Tutti Frutti Jam Recipes

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TUTTI-FRUTTI JAM



Tutti-Frutti Jam image

1983 Second Prize winner Yield: Makes about 7 half-pints.

Provided by Stormy Stewart @karlyn255

Categories     Jams & Jellies

Number Of Ingredients 7

3 cup(s) chopped pears
1 large orange
3/4 cup(s) drained crushed pineapple
1/4 cup(s) chopped maraschino cherries
1/4 cup(s) freshly squeezed lemon juice
3 ounce(s) package powdered fruit pectin
5 cup(s) sugar

Steps:

  • Wash, pare, core, and chop enough pears to make 3 cups of chopped fruit. Peel the orange, remove seeds, and chop the pulp. Place chopped pears in a large saucepan. Add orange pulp, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and bring to a full rolling boil, stirring constantly. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for one minute. Remove from heat and skim. Spoon into hot sterilized jars and seal.
  • I always boil water bath after but recipe doesn't say to

TUTTI-FRUTTI



Tutti-Frutti image

Categories     Condiment/Spread     Fruit     Summer     House & Garden

Number Of Ingredients 0

Steps:

  • Exact quantities cannot be given for the tutti-frutti. Preferably, start at the beginning of the fresh fruit season - if you start later, the variety of fruits will be more limited. Pour 1 bottle of brandy into a large crock or big preserving jar. Add hulled, washed and drained strawberries and their weight in sugar. Cover the crock and let it stand in a cool place. As other fruits come into season, add them in any desired quantity with their weight in sugar. Add more brandy if the fruits are not completely covered. You may add other berries, cherries, seeded grapes, peeled and pitted peaches, peeled and cored pears, pitted and halved plums or apricots. When the crock is full, cover securely. Leave 3 months before using.

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