Abby's Preserves

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Abby's Preserves

Transcript of Abby's Preserves

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Abby's PreservesJams, Jellies, Marmalades, and More

Abby Rosekelly-Schwanger

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Copyright © 2013 Abby Rosekelly-Schwanger

All rights reserved.

ISBN: 1482780518ISBN-13: 9781482780512

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DEDICATION

To my children Sophia and Charles

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JAMS

APPLE PIE JAMBACON JAMBANANA JAMBANANA CHOCOLATE JAMBLACKBERRY JAMBLUEBERRY JAMCANTALOUPE-PEACH JAMCARROT CAKE JAMCINNAMON-PEACH JAMFRUIT CAKE JAMKIWI JAMONION JAMPEACH JAMPEACH SALSA JAMRASPBERRY JAMRASPBERRY COCOA JAMRHUBARB JAMRHUBARB BEER JAMROSE HIPS JAMSOUR CHERRY JAMSTRAWBERRY JAMSTRAWBERRY BALSAMIC JAMSTRAWBERRY-PEACH JAMSTRAWBERRY-RHUBARB JAMTOMATO JAMTRIPLE BERRY JAMZUCCHINI JAM

JELLIES

APPLE JELLYAPPLE-HERB JELLYAPPLE-PINEAPPLE JELLYBLACKBERRY-HABANERO JELLYCANDY APPLE JELLYCHERRY CITRUS JELLYCORN COB JELLYCRABAPPLE JELLYCURRANT JELLYDANDELION JELLYGARLIC JELLYHABANERO JELLYHABANERO-CHERRY JELLYHONEYDEW-LEMON JELLYJALAPEÑO JELLYLILAC JELLYMINT JELLYRASPBERRY-JALAPEÑO JELLYWATERMELON JELLYWINE JELLY

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BUTTERS

APRICOT BUTTERAPPLE BUTTERBANANA BUTTERCRANBERRY BUTTERPEAR BUTTERPEPPER BUTTERPOLISH PLUM BUTTERPUMPKIN BUTTERPUMPKIN-APRICOT BUTTERSTRAWBERRY RHUBARB BUTTERTOMATO BUTTERVANILLA HONEY PEACH BUTTER

MARMALADES

APPLESAUCE MARMALADECARROT MARMALADEGREEN TOMATO MARMALADEHONEYED MARMALADEMEYER LEMON MARMALADEORANGE CARDAMOM MARMALADEPINK GRAPEFRUIT MARMALADEPUMPKIN MARMALADEQUINCE MARMALADERHUBARB-CARROT MARMALADERIPE TOMATO MARMALADE

CHUTNEYS

APPLE CHUTNEYAPRICOT GINGER CHUTNEYBANANA CHUTNEYCHERRY CHOCOLATE CHUTNEYCRANBERRY CHUTNEYCRANBERRY ORANGE CHUTNEYFIG CHUTNEYHABANERO CHUTNEYMANGO CHUTNEYMINT COCONUT CHUTNEYNECTARINE & CHERRY CHUTNEYRHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEYSPICY CARIBBEAN PINEAPPLE CHUTNEYSPICY WATERMELON CHUTNEYTOMATO CHUTNEY

SUGAR-FREE RECIPES

BAKED PEACH BUTTERBITTER ORANGE MARMALADECHERRY-BERRY JAMCONCORD GRAPE JAMCRANBERRY APPLE JELLY

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ELDERBERRY JELLYGRAPE BUTTERHONEY STRAWBERRY JAMLEMON-HONEY JELLYLOGANBERRY JELLYPERSIMMON JELLYPRUNE BUTTERSALVATION JAMSPICED BLUEBERRY JAMTANGELEMON MARMALADE

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Jams

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Apple Pie Jam4 cups tart apples, chopped1½ tbsp. lemon juice1 tsp. cinnamon¼ tsp. nutmeg¼ tsp. ginger4 cups sugar1 cup brown sugar, packed1 package (or 6 tbsp.) powdered fruit pectin1 tsp. butter

Peel and core apples and chop into half-inch chunks. Measure chopped apples in a measuring cupthen add water to the measuring cup up to the 4-cup line (with the apples still in the measuring cup).

Place apples and water into a large, non-reactive pot and add pectin, butter, spices, and lemonjuice. Bring the mixture up to a boil. Add sugar and brown sugar and bring mixture back up to a boilfor 1 minute. Remove from heat and skim off any foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Bacon Jam1 lb. smoked bacon4 cloves garlic, chopped1 medium brown onion, sliced3 tbsp. brown sugar1 tsp. crushed red pepper 1 cup coffee¼ cup apple cider vinegar¼ cup maple syrup¼ tsp. black pepper water

In a non-stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Removethe bacon from the pan reserving the rendered fat. Cut bacon into 1-inch pieces.

Fry the onion and garlic in the rendered bacon fat on medium heat until translucent. Transfer thebacon, onion, and garlic into a heavy cast iron pot or Dutch oven.

Add brown sugar, crushed red pepper, coffee, apple cider vinegar, maple syrup, and black pepper.Simmer for 2 hours adding ¼ cup of water every 25-30 minutes and stirring.

After 2 hours, remove mixture from heat and let cool for 15-20 minutes. Place mixture in a foodprocessor and process for 2-3 seconds, or until you reach your desired consistency. Store jam in therefrigerator for up to 1 week.

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Banana Jam½ cup fresh lime juice3½ cups very ripe bananas, diced2 cups sugar½ cup water1 tsp. cinnamon

Squeeze the lime juice into a bowl and dice bananas directly into the lime juice.

In a separate pot, mix the sugar and water. Heat the sugar mixture, stirring constantly to dissolvesugar, until it begins to boil.

Add the banana mixture to the sugar and simmer for 30 minutes, or until thick. Remove from heatand stir in the cinnamon.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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BananaChocolate Jam4 ripe bananas1 cup sugar2 tbsp. orange peel½ tsp. cardamom½ tsp. cinnamon½ tsp. vanilla3 drops almond extract4 oz. dark chocolate chopped1 tbsp. finely ground almonds

Place banana, sugar, orange juice, and spices in the blender and pulse until the mixture is smooth.

Pour the mixture into a non-reactive pot and stir over medium heat for 5-8 minutes. Add thechopped chocolate and whisk until smooth. Stir in the vanilla, almond extract, and ground almonds.

Ladle jam into hot jars and let jam cool to room temperature. Place jars in the refrigerator to storethem for up to 3 weeks.

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Blackberry Jam4 cups blackberries, crushed5 cups sugar4½ tbsp. powdered fruit pectin

Wash blackberries and use a potato masher to crush them. Place berries into a large, non-reactivepot. Add fruit pectin and heat mixture to boiling.

Add sugar and bring mixture back up to a boil for 1 minute. Remove from heat and skim off anyfoam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Blueberry Jam4 cups blueberries, crushed5 cups sugar3 tbsp. lemon juice4½ tbsp. powdered fruit pectin

Wash blueberries and use a potato masher to crush them. Place berries into a large, non-reactivepot. Add fruit pectin and lemon juice and heat the mixture to boiling.

Add sugar and bring mixture back up to a boil for 1 minute. Remove from heat and skim off anyfoam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Cantaloupe-Peach Jam4 cups cantaloupe, chopped4 cups fresh peaches, chopped6 cups sugar¼ cup lemon juice9 tbsp. powdered fruit pectin

Remove skins from peaches by dipping them in boiling water for 1 minute, and then placing undercool running water. Skins should peel off easily. Remove peach pits and stems. Chop peaches andcantaloupe into half-inch chunks.

Combine peaches, cantaloupe, lemon juice, and fruit pectin in a large, non-reactive pot. Bringmixture to a boil.

Add sugar and bring the mixture back up to a boil for 1 minute. Remove from heat and skim off anyfoam.

Ladle jam into hot jars and process for 10 minutes in a boiling water bath canner.

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Carrot Cake Jam1½ cups grated carrot1½ cups pears1 (14 oz.) can crushed pineapple3 tbsp. lemon juice1 tsp. cinnamon½ tsp. nutmeg½ tsp. cloves6½ cups sugar1 package liquid pectin

Combine carrots, pears, pineapple, lemon juice, cinnamon, nutmeg, and cloves in a pan and cookover medium-high heat. When the mixture comes to a boil, reduce the heat and let simmer for 20minutes.

