Love Making Tips - Side dish | Jams and jellies - [1]

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Ambrosial Jam

Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight. Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.
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Apple and Raspberry Jelly

Pour juices into a 6-8 quart kettle. Measure sugar into a separate bowl. Add the Sure-Jell and butter to juices. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir sugar into juices and bring the mixture back to a full rolling boil--boil for 1 minute while stirring constantly. Mixture will rise to within 2 inches of the top of the pan so make sure you stir continuosly. Remove from the heat and skim off foam with a spoon. Fill jars to 1/8th inch from top. Wipe jar rims then cover with flat lids. Screw lids on tightly. Use a water bath to finish sealing.
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Apple Jelly

Cut peppers into small pieces. Put 1/2 pepper and 1/2 vinegar in blender to iquefy. Repeat process for last half of peppers. Add crushed red pepper, salt, and sugar to liquefied pepper mixture. Bring to boil and add Certo while boiling. Boil until thickened, when dropped from spoon at 20-25 inches. Add food coloring and jar. Allow jelly to settle. Seal with melted paraffin. Great over brick of cream cheese and served with crackers.
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Apple Jelly Spread 2

Combine apple and lemon juices and whole cloves in a heavy saucepan. Bring to a boil; simmer gently 10 minutes. Meanwhile, soak gelatin in cold water. Remove apple juice from heat; discard cloves; add gelatin and sweetener and mix well to dissolve. Add about three drops red food color if desired; mix well. Pour carefully into two small, hot jars. Cover lightly until cooled. Then cover tightly and store in refrigerator no longer than two weeks. Yield: 2 cups. Serving size: 1 tablespoon. Nutritional information per serving: Carbohydrates ~ 2g; Protein - 0g; Fat 0g; Calories - 10; Fiber - 0g; Sodium - 1mg; Cholesterol - 0mg. Exchanges per serving: Up to 2 tablespoons may be considered "free."
NOTE: Low-sodium diets: This recipe is excellent. Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess.

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Apple Jelly bh

Wash 3 pounds tart apples; remove blossom ends and stems. Do not peel or core. Cut apples in small chunks. In 8- to 10-quart kettle or Dutch oven combine apples and enough water to cover (about 5 cups). Cover; bring to boiling over high heat. Reduce heat; simmer till apples are soft, 20 to 25 minutes. Strain apples and liquid through jelly bag; measure 4 cups juice. In kettle mix apple juice and 3 cups sugar till dissolved. Bring to full rolling boil. Boil hard, uncovered, till syrup sheets of metal spoon, 10 to 12 minutes. Remove from heat; quickly skim off foam. Ladle into hot sterilized jars to within 1/2 inch of top. Wipe rims. Seal with metal lids and screw bands. Invert jars; turn upright and cool.
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Apple Maple Jam

Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half pints.
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Apple Quince Jelly

Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft. Drain through jelly bag. Wash quinces. Remove stems, seeds, and blossom ends. Do not pare. Cut in small pieces. Cover with water. Cook slowly until very soft. Drain through jelly bag. Combine apple and quince juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon.
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Apple Mint Jelly

In a Dutch oven, combine apple juice, mint leaves, lemon juice, and pectin over medium-high heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat; skim off foam. Strain mixture; discard mint leaves. Tint jelly green. Pour into heat-resistant jars with lids. Store in refrigerator. Yield: about 3 pints jelly.
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Apricot Lite Jam

Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)

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Apricot Marmalade

Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in which it has been soaked; simmer until very soft; rub through coarse sieve, 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. Add cinnamon while cooking. Pour into sterilized half-pints to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath ten minutes.
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Apricot and Pineapple Jam

Cook apricots as directed on the package. Add pineapple, sugar and salt. Cook slowly for 20 minutes after mixture begins to boil. Stir often so it won't stick. Pour into 8 sterilized 1/2 pint jelly jars.
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Apricot (Or Peach) Honey Jam

Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be approximately 4 quarts.
Gently combine the apricot slices, sugar, honey, and lemon juice in a large nonreactive bowl. Allow 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.
Pour the fruit mixture into a large 6 quart nonreactive shallow preserving pan and bring toa boil over high heat. With a metal spoon or fine mesh skimmer, skim off any foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally, for 20 to 30 minsutes until the mixture is thick with a few chunks left and appears slightly glazed.
Turn off the heat and skim any additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings.Process in a hot-water bath for 5 mins. Remove, cook, check seal, label, and store.
Makes 9 cups. Per tablespoon: 23 calories;

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Apricot Orange and Almond Jam

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.
Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.
Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars.

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Apricot raisin Jam

I received a great little book for Christmas called "From My House To Yours" that has gift recipes, ideas and lots of little tid-bits. The following recipe is from that book. I'll include the notes the author wrote and will follow this message with the recipe for English Muffin Loaf that he makes note of. Sonya
"This is delicious with toasted thin slices of English Muffin Loaf. Dried apricots sold in bulk are usually more flavorful than the prepackaged kind; natural food stores are a good source."
1. Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.
2. Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.

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Apricot raspberry Jam

In a large saucepot, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam.
YIELD: 7 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 12 Grams Sodium: 1 Milligram
NOTE:
This is one of the jams that can be prepared and sealed according to the directions in the cookbooks for storing jams sealed.

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Autumnal Jalapeno Jelly

Remove stems veins and most of the seeds of peppers and chiles. Adding the seeds of 1 jalapeno chile will not make the jelly hotter since the sugar, the vinegar, and the cooking process tame (most) all the chiles. The floatin seeds in the jar add character.
Using the knife blade of a processor, mince the peppers and chiles with quick on and off pulsations.
In a 5 qt. pot, mix the peppers, chiles, seeds sugar and vinegar. Bring to a rolling boil and boil for 3 minutes. Remove from the heat and cool for 5 minutes. Add the 6 ozs of pectin (certo) and stir continuously for 2 minutes. Allow the mixture to cool for another 2 minutes and the stir again for 1 minute. This stirring will distribute the bits of pepper throughout the jelly. Pour into jelly jars that have been strilized and seal immediatly with lids that have been sterilized seperatly for 5 minutes. Test seal, after cooling, with finger. If middle pops up when pressed, jar is not sealed.

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Banana And Pear Jam

Remove the skin of the bananas, cut them into dice, and weigh them. Into preserving pan, put strained lemon and orange juices, pears, peeled and diced, and one pound of the sugar. Bring to boiling point, then add gradually the bananas and the remainder of the sugar. Stir gently; skim carefully and cook one hour. Divide into jars; seal.
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Banana Jam

Peel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt, and bring to a boil. Reduce the heat and gently simmer the banana jam until htick, about 30 minutes, stirring often. Stir in the banana liqueur and remove the pan from the heat. Leave the vanilla bean in the jam - it's pretty.
Spoon the jam into three 6-ounce canning jars that have been sterilized. Fill the jars to with-in one-eighth inch of the top. Screw on the lids. Invert the jars for 5 minutes, then reinvert. Let the jam cool to room temperature.
Store the jam in a cool, dark place. Refrigerate the jam once opened; it will keep for several weeks.

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Beet Jelly

Combine lemon juice and Sure-Jell, bring to boil. Add 4 cups sugar and again boil for 1 minute. Remove from heat; add Jello. Stir until Jello dissolves. Put in jars.
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Blackberry Jam

Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.
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