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Recipe: Peach Jam
Category: Jams Jellies and Sauces
Sub-Category:

Source: Ball Blue Book

“My husband and I bought a jar of peach jam from an amish woman at a fair and loved it so much we had to find out how to make it! This recipe came pretty close.” I wasn’t sure I was supposed to crush the peaches, so I just cut them in smaller pieces and threw them in the blender. I also used about 12 large peaches for this recipe. The recipe says it make 4 quarts but for some reason I came out with a lot more than that.”

Ingredients
2 quarts crushed, peeled and pitted peaches
1/2 cup water
6 cups sugar

1. Combine peaches and water in large saucepan. Cook gently for 10 minutes. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about 15 minutes.

2. As mixture thickens, stir to prevent sticking. Remove from heat. Skim foam is necessary.

3. If canning, ladle hot jam into hot sterilized jars, leaving 1/4″ headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

(Submitted by Webmaster)

Recipe: Mulberry Jam
Category: Jams Jellies and Sauces
Sub-Category: ,

Makes about 11 cups of jam

“A great use for all of those leftover mulberries! 

Ingredients
5-1/2 cups crushed mulberries
1/2 cup lemon juice
1 box sure jel
1/2 teaspoon butter
8-1/2 cups sugar

1.  Measure 5-1/2 c. crushed berries into large pan.  Stir in lemon juice.

2. Stir in pectin.  Aadd butter to reduce foaming.  Bring to full rolling boil on high heat, stirring constantly.  Stir in sugar.  Return to full rolling boil and boil exactly 4 min., stirring constantly.  Remove from heat.  Skim off an foam with metal spoon.

3. Ladle into jars or plastic containers.  Let set 24 hours before using.  Store in fridge or freezer.

(Submitted by Webmaster)

Recipe: Bread-Machine Berry Jam
Category: Uncategorized
Sub-Category:

Makes about 3 cups of jam

“I made this using an older bread machine, not one with the “Jam” feature.  This recipe is for the non-Jam machine.  This jam does come out a bit more runny than the typical jam.  It may make a difference if you’re using fresh fruit rather than frozen.  Either way, it’s very good!”

Ingredients
2-1/2 cups fruit
1-3/4 sugar
2 ounces liquid pectin

1. Crush berries.  Add sugar and pectin to fruit.  Place all ingredients into the Bread Pan.  Insert Pan into bread maker.

2. Select “Basic” setting and press Start/Stop button for one second to start mixing.  Mix up to six minutes.  Press Stop for three seconds to stop.

3. Press “Bake” and then Start again for one second to start.  Mixture will bake for 60 minutes.  Carefully remove Bread Pan (It will be hot!), and let cool 45 minutes.

4. Pour cooled jam into containers and store in refigerator.

(Submitted by Webmaster)

Comments (0)
Posted by Tiffany on July 3, 2008 @ 9:09 pm

Recipe: Easy Pie Pockets (For Sandwich Maker)

Source: Unsure
Makes 4 “Pockets”

“My mom used to make something like this for me and my sisters when we were kids. She used the Sandwich Maker we had, and used bread instead of pie curst, I think. I used my Sandwich Maker for this, and the filling is peach. I think these would be great warm topped with ice cream, or as a take-along for a picnic.”


Ingredients
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
Your favorite pie filling

1. Mix shortening, flour and salt together with fork or pastry blender until very crumbly. Add as much cold water as needed to hold together, and mix lightly with fork.

2. Divide dough in two pieces and roll, one at a time, to the size of Sandwich Maker surface. Gently place on pre-heated surface.

3. Spoon one tablespoon or so of fruit/pie filling into each pocket. Cover with second piece of dough. Close and latch Sandwich Maker and let cook until crust is golden brown.

4. Gently remove with spatula (the crusts break/crumble easily)

(Submitted by Webmaster)

Comments (0)
Posted by Tiffany on @ 8:49 pm

Recipe: No-Cook Berry Jam
Category: Jams Jellies and Sauces
Sub-Category:

Source: Sure Jell
Makes 3 cups

“I made this using raspberries and a small handful of mulberries that just happened to have been frozen with the raspberries.”


Ingredients
2 cups prepared fruit such as crushed berries or peeled and finely chopped peaches or finely chopped apricots, plums or sweet cherries
1 cup sugar
1 envelope (1 ounce) Sure Jell No Cook Jam Pectin
1/2 cup warm water

1. Mix prepared fruit and 1 cup sugar in large bowl.  Let stand 15 minutes, stirring occasionally

2. Stirring constantly, gradually add pectin to 1/2 cup warm water.  Add to fruit mixture.  Stir 3 minutes

3.  Pour into clean plastic or glass containers to within 1/2″ of tops; cover.  Refrigerate 24 hours before using.  Refrigerate up to 3 weeks or freeze up to one year.  Thaw in refrigerator.  Makes three 1-cup containers

(Submitted by Webmaster)

Comments (0)
Posted by Tiffany on @ 8:44 pm

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