Vegetable Jams/Jellies, canning

[carnation037]

Please place vegetable jams and jellies here.
Thanks and have a great day.

[carnation037]

from marlaoh
« Thread started on: Sep 5th, 2004, 10:33am » <br>" A Sweet Apple Butter "


Apple Butter

8 apples - peeled, cored and chopped
4 cups white sugar
4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

1 Fill a slow cooker with diced apples, sugar, cinnamon, cloves and salt. Cover, and cook on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12 hours, or until thick and dark golden in color.
2 Fill small jars with hot apple butter, leaving about 3/4 inch space at the top.
Makes 4 cups.

[carnation037]

from KekiLou
« Reply #2 on: Sep 18th, 2004, 8:17pm » <br>

Tomato Jam
Posted by Marla

Yield: about 9 medium glass jars

3 cups prepared tomatoes (about

2 1/4 pounds ripe tomatoes
1 1/2 teaspoons grated lemon rind
1/4 cup lemon juice (2 lemons)
6 1/2 cups (2 pounds 14 ounces) granulated sugar
1 bottle pectin "Certo" (I think that's the 2 packages

that come in the box nowadays, check with Certo if unsure)

First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and simmer 10 minutes.

Measure 3 cups of that into a large saucepan. Add the lemon rind and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit."

Ladle into glass jars and you can use 1/8 inch of melted paraffin on top or use sealing lids.

[carnation037]

from KekiLou
« Reply #2 on: Sep 18th, 2004, 8:17pm » <br>
Tomato Marmalade
Posted by Olga

Try this with ham or fowl.

4 oranges
2 lemons
1/2 cup cold water
8 tomatoes
Scalding water
Granulated sugar

Peel oranges and lemons. Cut away white pith and discard. Cut peel into thin strips; cover with 1/2 cup water and bring to boil. Simmer for 15-20 minutes; drain.

Dip tomatoes in scalding water and peel. Halve peeled oranges and lemons and discard pits. Mince fruit pulp and tomatoes together. Add cooked peel to fruit and tomato mixture, cover and simmer for 20 minutes.

Boil uncovered for 15 minutes.

Measure and add EQUAL amount of sugar. Simmer, uncovered, stirring frequently until ready to jell (until it sheets off a spoon). Ladle into sterilized jars and process to manufacturer's instructions.

Yield: Approximately 8 (6-ounce) jars.

[carnation037]

from KekiLou
« Reply #2 on: Sep 18th, 2004, 8:17pm » <br>
Tomato Butter
This is especially delicious on ham, but it can be used on other meats.

2 cups brown sugar
3 cups granulated sugar
2 cups vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 tablespoon salt
5 quarts ground ripe tomatoes
3 medium onions, ground
1 green bell pepper, ground
1 can crushed pineapple

Combine sugars, vinegar and spices. Bring to a boil. Add ground vegetables and pineapple. Simmer over low heat until desired thickness, stirring frequently. Pour into hot sterilized jars and seal.

[carnation037]

from WhisperingPass
« Thread Started on Jun 30, 2005, 2:39am »

Pear Preserves

3 cups sugar, divided
3 cups water
6 medium-sized ripe pears, peeled and cored (about 2 pounds)
1 medium lemon (thinly sliced -- about 1/2 cup)
Roughly chop the pears into approximately 3/4-inch pieces.
Combine 1-1/2 cups of the sugar and all the water in a large kettle or sauce pot. Cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add the remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until pears are transparent (about 25 minutes). Cover and let stand overnight or at least 12 hours in a cool place.

With a slotted spoon, remove pears from the cooking liquid (syrup). Pack pears into hot jars, leaving 1/4-inch head space. Bring the syrup to a boil and boil gently for 3 to 5 minutes, or longer if too thin. Pour the hot syrup over pears in the jars, maintaining 1/4-inch head space. Adjust caps on jars. Process 20 minutes in a boiling water bath. Makes about 5 half pints.

[carnation037]

I found this recipe for Kool Aid jelly on the internet
Submitted to Nancy's Kitchen Newsletter 9/5/05 by Jackie from Louisiana
« Thread Started on Sept 19, 2005, 2:05pm »

Kool-Aid Jelly

1 package Kool-Aid, any flavor (no sugar added)
1 package Sure-Jell
3 cups granulated sugar
3 cups water

Mix water, Sure-Jell and Kool-Aid together. Bring to
a boil, stirring constantly. Stir in sugar. Stir and bring
to a full rolling boil that cannot be stirred down. Boil
for 1 minute, stirring constantly. Remove from heat.
Quickly skim off foam with a large metal spoon. Pour
into jelly glasses and seal.

posted to this board by cuteascountry_Shortcake

[carnation037]

from AprilB
« Thread Started on Oct 27, 2003, 10:05am »


Jalapeno Jelly

1 cup (or more) finely chopped sweet bell peppers
9 (or more) finely chopped hot peppers - the more colorful, the better
6 1/3 cups sugar
1 1/3 cups white vinegar
3 tablespoons lime juice
6 ounces liquid pectin

1. combine peppers, sugar, vinegar and bring to a boil
2. remove from heat and add pectin
3. return to a boil
4. remove from heat and add lime juice
5. process as desired

makes about 4 pints

- using the food processor to chop the peppers makes preparation especially easy
- DON'T FORGET TO WEAR RUBBER GLOVES WHEN HANDLING THE HOT PEPPERS

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[dennydustin]

I like Apple butter very much. It is a highly concentrated form of apple sauce. Thanks for providing this recipe.