Greatest Recipes

3/4 c Carbonated beverage

3 c Sugar

3/4 c Water

1/2 Bottle fruit pectin

Combine sugar, beverage, and water. Mix. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The Household Searchlight

3/4 c Jalapeno (or serrano)

-peppers 2 md Green bell peppers, seeded

-and sliced 1 1/2 c Distilled white vinegar

6 1/2 c Sugar

6 oz Bottle liquid pectin

1 tb Dried red pepper flakes

Green food coloring, -optional Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d’oeuvre with cream cheese on water biscuits. (That’s Horses de Ovaries, Al). You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game. Place jalapeno peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin SHARED BY:Jim Bodle 6/92

1/2 c Vinegar

Green coloring 1 c Water

3 1/2 c Sugar

1/2 c Mint leaves

1/2 c Commercial pectin (boxed)

Combine vinegar, water, mint leaves, and enough coloring to give tint desired. Add sugar, stir, and bring to a boil. Add pectin at once, stirring constantly, and bring again to a full boil for 1/2 minute. Strain off mint leaves and pour into glasses. **When cold, cover with paraffin. Approximate yield: 6 (6 oz.) glasses. My note: The newer directions call for the jelly to be sealed while scalding hot. I’ve also put lids on and put it in the freezer. If you have trouble with thickening use more pectin. From: America’s Cook Book Shared By: Pat Stockett

——————————-IN A SMALL PAN——————————- 1 3/4 oz Dry fruit pectin (Sure Jel)

3/4 c Water

1/2 ts Baking soda

—————————-IN A 2ND LARGER PAN—————————- 1 c Sugar

1 c Light Karo

1 ea Flavor/color/citric acid

1. Lightly grease candy molds, or spray with PAM, and sprinkle with

ganulated sugar. In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well. 2. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. 3. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil & stir for one minute more. 4. Remove from heat stir in flavoring, food color & 1/2 teas. citric acid. 5. Pour into prepared molds. Let set for 24 hours. Remove from molds. Let stand for at least a day before packaging. ***You can use juice of a lemon for flavoring if you wish. Color some, leave some clear (for a rind). Molds are available at cake supply shops for the famous “orange slice” candies. Dolores McCann,OH– from Harold Guttman Dolores McCann, Prodigy Food & Wine Board

————————STRAWBERRY/RED RASPBERRY OR———————— ——————————BLACKBERRY(2 QT—————————— 3 3/4 c Prepared juice (2.5 QT)

1/4 c Lemon juice

7 1/2 c Sugar

2 pk Certo liquid *

———————————YIELD CUPS——————————— * NOTE pk means 1 pouch containing 85 ml. 1. Wash jars and lids in hot soapy water, rinse and sterilize jars and lids

by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed.) Utensils should also be sterilized. 2.Stem and thoroughly crush fully ripe fruit. To extract juice, place

prepared in jelly bag and squeeze. NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick. Wet cloth and spread over a colander or strainer in a bowl. Add fruit. Bring corners of cloth together. Twist bag or cloth and squeeze to extract juice. For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.

3. Using liquid measure, measue the amount of prepared juice and add to a

large 4 to 8 qt pan. Add lemon juice if listed. Note: omit lemon juice in Red Raspberry jelly. 4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar

specified and mix well. 5. Place pan over high heat; bring to a boil.

6. At once stir in Certo liquid. Bring to a full rolling boil and boil

hard for 1 minute, stirring constantly. Remove from heat. 7. Skim off foam with a metal spoon. Stir and skim for 5 minutes.

8. Pour quickly into prepared jars leaving 1/4 inch head room.

9. Seal jam at once with 2 piece metal lids or paraffin wax. Typed at you

by The MoM!

2 1/2 c Orange juice

OR 2 1/2 cups lemon juice 6 c Sugar

1 Bottle fruit pectin

Grate orange or lemon rind. Add juice and let stand 10 minutes. Press juice through a thin cloth. Add sugar. Mix thoroughly. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to a full rolling boil. Boil hard 1/2 minutes. Remove from fire. Skim. The Household Searchlight