef broth)

1. Coat steak with flour; brown the meat in the oil. 2. Remove from pan. 3. Add mushrooms, onion, and garlic; cook 3 minutes. 4. Remove vegetables. 5. Add butter to pan drippings. 6. Blend in flour (Clear Jel A) and tomato paste. 7. Stir in broth. 8. Cook and stir until bubbly. 9. Add meat and vegetable mixture; heat. 10. Pack into hot jars, leaving one inch headspace. 11. Adjust lids. 12. Process in pressure canner at 10 lbs. pressure

(adjust for high altitude; I use 15), Pints 75 min., quarts 90 min.

13. Before serving:14. Boil, uncovered, for 10 minutes before tasting or

using. 15. For each pint, add 1/2 cup dairy sour cream, heat

through. 16. Serve over hot noodles (or rice or toast or even

mashed potatoes).

Preparing and Canning: Chicken or Rabbit

United States Department of Agriculture, Extension Service2

Procedure: 1. Choose freshly killed and dressed, healthy animals. 2. Large chickens are more flavorful than fryers.

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3. Dressed chicken should be chilled for 6 to 12 hours before canning.

4. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat.

5. Cut the chicken or rabbit into suitable sizes for canning.

6. Can with or without bones.

Hot pack

1. Boil, steam or bake meat until about two-thirds done.

2. Add 1 teaspoon salt per quart to the jar, if desired. 3. Fill jars with pieces and hot broth, leaving 1-1/4 inch

headspace.

Raw pack 1. Add 1 teaspoon salt per quart, if desired. 2. Fill jars loosely with raw meat pieces, leaving 1-1/4

inch headspace. 3. Do not add liquid. 4. Adjust lids and process following the

recommendations in Table 1 or Table 2 according to the canning method used.

Table 1.

Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-2,000 ft

2,001-4,000 ft

4,001-6,000 ft

6,001-8,000 ft

Without Bones:

Hot and Raw

Pints 75 min 11 lb 12 lb 13 lb 14 lb

Quarts 90 11 12 13 14

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With Bones:

Hot and Raw

Pints 65 min 11 lb 12 lb 13 lb 14 lb

Quarts 75 11 12 13 14

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 2.

Table 2. Recommended process time for Chicken or Rabbit in a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size

Process Time

0-1,000 ft

Above 1,000 ft

Without Bones:

Hot and Raw

Pints 75 min 10 lb 15 lb

Quarts 90 10 15

With Bones:

Hot and Raw

Pints 65 min 10 lb 15 lb

Quarts 75 10 15

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

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Salmon

Clean and wash fish thoroughly. Cut into container length pieces leaving in backbone. Soak in brine. 1/2 pound salt to 1 gallon water for 60 minutes. Drain well. Pack solidly in containers leaving 1/2 inch headspace. Adjust lids. Process at 10 pounds pressure Pints. 100 minutes

MISCELLANEOUS RECIPES

Apple Pie

6 lbs apples Lemon juice6 C. Sugar 1¼ C. Cornstarch6 tsp. Cinnamon 1½ tsp. nutmeg1 tsp. Salt 10 c. water

1. Pare, core and slice apples into salt water to

prevent browning. 2. Pack apples in sterile jars.3. Pour 3 Tablespoons of lemon juice into each quart

jar.4. Combine remaining ingredients in pot and cook

until thick and bubbly. 5. Pour approximately 1 C. sauce over apples to fill

leaving ½ inch headspace.6. Process for 20 minutes in Boiling Water Bath.

Hawaiian Bananas-canning recipe

Serve over vanilla ice cream or frozen banana yogurt or pound cake.

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6 pints 40 min 15 min prep

12 slightly green bananas 2½ cups fresh lime juice½ cup water 2 ½ cups sugar6 teaspoons butter 1½ tea. ground cloves6 cinnamon sticks , 1-½ inches 1 teaspoons salt1½ teas. grated fresh ginger¼ teaspoons fresh grated nutmeg

1. Combine all ingredients in a sauce pan and bring to a boil.

2. Peel and slice bananas in 1 inch chunks and add to boiling syrup-all at once.

3. Reduce heat and simmer for 5 minutes-stirring very gently.

4. Ladle into sterilized jars. 5. Process in a boiling water bath for 10 minutes at

altitudes up to 1000 feet.

Banana Pepper Mustard

Yield: about 8 pints.

1 qt. Vinegar4 cups sugar1 cup flour 48 medium banana peppers, chopped fine3 to 4 Jalapeno peppers, chopped fine1 quart mustard, your choice plain or hot

1. Pour vinegar in large pot.2. Mix sugar and flour together until smooth.3. Add mixture to vinegar.4. Add banana peppers & jalapeno peppers.5. Cook together over low heat, stirring constantly until

green color is out of it. Should be glassy looking. 6. Add mustard. 7. Put in jars. 8. Leave at least 1 inch space at top. 9. Seal.

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10. Place jars in boiling water bath for 10 minutes.

Spiced Cantaloupe

A recipe straight from the Pennsylvania Dutch.

1 hour 30 minutes 30 mins prep

3 lbs cantaloupes 1 tablespoon alum 8 cups water 3 cups sugar 2 cups vinegar 3 cinnamon sticks 1/2 tablespoon whole cloves 1 teaspoon allspice

1. Remove the seeds from the cantaloupe, cut off the rind and cut into 1"x2" strips or squares.

2. Dissolve the alum in the water and bring to a boil.3. Add the cantaloupe and cook for 15 minutes.4. Drain well.5. Combine the vinegar, sugar, and spices.6. Add the cantaloupe and simmer slowly until the

melon is transparent, about 45 minutes.7. Place in hot sterilized jars and seal.

Cranberry Conserve

This is an excellent conserve to give as gifts during the holidays. Yield: about 7 half-pints 4 cups sorted and stemmed fresh cranberries 1 cup strained fresh orange juice½ cup water1 tablespoon finely grated fresh orange zest 6½ cups sugar½ teaspoon unsalted butter ½ cup finely chopped toasted walnuts1 (3-ounce) pouch liquid pectin

1. In an 8-quart stainless steel pan; combine the cranberries, orange juice, water and orange zest. Over medium heat, bring the mixture to a boil.

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2. Reduce the heat, over and simmer for 8 minutes, stirring occasionally to prevent sticking.

