Love Making Tips - Side dish | Preserves - [1]

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All Day Apple Butter

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-inch headspace. Cover and refrigerate or freeze.
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Apple Butter

1. Combine all ingredients and cook in high stirring occasionally for the first hour or so; covered. Then remove cover and turn down to low and stir occasionally. This is a slow process since you have NOT precooked the apples. Will take 24 to 36 hours. But you have NEVER tasted anything so good. I think it is much better this way then precooking the apples. I usually stir in the skin every hour or so but this is not critical. You can cook during the night but I usually do not.
2. If the skin on your apples refuses to break down, use a hand held blender and zap it a few times. If you don't have one of these wonderful gadgets, then zap in the food processor.
CANNING: You can process this in a water bath but I usually just keep it in the fridge; it never lasts that long. NOTE: The skin is the substance that makes it thick along with the evaporation of the water. Please try it with the lid of the Crockpot off. It is better than MUSSELMANS. The grandgirls say the house smells like Apple Pie and they love it with Peanut Butter on bread or over cottage cheese.

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Apple Marmalade

and orange. Boil rapidly, stirring constantly until candy thermometer registers 220 degrees or until mixture thickens. (Bring to a full boil; slowly reduce heat and keep at a full boil for 1/2 hour).
Remove from heat. Skim and ladle into hot sterilized jars. Top with thin layers of paraffin wax. Cool and cover. Store in a cool place.

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Apple Preserves

Heat water and sugar; stir until sugar dissolves. Add lemon juice, apples Combine apples, water and lemon juice in large saucepan. Simmer, covered, 10 minutes. Stir in pectin and bring to a boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat; add nutmeg. Pour in hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half pints.
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Apple Preserves 2

Mix apples, water, lemon juice in large pot. Simmer covered 10 min. Stir in pectin and bring to full rolling boil, stir frequently. Add lemon slices/sugar and bring to full rolling boil again and boil for 1 min, stir frequently. Remove from heat and add nutmeg. Pour into hot jars or cool and put into freezer containers. If canning, process 10 min in boiling water bath. Yield 6 half pints. IF FREEZING, MAKE SURE YOU COOL FIRST, IT WILL BE HOT ENOUGH TO MELT PLASTIC !!!! (I speak from experience !)
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Apple Pepper Jelly

Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly.
Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat.
Makes 4 half pints of jelly.
GRAPE JELLY:
Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color.
TANGERINE JELLY:
Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color.

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Apricot Ginger Conserve

Wash apricots. Add water, ginger, orange and lemon juice, grated rind, and sugar. Stir until well mixed. Simmer slowly, stirring frequently, until thick and clear. Add nuts and cook 5 minutes.
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Apricot Preserves

Cook apricots and sugar to setting point, continually skimming off foam. Shortly before done, add lemon juice. Remove from heat. Stir in 'Preserving Aid' dissolved in hot water. Pour into hot, dry, sterilized jars. Seal jars with cellophane the top of which has been dipped in rum and smooth the overhang over the jars' necks, tying with thin twine.
Makes 12 half-liter jars and one quarter-liter jar. (Between 13 and 14 1 pint jars).
"Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram packages and consists of 65 percent sugar and 35 percent benzoic acid.
To test for setting point: Spoon a little of the conserve onto a chilled saucer. Leave for a few minutes - then hold saucer upside down. If conserve doesn't run, then setting point has been reached.

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Aspic Jelly Great Chefs

Put the water, bones, beef, vegetables and spices in a pot and simmer for 2 hours. Skim the fat off the surface and strain the liquid through a chinois. Add the port and cognac.
Check the consistency of the aspic by pouring 1/2 ounce on a plate and refrigerating for 10 minutes. If the aspic is not hard enough, add 2-3 tablespoons of unflavored gelatin.

