Free Recipes Archive
Jams, Jellies and Marmalades
1-1/2 lb sweet cherries 2 tablespoons lemon juice 4-1/4 c sugar 1 sure jell pectin 3/4 c water Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries. Combine fruit, Read More …
1 grapefruit 1 orange 2-1/2 cups water 3 cups fresh cranberries one 1 3/4-ounce package powdered fruit pectin. 6-1/2 cups sugar Remove peel from 1 grapefruit and 1 orange; scrape excess white membrane from peel. Cut peel into thin strips. Read More …
2-1/2 to 3 lb. ripe peaches (10 to 12) 2 Tablespoons lemon juice 1 package (1-3/4 ozs) no sugar needed pectin 7 1/4 teaspoons equal measure or 24 packets equal sweetener or 1 cup equal spoonful Peel, pit and finely Read More …
1 cup fresh or frozen blackberries 1 cup fresh or frozen blueberries 1-1/2 cups fresh or frozen strawberries 1-1/2 cups fresh or frozen raspberries 1 box (1-3/4 ounces) powdered fruit pectin 7 cups sugar Crush berries in a large kettle. Read More …
Yield: 1 gallon 2 cups sugar 1 cup sherry vinegar 1 cup red wine vinegar 1/2 pod star anise 2 bay leaves 1 whole clove 1 tablespoon whole coriander 1 teaspoon chile flakes 1 teaspoon Spanish paprika 1 tablespoon whole Read More …
2-1/4 cs. crushed strawberries 1-1/4 cs. peeled, chopped kiwi fruit 3-1/4 cs. sugar 1 box certo light pectin Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine certo with 1/4 c. of the sugar and gradually Read More …
1/2 cup jalapeno peppers, coarsely chopped 1-1/2 cups cranberry juice cocktail 1 cup vinegar 5 cups sugar 1 foil pouch liquid fruit pectin Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds. Put peppers in Read More …
4 lbs hard pears, green 8 cups sugar 2 ounces ginger root 6 lemons Soak ginger root over night;then boil 15 minutes. Cool peel and chop very fine. Wash and core pears, chop fine. Add the grated rind from 3 Read More …
10 cups pitted ripe black cherries 6 2/3 cups sugar 1-1/3 cups water 1 cake paraffin for sealing the jars Sterilize 3-4 1-pint jars. Pit large black cherries until you have 10 cups of them. Add sugar to cold water Read More …
2 pounds unpeeled tart apples or crab apples, quartered, seeded 1 tablespoon rice wine vinegar 1 bunch parsley 1 cup parsley, minced 3 cups sugar 2 teaspoons lemon zest Cover apples with 5 cups cold water, bring to a boil Read More …
5 pounds pomegranates (about 16, enough to produce 4 cups pomegranate juice – it’s the 4 cups of juice you have to go by) 1/4 cup strained lemon juice 1-3/4 ounces powdered pectin 4 cups sugar Makes about 6 cups Read More …
10 lg. pomegranates 1 (3 ounces) pouch liquid pectin OR 1 (1-3/4 to 2 ounces) box dry pectin 2 tablespoons lemon juice 6 cup sugar To extract juice, cut crowns off pomegranates and score peel of each in several places. Read More …
3 tablespoons honey 3 tablespoons fresh lime juice 1 teaspoon grated lime rind 2 cups sliced peeled peaches 1 cup fresh blackberries Combine the honey, lime juice and lime rind in a bowl; stir well. Add peaches and blackberries; toss Read More …
4-1/2 kgs tomatoes 1 kg sugar 2 tablespoons golden syrup juice of two lemons Skin tomatoes in boiling water. Cut up tomatoes, boil to reduce liquid. Add sugar, golden syrup and lemon juice. Boil quickly until jam gells when tested. Read More …
10 lemons; cut in wedges 60 g salt 2 cinnamon sticks 5 whole cloves 3 bay leaves 6 peppercorns white wine vinegar Mix together the lemons and salt. Layer with the spices in wide-necked sterilized jars. Press with a wooden Read More …
6 yellow peaches 2 navel oranges 1/2 lemon Sugar Paraffin wax Peel peaches, halve and pit. Quarter oranges, but do not peel. Cut the lemon in half, do not peel. Put all three fruits through the medium blade of a Read More …