3. Stir in the sugar and butter. 4. Over medium-low heat, heat the mixture, stirring

constantly, until the sugar is completely dissolved. 5. Stir in the walnuts. 6. Increase the heat to medium-high, and bring the

mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch.

7. Return to a full rolling boil, stirring constantly. 8. Boil, stirring constantly, for 1 minute. 9. Remove the pan from the heat. 10. Skim off any foam. 11. To prevent any floating fruit, allow the conserve to

cool for 5 minutes before filling the jars. 12. Gently stir the conserve to distribute the fruit. 13. Ladle the conserve into hot jars, leaving 1/4-inch

headspace. 14. Wipe the rims and threads with a clean, damp cloth. 15. Cover with hot lids and apply screw rings. 16. Process half-pint jars in a 200 degree water bath for

10 minutes, pint jars for 15 minutes.

Easy Ketchup

This sauce is easy to prepare and will please ketchup fans of all ages.Makes about 9 half-pint jars or 4 pint jars

3 (12-ounce) cans tomato paste1 (15-ounce) can tomato sauce1½ cups red wine vinegar¾ cup firmly packed light brown sugar½ cup corn syrup¼ cup bottled lemon juice1½ teaspoons dry mustard½ teaspoon kosher salt or pickling salt¼ teaspoon garlic powder¼ teaspoon onion powder

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1. In an 8-quart stainless steel pan, combine tomato paste, tomato sauce and wine vinegar.

2. Stir until smooth and thoroughly blended. 3. Add brown sugar, corn syrup, lemon juice, mustard,

salt, garlic powder and onion powder, stirring well after each addition.

4. Over medium heat, bring the mixture to a boil. 5. Reduce the heat and simmer gently for 5 minutes,

stirring frequently to prevent sticking. 6. Remove the pan from the heat.7. Ladle the ketchup into hot jars, leaving ½ inch

headspace. 8. Using a plastic knife, remove any trapped air

bubbles. 9. Wipe the jar rims and threads with a clean damp

cloth. 10. Cover with hot lids and apply screw rings. 11. Process half-pint jars in a water bath for 15

minutes, pint jars for 20 minutes.

Tomato Catsup

Yield: "20 half-pints"

8 qt  tomatoes 1 cinnamon stick - (2" long)8 med  onions 1 tablespoon whole peppercorns2 long red peppers ½ teaspoon dry mustard¾ cup  brown sugar ½ garlic clove1 tablespoon whole allspice ½ bay leaf1 tablespoon whole cloves 2 cup cider vinegar1 tablespoon whole mace 1 tablespoon celery seed

1. Wash the tomatoes and cut into pieces. 2. Slice and add the onions. 3. Remove the seeds and membranes from the

long red peppers (not Bell Peppers) and add. 4. Simmer until soft.5. Rub mixture through a food mill. 6. Add the brown sugar.

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7. Form a bag and put the allspice, cloves, mace, celery seed, peppercorns, stick cinnamon, dry mustard, garlic and bay leaves in it.

8. Tie the bag very tightly and add to the tomato sauce.

9. Boil, stirring often until the volume is reduced by half.

10. Remove and discard the spice bag and add the vinegar. 

11. Reduce heat and simmer the catsup for another 10 minutes.

12. Pour into well- sterilized jars, leaving about 1/4-inch of headroom.

13. Seal and process for 15 minutes in a boiling water bath.

14. Store in a dry, cool location.

Tangy Catsup

Tangy and fragrant, this catsup is easy to make if you use a blender to simplify the preparation. The recipe makes about 5 pints

8 qt ripe tomatoes 3  onions2  dried red peppers, chopped 1½ bay leaves1  tablespoon whole allspice 1 clove garlic, peeled1  stick cinnamon 2 cup vinegar½ cup sugar 1 tablespoon celery salt

1. Organize and prepare ingredients, equipment, and work space.

2. Wash, stem, and cut tomatoes into quarters. 3. Peel and cut onions into quarters.4. Fill blender container almost to top with the

tomatoes and blend until smooth.5. Set strainer over a large bowl and pour the blended

tomatoes through it.6. Repeat the blending and straining for the remaining

tomatoes, adding the onion quarters to the last blender batch of tomatoes.

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7. Measure 4 quarts of puree into a large preserving kettle.

8. Tie the spices in a cheesecloth bag and add it to the kettle, along with all the remaining ingredients.

9. Heat to boiling over high heat, STIRRING CONSTANTLY.

10. Reduce the heat slightly and boil until thick, about 1 hour, stirring frequently.

11. Reduce the heat again and stir more often during the end of cooking time to prevent sticking.

12. Skim foam with a slotted spoon if necessary.13. Ladle the hot catsup into hot jars to within 1/4 inch

of tops. 14. Run a slim, non metal tool down along the inside of

each jar to release any air bubbles. 15. Add additional catsup sauce, if necessary, to within

1/4 inch of tops of jars.16. Wipe tops and threads of jars with a damp clean

cloth.17. Put on lids and screw bans as manufacturer directs.18. Process in a boiling water bath for 10 minutes.

Note:In addition to the basic equipment, you will need a blender or food processor, a large mixing bowl, and a cheesecloth spice bag.

Spicy Pickled Garlic

Makes 5 cups

12 heads garlic (1¾ lb) 2½ cup white vinegar1  cup  dry white wine 1 tablespoon pickling salt1  tablespoon granulated sugar 1  tablespoon dried oregano5  dried whole chili peppers

Serving Ideas : Toss this pickled  garlic  into  spaghetti   sauce , serve it in sandwiches, use as an  antipasto  or as a garnish for salads.

Separate garlic bulbs into cloves . To soften and loosen

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skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.

Place 5 clean 250mL (1 cup) Mason jars in a boiling water canner; fill with water, bring to a boil. Boil SNAP lids 5 minutes to soften sealing compound. In a large stainless steel saucepan, combine  vinegar ,  wine , pickling  salt , sugar and  oregano . Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute. Pack garlic and 1 dried whole chili  pepper  into a hot jar to within 2 cm (3/4-inch) of top rim. Add hot liquid to cover garlic to within 1 cm (1/2-inch) of top rim (head space). Using  rubber  spatula  , remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band just until fingertip tight. Place jar in canner.

Repeat for remaining garlic and liquid. Cover canner; return water to a boil. Process - boil filled jars - 10 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Note: At elevations higher than 305 m (1,000 ft) increase processing time.

