Persimmon Chutney2 pounds ripe persimmons1 cup chopped onions1/2 cup white vinegar1/4 cup water1/4 cup raisins1/4 cup dark brown sugar1 tablespoon unsulphured dark molasses1 tablespoon mustard seeds1/2 teaspoon powdered ginger1/2 teaspoon white pepper

How to CanuFilling and Sealing Jars/uLadle prepared food through a wide mouth funnel into clean, hot canning jars. Leave headspace as indicated in recipe. Wipe jar rims clean, place lids on jars with sealing compound next to the glass, and screw the ring bands on firmly, but not

Berry Jam2 envelopes unflavored gelatine1 cup cold water4 1/2 cups strawberries, sliced (or blueberries)1/2 cup granulated sugar1/4 cup lemon juice2 to 3 tablespoons raspberry or orange liqueur (optional)In large saucepan, sprinkle unflavored gelatine over cold

Berry JuicesUse fresh, juicy berries such as blackberries, boysenberries, loganberries and raspberries.Place berries in a large pot. Crush; and heat until berries are soft and render their juice. Strain through jelly bag or a colander lined with four layers of cheesecloth into a l

Blackberry Jam2 quarts fresh blackberries (1/4 of which are unripe)6 cups granulated sugarWash berries and cook in saucepan over moderate heat until juice begins to flow and berries are soft. Run through a food mill to obtain juice and pulp. Measure out 4 cups of juice and pul

Apple Pepper Jelly2/3 cup hot pepper (jalape?o, haba?ero), finely minced2 1/2 cups apple juice2 tablespoons vinegar6 cups granulated sugar1 package pectin3/4 cup waterFew drops green food coloringMix first four ingredients. Boil pectin and water for one min

Apricot Pepper Jelly1 pound haba?ero or jalape?o peppers1 cup cider vinegar1/2 cup apricot nectar6 cups granulated sugar1 package Certo�6 drops orange food coloringCut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.p

Crabapple Hot Pepper Jelly2 pounds crabapples1 1/2 cups waterRed wine vinegar3 3/4 cups granulated sugar1 cup sweet green bell peppers1/3 cup hot peppers*Mix and match hot peppers for color and degree of heat.In a Dutch oven, combine crabapples with wate

Grand Marnier Marmalade2 cups thinly sliced kumquats2 cups navel oranges, seeded and chopped7 cups water1 teaspoon grated fresh lemon rind3/4 cup Grand MarnierSugar equal to cooked fruitPlace kumquats, oranges, and water in glass bowl. Cover and let stand in a

Brandied Cherries3 1/2 pounds Bing cherries2 cups granulated sugar1 1/2 cups water2 tablespoons lemon juice1 1/4 cups brandyRinse, stem and pit cherries. Combine sugar, water and lemon juice in saucepan. Heat to a boil, stirring to dissolve sugar. Pour 1/4 cup syru

Blueberry Marmalade3 cups fresh or frozen blueberries3 cups granulated sugar2 limes1 lemon1/4 teaspoon ground gingerPeel limes and lemon, being careful to take only the colored part of the peel, not the white. Slice the peel into strips. Put the peel into a small s

Candy Apple Jelly7 cups apple juice1 cup red cinnamon candies8 cups granulated sugar1 box Sure Jell Fruit Pectin1/2 teaspoon butter or margarineMeasure apple juice and cinnamon candies into 6 or 8 quart saucepan.Prepare jars by placing jars on a rack in a ca

Cactus Date Conserve2 cups prickly pear cactus, thinly sliced1 1/2 dozen dates, stoned and cut into piecesJuice and grated rind of 1 orange2 slices pineapple, thinly sliced4 teaspoons lemon juice1/2 cup pineapple juice1 1/2 cups granulated sugar1/3 cup walnuts

Apple Cider Jelly1 quart apple cider2/3 cup red hots candy1 (1 3/4 ounce) package powdered fruit pectin5 cups granulated sugarPlace apple cider, red hots and pectin in a large kettle, and bring to a full rolling boil. Add sugar; return to a full rolling boil, stirring

Chinese Plum SauceServe this with egg rolls or brush it over chicken and ribs on the grill8 cups plums, pitted, halved (3 pounds/1.5 kg)1 cup onion, chopped1 cup water1 teaspoon gingerroot, minced1 clove garlic, minced3/4 cup granulated sugar1/2 cup rice vi

Cantaloupe JamCantaloupe (very ripe)3/4 pound granulated sugar per pound of cantaloupe1/2 teaspoon each ginger, mace and cinnamon    per each pound of cantaloupePeel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe into

Cantaloupe Jelly2 1/2 pounds peeled and diced cantaloupe2 1/2 cups granulated sugar1/2 teaspoon vanilla extract1 peel of tangerine or orangePlace cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.Drain the cantaloupe, pouring o

Champagne Jelly1 (1 3/4 ounce) package powdered pectin3/4 cup water3 cups champagne or dry white wine4 cups granulated sugarThoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium and

Blueberry Marmalade1 medium orange 1 medium lemon 3/4 cup water 1/8 teaspoon baking soda 4 cups fresh blueberries, crushed 5 cups granulated sugar 1 (6 ounce) package liquid fruit pectinPeel orange and lemon. Finely chop rind and place in large cooking pan.

