new to the flock Posted March 3, 2006 Report Share Posted March 3, 2006 Some of my favourite jams and jellys; Also includes Apple Butter, Pear Butter, and Pumpkin Butter ................................................................................ ...................................... Apple Marmalade Mississippi Cooperative Extension 8 cups thinly sliced apples, about 3 lbs 1 orange 1 1/2 cups water 5 cups sugar 2 tablespoons lemon juice To prepare fruit. Select tart apples. Wash, pare, quarter, and core the apples. Slice thin. Quarter the orange, remove any seeds, and slice very thin. To make marmalade. Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water, or until the mixture thickens. Remove from heat; skim. Pour immediately into hot, sterile canning jars to 1/4 inch from top. Seal. Process 5 minutes in boiling water bath. Makes 6 or 7 half-pint jars. ................................................................................ ............................... Red Currant Jelly Gelée de Groseilles 8lbs. (4kg) red currants, rinsed 7 cups (3 pounds, 1 1/2 kg) sugar You will need to prepare fourteen 8oz. jars and lids that have been sterilized. Set them aside while cooking the jelly. After rinsing the berries, place them, still wet, in a large pot over medium heat. Stir them as they cook to release their juices. After they are real juicy, strain them through a fine strainer, saving the juice in a large bowl held underneath the strainer. Place the strained juice into the pot with the sugar and stir-cook until it is dissolved. Bring to a boil. Boil for 3 minutes. Skim the foam off as it builds up and when the 3 minutes are up add it to the jars, leaving some headroom (about 1/4 inch) at the top. Seal according to regular canning instructions. ................................................................................ .................................. Brandied Cherries From Burbage 6 lbs. dark, sweet cherries 1 c. sugar 1 c. water 1/4 c. lemon juice 1 1/4 c. brandy Wash & pit cherries. Combine sugar, water & lemon juice in a large saucepot. Bring to a boil; reduce heat to a simmer. Add cherries & simmer until hot throughout. Remove from heat; stir in brandy. Pack hot cherries into hot jars, leaving 1/2" headspace. Ladle hot syrup over cherries, leaving 1/4" headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Makes about 6 pints. ................................................................................ .............................. Colin Meagan's Chilli Jelly (Good with cold meats and sausages) Makes about two jars worth Ingredients 1 lb cooking apples 1 lb plums 1 1/2 pint water 3 fl oz apple cider vinegar Roughly 1 lb sugar per pint of juice 4 oz (or to taste), per pint of juice, of deseeded and finely chopped chillies Method Roughly chop apples. Put in large pan with plums and water. Bring to boil, cover and simmer for one hour. Then, add 3 fl oz apple cider vinegar and boil for 5 minutes. Strain juice off through a jelly bag until all juice filters through. Do not squeeze the jelly bag! Put the juice in a clean pan and gently heat whilst adding the sugar, ensuring that the sugar doesn't burn. When all the sugar has dissolved, boil vigorously until setting point is reached. This can be ascertained with the use of a jam thermometer. Let's say about 104.5° C for a medium consistency. Allow to cool and stir in the chillies when you're sure that the jelly is stiff enough to stop them floating straight to the top! Pour into warmed, sterilised, jars. ................................................................................ .................................. Crockpot Apple Butter 7 cups applesauce** 2 cups apple cider 1-1/2 cups honey 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp allspice ** preferably homemade, but a good-quality commercial kind, unsweetened, can be substituted In a crock, mix all ingredients. Cover and cook on LOW for 14-15 hours or until mixture is a deep brown. Pack while hot into 4 hot pint jars. Process in a hot water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. This is a simple version but it tastes just like the old-fashioned kind, baked down in a copper kettle over an open fire. Sweetened with honey, it has a smooth, smooth texture. Makes 4 pints. ................................................................................ ....................................... Crock Pot Apple Butter From Mary Peel and core apples, cut in quarters, enough to fill a 4 quart crock pot to about 1 1/2 inches from the top: ADD: 4 tsp. Cinnamon 1/2 tsp Cloves 1/2 tsp Salt 3 Cups Sugar Start on high with about 4 TB water, till it gets hot, then turn on low and cook all day. When it is done and apples are fully cooked down put small amounts into food processor and zap quickly till smooth. NOTE: If you are canning this, put into jars and seal while "HOT" ................................................................................ .................................... Ingredients: 4 cups yellow parts of dandelion blossoms 3 cups boiling water 4 1/2 cups sugar 2 Tbsp Freshly squeezed lemon juice 1 pkg powdered pectin Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms.. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly. Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very gentle heat about 10 minutes. Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water. Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up. Add more water to make up 3 cups. You lose some water because it is caught in the blossoms. Strain the water very well. I use a coffee filter. Combine water with lemon juice, sugar and pectin. Bring to roiling boil and stir until sugar is dissolved. Boil hard for one minute. Skim. Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier. ................................................................................ ................................... Elderberry Jelly 3 pounds elderberries 1/2 cup lemon juice 1 box low-sugar pectin 5 cups sugar Wash and pick over berries and place in saucepan. Cook over low heat until juice begins. Simmer for 15 minutes. Strain liquid through jelly bag or double layer of cheesecloth and let drip overnight. Measure juice and add water, if necessary, to make 3 cups. Add lemon juice and pectin and bring to boil. Add sugar and boil for one minute. Pour into sterilized jars and cap with canning leads or seal with pectin. Jars sealed with canning lids may be processed for 5 minutes in boiling water bath, if desired. Makes: 6 cups. ................................................................................ .................................... Freezer Peach Jam Source: National Peach Commission 4 cups peeled, crushed fresh peaches 1/4 cup lemon juice 1 package powdered fruit pectin, 1 3/4 oz 1 cup light corn syrup 5 1/2 cups sugar Measure peaches into a large kettle and add lemon juice. While stirring, slowly add pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat until just warm to the touch (about 100 degrees F). Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until "jellied." Store in freezer until ready to use. Keep in refrigerator once jar has been opened. Yield: 8 half-pints. ................................................................................ ................................... GOOSEBERRY JAM Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Gooseberries 3/4 lb Sugar Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon. Mrs. Ida Lyon, Kenosha, WI. ................................................................................ ................................... GRAPE-PLUM JELLY -------------------------------------------------------------------------------- 3-l/2 lb. ripe plums 3 lb. ripe Concord grapes 1 cup water l/2 tsp. butter or margarine to reduce foaming (optional) 8-l/2 cups sugar l box (l-3/4 oz.) powdered pectin YIELD: About l0 half-pints PROCEDURE: Wash and pit plums; do not peel. Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water. Bring to a boil, cover, and simmer l0 minutes. Strain juice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside. Combine 6-l/2 cups of juice with butter and pectin in large saucepan. Bring to a hard boil over high heat, stirring constantly. Add the sugar and return to a full rolling boil. Boil hard for l minute, stirring constantly. Remove from heat, quickly skim off foam, and fill hot, sterile jars, (see directions below for sterilizing jars) leaving l/4-inch headspace. Adjust lids and process. ................................................................................ ............................ Habanero Jelly -------------------------------------------------------------------------------- Habanero Jelly Yields: 7 half-pint jars Ingredients: 3 large fleshy orange bell peppers 5 to 10 ripe habanero peppers 1 1/2 cups distilled white vinegar 7 cups sugar 9 fl oz liquid fruit pectin (Certo or equivalent) Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros...yes... seriously... USE GLOVES!). Put peppers and the vinegar in a blender and process until smooth. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan. Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes. Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars. ................................................................................ .................................. Hedgerow Jam Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 450 g Bramley or other cooking apples - peeled, cored and roughly chopped 900 g blackberries 450 g blueberries -- ...or... 225 g blueberries -- and 225 g elderberries 1 orange -- rind and juice of 1/2 cinnamon stick 1 kg granulated sugar 1. In a preserving pan, stew the chopped apples with 425ml/15floz water for 15 minutes until soft. Add the blackberries, blueberries and elderberries, if using, finely grated orange rind and juice, and cinnamon; cook for 10 minutes until the berries start to break up. 2. Add the sugar over a low heat, stirring until dissolved. Remove the cinnamon stick and boil rapidly for 15-20 minutes, or until a good set is obtained. Pour into hot sterilised jars, cover and label. - - - - - - - - - - - - - - - - - - NOTES : Any windfalls which will cook to a pulp are suitable for this recipe. Makes 1.8-2.25kg / 4-5lb ................................................................................ .................................. Hot Pepper Jelly 4 large green bell peppers 1/2 cup fresh hot red peppers, about 12, OR 4 tablespoons crushed dried red pepper 7 cups sugar 1 1/2 cups white vinegar green food coloring 2 bottles liquid pectin, (6 oz each) In a large pot, place peppers that have been ground fine, (use juice and pulp), sugar and vinegar. Bring to a full boil; reduce heat to low and simmer 10 minutes. Add green food coloring and pectin. Stir well. Bring mixture to a boil over high heat; reduce heat and boil 1 minute. Remove from heat and pour mixture into hot dry, sterilized half-pint jars, leaving a scant 1/4-inch head space. Seal immediately. Process in a hot water bath for 15 minutes; remove jars and let cool upright. Makes 8 pints. ................................................................................ ................................... Title: ISLAND JAM Categories: J, A, M Yield: 1 Servings 4 c Cantaloupe, peeled and Diced 3 Oranges, peeled and diced 1/4 c Lemon juice 4 c Sugar 1 ts Lemon rind 1 ts Orange rind 1/2 ts Salt 3 c Bananas Combine cantaloupe, oranges, and 1/4 cup lemon juice in heavy saucepan. Bring to a boil and simmer for 15 mintues. Add sugar, lemon rind, orange rind, and salt. Continue simmering for 30 mintues. Add 3 cups sliced bananas and continue simmering for an additional 15 mintues. Pour into jelly jars and cover with paraffin. Can be frozen. Yield 8 (6 ounce) jars. ................................................................................ .................................... Serves: Watkins Online Ingredients: 6 Lemons 1 1/2 c Water 1/8 ts Baking soda 5 c Sugar 1 Pouch liquid pectin -------------------------------------------------------------------------------- Instructions: Remove peel from lemons; discard white membrane and cut rind into slivers. Section lemons, remove seeds, and chop pulp. Set aside. Combine rind, baking soda, and water in a saucepot. Cook, over medium high heat, until mixture boils, stirring frequently. Add sugar and reserved fruit, stirring well. Cook until mixture reaches a full, rolling boil, stirring occasionally. Boil hard 1 minutes. Remove from heat; stir in pectin. Skim foam. Let stand for 5 minutes, stirring occasionally to distribute fruit. Pour into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 4 half pints. (960 mL) ................................................................................ ....................................... Peach Marmalade 1 small orange 1 lemon 1/4 cup water 3 pounds peaches 1 package powdered fruit pectin, (1 3/4 oz pkg) 5 cups sugar Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices. In medium saucepan combine fruit slices and water. Cover and simmer the orange and lemon mixture for 20 minutes. Peel, pit, and finely chop peaches. In 8- to 10- quart kettle or Dutch oven combine orange and lemon mixture and chopped or ground peaches. Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar; bring again to full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute. Remove from heat; quickly skim off foam. Pour at once into hot sterilized jars; seal. Makes 7 or 8 half-pints. ................................................................................ ............................... Peach Butter -------------------------------------------------------------------------------- Yields: 2 half pints and one small jar Ingredients: 3 1/2 lbs peaches 1 3/4 cups granulated white sugar 1 tablespoon lemon juice 1/4 teaspoon almond Flavouring Place peaches in boiling water 2 at a time for 30 sec. to one minute. Remove from water and peel. Remove pits. Grind or mash peaches, then combine with other ingredients in a large saucepan. Bring to a boil on medium heat, stirring often. Boil, again stirring often, for about one hour and fifeen minutes until thickened. A spoonful on a chilled saucer should remain smooth with no watery sign. Fill hot sterilized jars to within 1/4" from the top andseal. ................................................................................ .................................. Persimmon Jelly Recipe courtesy of All Country Recipes 1 c. water 1 tangerine 1 lemon 3 c. sugar 1 pkg. Sure Jell Take wild persimmon, wash and cover with water. Bring to a boil and cook until tender. During cooking, add water as needed to avoid burning. Remove from heat and strain through colander or cloth. To each cup of persimmon pulp add the above ingredients. Mix Sure Jell with pulp, water, juice of lemon and tangerine; bring to boil over high heat, stirring occasionally. At once, add sugar. Bring to rolling boil and cook 1 minute. Remove foam and fill glasses immediately. ................................................................................ ................................... Rhubarb Strawberry Jam Recipe Here's a really easy and quick jam recipe using rhubarb. And just about every Alaskan with a garden has a plot of this versatile plant growing somewhere. You can use other flavors of jello to make different combinations. I've used cherry and raspberry flavors for a nice variety. Cut rhubarb in half inch slices. Stir rhubarb and sugar together. (I found 3 cups to be enough.) Let stand for 2 to 3 hours. The rhubarb juices will be drawn from the plant to make a liquid for cooking in. Bring to a full boil, and boil for 5 minutes. Add jello, stir well. Pour into clean hot jars, put on seals, rings and tighten down. Process for 10 minutes in boiling water bath. ................................................................................ ...................................... Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam). Buing to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liguid honey. ................................................................................ ................................... Rose Petal Jam 1 cup fresh rose petals (must never have been sprayed with any chemicals) 3/4 cup water Juice of 1 lemon 2 1/2 cups sugar, 1 package pectin (ie. Sure Jell) 3/4 cup water Puree rose petals, 3/4 cup water and lemon juice in blender until smooth. Slowly add sugar. Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended. Do this very quickly - it sets up FAST!! Pour into baby food jars. Let set for 6 hours, till firm. Will keep one month in refrigerator. Freezes well. ................................................................................ ........................... Spiced Pear Butter -------------------------------------------------------------------------------- Yields: 5 half pints Ingredients: 6 pounds ripe pears (about 16 large) peeled, cored and chopped 3 cups apple juice 4 (3-inch) sticks cinnamon, broken into pieces 2 (1-ounce) slices fresh gingerroot 12 whole allspice 8 whole cloves 3 cups sugar Combine pears and apple juice in a large pot. Tie broken cinnamon sticks and next 3 ingredients in a piece of cheesecloth; add to pear mixture. Bring to a boil; cover, reduce heat, and simmer 45 minutes to 1 hour until pears are tender. Drain pears, and discard spice bag. Mash pears or process in food processor until smooth. Return pear puree to pot and add sugar. Cook, uncovered, over medium heat 30 to 40 minutes or until mixture thickens, stirring frequently. Remove from heat, and quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes. Spicy Pumpkin Butter -------------------------------------------------------------------------------- Categories: Jams Yield: 1 servings 1/4 c Dark brown sugar, packed 2 tb Sugar 1/4 c Water 1/2 ts Allspice 1/4 ts Ginger 1/4 ts Cloves 1/4 ts Nutmeg 1/2 ts Cinnamon 1 1/2 c Pumpkin TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. YIELD: 2 cups NOTE: Use this as you would apple butter. ................................................................................ ................................... Watermelon Jelly 4 c. seeded, diced watermelon 3 1/2 c. sugar 2 tbsp. lemon juice 1/2 of a 6 oz. pkg. liquid fruit pectin (1 foil pouch) Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6- to 8-quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long-handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle or Dutch oven from heat; skim of foam. Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints. ................................................................................ ............................... Jalapeno Pepper Jelly Submitted by: Brenda Moore Makes 6 small jars " This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese. " 3 green bell pepper, minced 2 (4 ounce) cans diced jalapeno peppers 1 1/2 cups distilled white vinegar 6 1/2 cups white sugar 1/2 teaspoon cayenne pepper 1 (6 fluid ounce) container liquid pectin 5 drops green food coloring Directions 1 In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil. 2 Stir in pectin; boil 5 minutes longer, stirring constantly. Skim off foam, and remove from heat. 3 Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes. ................................................................................ ................................... Jalapeno Jam -------------------------------------------------------------------------------- 6 fresh jalapenos 1 small green bell pepper 6 cups sugar 1 cup cider vinegar 1/2 of a 6 ounce package liquid pectin 1/4 cup lime juice Remove seeds and veins from jalapenos (wearing rubber gloves). Coarsley chop jalapenos and bell pepper. Using food processor or blender, puree jalapenos and bell pepper. Combine puree, sugar, and vinegar in very large pan or stock pot. (Mixture will foam a lot!) Bring to a boil over medium high heat, stirring constantly. Boil 3 minutes. Quickly stir in pectin and lime juice. Boil 1 minute longer, stirring constantly. Remove from heat and allow to stop bubbling a minute or so. Skim off foam before canning. Yield: 6 half-pints ................................................................................ .................................. Title: Apple Blueberry Conserve Categories: Yield: 4 Half pints 3 lg Granny Smith apples 3 c Fresh blueberries; rinsed .. and picked over 3 c Sugar 1/4 c Crystallized ginger; .. optional 1/4 c Golden raisins 1/4 c Apple schnapps or juice 3 (3") strips lemon zest, .. slivered 1/4 c Lemon juice 6 tb Creme de cassis 3/4 c Chopped pecans Peel, core and chop the apples. You should have about 3 cups. Bring apples, blueberries, sugar, candied ginger, raisins, apple schnapps or juice, zest and lemon juice to a boil over moderately high heat, stirring occasionally, until sugar dissolves. Cook 15 minutes, skimming the surface and stirring often to prevent sticking. Stir in creme de cassis; lower heat and continue boiling and stirring until mixture thickens, about 5 minutes more. Remove from heat, stir in chopped nuts. Immediately pour into 4 hot sterilized half pint jars. Tightly close caps and store in the refrigerator when cooled. Quote Link to comment Share on other sites More sharing options...
buzzer1 Posted March 3, 2006 Report Share Posted March 3, 2006 Blimey NTTF...... so this is what ya get up to during the day !!! I can just picture you in a pinny ......suits you sir :blink: All the best Buzz :thumbs: P.S ... T wants to print ya recipe's off and sends her thanks Quote Link to comment Share on other sites More sharing options...
new to the flock Posted March 3, 2006 Author Report Share Posted March 3, 2006 Buzz: The lovely T is more than welcome to the recipes.... :blink: I will post a couple of pics asto what I have been at today....shortly...needs a few more minutes yet :thumbs: :blink: NTTF Quote Link to comment Share on other sites More sharing options...
buzzer1 Posted March 3, 2006 Report Share Posted March 3, 2006 Buzz: The lovely T is more than welcome to the recipes.... I will post a couple of pics asto what I have been at today....shortly...needs a few more minutes yet :thumbs: :blink: :blink: NTTF :o ....is it burnt enough :o Buzz Quote Link to comment Share on other sites More sharing options...
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