Add 5 minutes at 306 to 915 m (1,000-3,000 ft); add 10 minutes at 916 to 1830 m (3,001-6,000 ft); add 15 minutes at elevations higher than 1831 m (6,0001 ft). Warning: This recipe was specially formulated to allow home canners to preserve a low acid food - garlic - in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.

Cookbook: Four-Star Simplicity."

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Goulash Canning

2 quarts 3¼ hours 10 min prep

4 lbs boned beef chuck roast 1 tablespoon salt3 tablespoons paprika 2 teaspoons dry mustard1/3 cup oil 6 stalks celery, cut in half1 cup water 1/3 cup vinegar3 bay leaves 20 peppercorns2 teaspoons caraway seeds 3 medium onions, cut in half3 large carrots

1. Cut the beef chuck roast into 1" cubes. 2. Combine salt, paprika and dry mustard. Roll meat

in spice mixture. 3. Brown slowly in hot oil. Sprinkle excess spice

mixture over meat. 4. Tie whole spices in a spice bag (cheesecloth). 5. Add spice bag and remaining ingredients to beef

mixture. 6. Cover; simmer 1 1/2 to 2 hours or until almost

tender. 7. Remove spice bag and vegetables. 8. Pack hot meat and sauce into hot jars, leaving 1"

headspace. 9. Remove air bubbles. 10. Adjust two piece caps. 11. Process pints 1 hour, quarts 1 hour and 15 minutes,

at 10 pounds pressure in a pressure canner.

Corn Salad

30 pint jars1 hour 15 minutes (30 min prep, 45 min cooking)

THIS IS A RECIPE FOR CANNING. You have to let this sit in the jars for several weeks to achieve the true flavor. You can NOT eat immediately and get good results. This is very good with pork, turkey, etc. IT IS NOT A SALAD so to speak.

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4 ½ dozen corn, cut off cob5 cups sugar  2 gallons tomatoes, cut in small pieces  ½ gallon vinegar  12 green peppers, cut in small pieces  12 onions, cut in small pieces  2 teaspoons salt  3½ heads cabbage, shredded 

1.  Put sugar, vinegar and salt in very lg pan on medium heat.  2.  Add tomatoes, corn, peppers, onions and the cabbage last.  3.  Bring to boil.  4.  Cook till veggies are hot and still firm.  5.  DO NOT OVERCOOK!  6.  Pour in hot jars, wipe mouth and cover with hot lids. 

Honey Mustard canning

You can make this in a pinch or give as a gift. Use the dry mustard of your choice.

2 half pints 25 min 5 min prep

¾ cup mustard powder 1/3 cup honey1 cup cider vinegar 3 whole eggs, slightly beaten

1. In the top of a double boiler over simmering water combine all the ingredients, stirring until smooth and well combined.

2. Continue to cook for 10 minutes or until thick and smooth.

3. Pour into clean, hot sterile jars and seal. 4. Process in a boiling water bath for 10 minutes at

altitudes up to 1000 feet sea level.

Peach and Honey Mustard

Makes 2 cups

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3  Yellow peaches, very ripe 2  tbl  Yellow mustard seed1  cup  White wine vinegar ½ cup  Apple juice¼ cup  Honey ½ cup  Light brown sugar1  Clove garlic, minced ½ tsp  Ground ginger½ cup  Powdered mustard 1½ tsp  Salt

1. Peel peaches and cut them into 1 inch cubes. 2. Grind mustard  seed briefly in a  spice  grinder until

cracked but not powdered. 3. In a 9 or 10 inch non-reactive  skillet , stir peaches

with all remaining ingredients. 4. Cover and cook over low heat, stirring occasionally

to prevent sticking, for about 1 hour, or until peaches are very soft and liquid is the thickness of sour  cream.

5. Remove from heat and  puree  in a food processor or blender.

6. Let cool. 7. If not using immediately, pour into a clean, dry jar or

bowl, cover tightly and refrigerate for up to 3 weeks. 8. If you wish to store mustard longer than 3 weeks,

sterilize 2 half-pint canning jars by washing and rinsing them in a dishwasher without detergent; keep them warm in a 250 degree oven.

9. Pour boiling water over the jar lids to soften the rubber seals; cover with a towel to keep warm.

10. Pour  sauce  into hot jars. 11. Wipe rims carefully and seal with hot lids and metal

bands. 12. Place jars on a rack, without touching, in a large,

deep pot with water to cover them by one inch. 13. Cover and boil for 15 minutes. 14. Use tongs to remove jars to a cooling rack.15. Allow to cool to room temperature.16. Check seals. 17. Jars are sealed when center of the lids is slightly

indented and cannot be pressed in with a fingertip.18. Store at room temperature.

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Use this mustard as a coating for  roast  meats,  grilled  meats or cold cuts and on skinless  chicken  before grilling. You can also incorporate it into vinaigrettes.

Honey Dijon-Style Mustard

Makes about 1 cup

1/2  cup  Honey 1/3  cup  Mustard seed1/3  cup  White wine vinegar 1/4  cup  Dry mustard1/2  tsp  Dried thyme, crushed 1/2  tsp  Dried tarragon, crushed2 Cloves garlic, chopped

1. In a blender container combine all ingredients. 2. Cover and process about 2 minutes or till seeds are

ground. 3. Transfer to a clean jar. 4. Store, covered, in the refrigerator for 2 weeks to

mellow flavors. use within one year.

* Try this stirred into vinaigrette.

Strawberry Honey

2 1/2 C. crushed strawberries 1 1/3 C. water6 C. sugar 1 tsp. powdered alum

1. Cook water and sugar together for 7 minutes. 2. Add crushed berries and boil for 5 minutes. 3. Add powdered alum and remove from heat. 4. Pour into jars and seal with paraffin.