Add pectin and bring the mixture back up to a boil. Add sugar and bring the mixture back up to aboil for 1 minute.

Remove from heat and ladle jam into hot jars. Process jars in a boiling water bath canner for 10minutes.

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Cinnamon-Peach Jam4 cups peaches, chopped5 cups sugar3 tbsp. lemon juice4½ tbsp. powdered fruit pectin½ tsp. cinnamon

Remove skins from peaches by placing them in boiling water for 1 minute, pulling them out, andrunning them under cold water. Skins should peel off easily. Remove peach pits and stems, and choppeaches into half-inch chunks.

Place peaches into a large, non-reactive pot. Add fruit pectin and lemon juice and heat mixture toboiling. Add sugar and bring mixture back up to a boil for 1 minute. Remove from heat and stir in thecinnamon.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Fruit Cake Jam1 cup chopped dried apricots½ cup chopped pitted dates¼ cup chopped walnuts or pecans¼ cup raisins1 cup crushed pineapple & juice½ cup canned cherries (drained)1 cup water3 tbsp. lemon juice1 tsp. cinnamon¼ tsp. nutmeg¼ tsp. butter1 ½ tbsp. powdered fruit pectin¼ cup honey In a large, non-reactive pot combine all ingredients except the pectin and honey. Bring mixture upto a boil over medium heat and then simmer, covered on low, for 5 minutes stirring frequently. Add honey and bring the mixture back up to a boil. Then add the pectin, and let mixture boil for 1minute. Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Kiwi Jam4 cups kiwi, chopped5 cups sugar4½ tbsp. powdered fruit pectin

Peel and chop kiwis and place them into a large, non-reactive pot.

Add fruit pectin and heat mixture to boiling. Add sugar and bring mixture back up to a boil for 1minute. Remove from heat and skim off any foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Onion Jam4 lbs onions (sliced thin)3 slices bacon (thick cut)2 cups sugar1 cup dark brown sugar2 cups red wine1 cup balsamic vinegar2 tsp. salt2 tbsp. extra virgin olive oil Place a large, non-reactive pot over medium-low heat. Add the bacon. Render the fat, once thebacon has crisped, remove. Turn up the heat to high to medium-high, add the onions, salt and olive oil. Stir to make sure theonions are coated with the oil and bacon fat. Cook covered with a tight lid for about 20 minutes.Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown. Add the sugar, brown sugar, red wine, and balsamic vinegar. Cook over medium heat until viscous.To test for the right consistency drag a spoon against the bottom of the pot. If it leaves a long valley,then it is done. Remove from heat and let cool before storing. Ladle into cool jars and refrigerate for up to 2months.

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Peach Jam4 cups peaches, peeled and chopped5 cups sugar3 tbsp. lemon juice4½ tbsp. powdered fruit pectin

Remove skins from peaches by placing them in boiling water for 1 minute, pulling them out, andrunning them under cold water. Skins should peel off easily. Remove peach pits and stems, and choppeaches into half-inch chunks.

Place peaches into a large, non-reactive pot. Add fruit pectin and lemon juice and heat mixture toboiling. Add sugar and bring mixture back up to a boil for 1 minute. Remove from heat and skim offany foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Peach Salsa Jam8 cups peaches, chopped1 cup onion, chopped1 cup red bell pepper, chopped8 jalapeños, diced½ cup fresh cilantro, chopped6 cloves garlic, minced3 tsp. cumin½ cup white vinegar2 tsp. lime zest½ cup sugar1 package (or 6 tbsp.) powdered fruit pectin7 cups sugar

Remove skins from peaches by placing them in boiling water for 1 minute, pulling them out, andrunning them under cold water. Skins should peel off easily. Remove peach pits and stems, and choppeaches into half-inch chunks.

In a large pot, combine peaches, onions, red peppers, jalapeños, cilantro, garlic, cumin, vinegar,lime zest, ½ cup sugar, and pectin. Cook over medium-high heat until the mixture comes to a boil.

Add 7 cups of sugar. Bring the mixture back up to a boil and boil for 1 minute. Remove from heatand skim off any foam.

Ladle the salsa into hot jars and process in a boiling water bath canner for 15 minutes.

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Raspberry Jam4 cups raspberries, crushed5 cups sugar4½ tbsp. powdered fruit pectin

Wash raspberries and use a potato masher to crush them. Place berries into a large, non-reactivepot. Add fruit pectin and heat mixture to boiling.

Add sugar and bring mixture back up to a boil for 1 minute. Remove from heat and skim off anyfoam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Raspberry Cocoa Jam6¾ cups granulated sugar½ cup cocoa powder1 pkg. (or 6 tbsp.) powdered fruit pectin4½ cups crushed raspberries ¼ cup lemon juice¼ cup amaretto (optional)½ tsp. unsalted butter

Whisk the cocoa powder and pectin together in small bowl.

Combine crushed raspberries, lemon juice, and amaretto (if using) in large, non-reactive pot.Whisk in pectin mixture. Add butter and bring to a boil over high heat, stirring constantly.

Add sugar all at once and bring to full rolling boil that cannot be stirred down, stirring constantly.Boil hard for one minute. Remove from heat and skim off any foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Rhubarb Jam8 cups rhubarb4 tbsp. butter5 cups sugar4½ tbsp. powdered fruit pectin

Chop rhubarb into ½-inch chunks and place in a skillet with butter. Cook the rhubarb down to asauce-like consistency.

Place cooked rhubarb and fruit pectin into a large non-reactive pot, and heat to a boil. Add sugarand bring mixture back up to a boil for 1 minute. Remove from heat and skim off any foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Rhubarb Beer Jam3 lbs. rhubarb, diced3 cups wheat beer1½ cups sugar2 tbsp. lemon zestJuice of 1 lemon In a large, non-reactive pot combine all the ingredients and bring to a simmer. Turn off the heat andlet the mixture cool, then transfer to an airtight container and refrigerate overnight or up to 5 days. Strain the mixture through a sieve and into a large, non-reactive pot (save the rhubarb for later).Bring the liquid to a boil over high heat, stirring occasionally for about 12 minutes. Return the rhubarb to the pot and simmer, stirring occasionally to prevent scorching, until the jamlightly coats the back of a spoon, approximately 10 to 15 minutes. Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Rose Hips Jam1 lb. rose hips1 cup watersugar

Simmer rose hips and water until fruit is very tender. Press it through a sieve and measure thepulp.

Add an equal measure of sugar. Return to heat and simmer until thick, stirring frequently. Removefrom heat and skim off any foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Sour Cherry Jam4 cups sour cherries, chopped5 cups sugar4½ tbsp. powdered fruit pectin

Wash cherries and discard the stems and pit. Process the cherries in a food processor to chop themfinely.

Place finely chopped cherries into a large, non-reactive pot. Add fruit pectin and heat mixture toboiling. Add sugar and bring mixture back up to a boil for 1 minute. Remove from heat and skim offany foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Strawberry Jam6 cups strawberries, crushed7½ cups sugar1 package (or 6 tbsp.) powdered fruit pectin

Wash strawberries and discard the stems. Use a potato masher to crush the strawberries and placethem into a large, non-reactive pot.

Add fruit pectin and heat mixture to boiling. Add sugar and bring mixture back up to a boil for 1minute. Remove from heat and skim off any foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Strawberry Balsamic Jam2.2 lbs strawberries, washed & hulled4¾ cups sugar3 tbsp. lemon juice4 tbsp. balsamic vinegar Use a potato masher to crush the strawberries. Place the strawberries and sugar in a large, non-reactive pot. Stir to combine, then cover and stand for a few hours.

Add the lemon juice and balsamic vinegar and bring to a boil. Boil for 15 to 20 minutes untilsetting point is reached.

Ladle jam into hot jars and process in a boiling water bath canner for 15 minutes.

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Strawberry-Peach Jam2 cups peaches, chopped2 cups strawberries, crushed5 cups sugar2 tbsp. lemon juice4½ tbsp. powdered fruit pectin

Remove skins from peaches by placing them in boiling water for 1 minute, pulling them out, andrunning them under cold water. Skins should peel off easily. Remove peach pits and stems, and choppeaches into half-inch chunks.

