Archive for February, 2008
Cherry Rhubarb Jam
5 c Rhubarb — finely cut
1 c Water
5 c Sugar
1 (21 oz.) can cherry pie filling
6 oz Cherry Jello (can use sugar free Jello)
Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add 6 […]
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Cherry & Raspberry Jam
1 1/2 c Sweet cherries
50 ml Orange juice
25 ml Lemon rind
15 ml Grated orange rind
1 1/2 c Raspberries
1 c Sugar
A few drops almond extract
Pit & chop cherries. Add next three ingredients. Bring to boil & cook for 10 minutes, stirring frequently. Add raspberries & sugar. Bring to a boil, stirring frequently. Boil to jam stage […]
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Cantaloupe Jam
2 med Cantaloupe, cut in pieces the size of your thumb
1 (No 2 1/2) can crushed Pineapple
2 Oranges
2 packs Pectin
Sugar
Cut cantaloupe in pieces the size of your thumb. Combine with drained crushed pineapple, 2 oranges, ground peeling and all. Add 2 packages pectin. Add sugar; measure and add same amount of sugar as you have […]
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Trickleberry Jam
1 pt Roger’s golden syrup
dash Allspice or cinnamon to taste
2 Eggs, well-beaten
Bring syrup to boil; stir in spice of choice. Add beaten eggs, and stir constantly until mixture thickens and comes to a second boil.
Note: If the flavor is stronger than desired, add a little water or milk.
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Blueberry-Rhubarb Jam
8 c Blueberries
4 c Rhubarb, chopped in 1 inch pieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat […]
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