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Canning Mushrooms (Whole or Sliced)

Quantity: An average of 14-1/2 pounds is need per canner load of 9 pints; an average of 7-1/2 pounds is needed per canner load of 9 half-pints--an average of 2 pounds per pint.   Quality: Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms.   Procedure: Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add ½ teaspoon of salt per pint to the jar, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C. Add fresh hot water, leaving 1-inch headspace.   Adjust lids and process following the recommedations in Table 1 or Table 2 according to the method of canning used.   Table 1. Recommended process time for Mushrooms in a dial-gauge pressure    canner.      Style of Pack: Hot.  Jar Size: Half-pints or Pints.   Process Time: 45 minutes.   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.                                   2,001 - 4,000 ft: 12 lb.                                   4,001 - 6,000 ft: 13 lb.                                   6,001 - 8,000 ft: 14 lb.      Table 2. Recommended process time for Mushrooms in a weighted-gauge pressure canner.      Style of Pack: Hot.  Jar Size: Half-pints or Pints.   Process Time: 45 minutes.

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   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.                                    Above 1,000 ft: 15 lb. 

Cranberry Mustard

1 cup fresh or frozen cranberries (can substitute raspberries and make raspberry mustard) 1 cup water 1/2 cup dry mustard (also called mustard powder) 1/4 cup honey* 2 Tbs. cider vinegar 1/2 tsp. salt 1 tsp. grated orange rind

*To make it easier to add the honey, spray the measuring cup with nonstick spray first, and the honey will slide out more easily.

Boil the cranberries (or raspberries) in one cup water for one to two minutes until the skins pop. Drain the cranberries, reserving the liquid. Force the cranberries through a strainer to extract the pulp and remove the skins and the seeds. Measure the purée and add reserved liquid, if necessary, to measure 1/4 cup. If you don't have enough, add a bit of the cooking liquid.

Blend the purée and the dry mustard into a paste and let stand for 10 minutes to develop the flavor of the mustard. Add the remaining ingredients to the paste and blend well. Thin with additional cooking liquid if too thick, or thicken with a little extra dry mustard if necessary. Pack into a clean jar and refrigerate.

Full flavor of the mustard will develop in three to four weeks. It will keep for up to a year if kept refrigerated.

Yield: approximately 2/3 cup

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Berried Dessert Topping

Yield: "3 pints"1  qt  sliced strawberries 2  cup  granulated sugar1  cup  brown sugar ¼ cup  lemon juice1  tbl  grated lemon peel ¼ tsp  coriander2  cup  raspberries ½ cup  sliced almonds

1. Combine  strawberries , sugars,  lemon  juice, grated lemon peel and  coriander  in a large saucepot.

2. Bring mixture to a boil, stirring frequently to dissolve sugar.

3. Add  raspberries . 4. Simmer until mixture starts to thicken, about 15

minutes. 5. Add  almonds  and continue cooking 5 minutes.6. Remove from heat.7. Carefully ladle hot topping into hot jars, leaving 1/2-

inch headspace. 8. Wipe jar rim clean. 9. Place lid on jar with sealing compound next to

glass. 10. Screw band down evenly and firmly just until a point

of resistance is met - fingertip tight.11. Process 10 minutes in a boiling-water canner.

Amish Tomato Ketchup

Yield: 1½ pints.

6  Celery ribs, trimmed cut in 1/4" thick slices2  med  Onions (abt. 2 cups) peeled and diced1/4  cup  Water 3  lb  Tomatoes, quartered5  tbl  Vinegar1  cup  Dark brown sugar, packed1/2  tbl  Allspice berries 1/2  tbl  Whole cloves1/2  tbl  Celery seeds 1  tsp  Ground mace

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1/2  tsp  Salt

Place the  celery ,  onions  and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.

Meanwhile, cook  tomatoes  in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a  puree , about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

Strain  tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid.

Stir in the  vinegar, brown sugar  and  spices . Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the  ketchup  isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.

Loomis writes: "This sweet ketchup comes from Mary Linebach, who owns and runs a produce auction with her [Mennonite] husband, Paul, in Shippensburg, Pennsylvania." [Mary describes the ketchup by saying]: 'The children love it on pancakes...It's sweeter than store-bought and not as tangy...'

"The ketchup is good on morning hotcakes (an Amish custom) as it is on  Cheddar   cheese  sandwiches, as a dip for fresh vegetables or freshly  baked  bread, and as a condiment with  roast  or fried meat or poultry. And it has one distinct advantage over the most popular store-bought brand: You won't have any trouble getting it out of the bottle, because it's not thick."

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Apple Pectin

Makes 4 cups.

7 tart apples (about 2 lbs) 4 cups water2 tbsp lemon juice

1. Cut apples into quarters (do not peel or core). 2. Combine with water and lemon juice in a large

stainless steel or enamel saucepan. 3. Bring to a boil over high heat, cover, reduce heat

and simmer for 40 minutes, stirring occasionally. 4. Strain through a coarse sieve and discard solids. 5. Pour liquid through a jelly bag or several layers of

cheesecloth. 6. Ladle into sterilized 1 cup jars and process 5

minutes from reboil in boiling water bath.

Spiced Apple Rings

Yield: "8 to 9 pints"

12  lb firm tart apples 2½ diameter 12  cup  sugar1 ¼ cup white vinegar, 5% acidity 6  cup  water3  tablespoon whole cloves¾ cup red hot cinnamon candies or 8 cinnamon sticks and 1 teaspoon of red food coloring (optional)

Wash  applesTo prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller, and immerse in ascorbic acid solution (use one teaspoon of powdered ascorbic acid per gallon of cold water).

To make flavored syrup, combine sugar, water,  vinegar ,  cloves ,  cinnamon  candies, or cinnamon sticks and food coloring in a 6-quart saucepan. Stir, heat to boil, and simmer 3 minutes.

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Drain apples, add to hot syrup, and cook 5 minutes.

Fill hot jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process for 10 minutes in a boiling- water bath.

Berried Dessert Sauce

This recipe yields about 3 pints.

1 quart sliced strawberries 2 cups granulated sugar1 cup brown sugar ¼ cup lemon juice1 tablespoon grated lemon peel ¼ teaspoon coriander2 cups raspberries ½ cup sliced almonds

1. Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

2. Combine strawberries, sugars, lemon juice, grated lemon peel and coriander in a large saucepot.

3. Bring mixture to a boil, stirring frequently to dissolve sugar.

4. Add raspberries. Simmer until mixture starts to thicken, about 15 minutes.

5. Add almonds and continue cooking 5 minutes. 6. Remove from heat. 7. Carefully ladle hot topping into hot jars, leaving 1/2-

inch headspace.8. Wipe jar rim clean. 9. Place lid on jar with sealing compound next to

glass.10. Screw band down evenly and firmly just until a point

of resistance is met -- fingertip tight. 11. Process 10 minutes in a boiling-water canner. 12. At elevations higher than 1,000 feet, boil 2

additional minutes for each additional 1,000 feet elevation.

