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Currant Conserve
Wash and stem currants. Add raisins, raspberry juice, sugar, and oranges which have been seeded and chopped. Simmer slowly, stirring constantly, until juice sheets from spoon.
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Fig Pickles for Gourmets
Turkey or Fowl:
1/3 tsp. marjoram and 2/3 tsp. celery seed; -OR- 1 tsp. tarragon
Beef:
1/2 tsp. rosemary and 1/2 tsp. thyme
Ham or Pork:
1/2 tsp. celery seed and 1/2 tsp. sweet basil
Fish:
1 tsp. dill seed or dill weed
Lamb:
3/4 tsp. thyme and 1/4 tsp. marjoram; -OR- 1 tsp. curry powder
Veal:
1/2 tsp. Tabasco sauce and 1/2 tsp. marjoram; -OR-
1/2 tsp. tabasco sauce and 1/2 tsp. sweet basil
Pierce each fig with a fork. Place in saucepan with remaining ingredients. Cover tightly and simmer for about 40 minutes or until figs appear to be slightly transparent. Add a little water if needed.
NOTE: Herbs are potent. Use them with a light hand and adjust amounts to suit taste. Any dish using herbs is stronger in flavor the second day, so take it easy!
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Fresh Gingerroot Preserve
Peel gingerroots and cut into bite-size pieces. Soak peeled ginger in cold water to cover for 1 hour. Drain and cover with fresh cold water. Bring to a boil and cook for 5 minutes. Drain, cover with fresh cold water, and boil again for 5 minutes or until tender. Drain and reserve. Combine sugar and 1 cup water and cook, uncovered, for 5 minutes or until thick. Add gingerroot and cream of tartar. Bring to a boil and boil for 2 minutes. Place in sterilized jars, seal, and store in a cool place. (I water bathed for probably 10-15 minutes.) Makes three 6-oz. jars.
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Georgia Peach Conserve
Place peaches in a heavy enamelized saucepan. Add sugar, chopped orange and juice, and chopped lemon and juice; mix to blend and let stand 1-2 hours. Place over low heat and cook until fruit gives off quite a bit of juice. Bring to a boil, reduce heat, and let simmer, stirring often, until very thick. Stir in pecans and cook 5 minutes longer. Seal in hot sterilized jars.
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Golden Lemon Marmalade
Put carrots and lemons throught large blade of chopper (3 cups carrots and 3/4 cup lemon). In large kettle combine ingredients, except cherries. Bring to a full rolling boil. Cook on medium heat for 30 minutes. Add cherries. Cook 3-5 minutes longer, until thick and mixture sheets from spoon. Pour into hot, sterilized jars. Cover with hot parrafin. Makes 4 1/2 pints.
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Gooseberry and Raspberry Preserve
Top and tail the gooseberries. Throw them into a large pot with the raspberries. Boil them for 10 minutes, stirring frequently with a wooden spoon. Pass the juice and pulp through a fine sieve and boil the whole briskly again for 45 minutes. Draw the pan aside, stir in the sugar until dissolved and then renew the boiling for 15 minutes longer (or until jelling temperature is reached.) Put in hot jars and seal.
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Grand Marnier Marmalade
Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.
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Grandma Clark s Cranberry Jelly
Cook berries in water til mushy and put through seive. Add sugar and boil 15 minutes til it jells. Bottle.
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Grandmother s Watermelon Rind Preserves
The texture of these preserves is firm and thick and the taste redolent with spices. Underripe melons are a good choice for this recipe because the rinds are particularly firm.
Skin the rind and scrape it clean of any red flesh. Cut the rind into half-inch cubes. Soak overnight in a solution of 1 gallon water and 1/2 cup salt.
Drain rind and cook in fresh water for about 50 minutes, or until just tender when pierced with a fork. Drain well and set aside.
To make the syrup, combine the remaining ingredients in a pan large enough to hold all the rind. Bring to a boil and cook for 5 minutes. Add rind and cook until it turns transparent, about 30 minutes. Pack into clean glass jars, cover with hot syrup and seal. Store in the refrigerator for up to 3 months.
Uses: This makes a wonderful condiment to serve with East Indian curries or any other hot and spicy dish.
Makes 2 to 3 pints.
PER TABLESPOON: 35 calories, 0 g protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber,
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Greek Sour Cherry Preserves
This is called " spoon sweets" in Greek and is served to visitors in a greek home by serving a spoonful of the preserve like sauce along with a glass of water. Serve over ice cream as a dessert.
Pit cherries and place pits in a separate bowl. Layer cherries in saucepan with sugar. add water to the pits. Stir and drain and use this water to add to the cherries in saucepan. Let mixture stand for 1 hour. Then boil gently for 30 minutes, until syrup thickens. You may stir gently while cooking and skim off any scum that rises to the top. add the lemon juice at the end of the 30 minutes. Cool and store covered refrigerated.
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Homemade Crab Apple Pectin
Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop into colander lined with one layer of cheesecloth and set over a bowl; press to force the juices. To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water. The result is the pectin you will use right away, can (1/2" headroom, process 185 F for 15 min), or freeze. Refrigerate after opening.
Liquid pectin is especially helpful in making peach, pear, strawberry or other jellies whose fruit is low in pectin.
4-6 tb of homemade pectin for every 1 cup of prepared juice should give a good gel. For tart apple pectin, start with 4 pounds sliced apples with peels & cores and 8 cups of water. Simmer 3 min, press through sieve. Return liquid to heavy kettle and cook briskly, stirring, until volume is reduced by one-half. Clarify and use as above.
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Homemade Mincemeat
Combine all ingredients in a large, heavy pot. Simmer until thick. Makes about 3 quarts. Freeze mincemeat in one-cup portions.
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Honeyed Peach Preserves
Combine peaches, sugar, & honey in Dutch oven. Cover & let stand for 45 minutes. Position knife blade in food processor bowl. Add orange, & top with cover. Process until finely chopped. Measure chopped orange, & add an equal amount of water. Cook covered, about 10 minutes or until orange peel is soft. Set aside. Bring peaches slowly to a boil, stirring frequently until sugar dissolves. Bring to a rapid boil, & cook 15 minutes, stirring constantly. Add orange mixture, return to a boil, & cook about 25 minutes or until mixture registers 221 degrees on candy thermometer; stir mixture frequently.
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