Free Recipes Archive
Jams, Jellies and Marmalades
4 green or firm red tomatoes, shredded or sliced and diced (food processor?) 4 cups white sugar 1 (6 ounce) package raspberry or strawberry flavored gelatin mix. Combine tomatoes and sugar in a large saucepan and bring to a boil Read More …
2lb. red tomatoes sugar 2 lemons 1/2 pint water Quarter tomatoes, simmer in water to pulp; strain through jelly bag; put juice in pan with juice of 2 lemons and lb. of sugar per pint of juice, stirring till sugar Read More …
7 c Sugar 1/4 c Lemon Juice 6 c hot water 2 kg figs, peeled 2 lemons, thinly sliced Add sugar and lemon juice to hot water. Cook until sugar dissolves. Add figs and cook rapidly for 10 minutes. Stir Read More …
4 pounds red ripe tomatoes 2 oranges 1 lemon 12 cloves 1 3-inch cinnamon stick 4 pounds sugar 1/3 cup candied ginger root, chopped 1/4 cup fresh lemon juice Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges Read More …
3 large, ripe grapefruit 2+1/2 to 3 quarts (2.5 to 3 L) cold water 8 to 10 cups (2 to 2.5 L) sugar Wash the grapefruit and dry with paper towels. With a knife or vegetable peeler remove the skins Read More …
4 cups fresh strawberries, halved 1 box powdered pectin 3 – 4 teaspoons artificial sweetener 1 tablespoon lemon juice Crush strawberries in saucepan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to boil; boil 1 minute, stirring constantly. Read More …
3/4 cup green bell pepper (about 2) 1/4 cup green hot peppers 1/2 cup cider vinegar 6 cups sugar 6 oz Certo green food coloring Yields 6 cups Remove seeds from bell peppers and put in blender. Blend to reduce Read More …
4 Cups Strawberries, Raspberries or Blackberries 1 package Powered Fruit Pectin 1 tablespoon Lemon Juice 3-4 teaspoons Liquid Artificial Sweetener Crush berries in saucepan. Stir in powdered fruit pectin and lemon juice. Bring to a boil: boil 1 minute. Remove Read More …
Kudzu blossom jelly is one of the best tasting jellies I’ve ever found. It has a concord grape taste, only better. The following is a recipe I found for the jelly. I have tried it several times and have always Read More …
a piece of fresh ginger approx the size of a quarter, minced finely. 8 to 12 ounce jar of good quality orange marmalade Add the ginger and a jar of good quality orange marmalade to a sauce pan and heat Read More …
2 pounds ripe tomatoes 1 fresh serrano chili, seeded and minced 4 cups sugar 1/4 cup lemon juice 1/2 cup minced fresh cilantro or basil 12 ounces tomato juice If you want a spicier jam, double the amount of chilies. Read More …
Source: Executive Chef Brandon Miller, Stokes Adobe, Monterey, California Yield: 1 gallon 2 cups granulated 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 Read More …
1 quart Florida strawberries, room temperature, washed, hulled and crushed 4 cups sugar 1 box Sure-Jell fruit pectin 3/4 cup water Add 4 cups sugar to crushed strawberries in a large bowl. Stir thoroughly. Let stand for 10 minutes. Mix Read More …
2-3/4 c Crushed strawberries 1-1/4 c Kiwi fruit, peeled, chopped 3-1/4 c Sugar 1 pk Certo LIGHT Pectin Crystals Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine Certo Light Fruit Pectin Crystals (no substitute) with Read More …
1 pint fully ripe strawberries 1 pound rhubarb 4 cups sugar 3/4 cup water 1 box powdered fruit pectin Steam and thoroughly wash strawberries. Crush, 1 layer at a time, about 1 pint strawberries. Measure 1 cup into large bowl Read More …
4 pounds Quinces 4 cups Sugar 1/4 cup fresh Lemon Juice Coarsely chop half the quinces, including their peels and cores, and reserve the remaining 2 pounds. Combine the chopped fruit with 4 c water in a preserving pan, bring Read More …
3-1/2 cups apricots 1-1/2 cups orange juice peel of 1/2 orange 2 tablespoons lemon juice 3-1/2 cups sugar 1/2 cup chopped nuts Finely shred orange peel. combine all ingredients except nuts in large kettle. Cook until thick, stirring constantly. Add Read More …
Yield: 4 Servings 2 c Water 1 cup Caster sugar 2 c Cape gooseberries, after the Calyces are removed 2 tablespoons Gelatine, dissolved in 1/4 c Hot water Vegetable oil for the Moulds TO SERVE: Panna cotta (recipe follows) Cape Read More …
Makes: 32 Servings 2-1/2 cups raspberries 1-3/4 cups sugar 2 ounce liquid pectin The Magic Chef Breadmaker makes it a snap. Cut up about 2-1/2 cups of fresh fruit. Add no more than 1-3/4 cups of sugar (to 2-1/2 cups Read More …
1-1/2 l Sweet cherries 50 ml Orange juice 25 ml Lemon rind 15 ml Grated orange rind 1-1/2 l Raspberries 1 l Sugar A few drops almond extract Pit and chop cherries. Add next three ingredients. Bring to boil and Read More …
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 …
1 Green bell pepper 5 Jalapeno peppers 3 c Sugar 3/4 c Cider vinegar 3 oz Pectin 2 dr Green food coloring Sterilize jelly jars and lids according to manufacturer’s instructions. Remove seeds from green pepper and chilies (Be very Read More …
5 cups figs, do not peel 1/2 cup lemon 9 cup sugar 1 env. pectin Handi-wipes Wash fruit, cut in half. Cover with water. Bring to boil and cook until tender – drain in colander lined with Handi-wipes. Reserve fruit Read More …
3-1/2 lbs. washed grapes 1-1/2 cups water 7 1/2 cup sugar 1/3 cup lemon juice Add grapes and water; put on to boil. When the grapes are soft, strain through cheesecloth. To juice of the grapes (approximately 5 cups), add Read More …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
10 cups sugar 8 cups ground apricots 1 cup crushed pineapple 1/2 cup lemon juice Mix sugar and fruits; refrigerate overnight. Bring to a rolling boil; boil for 8 minutes. Add lemon juice; boil for 2 minutes longer. Seal in Read More …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …