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Blueberry Jam
Crush fruit in 8 quart pot; add 1 box Sure-Jell. Bring to full boil; add juice and sugar quickly, stirring constantly. Return to full rolling boil. Skim foam. Fill jars quickly and seal.
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Blueberry Jam 2
Remove stems from berries; crush fruit or chop fine in a food processor or blender. Measure into a 8 quart saucepan. Stir in lemon juice and pectin. Bring to a full boil over high heat, stirring constantly; immediately stir in sugar. Stirring constantly, bring to a full rolling boil; boil hard 1 minute. Remove from heat and skim off foam with a metal spoon, ladle at once into hot, sterilized jars leaving 1/4 inch headspace. Wipe rims with a damp cloth and adjust lids. Process 15 minutes in a boiling water bath. Make 5 1/2 pints.
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Blueberry Jelly
Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minutes, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-in headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. YIELD: 6 pints
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Blueberry Marmalade
Cut orange and lemon into quarter; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes. Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously. Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes,stirring continuously. Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids. Store in a cool, dark, dry,place. Makes 9 1/2 pint jars.
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Blueberry Raspberry Jam
In a large pot combine berries and sugar. Let stand for 1/2 hour stirring a couple of times so fruit will start to release juices. Bring to a rolling boil, add certo and bring back to a rolling boil. Boil for 2 mins. Ladle into hot bottles and seal. Makes 6 pints.
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Blueberry Cherry Jam
Thoroughl y crush blueberries, one layer at a time. Stem and pit sour cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to 8-quart saucepot.
Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir u ntil mixture comes to a full boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tighly. Invert jars for 5 minutes, then turn upright. Af ter 1 hour, check seals.*
*Or follow water bath method recommended by USDA.
Makes 5 (1 cup) jars
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Blueberry Lemon Jam
Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature. Makes about 6 cups.
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Cactus Jelly
Do not double recipe. Gather about 1 qt. of fruit to make 2-1/2 C. of juice. If most of the fruit is very ripe, try to include some under-ripe ones to add pectin. Wash fruit and place in kettle with just enough water to cover. Boil until quite tender and soft (extracts pectin and flavor). Strain through two thicknesses of cheesecloth and set juice aside so sediment will settle. For clear jelly, do not use sediment portion. For each 2-1/2 C. juice, add one package of powdered pectin (more successful than liquid). Bring to fast boil, stirring constantly. Add 3 T. lemon or lime juice and 3-1/2 C. sugar. Bring to a hard boil (one you can't press down with a spoon) and boil for three minutes. The timing is very important to get a product that will jell. Remove from heat, skim and pour into sterilized jelly glasses. Cover with alayer of melter paraffin.
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Canadian Grape Jelly
Pour the lukewarm water into a large bowl and add the powdered fruit pectin gradually, stirring constantly. Sitr until it is completely dissolved, then let stand for 45 minutes, giving it an occasional gentle stir. Pour the undiluted grape juice concentrate into a bowl. Add 1 1/2 cups of the sugar. Mix thoroughly and stir until the sugar is partially dissolved.
Add the remaining 1 3/4 cups of sugar to the pectin and stir until the sugar is dissolved. Add the juice mixture to the pectin and stir until its sugar is completely dissolved.
Pour into containers and cover with lids. Let stand on the kitchen counter for about 24 hours, or until set, then refrigerate. Makes 5-6 jelly glasses.
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Cantaloupe Jam
Cut cantaloupe in pieces the size of your thumb. Combine with drained crushed pineapple, 2 oranges, ground peeling and all. Add 2 packages pectin. Add sugar; measure and add same amount of sugar as you have fruit. Cook until you have a thick syrup. Put in bottles and seal.
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Cassis Jelly
Servings: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry and game. A gourmet replacement in all desserts, sauces, or glazes calling for currant jelly.
Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat. Bring to a boil, stirring constantly. Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
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Apricot Pineapple Jam
*(about 1 pound fully ripe apricots and 1/2 fully ripe medium pineapple) BOIL jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling. REMOVE pits (do not peel) and finely chop apricots. Measure 2 cups into 6- or 8-quart saucepot. Pare, core and finely chop pineapple. Measure 1 cup into apricots in saucepot. Stir in lemon juice and fruit protector. MEASURE sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure. ) Stir sugar into fruit in saucepot. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in fruit pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars minutes, then turn upright. After jars are cool, check seals. OR follow water bath method recommended by USDA.
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Champagne Jelly
Place champagne, lemon juice, and powdered pectin in heavy saucepan over high heat. Cook, stirring constantly, until mixture comes to a boil. Immediately add sugar. Cook, stirring constantly, until mixture reaches a full, rolling boil. Immediately remove from heat, skim off foam with metal spoon, and pour into hot sterilized jars. Vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
Notes: A wonderful bite to spread on tea breads, scones, or biscuits. A superb coating on white or pound cake, to be covered with a bittersweet chocolate glaze. Or try it as a glaze on broiled fruits for a brunch treat. (My notes: this would be a good substitute for the apple jelly called for as a glaze on fruit tarts & other fruit desserts. Try Domaine Ste-Michelle for the champagne-method sparkling wine--at about $6/750 ml bottle it's a real bargain--and wonderful to drink as well).
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Cherry and Gooseberry Jam
Place champagne, lemon juice, and powdered pectin in heavy saucepan over high heat. Cook, stirring constantly, until mixture comes to a boil. Immediately add sugar. Cook, stirring constantly, until mixture reaches a full, rolling boil. Immediately remove from heat, skim off foam with metal spoon, and pour into hot sterilized jars. Vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
Notes: A wonderful bite to spread on tea breads, scones, or biscuits. A superb coating on white or pound cake, to be covered with a bittersweet chocolate glaze. Or try it as a glaze on broiled fruits for a brunch treat. (My notes: this would be a good substitute for the apple jelly called for as a glaze on fruit tarts & other fruit desserts. Try Domaine Ste-Michel Stalk and pit the cherries; top and tail the gooseberries. Simmer gently for about 25 minutes. Add the sugar and stir until dissolved. Add the lemon juice. Bring to a boil and boil for about 15 minutes, stirring frequently. Don\'t boil this too rapidly or the gooseberry skins will become tough. Test for setting, skim, and turn into hot jars and cover at once. le for the champagne-method sparkling wine--at about $6/750 ml bottle it\'s a real bargain--and wonderful to drink as well).
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Cherry And Raspberry Jam
Pit & chop cherries. Add next three ingredients. Bring to boil & cook for 10 minutes, stirring frequently. Add raspberries & sugar. Bring to a boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove from heat, stir & skim for 5 minutes. Pour into hot, sterile jars & seal.
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Cherry Freezer Jam
Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl. Set aside for 10 minutes. Mix water and the sure jell together in small saucepan. Bring mixture to a boil over HIGH heat, stirring constantly. Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour into Freezer containers, cover with lids and allow to stand at room temperature for 24 hours. Store in freezer. After opening, store in refrigerator up tp 3 weeks.
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Cherry Jelly
Drain sirup from canned cherries. Add juice of 1 lemon if sirup lacks tartness and flavor. Combine sirup and sugar. Heat rapidly to boiling. Stir constantly before and while boiling. Add fruit pectin. Stir constantly. Heat to full rolling boil. remove from fire. Skim. Sirup from any canned fruit may be substituted for the cherry sirup.
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