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Canned berry pie filling

6 lb Berries3 c Sugar2 tablespoons lemon juice1 c Quick cooking tapioca or 1 cup cornstarch dissolved in -water1 teaspoon grated lemon peel

Wash berries, put in 8 qt. kettle, sprinkle 2 c. sugar and the lemon juice over berries, stir gently and let stand 15 min. Bring berry mixture to a boil over med. heat-stirring occasionally-heat to 212 degrees

In a small bowl combine 1 c. sugar, tapioca and lemon peel- stir into berry mixture- stirring constantly-heat to 200 degrees ladle into hot, sterilized jars leaving 1/2" head space.

Process 20 min. for pints, 25 min. for quarts yield: 6 pints or 3 quarts

Banana Split Conserve

4 cups thoroughly mashed bananas 5 cups granulated sugar 2/3 cup bottled lemon juice 1 teaspoon Fruit Fresh (absorbic acid) 1 tablespoon unsalted butter 1 package liquid pectin -- (3 ounce) 3 tablespoons pure cocoa powder 2 tablespoons light rum or rum extract 1 cup coarsely chopped walnuts

1. In a medium stockpot, combine the mashed bananas, lemon juice and Fruit Fresh.

2. Gradually add in the sugar, cocoa powder and butter.

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3. Over medium heat, heat the mixture stirring constantly, until the sugar is dissolved.

4. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly so it will not scorch.

5. Stir in the liquid pectin and return to a full rolling boil for 1 more minute, stirring constantly.

6. Skim off any foam. 7. Remove the stockpot from the heat, stir in the

walnuts and the rum. 8. Ladle into sterilized jars leaving 1/4 inch head

space. 9. Wipe rims. 10. Cap and seal. 11. Process in a water bath canner for 10 minutes for

half-pints or 15 minutes for pints.

Yields 9 to 10 half-pints.

Cherry Conserve

4 quarts of cherries 5 oranges10 cups of sugar

1. Skin oranges and place in boiling water for 15 minutes, then drain.

2. Pit cherries and grind together with oranges.3. Add sugar and boil 45 minutes.4. While hot, fill jars and seal.

Choke Cherry Syrup

8 cups ripe choke cherries ½ cup water2 lb sugar 1 oz pectin powdered crystals.

1. Place cherries and water in large saucepan, bring to a boil, mash and simmer 10 minutes.

2. Strain off juice through a fine sieve or jelly bag.

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3. Put juice (about 4 cups) in saucepan, add pectin crystals, and bring to a boil, stirring frequently.

4. Stir in sugar, boil hard 1 minutes, then skim and pour into hot sterilized jars.

5. Store in refrigerator. 6. About 3 medium sized jars

Chicken Stock

Yield: about 8 pints or 4 quarts

1 (3 to 4 lbs.) chicken, cut up 4 quarts water 2 stalks celery 2 medium onions, quartered 1 tablespoon salt 10 peppercorns 2 bay leaves

1. Combine chicken and water; bring to a boil. 2. Add remaining ingredients. 3. Reduce heat; simmer 2 hours or until chicken is

tender. 4. Remove from heat; skim off foam. 5. Remove chicken from stock, reserving chicken for

another use. 6. Strain stock through a sieve or several layers of

cheesecloth. 7. Allow stock to cool until fat solidifies. 8. Skim off fat. 9. Bring stock to a boil. 10. Carefully ladle hot stock into hot jars, leaving 1-inch

headspace. 11. Wipe jar rim clean. 12. Place lid on jar with sealing compound next to

glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

13. Process pints 20 minutes, quarts 25 minutes, at 10 pounds pressure in a steam-pressure canner.

For altitude adjustment increase pounds pressure as indicated below:

Weighted Gauge Canner0-1,000 ft………….10

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1,001 – 2,000 ft……15 2,001 – 4,000 ft……15 4,001 – 6,000 ft……15 6,001 – 8,000 ft……15 8,001 – 10,000 ft…..15

Dial Gauge Canner0-1,000 ft…………..111,001 – 2,000 ft ……112,001 – 4,000 ft…….124,001 – 6,000 ft…….136,001 – 8,000 ft…….148,001 – 10,000 ft…...15

You can use the same method for turkey stock.

Creole Sauce

9 half pints

11 C. tomatoes, chopped abt 14 medium 1 Green Pepper chopped coarse1 C. Green Onions chopped ¼ C. Red Wine Vinegar3 Cloves Garlic Minced 2 Tbsp. Worcestershire sauce2 Tbsp. Oregano 2 tsp. Hot Sauce1/2 tsp. Cayenne Pepper 1/2 tsp. Salt1tsp. Black Pepper

1. Blanch peel and chop tomatoes. 2. Combine all ingredients in pot. 3. Bring to a boil and boil gently for 40 minutes. 4. Stirring constantly. 5. Put in jars leaving 1/2" headspace and process 20

Minutes hot water bath.

Serve on fish or chicken.

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Fruit Syrup

2 cup fruit peelings water to coversugar

Put peelings in medium-size saucepan, cover with water and cook slowly, covered, until soft. Then put through a cheesecloth bag and press to remove all the juice.

Measure juice and return to saucepan to heat. When juice boils vigorously, add sugar at the rate of half as much sugar as juice (2 cups sugar to 4 cups juice). Boil rapidly until the consistency of  honey. Pour into hot jars, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.

NOTES: Don't let a bit of that fruit go to waste. Save all washed, sound pieces and peelings from fruit used for preserves and make fruit Syrup.  Peach or pear peelings and overripe or misshapen strawberries make a delicious honey to drizzle on pancakes or waffles.

Ginger Conserve

Make a syrup with two pounds of sugar and one pint of water. Boil till it reaches "thread". Have ready half a pound of green ginger root, which has been cut small, boiled for an hour in water to cover it, and drained. Put this in a separate pan, pour over it syrup to cover it, and simmer for an hour and a half. Remove and drain; let grow cold; dust with powdered sugar. Put it into the syrup again; let cool again; thoroughly coat with sugar, and pack, in sugar, in pots or jars.

