Preserve Recipes

Free Recipe Red Raspberry Jam 2

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Red Raspberry Jam 2 Recipe

3 c Finely mashed or sieved red
1 pk Powdered pectin
-raspberries 1
c Water
6 c Sugar

Red Raspberry Jam 2 Preparation

Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 9 half pints. Blackberry Jam: Follow recipe for red raspberry jam, except reduce sugar from 6 cups to 5-1/2 cups. Grape Jam: Follow recipe for red raspberry jam, except seeds are separated after heating Concord Grapes. Crush grapes. Simmer grapes without adding water until grapes have softened. Put pulp through a colander or food mill before measuring. Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are pitted and put through a food chopper or blender before measuring. From: Ball Blue Book Shared By: Pat Stockett

Free Recipe Minted Apple Butter 2

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Minted Apple Butter 2 Recipe

4 Apples, cored, peeled
1 tb Dry mint (3 tb chopped fresh
1/2 c Water
1 ts Ascorbic acid color keeper

Free Recipe Pear Harlequin

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Pear Harlequin Recipe

3 lb Pears (underripe)
1 cn Pineapple (small can crushd)
1 Orange (juice & grated rind)
4 oz Maraschino cherries
3 c Sugar (per 4 cup fruit mix)

Pear Harlequin Preparation

Wipe, stem, peal and core pears. Cut in small pieces. Mix pears, pineapple and orange (juice and rind) together. Measure. For each 4 cups fruit mix, add 3 cups sugar. Cover and let stand overnight. Simmer until thick (about 2 hours). Add cherries (cutting them in half). Stir well. Process for 10 minutes in boiling water bath. Makes eight 6 oz. jars. NOTE: This is good used as a topping on pound cake. SOURCE: Ruby Branning Shared by Nancy Coleman

Free Recipe Mint Sambal

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Mint Sambal Recipe

4 c Fresh spearmint, minced
1 c Fresh parsley, minced
4 c Apples, cored and chopped
1-1/2 c Onions, chopped
1/2 c Golden raisins
1/2 c Blanched almonds, chopped or
Slivered
1 pt White wine vinegar, ideally
Mint flavoured
1 tb Mustard seeds
1 ts Coriander seeds
1 ts Pickling salt

Mint Sambal Preparation

Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce the heat to low and simmer, uncovered, stirring frequently, for 30 mins, or until mixture is thickened. Prepare the jars, lids and boiling water bath. Fill jars, leaving 1/4 inch headspace. Wipe rims with cleantowel and attach lids securely. Place jar in boiling watre bath, and when water returns to boil, process for 15 mins. From Gemini”s MASSIVE MealMaster collection

Free Recipe Rose Hip Jelly

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Rose Hip Jelly Recipe

1 lb Rose hips
1 c Water
Sugar

Rose Hip Jelly Preparation

Wash hips. Add water and boil until fruit is soft. Put through a fine sieve to remove seeds. Measure and heat liquid; when simmering add an equal amount of sugar and boil quickly to jelly stage. Pour into hot sterilized glasses and seal when cool. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Rose Hip Jelly?

If you know a better Rose Hip Jelly Recipe please comment below.

Free Recipe Making Sauerkraut > Part 2

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Making Sauerkraut > Part 2 Recipe

Other tips:

Free Recipe Brandied Peach Butter with Spearmint

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Brandied Peach Butter with Spearmint Recipe

18 -to
20 Peaches, fully ripe
1/2 c -Water, or more as needed
1/4 c Brandy
3 tb Lemon juice
2 c Sugar
18 -to
25 Sprigs spearmint
-OR other mint

Brandied Peach Butter with Spearmint Preparation

Pit, skin, and slice the peaches. Place them in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer over low heat, stirring frequently, 30 to 35 minutes or until the puree thickens. Remove the mint and fill clean 1/2-pint jars with peach butter to within 1/4-inch of the top. Wipe, seal, and process in a boiling water bath for 10 minutes. From Gemini”s MASSIVE MealMaster collection

Free Recipe Applebutter From Brigitte Sealing

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Applebutter From Brigitte Sealing Recipe

6 Apples (or 8 if small)
1 c Water
1 tb Cinnamon
1/8 ts Ground cloves
1/4 c +2 TB concentrated frozen
1/4 c Water
-apple juice 1
tb Cornstarch

Applebutter From Brigitte Sealing Preparation

1. Peel, core, and thinly slice apples. Put them in a saucepan with 1/4 cup of the water and 1/4 cup of the applejuice. Bring to a boil, then reduce heat and simmer uncovered for 1 hour. Mix cornstarch with the 2 Tb of applejuice. Stir into the mix, and stir until it thickens. 2. Put all ingredients in a blender and puree until smooth. Refriger- ate. Makes about 4 cups. From: Brigitte Sealing, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Sysop, Cyberealm BBS Watertown, NY 1993

Free Recipe Pickled Rosebuds

Recipe Type: P Recipes

Recipe Preparation:

Cooking Ingredients for Pickled Rosebuds Recipe

40 Baby rosebuds
1/2 c Sugar
2 c White wine vinegar

Pickled Rosebuds Preparation

Was the rosebuds well. Place rosebuds in a 1-quart jar. Combine sugar and vinegar; pour over rosebuds. Seal with paraffin and store in warm, dark place for about one month. Buds may be used in salads or with sandwiches. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Pickled Rosebuds?

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Free Recipe Honey: Honey Onion Confit

Recipe Type: P Recipes

Recipe Preparation: cook

Cooking Ingredients for Honey: Honey Onion Confit Recipe

4 Onions
1/4 c Butter
1/4 ts Salt
1/4 ts Pepper
2 tb Liquid honey
2 tb Cider vinegar

Honey: Honey Onion Confit Preparation

A sweet condiment for pork, smoked fish, poultry or steak. Tasty on burgers or as a pizza base instead of usual tomato sauce. Thinly slice onions into rings. In skillet, melt butter over medium heat; cook onions, salt and pepper, stirring, for 1 minute. Reduce heat to low; cover and cook, stirring occasionally, for 20 minutes or until onions are softened. Add honey and vinegar; cook, covered, for 20 minutes or until onions are very soft. Uncoer and cook for 15 minutes or until thickened slightly and onions are glazed. Serve warm. 1 cup for $1.70 CDN [Mar/95] Per 2 tb: about 90 calories, 1 g protein, 6 g fat, 9 g carbohydrate Source: Canadian Living magazine, Feb 95 Presented in article by Donna Paris Easy Recipes: It”s a Honey of a Country [-=PAM=-] [email protected] From Gemini”s MASSIVE MealMaster collection