You are here: Recipes It > Recipes > Preserving


Peeled Fig Preserves

6 cups granulated sugar
4 pounds peeled figs
1 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.Lift out figs with a slotted spoon and cook the syrup about 15 minutes longer, until thicker. Put figs back into pot and let sit overnight.The following morning, heat figs to a boil and seal in jars.Yields 7 half pints.


Also see ...

Persimmon Chutney
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 (Upload by user)

How to can
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 (Upload by user)

Scuppernong or muscadine jelly
Scuppernong or Muscadine Jelly4 quarts scuppernong or Muscadine grapes2 2/3 cups granulated sugarWash grapes, mash and place in preserving pot with enough water to cover. Simmer for 20 minutes. Press out juice through a colander; then strain through cheesecloth. For one recipe (Upload by user)

Seasoned tomato sauce
Seasoned Tomato Sauce2 large onions, chopped4 medium carrots, sliced2 cups chopped celery2 green bell peppers, chopped18 to 20 large tomatoes1/4 cup olive oil2 teaspoons salt, or to tasteSaut? onion, carrots, celery and green peppers in olive oil until onio (Upload by user)

Spiced mangoes
Spiced Mangoes6 cups peeled, sliced mangoes3 tablespoons whole cloves1 tablespoon whole allspice1/4 teaspoon ground mace1 1/2 cups white wine vinegar1 1/2 cups water6 cups granulated sugar3 peppercorns per pintPeel, pit and slice the mangoes to measure (Upload by user)

Spiced pears
Spiced Pears7 pounds cooking pears2 cups vinegar4 cups granulated sugar1/2 cup water2 sticks cinnamon, broken1 tablespoon whole cloves1 lemon, sliced and seededPeel and core pears and cut in half. Immediately place in cold water to which a little lemon juic (Upload by user)

Spiced peaches
Spiced Peaches6 pounds fresh peaches2 ounces broken stick cinnamon1 ounce whole cloves3 pounds granulated sugar1 pint vinegar1 cup waterDip peaches in hot water and peel. Tie spices in a muslin bag. Combine sugar, vinegar, water and spices. Boil until clear, ab (Upload by user)

Spicy peach marmalade
Spicy Peach Marmalade1 (1 3/4 ounce) box Sure Jell®3 pounds ripe peaches, peeled and chopped fine or    put through a meat grinder (about 4 cups)5 1/2 cups granulated sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg/ (Upload by user)

Strawberry honey
Strawberry Honey2 1/2 cups crushed strawberries1 1/3 cups water6 cups granulated sugar1 teaspoon powdered alumCook water and sugar together for 7 minutes. Add crushed berries and boil for 5 minutes. Add powdered alum and remove from heat. Pour into jars and seal with p (Upload by user)

Strawberry lemonade
Strawberry Lemonade4 quarts strawberries, washed and hulled4 cups lemon juice3 quarts water6 cups granulated sugarPur?e strawberries in a blender, food processor or food mill. For a clearer lemonade, extract juice from strawberries with a juice extractor.Place s (Upload by user)
TAG: juice, strawberries, quarts, lemonade, strawberry, ,

Sun-cooked preserves
Sun Cooked PreservesThis is an ideal recipe for use in the Southwest where there are hot, dry days.3 pounds berries or cherries6 cups granulated sugar3 cups waterWash and pick over enough berries — strawberries, raspberries, blackberries, boysenberries, dark red che (Upload by user)
TAG: berries, syrup, preserves, cooked, ,

Easy Eggplant Pita
Easy Eggplant Pita
Black Bean Chili
Black Bean Chili
Filet Mignon with Rum Butter
Filet Mignon with Rum Butter
Peach Mousse
Peach Mousse
Tamarind marmalade
Tamarind Marmalade1 quart tamarinds1 1/2 cups waterGranulated sugar, heatedSimmer tamarinds in water until soft. Put through a sieve to remove fibers and seeds. Measure, then heat the pulp. For each cup of pulp add 1 cup of heated sugar. Simmer, stirring constantly, until (Upload by user)
TAG: tamarind, ,

Tangerine marmalade
Tangerine Marmalade4 pounds tangerines4 pounds granulated sugarPeel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold wa (Upload by user)
TAG: juice, tangerine, ,

Three-fruit marmalade
Three Fruit Marmalade1 1/2 pounds mixed citrus fruit (grapefruit, orange, lemon)12 cups cold water6 cups granulated sugarWash, dry, quarter, and seed fruit. Slice fruit quarters very thin. Measure 4 cups fruit and juice into an 8 quart heavy, enamel Dutch oven. Add water. (Upload by user)
TAG: fruit, water, three, ,

Tomato paste
Tomato Paste4 dozen large tomatoes2 teaspoons salt, or to tastePeel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking. Remove from heat and press through a fine sie (Upload by user)
TAG: paste, tomato, ,

Tomato relish
Tomato Relish30 large tomatoes10 large onions5 large green bell peppers1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground cloves3 tablespoons salt1 1/2 cups granulated sugar2 cups cider vinegarPeel tomatoes. Chop tomatoes, onions (Upload by user)
TAG: ground, tomatoes, teaspoon, large, relish, tomato, ,

TAG: peeled, ,
Permalink--> In : Recipes  -  Preserving