Wash strawberries and remove stems. Use a potato masher to crush the strawberries.

Place peaches and strawberries into a large, non-reactive pot. Add fruit pectin and lemon juiceand heat mixture to boiling. Add sugar and bring mixture back up to a boil for 1 minute. Remove fromheat and skim off any foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Strawberry-Rhubarb Jam8 cups strawberries, crushed4 cups rhubarb, chopped4 tbsp. butter10 cups sugar9 tbsp. powdered fruit pectin

Chop rhubarb into ½-inch chunks and place in a skillet with butter. Cook the rhubarb down to asauce-like consistency.

Wash strawberries and remove stems. Use a potato masher to crush the strawberries.

Place cooked rhubarb, crushed strawberries, and fruit pectin into a large, non-reactive pot, andheat to a boil. Add sugar and bring mixture back up to a boil for 1 minute. Remove from heat and skimoff any foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Tomato Jam10 cups tomatoes, finely chopped3½ cups sugar8 tbsp. lime juice2 tsp. freshly grated ginger1 tsp. cinnamon½ tsp. ground cloves1 tbsp. salt1 tbsp. red chili flakes

Do not skin or seed the tomatoes as the skins and seeds will contribute to the texture of the jam.Combine all ingredients in a large, non-reactive pot.

Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam forabout

1 - 1½ hours or until it has reduced to a sticky, jam-like consistency. Once the jam has cooked downsufficiently, remove from heat.

Ladle jam into hot jars and process in a boiling water bath canner for 20 minutes.

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Triple Berry Jam2 cups blueberries, crushed1 cup raspberries, crushed1 cup blackberries, crushed5 cups sugar4½ tbsp. powdered fruit pectin

Wash all of the berries and use a potato masher to crush them. Place crushed berries into a large,non-reactive pot.

Add fruit pectin and heat mixture to boiling. Add sugar and bring mixture back up to a boil for 1minute. Remove from heat and skim off any foam.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Zucchini Jam6 cups zucchini, grated6 cups sugar½ cup lemon juice1 cup crushed pineapple2 boxes Jell-O (any flavor)

Place grated zucchini in a pan with 1 cup of water and boil for 5-6 minutes.

Add sugar, lemon, and pineapple and bring mixture back up to a boil for 8 minutes. Remove fromheat and stir in the Jell-O.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Jellies

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Apple Jelly4 cups prepared apple juice (about 3 lbs. apples)3 cups sugar

To prepare apple juice, cut washed apples in quarters, discarding stems and blossom ends. In alarge, non-reactive pot just barely cover apples with cold water and cook, covered, over mediumheat for about 30 minutes, or until apples are soft.

Strain through several layers of cheesecloth and drain well. Do not squeeze the fruit through thecheesecloth otherwise the jelly will be cloudy.

Measure out 4 cups of the juice and bring to boiling in a large, non-reactive pot; boil about 5minutes, then add the sugar and stir until dissolved. Boil rapidly until the jelly sheets from a coldspoon. Remove from heat and skim off any foam.

Ladle jelly into hot jars and process for 10 minutes in a boiling water bath canner.

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Apple-Herb Jelly2½ cups prepared apple juice¼ cup dried herbs (such as tarragon, sage, or thyme) ¼ cup white vinegar1 package liquid fruit pectin

To prepare apple juice, cut washed apples in quarters, discarding stems and blossom ends. In alarge, non-reactive pot just barely cover apples with cold water and cook, covered, over mediumheat for about 30 minutes, or until apples are soft.

Strain through several layers of cheesecloth and drain well. Do not squeeze the fruit through thecheesecloth otherwise the jelly will be cloudy. Measure out 2½ cups of juice into a large, non-reactive pot and heat just to boiling.

Pour the juice over herbs and let stand for 20 minutes. Strain through 2 layers of cheesecloth.

Add vinegar and sugar. Bring the mixture to a full, rolling boil, stirring frequently. Add pectin andbring mixture back up to a boil for 1 minute. Remove from heat and skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Apple-Pineapple Jelly4 cups prepared apple juice (about 3 lbs. apples)3 cups sugar2 cups pineapple chunks

To prepare apple juice, cut washed apples in quarters, discarding stems and blossom ends. In alarge, non-reactive pot just barely cover apples with cold water and cook, covered, over mediumheat for about 30 minutes, or until apples are soft.

Strain through several layers of cheesecloth and drain well. Do not squeeze the fruit through thecheesecloth otherwise the jelly will be cloudy.

Measure out 4 cups of juice and bring it to boil in a large, non-reactive pot. Boil for 5 minutes. Add sugar and pineapple. Bring the mixture back up to a boil and boil rapidly until the jelly sheetsfrom a cold spoon -- about 30 minutes. Remove from heat and skim off any foam.

Ladle jelly into hot jars and process for 10 minutes in a boiling water bath canner.

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Blackberry-Habanero Jelly8 cups blackberries3 habanero peppers5 cups sugar5 tbsp.powdered fruit pectin

Always use gloves when handling habanero peppers. Wash peppers and remove stems and seeds.Place peppers into a food processor and process until finely chopped.

Place blackberries and habanero peppers into a large, non-reactive pot and heat to boiling.Remove mixture from heat and press it through a food mill to remove all of the seeds.

Return mixture to your pot and add fruit pectin. Bring mixture up to a boil and add sugar. Bringmixture back up to a boil for 1 minute. Remove from heat and skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Candy Apple Jelly4 cups apple juice½ cup red-hot candies1 package (or 6 tbsp.) powdered fruit pectin4½ cups sugar In a large, non-reactive pot combine apple juice, candies and pectin. Bring to a full rolling boilover high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes,stirring constantly. Remove from the heat; skim off any foam and remaining candies. Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

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Cherry Citrus Jelly3 cups sweet cherry juice1 cup sour cherry juice

cup orange juice concentrate2 tbsp. lemon juice

In a large, non-reactive pot combine all ingredients. Boil for 12 minutes. When the jelly begins tosheet on a spoon it is firm enough.

Ladle jam into hot jars and process in a boiling water bath canner for 15 minutes.

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Corn Cob Jelly12 large ears of corn2 quarts water2 tbsp. lemon juice1 tbsp. butter1 package (or 6 tbsp.) powdered fruit pectin3 cups sugar

Cook corn and cut the kernels from the cob. Measure 2 quarts of water into a large pot and add thecorn cobs to the water. Bring the water to a boil, and boil the corn cobs uncovered for 30 minutes.

Turn off heat and remove the cobs from the water. Strain the corn liquid through cheesecloth or afine mesh strainer if desired. Measure the remaining corn liquid.

Return the liquid to the large pot and add lemon juice, butter, and pectin. Bring mixture to a boil.Add sugar and bring mixture back up to a boil for 1 minute. Remove from heat and skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Crabapple Jelly4 cups prepared juice (about 3 lbs. crabapples)3 cups sugar

To prepare juice, cut washed crabapples in quarters, discarding stems and blossom ends. In alarge, non-reactive pot just barely cover crabapples with cold water and cook, covered, over mediumheat for about 30 minutes, or until crabapples are soft. Strain through several layers of cheeseclothand drain well. Do not squeeze the fruit through the cheesecloth otherwise the jelly will be cloudy.

Measure out 4 cups of the juice and bring to boiling in a large, non-reactive pot; boil about 5minutes, then add the sugar and stir until dissolved. Boil rapidly until the jelly sheets from a coldspoon. Remove from heat and skim off any foam.

Ladle jelly into hot jars and process for 10 minutes in a boiling water bath canner.

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Currant Jelly3 cups currant juice (about 3½ lbs. of berries)3 cups sugar1 cup water

Put the berries into a large, non-reactive pot and add a cup of water. Heat the berries until theyburst. Put the soft berries into a sieve lined with several layers of cheesecloth, and let the juice strainthrough for at least 8 hours. Measure out 3 cups of the juice and 3 cups of sugar into a saucepan and bring the mixture to theboil. Reduce the heat and simmer until the mixture thickens. Skim off any foam. Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Dandelion Jelly4 cups dandelion heads2 cups water1 lemon4½ cups sugar4 tbsp. powdered fruit pectin

Remove the petals from the heads of the dandelions by grasping the petals in one hand and the baseof the flower in the other and twisting. Discard the green part of the flower. Once this is completedyou should have about 2 cups of dandelion petals.