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Ginger marmalade #1

Two pounds of crystallised ginger, one teaspoon of ground ginger, four pounds of preserving sugar, three pints of water. Having boiled the sugar and water to a syrup, add the ground ginger, and the other ginger cut into very small pieces; let the whole boil until it will set upon a cold slab or plate.

Ginger marmalade #2

Make a syrup with two pounds of sugar and one pint and a half of water. When it is boiling fast, add half a teaspoonful of ground ginger, and one pound of crystallised ginger cut up very small; boil till the marmalade will set.

Ginger preservedTake some young green roots, scrape and weigh them; weigh pound for pound of sugar. boil the ginger till it is tender enough to be pierced with a splinter. Boil the sugar separately (adding to each pound half a pint of water and half a teaspoonful of cream of tartar) till it becomes a syrup: it must be skimmed while it is boiling. Now put the ginger into the syrup, and let it well boil up; put it in jars and cover them. To flavor the above, you can add the thinly pared rind and juice of one lemon to every three pounds of ginger. For each additional half-pint of lemon juice, add half a pound more sugar.

Hawaiian Bananas

6 pints

12 slightly green bananas  2½ cups fresh lime juice½ cup water  2½ cups sugar  6 teaspoons butter  1½ teaspoons ground cloves 

6 cinnamon sticks (1 to 1½ inch)  1½ teaspoons grated fresh ginger  1 teaspoon salt 

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¼ teaspoon fresh grated nutmeg 

1.  Combine all ingredients in a sauce pan except bananas and bring to a boil.  2.  Peel and slice bananas in 1 inch chunks and add to boiling syrup-all at once.  3.  Reduce heat and simmer for 5 minutes-stirring very gently.  4.  Ladle into sterilized jars.  5.  Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. 

Ultimate Preserved crystallized Ginger

By Andie PaysingerThe secret is in steaming the ginger, instead of par-boiling it. Steaming keeps the ginger tender and moist, while leaving the maximum flavor in the ginger (instead of in the par-boiling water). This recipe does not require any specific quantities of ingredients – so make a small batch or a lifetime supply as you like – but the proportions are all carefully noted, to easily adapt to the amount you choose to prepare.

Fresh ginger root (larger pieces are easier to peel) Granulated Sugar Water 7-Up (or similar citrus soda)

Steamer (can be any kind: stainless steel, Oriental-style bamboo, a colander in a stockpot, a couscousier, electric, or any other steaming contraption of your preference) Crockpot (or a non-reactive cooking pot – enamel, glass (Corning) or stainless steel). Wire racks – for draining and drying the sliced ginger pieces

Method: In a mixing bowl large enough to hold the desired amount of ginger, mix a solution of 1/2 water and 1/2 7-Up (or other citrus soda). (Acidulated solution)You will need enough liquid to immerse the ginger completely.

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Break off any small buds from ginger root and reserve them for another use.

Peel the large pieces of ginger - the easiest way is to simply scrape the surface with a rounded spoon - a large melon baller works beautifully - drop the pieces into the acidic solution.

Slice the peeled ginger pieces into 1/8-inch slices (or as close to that thickness as you can come) slicing the ginger crosswise or on a diagonal – in the direction that will obtain the largest slices possible.

Return the slices as you cut them to the liquid solution.

Drain the sliced ginger and arrange the slices in stacks. Lay several stacks on their sides in the bottom of the steamer basket (or whatever you’re using) until the entire bottom of the basket is covered with stacks resting on their edges.

Repeat with a second layer, and a third, if needed. If there are a few unstacked slices left over, those may be laid flat over the top.

Place the steamer basket over simmering water, cover, and allow to steam for 30-40 minutes or until the ginger is quite tender.

If older, larger or more fibrous ginger is used, ginger may require an additional 10-15 minutes of steaming time. Test it by taking a piece out and see if it can be cut with a spoon.

In the Crockpot (or other cooking pot, as described) make a light simple syrup: for each cup of sliced ginger, you will need 1 cup of water, and 1 1/2 cups of granulated sugar.

Bring this mixture to a boil to dissolve the sugar. (you can start with boiling water poured over the sugar to speed

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things up) then add the sliced ginger.*

When the mixture again comes to a boil, reduce the heat to as low as possible, cover the pot, and allow to simmer gently for 6-8 hours, stirring occasionally. (NOTE: If the syrup evaporates to the point where it no longer completely covers the ginger slices, simply dissolve more sugar in boiling water, in a small saucepan, to make another batch of simple syrup as described above, and pour over as needed to keep the ginger covered.)

Andie Says: If you are cooking this on top of the stove, and must leave during the process, simply turn off the heat, leave the pot, covered, at room temperature until you return, then bring mixture back to the boil, reduce heat, and continue simmering gently. The total cooking time will be what counts.

After 6 hours of cooking time, remove a couple of slices of ginger, allow them to drain and cool, then taste them. They should be very tender. If they are not, simply continue simmering and tasting – process may require as much as 2 additional hours – even longer if slices are thicker.

When ginger is tender, remove the pot from heat (or turn off the Crockpot) and allow to cool for 30-40 minutes. Slices should still be warm, but not hot enough to burn. Using a skimmer or tongs, remover the slices from the syrup and place them, without overlapping, on a wire rack (over a sheet pan or parchment or wax paper to catch drips).

Allow the slices to dry until just “tacky”–they should be slightly tacky, but should not stick to a finger pressed onto a slice then lifted. (Strain the syrup into a jar and save for use in cooking, drinks, fruit salads, etc.)

Place 1/2 cup, granulated sugar (coarse if you can find it) in a shallow, 1-quart container – (such as a Tupperware or Rubbermaid plastic container) with a fitted lid.

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Drop several slices of ginger into the container, cover and shake until the slices are very well coated with sugar. Then place the slices on a clean drying rack, and repeat with more slices, until all have been sugared – adding more sugar to the container as needed.

Leave the sugared slices on the rack overnight, or as needed depending on humidity (if desired, or if weather is especially humid, a fan will speed up drying time). Test for doneness by squeezing 2 slices together; if they do not stick together, they are finished. Store preserved ginger in airtight containers with screw or snap tops, plastic or glass – but do not use recloseable plastic bags.

Ginger prepared and stored in this manner will deep indefinitely at room temperature.

If, for any reason, the ginger dries out over time, do not discard it: simply chop it finely and use in cooking or baking. You may even dry it further in a very low oven, and grind it to a powder in a coffee mill or spice grinder.

