Servings :1

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

4 quarts berries

sugar

Instructions:

Use only freshly-picked berries and include a good percentage of

under-ripe berrie .

Pick over carefully and wash, removing stems, hulls, and debris.

Place in enameled or stainless steel pot, mash well, and bring to a

boil over moderate heat.

Cook just until berries soften.

Put through food mill.

If desired, this pulp may be strained through a finer sieve Measure

pulp into an enameled or stainless steel pot that is at least four

times talle than level of pulp.

For every cup of pulp, add 1 cup of sugar.

Bring to a boil over mo erately high heat and continue to boil until

the temperature of the jam reaches 221 deg ees F on a candy

thermometer.

(The stage at which the mixture will form a jelly of the esired

consistency if a spoonful on a small dish is placed in the freezer for

one minut .

) Keep an eye on the boiling jam and stir frequently! When jam

is ready, ladle into sterilized jars, seal, and process according to

jar manufacturer's instructions.

Notes:

Servings :2

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 green bell pepper

5 jalapeno peppers

3 cups sugar

3 3/4 cup cider vinegar

3 ounces pectin

2 drops green food coloring

Instructions:

1. Sterilize jelly jars and lids according to manufacturer's

instructions.

2. Remove seeds from green pepper and chilies (Be very careful

with chiles -- don'

touch your eyes.) Fit the steel knife blade into the bowl. Chop green

pepper into 1/4-

nch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop

jalapenos into 1/4

nch pieces. Measure 1/4 cup for jelly.

3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar

and vinegar in a la

ge saucepan. Bring to a boil. Continue to boil 1 minute. Remove from

heat; let cool 5 m

nutes. Stir in pectin and food coloring.

4. Strain mixture through a fine strainer to remove pieces of

peppers. Pour strain

d liquid into sterilized jars. Cover tightly and store in a cool place

up to 6 months.

Makes 2 cups.

Notes:

Servings :1

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 orange

3 cups pear halves

1 cup crushed pineapple

1 1/2 cup maraschino cherries -- chopped

1 box powdered pectin

3 1/2 cups sugar

Instructions:

* Wash and sterilize 5 or 6 pint sized canning jars.

1. Coarsely grate the peel from the orange, avoiding any of the

white part underne

th the rind. Section the orange and cut into small pieces. Combine the

orange pieces, t

e peel, diced pears, well-drained pineapple, cherries and pectin in a

large heavy pan.

2. Bring mixture to a boil, stirring constantly. Add sugar, bring

to a full rollin

boil and boil for 2 minutes.

3. Remove from heat and stir constantly for 2 more minutes. Pour

into sterilized h

t jars and seal.

Yield: About 5-1/2 pints. Keep in cool dark place.

Notes:

Servings :1

Time to prepare :100 minutes

Origin :Jo Anne Merrill

Ingredients:

3 pounds apples -- quartered

2 cups apple cider

3 cups sugar

2 teaspoons ground cinnamon

jelly jars

Instructions:

1. Peel, core and quarter apples. Place into a large pot along with 2

cups apple c

der. Simmer uncovered until apples are very soft. This should take

about 1 hour. Add mo

e cider if apples become too dry.

2. Fit steel blade into a food processor work bowl. Place 3 cups

of the apples in

he bowl and process until they are pureed, about 30 seconds. Remove

from bowl and repea

until all apples are pureed.

3. Return puree to pot and sweeten to taste. You may not want to

use the full 3 cu

s of sugar. Substitute part brown sugar if you wish. Stir in cinnamon.

Simmer, uncovere

, for 30 minutes. Apple butter should be thick and dark brown.

4. Pour into sterilized jars. Cover tightly and store in

refrigerator up to 1 mont

.

Yield: About 6 cups.

Notes:

Servings :32

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

4 pounds red grapes -- underripe

1 large apple

1 1/2 cup water

3 cups sugar -- (approximate)

Instructions:

Wash grapes and place in a large kettle. Mash slightly. Wash apple and

cut into sl

ces, but do not core or seed. Add apple to grapes, with 1/2 cup water.

Quickly bring to

a boil and boil until grapes soften, about ten minutes. Drain through

a damp jelly bag,

without pressing pulp. Refrigerate juice overnight. Strain again to

remove tartrate cry

tals.

Measure juice into a large kettle. For every cup of juice, add

3/4 cup sugar (ther

should be about four cups of juice). Bring to a boil over medium high

heat and cook un

il mixture reaches jelly stage, 220 degrees F on a candy thermometer.

Skim foam off sur

ace and pour jelly at once into sterilized, half-pint glasses. Seal

with paraffin.

Notes:

Servings :64

Keywords :Canning, Preserves, Etc. j1 Jams & Jellies

Oven Temp:

Time to prepare :180 minutes

Origin :Elizabeth Powell

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

2 pounds limes

2 lemons

8 cups water -- (approximately)

6 cups sugar -- (approximately)

Instructions:

Choose fruit that has not been waxed. Place fruit in a large kettle

and add water

ust to cover. Bring to a boil and simmer until fruit can be pierced

with a fork. Remove

fruit, reserving water in which it was boiled. Cool fruit, cut

lengthwise into quarters

remove seeds, and slice as thinly as possible.

