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PRESERVING

Dill Pickles

After making the sugar-free brine I got an overwhelming response to make dill pickles.  We did just that. Brining Liquid 2 Cups Water 1 Cups White Vinegar 1/3 Cup of Pickling Salt 1 TSP Each Red Pepper Flakes 1 TSP Mustard Seed 1 TSP...

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Sugar Free Pickles

Doris has a wonderful pickling recipe, but recently needs it to be sugar free. Ingredients: 4 Cups White Vinegar 1 Cup Water 2 Cups Splenda 1 TBS Celery Seed 1 TBS Corriander Seed 1 TBS Mustard Seed 1 TBS All Spice Berries 1 TBS Whole...

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Figs

FigsFigs (not too ripe)WaterSugarCorn syrup (optional)Few slices lemonWash figs thoroughly. Cover with water and boil for 2 minutes. Drain and use this water to make a thin syrup. Boil figs 5 minutes in syrup. If a sweeter product is desired, make a heavy syrup with...

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Amaretto Peach Pecan Preserves

Amaretto Peach Pecan PreservesThis makes great holiday gifts!2 pounds fresh peaches, peeled 1 cup golden raisins 3/4 cup water (more if needed)1 1/2 tablespoons finely grated orange zest 2 tablespoons strained fresh lemon juice 3 cups granulated sugar 1/2 cup pecan...

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Apricot Jalapeno Preserves

Apricot Jalapeno Preserves1/2 cup jalapeno peppers, stems and seeds removed 1 large red bell pepper, stem and seeds removed 2 cups cider vinegar 1 1/2 cups dried apricots, chopped 6 cups granulated sugar 3 ounces liquid pectin 4 drops red food color (optional)Put...

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Blackberry Pie Filling

Blackberry Pie Filling6 quarts fresh blackberries7 cups granulated sugar (can make slight    adjustments for tartness of berries)1 3/4 cups Clear Jel1 teaspoon cinnamon9 1/3 cups water1/2 cup bottled lemon juice (this is for    safety, do...

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Blueberry Marmalade

Blueberry Marmalade1 medium orange 1 medium lemon 3/4 cup water 1/8 teaspoon baking soda 4 cups fresh blueberries, crushed 5 cups granulated sugar 1 (6 ounce) package liquid fruit pectinPeel orange and lemon. Finely chop rind and place in large cooking pan. Chop...

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Apple Pie Filling

Apple Pie FillingSource: University of California Cooperative ExtensionMakes about 8 quarts.The best apples for this recipe are firm and crisp types such as Rome, Pippin or Granny Smith. Each quart makes one 8-inch pie.To use the filling, just pour it into an unbaked...

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Cranberry Rum Sauce

Cranberry Rum SauceYield: 6 cups1 1/2 cups granulated sugar1 1/2 cups water1 (8-inch) cinnamon stick, broken6 whole cloves1/8 teaspoon mace8 cups cranberries4 medium apples, peeled, cored and diced1/2 cup golden rumIn a non-reactive Dutch oven, combine sugar and...

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Champagne Jelly

Champagne Jelly1 (1 3/4 ounce) package powdered pectin3/4 cup water3 cups champagne or dry white wine4 cups granulated sugarThoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium...

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Cantaloupe Jelly

Cantaloupe Jelly2 1/2 pounds peeled and diced cantaloupe2 1/2 cups granulated sugar1/2 teaspoon vanilla extract1 peel of tangerine or orangePlace cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.Drain the cantaloupe, pouring off the...

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Apple Cider Jelly

Apple Cider Jelly1 quart apple cider2/3 cup red hots candy1 (1 3/4 ounce) package powdered fruit pectin5 cups granulated sugarPlace apple cider, red hots and pectin in a large kettle, and bring to a full rolling boil. Add sugar; return to a full rolling boil, stirring...

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