1 c Water

3/4 c Frozen orange juice, thawed

3 tb Lemon juice

1 pk Certo (1 pouch)

Measure sugar and water into a large pan. Bring to a boil and boil 1 minute. Remove from heat and stir in thawed juice and lemon juice. Add Certo and mix well. Pour quickly into jars and seal. Same time period.

2 c Sweet Red Wine

3 c Sugar

1 ts Yellow Food Color

3/4 ts Red Food Color

6 oz Liquid Pectin

Stir peppers into wine. Cover and let stand at least 3 hours. While peppers are marinating, prepare jars (see note).

String wine into 3-quart saucepan; stir in sugar and food colors. Heat over low heat, stirring constantly, until sugar is dissolved, about 5 minutes. Remove from heat. Immedately stir in pectin; skim off foam. Fill jars and seal with paraffin. Serve as an accompaniment to meat.

NOTE: To prepare jars, place clean jelly jars with folded cloth on bottom. Cover with hot (not boiling) water and heat to boiling. Boil gently 15 minutes; keep jars in hot water until ready to use. When ready to fill, remove jars from water and drain.

Directions:

makes 12 oz aprox

1. roughly chop the apples(including the skin and core) and put them in a large heatproof bowl add the cider and lemon rind, then partially cover the bowl with microwave clingfilm. microwave on high for 10-12 minutes until the apples are soft, stirring twice during cooking.

2. puree the apples in a food processor then pour into large nylon sieve placed over a bowl leave to drip for 2 hours set the drained pulp aside for the apple and rum spread measure the apple juice there should be about 1/2 pint but if necessary make up to half a pint with some cold water

3. pour the apple juice into a medium sized heatproof bowl and stir in the sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the jelly dropped on to a chilled saucer forms a skin after 1 minute carefully pour the jelly into a clean warm jar and cover with a waxed paper disc allow to cool then cover with a lid

Directions:

Combine the cider, sugar and thyme in a 4-quart microwave-safe bowl, and stir well.

Cook, uncovered, at full power (650 to 700 watts) for 10 minutes. Stir, return to the microwave, and cook until the sugar has dissolved and the mixture has reached a full rolling boil, about 5 more minutes.

Stir the pectin into the mixture, return it to the microwave, and cook for 1-1/2 minutes.

Skim any foam off the surface, and pack the jelly into sterilized jars according to the manufacturer’s directions.

Makes 1 quart.

Note: A delicate flavor – just perfect for glazing a simple lamb or pork roast.

8 c Water

Sugar Lemon juice Wash apples. Add water, cover, and boil 30 minutes. Drain through jelly bag. (There should be about 3 1/2 cups juice.) Add 1 tablespoon lemon juice and 1/2 cup sugar to each cup apple juice. Boil until jelly sheets from spoon. The Household Searchlight

3 c Sugar

3/4 c Water

1/2 Bottle fruit pectin

Combine sugar, beverage, and water. Mix. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The Household Searchlight

Sugar Wash and stem currants. Cover with water. Cook slowly until tender. Drain through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

2 1/2 c Sugar

3 c Cranberries (12 oz. bag)

1/4 c Fresh orange juice

Grated zest of 1 orange Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour. Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat. Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil. Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more. Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles when pused to one side, it is ready. If not, continue cooking for 5 minutes and retest. When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot-water bath for 5 minutes. Remove, cook, check seals, label, and store. Makes 4 one pint jars.

1 md Green apple

Juice of 1 lime

1 3/4 c Sugar

2 tb Grand marnier

Wash & hull strawberries. Peel, core & finely chop apple. Add lime juice & let stand covered for 30 minutes. Microwave the fruit & juice for 4 minutes on high. Add sugar, stir & microwave 35 minutes on high, stirring every 10 minutes. Stand five minutes, pour into warm sterile jars. Seal. Letts, “Jams, Pickles & Chutneys”

Directions:

Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.

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