Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenJams And Jellies - Lime Marmalade
Famous Authors (View All Authors)
Jams And Jellies - Lime Marmalade Post by :AboutBizz Category :Learning Kitchen Author :Unknown Date :February 2012 Read :878

Click below to download : Jams And Jellies - Lime Marmalade (Format : PDF)

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 boil quickly until mixture reaches jelly stage (220 degrees F on candy thermometer).

Pour into sterilized 1/2 pint or 1 pint jars, seal and process according to jar manufacturer's instructions.

NOTES : Makes 4 pints, or about 64 two-tablespoon servings.
If you like this book please share to your friends :

Jams And Jellies - Cantaloupe-peach Preserves Jams And Jellies - Cantaloupe-peach Preserves

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

Jams And Jellies - Jelly -  Wine Jelly Jams And Jellies - Jelly - Wine Jelly

Jams And Jellies - Jelly -  Wine Jelly
2 cups wine 3 cups sugar 1/2 bottle liquid pectin Use loganberry, currant, or blackberry wine or burgundy, sherry, port, or sauterne. In a double boiler over boiling water, cook wine and sugar until sugar completely dissolves, about 3 minutes. Remove from heat; stir in pectin. Pour into hot sterilized glasses. Cover with a thin layer of hot paraffin. (5 medium glasses)