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Recipes Preserving

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 frequ
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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
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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 liqu
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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 steril
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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
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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 pee
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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 scorch
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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, abou
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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.
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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 re
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Rosy peach conserve

Rosy Peach Conserve18 peaches, peeled, pitted5 medium oranges, quartered, seededSugar1 cup maraschino cherries, chopped1/2 cup chopped nutsRun peaches and oranges through food chopper, using coarse blade. Measure fruits and add 1 1/2 times as much sugar as fruit. C
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Nectarine-orange marmalade

Nectarine Orange Marmalade3 pounds nectarines3 medium size oranges4 1/2 cups granulated sugarWash, blanch, peel and pit nectarines; wash the oranges. Remove the peel from 1 1/2 of the oranges and discard it. Put the nectarines and the peeled and unpeeled oranges through a
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Peachy jalapeno jelly

Peachy Jalapeno Jelly12 peaches, skinned7 large jalape?os, chopped5 to 6 cups granulated sugar1 package pectinCook the peaches until done, but not too mushy. Add the jalape?os and cook until tender. Add sugar and cook until thickened, then add pectin. Cook an additiona
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Pumpkin butter

Pumpkin Butter3 1/2 cups fresh ground pumpkin or canned pumpkin pur?e2 1/2 cups light brown sugar1 lemon, juice and grated rind1 tablespoon ground ginger1 1/2 teaspoons cinnamon1/4 teaspoon allspiceIf using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon
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Rosemary jelly

Rosemary Jelly1 1/4 cups boiling water2 tablespoons minced fresh rosemary3 cups granulated sugar1/4 cup vinegar1 (3 ounce) pouch liquid fruit pectin2 to 3 drops green food coloringIn a large saucepan, combine boiling water and rosemary; cover and let stand for
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Mango relish

Mango Relis mango, cut into 1/2 inch cubes2 green onions, green part only, minced1/4 teaspoon sesame oilJuice of 1/2 limeCombine all ingredients and stir gently.Makes about 1 1/4 cups.
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Lavender jelly

Lavender JellySource: iThe Forgotten Art of Flower Cookery/i2 1/4 cups bottled apple juice (the clearest you can find)1 cup lavender flowers3 1/2 cups granulated sugar1/2 (4 ounce) bottle liquid pectinPlace apple juice and lavender in a saucepan and bring to
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Maple syrup jelly

Maple Syrup JellyThis is an old time recipe.1 tablespoon lemon juice1 1/2 cups pure maple syrup1 bottle liquid fruit pectinPlace lemon juice in medium bowl. Add maple syrup and fruit pectin. Stir well. Pour into 2 (8 ounce) sterilized jelly jars. Cover at once with
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Mountain dew jelly

Mountain Dew Jelly3 1/4 cups Mountain Dew2 tablespoons lemon juice4 1/2 cups granulated sugar1 package Sure Jell pectinPour the Mountain Dew and lemon juice into a 6 to 8 quart pot. Bring to a boil and allow to boil for 3 minutes. Let it cool slightly, then follo
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Maraschino cherries

Maraschino Cherries4 1/2 pounds pitted red cherries4 1/2 pounds granulated sugar3 cups waterJuice of 1 lemon1 ounce almond extract1 ounce red food coloringuBrine/u2 quarts water2 tablespoons salt1 teaspoon alumSoak pitted cherries overnig
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Kiwi jam

Kiwi Jam4 1/2 cups prepared kiwi (about 4 pounds)1 box powdered pectin7 cups granulated sugarPrepare fruit by cutting in half and scooping out the pulp. Crush and heat over low heat for 3 minutes.Measure 4 1/2 cups fruit into large kettle. Add pectin and mix well. P
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Lemon jelly

Lemon Jelly1/2 cup lemon juice1 tablespoon grated lemon rind1 1/2 cups water4 1/2 cups granulated sugar1 bottle liquid fruit pectin3 to 4 drops yellow food colorCombine lemon juice, lemon rind and water in a bowl. Let stand for 10 minutes.Strain and pour
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Lemon verbena jelly

Lemon Verbena JellySource: Morning Sun Herb Farm Vacaville, California2 cups packed, coarsely chopped    lemon verbena leaves6 strips (1/2 x 3 inches) lemon zest2 1/4 cups water1/4 cup fresh lemon juice4 cups granulated sugar3 ounces liquid
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Mango butter

Mango Butter8 cups peeled and chopped ripe mango3 cups packed brown sugar3 tablespoons grated fresh ginger1 teaspoon grated fresh lime zest1/2 cup fresh lime juice1 teaspoon ground cinnamonPlace mangoes in a heavy saucepan over medium heat. Cook, stirring frequ
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Mango raspberry jam

