1/2 cup hot red pepper 1/2 cup green pepper 1 cup onion, chopped 1-1/2 cups cider vinegar 5 cups sugar 2 pouches liquid pectin Blend together the peppers, onion and cider vinegar. Put in pot with sugar and boil on Read More …
Hot Pepper Jelly
Author: Frank
Kiwi Jam
9 kiwis, peeled 6 cup granulated sugar 6 ounce liquid pectin Wash and sterilize canning jars, lids, and bands. Peel and crush kiwis. In a large heavy saucepan, combine crushed fruit and sugar. Stir well. Bring mixture to a rolling Read More …
Melon Jam
12 lb. Melon 12 pints (imperial) boiling water sugar 12 lemons Wash and wipe the melon and cut it up, seeds, skin and all. Allow to stand overnight with 3 lb. of sugar. slice the lemons, place in a separate Read More …
Onion Marmalade
8 large onions (when peeled and sliced I get about 4 lb) 1 cup water 2 teaspoons ground cinnamon 2 cups brown sugar 1 cup raisins Peel and halve the onions. Slice thinly. Place onions and water in a saucepan. Read More …
Plum Conserve
3 lb Plums 1/2 cup Water 1/2 cup Sugar 1/4 cup Lemon juice 1/2 teaspoon Cinnamon Rinse, halve and pit the plums. Combine with the water in a 5- or 6-quart non-aluminum pan with a cover. Bring to a boil, Read More …
Punch Jelly
Serves 12 8 ounces superfine sugar Finely grated rind of 3 lemons Finely grated rind of 1 orange 5 cloves Pinch of grated nutmeg 2/3 cup rum 2/3 cup brandy 2/3 cup fresh lemon juice 1-1/2 tablespoons powdered gelatin Place Read More …
Spiced Grape Jam
1-1/2 lb stemmed concord grapes (2-1/2 cups pulp and skins) Grated rind of one orange 1/2 cup water 2-1/4 cups sugar 1/2 teaspoon each of ground cloves and cinnamon Wash grapes and slip skins from pulp. Heat pulp to boiling Read More …
Watermelon Jam
3 cups granulated sugar 1-1/2 cups finely chopped seeded watermelon (do not puree) 1/4 cup lemon juice 1 package (1.75 ounces) powered fruit pectin 3/4 cup water In large bowl, stir together sugar, watermelon and lemon juice. Set aside for Read More …
Violet Jam
1-1/2 cups wild violet blossoms 1-1/2 cups water, divided Juice of 1 medium lime 2 1/3 cups sugar 1 package (1-3/4 ounces) powdered pectin Rinse violet blossoms well and place in a blender. Add 3/4 cups water and lime juice, Read More …
Vegetable Marrow Jam
4 lbs. Vegetable Marrow (when peeled) 4 lb. Sugar 1 lb. Preserved Ginger 1 Teaspoon of Lemon Essence 2 ounce of Salt Remove seeds from the marrow and dice it. Sprinkle the marrow with the salt and leave overnight. Next Read More …
Traditional Seville Orange Marmalade
2 lb (900 g) Seville oranges 1 lemon 4 lb (1.8 kg) granulated sugar (to speed the dissolving, this can be warmed in the oven) You will also need a preserving pan or a large, heavy-based saucepan; a 9 inch Read More …
Tomato Jam
Tomato Jam
2-1/4 lb Ripe tomatoes 1-1/2 teaspoons Grated lemon rind 1/4 c Lemon juice 6 c Sugar 1 Bottle fruit pectin Yield: 9 Jars Scald, peel and chop the tomatoes. Bring to a boil and simmer 10 minutes. Measure 3 cups Read More …
Wine Jelly
1 (750-milliliter) bottle of Chardonnay for white jelly, or 1 (750-milliliter) bottle of Pinot Noir for red jelly 4 cups sugar 3/4 cups water 1/4 cup fresh lemon juice, strained 1 (1-3/4 ounce) box powdered regular pectin, such as Ball Read More …
Wishna (Sour Black Cherry Jam)
A magnificent jam and a great Middle Eastern favorite. Serve as a dessert with thick cream, or plunge a tablespoonful into a glass of iced water, then drink the syrupy water and eat the fruit left at the bottom. 2 Read More …
Zucchini Apricot Jam
6 cups zucchini, peeled and grated 6 cups sugar 3/4 cup crushed pineapple in juice 1/2 cup lemon juice 2 2 ounces pkg peach or apricot Jello Cook zucchini and sugar for 15 minutes. Add pineapple and juice. Continue cooking Read More …
Zucchini Freezer Jam
4 cups shredded zucchini 1/2 cup lemon juice 6 cups sugar 1 cup crushed pineapple and juice 1 large (5 to 6-ounce) package apricot gelatin dessert mix Cook zucchini in small amount of water until clear. Add remaining ingredients and Read More …
Zucchini Jam