Suggestions for use.Besides eating out of hand as candy this can be chopped or cut into matchsticks and added to desserts, ice cream, fruit salads, chicken salads, etc. Cut into matchsticks and add to glazed carrots. Chop very fine and sprinkle over the top of baked winter squash. Melt semi-sweet chocolate and dip half of a slice of ginger into the chocolate, place on parchment paper to set.

Use the syrup to plump dried apricots, dried plums, etc. Pour the syrup over vanilla ice cream.Chop the ginger very fine and combine with the syrup, stir into softened vanilla (or chocolate) ice cream and re-freeze.

*While the ginger is cooking in the syrup you can add a few strips of orange peel or lemon peel which will add a slight

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citrus flavor to the ginger and the syrup.You can also use grapefruit but never use lime peel - lime peel turns gray in heat and will discolor anything else in the syrup.

During kumquat season I toss in a few of the whole fruits which I have pierced all over with a needle. After finishing the ginger I continue to simmer the kumquats, alternating with periods of cooling, for a total of about 36 hours, to make glacé fruits with a ginger flavor. You have to alternate the heating and cooling to allow the syrup to percolate into the fruit. The heat drives internal moisture out and on cooling the fruit absorbs the syrup.

Jack Daniels’s Marinade

1 c. ketchup ¼ c. jack daniels whiskey1/4c. molasses ¼ c. apple cider vinegar1 tbsp. lemon juice 1tbsp. Worcestershire sauce1 tbsp. soy sauce 1/2 tsp. pepper1/2 tsp. dry mustard 1 clove garlic, crushed

1. Combine in saucepan. 2. Bring to boil, then reduce heat and simmer 10

minutes.3. Water bath processed for 10 minutes.

Easy Sauerkraut

This is an easy way to make sauerkraut, in my opinion, right in the jar it will be processed in. I've done it and it turns out great;

Cabbage (the amount depends upon how much kraut you want to make) Canning Salt Sugar

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1. Shred cabbage and pack tightly into quart jars up to 1/2 inch from the top.

2. Add 1 teaspoon canning salt and 1 teaspoon sugar to the top of each quart.

3. Pour boiling water into each jar up to the top of the kraut.

4. Use a knife gently inserted into the jar to remove any bubbles.

5. Put on canning lids and screw on cap loosely, not tight.

6. Put the jars in a sink or pan so that any bubbling water won't make a mess.

7. Let ferment for 24 hours. 8. Remove the caps, remove any scum if necessary

and refil with boiling water as needed. 9. Seal as tightly as you can with your hand. 10. Let ferment for 3 days. It does smell a bit, so you

might want to do it in a basement, garage or spare room where it isn't too cold.

11. Now it's ready to process! 12. Process the quarts for 20 minutes in a boiling water

bath Store for a minimum of three weeks before eating.

Sauerkraut

For every 5 lb of shredded cabbage, add 3 Tbsp. pickling salt.

5 Lbs shredded cabbage 3 tbsp pickling salt

1. Mix well. 2. Let stand for 10 min.3. Pack in a stoneware crock, stamping is down with a

wooden spoon. This will form" juice" which rises to the surface.

4. Cover with muslin or cheesecloth and tuck edges down against the inside of the container.

5. Weight the cabbage under the brine. 6. I usually use water filled Ziploc bags, but make sure

you double bag these so that in case the bag leaks,

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it won't get into the kraut. Store this in a cool (68-72 degrees), dry place. We use our basement.

7. Formation of gas bubbles indicates fermentation is taking place.

8. Remove and discard scum that forms each day. 9. Fermentation is usually complete in 3 to 6 weeks. 10. To Can: Wash jars, rings, and lids. Pack the

sauerkraut into the jars to within 1/2" from the top. 11. Add lids and rings. 12. Place packed jars into a boiling water canner and

cover with warm water to 1" above jars. 13. Bring to a boil and start timing the process.14. Process pints 15 min and quarts 20 min.

Peach Leather

Makes about 3 (15- x 10-in) sheets

10 large Peaches, fully ripe 1 cup Sugar

1. Peel and slice peaches to measure 10 cups. 2. Put peaches in large saucepan. 3. Add sugar and bring mixture to boil, stirring until

sugar is dissolved. 4. Working in batches, pour mixture into blender or

food processor and puree. 5. Cool to lukewarm. 6. Meanwhile, prepare smooth, level drying surface in

full sunlight. 7. Cover baking sheets, jelly-roll pans or other flat

surfaces with plastic wrap. 8. Pour peach puree onto prepared surface, spread to

18-inch thickness and let dry in sunlight. 9. Cover with screen to avoid insects. 10. Drying may take 20 to 24 hours. 11. Bring puree inside at end of day and finish drying

second day. 12. Or set sheets of fruit in baking pans in oven at 150F

and leave door open.

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13. Fruit is dry when puree can be peeled off plastic easily.

14. For storing, roll up leather with plastic wrap. 15. Wrap in more plastic wrap and seal tightly. 16. Leather will keep at room temperature about 1

month, in refrigerator about 4 months or 1 year in freezer.

17. Tear or cut into strips to eat. Note: Other fresh fruits in season, such as strawberries, plums, apricots and pears, may be substituted for the peaches. Compatible combinations of fruits also may substituted for a single fruit.

Peach Leather 1

Chewy, textured peach Leather has an intense flavor

4 cups Chopped (unpeeled) peaches or nectarines (about 5)2 tbsp Granulated sugar

In blender or food processor, purée peaches with sugar until smooth to make about 3 cups.

MICROWAVE METHOD: Pour purée into large microwavable bowl; microwave at High, stirring occasionally, for 15 minutes or until thickened and reduced by half. Line 10-inch microwavable pie plate with plastic wrap. Spread 1/4 cup of the purée in 6-inch circle in center. Microwave at Medium (50%) for about 6 minutes or until no longer sticky in center. Repeat with remaining purée.

OVEN METHOD:

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Pour purée into deep saucepan and bring to boil; reduce heat and simmer, stirring often, for 30 minutes or until reduced by half. Let cool to room temperature. Line 2 baking sheets with foil; grease foil. Spread 1/4 cup of the purée into each of the six 6-inch circles of foil. Bake in 175ºF (80ºC) oven for 2 to 3 hours or until no longer sticky in center, rotating pan halfway through.

