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Peach Chutney

  • Posted by ADMIN on 09/26/2007
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Drain peaches, reserving syrup. Cut peaches into small pieces and set aside. In a heavy medium saucepan, combine peach syrup with remaining ingredients. Boil rapidly uncovered 30 minutes, stirring occasionally. Watch carefully to prevent burning. Stir in peaches. Continue to boil until mixture is...


White Wine Tarragon Jelly

  • Posted by ADMIN on 09/26/2007
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Combine wine, sugar, and vinegar in a large saucepan. Add tarragon leaves to wine mixture. Place over high heat. Bring to a full rolling boil and boil hard 1 min., stirring constantly. Remove from heat and stir in liquid pectin. Pour through a fine seive to remove tattagon leaves. Pour into...


True Blueberry Jam

  • Posted by ADMIN on 09/26/2007
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In a large pan cook the berries over high heat, stirring constantly with a wooden spoon and crushing them with the back of the spoon, for 5 minutes. Add the sugar, zest and juice and cook the mixture over a low heat, stirring, until the sugar is dissolved. Increase the heat to moderate and boil...


Tropcal Mango and Kiwi Freezer Jam

  • Posted by ADMIN on 09/26/2007
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Peel and pit mangos. Finely chop and measure 1 1/4 cups into a bowl. Peel and finely chop kiwis. Measure 1 cup into bowl with mangoes. Add orange rind. Add sugar to fruit in bowl. Mix well; let stand 10 mins. Combine water and certo crystals in small saucepan. Bring to a boil and boil 1 min....


Susanna Graham's Apple Preserves

  • Posted by ADMIN on 09/26/2007
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Cook until it spins a thread. Add scant quart of peeled, sectioned apples (Jonathan, green or unripe). Cook until transparent. NOTE: This recipe goes back four generations, to the Chef's Great-Grandmother. We have listed it here exactly as it was handed down to us (recipes were less precise...


Sunshine Wine Jelly

  • Posted by ADMIN on 09/26/2007
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Grate rind from oranges and measure 2 tablespoons. Squeeze juice from oranges and measure 1/2 cup. Combine orange juice, orange rind, grapefruit juice, wine and sugar in a med saucepan. Bring to a full rolling boil and boil hard for 1 min. stirring constantly. Remove from heat. Immediately stir...


Strawberry Orange Preserves

  • Posted by ADMIN on 09/26/2007
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Spray inside of pot with nonstick cooking spray. Wash and hull berries. Remove all small berries and set aside. Crush or mash remaining berries coarsely in a food processor or by hand (hand method is messier but best). Grind the orange in a food processor until it is a fine paste. Combine...


Sparkling Cranberry Claret Jelly

  • Posted by ADMIN on 09/26/2007
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Combine cranberry juice, wine and sugar in a med saucepan. Bring to a full rolling boil and boil hard 1 min. stirring constantly. Remove from heat and stir in liquid certo. Skim off foam with a metal spoon and pour into sterilized jars and seal. Makes 4 cups. Source-Certo booklet


Plum-Rum Conserve

  • Posted by ADMIN on 09/26/2007
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1) Combine plums and water in enameled or stainless or pyrex saucepan and simmer for 3 min. Add sugar and return to simmer, stirring. Remove from heat and let stand overnight, or from 12 to 24 hrs., covered with towel. 2) Boil the plums gently, sirring now and then, until the mixture begins to...


Peaches in Rum or Brandy Syrup

  • Posted by ADMIN on 09/26/2007
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Scald peaches and remove skins. In skillet large enough to hold peaches in one layer, bring to a boil the sugars and water, stirring. Add peaches, cover, and simmer gently for abt. 4 min. Turn fruit over, re-cover the skillet, and poach peaches for abt. 4 min. longer, or until they are barely...


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