6 servings 6 cup Zucchini-peeled and grated 1/4 cup Water 1 pkg Sure-Jell 5 cups Sugar 13 oz Crushed pineapple 6 oz Apricot Jello Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add Read More …
Tomato Basil Jelly
6 c (full) tomatoes; peeled coarsely chopped (scald to skin easily) 12 large Basil leaves; cut in 1/8 inch strips Juice and zest of 1 Lemon 2 Boxes (1-3/4 ounces each) Sure Jell 5 lb Sugar (10 cups) Yield: 8 Read More …
Spicy Cranberry Jelly Sauce
3/4 cup Cranberry jelly 1/4 cup Indian chutney 1 teaspoon Lemon juice Salt; to taste 1 teaspoon Dry mustard 1 dash Louisiana Hot Sauce Combine ingredients in a double boiler and heat to just below a boil. Serve with wild Read More …
Prune Plum Marmalade
1 orange 1/2 cup water 8 cups chopped, pitted prune plums (about 3 lbs.) 3 cups granulated sugar Remove rind from orange and cut into thin strips 1 inch long. In small saucepan, combine rind and water. Bring to boil, Read More …
Pineapple Rhubarb Jam
4 cups diced rhubarb 1 small can crushed pineapple 4 cups sugar 1 small box strawberry gelatin Mix first 3 ingredients in kettle; boil for 15 minutes, stirring constantly. Add gelatin; cook for 3 minutes longer, stirring constantly. Pour into Read More …
Onion Jam
700 g (1 lb 9 ounces) peeled, sliced onions 120 g (4-1/2 ounces) butter half teaspoon salt half teaspoon pepper 160 g (5-1/2 ounces) caster sugar 7 tablespoons sherry vinegar 2 tablespoons red-wine vinegar 250 ml (9 fl ounces) red Read More …
Mango Strawberry Jam with Kiwifruit
2 cups mango (1 pound), diced 1-3/4 cups strawberries, mashed 3/4 cup kiwi fruit, diced 1/4 cup lemon juice 1 teaspoon citric acid (sour salt) 7 1/2 cups sugar 2 pouches Certo brand liquid fruit pectin Follow Certo instructions for Read More …
Horseradish Jelly
Serving Size: 4 1 cup grated fresh horseradish 1 cup white wine vinegar 1/4 teaspoon minced fresh sage 3-1/4 cups sugar 1 pouch Certo liquid pectin (3 ounces) Place horseradish, vinegar, sage, and sugar in heavy saucepan. Cook over high Read More …
Grapefruit Cranberry Marmalade
4 medium grapefruit, (4 pounds) 1-1/2 cups water 2-1/2 cups fresh cranberries 3 cups sugar Using a vegetable peeler, carefully remove rind from grapefruit; discard bitter white pith. Cut rind into julienne strips. Peel and section grapefruit; set sections aside. Read More …
Fall Fruit Jam
4 cups Peaches, chopped and peeled 4 cups Pears,chopped and peeled 1 cup Apples, chopped and peeled 1/4 cup Lemon juice 5 cups Sugar Combine fruit and cook slowly until tender, about 15 minutes. Add lemon juice and sugar. Bring Read More …
Currant and Port Jelly
1.4 kg redcurrants or blackcurrants 600 ml water sugar 3 tablespoons port There is no need to remove the currants from their stalks. Put the currants in a preserving pan with the water and simmer gently for 30 minutes, until Read More …
Concord Grape Jelly
5 cups prepared grape juice 7 cup sugar 1 box Sure Jell fruit pectin Use fully ripe grapes. Wash and remove stems. Place in 6 or 8 quart boiler; cover with water and boil 15 to 20 minutes. Let cool; Read More …
Boysenberry Puree
Apple or Crab Apple Jelly
Yield: 1 Batch 15 lb Apples, sour/tart/crab Water, cold 1-1/2 lb Sugar OPTIONAL Herb, mint, fresh (optional)-or- 2 ds Sauce, mint (optional)-or- Coloring, green (optional) Spice, cloves (optional) Wash 15 pounds of tart apples and quarter without peeling. Place in Read More …
Tomato Jam
2 cups well flavored tomato sauce 1/2 cup pure maple syrup 3 heaping tablespoon tomato paste 1 heaping tablespoon roasted garlic 1 tablespoon minced shallot 1 canned chipotle chile in adobo Combine all ingredients in a processor or blender or Read More …
Meatloaf 72 Market Street
3/4 cup minced onion 3/4 cup minced green onion 1/2 cup minced celery 1/2 cup minced carrot 1/4 cup minced green bell pepper 1/4 cup minced red bell pepper 2 teaspoons minced garlic 3 Tablespoons butter 1 teaspoon salt 1 Read More …
Meatloaf with Pineapple
1 pound ground beef 1/2 pound ground pork (or use all ground beef) 1/3 cup ketchup 1/4 cup chopped onion 1 egg, slightly beaten 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup ketchup 1/4 cup drained crushed pineapple Combine first Read More …