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Black Berry Preserves

Mash the berries with a potato masher. Measure the pulp and add one pint of sugar to each pint of pulp. Bring the mixture to a full bubble and cook 30 minutes. Be sure to skim the mixture while it is in the pot, so that the paraffin will seal properly. The best skimmer is a wooden spoon. Ladle the preserves into sterilized jars. Melt paraffin carefully, removing all bubbles with a sterilized spoon. Pour it until it is about 1/4 inch thick on top of each jar of preserves. Let it stand and harden.
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Carrot and Raspberry Preserve

Place carrots in a pot with enough water to cover. Bring to a boil, covered & cook till tender. Drain, reserving 1/2 cup of liquid. Puree carrots & liquid. Transfer to large pot. Add rhubarb & sugar to pot & stir till sugar is dissolved. Bring to a slow boil & simmer gently for 20 minutes. Remove from heat & pour into warm sterile jars.
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Cherry Preserves

Combine cherries and sugar. Heat slowly to boiling. Stir frequently. Boil 8 minutes. Let stand overnight. Pack without heating into sterilized jars.
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Cooked Strawberry Jelly Certo Liquid

* NOTE pk means 1 pouch containing 85 ml.

1. Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed.) Utensils should also be sterilized.
2.Stem and thoroughly crush fully ripe fruit. To extract juice, place prepared in jelly bag and squeeze. NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick. Wet cloth and spread over a colander or strainer in a bowl. Add fruit. Bring corners of cloth together. Twist bag or cloth and squeeze to extract juice. For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.
3. Using liquid measure, measue the amount of prepared juice and add to a large 4 to 8 qt pan. Add lemon juice if listed. Note: omit lemon juice in Red Raspberry jelly.
4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar specified and mix well.
5. Place pan over high heat; bring to a boil.
6. At once stir in Certo liquid. Bring to a full rolling boil and boil hard. for 1 minute, stirring constantly. Remove from heat.
7. Skim off foam with a metal spoon. Stir and skim for 5 minutes. 8. Pour quickly into prepared jars leaving 1/4 inch head room.
9. Seal jam at once with 2 piece metal lids or paraffin wax.

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Citron Preserves

Simmer slowly, stirring frequently, until thick.

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Crab Apple Jelly

Wash apples; remove stems and bad spots. Add water and cook apples until soft. Strain through a jelly bag to make 7 cups of juice. Combine juice and pectin in a large kettle and bring to a full boil over high heat, stirring constantly. Stir in sugar completely and while stirring, return to a full boil. Keep stirring while you boil for 1 minute. Remove from heat and skim foam from surface. Pour into hot sterilized jars. Wipe drips from inside and out of jars. Seal with hot lids and screw bands. Process 10 minutes in boiling water bath.
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Cranberry Conserve

Pick over and wash cranberries. Add water and boil until skins break. Add raisins, orange (thinly sliced and cut into small pieces) and sugar. Bring to a boil, then simmer for 20 minutes. Add nut meats that have been cut into small pieces. Cool slightly. Pour into jars. Seal with paraffin wax.
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Cranberry Orange Chutney

In large saucepan, stir together cranberries, onion, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, ginger and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened. Pour into hot, sterilized jars, leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks. Or process in boiling water bath for 5 minutes; store in cool, dark, dry place. Makes about 5 cups.
Per 2 tsp.: about 20 calories, negligible protein, 0 g fat, 5 g = carbohydrate.

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Cranberry Preserves

Peel, core and coarsely dice apples. Heat sugar and water in heavy large saucepan over low heat, swirling pan occasionally, until sugar dissolves. Add cranberries, apples and lemon peel. Bring to boil. Reduce heat to medium and cook until consistency of thick jam, stirring frequently, about 20 minutes. Stir in cassis to taste. Cool completely before serving. (Can be stored in refrigerator 1 month.)
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Cranberry relish

Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container.
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Cranberry raspberry Preserves

Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour. Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat. Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil. Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more. Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles when pused to one side, it is ready. If not, continue cooking for 5 minutes and retest. When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot-water bath for 5 minutes. Remove, cook, check seals, label, and store. Makes 4 one pint jars.
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