Category

Jams, Jellies, Marmalades
Crabapples remind me of the “Lemon Tree” folk song by Peter, Paul, and Mary. For those too young to remember, the lyrics went — “Lemon tree, very pretty, and the lemon flower is sweet But the fruit of the poor lemon is impossible to eat.”   The same can be said for crabapples. Sometimes called...
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INGREDIENTS: 1/2 lemon,  thickly sliced, seeded 1 1/2 pounds fresh ripe figs, halved (about 4 cups) 2 1/4 cups sugar 1 cinnamon stick, about 3 inches 2 teaspoons fresh ginger root, peeled and minced 1/8 teaspoon ground cloves METHOD: In a food processor bowl, place sliced and seeded lemon half. Pulse to chop lemon finely....
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Meyer lemons taste like a cross between an orange and a lemon, with a sweet-tart, citrusy flavor. INGREDIENTS: 3 lbs. organic Meyer lemons (about 12) 3 cups sugar METHOD: Carefully wash the lemons under cool running water and pat dry. Cut the lemons in half crosswise and juice them, reserving the juice. Using a spoon,...
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Quince jelly is a rare treat and a wonderful way to preserve the delicate, floral flavor of quince. Serve quince jelly on toast, as a glaze for meats, or as a condiment with cheese and crackers. INGREDIENTS: 4 to 5 large quince, thoroughly washed, cored, and chopped (leave the skins on for their natural pectin...
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Making quince jam is a delightful way to preserve the unique flavor of quince and also makes a delightful gift for the holidays! Enjoy it on toast, with cheese, or as a delicious condiment. INGREDIENTS: 4 to 5 large quince, peeled, cored, and diced into even-sized pieces 4 cups granulated sugar 1 lemon, juiced 1...
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INGREDIENTS: 5 cups ripe Blenheim apricots (about 3-1/2 lb.) 1/4 cup fresh lemon juice 7 cups sugar, measured into a separate bowl 1 box Sure-Jell fruit pectin (powder) 1 teaspoon pure vanilla extract (optional, but nice) 1/2 teaspoon butter or margarine (helps reduce foam) METHOD: Bring boiling-water canner, filled two-thirds with water, to simmer. Wash...
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INGREDIENTS: 3 cups strawberries, crushed 1 1/2 cups raspberries, crushed 1 1/2 cups blackberries, crushed 4 1/2 cups sugar. divided 1 box Low Sugar Sure Jell Sterilized jars, lids, and rings METHOD: Wash and dry berries. Cut the tops off of the strawberries. Use a large Pyrex measuring cup to measure the crushed berries. Place...
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This is a delectable jam for toast or scones – and equally delicious drizzled on goat cheese for an appetizer with crackers or fruit. Glaze turkey burgers during the last minute of grilling with a brushing of jam. INGREDIENTS: 4 cups pears (about 8 or 9 pears), peeled, cored and chopped into 1 inch pieces...
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Why freezer jam? The fresh peach taste, of course! Cooked preserves and jams have a place in the pantry, but you’ll truly notice the difference in taste when you spread a dollop of this jam on your biscuit or toast. INGREDIENTS: 2 lbs. ripe peaches (enough to make 3 cups of mashed peaches) 4 1/2...
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INGREDIENTS: 4 cups fresh blueberries 3 cups fresh strawberries 2 cups fresh raspberries 1/4 cup bottled lemon juice 2 packages (1.75 ounces each) dry fruit pectin (like Sure Jell) 7 cups sugar METHOD: Sterilize jars and lids for canning; keep hot. Heat water bath. In a large saucepan, combine berries and lemon juice. Crush berries...
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