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Full Online Book HomeLearning KitchenPreserving - Conserve - Spiced Blueberry Conserve
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Preserving - Conserve -  Spiced Blueberry Conserve Post by :blsbsu Category :Learning Kitchen Author :Unknown Date :March 2012 Read :992

Click below to download : Preserving - Conserve - Spiced Blueberry Conserve (Format : PDF)

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; cool on a wire rack.

Makes 3 half pint jars

Per 1 T. serving: 61 calories, 0 g. fat, 0 g. fiber

Serving Ideas : Serve with oatmeal muffins, hot rolls, biscuits, toast, etc.
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Preserving - Conserve -  Spiced Fruit-pecan Conserve Preserving - Conserve - Spiced Fruit-pecan Conserve

Preserving - Conserve -  Spiced Fruit-pecan Conserve
1 Tbsp. margarine or butter 1/2 cup chopped pecans 3 medium Golden Delicious, Granny Smith, Braeburn, or other cooking apples, peeled, cored, and finely chopped (about 2 1/2 cups) 1/4 tsp. ground cinnamon 1/4 tsp. ground cardamom 1/8 tsp. ground cloves 1/2 cup apple juice 1 Tbsp. honey In a skillet melt margarine or butter over medium heat. Cook pecans for 2 minutes or until toasted; remove and set aside. Add apples and spices to skillet. Cook and stir for 1 minute. Add apple juice; bring just to boiling. Cover and cook for 5 minutes or until apples are just

Preserving - Conserve -  Peach Conserve With Rum Preserving - Conserve - Peach Conserve With Rum

Preserving - Conserve -  Peach Conserve With Rum
1 med. Seedless orange1/2 cup light rum2 quarts chopped peaches6 1/2 cups sugar3 tbsp. lime juice3/4 cup crushed pineapple1/4 to 1/2 cup chopped maraschino cherries1/2 tsp. salt1/2 tsp. ground ginger1/4 tsp. ground maceUse 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