Mango Raspberry Jam3 cups finely chopped, pitted, peeled mangoes (about 3 pounds)1 1/2 cups crushed red raspberries (about 1 1/2 pints)2 tablespoons lemon juice1 package fruit pectin5 1/2 cups granulated sugarPrepare home canning jars and lids according to manufact
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Kool-aid jelly

Kool Aid Jelly1 package Kool Aid, any flavor (no sugar added)1 package Sure Jell3 cups granulated sugar3 cups waterMix water, Sure Jell and Kool Aid together. Bring to a boil, stirring constantly. Stir in sugar. Stir and bring to a full rolling boil that cannot be stir
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Honey Packed Peaches

Honey Packed PeachesMakes 6 pints.2 3/4 cups water, divided1/4 cup lemon juice5 pounds peaches*, peeled, pitted and cut into wedges1 1/4 cups honey2 tablespoons vanilla extract6 small strips lemon zestIn a large bowl, mix 1/4 cup water and lemon juice. S
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Kiwi jam

Kiwi Jam3 cups chopped kiwi fruit1 packet powdered pectin 1 cup unsweetened pineapple juice 4 cups granulated sugarCombine kiwi, pectin and pineapple juice in large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil
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January Jelly

January Jelly1 cup water3 1/4 cups granulated sugar3 tablespoons strained lemon juice1 (3 ounce) pouch liquid fruit pectin1 (6 ounce) can frozen concentrated    orange juice, thawedPlace water in a 6 quart or larger pot and stir in sugar. Place o
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Ro-Tel Tomatoes

Ro Tel Tomatoes1 gallon tomatoes, peeled and chopped 2 green bell peppers, chopped 8 jalapeno or serrano peppers, chopped 3/4 cup vinegar 3/4 cup granulated sugar 1 1/2 tablespoons saltCilantro to tasteCumin to tasteMix together and cook 45 minutes. Put
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No-Cook Strawberry Butter

No Cook Strawberry Butter1 quart fully ripe strawberries1/2 teaspoon grated lemon rind1/4 teaspoon nutmeg4 cups granulated sugar2 tablespoons lemon juice1 pouch Certo® Fruit PectinStem strawberries and place 1 cup at a time in container of food processor with c
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One Hour Apple Butter

One Hour Apple Butter1 gallon applesauce1 box Sure Jell®2 pounds granulated sugar (more if apples are sour)1 bag cinnamon red hotsSeveral drops red food colorBring applesauce to boil, then add remaining ingredients. If not spicy enough, add a few drops of cinnamon
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Peach Chutney

Peach Chutney5 pounds peaches1 package golden raisins3 cups brown sugar2 cups chopped pecans1 can crushed pineapple1 pint vinegar4 ounces preserved ginger1 tablespoon cinnamon1 teaspoon allspice1 teaspoon clovesMix all together in a large kettle
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Peach Honey

Peach Honey3 cups soft peaches, crushed2 cups water3 1/2 pounds granulated sugar1 teaspoon powdered alumAdd water to crushed peaches and cook until peaches are soft. Add sugar; when it has dissolved, cook rapidly until thick. Add alum and cook 1 minute longer. Let stan
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Pear-Brandy Butter

Pear Brandy Butter4 pounds coarse pears, peeled, cored and chopped2 cups granulated sugar1 cup fresh orange juice1/4 cup pear brandy1 to 2 tablespoons fresh lemon juicePrepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon ju
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Pear Chutney

Pear Chutney3 cups cider vinegar2 pounds brown sugar6 pounds firm pears, cored, peeled and chopped2 medium onions, chopped2 cups golden raisins1/2 cup diced preserved ginger or    3 tablespoons chopped fresh ginger root2 cloves garlic, mincedbr
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Pear Mincemeat

Pear Mincemeat7 pounds cooking pears1 pound raisins1 tablespoon ground cinnamon1 tablespoon ground nutmeg1 tablespoon ground cloves1 tablespoon salt2 cups vinegar2 lemons, grated (juice and rind)3 pounds granulated sugarGrind together the pears and
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Pear Relish

Pear Relis2 pounds hard pears (about 40)    peeled, cored and quartered2 pounds onions, peeled and quartered4 green bell peppers, seeded and quartered5 cups white vinegar4 cups granulated sugar2 1/2 tablespoons salt2 tablespoons whole mixed pi
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Pear Preserves

Pear Preserves3 quarts pears, sliced or chopped3 cups water4 1/2 cups granulated sugar6 slices lemonWash and pare fruit. Cook until tender in water. Remove fruit and make a syrup of the liquid and sugar. Add fruit to partially cooled syrup and bring gently to a boil. A
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Peeled Fig Preserves

Peeled Fig Preserves6 cups granulated sugar4 pounds peeled figs1 lemon, slicedLayer sugar, figs and lemon slices in large pot and cook covered on very low heat until sugar dissolves (about 1 hour). Uncover and cook about 45 minutes longer, until figs are transparent.p
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