BOTH METHODS: Transfer fruit leather on plastic wrap or foil to rack; let stand, uncovered, at room temperature overnight or until completely dry. Roll up in plastic wrap and store in refrigerator for up to 2 weeks.

Makes 6 servings.

Per serving: About 50 calories; 1 g protein; trace fat; 12 g carbohydrate

MIXES IN A JAR

Creamy Cheese Soup in a Cup

1 1.5 oz package Knorr Four Cheese Sauce Mix 3 teaspoons chicken bouillon granules½ teaspoon pepper1 package Lipton Recipe Secrets Vegetable flavor broth3 tablespoons dried parsley flakes3 cups powdered coffee creamer5 tablespoons cornstarch

1. Mix all ingredients. 2. Place a scant ½ cup mix into small jars or plastic

baggies. 3. This will make 8 individual soup mix packages.

Attach to package:

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Creamy Cheese Soup Tag

1. Empty soup mix into a plain coffee cup (no metallic decoration).

2. Use a standard cup that will hold 1½ cups liquid. 3. Add 1 cup water, stir very well. 4. Microwave on HIGH 1½ minutes. 5. Stir; cover and let stand 3 minutes.

"Dreaming of a White Christmas" Soup in a Jar

1 package (2.75 ozs) regular country gravy mix 2 tablespoons chicken bouillon granules 2 tablespoons dried minced onion 2 tablespoons dried celery flakes 2 teaspoons dried parsley flakes 2 ½ to 3 cups uncooked wide egg noodles or other pasta

1. Pour gravy mix into wide-mouth quart jar. 2. In small bowl, stir together bouillon granules, onion,

celery and parsley. 3. Pour into jar to make second layer. 4. Add noodles. 5. Close with lid; attach gift tag and decorate.

Gift tag directions:

Dreaming of a White Christmas" SoupMakes 8 servings.

1. Empty contents of jar into a 4-quart saucepan or Dutch oven.

2. Add 8 cups water; heat to boiling on high. 3. Reduce heat to medium; add one 10-ounce or two

6-ounce cans cooked and chopped chicken. 4. Cover and simmer for 5 to 6 minutes or until

noodles are tender, stirring occasionally.

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Friendship Soup Mix In A Jar

Yield: 1 batch.

½ cup dry split peas 1/3 cup beef bouillon granules ¼ cup pearl barley ½ cup dry lentils ¼ cup dried minced onion 2 tsp. italian seasoning ½ cup uncooked long grain rice ½ cup small macaroni (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar.)

1. In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly.

Instructions to attach to jar:

Friendship Soup Mix: Yield: 16 servings (4 quarts)

1 lb. ground beef 3 qts. water 1 (28-ozs.) can diced tomatoes, undrained

To Prepare Soup:

1. Carefully remove macaroni from top of jar and set aside.

2. In a large saucepan or Dutch oven, brown beef; drain.

3. Add the water, tomatoes and soup mix; bring to a boil.

4. Reduce heat; cover and simmer for 45 minutes. 5. Add reserved macaroni.6. Cover and simmer for 15 to 20 minutes or until

macaroni, peas, lentils and barley are tender.

Layered Patchwork Soup Mix

½ cup barley ½ cup dried split peas ½ cup uncooked white rice ½ cup dry lentils

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1 tablespoon dried parsley 1 teaspoon granulated garlic 1 teaspoon ground black pepper 1 teaspoon salt ½ teaspoon garlic powder 1 teaspoon Italian seasoning 1 teaspoon dried sage

1. In a wide mouth pint jar layer the barley, split peas and lentils.

2. In a small plastic bag combine the parsley flakes, minced garlic, pepper, salt, garlic powder, herb seasoning and sage.

3. Decorate jar lid and attach seasoning packet with ribbon to jar.

Attach a recipe card with the following directions:

Patchwork Soup Mix

1 jar Soup Mix1 medium onion, chopped

1. Empty jar into a colander.2. Place seasoning packet to aside for later.3. Rinse and pick over beans. 4. Place beans in a large stockpot and cover with 10

cups water. 5. Stir in onion, and the seasoning packet. 6. Bring to a boil. 7. Lower heat, cover and simmer for 1 hour, stirring

occasionally. 8. Check after 30 minutes and add additional water if

necessary.

Love Soup Recipe

1. Layer the following ingredients in a 1 quart mason jar and attach the "love note."

1 box of Lipton onion soup (use both packets) ½ cup split dried peas

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½ cup Alphabet macaroni ½ cup shell macaroni ½ cup colored macaroni ¼ cup lentils

NOTE TO ATTACH ON GIFT JAR:

When you feel you are too busy and a meal you need to fix, Get out a kettle, 7 cups of water, ½ pound of hamburger and this mix.

Let it cook and simmer slowly While you have your things to do, And when you sit to eat it Remember, We love you!

Potato Soup Mix

Makes 6 servings.

1¾ ups instant mashed potatoes 1½ ups dry milk 2 tbsp. instant chicken bullion 1 tsp. dried parsley2 tsp. dried minced onion ¼ sp. dried thyme ¼ sp. ground white pepper 1/8 tsp. turmeric 1½ tsp. seasoning salt

1. Combine all ingredients in a bowl and mix. 2. Place in 1 quart canning jars to store.

Instructions to attach to jar: To Serve: Place ½ cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

Turkey Noodle Soup Mix in a Jar

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Use your leftover turkey for this one!

1 cup uncooked fine egg noodles1½ Tbsp. chicken-flavored bouillon½ tsp. ground black pepper¼ tsp. dried whole thyme1/8 tsp. celery seeds1/8 tsp. garlic powder1 bay leaf

1. Combine all ingredients in a medium bowl. 2. Store in an airtight container.

Attach to Jar:

Turkey Noodle Soup Mix in a Jar

Turkey Noodle Soup 1 package Turkey Noodle Soup Mix8 cups water 2 carrots, diced2 stalks celery, diced ¼ cup minced onion3 cups cooked diced turkey

1. Combine the Turkey Noodle Soup Mix and the water in a large stockpot.

2. Add the carrots, celery, and onion and bring to a boil.

3. Cover the soup and reduce the heat to a simmer. 4. Simmer for 15 minutes. 5. Discard the bay leaf. 6. Stir in the turkey and simmer an additional 5

minutes.

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