honey jelly
honey jelly
Honey Jelly
2 1/2 cups honey
3/4 cup water
1/2 bottle liquid pectin
Place honey and water in a saucepan and bring to a quick boil. Add the pectin, stirring constantly, and bring to a full rolling boil. Remove from heat and skim off foam. Pour into hot, sterilized jelly glasses. Top with paraffin immediately.
Makes three 8-ounce glasses.
Thought itself needs words. It runs on them like a long wire. And if it loses the habit of words, little by little it becomes shapeless, somber. — Ugo Betti
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Peeled Fig Preserves
Peeled Fig Preserves
Peeled Fig Preserves
6 cups granulated sugar
4 pounds peeled figs
1 lemon, sliced
Layer sugar, figs and lemon slices in large pot and cook covered on very low heat until sugar dissolves (about 1 hour). Uncover and cook about 45 minutes longer, until figs are transparent.
Lift out figs with a slotted spoon and cook the syrup about 15 minutes longer, until thicker. Put figs back into pot and let sit overnight.
The following morning, heat figs to a boil and seal in jars.
Yields 7 half pints.
E.L. Well, there are these rules that guys have, an understanding as to what exactly constitutes cheating. Take your situation for example its not cheating. Its never cheating when you
e in a different area code, not to mention a different state. — Road Trip
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rose petal jam
rose petal jam
Rose Petal Jam
Important: Make sure the rose plants have not been sprayed with insecticides. Use only those roses that have not been sprayed or sprayed only with liquid detergent.
Cover 1 pound strongly scented rose petals with 2 cups water. Bring to a boil. Strain the liquid and reserve petals. Return liquid to pan. Add 3 pounds sugar. Bring to a boil and cook until thick. Add juice of 1 lemon. Return rose petals to liquid and cook slowly for 30 minutes. The rose petals will dissolve. Pour into sterilized pint jars. Cover with paraffin. Store in dark place to keep the delicate color.
Perfect as the wing of a bird may be, it will never enable the bird to fly if unsupported by the air. Facts are the air of science. Without them a man of science can never rise. — Ivan Pavlov
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five pepper jelly
five pepper jelly
Five Pepper Jelly
2 large red bell peppers
1 large green bell pepper
4 large jalape?o or serrano peppers
1/2 small onion, finely chopped
2 teaspoons salt, divided
1 1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper
5 cups granulated sugar
1/2 teaspoon butter or margarine
2 pouches fruit pectin
2 1/2 teaspoons whole cumin seeds, toasted
Boil six 1/2-pint canning jars for at least 15 minutes. Place flat lids in saucepan with water and bring to a boil. Remove from heat and let stand in hot water until ready to fill. Drain well before filling.
Stem and halve all peppers, discard seeds and finely chop the peppers. Measure 3 cups into a colander. Add onion and 1 teaspoon of the salt. Let drain for 3 hours, pressing to extract as much moisture as possible.
Place pepper mix in a 6- or 8-quart saucepot. Add vinegar, lemon juice, 1 teaspoon of salt, chili powder and crushed pepper. Measure sugar in a separate bowl. Scrape excess sugar from cup with a spatula to level for exact measure.
Mix sugar thoroughly into peppers in sauce pot. Add butter and bring this mixture to a full rolling boil on high heat, stirring constantly. Reduce heat to medium low and let simmer for 10 minutes, stirring occasionally. Stir in fruit pectin and return to a full rolling boil for exactly 1 minute, stirring constantly.
Remove from heat and stir in cumin seeds. Skim any foam with a metal spoon. Ladle quickly into prepared jars, filling to within 1/3-inch of the top. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly. Invert jars for 5 minutes and turn upright.
Makes about 6 (1-cup) jars.
Two and two continue to make four, in spite of the whine of the ameteur for three, or the cry of the critc for five. (from Whistler vs. Ruskin, 1878) — James Abbott McNeill Whistler
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crocked dill pickles
crocked dill pickles
Crocked Dill Pickles
16 pounds tiny cucumbers for pickling
3/4 cup pickling spices
7 stalks fresh dill
1/2 pound garlic cloves, peeled and halved
2 cups pickling salt
2 gallons water
Wash and drain cucumbers. Place half each of the pickling spices, dill and garlic on the bottom of a clean 4-gallon crock. Put the cucumbers in the crock. Dissolve the salt in the 2 gallons water and pour over the cucumbers. Add remaining pickling spices, dill and garlic on top and cover with a weighted lid. Check every few days and skim off foam. In 2 to 3 weeks the cucumbers will be crisp and firm to the touch. Pack the cucumbers in sterilized jars. Strain and boil the brine and pour over cucumbers. Seal tightly and store in a cool place.
