APPLE PRESERVES WITH PECTIN RECIPES
TRI-BERRY JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 6 pints.
Number Of Ingredients 6
Steps:
- Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 98 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 25g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
TRI-BERRY JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 6 pints.
Number Of Ingredients 6
Steps:
- Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 98 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 25g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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LEMON MARMALADE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. —Barbara Carlucci, Orange Park, Florida
From tasteofhome.com
Reviews 3.2
Total Time 50 minutes
Calories 67 calories per serving
From tasteofhome.com
Reviews 3.2
Total Time 50 minutes
Calories 67 calories per serving
- Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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POMONA'S UNIVERSAL PECTIN
Sugar-free, preservative-free, low-methoxyl citrus pectin specially formulated for making low-sugar jams & jellies. ... preserves, conserves, jams and jellies. BUY ONLINE Join the Pomona Community Sign up for JAM NOTES newsletter and receive new recipes…
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COOKING APPLE - WIKIPEDIA
A cooking apple or culinary apple is an ... cooked, which is desirable for some recipes. Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown. Apples can be cooked down into sauce, apple butter, or fruit preserves…
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