Volume II, No. 4, Summer 1975
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Volume II, No. 4, Summer 1975 |
Many people, both in cities and small towns, still say you can't beat homemade biscuits first thing in the morning for breakfast. But of course what better way could you top your hot biscuits, rolls and slices of bread with than your own jelly or jam?
If you needed something for your sweet tooth and honey was scarce it would be a relief to know you could turn to the cupboard for a fresh supply of sweetness. Then all the hot hours spent in summer kitchens would pay off.
The following recipes are from Essie Hamilton and Elsie Florence.
CARROT MARMALADE
1 lb. carrots
2 oranges
2 lemons
6 1/2 cups sugar
Cook carrots until tender. Then grind fine. Add lemon and orange pulp and juice after hard center
and seeds have been removed. This should equal 4 cups. Remove orange and lemon peel, making
sure that the thin white skin is removed. Then grind the peel fine and add to carrots. Measure
sugar and add to prepared ingredients. Put into a large kettle. Mix well and bring to a boil for 2
minutes. Stir constantly before and after cooking. Remove from fire and pour in jars. Seal at once.
STRAWBERRY JAM
1 qt. strawberries
1 qt. sugar
1 Tbs. vinegar or lemon juice
Wash strawberries before steaming. Then cut each berry in half. sprinkle sugar over berries. Let
stand until juice rises. Then put on stove and slowly bring to a boil. Boil for 10 minutes. Add
vinegar or lemon juice and boil 3 minutes longer. Let stand for 24 hours, then seal. Make only 1
or 2 quarts at a time for best results.
RHUBARB JAM
5 cups rhubarb cut in small pieces
3 cups sugar
1 pkg. red gelatin
red food coloring if desired
Add sugar to rhubarb. Let this cook 20 minutes. Red color may be added now. Remove form
stove and add gelatin. Stir until dissolved. Put in jars and seal. Variation: Increase sugar to 4 cups
and add 1 cup pineapple to above ingredients. Cook for 10-12 minutes.
PEACH JAM
3 cups crushed peaches
1 ground orange peel
6 cups sugar
16 maraschino cherries
1/2 bottle Certo
Boil for 12 minutes, then add Certo and stir for 4 minutes. Seal in jars.
PRETTY PEACH JELLY
Cover peach seeds with boiling water. Let simmer on stove for 5 minutes. Let this stand over
night. Next morning drain juice and add one package of Pen-Jel to each 3 cups of peach seed
juice. Bring to boil. Add equal cups of sugar as juice. Cook as any other jelly.
PEAR HONEY
7 cups pears chopped fine
2 cups crushed pineapple
1 1/2 cups sugar
Boil 20 minutes. Pour in jars.
APRICOT MARMALADE
1 lb. dried apricots
1 cup crushed pineapple
4 lbs. or 8 cups of sugar
Soak apricots overnight. Boil until tender, then chop fine. Add sugar and pineapple to the apricots. Cook until thick. Test thickness by putting in a saucer.
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Copyright © 1981 BITTERSWEET, INC.
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