5 cups pomegranate juice (10 pomegranates) 7 cup sugar 1 pouch Certo fruit pectin 8 (1/2 pt.) jars 8 lids and rings Peel pomegranates and extract juice. Strain juice through cheesecloth. Add up to 1/2 cup of water if needed. Read More …
This is a rich, deep, dark-flavored wine jelly, superb as a relish with venison, other game, poultry, or cold meat. Makes about 6 cups 1 unblemished medium size eating orange 8 whole cloves 1 cinnamon stick (2-1/2 inches), broken 6 Read More …
450 g peaches; peeled, in chunks 250 g sugar 1-2 tablespoons lemon juice; or to taste Put the peaches and sugar in a 3-4 litre microwave safe bowl and microwave, uncovered on HIGH for 5 minutes. Stir and mash the Read More …
3 cups sugar 2 cups Port wine 1/2 bottle (6 ounce size) liquid pectin Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Read More …
3 cups chopped or coarsely ground peeled pears 1 cup chopped or coarsely ground pitted plums 1 package (1-3/4 ounces) powdered fruit pectin 5-1/2 cups sugar In a kettle, combine pears and plums. Stir in pectin. Bring to a full Read More …
1-1/2 cups granulated sugar 1-1/2 cups water 1 qt. kumquats Week or so ahead: Boil sugar and water together 5 min.; cool. Meanwhile, wash kumquats; cut small cross in blossom (smooth) end of each. Place in cooled syrup. Cover; bring Read More …
Yield: 4 Servings 2-1/2 To 3 lb Ripe Italian Prune Plums 1/2 cup Orange juice 1 pkg (1-3/4 ounces) powdered fruit Pectin 5 cups Sugar 1 cup Coarsely chopped walnuts 1/2 cup Raisins Pit and coarsely chop plums; measure 6 Read More …
2-1/4 cups. crushed strawberries 1-1/4 cups. peeled, chopped kiwi fruit 3-1/4 cups. sugar 1 box Certo light pectin Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine Certo with 1/4 cup of the sugar and gradually Read More …
20 Medium cooking apples or any kind 12 pineapple or other variety quince 2 quarts cranberries 2 vanilla beans sugar The apples and quince must be washed, the stem and blossom ends scooped out, and each one quartered. Remove any Read More …
1-1/2 lb. pears 1-1/2 lb. peaches 4-1/2 cups sugar 1 package powdered fruit pectin Pare, core, and finely chop pears; pare, pit and finely chop peaches. Combine pears and peaches in kettle; bring to a rolling boil, stirring constantly. Boil Read More …
4 cups blackberries, raspberries and/or mulberries, caps removed (I like to use a mixture of all three) 4 cups sugar 1/4 teaspoon lemon peel 3 ounce fruit pectin 2 tablespoons lemon juice Crush the berries and carefully measure out 2 Read More …
3kg ripe tomatoes juice of 1 lemon 1 bottle essence of raspberry 2-1/4 kg sugar 15g powdered orris root (which you should be able to get from a chemist) cochineal Pour boiling water over tomatoes and peel them. Put them Read More …
8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 – 15 min. until soft enough to crush. Crush them and squeeze through Read More …
1 cup finely chopped, peeled watermelon rind, red flesh removed 1 cup granulated sugar 1 can (8 ounces) crushed pineapple, drained, reserve juice 1/4 cup water 1 tablespoon grated orange peel 1/8 teaspoon pumpkin pie spice or cinnamon 1 pouch Read More …
3 large lemons peeled, cut in thick slices 3 3/4 cups cold water 1 Piece ginger – 4 inches by 1 inch, 4 cups Sugar Cut off lemon ends. Cut lemons lengthwise into quarters, then cut crosswise in thin slices, Read More …
1 kg firm lemons; (about 7 large) 1.75 litres water 1.5 kg sugar; warmed Yield: 8 x 450g jars Wash the lemons and, working on a large dish to catch the juices, cut the fruit into slices, remove the pips Read More …
Good served with chicken or can be used as filling for 2 layer white cake. 1/2 cup lemon juice 1 tablespoon grated lemon rind 1-1/2 cups water 4-1/2 cup sugar 1 bottle liquid fruit pectin 3 to 4 drops yellow Read More …