Apple Pie FillingSource: University of California Cooperative ExtensionMakes about 8 quarts.The best apples for this recipe are firm and crisp types such as Rome, Pippin or Granny Smith. Each quart makes one 8 inch pie.To use the filling, just pour it into an unbaked

Cranberry Rum SauceYield: 6 cups1 1/2 cups granulated sugar1 1/2 cups water1 (8 inch) cinnamon stick, broken6 whole cloves1/8 teaspoon mace8 cups cranberries4 medium apples, peeled, cored and diced1/2 cup golden rumIn a non reactive Dutch oven, c

Amaretto Peach Pecan PreservesThis makes great holiday gifts!2 pounds fresh peaches, peeled 1 cup golden raisins 3/4 cup water (more if needed)1 1/2 tablespoons finely grated orange zest 2 tablespoons strained fresh lemon juice 3 cups granulated sugar 1/2 c

Apricot Jalapeno Preserves1/2 cup jalapeno peppers, stems and seeds removed 1 large red bell pepper, stem and seeds removed 2 cups cider vinegar 1 1/2 cups dried apricots, chopped 6 cups granulated sugar 3 ounces liquid pectin 4 drops red food color (optional)

FigsFigs (not too ripe)WaterSugarCorn syrup (optional)Few slices lemonWash figs thoroughly. Cover with water and boil for 2 minutes. Drain and use this water to make a thin syrup. Boil figs 5 minutes in syrup. If a sweeter product is desired, make a heavy syrup wit

Crab Apple Jelly5 pounds whole crab apples5 cups water2 (4 ounce) blocks paraffin1 (1 3/4 ounce) box Sure Jell�8 cups granulated sugarWash apples and remove blossom ends. Leave crab apples whole. Do not peel or core. Add water to apples; cover and simmer for 15 min

Cranberry Juice4 quarts (4 pounds) cranberriesWater3 to 3 1/2 cups granulated sugarBring cranberries and 4 quarts water to a simmer in a large pot. DO NOT BOIL. Simmer 5 minutes, or until most berries burst. Pour berries and juice into damp jelly bag or a colander lined wi

Dutch Apple Pie Jam1 pound tart green apples 1/2 cup raisins 1 cup water 1/3 cup lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 1/2 cups granulated sugar 1 cup firmly packed light brown sugar 1/2 teaspoon butter or margarine1 pou

Grapefruit Jelly3 cups grapefruit juice (fresh or canned) 4 cups granulated sugar 1 (1.75 ounce) box pectin 3 drops red food colorAdd pectin to juice and bring to a boil. Add sugar and bring to a rolling boil for 1 minute. Add food color. Skim and pour into six 6 ounce

Grapefruit Marmalade1 to 3 Texas Ruby Red or Rio Star grapefruit 1 lemon 1 1/2 cups water 1/8 teaspoon baking soda 5 cups granulated sugar 1/2 (6 ounce) bottle liquid fruit pectinRemove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters

Apple Butter15 medium size apples1 1/2 quarts cider3 cups granulated sugar1 teaspoon cinnamon1 teaspoon allspice1 teaspoon cloves1/4 teaspoon nutmegWash and slice firm tart apples; no need to remove core � just seed and peel. Add cider and boil for 15 minut

Crimson JamThis makes a beautiful Christmas season hors d`oeuvre when used in combination with Jalape?o Jelly.6 large red bell peppers2 tablespoons salt1 cup cider vinegar2 cups granulated sugarRed food coloringSeed the peppers and grind them coarsely. Put t

Drunken Cranberry SauceAlthough this sauce isn`t canned, it will keep at least two weeks in the refrigerator.1 (12 ounce) bag fresh cranberries1 to 1 1/4 cups granulated sugar1/4 teaspoon ground cinnamonDash of nutmeg1/4 cup bourbonPreheat oven to 350 degree

Fig Jam3 1/4 pounds fully ripened figs1/2 cup lemon juice1 teaspoon grated lemon rind1/2 cup water1 (1 3/4 ounce) box Sure Jell�7 1/2 cups granulated sugarTrim stems, grind figs and place in large saucepan. Stir in lemon juice, grated lemon rind and water. Add

Fig Preserves2 pounds figs, unpeeled3 cups granulated sugar1 cup water8 thin lemon slicesRinse figs well in cool water. Soak for 15 to 20 minutes. Make a syrup by boiling the sugar and water together. When syrup is clear and slightly thick (about 10 or 15 minutes), add

Fruit ButteruPreparing Fruit for Butters/uApples: Peel, core and slice or quarter. Cook with half a much water or apple cider as fruit or use a combination of the two liquids.Apricots: Skin, pit and crush fruit. Cook in its own juice or one fourth as much water as fruit. O

Apple JuiceQuarter apples and use fruit press or cider mill to press out juice. Pour juice into a large pot and heat almost to the boil, but do not boil. Skim off foam with a metal spoon and pour through a damp jelly bag or filter paper. Quickly pour into clean, hot jars, leaving 1/2 inc

Ginger Pear Honey10 pounds cooking pears, peeled and quartered1 lemonGrated rind and juice of 2 lemons4 ounces ginger root, grated, or 2 tablespoons powdered ginger7 1/2 pounds sugarGrind pears and lemon with a meat grinder. Add grated rind and juice of other 2 lem

Gingered Cantaloupe PicklesThis is best made with under ripe cantaloupes found readily in chain groceries.1/2 cup pickling lime2 quarts water2 small cantaloupes (about 3 1/2 pounds total)5 cups granulated sugar2 1/2 cups distilled white vinegar1/3 cup minced cr

Golden Marmalade6 ounces dried apricots, halved1 1/4 cups water, divided1 (8 ounce) can pineapple tidbits, or sliced    pineapple cut into bits, with juice1 large or 2 medium oranges, cut into pieces, seeds removed1 small lemon, cut into pieces, seeds r

Grape JuiceIncrease the ingredients as necessary for the quantity desired. This recipe can also be used for berries.1 cup grapes1/2 cup granulated sugarBoiling waterPut firm ripe, washed, stemmed, halved and seeded grapes in the bottom of a clean, hot quart jar. Add