Place the petals into a glass bowl and add 2 cups of boiling water. Cover and let stand overnight.Strain the petals through several layers of cheesecloth. Press the petals to remove all of the water.Discard the dandelion petals. You should have about 2 cups of infused water, you may have to addsome additional water to make 2 cups.

In a large, non-reactive pot combine your dandelion infused water, the zest from 1 large lemon, thejuice from the lemon, and fruit pectin. Bring mixture up to a boil. Add sugar and bring mixture backup to a boil for 1 minute. Remove from heat and skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Garlic Jelly1 cup red wine vinegar2 tbsp. minced garlic

1 cup water2 tsp. powdered fruit pectin1 cup sugar Combine minced garlic and red wine vinegar in a bowl and cover. Let stand for 24 hours.

Strain out garlic and add the water to the garlic infused vinegar. Place the water and vinegarmixture into a non-reactive pot and add the pectin. Bring to a boil over medium heat.

Add the sugar and bring the mixture back up to a boil. Boil vigorously for 1 minute. Remove fromheat and skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Habanero Jelly¾ cup orange bell pepper, diced¼ cup habanero peppers, diced1½ cups apple cider vinegar6 cups sugar1 package liquid fruit pectin

Always use gloves when handling habanero peppers. Place bell peppers and habanero peppers ina food processor and process until finely minced.

Place the chopped peppers into a large, non-reactive pot and add vinegar and sugar. Bring mixtureto a boil for one minute. Add fruit pectin and remove from heat. Skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Habanero-Cherry Jelly1½ cup red bell pepper, diced½ cup habanero peppers, diced½ cup sour cherries, chopped3 cups apple cider vinegar12 cups sugar2 packages liquid fruit pectin

Always use gloves when handling habanero peppers. Place bell peppers and habanero peppers ina food processor and process until finely minced.

Place the chopped peppers into a large, non-reactive pot and add cherries, vinegar, and sugar.Bring mixture to a boil for one minute. Add fruit pectin and remove from heat. Skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Honeydew-Lemon Jelly1 honeydew melon¾ cup lemon juice4 cups sugar1 package (or 6 tbsp.) powdered fruit pectin

Run fresh honeydew through a juicer until you get 3 cups of juice.

Pour melon juice into a non-reactive pot and add lemon juice and fruit pectin. Bring mixture to aboil. Add sugar and bring back up to a boil for 1 minute. Remove from heat and skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Jalapeño Jelly¾ cup red bell pepper, diced¼ cup jalapeño peppers, diced1½ cups apple cider vinegar6 cups sugar1 package liquid fruit pectin

Always use gloves when handling jalapeño peppers. Place bell peppers and jalapeño peppers in afood processor and process until finely minced.

Place the chopped peppers into a large, non-reactive pot and add vinegar and sugar. Bring mixtureto a boil for one minute. Add fruit pectin and remove from heat. Skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Lilac Jelly2½ cups apple juice or white wine 2 cups fresh lilac petals4 cups sugar¼ cup lemon juice1 package liquid fruit pectin

Bring apple juice or wine to scalding and add petals. Remove from heat and stir. Let cool to roomtemperature and strain.

Add 2 cups of juice or wine to sugar and lemon and bring to boil in large, non-reactive pot overhigh heat.

When sugar is completely dissolved and mixture has reached a rolling boil, add pectin. Return to boilfor one minute.

When jelly is firm enough ladle it into hot jars and process in a boiling water bath canner for 10minutes.

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Mint Jelly1 cup fresh mint leaves and stems, firmly packed½ cup apple cider vinegar1 cup water3½ cups sugar4 drops green food coloring1 package liquid fruit pectin

Do not remove leaves from the stems. Wash the mint, drain and place in a saucepan. Bruise wellwith the bottom of a heavy glass tumbler.

Add vinegar, water and sugar. Bring to a full, rolling boil over high heat, stirring until sugar melts.Add coloring and pectin and bring again to a full, rolling boil, stirring constantly. Boil hard for 30seconds. Remove from heat and skim off any foam.

Ladle jelly through a fine sieve into hot jars and process in a boiling water bath canner for 10minutes.

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Raspberry-Jalapeño Jelly1½ cup red bell pepper, diced½ cup jalapeño peppers, diced½ cup raspberries3 cups apple cider vinegar12 cups sugar2 packages liquid fruit pectin

Always use gloves when handling jalapeño peppers. Place bell peppers and jalapeño peppers in afood processor and process until finely minced.

Use a potato masher to crush the raspberries. Place the chopped peppers into a large, non-reactivepot and add raspberries, vinegar, and sugar. Bring mixture to a boil for one minute. Add fruit pectinand remove from heat. Skim off any foam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

Page 60: Abby's Preserves

Watermelon Jelly3 cups watermelon juice¾ cup lemon juice4 cups sugar1 package (or 6 tbsp.) powdered fruit pectin

Run fresh watermelon through a juicer until you get 3 cups of watermelon juice.

Place watermelon juice in a non-reactive pot and add lemon juice and fruit pectin. Bring mixtureto a boil. Add sugar and bring back up to a boil for 1 minute. Remove from heat and skim off anyfoam.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

Page 61: Abby's Preserves

Wine Jelly2 cups white wine3 cups sugar1 package liquid fruit pectin

Mix wine and sugar in the top of a double boiler and put over boiling water.

Stir constantly until sugar is dissolved, about 3 minutes. Remove from heat and stir in the pectin.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

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Page 63: Abby's Preserves

Butters

Page 64: Abby's Preserves

Apricot Butter1 lb. dried apricots Water 1 cup sugar Place apricots in a large, non-reactive and cover with water. Bring to a boil, reduce heat andcontinue to cook until fruit is soft, adding more water as necessary. Remove from heat and puree fruit in a food processor or blender. Return to saucepan, add sugarand cook until thick. Ladle butter into hot jars and process in a boiling water bath canner for 10 minutes.

Page 65: Abby's Preserves

Apple Butter8 cups cooked apples4 cups sugar2 tsp. cinnamon¼ tsp. cloves

Peel and core apples, and cut them into quarters. Place the apples into a large, non-reactive potwith 2 cups of water. Cook them over medium-high heat until they are soft and mushy.

Remove the apples from the heat and place them in a blender. Blend until they are a smoothconsistency. Measure out 8 cups of the cooked, blended apples and add sugar, cinnamon, and cloves. Cook uncovered, stirring occasionally, for 1-1½ hours until thick and dark.

Ladle apple butter into hot jars and process in a boiling water bath canner for 10 minutes.

Page 66: Abby's Preserves

Banana Butter3 cups (about 10 medium) mashed bananas¼ cup lemon juice¼ cup finely chopped maraschino cherries¼ cup chopped small golden raisins6½ cups sugar½ tsp. ground cinnamon¼ tsp. fresh-ground nutmeg1 package liquid fruit pectin

Place bananas, lemon juice, cherries, raisins, sugar, cinnamon, and nutmeg in a large, non-reactivepot. Mix well to combine. Bring to a hard boil and stir constantly for 1 minute. Remove from heat andimmediately stir in pectin. Ladle butter into hot jars and process in a boiling water bath canner for 10 minutes.

Page 67: Abby's Preserves

Cranberry Butter2 lbs. cranberries

cup apple juice1 cup maple syrup½ cup honey½ tsp. ground cinnamon

In a large, non-reactive pot, combine cranberries and juice and cook until cranberries have poppedand are soft, about 20 minutes. Puree cranberries in a blender.

Put cranberries back into the pot and add syrup, honey, and cinnamon. Cook until thick, about 10-15 minutes.

Ladle butter into hot jars and process in a boiling water bath canner for 10 minutes.

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Pear Butter16 cups pears, peeled and chopped1 cup pineapple juice½ cup lemon juice½ cup honey3 sticks of cinnamon (2-inches each)20 whole cloves (tied into a piece of cheesecloth)

Peel, core, and chop peaches into chunks. Place them in a blender to puree. Add some of thepineapple juice to the pears in the blender if it is needed to help blend them smooth.

