By Carol W. Costenbader

Savor taste of clean Fruit All yr Long!
Admiring brightly coloured jars of jams, jellies, marmalades, and different fruit spreads on your pantry is bound to carry a little summer time sunshine into even the coldest, grayest days of wintry weather. Combining centuries-old lore with state of the art equipment, this bulletin will educate you every thing you must comprehend to rework clean fruit into tempting preserves. the following you’ll locate fantastic, flavorful recipes ― even a few which are low in sugar. those are only a few:

        •    purple Raspberry Preserves
        •    Spiced Strawberry Jam
        •    Ginger Jam
        •    Apple Butter
        •    Lemon Jelly
        •    Carrot and Orange Marmalade

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Four. mix the blueberries, citrus pulp, and sugar in an 8-quart saucepan and convey to a boil. decrease the warmth; simmer for five mins. five. eliminate from the warmth. enable cool for five mins. upload the tired zest and the liquid pectin and go back to a boil. Boil for precisely 1 minute, stirring continually. 6. Skim off the froth with a steel spoon. Ladle into fresh half-pint jars (see pages 8–9), leaving ¼ inch of headspace. Cap and seal. procedure in a boiling-water-bath canner for quarter-hour. regulate for altitude (see web page 10), if invaluable. YIELD: 6 part PINTS LIME MARMALADE In England, lime marmalade competes with the extra general orange marmalade as a breakfast favourite. To get extra juice from limes and different citrus culmination, warmth them in a microwave for 10 seconds in line with fruit or in a 250°F oven for five to six mins. three kilos (about 18) limes, peeled, with zest minimize into skinny 2-inch strips nine cups water 6 kilos (13½ cup) sugar 1. lower the peeled limes in part and squeeze out the juice. put aside the juice. 2. Scrape the pulp and seeds from the lime halves. position in a cheesecloth bag. three. position the bag, zest, juice, and water in a 6-quart saucepan, then hide and soak in a single day, or for approximately eight hours. four. carry the water blend to a boil and cook dinner approximately 2 hours, till the zest is delicate. five. get rid of the bag. upload the sugar to the pan and stir to dissolve. Boil, stirring frequently, until eventually a cooking thermometer reaches 220°F. (Or use one of many equipment of checking out for doneness on pages 7–8. ) 6. Ladle into fresh 1-pint jars (see pages 8–9), leaving ¼ inch of headspace. Cap and seal. method in a boiling-water-bath canner for quarter-hour. regulate for altitude (see web page 10), if useful. YIELD: 10 PINTS Jelly Recipes GRAPE JELLY a favourite with the peanut-butter-and-jelly crowd, this grape jelly is red, although it is made up of eco-friendly grapes. three kilos eco-friendly grapes, washed, stemmed, picked over, and chopped 2 lemons, juiced 2⅓ cups water 2¼ cups sugar 1. carry the grapes, lemon juice, and water to a boil in an 8-quart saucepan and simmer for approximately half-hour, till the fruit is especially smooth. 2. in the meantime, scald a jelly bag with boiling water, squeezing out any extra. grasp the bag in a handy yet out-of-the-way position with a wide drip pot situated underneath. three. Pour the grape combination into the rainy jelly bag. enable drip for twenty-four hours or much less. (Do now not squeeze the pulp within the bag. ) four. degree the strained juice. upload 2¼ cups of sugar to two⅓ cups of juice. Pour right into a heavy 3-quart saucepan. Stir the combination over medium warmth till the sugar has dissolved, then boil for 10–12 mins, or until eventually a cooking thermometer reaches 220°F. (Or use one of many tools of trying out for doneness on pages 7–8. ) five. Skim off any foam with a steel spoon. Ladle the jelly into sterile half-pint jars (see pages 8–9), leaving ¼ inch of headspace. Cap and seal. strategy in a boiling-water-bath canner for five mins. modify for altitude (see web page 10), if worthy. YIELD: four part PINTS STRAWBERRY-RHUBARB JELLY This jelly, tailored from the USDA, is a southern culture.

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