1. Spicy Pineapple PicklesSpicy Pineapple Pickles (makes 1 Pt. jar) 1 20oz can pineapple chunks 2/3 cup Sugar dash salt 1/2 cup vinegar 5 or 6 whole cloves 3 or 4 whole allspice (opt) 2 sticks cinnamon or spicy cinnamon "Red hots" can be used instead Drain fruit. Combine sugar, salt, vinegar, cloves, allspice & cinnamon. Bring to a boil, simmer about 10 minutes. Pour liquid over fruit. Best if prepared several days in advance to allow flavors to blend. joann_fla |
2. Fig Preserves
2 lbs figs, unpeeled
3 cups granulated sugar
1 cup water
1/2 lemons, sliced thin
Prep Time: 25 mins
Total Time: 1 1/2 hrs
1 Wash figs gently in cold water.
2 Place in a large bowl, fill with cool water and soak for 20 minutes.
3 Make a syrup by boiling the sugar and water together in a large saucepan.
4 When syrup is clear and just thick, around 15 minutes add figs and lemon slices.
5 Bring to a boil over high heat.
6 Boil hard 1 minute.
7 Lower heat and simmer for 30 minutes.
8 Remove from heat.
9 Carefully pour into a blender and pulse to grind figs and lemon slices.
10 You may want to cook down for 10 or 15 more minutes to desired thickness.
11 Ladle into clean hot sterile jars and process in a boiling water bath for 10 minutes.
"Be careful of the words you say, keep them soft and sweet; You never know from day to day which ones you'll have to eat." ~ Unknown
3. Hot Sweet Dill Pickles
Posted by patti43 (My Page) on Mon, Aug 9, 10 at 12:36
We just ran out of these from the last jar I made, so time to make some more. We just love the crunchy, sweet, hot taste.
1 quart (bought) dill pickles, drained and sliced - cheapest kind work well
2 cups granulated sugar
1/2 tablespoon crushed red pepper
3 or 4 cloves fresh garlic, peeled and cut in half
Drain and slice pickles about ¼" thick. Layer pickles, sugar, red pepper, and garlic in pickle jar. Turn jar once each day until sugar dissolves. Let stand about a week before eating.
4. Watermelon/ Okra/ Cucumber Pickles
Posted by donna_loomis (My Page) on Wed, Jun 2, 10 at 17:29
Pack quart jars with washed watermelon/okra/cucumbers - whatever. To each jar add:
2 tsp. dill seed
1 small clove garlic
1/8-1/4 tsp. dried crushed red pepper
1 slice onion
In a large pot, bring the following to a boil: 1 quart white vinegar
2 quarts water
1/2 cup salt
Pour into jars. Seal.
If I remember correctly, the liquid will fill (after packing with produce and other ingredients) about 3 or 4 quart jars. And they are ready to eat in about 3 days. I use the same recipe for my dill pickles and my pickled watermelon rind (we like them dill instead of sweet).
These are really good, & easy too!
Thanks Donna
5. Squash Relish
Posted by trixietx (My Page) on Fri, Aug 6, 10 at 16:46
Squash Relish (sweet)
10 c. chopped yellow squash or zucchini (I prefer both)
4 c. chopped onions
2 green bell peppers, chopped
1 red bell pepper, chopped
3 t. salt
4 1/2 c. cider vinegar
4 c. sugar
1 t. celery seed
1 t. tumeric
1 t. nutmeg
1 t. black pepper
Mix the vegetables together. (You can grind the vegetables, but I prefer to a small dice, I think it looks prettier.) Sprinkle with salt and let stand overnight in the refrigerator Mix vinegar and spices and let stand overnight. Drain vegetables well. Combine vegetables and spices, bring to a boil. Cook 20 minutes. Put in sterilized jars and seal.
6. 24 Hour Pickles
2 qts. water
1 c. white vinegar
1/2 c. sugar
1/3 c. salt (not iodized)
6 to 7 cucumbers
Dill, fresh or dried or dill seed
6 to 8 garlic cloves
Bring first 4 ingredients to rapid boil and cool completely. Liquid should be enough to fill 4 jars (depending on size). Wash jars and lids. Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per jar), dill to taste. Pour liquid (when completely cooled) into jars. Refrigerate 24 hours. Must be kept in refrigerator
1 c. white vinegar
1/2 c. sugar
1/3 c. salt (not iodized)
6 to 7 cucumbers
Dill, fresh or dried or dill seed
6 to 8 garlic cloves
Bring first 4 ingredients to rapid boil and cool completely. Liquid should be enough to fill 4 jars (depending on size). Wash jars and lids. Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per jar), dill to taste. Pour liquid (when completely cooled) into jars. Refrigerate 24 hours. Must be kept in refrigerator
7. Champagne Jelly
Posted by glenda_al (My Page) on Mon, Dec 13, 10 at 16:37
This year, haven't made it in 4 or 5 years, I'll be gifting a few with
Champagne Jelly
3 cups sugar
2 cups pink champagne
1 3 oz pkg liquid pectin
Combine sugar and champagne in a large Dutch oven. Cook over medium heat, stirring until sugar dissolves (do not boil) Remove from heat, stir in liquid pectin. Skim off foam with a metal spoon.
Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch of headspace. Cover at once. Let stand 8 hours for jelly to set up. Makes 5 half pints
I don't process mine, cause the jelly is usually gone before the holidays are over.
GREAT ON HOT BISCUITS!
This year, haven't made it in 4 or 5 years, I'll be gifting a few with
Champagne Jelly
3 cups sugar
2 cups pink champagne
1 3 oz pkg liquid pectin
Combine sugar and champagne in a large Dutch oven. Cook over medium heat, stirring until sugar dissolves (do not boil) Remove from heat, stir in liquid pectin. Skim off foam with a metal spoon.
Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch of headspace. Cover at once. Let stand 8 hours for jelly to set up. Makes 5 half pints
I don't process mine, cause the jelly is usually gone before the holidays are over.
GREAT ON HOT BISCUITS!
8. Easy Orange Marmalade
"So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!"
1 medium navel oranges
2 tablespoons water
1/2 cup sugar Directions
Select Navel oranges that have the thinnest peel.
If the orange is large double the amount of water and sugar.
Wash the orange thoroughly.
Cut off both ends of the orange.
Cut the orange in half, cut each half in about eight sections.
Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
Boil for 15 minutes, stirring frequently.
Let cool, then place in a glass jar with a tight fitting lid.
Refrigerate to store.
When it is cold it is ready to eat. Makes 1 Jar
you can use 1/2 sugar and 1/2 Splenda and it works well.
Joann_fla
1 medium navel oranges
2 tablespoons water
1/2 cup sugar Directions
Select Navel oranges that have the thinnest peel.
If the orange is large double the amount of water and sugar.
Wash the orange thoroughly.
Cut off both ends of the orange.
Cut the orange in half, cut each half in about eight sections.
Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
Boil for 15 minutes, stirring frequently.
Let cool, then place in a glass jar with a tight fitting lid.
Refrigerate to store.
When it is cold it is ready to eat. Makes 1 Jar
you can use 1/2 sugar and 1/2 Splenda and it works well.
Joann_fla
9. Apple Pie Jam
Posted by joann_fla (My Page) on Fri, Jun 10, 11 at 13:42
4 to 5 large apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional
In a large kettle, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples, draining off the water; return to the pan. (Save remaining apple mixture for another use or discard.)
Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.
This is an old TOH recipe, that always turns out great!
4 to 5 large apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional
In a large kettle, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples, draining off the water; return to the pan. (Save remaining apple mixture for another use or discard.)
Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.
This is an old TOH recipe, that always turns out great!
10. Zucchini Pineapple
Posted by susie53 (My Page) on Thu, Aug 25, 11 at 13:43
18 cups peeled grated zucchini
1/2 cup lemon juice
3 cups sugar
1 ( 46 oz ) can pineapple juice
Directions
Bring juices and sugar to boil. Add zucchini and simmer for 20 minutes. Pack and seal in hot pint jars. Water bath 10 minutes. Makes 12 pints. Use as you would crushed pineapple. You can cut the recipe in half and also use less sugar if you want.
18 cups peeled grated zucchini
1/2 cup lemon juice
3 cups sugar
1 ( 46 oz ) can pineapple juice
Directions
Bring juices and sugar to boil. Add zucchini and simmer for 20 minutes. Pack and seal in hot pint jars. Water bath 10 minutes. Makes 12 pints. Use as you would crushed pineapple. You can cut the recipe in half and also use less sugar if you want.
11. Georgian Pickle Relish
10 medium cucumbers (I bought a 3-litre basket, they were about 6' long and used them all)
8 large onions
3 green peppers
3 red peppers
Peel onions and seed cucumbers and peppers. Process in a food processor or food grinder until of the consistency that you want.
Sprinkle 1/2 cup table salt, stir and let sit at least 3 hours or overnight.
Drain well.
Sauce:
1 quart vinegar
7 cups sugar
3 tsp turmeric
1/4 cup mustard seed
2 tbsp celery seed
Bring to a boil and stir in the cucumber relish. Simmer 20 and pour into sterilized jars. Turn upside down and let cool, and sealed.
jasdip
8 large onions
3 green peppers
3 red peppers
Peel onions and seed cucumbers and peppers. Process in a food processor or food grinder until of the consistency that you want.
Sprinkle 1/2 cup table salt, stir and let sit at least 3 hours or overnight.
Drain well.
Sauce:
1 quart vinegar
7 cups sugar
3 tsp turmeric
1/4 cup mustard seed
2 tbsp celery seed
Bring to a boil and stir in the cucumber relish. Simmer 20 and pour into sterilized jars. Turn upside down and let cool, and sealed.
jasdip
12. Banana Jam
glenda_al
you can always adjust the sugar. Be sure and let them get really ripe or freeze them like I did.
you can always adjust the sugar. Be sure and let them get really ripe or freeze them like I did.
"Pickles are cucumbers that sold out.”