Pour pear puree into a large, non-reactive pot. Add juices, honey, cinnamon sticks, and cloves.Cook, partially covered, over low heat until thick, about 3 hours. Remove cinnamon sticks and clovesand discard.

Ladle butter into hot jars and process in a boiling water bath canner for 10 minutes.

Page 69: Abby's Preserves

Pepper Butter36 hot banana peppers1 quart vinegar1 quart prepared mustard6 cups sugar1 cup flour

Always use gloves when handling hot peppers. Wash peppers and remove stems and seeds.Process peppers through a food processor until they are finely chopped.

Place chopped peppers, mustard, sugar, and vinegar minus 1 cup into a large, non-reactive pot.Bring the mixture up to a boil.

In a separate container, mix 1 cup of vinegar with 1 cup of flour to make a thin paste. Add water ifneeded. When the pepper mixture begins to boil, add the flour paste and stir continuously. Cook untilthe pepper butter thickens to a smooth, sauce-like consistency.

Ladle pepper butter into hot jars and process for 10 minutes in a boiling water bath canner.

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Polish Plum Butter1 lb. ripe plums, washed, halved, and pitted1 cup sugar Place plums in a small saucepan and bring to a boil. Reduce heat and simmer until plumscompletely break down and are tender, stirring with a wooden spoon.

Add sugar and continue to cook and stir until butter is thick enough so when a spoonful is turnedupside down it doesn't immediately drop back into the pan.

Ladle butter into hot jars and process in a boiling water bath canner for 10 minutes.

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Pumpkin Butter4 cups pumpkin, cooked and mashed 1 package (or 6 tbsp.) powdered fruit pectin4½ cups sugar1 tsp. cinnamon½ tsp. ginger½ tsp. allspice½ tsp. nutmeg½ tsp. cloves½ tsp. unsalted butter

Place pumpkin in a large, non-reactive pot. Stir in pectin. Place over high heat and bring to a boil,stirring constantly. Stir in sugar, cinnamon, ginger, allspice, nutmeg, cloves, and butter. Continue stirring and bring toa full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes. Ladle pumpkin butter into hot jars and store in the refrigerator for up to 2 weeks. Alternatively, itcan be frozen for up to 1 year.

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Pumpkin-Apricot Butter1 quart pumpkin puree3 cups sugar1 cup dried apricots, chopped1¼ cup water2 tbsp. lemon zest¾ cup lemon juice1 tsp. vanilla

Combine pumpkin and sugar in a large, non-reactive pot. Cook over medium heat until sugar isdissolved.

Add apricots, water, lemon peel, juice, and vanilla. Continue cooking, stirring constantly, untilmixture boils. Reduce heat and simmer for 30-40 minutes, or until mixture thickens to desiredconsistency.

Ladle butter into hot jars and process for 10 minutes in a boiling water bath canner.

Page 73: Abby's Preserves

Strawberry Rhubarb Butter4 cups rhubarb, chopped4 cups strawberries, crushed1 vanilla bean, split1½ cups sugar

Wash strawberries and remove the hulls. Use a potato masher to crush the strawberries. Choprhubarb into 1-inch chunks. Combine the rhubarb, strawberries, the split vanilla bean and a cup of thesugar in a large, non-reactive pot. Stir until the sugar has drawn some liquid out of the berries andthen turn the heat onto medium-low.

Cook over medium-low heat, stirring regularly, until the pieces of rhubarb and strawberries havebroken down. At this point, reduce the heat even further and let the butter simmer over very low heat.

When the butter has reduced to about half its original volume, taste it and adjust the sugar to taste,adding up to another half cup. Cook until the sugar has dissolved into the butter. Remove from heat.Remove the vanilla bean pieces.

Ladle butter into hot jars and process for 10 minutes in a boiling water bath canner.

Page 74: Abby's Preserves

Tomato Butter1 lb. ripe tomatoes, washed, stemmed and cut in half1 cup sugar

Place tomatoes in a large, non-reactive pot. Bring to a boil, reduce heat and simmer until tomatoeshave completely broken down and are soft. Force through a sieve or food mill.

Return tomato puree to pot and add sugar. Cook over medium-low heat, stirring frequently, for 1-2hours or until thick.

Ladle butter into hot jars and process for 10 minutes in a boiling water bath canner.

Page 75: Abby's Preserves

Vanilla Honey Peach Butter18 ripe peaches ¼ cup water2¼ cup sugar¾ cup honey2 vanilla beans - scrape the seed out

Remove skins from peaches by placing them in boiling water for 1 minute, pulling them out, andrunning them under cold water. Skins should peel off easily. Remove peach pits and stems, and choppeaches into half-inch chunks.

Combine peaches and the water in a large, non-reactive pot. Bring to a boil and reduce heat.Cover and simmer for 10 - 15 minutes or until peaches are tender. Remove from heat and coolslightly.

Place peach mixture in a blender and puree until smooth. Return peach puree to same pot. Addsugar, honey and vanilla bean seeds and empty vanilla pod. Bring to boiling, stirring until sugardissolves. Reduce heat and simmer, uncovered, for about 10 minutes or until mixture is thick, stirringoften.

Ladle butter into hot jars and process for 10 minutes in a boiling water bath canner.

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Marmalades

Page 77: Abby's Preserves

Applesauce Marmalade4½ cups applesauce2 medium oranges2 lemons½ cup water4 cups sugar

Place applesauce into a large, non-reactive pot.

Do not peel oranges or lemons. Process oranges and lemons through a food processor to chop themcoarsely. Remove all seeds, but keep the juice.

Add oranges and lemons to the applesauce, then add water and sugar. Stir over low heat untilboiling, stirring constantly. Reduce heat and simmer until thick, about 1 hour.

Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.

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Carrot Marmalade4 cups carrots, cooked and sliced2 lemons2 oranges6½ cups sugar

Put carrots and seeded lemons and oranges through a food processor to chop coarsely. Be sure tosave all juice.

Add sugar to the chopped mixture, and cook very slowly until thick.

Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.

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Green Tomato Marmalade2 quarts green tomatoes, sliced½ tsp salt4 lemons4 cups sugar

Combine tomatoes and salt. Chop lemon rind fine and add to the tomatoes. Cover with water andboil 10 minutes. Drain well.

Slice the peeled lemons very thin, discarding seeds but reserving all of the juice. Add lemon slicesand juice and the sugar to the tomato mixture.

Stir over moderate heat until sugar melts. Bring to boiling, reduce heat and simmer until thick,about 45 minutes. Stir frequently.

Ladle marmalade into hot jars and process for 10 minutes in a boiling water bath canner.

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Honeyed Marmalade2 cups apples, diced and peeled2 cups carrots, diced and peeled1 cup peaches, diced and peeled2 tbsp. lime zest2 cups sugar1 cup honey

Combine all ingredients in order, mixing well. Cook over low heat and bring slowly to boiling,stirring frequently.

Simmer until thick. Stir frequently to prevent scorching as the mixture thickens.

Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.

Page 81: Abby's Preserves

Meyer Lemon Marmalade5 lbs. Meyer lemons5 cups sugar1½ cups water

Scrub lemons clean. Cut lemons in half and juice them, reserving the juice. Use a sharp knife toslice the lemon shells crosswise as thinly as possible, or cut the halves in half crosswise and then runthem through a food processor.

Put sliced lemons in a large pot and cover with cold water. Bring to a boil and cook until the peelis tender, about 10 minutes. Drain peels and rinse thoroughly with cold water. Rinse out the pot.

Return lemon slices to the pot with 1½ cups of water and bring to a boil. Stir in sugar. Reduceheat to maintain a simmer. Cook until mixture is thick and creamy looking and lemon slices are verytender, about 1 hour. Stir in ½ cup of the reserved lemon juice.

Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.

