Advertisements

Quince Jelly

4 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 sugar
1 box Sure-Jell� Fruit PectinPrepare the juice. Core and grind about 3 pounds fully ripe quinces (do not peel). Place in large pan, add water, bring to a boil, cover, and simmer 15 minutes.Place juice in jelly cloth or bag; squeeze juice. Measure 4 1/2 cups into very large saucepan. Squeeze and strain juice from 2 medium lemons; measure 1/4 cup into the pan. Now make the jelly.Measure sugar; set aside.Mix Sure-Jell into juice. Bring to a hard boil over high heat, stirring constantly. At once, stir in sugar. Bring to a full rolling boil and boil hard 1 minutes, stirring constantly. Remove from heat, skim off foam and pour into glasses. Cover with hot paraffin. Makes about 10 medium glasses.Quince Jam
Prepare as for Quince Jelly, peeling as well as coring and grinding the fruit, reducing the water to 3 cups and using 4 1/2 cups cooked fruit instead of juice. Before ladling jam into glasses, stir and skim for 5 minutes to cool slightly and prevent floating fruit.

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 (Upload by user)

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 (Upload by user)

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. (Upload by user)

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 (Upload by user)

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 (Upload by user)

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 (Upload by user)

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 (Upload by user)

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 (Upload by user)

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 (Upload by user)

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 (Upload by user)
TAG: chopped, tomatoes, ,

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 (Upload by user)
TAG: fruit, lemon, strawberry, ,

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 (Upload by user)

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 (Upload by user)
TAG: chutney, peach, ,

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 (Upload by user)
TAG: peaches, peach, ,

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 (Upload by user)
TAG: mixture, brandy, minutes, lemon, pears, juice, ,

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 (Upload by user)
TAG: teaspoon, chutney, ,