Jams And Preserves Recipes

PEACH PRESERVES

Steps:

• Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
• Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
• Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

BASIC UNUSUAL JAM RECIPE

Steps:

• Place the plant material in a glass or stainless steel bowl, cover with the boiling water, and let it steep for 5-6 hours or overnight.
• Strain, squeezing as much of the liquid out of the plant material as possible. If there is not enough liquid, add water to make 2.25 cups.
• Pour your liquid, along with the rest of the ingredients into a large pot, bring to a boil, and stir.
• Simmer for a minute or so, until all of the sugar is dissolved.
• Pour the jelly into clean, sterilized jars, making sure the rims are clean and leave about 1/4" headroom.
• Screw the caps on and process in a hot water bath for about 10 minutes.

JAMS AND PRESERVES

Steps:

• Bring water, apricots and sugar to a boil in a 2-quart saucepan. Reduce heat and simmer uncovered 15 to 20 minutes, stirring occasionally, until apricots are tender and about 1/2 cup water remains. Remove from heat and stir in lemon juice. Process in blender or food processor until smooth and thick. Return to saucepan and stir in applesauce. Spoon into jars or containers. Cover tightly and refrigerate.;
• With a vegetable peeler, remove colored peel from orange, leaving white membrane on orange. With a sharp knife, cut off and discard membrane. Finely chop peel and pulp. Preheat oven to 350 degrees. Have a 13 by 9 by 2-inch or other large, shallow glass baking dish ready. Place peel and pulp of 3 cups of the cranberries, the strawberries, chopped apples, sugar and cinnamon sticks in baking dish. Stir to mix. Cover with foil. Bake 45 minutes. Stir in remaining cranberries and bake uncovered 1 hour longer or until thickened, stirring occasionally. Cool, spoon into clean jars. Cover and refrigerate.
• Yield: 10 cups