| plum conserve |
Plum Conserve2 cups plums, seeded, peeled and chopped2 cups granulated sugarPut the plums in a saucepan and pour sugar on top. Place the pan over medium heat and bring to a simmer. Do not stir the mixture until the sugar on top of the plums is nearly melted, then stir it frequently until the mixture is thickened, about 15 to 20 minutes. DO NOT OVERCOOK.Remove it from the heat and allow it to...
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| pomegranate jelly |
Pomegranate Jelly1 package Sure-Jell®3 1/2 cups pomegranate juiceParaffin1/4 cup lemon juice4 1/2 cups granulated sugarJuice pomegranates by cutting in half and juicing in an electric juicer. Mix Sure-Jell® with the juices and bring to a hard boil; add sugar all at once. Bring to a hard boil and boil for 1 minute. Let set 1 minute, then skim. Pour into glasses and cover with paraffin while warm.
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| port wine jelly |
Port Wine JellyYou can use any wine you like for this jelly. Just substitute your favorite, and eliminate the cinnamon sticks.2 cups good-quality port wine3 cups granulated sugar1 tablespoon freshly-squeezed lemon juice2 cinnamon sticks, broken in half3 ounces liquid pectin (Certo®)Prepare canning jars according to manufacturer's directions. Combine port, sugar, lemon juice and cinnamon sticks...
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| preserved lemons |
Preserved LemonsChoose smooth, thin-skinned, unblemished lemons. Scrub them well. Make two vertical cuts in a cross to within about 1/2 inch of their base, so that they still hold together. Put 1/4 teaspoon of salt into the center of each lemon and press them closed. Pack tight in sterilized glass jars. Sprinkle 1 tablespoon of salt and the strained juice of 1 lemon into each jar. Top off each...
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| prickly pear jelly |
Prickly Pear JellyThis recipe comes from the University of Arizona. The desert is just filled with this wonderful fruit, free for the taking.2 1/2 cups juice, 1 quart fruitWater to cover in kettle1 package powdered pectin (not liquid)3 tablespoons lemon or Mexican lime juice3 1/2 cups granulated sugarSterilized jelly glassesMelted paraffinUse red, ripe, tuna (fruit). If fruit is very ripe, try...
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| quince jelly |
Quince Jelly4 1/2 cups prepared juice (about 3 pound ripe quinces and 4 cup water)1/4 cup lemon juice (2 lemons)6 1/2 cups granulated sugar1 box Sure-Jell® Fruit PectinPrepare the juice. Core and grind about 3 pounds fully ripe quinces (do not peel). Place in large pan, add water, bring to a boil, cover, and simmer 15 minutes.Place juice in jelly cloth or bag; squeeze juice. Measure 4 1/2...
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| raspberry jam |
Raspberry Jam2 pounds raspberries3 cups granulated sugarJuice of 1 lemonRinse and mash berries. Place in a 6-quart or larger pot with sugar and slowly bring to a boil, stirring to dissolve sugar. Boil for 20 to 30 minutes, stirring frequently to prevent sticking and scorching, until thickened. Jam will thicken as it cools. Add lemon juice at the end of cooking time.Remove from heat and skim off...
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| rhubarb chutney |
Rhubarb Chutney8 cups rhubarb, finely chopped1/2 cups chopped onion1 1/2 cups chopped raisins3 1/2 cups brown sugar1/2 cup vinegar1 teaspoon salt1 teaspoon cinnamon1 teaspoon ground ginger1 teaspoon allspiceCook first 5 ingredients until thick, about 25 minutes, stirring frequently. Add salt, cinnamon, ginger and allspice and cook 5 minutes longer. Pour boiling hot into hot sterilized jars,...
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| rhubarb jam |
Rhubarb Jam5 cups rhubarb, finely cut1 (20 ounce) can crushed pineapple3 cups granulated sugar1 small box strawberry or raspberry gelatinCombine rhubarb, pineapple and sugar. Let stand for 3 hours or overnight.Cook slowly for 15 to 20 minutes, then add gelatin. When gelatin is dissolved, pack in clean jars and freeze or refrigerate.
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| rose petal jam |
Rose Petal JamImportant: Make sure the rose plants have not been sprayed with insecticides. Use only those roses that have not been sprayed or sprayed only with liquid detergent.Cover 1 pound strongly scented rose petals with 2 cups water. Bring to a boil. Strain the liquid and reserve petals. Return liquid to pan. Add 3 pounds sugar. Bring to a boil and cook until thick. Add juice of 1 lemon....
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