Return fruit, along with any accumulated juices, to water and

measure into large k

ttle. For every one cup of liquid, add 3/4 cup sugar. Bring to a boil

and boil quickly

ntil mixture reaches jelly stage (220 degrees F on candy thermometer).

Pour into sterilized 1/2 pint or 1 pint jars, seal and process

according to jar ma

ufacturer's instructions.

Notes:

Servings :4

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups rhubarb -- diced

1 pint strawberries

8 1/4 ounces crushed pineapple -- canned

1 3/4 ounces pectin -- 1 package

4 cups sugar

1 tablespoon fresh lemon juice

1 teaspoon lemon peel -- grated

Instructions:

* Do not drain pineapple.

1. Combine pineapple, rhubarb and strawberries in 2-quart

microwave-safe bowl or o

her container.

2. Microwave on high power 7-10 minutes, stirring twice, until

rhubarb is tender.

3. Stir in fruit pectin; microwave on high 2-4 minutes, until

mixture boils, stirr

ng every minute.

4. Stir in all remaining ingredients. Microwave on high 2-4

minutes more to allow

am to boil hard; stir every other minute.

5. Let stand for 10 minutes, then pour into sterilized jars. Seal

and let cool, th

n refrigerate.

Yield: About 4 jelly jar-sized servings.

Notes:

Servings :1

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

4 jelly jars -- 8 ounce size

3 cups raspberries

3 cups sugar

1 1/4 cup pectin -- liquid

Instructions:

1. Prepare the jelly jars by washing in hot, sudsy water; rinse with

boiling water

and invert on towel to drain.

2. Sort, rinse and drain raspberries. Force through coarse sieve

or food mill enou

h berries to yield 1-1/2 cups sieved berries.

3. Mix the sieved berries with 3 cups sugar; set aside for 20

minutes. Mix thoroug

ly the raspberries and 1/4 cup bottled liquid pectin.

4. Fill jelly glasses to within 1/2 inch of top. Cover with lids

for jars, or alum

num foil. Let jam stand at room temperature overnight or until

jellied.

5. Jam MUST be stored in refrigerator or freezer. It will not

keep at room tempera

ure after the initial jelling time.

Yield: Four 8-ounce glasses.

Notes:

Servings :1

Time to prepare :720 minutes

Origin :Jo Anne Merrill

Ingredients:

6 cups rhubarb -- diced

3 cups sugar

1 package strawberry gelatin powder

Instructions:

1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel

kettle or pan.

Combine the sugar with rhubarb and let stand, covered, overnight.

2. Add 1/4 cup water to mixture. Bring to a boil, turn to a

simmer, then cook for

2 minutes.

3. Remove from heat and stir in one 3-ounce package of strawberry

gelatin. Stir un

il completely dissolved.

4. Pour into containers with tight-fitting lids. Store in

refrigerator or divide i

small portions and freeze.

Yield: About 1-1/4 quarts.

Notes:

Instructions:

Yield: 1 batch

2 lb Rhubarb

2 Oranges

1/2 c Nuts; chopped

1 Lemon

3 1/2 c Sugar

Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in

1/2-inch pieces. Combine all ingredients except nuts and heat slowly

until sugar is dissolved. Simmer slowly, stirring constantly, until

mixture is thick and clear. Add nuts and cook 5 minutes.

Notes:

Instructions:

Yield: 14 half-pints

4 lb Rhubarb

6 Oranges

1 Lemon

6 c Sugar (3 pounds)

Wash rhubarb, oranges and lemon and put with peel through a meat

grinder, or dice them. Combine fruit and sugar in a preserving kettle

and bring slowly to a boil. Cook the marmalade uncovered over high

heat

for about 20 to 30 minutes until it sheets when dropped from a spoon

(2

drops coming together and falling as 1 drop), or until it measures 220

-

222 F on a jelly thermometer. Ladle into hot, sterilized jars and seal

immediately.

To seal: Fill to within 1/2-inch head room, being sure to first wipe

the rim and threads of the jars with a hot damp cloth to remove all

particles of food, seeds or spices. While contents are hot, cover

with

a 1/8-inch layer of paraffin. When paraffin has set, add another

layer

of melted paraffin, tilting and rotating the jar to seal completely.

: Jams and Jellies - 1975

Notes:

Instructions:

1 cup cooked red-stalked rhubarb

(about 1lb rhubarb and 1/4 cup water)

2 and 1/2 cups crushed strawberries ( about 1 and 1/2 quart boxes )

6 and 1/2 cups sugar

1/2 bottle liquid pectin

1. Wash rhubarb and slice thin or chop; do not peel. Add water, cover,

and simmer til tender. (about 1 minute)

2. Sort and wash fully ripe strawberries; remove stems and caps. Crush

berries.

3. Measure prepared rhubarb and strawberries into a kettle. Add sugar

and

stir well. Place on high heat and, stirring constantly, bring quickly

to

a full boil with bubbles over the entire surface. Boil hard for 1

minute,

stirring constantly.