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Orange Cardamom Marmalade2½ lbs. oranges (such as Valencia or Cara Cara)2 lemons6 cups cold water20 green cardamom pods, crushed8 cups sugar Prepare the fruit 12 to 24 hours before you plan to cook and preserve the marmalade. Wash and patdry all the fruit. Trim and discard the stem ends. Cut the oranges and lemons into quarters and pokeout all the seeds with the tip of a paring knife. Reserve the seeds in a small covered container. Usinga sharp chef’s knife or mandolin, cut all the citrus, including the rinds, into 1/16-inch-thick slices. Putthe sliced fruit in a large pot, including any juices left on the cutting board. Add the 6 cups of water.Gently press down on the fruit to make sure it is submerged. Cover the pot and set aside at roomtemperature for 12 to 24 hours. The next day, bring the pot of sliced fruit and water to a boil over medium-high heat. Adjust theheat so the mixture boils steadily without splattering, and cook for 30 minutes. Wrap the crushed cardamom pods and the reserved lemon and orange seeds in a cheesecloth bagtied securely with kitchen twine. Add the sugar to the fruit mixture and stir until dissolved. Add the cheesecloth bag of cardamomand seeds. Continue to cook the marmalade at a steady boil until it reaches the gel stage, 30 to 40minutes. Remove the cheesecloth bag from the marmalade, pressing any liquids back into the pan. Removethe marmalade from the heat. Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.

Page 83: Abby's Preserves

Pink Grapefruit Marmalade3 large ruby red grapefruits3 cups water4 cups sugar1 vanilla bean, seeds scraped2 tbsp. rose water or lemon juice

Set a large pot of water to boil. Cut off the peel of the grapefruits, working to get good thick slices,but leaving the inner white pith closest to the fruit still attached to the fruit. Cut the peels into strips.Blanch the peels by submersing them in boiling water for about three minutes. Drain in a colander andrinse under running water. Bring a fresh pot of water to a boil and repeat the blanching process again,this removes any bitterness. Drain and rinse again.

Place the peels in a large, non-reactive pot. Cut off all the white pith from the remaining fruitsthen, working over the pot, cut between the grapefruit membranes so that the fruit sections fall into thepot. Squeeze juice from the membranes and discard them. Repeat with remaining fruits.

Add the water and sugar to the pot and bring to a boil, stirring to combine. Reduce the heat andsimmer until the marmalade is thick and translucent, about one hour. The marmalade may still appeara little runny.

Add the vanilla bean seeds and simmer another five minutes. Remove from the heat, stir in the rosewater (or lemon) and set aside to cool.

Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.

Page 84: Abby's Preserves

Pumpkin Marmalade1 small pumpkin, cubed8 cups sugar3 lemons1 orange

Peel pumpkin and cut into small cubes, discarding seeds and inner pulp. Add sugar and let standovernight.

Put lemons and orange through the food processor to chop coarsely, discarding all seeds butreserving the juice. Add to pumpkin. Stir over low heat until boiling. Simmer until thick and clear,about 3 hours.

Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.

Page 85: Abby's Preserves

Quince Marmalade2 lbs. quinces1 cup apples, chopped½ cup honey1 cup apple juice

Peel and core quinces and chop them into half-inch chunks. Combine all ingredients in a large,non-reactive pot and boil gently, covered, for 2½ hours. Uncover and simmer for 30 more minutes

Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.

Page 86: Abby's Preserves

Rhubarb-Carrot Marmalade6 cups raw rhubarb, diced3 cups raw carrots, grated2 medium oranges4½ cups sugar

Place rhubarb and carrots in a large, non-reactive pot. Put oranges through the food processor untilthey are coarsely chopped. Discard seeds but reserve all juice.

Add chopped oranges to the rhubarb and carrot mixture, then add the sugar. Let stand overnight.

Cook over low heat until boiling. Reduce heat and simmer until thickened, about 2 hours. Stirfrequently.

Ladle marmalade into hot jars and process for 10 minutes in a boiling water bath canner.

Page 87: Abby's Preserves

Ripe Tomato Marmalade8 cups ripe tomatoes, chopped4 cups sugar2 lemons1 orange2 sticks of cinnamon (3-inches each)1 tbs. whole cloves

Wash, scald, and peel the tomatoes. Slice off the blossom and stem ends. Scoop out the seeds,working over a strainer set into a bowl to catch the juice. Chop the tomato pulp into small bits,measure and put into a large, non-reactive pot.

Add sugar and the juice you have saved. Slice the lemons and orange very thinly, remove the pipsand cut the slices into small bits. Add them to the tomato pulp.

Loosely tie the spices in a double thickness of cheesecloth, add the spice bag to the mixture in thepot. Cook and stir over low heat until the sugar is dissolved. Bring to a rapid boil and boil until itstarts to thicken.

Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.

Page 88: Abby's Preserves

Chutneys

Page 89: Abby's Preserves

Apple Chutney1 tbsp. olive oil ½ cup diced sweet onion 1 jalapeno, seeded and chopped 1 tbsp. minced fresh ginger ½ tsp. ground coriander 1 tsp. ground mustard 2 cups diced apples 2 tbsp. brown sugar1 tbsp. lemon juice ¼ cup water salt & pepper to taste Peel, core and chop apples and toss in lemon juice. Sauté onions in oil until soft. Add spices toonions and stir together. Add remaining ingredients and simmer until apples are just tender. Cool and serve. Chutney may be stored in the refrigerator for up to 1 week.

Page 90: Abby's Preserves

Apricot Ginger Chutney1 tsp. olive oil 1 onion , finely chopped 1 garlic clove, crushed 1¼ cup dried apricots, finely chopped ½ cup sultanas 1 tsp grated fresh root ginger ¾ cup orange juice 1 tbsp. apple cider vinegar 2 tbsp. brown sugar

Heat the oil in a small non-stick pan, add the onions and garlic and cook for 5 minutes until soft.

Stir in the apricots, sultanas, ginger, orange juice and vinegar, then bubble gently for 10-15 minutesuntil the apricots become pulpy and most of the liquid has been absorbed.

Stir in the sugar and cook for 2 more minutes until the chutney is sticky.

Ladle jam into jars and refrigerate for up to 1 week.

Page 91: Abby's Preserves

Banana Chutney25-30 medium-sized ripe bananas3 cups apple cider vinegar2 cups brown sugar1 cup seedless raisins2 habanero peppers 1 large yellow onion2 tbsp. freshly grated gingerSalt to tasteFreshly grated nutmeg to taste Place onion in food processor and process until finely diced. Remove the seeds from the chilis andfinely mince. Peel and slice the bananas, into about ¼ inch rounds. In a large, non-reactive pot combine all the ingredients and simmer for 2¼ hours, or until themixture reaches the desired consistency. Ladle chutney into hot jars and store in the refrigerator for up to 4 weeks.

Page 92: Abby's Preserves

Cherry Chocolate Chutney2 jars (16oz. each) maraschino cherries8 oz. semisweet chocolate chips1 (5 oz.) can of evaporated milk1 cup powdered sugar1½ cups chopped, toasted almonds*1 cup white chocolate chips Drain cherries, reserving ¼ cup juice. Coarsely chop cherries; set aside. Combine chocolate and milk in large microwavable bowl. Microwave on high 3 to 4 minutes oruntil melted, stirring after 2 minutes. Add powdered sugar and reserved cherry juice. Microwave 1minute; stir until smooth. Stir in chopped cherries, toasted almonds and white chocolate chips. Ladle chutney into jars and store in the refrigerator for up to 4 weeks. *To toast almonds, spread in single layer on ungreased baking sheet. Bake in preheated 350°F oven 8to 10 minutes or until golden brown, stirring frequently.

Page 93: Abby's Preserves

Cranberry Chutney

with Rosemary and Figs1 tsp. vegetable oil ½ cup onions, chopped 1 bag (12oz.) cranberries, fresh or frozen ½ cup brown sugar ½ cup apple cider ¼ cup balsamic vinegar ½ cup dried figs, coarsely chopped 1 sprig fresh rosemary, 3 inch long ½ tsp. salt ½ tsp. pepper

In a large, non-reactive pot heat oil over medium heat, add onions and cook until softened. Stir inremaining ingredients. Simmer, stirring occasionally until berries pop, about 10 minutes.

Discard rosemary. Cool. Keep refrigerated for up to one week.

