Orange Marmalade

4 oranges
2 lemons
1 quarts water
2 pounds sugar
Slice oranges and lemons thinly. Remove seeds. Place oranges
and lemon slices in kettle with water. Refrigerate for 48 hours
then boil for 2 hours. Add sugar and let boil an additional two
hours. Pour into jelly glasses and seal.
Jelly-making Hint: To test jelly, cool a spoonful of mixture slightly
then drip from edged of spoon. If it runs like syrup, jelly is not
cooked enough. If it breaks off in flakes or sheets, the jelly stage
has been reached. To prevent mold, always pour boiling hot jelly
or jam into sterilized jars and seal with sterilized lids. Refrigerate
after opening. Discard any jellies or jams which grow a mold on
surface since they may contain mycotoxins harmful to humans
and animals.

Jalapeno Pepper Jelly

1 cup green sweet peppers, ground
¼ cup jalapeno peppers, ground
6 cups sugar
1½ cups apple cider vinegar
1 bottle liquid fruit pectin
Mix all. Bring to a full rolling boil. Boil one minute. Remove
from heat. Add bottle of liquid pectin. Stir well. Add a few drops
of green food coloring. Pour into clean jelly glasses and seal with
sterile lid. Refrigerate after opening.

Grape Jelly

2 pounds white or Concord grapes
1 pound sugar
1 quart water
1 package powdered fruit pectin
Pick over grapes carefully to remove “overripe” fruit. Mash and
pour all into a large kettle containing one quart water. Cook slowly
for ten minutes. Strain through a colander and return juice to
kettle. Add one package pectin. Boil rapidly for 25 minutes, remove
from heat and pour into sterile jelly glasses. Seal with sterile jar
lids. Refrigerate after opening.

Pineapple-Cherry Jam

1 large can crushed pineapple
9-ounce jar Marichino cherries
juice of ½ lemon
1 package of powdered fruit pectin
6 cups sugar
4 cups water
Measure and set aside sugar. Chop cherries and add to crushed
pineapple and lemon juice. Add water and package of pectin to
mixture and bring to full rolling boil, stirring constantly. While
boiling, add sugar all at once. Bring back to boil and boil 10
minutes, stirring constantly. Let set for one minute. Skim. Add a
few drops of red food coloring and stir. Pour into scalded clean
jelly jars. Stir a few times to prevent fruit from settling as jam
cools. Seal with sterile jar lids. Refrigerate after opening.

Strawberry Jam

4 cups Sugar
6 cups Strawberries
½ teaspoon butter
3 ounces liquid pectin
Wash and hull strawberries, then measure. Place berries and sugar
into a stainless kettle, mix well, and refrigerate overnight. Place
on medium high heat, add butter and pectin, and cook about ten
minutes. Pour into sterilized jelly glasses and seal.

Blackberry Jam

3 cups blackberries (fresh, cleaned)
6 cups sugar
4 cups water
1 package powdered fruit pectin
Combine berries, sugar, water, and package of pectin. Bring to
boil and boil 15 minutes, stirring constantly. Pour into sterile jars,
stir a few times to prevent fruit from settling as it cools, and seal
with sterile lids. Refrigerate after opening.

Plum Jelly

4 cups (1 quart) plums
4 cups water
4 cups sugar
1 package powdered fruit pectin
Add plums to water in large sauce pan. Boil until plums are soft.
Pour through strainer, sieving out pulp, peels and pit. Return
juice to sauce pan. Add sugar and package of pectin and boil 20
minutes. Pour into sterile jars and seal with sterile lids. Refrigerate
after opening.
Plum Marmalade
pulp and peels from previous recipe
equal amount of sugar
1 package powdered fruit pectin
Press pulp and peels through a colander. Add an equal amount of
sugar as pulp and peels and package of pectin. Boil 20 minutes.
Pour into sterile jars and seal. Refrigerate.

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