Strawberry
Jam
Submitted
by: Janna |
4 cups
granulated sugar
5 cups crushed strawberries |
1/2 cup
finely chopped tarragon leaves
|
| Combine
sugar & strawberries in saucepan. Bring to a
boil. Add the tarragon leaves. Let simmer and
stir often until thick. Skim off foam. Makes 3
1-pint jars. |
Pumpkin
Butter
Submitted by: Sandi |
3 1/2 cups
pumpkin puree
4 1/2 cups white sugar |
1
tablespoon pumpkin pie spice
1 (.25-ounce) envelope unflavored gelatin |
| In a
2-quart saucepan, combine the pumpkin, sugar,
pumpkin pie spice and gelatin; mix well. Place
over medium high heat and bring to a boil. Reduce
heat and simmer, stirring constantly for 5
minutes. Spoon hot pumpkin mixture into hot jars,
filling to within 1/4 inch from top. Remove air
bubbles; wipe jar rims. Cover at once with metal
lids, and screw on bands. Process in a boiling
water bath for 10 minutes. Makes 5 cups. |
Mint
Currant Jelly
Submitted by: Kathie Maclean-Racicot |
2 teaspoon
chopped fresh mint leaves
1/2 teaspoon grated orange rind |
6-ounce jar
any currant jelly |
| Remove currant
jelly from jar, and place all ingredients in top
of a double boiler. Stir gently until well
blended. Pour jelly back into glass and cover.
Refrigerate 24 hours. You can use the same method
with any herb combined with any jam, jelly or
honey. Yield: 1 6-ounce jar. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|