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Jams/Jellies and Canning
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Recipe Team
Blushing Peach Jam
Makes 4 half pints.
Ingredients:
2 C. crushed peaches
2 C. red raspberries, crushed
1/4 C. lemon juice
7 C. granulated sugar
1 bottle liquid pectin
Few drops almond extract
Preparation:
To peeled, pitted and crushed peaches add 2 tablespoons lemon juice. Let stand while preparing raspberries.
Crush raspberries and add remaining 2 tablespoons lemon juice.
Combine peaches and raspberries with sugar in heavy kettle. Mix well and bring to boiling. Boil hard 1 minute.
Remove from heat and add pectin. Stir and skim; add almond extract.
Pour into hot jars. Process in boiling bath for 10 minutes.
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Strawberry Rhubarb Jam
6 or more 8-ounce jars
Ingredients:
1 pound fresh rhubarb
1 pound box commercially frozen sliced, sweetened strawberries
5-1/2 cups sugar (2 pounds, 7 ounces)
1 pouch CERTO liquid fruit pectin
Clean and dice rhubarb.
Preparation:
Put in saucepan with 1/4 cup water and simmer until rhubarb is soft, about 5 minutes.
Thaw strawberries and mash with potato masher or in food processor.
If using food processor, be sure to pulse and chop, not puree.
Put rhubarb and strawberries in a 6- or 8-quart sauce pot.
Stir sugar into fruit mixture. Bring mixture to full rolling boil on high heat, stirring constantly.
Open CERTO pouch and quickly stir contents into fruit mixture.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat. Using metal spoon, skim off any foam.
Immediately fill jars to within 1/8 inch of top rim and seal, following manufacturer's directions.
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Pickled Hot Peppers
Makes 3 pints
Preserve those hot peppers for year-round enjoyment by pickling them. This is quick and easy (less than 45 minutes).
48 fresh hot peppers, about 3 to 4 inches long and 1-inch in diameter at the stem end
1 quart vinegar
2 tablespoons sugar
1 teaspoon salt
3 clean pint jars with sealable lids
Wash peppers and remove the stem, leaving as much of the pepper as possible. Drain peppers in colander.
In large 3-quart pot, heat the vinegar, sugar and salt over high heat until the sugar is dissolved.
Add the peppers. Bring to a boil and boil 2 minutes. Remove pot from heat.
With tongs, remove peppers from vinegar solution and pack into the pint jars, pressing gently to pack.
Pour vinegar solution over peppers to within 1 inch from the top.
Press peppers to submerge in vinegar solution.
Wipe rim of jar, add top and seal.
Store in cool dry place. These peppers will keep for months.
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