Green Tomato RelishThis is good served with fried fish and hush puppies.5 pounds (10 to 12 medium) green tomatoes1 pound onions1 cup chopped fresh jalape?os2 cups unrefined cider vinegar1 1/2 cups granulated sugar1/4 cup pickling saltPrepare 6 (1 pint) c

Green Tomato Relish6 green bell peppers, chopped1 hot pepper, chopped12 green tomatoes, chopped6 onions, chopped1/2 cup salt3 cups granulated sugar1 quart vinegar1 tablespoon turmeric1/4 box whole mixed pickling spiceSoak peppers, tomatoes, onions a

Apple Pie FillingPeel and slice enough apples to fill 7 (1 quart) jars.4 1/4 cups granulated sugar1 cup cornstarc/4 teaspoon nutmeg2 teaspoons cinnamon1 teaspoon salt10 cups water3 tablespoons lemon juiceMix sugar, cornstarch, nutmeg, cinnamon and

Guava Jelly1 pound guavasWaterGranulated sugarGrenadineWash guavas and cut them into 1/4 inch slices. Put them into a non reactive heavy bottom saucepan and barely cover them with water. Bring the liquid to a boil, lower the heat, and simmer for 20 minutes or until the

Apple Relis2 red bell peppers12 green bell peppers12 medium apples6 onions1 teaspoon cinnamon1 teaspoon cloves1 pint vinegar1 pint sugarGrind coarsely peppers, apples and onions. Sprinkle salt generously. Cover with boiling water and let stand 1 hour;

Apple Tequila Jelly4 cups unsweetened apple cider6 tablespoons tequila3 cups granulated sugar2 1/2 tablespoons Sure Jell� Light pectin1/2 teaspoon unsalted butterPrepare canning jars according to manufacturer`s directions. Pour cider and tequila into a large, heavy

Apricot and Almond Chutney1 cup cider vinegar1 cup granulated sugar12 apricots2 red bell peppers2 onions1 garlic clove1 orange1 lemon1/2 cup sliced candied ginger1 teaspoon salt1/2 cup raisins1/2 cup whole blanched almonds1 teaspoon ground

Apricot NectarThis pur?e is thinned with ice water (to suit your taste) when served as a drink.Apricots, pitted and slicedBoiling waterLemon juice (optional)Granulated sugarMeasure prepared fruit into a large pot and add 1 cup boiling water to each quart of frui

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

Kiwi Lime Marmalade4 kiwis, peeled and trimmedZest of 1 lime, slivered3/4 cup granulated sugar2 tablespoons fresh lime juiceQuarter the kiwis lengthwise, and then cut them crosswise into 1/2 inch cubes.Combine the kiwis with remaining ingredients in a deep 2 1/2

Kumquat Chutney Make up a batch of this spicy condiment and keep it on hand to liven up your table. It goes well with chicken, pork, lamb, and curry.6 navel oranges12 fresh kumquats or 1 (10 ounce) jar preserved kumquats1 red bell pepper, seeded and chopped1 green bell

Lemon Lime Marmalade3 cups thinly sliced unpeeled limes1 cup thinly sliced lemons, unpeeled, seeded3 quarts water9 cups granulated sugarCombine lime and lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender.Drain an

Lemon Marmalade3 pounds lemons8 to 10 cups granulated sugarSlice the lemons as thinly as possible and discard the ends. Remove and discard all the seeds. Place the lemon slices in a nonreactive bowl and add enough water to cover. Let stand overnight.Measure the lemons a

Lime Pineapple Marmalade1 grapefruit2 limes1 large pineappleApproximately 5 cups waterApproximately 5 cups granulated sugar2 tablespoons freshly grated orange rindWash and remove the seeds of the limes and the grapefruit and dice or put them through a meat grin

Mango Chutney1 cup brown sugar1 cup cider vinegar1/2 onion, chopped1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon3 large, firm ripe mangos, peeled, pitted, and chopped1/2 cup raisins (or golden raisins)4 ounces rumMix sugar, vinegar, onion, ging

Mango Jam6 cups semi ripe or ripe mango slices2 cups water3 cups granulated sugar1 tablespoon vanilla extractCombine the mango slices and water in a saucepan and boil over moderate heat for 15 minutes, until the mangoes are tender.Press this mixture through a si

Kumquat Marmalade3 quarts kumquats (5 1/2 pounds)2 lemons, peeled2 cusp water3 1/4 cups plus 2 tablespoons granulated sugar1 (3 ounce) package liquid pectinCut kumquats lengthwise, and remove outer rind. Set rind aside. Combine kumquat pulp, peeled lemons and water

Lemon CurdThis is a heavenly lemon spread. It`s delicious on English muffins, toast, or pancakes. Or blend it with an equal amount of whipped cream and serve as an elegant dessert. Makes about 1 3/4 cups.3/4 cup granulated sugarGrated rind and juice (1/3 cup) of 2 lemons1/

Lime Marmalade10 limes12 cups cold water12 cups granulated sugarWith a very sharp paring knife, remove the outer green peel of the limes. Slice the peel into paper thin strips and set aside.Slice the lime pulp very thinly and remove any seeds. Discard end slices. Me

Mango Chutney3 1/2 cups sliced mangoes2 1/2 cups granulated sugar1 cup brown sugar1 cup cider vinegar2 tablespoons finely chopped garlic4 tablespoons finely chopped ginger root1 1/2 teaspoons salt1 1/2 small dried chile peppers, seeded and chopped1 1/2 tea

Mango Orange Marmalade4 medium oranges, quartered4 cups cubed mango1 (1 3/4 ounce) package powdered pectin4 cups granulated sugar1/4 cup chopped maraschino cherries, well drainedPrepare 6 (8 ounce) canning jars and lids following manufacturer`s instructions. Proces