1 cup lemon juice 2 cups water 4 cups sugar 1 box Sure-Jell Bring lemon juice, water and Sure-Jell to boil, add all sugar at once. Bring to boil and keep boiling 1 minute. Pour into hot, clean jars, seal Read More …
12 lb Melon 12 lb sugar 6 lemons 6 oranges 1 lb Preserved ginger Cut up melons into small dice, also lemons and oranges cut very thinly. Sprinkle half of the sugar over them and stand for 24 hours. Then Read More …
3 pounds Meyer lemons or lemons 8 cups granulated sugar (8 to 10 cups) Slice the lemons as thin as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag Read More …
2 Lbs. sweet onions 1 tablespoon olive oil 1 tablespoon sugar 1 teaspoon salt Freshly ground black pepper 3 tablespoons red wine vinegar or sherry vinegar Peel and dice onions. In heavy saucepan, heat oil and add onions, sugar and Read More …
2 pounds limes 2 lemons 8 cups water, (approximately) 6 cups sugar, (approximately) Choose fruit that has not been waxed. Place fruit in a large kettle and add water just to cover. Bring to a boil and simmer until fruit Read More …
1.4 kg plums; washed 450 ml water 1.4 kg granulated sugar 15 g butter; optional Yield: 2.3 kg Put plums into a saucepan an add water. Bring to the boil, cover pan and reduce heat. Simmer gently until fruit is Read More …
4 cups finely chapped fresh pineapple 1-3/4 cups sugar 3 tablespoons lime juice 1 teaspoon grated lime peel In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour Read More …
Rosellas, Sugar, Water Remove the leaves from rosella pods reserving them. Put the pods into a saucepan and cover with cold water. Boil 2 hours and strain through gauze. Pour this liquid over the leaves and boil 20 mins. Measure Read More …
2 cups crushed strawberries 1-1/2 tablespoons lemon juice 1-1/2 cups sugar Prepare fruit and flavoring; place in a 2-quart microwave-safe glass measure or 2-1/2 to 3 quart casserole. Add sugar. Let stand until juices form (about 30 minutes). Microwave uncovered, Read More …
Yield: 6 servings 3-1/3 lb Quinces 1 cup Orange juice 1 Orange 2 cups Water 4-1/2 lb Sugar Wash, quarter, and core quinces. Quarter, seed, but do not peel orange. Put quinces and orange through food chopper. Add sugar, water, Read More …
3 quarts raspberries 15 cup sugar 1-1/2 cups lemon juice 1 cup orange liqueur In a large kettle, combine berries and sugar. Let stand 4 hr. Boil slowly until sugar dissolves. Cook rapidly and stir constantly, until thick, about 30 Read More …
3-1/2 red onions, cut into 1/4-inch slices 1/3 cup dry red wine 1/3 cup red wine vinegar 1/4 cup packed light brown sugar 1/4 cup honey 1 Tablespoon orange juice 1 Tablespoon lemon juice Cook onions, wine, vinegar, brown sugar, Read More …
Yield: 4 Cups 3 3/4 cup Sugar 1 cup Sweet red pepper; minced 3/4 cup White vinegar; 5% acidity 1-1/2 teaspoons Hot sauce 1 pkg Liquid pectin; 3-oz package Combine first 4 ingredients in a deep 2 1/2-quart casserole. Microwave Read More …
4 cups rhubarb, chopped 2 1/3 cups water 6 ounces orange juice, frozen concentrate 1 each pectin, powered, 1 3/4oz 4 cups sugar Combine rhubarb and 2 cups of the water and cook over moderate heat for about 15 minutes. Read More …
4 pounds medium ripe tomatoes 4 cups sugar 1 teaspoon whole cloves 1/2 tablespoon broken stick cinnamon 2 cups vinegar 1/2 teaspoon whole allspice Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. Read More …
Yield: 5 Servings 3 lb Crab Apples (slightly underripe) 1 Sprig Cinnamon or Lemon Basil (10 – 14 Leaves) 3 cups Sugar Wash apples, remove stem and blossom ends. Cover with a water in a large stainless steel or ceramic Read More …