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Full Online Book HomeLearning KitchenJams And Jellies - Cantaloupe-peach Preserves
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Jams And Jellies - Cantaloupe-peach Preserves Post by :jay_zek Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1083

Click below to download : Jams And Jellies - Cantaloupe-peach Preserves (Format : PDF)

Jams And Jellies - Cantaloupe-peach Preserves

4 cups cantaloupe -- peeled
2 cups peaches
5 cups sugar
2 tablespoons lemon juice

Wash and cut firm, ripe melon into 1-inch slices crosswise. Remove rind and seeds. Cut slices into even pieces. Peel, pit and slice peaches.

Mix fruit with sugar. Add lemon juice. Boil until fruit is clear. Simmer until thick, about 1 hour, stirring occasionally so it doesn't scorch. Pour boiling hot mixture into hot, sterilized jars; seal at once.

Yields: 6 half-pints
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Jams And Jellies - Pear Honey Jams And Jellies - Pear Honey

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18 large ripe Bartlett pears 2 large oranges 4 oz jar Maraschino cherries undrained 1 (29 oz) can crushed pineapple Sugar Peel and core pears. Peel oranges. Grind pears, oranges maraschino cherries and pineapple. (We usually use a larger jar of cherries). Combine all fruit and measure equal amounts of fruit and sugar.Pour into a large heavy pan, cook until thick. Approximatly 2 hours, stir often so it does not scorch. Ladle into hot sterilized pint jars and seal. You also can use smaller jelly jars for gift giving. This makes a very sweet preserve and is wonderful on hot biscuits,

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Jams And Jellies - Lime Marmalade
2 pounds limes 2 lemons 8 cups water -- (approximately) 6 cups sugar -- (approximately) Choose fruit that has not been waxed. Place fruit in a large kettle and add water just to cover. Bring to a boil and simmer until fruit can be pierced with a fork. Remove fruit, reserving water in which it was boiled. Cool fruit, cut lengthwise into quarters, remove seeds, and slice as thinly as possible. Return fruit, along with any accumulated juices, to water and measure into large kettle. For every one cup of liquid, add 3/4 cup sugar. Bring to a boil and