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Sun-Cooked Preserves

This is an ideal recipe for use in the Southwest where there are hot, dry days.3 pounds berries or cherries
6 cups granulated sugar
3 cups waterWash and pick over enough berries � strawberries, raspberries, blackberries, boysenberries, dark red cherries � to weigh 3 pounds.In a kettle combine sugar with water and cook the syrup to the thread stage, or until a candy thermometer registers 228 degrees F. Add berries or cherries and let the mixture stand overnight. Skim the berries from the syrup and spread them in a single layer in shallow baking pans. Heat syrup until a candy thermometer registers 228 degrees F and pour it over the berries. Cover the pans with glass or clear plastic wrap and let them stand in direct sunlight for 2 to 3 days or until the syrup is thickened. Dampness and lower temperatures at night can cause mold to form, so the preserves must be brought indoors each night in most climates. If the days turn cloudy, the cooking must be completed in a 225 degree F oven. Pour the preserves into sterilized jars and seal them.

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)

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)

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)

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)

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)

Watermelon pickles
Watermelon Pickles2 pounds watermelon rind, peeled and cubed1/4 cup pickling salt (not iodized)6 cups water1 teaspoon powdered alum4 cups granulated sugar1 lemon, thinly sliced1 stick cinnamon12 whole cloves1 teaspoon allspiceWhen peeling rind, be s (Upload by user)

Wine jelly
Wine JellyFor deep red jelly, use ruby port or robust red wine. For a soft rose colored jelly, choose a fruity ros? such as Grenache Ros?. If using white wines, use those with a faintly sweet or fruity flavor, such as Gew?rztraminer. Berry or other fruit wines may also be used.For (Upload by user)

Sour orange marmalade
Sour Orange Marmalade2 pounds sour oranges (about 6 medium size)2 quarts water3 pounds granulated sugar1/2 teaspoon saltRemove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Chang (Upload by user)

Tangy orange marmalade
Tangy Orange Marmalade3 thin skinned oranges2 lemons (or limes)1 1/2 cups water1/8 teaspoon baking soda6 cups granulated sugar1/2 of 6 ounce bottle liquid pectinWash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Brin (Upload by user)

Sweet cherry jam
Sweet Cherry Jam3 pounds fully ripe dark sweet cherries1 (1 3/4 ounce) package regular powdered fruit pectin1 teaspoon finely shredded lemon peel1/4 cup lemon juice5 cups granulated sugarSort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries. (Upload by user)
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Strawberry rhubarb jam
Strawberry Rhubarb Jam4 cups rhubarb, washed and sliced into 1/2 inch pieces1 1/2 cups water4 cups strawberries, washed and hulled2 tablespoons lemon juice2 teaspoons orange zestGenerous pinch (about 1/4 teaspoon) of nutmeg,    allspice and cinnamon (Upload by user)
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Violet jam
Violet Jam1 cup violet blossoms, tightly packed1 1/2 cups waterJuice of 1 lemon2 1/2 cups granulated sugar1 package powdered pectinPlace violets in food processor. Add 3/4 cup of water and lemon juice.Blend to coarse paste, add sugar, blend until dissolved. (Upload by user)
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Watermelon jelly
Watermelon Jelly4 cups watermelon, remove seeds (not rind)3 1/2 cups granulated sugar2 tablespoons lemon juice1 (6 ounce) bottle liquid fruit pectinPlace watermelon in blender or food processor and blend or process until smooth. You should end up with 2 cups pur?e. (Upload by user)
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Tomato butter
Tomato ButterThis is especially delicious on ham, but it can be used on other meats.2 cups brown sugar3 cups granulated sugar2 cups vinegar1 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon ground allspice1 tablespoon salt5 quarts ground ripe (Upload by user)
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Spiced blackberry jelly
Spiced Blackberry JellySource: Gourmet Magazine June 19674 cups blackberries1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon mace1/8 teaspoon clovesGranulated sugarIn a saucepan mix together all ingredients EXCEPT sugar.Cook the berries over (Upload by user)
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Tangerine jelly
Tangerine Jelly1/2 cup thinly sliced tangerine peel (about 3 medium)6 cups finely chopped tangerine pulp (about 3 1/2 pounds)1 cup finely chopped lemon pulp (about 2 medium)1 cup water1 package fruit pectin5 cups granulated sugarPrepare home canning jars and li (Upload by user)
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