Spiced
Peach Jam
Submitted
by: Kitty |
4 cups
prepared fruit (3 pounds fully ripe peaches)
2 tablespoons fresh lemon juice
1 teaspoon ascorbic acid citric acid mixture
fruit protector
1/2 teaspoon ground allspice
1/2
teaspoon ground cinnamon |
1/2 teaspoon ground cloves
5 1/2 cups sugar
1 box fruit pectin for homemade jams and jellies
1/2 teaspoon margarine or butter
|
| Peel, pit
and finely chop peaches. Measure 4 cups into
8-quart saucepan. Stir in lemon juice, fruit
protector and spices. Measure sugar into separate
bowl. (Scrape excess sugar from cup with spatula
to level for exact measure.) Stir fruit pectin
into fruit in saucepot. Add margarine. Bring to
full rolling boil on high heat, stirring
constantly. Quickly stir in all the sugar. Return
to full rolling boil and boil exactly 1 minute,
stirring constantly. Remove from heat. Skim off
any foam with metal spoon. Ladle quickly into hot
sterilized jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with
two-piece lids. Screw bands tightly. Invert jars
5 minutes, then turn upright (or follow water
bath method recommended by the U.S. Department of
Agriculture). After jars are cool, check seals.
Makes about 7 1-cup jars. |
Crock
Pot Apple Butter
Submitted
by: Brenda |
Apples,
peeled, cored and finely chopped
4 cups sugar
3 teaspoons cinnamon |
1/4
teaspoon ground cloves
1/4 teaspoon salt |
| Fill crock
pot heaping full of chopped apples. (Lid may not
fit at start, but apples shrink as cooked). Mix
sugar, cinnamon, cloves and salt together;
drizzle over apples. Cover and cook on high
setting for 1 hour; lower heat to low setting and
cook all day, until thick and dark in color. You
can't cook it too long, the longer the better.
Stir occasionally. When finished cooking, let
cool a little, then put in blender to make it
smooth. Put in small jelly jars and seal. Can
also be frozen. |
Apple-Clove Butter
Submitted
by: Jezebel Jen |
4 pounds
McIntosh apples, peeled, cored, cut into 1-inch
pieces
1 cup apple cider
1/4 cup orange juice |
1 cinnamon
stick, broken in half
3/4 cup brown sugar
2 teaspoons grated orange peel
1/2 teaspoon ground cloves |
| Combine
apples, cider, orange juice and cinnamon stick in
heavy large saucepan. Bring to boil. Reduce heat
to medium-low. Cover and simmer until apples are
very tender, stirring occasionally, about 10
minutes. Discard cinnamon stick. Puree apple
mixture in processor. Return to same saucepan.
Stir in brown sugar, orange peel and cloves.
Simmer over medium-low heat until mixture is dark
in color and thick, and mounds on spoon, stirring
frequently, about 45 minutes. Transfer to large
bowl. Cool completely. (Can be prepared 1 week
ahead. Cover and refrigerate.)
Makes about 3 1/2 cups. |
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
|