Page 94: Abby's Preserves

Cranberry Orange Chutney3¼ cups whole, fresh cranberries 1 medium shallot, minced 3 celery ribs, halved lengthwise and then thinly sliced 1 garlic clove, minced ¾ cup packed brown sugar ¾ cup red wine vinegar ½ cup sugar ¼ cup orange juice1 tbsp. minced fresh ginger 1 tbsp. mustard seeds 1 tbsp. finely grated orange zest 1 tbsp. finely grated lemon zest 1 tsp. salt ½ tsp. red pepper flakes In a large, non-reactive pot combine all the ingredients and bring to a boil over high heat. Reducethe heat to low and simmer uncovered until the cranberries have broken down and the mixture hasthickened somewhat, stirring often, about 15 minutes.

Ladle chutney into hot jars and process in a boiling water bath canner for 10 minutes.

Page 95: Abby's Preserves

Fig Chutney1 tbsp. vegetable oil1 large red onion, peeled and finely diced½ inch piece of fresh ginger, peeled and minced2/3 cup brown sugar½ cup apple cider vinegarjuice and zest of one lemon¾ cup raisins and diced dried fruits (any mix)1½ tsp. mustard seeds1 small cinnamon stick¼ tsp. ground allspice¼ tsp. salt1/8 tsp. ground cloveslarge pinch red pepper powder1 pound fresh figs, stemmed and diced

In a large saucepan, heat the vegetable oil over medium heat. Add the onions and cook untiltranslucent, about ten minutes, stirring occasionally.

Add the remaining ingredients, except for the figs. Let cook at a steady simmer for 20 minutes, thenadd the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.

Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens andbecomes jam-like.

Ladle into hot jars and keep refrigerated.

Page 96: Abby's Preserves

Habanero Chutney6 habanero peppers, chopped 4 bell peppers, chopped 5 pears, peeled and chopped 2 pounds Roma tomatoes, chopped 2 medium yellow onions, chopped 1 cup cider vinegar 1 cup packed brown sugar 1 tbsp. ground ginger 1 tsp. mustard seeds In a large, non-reactive pot combine all ingredients and bring to a boil. Reduce heat to low andsimmer uncovered about 60 minutes, or until mixture is thickened and fruit is softened. Transfer the chutney to a food processor and pulse to combine, yet still chunky. Ladle chutney into hot jars and process in a boiling water bath canner for 10 minutes.

Page 97: Abby's Preserves

Mango Chutney2 cups sugar1 cup distilled white vinegar6 cups mangoes peeled and cut in ¾-inch pieces 1 medium onion, chopped ½ cup golden raisins¼ cup crystallized ginger, finely chopped1 garlic clove, minced1 tsp. mustard seeds, whole¼ tsp. red chili pepper flakes

In a large, non-reactive pot combine sugar and vinegar; bring to a boil, stirring until sugardissolves.

Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutesto 1 hour. Stir occasionally during cooking.

Ladle chutney into hot, sterilized jars and process in a boiling water bath canner for 15 minutes.

Page 98: Abby's Preserves

Mint Coconut Chutney1 cup fresh grated coconut (not desiccated)½ cup loosely packed fresh mint leaves2 shallotsA tiny piece of gingerA tiny piece of tamarind2 green chilis (to taste)Salt to taste

Combine all ingredients in a food processor. Add water one teaspoon at a time until it is a smoothconsistency.

Serve immediately or cover and keep in the refrigerator for up to 1 week.

Page 99: Abby's Preserves

Nectarine & Cherry Chutney2 tbsp. shallots, minced 1 tbsp. olive oil 1 nectarine, pitted and chopped ½ cup cherries, pitted and chopped 1 tbsp. fresh mint, chopped ½ tbsp. fresh oregano, chopped ¼ cup champagne vinegar 1 tsp. brown sugar 1 tsp. garam masala Salt to taste Heat the olive oil in a small saucepan, when hot add shallots and sauté until just beginning tobrown. Add nectarines, cherries, brown sugar, and vinegar. Cook for ten minutes, or until fruit hasbroken down, but is still chunky. Mix in oregano and mint. Cook for another 2 minutes then remove from heat. Salt to taste, addsugar, vinegar, and garam masala. Let cool until warm and serve with flavorful and fatty meats.

Page 100: Abby's Preserves

Rhubarb, Cherry, and Golden Raisin Chutney½ cup golden raisins¼ cup dried tart cherries¼ cup brandy¼ tsp. mustard seeds¼ tsp. aniseed1 cup chopped rhubarb½ cup sugar2 tbsp. fresh lime juice

Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes.

Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes.Add toasted seeds to dried fruit mixture.

Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar,and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season totaste with salt and pepper.

Ladle chutney into jars and keep refrigerated for up to one week.

Page 101: Abby's Preserves

Spicy Caribbean Pineapple Chutney2 onions1 tbsp. vegetable oil1 cup brown sugar1 medium sized fresh pineapple, peeled and chopped 2 red chilis 2 tsp. curry powder½ tsp. ground ginger½ tsp. salt1 cup white wine vinegar2 quarts water Peel the onions and process in a food processor. In a large, non-reactive pot heat the oil then addthe onions and cook until they become transparent.

Add the remaining ingredients to the pan. Stir to combine and leave to boil on a medium heat for30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.

After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam-like consistency, 1½ to 2 hours. Stir every now and again to prevent sticking to the bottom of the pan.

When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mashit down or if you like the texture lumpy, leave as it is.

Ladle chutney into hot jars and process in a boiling water bath canner for 10 minutes.

Page 102: Abby's Preserves

Spicy Watermelon Chutney¼ cup rice vinegar ½ cup + 3 tbsp. fresh lime juice, about 4 limes 3 tbsp. sugar 1 jalapeño pepper, deveined, seeded and minced 1 tbsp. minced fresh ginger ½ cup diced fresh pineapple ½ cup dried cranberries ½ cup diced red bell pepper 3 cups diced watermelon ¼ cup finely diced red onion 1 small ripe tomato, seeded and diced ¼ cup chopped cilantro 2 tbsp. chopped mint 2 tbsp. olive oil 1 tsp. kosher salt

In a large, non-reactive pot combine vinegar, ½ cup lime juice, sugar, jalapeño pepper, ginger,pineapple, dried cranberries and red bell pepper and bring to a boil over medium-high heat todissolve sugar. Turn off heat, cover and let stand for 10 minutes to allow flavors to meld. Allow tocool to room temperature.

Place watermelon, red onion, tomato, cilantro, mint, oil, salt and remaining 3 tablespoons of limejuice in a large bowl. Pour over the vinegar mixture and toss very gently. Adjust seasoning and serve.

Page 103: Abby's Preserves

Tomato Chutney8 tbsp. vegetable oil2 tsp. mustard seeds2 tsp. onion seeds2 tsp. fennel seeds2 tsp. cumin seeds4 dried red chilis1 tsp. red chili powder2 cups raw organic cane sugar2½ cups white distilled vinegar4½ lbs. tomatoessalt to taste Measure all of the ingredients out first and core the tomatoes.

Gently heat the oil in a large, non-reactive pot. Add all of the seeds, the chilis, and powder to theoil and cook one or two minutes until the seeds start to pop.

Reduce the heat to low and add the vinegar and sugar stirring until dissolved. Add all of thetomatoes, bring to a simmer for an hour.

After an hour, whilst the chutney is simmering away, pick out as many skins as you can with a pairof tongs. Continue cooking until the tomatoes have evenly broken down. Total cooking time about 1.5hours. Pick out the whole chilis and discard.

Ladle chutney into hot, sterilized jars and process for 10 minutes in a boiling water bath canner.

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Sugar-Free Recipes

Page 105: Abby's Preserves

Baked Peach Butter12 cups peaches, peeled and chopped4 cups water3 tbsp. lemon juice½ cup honey

Remove skins from peaches by placing them in boiling water for 1 minute, pulling them out, andrunning them under cold water. Skins should peel off easily. Remove peach pits and stems, and choppeaches into half-inch chunks.

Place peaches and water in a large, non-reactive pot and cook over medium heat until peaches aresoft, about 20-25 minutes. Stir frequently to prevent peaches from sticking. When fruit is tender, addlemon juice and honey and stir to combine. Put the peach mixture through a blender and blend untilsmooth.

Pour and divide the puree into two shallow 9x13-inch baking pans and bake uncovered for 1 hourat 325°F. Continue baking, stirring every 15-20 minutes, until the butter is thick. This will takeapproximately 1-1½ hours.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

Page 106: Abby's Preserves

Bitter Orange Marmalade5 oranges2 lemons12 cups water3 cups honey

Place oranges, lemons, and water in a large, non-reactive pot. Cover and bring to a boil. Lowerheat and simmer for 2 hours.