It is hard to have patience with people who say There is no death or Death doesn matter. There is death. And whatever is matters. And whatever happens has consequences, and it and they are irrevocable and irreversible. You might as well say that birth doesn matter. — Leonardo DaVinci
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wine jelly
wine jelly
Wine Jelly
For deep red jelly, use ruby port or robust red wine. For a soft rose-colored jelly, choose a fruity ros? such as Grenache Ros?. If using white wines, use those with a faintly sweet or fruity flavor, such as Gew?rztraminer. Berry or other fruit wines may also be used.
For gift giving, ladle sparkling, jewel-colored jellies into hot, sterilized, inexpensive wine glasses, then seal with paraffin.
2 cups wine
3 cups granulated sugar
1 (3 ounce) pouch liquid fruit pectin
Mix wine and sugar in top of double boiler over rapidly boiling water. Cook, stirring constantly, about 3 minutes or until sugar is completely dissolved. Remove double boiler from heat, but let jelly remain over hot water. At once stir in liquid pectin and mix well. Skim off foam with a metal spoon. Quickly ladle into hot, sterilized jars or glasses, leaving 1/2-inch headspace; seal. If using wine glasses, place a metal spoon in each hot glass before pouring in hot jelly to keep glass from breaking. Seal with a thin layer of paraffin.
Yields about 4 half pints.
Our envy of others devours us most of all. — Alexander Solzhenitsyn
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pumpkin butter
pumpkin butter
Pumpkin Butter
3 1/2 cups fresh ground pumpkin or canned pumpkin pur?e
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours
Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)
Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.
Makes five 6-ounce jars.
No one is so old as those who have outlived enthusiasm. — Henry David Thoreau
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Marinara Sauce
Marinara Sauce
Marinara Sauce
1 1/4 cups onions, finely chopped
1 1/4 cups celery, finely chopped
1 cup carrots, finely chopped
1/2 cup olive oil
1 teaspoon minced garlic
8 pounds ripe plum tomatoes, peeled, seeded and chopped
1 teaspoon granulated sugar (optional)
Freshly-ground black pepper
1 bay leaf
1 teaspoon dried basil, oregano or marjoram
1/4 teaspoon fennel seed (optional)
1 teaspoon salt (or to taste)
Cook onion, celery and carrots in olive oil over medium heat in a large pot, covered, until the vegetables are tender ? about 20 minutes. Stir occasionally. Add garlic and cook 2 minutes. Add tomatoes, sugar and pepper. Simmer over low heat for 15 minutes. Put the sauce through the medium disc of a food mill if you prefer a smooth sauce. Omit this step if you prefer a smoother sauce.
Add remaining seasonings (except salt) and simmer, stirring often, until sauce reaches desired consistency (about 20 minutes). Add salt. Remove bay leaf.
Pack into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 45 minutes.
A great obstacle to happiness is to anticipate too great a happiness. — Bernard le Bovier de Fontenelle
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raspberry jam
raspberry jam
Raspberry Jam
2 pounds raspberries
3 cups granulated sugar
Juice of 1 lemon
Rinse and mash berries. Place in a 6-quart or larger pot with sugar and slowly bring to a boil, stirring to dissolve sugar. Boil for 20 to 30 minutes, stirring frequently to prevent sticking and scorching, until thickened. Jam will thicken as it cools. Add lemon juice at the end of cooking time.
Remove from heat and skim off foam with a spoon. Ladle jam into clean, hot jars, leaving 1/2-inch headspace; seal. Process in a boiling water bath for 10 minutes.
Yield 4 to 5 half-pints.
There was an immeasurable distance between the quick and the dead they did not seem to belong to the same species and it was strange to think that but a little while before they had spoken and moved and eaten and laughed. — W. Somerset Maugham
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Sweet Tomato Relish
Sweet Tomato Relish
Sweet Tomato Relish
Posted by Keplerkid at recipegoldmine.com 7/14/01 7:53:01 pm
Are your tomatoes all getting ripe now at once like mine are? This is so good on hamburgers, steak, purple-hull or crowder peas, or speckled butterbeans.
1 gallon tomatoes, chopped
8 whole onions, chopped
4 stalks celery, chopped
4 whole bell pepper, chopped
4 jalape?o peppers, seeded and minced
3 cups white vinegar
3 cups granulated sugar
3 tablespoons salt
3/4 teaspoon allspice
3/4 teaspoon cloves
1/4 teaspoon ginger
1 tablespoon black pepper
Combine all ingredients in a heavy pot and cook at least one hour. Taste and adjust seasonings.
Wash pint jars in dishwasher - keep hot. Boil caps and rings. Fill hot jars and seal, turning upside down until cool.
Yield: 8 pints
The sudden disappointment of a hope leaves a scar which the ultimate fulfillment of that hope never entirely removes. — Thomas Hardy
