Free Recipes Archive
from Chef Eric Kim of Cong-Du Restaurant – Seoul, South Korea Green Apple Sorbet: 1 green apple, cored and chopped Lemon juice 10 millimeters simple syrup Pinch salt Red Bean Jelly: 25 grams red bean paste 70 milliliters water 3 Read More …
1 can plain self-rising pizza dough or other plain pizza dough of your choice 1 small jar Jif Brand peanut butter 1 small jar Smuckers brand strawberry preserves Place pizza dough on cookie sheet or in pizza pan. Take peanut Read More …
Serving Size: 70 2 to 4 jalapeno peppers, halved and seeded 1-1/2 cups cranberry juice cocktail 1 cup vinegar 5 cups sugar 1 foil pouch liquid pectin (3 oz pouch, Certo or Ball) 5 small fresh hot red peppers (optional) Read More …
Herbs of choice Food coloring Apple juice Sugar Pectin Start off with an apple jelly recipe that comes with a box of powdered pectin. After skimming of the foam from the boiling jelly, divide it into 2 or 3 hot Read More …
5 lb. Japanese plums, crushed (about 4-1/2 qt.) 1 cup water 6 cup sugar 1/2 bottle (6 ounce size) liquid pectin Heat plums and water to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes. Strain but do Read More …
Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry. Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves. Highbush cranberries have a Read More …
2 quart fresh or frozen blueberries 4 cups water 12 cups sugar 6 ounce liquid fruit pectin Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 Read More …
1.75Kg/4lb sour apples 2 heads garlic (about 25 cloves) 10 small chilli (chilli) peppers 5 cups/1 litre/2 pts water preserving sugar Cut the apples into 2.5cm/1 inch chunks, do not peel or core. Separate & peel garlic cloves and cut Read More …
Makes 4 pints or 8 – 1/2 pints 1 cup bell pepper, chopped 8 to 9 fresh Jalapeno, chopped fine 6 1/3 cups sugar 1-1/3 cups white vinegar Red or green food coloring (optional) 1 6-ounce bottle liquid fruit pectin Read More …
Yield: 6 half pints 6 Green Chiles (Hotness to your preference) 6 Cups Sugar 1-1/2 cups Cider Vinegar Cheesecloth 6 ounces liquid pectin 6 drops green food coloring Wash and mince chiles. Combine Chiles, sugar and vinegar in a large Read More …
Yield: 4 Cups 1 cup Cranberry juice 1/2 c Dry red wine 1/2 c Granulated sugar 85 ml (1 pouch) Certo Liquid Fruit Pectin Combine cranberry juice, wine, brandy and sugar in a medium-size saucepan set over high heat. Bring Read More …
Yield: 3 Cups 2 tablespoons Butter 1 Garlic head 3 cups Sugar 1/2 cup Vinegar, cider 6 oz Liquid pectin Separate cloves, peel, and then mince. In large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until Read More …
Seed and stem bell peppers, cut into pieces and process in a food processor. Do not puree. Seed and stem habaneros leaving as many seeds as you want heat. Process in a food processor as with the bell peppers. Removing Read More …
5 medium Jalapeno peppers 1/2 cup chopped seeded green peppers 1/4 cup chopped seeded red peppers 6 cups sugar 2-1/2 cups cider vinegar 1 bottle (170 ml) liquid pectin Grind up peppers, using all the juice. Put in kettle and Read More …
3/4 c Hot red pepper, seeded/chop 3/4 c Jalapeno pepper, seed/chop 1 cup Onion, chopped 1-1/2 c Cider vinegar 5 pk Pectin, liquid Yield: 12 servings Wear gloves to seed and chop peppers! Place hot peppers, onion, and vinegar in Read More …
Flavors will change with choice of Mint 1 cup Mint Leaves (either chopped fine or wrapped whole in a cheesecloth bag) 4 cups apple juice 4 cups sugar 1 box powdered pectin 6 drops green food coloring, optional Cook as Read More …
1 c. sour cherries 1 c. water 3 teaspoons granulated sugar replacement 1 tablespoon lo-cal pectin Rinse cherries and remove the stems. Combine cherries and water in saucepan. Bring to boil, reduce heat, and simmer 5 minutes. Strain; reserve juice. Read More …
An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread. 3/4 pound red bell peppers, 2 large 1/3 pound green bell peppers, 1 large 1/2 onion, fine dice 4 jalapenos, ribs and seeds removed, 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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 (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 …
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 …
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 …
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 …