4. Remove from heat and stir in pectin. Skim.

5. Fill and seal containers. Process 5 minutes in boiling water bath.

Yield - 7 or 8 half-pint jars.

Notes:

Instructions:

In a 2-quart microwave-safe casserole, combine:

2 C sliced fresh rhubarb

1 pint unsweetened strawberries, fresh or frozen

1 8-1/4 ounce can crushed pineapple, with juice.

Microwave on HIGH for 7 to 10 minutes, stirring twice, until rhubarb

is

tender.

Stir in one 1-3/4 ounce package fruit pectin.

Microwave on HIGH until mixture boils, about 2 to 4 minutes. Stir

every

minute.

Add:

4 C sugar

1 Tbl lemon juice

1 tsp grated lemon zest.

Microwave on HIGH an additional 2 to 4 minutes, letting the jam boil

hard

for about 1 minute. Stir every 2 minutes.

Let cool 10 minutes. Pour into sterilized jars. Seal, let cool, and

refrigerate.

Notes:

Servings :1

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

5 1/2-pint canning jars

14 ounces pineapple chunks in juice -- 1 can

4 cups cranberries -- 1 pound

2 cups pears -- diced

2 cups sugar

Instructions:

* Wash and sterilize jars.

1. Drain pineapple, reserving syrup. Wash and drain cranberries.

Wash pears; cut i

half, core, peel and dice enough to yield about 2 cups. Sprinkle 1/4

cup of the pineap

le juice evenly over pears.

2. Put 2 cups sugar and 1/2 cup water into heavy 3-quart saucepan

with tight-fitti

g lid. Place over medium heat and stir until sugar is dissolved. Bring

to a boil, cover

and boil 5 minutes. Uncover; add the cranberries and cook until

cranberry skin pops. A

d the diced pears with the syrup that was sprinkled on them, and the

pineapple tidbits.

Continue cooking until thick; about 20 minutes. Remove from heat and

skim to remove any

foam.

3. Immediately fill sterilized and drained jars; seal tightly.

Yield: About five 1/2 pint jars.

Notes:

Servings :1

Time to prepare :720 minutes

Origin :Jo Anne Merrill

Ingredients:

canning jars -- * see note

1 pound fresh tomatoes

1 pound sugar

2 ounces ginger root

1 cinnamon stick

1 lemon rind -- grated

** see directions for instructions on **

** preparing a boiling water bath **

Instructions:

* Use decorative jelly or jam canning jars that can go into a boiling

water bath safely

Read manufacturer's directions for this information and also how to

sterilize jars.

Use red, green or yellow tomatoes. Make sure they are of good

quality.

1. Peel, core and slice tomatoes. Cover with sugar and let stand

for 12 hours at r

om temperature.

2. Strain off the juice and boil it until the syrup falls from

the spoon in heavy

rops.

3. Add the tomatoes, grated lemon or orange rind and the ginger

root and cinnamon

tick.

4. Cook until the jam thickens. Put into hot sterile jars and

process in a boiling

water bath for 5 minutes.

BOILING WATER BATH:

Use a canner made especially for water baths, or use this method.

You will need a

eavy pan, deep and wide, so that you can put a rack on the bottom. You

will need it dee

enough to put the jars in and have room to cover the tops of jars

with at least 2 inch

s of water. Water will be boiling so make sure the pan is tall enough.

1. Fill the canner, or pan, half full with hot -- not boiling --

water. Place rack

in bottom. Put filled jars in canner so that they do not touch each

other or the side o

the pan.

2. Add hot water so that the jars are covered with as least 1-2

inches of water.

3. Cover and start timing when water reaches a ROLLING boil.

* Do not skimp on processing time. This is very important to ensure

that all bacteria a

e killed. Increase processing time by 2 minutes for each 1000 feet

above sea level.

4. Using tongs, remove jars from water bath and place on a rack

away from drafts.

o not tighten lids more at this time since it could break the seal you

already have.

5. After 12-24 hours test the seal. The lid will be concave when

sealed properly.

ou may reprocess the jars within 24 hours by putting on new lids and

repeating the proc

ss.

Notes:

Servings :64

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

4 pounds red ripe tomatoes

2 oranges

1 lemon

12 cloves

1 3-inch cinnamon stick

4 pounds sugar

1 1/3 cup candied ginger root -- chopped

1 1/4 cup fresh lemon juice

Instructions:

Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges

well, seed

nd chop, but do not peel. Break up cinnamon stick into 2-3 pieces and

tie in a cheesecl

th bag with cloves and allspice.

Combine tomatoes, oranges, and lemon in a large, heavy duty

kettle. Stir over medi

m high heat until sugar dissolves. Add cheesecloth bag of spices and

bring to a boil. T

rn heat to low and continue to boil until mixture thickens (about 1

hour). Remove chees

cloth bag, add lemon juice and ginger, bring to a boil again, and cook

10 minutes more.

Pour into hot sterilized jars, and seal according to manufacturer's

instructions. Makes

3-4 pints.

Notes: