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Blueberry Marmalade
Blueberry Marmalade
A bit of orange and lemon add zest to this
delicious marmalade. Serve with hot biscuits and
your family will consider it the ultimate in good
eating.
You will need:
1 orange
1 lemon
Peel the citrus fruit and remove the excess
membrane. Slice and cut into very thin pieces. A
processor does wonders, but a French knife will
do very well. Mix together and cook gently for 10
minutes:
orange and lemon peel
3/4 cup water
1/8 teaspoon soda
Add citrus pulp (chopped) and cook an addi-
tional 15 minutes. Then add:
4 cups blueberries
2-1/2 cups sugar
Bring to a rolling boil, then simmer for 5 minutes.
Time carefully. Remove from the heat. Add:
1 (6-ounce) bottle pectin
Stir 5 minutes. Pour into hot, sterile jars. Seal.
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# Blueberry Marmalade
## Ingredients
- 1 orange
- 1 lemon
- orange and lemon peel (from above)
- 3/4 cup water
- 1/8 tsp baking soda
- 4 cups blueberries
- 2-1/2 cups sugar
- 1 (6-ounce) bottle liquid pectin
## Instructions
1. Peel the citrus fruit and remove the excess membrane. Slice and cut into very thin pieces. A food processor does wonders, but a French knife will do very well.
2. Mix together the orange and lemon peel, water, and soda. Cook gently for 10 minutes.
3. Add the citrus pulp (chopped) and cook an additional 15 minutes.
4. Add the blueberries and sugar. Bring to a rolling boil, then simmer for 5 minutes. Time carefully.
5. Remove from the heat. Add the pectin and stir for 5 minutes.
6. Pour into hot, sterile jars. Seal. -
Raspberry-Currant Jam
Rasp-Current Jam
2 1/2 c current puree
3 c crushed raspberries
(no lemon)
7 3/4 c sugar
MCP all
mcp Help: 1-800-854-4615
Back:
the Sutton, Reporter 1913 GRIGGS
w[ords?]
A'14 F. S. Marrs
'31
NdHi: vol 1, no. 2, May 8, 1913 - Dec. 25, 1924
Ed.: F.S. Marrs, May 8, 1913 - Dec 25, 1924?
---
# Raspberry-Currant Jam
## Ingredients
- 2 1/2 cups currant puree
- 3 cups crushed raspberries
- (no lemon)
- 7 3/4 cups sugar
- MCP pectin, all [full package]
## Instructions
1. Combine currant puree, crushed raspberries, and sugar. Do not add lemon.
2. Prepare and use MCP pectin according to package directions (see MCP Help line: 1-800-854-4615). -
Min's Marmalade
Min's Marmalade (C. Kolar, July '90)
1 doz. peaches or 8 c. crushed; approx. 3#
makes
3 oranges 18-19 cups
1 lemon jam
sugar
Skin peaches; crush Squeeze lemon & oranges,
grind rind of lemon + 2 orang. Measure all pulp.
put in kettle w/ equal amt. of sugar. Bring t
boil; simmer about 35 min. till clear. Add 1 cup
blanched & shredded almonds or walnuts.
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# Min's Marmalade
*Recipe from the kitchen of C. Kolar — July 1990*
*Makes 18–19 cups jam*
## Ingredients
- 1 dozen peaches (or 8 cups crushed; approx. 3 lb.)
- 3 oranges
- 1 lemon
- Sugar (equal amount to measured pulp)
- 1 cup blanched & shredded almonds or walnuts
## Instructions
1. Skin peaches and crush them.
2. Squeeze the lemon and oranges.
3. Grind the rind of the lemon and 2 of the oranges.
4. Measure all pulp combined.
5. Put in a kettle with an equal amount of sugar.
6. Bring to a boil; simmer about 35 minutes until clear.
7. Add 1 cup blanched and shredded almonds or walnuts. -
Rhubarb & Pineapple Marmalade
Rhubarb & Pineapple
Marmalade.
10c Rhubarb 1c Pineapple
diced
10c sugar
3 or 4 oranges &
the grated rind of one
cut Rhubarb add sugar
and let stand to nite
Back:
in morning boil 40 min.
---
# Rhubarb & Pineapple Marmalade
## Ingredients
- 10 c rhubarb
- 1 c pineapple, diced
- 10 c sugar
- 3 or 4 oranges
- Grated rind of 1 orange
## Instructions
1. Cut rhubarb and add sugar; let stand overnight.
2. In the morning, boil 40 minutes. -
Zucchini Marmalade
Here's what's cookin: Zucchini Marmalade
Recipe from: MAKES 5 1/2 PTS Serves:
2# or 6 Cups Zucchini Peeled &
Seed Cavity Removed Cut into
strips 1/3" x 1/8" Put in Large
Kettle Add juice of
2 Lemons
1 Tsp Grated Lemon Peel
1 (13 1/2 oz) Can Crushed Pineapple
That Has Been Well Drained
Bring To Boil then let
Simmer For 30 mins. Add
Pectin 1 (1 3/4 oz Pkg) Bring To
Back:
Boil Stir in 5 c Sugar & 2 T
Finely chopped Crystalized Ginger.
Bring To full Boil & Cook Till it
Starts To Thicken. Stiring Constantly
Remove from Heat, Skim & Put
in Prepared Jars.
---
# Zucchini Marmalade
*Makes 5 1/2 pints*
## Ingredients
- 2 lbs (or 6 cups) zucchini, peeled, seed cavity removed, cut into strips 1/3" x 1/8"
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2 oz) can crushed pineapple, well drained
- 1 (1 3/4 oz) pkg pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Place zucchini strips in a large kettle.
2. Add the juice of 2 lemons, grated lemon peel, and well-drained crushed pineapple.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add pectin (1 pkg, 1 3/4 oz) and bring to a boil.
5. Stir in 5 cups sugar and 2 Tbsp finely chopped crystallized ginger.
6. Bring to a full boil and cook, stirring constantly, until the mixture starts to thicken.
7. Remove from heat, skim, and ladle into prepared jars. -
Mixed Vegetable Pickles
MIXED VEGETABLE PICKLES
1 quart small cucumbers or medium size
cucumbers cut in 1/4-inch slices
1 cup small pickling onions
6 small carrots
1 medium head cauliflower, broken into
flowerets
12 tiny green tomatoes
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1/2 cup salt
1 1/2 quarts white vinegar
1 cup brown sugar
1 cup granulatad sugar
2 tablespoons mixed pickling spices
Wash and remove stem and blossom ends of cucumbers before slicing larger ones. Scald onions in boiling
water. Dip in cold water and peel. Scrape carrots. Break
cauliflower into flowerets. Wash and stem green tomatoes. Sprinkle salt over prepared vegetables and cover
with cold water. Let stand overnight. Rinse with fresh
water and drain.
Mix vinegar, sugar and mixed spices and simmer 5
minutes. Remove from heat and add drained vegetables.
Mix well and let stand 2 hours. Return to heat and bring
to boil. Reduce heat and simmer 15 minutes. Pack vegetables into hot, sterilized jars. Strain spices from syrup, if
desired. Bring syrup to boil, pour over vegetables and fill
jar to 1/4-inch of top. Seal immediately. Yields about 4
pints.
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# Mixed Vegetable Pickles
## Ingredients
- 1 quart small cucumbers, or medium-size cucumbers cut in 1/4-inch slices
- 1 cup small pickling onions
- 6 small carrots
- 1 medium head cauliflower, broken into flowerets
- 12 tiny green tomatoes
- 1/2 cup green bell pepper strips
- 1/2 cup red bell pepper strips
- 1/2 cup salt
- 1 1/2 quarts white vinegar
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 Tbsp mixed pickling spices
## Instructions
1. Wash cucumbers and remove stem and blossom ends before slicing larger ones.
2. Scald onions in boiling water. Dip in cold water and peel.
3. Scrape carrots.
4. Break cauliflower into flowerets.
5. Wash and stem green tomatoes.
6. Sprinkle salt over all prepared vegetables and cover with cold water. Let stand overnight.
7. Rinse vegetables with fresh water and drain.
8. Combine vinegar, brown sugar, granulated sugar, and mixed pickling spices in a pot. Simmer 5 minutes.
9. Remove from heat and add drained vegetables. Mix well and let stand 2 hours.
10. Return to heat and bring to a boil. Reduce heat and simmer 15 minutes.
11. Pack vegetables into hot, sterilized jars.
12. Strain spices from syrup if desired. Bring syrup back to a boil and pour over vegetables, filling jar to 1/4-inch of the top.
13. Seal immediately. Yields about 4 pints. -
Taco Sauce
TACO SAUCE
2 cups chopped hot red peppers
2 quarts peeled, chopped tomatoes, about 4
pounds
1 cup chopped onion
2 cloves garlic, minced
4 cups cider vinegar, divided
½ cup sugar
4 teaspoons salt
2 teaspoons seasoned salt
1 teaspoon dried oregano
1 teaspoon dried basil
Back:
Wear rubber gloves to prevent burning hands when
preparing peppers. Combine chopped peppers with to-
matoes, onion, garlic and 2 cups of the vinegar in large
saucepan. Cook 15 to 20 minutes or until vegetables are
soft. Press through a colander or sieve.
Combine sieved vegetables, the remaining 2 cups vine-
gar, sugar, salt, seasoned salt, oregano and basil in large
saucepan. Simmer about 1 hour or until thick. Or, cook in 250
degree oven with oven door slightly ajar until thick.
Ladle into hot, sterilized jars while hot and seal im-
mediately. Or, process in boiling water bath 10 minutes.
Yields 4 half pints.
---
# Taco Sauce
## Ingredients
- 2 cups chopped hot red peppers
- 2 quarts peeled, chopped tomatoes, about 4 pounds
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups cider vinegar, divided
- 1/2 cup sugar
- 4 tsp salt
- 2 tsp seasoned salt
- 1 tsp dried oregano
- 1 tsp dried basil
## Instructions
1. Wear rubber gloves to prevent burning hands when preparing peppers.
2. Combine chopped peppers with tomatoes, onion, garlic, and 2 cups of the vinegar in a large saucepan.
3. Cook 15 to 20 minutes or until vegetables are soft.
4. Press through a colander or sieve.
5. Combine sieved vegetables with the remaining 2 cups vinegar, sugar, salt, seasoned salt, oregano, and basil in a large saucepan.
6. Simmer about 1 hour or until thick. Alternatively, cook in a 250°F oven with the oven door slightly ajar until thick.
7. Ladle into hot, sterilized jars while hot and seal immediately. Alternatively, process in a boiling water bath for 10 minutes.
Yields 4 half pints. -
Fig Conserve
FIG CONSERVE
5 cups figs
4 cups sugar
2 tablespoons lemon juice
3 cups drained, crushed pineapple
1/4 cup thinly sliced whole orange
1/4 cup chopped walnuts
Treat black figs with soda. Chop figs and mix with
sugar, lemon juice, pineapple and orange. Cook about 15
to 20 minutes or until thick. Add walnuts, bring to boil,
ladle into hot, sterilized jars and seal immediately. Yields
7 to 8 half pints.
• This special feature by former Journal Food Editor Elizabeth Gillen-
water provides canning, preserving and freezing tips and recipes timed
for peak-of-the-season Northwest harvests. For further food preservation
advice, residents of the tri-county area also may call the Journal's
reader service number, 221-8544, weekdays between 8:30 a.m. and 5
p.m.
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# Fig Conserve
*Recipe by Elizabeth Gillenwater*
## Ingredients
- 5 cups figs
- 4 cups sugar
- 2 Tbsp lemon juice
- 3 cups drained, crushed pineapple
- 1/4 cup thinly sliced whole orange
- 1/4 cup chopped walnuts
## Instructions
1. Treat black figs with soda.
2. Chop figs and mix with sugar, lemon juice, pineapple, and orange.
3. Cook about 15 to 20 minutes or until thick.
4. Add walnuts and bring to a boil.
5. Ladle into hot, sterilized jars and seal immediately.
Yields 7 to 8 half pints. -
Green or Red Pepper Jelly
GREEN OR RED PEPPER JELLY
2 cups ground peppers and juice
6½ cups sugar
1½ cups cider vinegar
2 pouches or 1 cup liquid pectin
Food coloring
Remove stem and seeds from about 12 washed pep-
pers. Put through food chopper twice or chop in food
processor or blender. Add sugar and vinegar to measured
pulp and juice. Bring to boil and boil 2 minutes. Add
pectin. Return to boil and boil 3 minutes. Skim jelly. Add
approximately 10 drops green or red food coloring. Stir
to blend. Pour into hot sterilized jars and seal. Yields
about 8 half pints.
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# Green or Red Pepper Jelly
## Ingredients
- 2 cups ground peppers and juice
- 6 1/2 cups sugar
- 1 1/2 cups cider vinegar
- 2 pouches or 1 cup liquid pectin
- Food coloring (green or red, approximately 10 drops)
## Instructions
1. Remove stem and seeds from about 12 washed peppers.
2. Put through food chopper twice, or chop in food processor or blender.
3. Measure pulp and juice to obtain 2 cups.
4. Add sugar and vinegar to measured pulp and juice.
5. Bring to a boil and boil for 2 minutes.
6. Add pectin. Return to a boil and boil for 3 minutes.
7. Skim jelly.
8. Add approximately 10 drops green or red food coloring. Stir to blend.
9. Pour into hot sterilized jars and seal.
*Yields about 8 half pints.* -
Gingered Zucchini Marmalade
GINGERED ZUCCHINI MARMALADE
An inexpensive topping for English muffins served on
a chilly winter morning.
4 pounds pared, seeded, cubed zucchini (about 12
cups)
4 lemons, juice and thinly pared peel
3 whole cloves
1 (1-inch) piece gingerroot, peeled and bruised
5½ cups sugar
4 tablespoons crystallized ginger, chopped
Cut zucchini into small cubes and place in steamer
basket or in top of double boiler. Cover and steam 15 to
20 minutes or until squash is tender crisp. Meanwhile,
place lemon peel, cloves and bruised ginger in small
cheesecloth bag and put in large mixing bowl. Top with
drained, hot steamed squash cubes and add lemon juice.
Add sugar and mix thoroughly, leaving spice bag com-
pletely immersed in cubed zucchini. Cover bowl and
allow flavors to blend 24 hours.
[continued — clipped text, rotated:]
Tranfer contents of bowl to large preserving kettle.
Place over low heat until sugar is dissolved. Then stir in
crystallized ginger. Increase heat and cook marmalade
until zucchini is transparent and jelling point is reached.
This will take approximately 20 to 25 minutes. Remove
pan from heat. With slotted spoon, lift out and discard
spice bag. Ladle marmalade into hot sterilized jars and
seal.
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# Gingered Zucchini Marmalade
*An inexpensive topping for English muffins served on a chilly winter morning.*
## Ingredients
- 4 pounds pared, seeded, cubed zucchini (about 12 cups)
- 4 lemons, juice and thinly pared peel
- 3 whole cloves
- 1 (1-inch) piece gingerroot, peeled and bruised
- 5 1/2 cups sugar
- 4 Tbsp crystallized ginger, chopped
## Instructions
1. Cut zucchini into small cubes and place in a steamer basket or in the top of a double boiler. Cover and steam 15 to 20 minutes or until squash is tender crisp.
2. Meanwhile, place lemon peel, cloves, and bruised gingerroot in a small cheesecloth bag and put in a large mixing bowl.
3. Top with drained, hot steamed squash cubes and add lemon juice.
4. Add sugar and mix thoroughly, leaving spice bag completely immersed in cubed zucchini.
5. Cover bowl and allow flavors to blend 24 hours.
6. Transfer contents of bowl to a large preserving kettle. Place over low heat until sugar is dissolved.
7. Stir in crystallized ginger. Increase heat and cook marmalade until zucchini is transparent and jelling point is reached. This will take approximately 20 to 25 minutes.
8. Remove pan from heat. With a slotted spoon, lift out and discard spice bag.
9. Ladle marmalade into hot sterilized jars and seal. -
Quick Grape Juice
Quick Grape Juice
Wash & stem fresh grapes. Put 1c
grapes in 1 qt. jar. Add ½ to 1 c sugar
according to sweetness of grapes. Fill
jar with boiling water leaving ¼" head
space. Adjust lids. Process qts. 10 min.
in boiling-water bath.
Pressure Cooker: 5 min. - 5 lbs.
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# Quick Grape Juice
## Ingredients
- 1 cup fresh grapes (per 1 qt. jar)
- 1/2 to 1 cup sugar (adjust to sweetness of grapes)
- Boiling water, to fill jar
## Instructions
1. Wash and stem fresh grapes.
2. Put 1 cup of grapes into a 1 qt. jar.
3. Add 1/2 to 1 cup of sugar according to the sweetness of the grapes.
4. Fill the jar with boiling water, leaving 1/4 inch headspace.
5. Adjust lids.
6. Process quarts for 10 minutes in a boiling-water bath.
**Pressure Cooker alternative:** 5 minutes at 5 lbs. pressure. -
Zucchini Marmalade
ZUCCHINI MARMALADE
2 pounds small zucchini (6 cups
sliced)
Juice of 2 lemons
1 teaspoon grated lemon peel
1 (13½-ounce) can crushed
pineapple, drained
1 package powdered fruit pectin
5 cups sugar
2 tablespoons finely chopped
crystallized ginger
Trim ends from squash and cut in thin
slices. Measure 6 cups sliced zucchini into
a large kettle. Add lemon juice, peel and
crushed pineapple. Bring to a boil. Reduce
heat and simmer, uncovered, until squash
is tender but holds its shape, about 15
minutes.
Add powdered pectin. Place over high
heat and bring to a boil. Stir in sugar and
ginger. Bring to a full rolling boil and boil
hard 1 minute, stirring constantly.
Remove from heat and skim off any
foam. Stir and skim to cool slightly and
prevent fruit from floating. Ladle into hot
sterilized jars and seal. Yields 5 half pints.
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# Zucchini Marmalade
## Ingredients
- 2 pounds small zucchini (6 cups sliced)
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2-ounce) can crushed pineapple, drained
- 1 package powdered fruit pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Trim ends from squash and cut in thin slices. Measure 6 cups sliced zucchini into a large kettle.
2. Add lemon juice, peel, and crushed pineapple. Bring to a boil. Reduce heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
3. Add powdered pectin. Place over high heat and bring to a boil.
4. Stir in sugar and ginger. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
5. Remove from heat and skim off any foam. Stir and skim to cool slightly and prevent fruit from floating.
6. Ladle into hot sterilized jars and seal. Yields 5 half pints.