Remove fruit; seed and quarter. Chop fruit in food processor or by hand. Return to water. Bringfruit mixture to a boil. Stir in honey. Return to a full rolling boil, stirring constantly, until mixtureresembles a thick syrup, about 15-30 minutes.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

Allow the marmalade to age for 2 weeks before tasting or it may be too bitter.

Page 107: Abby's Preserves

Cherry-Berry Jam3 cups blueberries, pureed3 cups cherries, pureed2 cups raspberries, pureed¾ cup apple juice5 tbsp. lemon juice1 cup honey

Combine blueberries, cherries, raspberries, apple juice, and lemon juice in a large, non-reactivepot. Place over high heat and stir until mixture comes to a boil. Add honey and continue stirring.

When mixture comes to a full boil, begin timing for approximately 25 minutes. Jam is ready whenit resembles thick, sticky syrup.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

Page 108: Abby's Preserves

Concord Grape Jam3 lbs. concord grapes1½ cups honey

Wash grapes and remove any stems. Place them in a large, non-reactive pot, and use a potatomasher to crush them.

Cook grapes at a gentle boil for about 10 minutes. Put mixture through a food grinder to removeany seeds. Return the strained pulp to the pot and quickly bring to a boil and stir in the honey. Stirfrequently but slowly, scraping all parts of the pot carefully. Boil vigorously for about 15-20 minutes.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

Page 109: Abby's Preserves

Cranberry Apple Jelly4 cups cranberries3 cups water8 cups green apples1 cup cranberry juice3 cups apple juice½ cup honey1 tbsp. lemon juice

In a large, non-reactive pot, boil the cranberries in 1 cup of water for 10 minutes while you boilthe apples in the other 2 cups of water for 15 minutes.

Strain through a jelly bag or several layers of cheesecloth. Add the cranberry juice, apple juice,honey, and lemon juice. Cook for 18-20 minutes.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

Page 110: Abby's Preserves

Elderberry Jelly1¾ lbs. elderberries¾ lb. green apples, halved2½ cups water1 cup honey3 tbsp. lime juice

Wash berries and remove as many stems as possible. In a large, non-reactive pot, boil the berriesin half the water for 10 minutes while you boil the apples in the other half for 15 minutes. Combineand boil for 5 minutes more.

Strain mixture through a jelly bag or several layers of cheesecloth. Add honey and lime juice andbring to a boil for another 5 minutes or until gelled.

When jelly is firm enough ladle it into hot jars and process in a boiling water bath canner for 10minutes.

Page 111: Abby's Preserves

Grape Butter1 gallon grapes1 cup waterHoney, to taste

Place grapes in a large non-reactive pot with water. Heat and mash grapes.

Continue cooking as the mixture thickens, about 30 minutes, stirring frequently. When thicker, putthrough a food mill and discard skins and seeds.

Return to heat and cook 2 to 3 hours until thick, stirring frequently. Remove from heat and addhoney to taste.

Ladle grape butter into hot jars and process in a boiling water bath canner for 10 minutes.

Page 112: Abby's Preserves

Honey Strawberry Jam4 cups strawberries2 tbsp. lemon juice1 package (or 6 tbsp.) powdered fruit pectin1¾ cups honey

Wash strawberries and remove hull. Use a potato masher to crush the strawberries. Combine theberries and lemon juice in a large non-reactive pot. Mix pectin into the fruit.

Place over high heat and stir until the mixture comes to a boil. Immediately add honey and stir untilmixture comes to a full rolling boil that cannot be stirred down. Start timing at this point forapproximately 10-12 minutes. Continue to stir slowly.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

Page 113: Abby's Preserves

Lemon-Honey Jelly2½ cups honey¾ cup lemon juice1 tbsp. lemon zest1 package liquid fruit pectin

Combine honey, lemon juice and lemon zest in a large, non-reactive pot. Stir over medium heatuntil the mixture reaches a full boil. Add pectin and bring mixture back up to a boil for 1 minute.Remove from heat and stir for 3 minutes. Skim off any foam.

Ladle jelly into hot jars and process for 10 minutes in a boiling water bath canner.

Page 114: Abby's Preserves

Loganberry Jelly1¾ lbs. loganberries¾ lb. green apples, halved2½ cups water1 cup honey3 tbsp. lime juice

Wash berries and remove as many stems as possible. In a large, non-reactive pot, boil the berriesin half the water for 10 minutes while you boil the apples in the other half for 15 minutes. Combineand boil for 5 minutes more.

Strain mixture through a jelly bag or several layers of cheesecloth. Add honey and lime juice andbring to a boil for another 5 minutes or until gelled.

When jelly is firm enough ladle it into hot jars and process in a boiling water bath canner for 10minutes.

Page 115: Abby's Preserves

Persimmon Jelly3½ - 4 lbs ripe persimmons (about 50)2 cups water3 tbsp. lemon juice1 package (or 6 tbsp.) powdered fruit pectin½ cup honey

Wash persimmons and remove blossom end. Place in a large, non-reactive pot and add water.Bring mixture to a boil. Use a potato masher to mash the persimmons. Reduce the heat and simmer for10 minutes.

Remove from heat and press pulp through a strainer or food mill to remove the pits. Measure 3cups of pulp. Stir in the lemon juice and pectin. Bring mixture to a boil. Stir in the honey all at once.Let mixture return to a full, rolling boil that can't be stirred down. Boil for 1-2 minutes, stirringconstantly.

Ladle jelly into hot jars and process in a boiling water bath canner for 10 minutes.

Page 116: Abby's Preserves

Prune Butter1 lb. pitted dried prunes3 cups water½ cup apple cider vinegar¾ cup honey¼ tsp. nutmeg½ tsp. ground allspice¼ tsp. ground cloves

Rinse prunes and cover with water. Bring to a boil in a large, non-reactive pot. Reduce heat andsimmer until tender, about 15 minutes.

Drain prunes and place them in a blender to puree them. Add vinegar, honey, and spices. Cookover low heat for 10-15 minutes.

Ladle butter into hot jars and process in a boiling water bath canner for 10 minutes.

Page 117: Abby's Preserves

Salvation Jam4 cups nectarines, chopped1 package (or 6 tbsp.) powdered fruit pectin2 tbsp. lemon juice1 cup honey12 large leaves pineapple sage (torn and tied into a cheesecloth bag)

Peel the nectarines and discard the pits. Chop them into half-inch cubes.

In a large, non-reactive pot combine the nectarines, pectin, and lemon juice. Heat over medium-high heat until fruit begins to soften. Use a potato masher to mash the softened fruit.

Bring mixture to a rolling boil, and stir in the honey. Place the pineapple-sage leaves into the fruitmixture. Bring the mixture back up to a rolling boil. Cook, stirring constantly, until the mixtureresembles a thick syrup, about 3-5 minutes. Remove the pineapple-sage bag.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

Page 118: Abby's Preserves

Spiced Blueberry Jam8 cups blueberries, pureed

cup apple juice5 tbsp. lemon juice1 cup honey½ tsp. ground cinnamon¼ tsp. ground cloves

Combine the blueberries, apple juice, and lemon juice in a large, non-reactive pot. Place mixtureover high heat and stir until it comes to a boil. Add honey, cinnamon, and cloves. Continue stirring.

When mixture comes to a full boil again, begin timing for approximately 20-30 minutes. Jam isready when it is thick and sticks slightly to the bottom of the pan.

Ladle jam into hot jars and process in a boiling water bath canner for 10 minutes.

Page 119: Abby's Preserves

Tangelemon Marmalade5 tangelos2 lemons1¼ cups honey

Cut one tangelo in half and remove seeds. Puree until pieces of rind are finely ground. Peel andseed the remaining tangelos and the lemons. Add to the first tangelo and puree until smooth.

Pour the fruit into a large, non-reactive pot and stir in the honey. Place over high heat, stirringfrequently until it reaches a boil that cannot be stirred down. At this point begin timing forapproximately 9 minutes. Boil and stir until the mixture resembles thick syrup.

Ladle marmalade into hot jars and process in a boiling water bath canner for 10 minutes.