Second Prize Meatloaf
1 pound ground beef – lean 1 each whole wheat bread crumbs, from 1 slice 1/2 cup Parmesan 1/2 cup white wine – dry 8 slices ham, capicollo and pepper salami oregano, basil, garlic, salt and pepper to taste Mix Read More …
Jeweled Peach Jam
6 medium peaches, cut into wedges 1 small unpeeled navel orange, cut into wedges 2 cans (6 ounces each) crushed pineapple, undrained 12 maraschino cherries 3 tablespoons maraschino cherry juice 2 packages (1-3/4 ounces each) powdered fruit pectin 10 cups Read More …
Amish Rhubarb Jam
5 cups Rhubarb, diced 4 cups Sugar 6 oz Jello gelatin (strawberry) Mix rhubarb and sugar together and let stand overnight. In morning, cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Read More …
Blueberry, Strawberry and Raspberry Jam
Use on Fresh Home Made Bread, Pancakes, French Toast, between layers of Pound Cake 1 16 ounce package of mixed frozen Blueberries, strawberries and raspberries 1/2 cup of sugar 1/2 package of powdered fruit pectin (1 ounce) 2 tablespoons Cherry Read More …
Concord Grape Jelly
Ripe Concord grapes 1-1/2 cups sugar for each cup juice Cook ripe grapes without adding any water. Stir well. Strain. Reheat juice to boiling. For each cup of juice add 1-1/2 cups sugar. Return to a boil and boil for Read More …
Cranberry Strawberry Jam
2 cups cranberries 2 package frozen strawberries, thawed 5-1/2 cups sugar 1 package powdered pectin Grind cranberries; combine with strawberries in large saucepan. Add sugar and pectin; mix well. Bring to a full rolling boil; boil hard for 1 minute, Read More …
Elderberry Grape Jelly
3 lb Elderberries 3 lb Half-ripe grapes Sugar Wash elderberries. Remove stems. Cover with water. Cook until soft. Drain through jelly bag. Wash grapes. Remove stems. Cover with water, cook until soft. Drain through jelly bag. Combine elderberry and grape Read More …
Golden Mint Jelly
2 cups tightly packed mint leaves and few tender stems 2 cups water 1/4 cup lime juice or rice vinegar 3-1/2 cups granulated sugar 1/2 cup liquid pectin or 1 pouch Jellies are a favourite way to savour the taste Read More …
Homemade Pectin
2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored) 4 cups water In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer Read More …
Key Lime Jelly
1 cup key lime juice, strained 2 cups water 4 2/3 cup sugar 5 ounce liquid pectin Combine juice, water and sugar in large kettle and bring to boil. Add pectin and bring back to boil. Boil for 1 minute. Read More …
Mango Jiffy Jam
3 cups diced ripe mango 5 cups sugar 2 tablespoons lime juice 1 package powdered pectin 1 cup water Combine mango, sugar and juice in blender or food processor; puree. Dissolve pectin in water, bring to a boil and boil Read More …
No Fat Orange Marmalade
4 medium oranges 1 medium lemon 1-1/2 cups water 1/8 teaspoon baking soda 5 cups sugar 1/2 of a 6-ounce package liquid fruit pectin (1 foil pouch) Score the peels of the oranges and lemon into 4 lengthwise sections. Remove Read More …
Pineapple Kiwi Jam
4 kiwifruit, peeled and thinly sliced 3 cups sugar 1 can (8 ounces) crushed pineapple, undrained 1/4 cup lime juice 1 pouch (3 ounces) liquid fruit pectin 3 drops green food coloring, optional In a 2-quart microwave-safe bowl, combine kiwi, Read More …
Prickly Pear Marmalade
1 medium orange 3 prickly pears 1/2 cup orange juice 1 tablespoon lemon juice 1 cup sugar Remove peel from orange, reserve pulp and cut peel into thin strips. Cover peel with water, bring to a boil and simmer 5 Read More …
Rose Petal Jam
1 cup fresh rose petals (must never have been sprayed with any chemicals) 3/4 cup water Juice of 1 lemon 2-1/2 cups sugar, 1 package pectin (ie. Sure Jell) 3/4 cup water Puree rose petals, 3/4 cup water and lemon Read More …
Sun Dried Strawberry Jam
This method of jam-making requires a little patience, but it’s among the best ways to capture and preserve the flavor of fresh strawberries and the floral quality of wild ones. 5 cups strawberries 2 cups sugar a few drops lemon Read More …