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Full Online Book HomeLearning KitchenPreserving - Conserve - Peach Conserve With Rum
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Preserving - Conserve -  Peach Conserve With Rum Post by :JamesGMarks Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1552

Click below to download : Preserving - Conserve - Peach Conserve With Rum (Format : PDF)

Preserving - Conserve - Peach Conserve With Rum

1 med. Seedless orange
1/2 cup light rum
2 quarts chopped peaches
6 1/2 cups sugar
3 tbsp. lime juice
3/4 cup crushed pineapple
1/4 to 1/2 cup chopped maraschino cherries
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground mace

Use sharp knife to remove thin yellow part of orange peel. Finely chop rest of orange and add just enough water to prevent sticking. Cook until peel is tender. Put container of rum in hot water. Keep hot, but don’t boil. Wash, drain, peel, coarsely chop, and measure peaches. With exception of rum, mix all ingredients including water in which orange was cooked and boil almost, but not quite, to jellying point. Quickly skim off foam, stir in hot rum. Pour, boiling hot, into hot jars, leaving a 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath canner.

Yield: 2 or 3 pints
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Preserving - Conserve -  Spiced Blueberry Conserve Preserving - Conserve - Spiced Blueberry Conserve

Preserving - Conserve -  Spiced Blueberry Conserve
4 cups fresh or frozen blueberries 3 cups sugar 1/4 cup water 2 t. lemon zest 2 T. fresh lemon juice 1 T. orange zest 1 T. cider vinegar 1/4 t. cinnamon 1/4 t. allspice Combine all ingredients in a pot. Bring to a boil, stirring frequently; reduce heat. Simmer, uncovered, about 25 minutes or until thickened and reduced to a scant 3 cups, stirring occasionally. Ladle into hot, sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water begins to boil). Remove jars;

Preserving - Conserve -  Mardi's Apricot Conserve Preserving - Conserve - Mardi's Apricot Conserve

Preserving - Conserve -  Mardi's Apricot Conserve
450g./1 lb. dried apricots 2 large sweet oranges 2 lemons 1.75 litres/3 pints water 2 oz. seedless raisins 1.5 kg./3 lb. 6 oz. white sugar 2 oz. chopped nuts Wash apricots well. Chop or mince the oranges, keep the pips and tie them with the pips from the lemons into a muslin bag. Squeeze the lemon juice and reserve it. Put the apricots, oranges and muslin bag in a deep bowl, cover with the water and allow to stand overnight. The next day turn the contents of the bowl into a preserving pan, add the raisins (large, fat, loose ones) and