7thSpace tasty Recipes

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Three-Fruit Marmalade 1 1/2 pounds mixed citrus fruit (grapefruit, orange, lemon)12 cups cold water6 cups granulated sugar Wash, dry, quarter, and seed fruit. Slice fruit quarters very thin. Measure 4 cups fruit and juice into an 8-quart heavy, enamel Dutch oven. Add water. Cover and let stand for ...

 


Tomato Butter This is especially delicious on ham, but it can be used on other meats. 2 cups brown sugar3 cups granulated sugar2 cups vinegar1 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon ground allspice1 tablespoon salt5 quarts ground ripe tomatoes3 medium onions, ground1 green bell ...

 


Tomato Paste 4 dozen large tomatoes2 teaspoons salt, or to taste Peel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking. Remove from heat and press through a fine sieve or put through ...

 


Tomato Relish 30 large tomatoes10 large onions5 large green bell peppers1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground cloves3 tablespoons salt1 1/2 cups granulated sugar2 cups cider vinegar Peel tomatoes. Chop tomatoes, onions and peppers. Combine with remaining ingredients ...

 


Violet Jam 1 cup violet blossoms, tightly packed1 1/2 cups waterJuice of 1 lemon2 1/2 cups granulated sugar1 package powdered pectin Place violets in food processor. Add 3/4 cup of water and lemon juice. Blend to coarse paste, add sugar, blend until dissolved. In a pan, heat 3/4 cup of water, then ...

 


Watermelon Jelly 4 cups watermelon, remove seeds (not rind)3 1/2 cups granulated sugar2 tablespoons lemon juice1 (6 ounce) bottle liquid fruit pectin Place watermelon in blender or food processor and blend or process until smooth. You should end up with 2 cups purée. In large cooking pot combine ...

 


Watermelon Pickles 2 pounds watermelon rind, peeled and cubed1/4 cup pickling salt (not iodized)6 cups water1 teaspoon powdered alum4 cups granulated sugar1 lemon, thinly sliced1 stick cinnamon12 whole cloves1 teaspoon allspice When peeling rind, be sure to leave some of the pink meat on. Make a ...

 


Wine Jelly For deep red jelly, use ruby port or robust red wine. For a soft rose-colored jelly, choose a fruity rosé such as Grenache Rosé. If using white wines, use those with a faintly sweet or fruity flavor, such as Gewürztraminer. Berry or other fruit wines may also be used. For gift giving, ...

 




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