Marinara Sauce1 1/4 cups onions, finely chopped1 1/4 cups celery, finely chopped1 cup carrots, finely chopped1/2 cup olive oil1 teaspoon minced garlic8 pounds ripe plum tomatoes, peeled, seeded and chopped1 teaspoon granulated sugar (optional)Freshly ground bl

Marinated Black Olives1 pound black olives2 tablespoons red wine vinegar2 cloves garlic1 teaspoon paprika1 lemon sliceOlive oilMix together red wine vinegar, garlic, paprika and lemon. Stir in black olives. Put into a jar and add enough olive oil to fill it. Th

Middle Eastern Fig Jam2 pounds dried figs (Turkish, sun dried, if possible)1 1/2 pounds granulated sugar25 ounces waterJuice of 1/2 lemon1 teaspoon ground aniseed3 tablespoons pine nuts1/4 pound walnuts, chopped1/4 teaspoon pulverized mastic*Chop the fi

Mincemeat1 small navel orange1 small lemon8 cups finely diced unpeeled apples1 1/2 cups golden raisins1 1/2 cups seedless raisins1 cup mixed diced candied fruits1 cup orange juice4 cups packed brown sugar1 tablespoon cinnamon1 1/2 teaspoons ground nutm

Mint JellyThis is very nice to serve with lamb.1 1/2 cups packed fresh mint, washed3 1/4 cups waterGreen food coloring1/2 teaspoon lemon juice1 (1 3/4 ounce) box Sure Jell�4 cups granulated sugarCrush mint leaves and stems. Add water. Bring to a boil. Re

Honey Jelly 2 1/2 cups honey 3/4 cup water 1/2 bottle liquid pectinPlace honey and water in a saucepan and bring to a quick boil. Add the pectin, stirring constantly, and bring to a full rolling boil. Remove from heat and skim off foam. Pour into hot, sterilized jelly glas

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

Pineapple Ginger Preserves3 1/2 cups granulated sugar2 (4 pound) pineapples, peeled and cut into 1/4 inch rings,    cored, and chopped coarse (about 8 cups)1/4 cup fresh gingerroot, peeled and finely choppedIn a heavy kettle combine the sugar and 2 cups

Pineapple Pickles1 (20 ounce) can pineapple chunks3/4 cup cider vinegar1 cup granulated sugar6 whole allspice berries3 whole cloves1 (3 inch) stick cinnamonDash of saltRed food coloring (optional)Drain pineapple, reserving 3/4 cup syrup. Put syrup and a

Pioneer Tomato Jam3 pounds fresh ripe tomatoes, peeled and seeded1/4 cup fresh lemon juiceGrated rind of 1 lemon6 cups granulated sugar6 ounces liquid fruit pectinIn a heavy 2 quart saucepan, cook the tomatoes over low heat for 10 minutes. Add lemon juice and rind.

Rhubarb Ginger Jam2 pounds rhubarb (about 8 cups)2 cups granulated sugar1/3 cup fresh ginger, minced or grated1/2 vanilla bean, split with seeds scraped into panPlace all ingredients into a large saucepan. Bring to a simmer. Cook, stirring occasionally for 20 to 25 min

Peach Chutney3 quarts peeled, chopped ripe peaches (about 2 dozen)6 pears, peeled and chopped4 medium onions, chopped3 or 4 green bell peppers, seeded and chopped4 or 5 tart apples, peeled and chopped1 1/2 quarts cider vinegar2 tablespoons salt2 tablespoons mu

Pumpkin Jam1 medium pumpkin (about 4 pounds)Granulated sugar4 lemons4 orangesCut up and dice the pumpkin. Use a ratio of 2 cups pumpkin to 1 cup sugar. Cut up 4 lemons and 4 oranges.Combine pumpkin, lemon and orange and cover with the sugar. Let stand overnight.

Papaya Peach Preserves3 1/2 cups thinly sliced, pitted, peeled peaches (about 1 1/2 pounds)2 cups 3/4 inch cubed, seeded, peeled papayas (about 1 1/2 pounds)1/4 cup lemon juice1/4 cup water1 (6 inch) vanilla bean1 package pectin5 cup granulated sugarPrepare

Pear Marmalade4 cups chopped, cored, peeled pears (about 5 medium)1/2 cup thinly sliced orange peel (about 1 medium)1/2 cup chopped orange pulp (about 1 medium)1/2 cup thinly sliced lemon (about 1 medium)1/2 cup water1 tablespoon lemon juice8 sticks cinnamon1

Pineapple Mint Jelly1 cup firmly packed chopped mint leaves2 cups boiling water, divided1 fresh pineapple (about 5 pounds)2 tablespoons lemon juice1 package fruit pectinGreen food coloring (optional)4 1/2 cups granulated sugarPrepare home canning jars and l

Red Grapefruit JellySource: Texasweet Citrus Marketing Inc.3 1/2 cups freshly squeezed red grapefruit juice1/4 cup lemon juice7 cusp granulated sugar2 (3 ounce) pouches liquid pectinRed food coloring (optional)Combine juices and sugar. Bring to a rolling boi

Rosemary Orange MarmaladeSource: iThe Herbal Pantry/i5 sprigs fresh rosemary2 cups boiling water4 or 5 oranges3 cups granulated sugar3 ounces liquid pectinSteep 1 sprig of rosemary in the boiling water for 30 minutes; discard the herb sprig. Peel the zes

Pecan Praline Syrup2 cups dark corn syrup 1/3 cup dark brown sugar 1/2 cup water 1 cup chopped pecans 1/2 teaspoon vanilla extractCombine syrup, sugar and water in a saucepan. Bring to a boil; boil for 1 minute. Reduce heat. Stir in pecans and vanilla extract. Simm