Fig Preserves
2 pounds figs, unpeeled
3 cups granulated sugar
1 cup water
8 thin lemon slices
Rinse figs well in cool water. Soak for 15 to 20 minutes. Make a syrup by boiling the sugar and water together. When syrup is clear and slightly thick (about 10 or 15 minutes), add figs and sliced lemon. Bring back to a boil and boil for 1 minute. Lower heat and simmer for 30 minutes. Seal in jars. This recipe is easily doubled.
Yields 3 half pints.
Strawberry Margarita Preserves
2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 tablespoons triple sec
2 tablespoons strawberry schnapps
Hull and halve berries. Measure 6 cups. Peel and core apples, chop and measure 2 cups
Combine berries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring to a full boil stirring constantly. Add sugar to boiling fruit and stir until dissolved. Boil gently uncovered, stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.
Prepare six 1/2-pint jars for filling.
Remove mixture from heat. Stir in tequila, triple sec and schnapps. Return to heat and boil for 5 minutes.
Ladle into hot jars, leaving 1/4-inch headspace. Remove bubbles.
Strawberry Margarita Preserves
2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 tablespoons triple sec
2 tablespoons strawberry schnapps
Hull and halve berries. Measure 6 cups. Peel and core apples, chop and measure 2 cups
Combine berries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring to a full boil stirring constantly. Add sugar to boiling fruit and stir until dissolved. Boil gently uncovered, stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.
Prepare six 1/2-pint jars for filling.
Remove mixture from heat. Stir in tequila, triple sec and schnapps. Return to heat and boil for 5 minutes.
Ladle into hot jars, leaving 1/4-inch headspace. Remove bubbles.
Amaretto Peach Pecan Preserves
This makes great holiday gifts!
2 pounds fresh peaches, peeled
1 cup golden raisins
3/4 cup water (more if needed)
1 1/2 tablespoons finely grated orange zest
2 tablespoons strained fresh lemon juice
3 cups granulated sugar
1/2 cup pecan halves or pecan pieces
3 tablespoons amaretto liqueur
In a heavy, non-reactive saucepan combine raisins and water and let raisins soak until they plump.
Cut peaches into halves or quarters and combine them with the plumped raisins and water. Add zest and heat mixture to simmering until very tender, about 15 minutes.
Stir in orange and lemon juices and return to a boil. Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes.
Test Mixture: Put a spoonful on a chilled saucer and let it cool; when saucer is held on edge, the surface of the jam should wrinkle.
Add the pecans and cook, stirring, about 5 minutes longer. Remove from heat and stir in the Amaretto. Ladle into hot, clean canning jars, leaving 1/4-inch head space. Seal with new two-piece lids according to manufacturer’s directions and process for 10 minutes in a boiling water bath. Cool, label, and store.
This is best if allowed to mellow in the jars for two weeks before serving.
45 min 15 min prep 3 1/2 cups sugar
1 vanilla pod, split
1 large lemon, juice and zest of, meat diced
2 lbs fresh figs, quartered
1/4 cup limoncello or Grand Marnier
In a large pot place sugar, vanilla pod and the seeds into the sugar, lemon juice, zest and meat of lemon. Do squeeze any juice from the peels into the sugar and figs.
Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time.
When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
Pour into sterile jars and process 10 minutes.
Optional for those that like it smoother without chunks you can blend thee figs before adding to sugar or use an immersion blender while cooking.
WATERMELON RIND PRESERVES
1½ quarts prepared watermelon rind
4 tablespoons salt
2 quarts cold water
4 cups sugar
1 tablespoon ground ginger
¼ cup bottled lemon juice
1 lemon, thinly sliced (optional)
7 cups water
To Prepare Watermelon Rind: Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind; let stand 5 to 6 hours. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain.
To Make Preserves: Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pour hot preserves immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. Yield: 6 half-pint jar
Strawberry Preserves
A vintage recipe for strawberry preserves with no added pectin.
INGREDIENTS:
1 1/2 quarts red, ripe strawberries
5 cups sugar
1/3 cup lemon juice
PREPARATION:
Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours.
Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes.
Pour mixture into a shallow pan and let stand, uncovered, for 12 to 24 hours. Ladle strawberry mixture into hot, sterilized jars, leaving 1/4-inch headspace. Process for 20 minutes in a boiling water bath.
Makes four 8-ounce jars.
FIG PRESERVES
3 quarts figs
3 quarts boiling water
4 cups sugar
1½ quarts water
2 lemons, thinly sliced (optional)
Pour boiling water over figs. Let stand 15 minutes. Drain. Rinse figs in cold water. Prepare syrup by mixing sugar, 1½ quarts water and lemon. Boil rapidly 10 minutes. Skim syrup; remove and discard lemon slices. Drop figs into syrup a few at a time. Cook rapidly until figs are transparent. Remove figs and place in shallow pan. Boil syrup until thick, pour over figs and let stand 6 to 8 hours. Reheat figs and syrup to boiling. Pour hot preserves into hot, sterile jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. Yield: About 10 half-pint jars
 | wicaksanayoga on Rich Cocoa |
 | Mr WordPress on Hello world! |
|
