Ingredients

¾ cup grapefruit peel
¾ cup orange peel
1/3 cup lemon peel
1 quart cold water
pulp of 1 grapefruit
pulp of 4 medium-sized oranges
2 cups boiling water
3 cups sugar

Directions

Wash and peel the fruit.  Now cut the fruit peels into thin strips and add to a saucepan. Add cold water and simmer, covered, about 30 minutes or until tender.  Drain the pot.  Now remove the seeds and membrane from peeled fruit pulp. Cut into small pieces. Continue reading →

Ingredients

4 cups strawberries, cut in half
4 cups sugar
¾ cup water
1 package (1 3/4 ounces) powdered fruit pectin

Directions

Mash up the strawberries until slightly chunky to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.

Now, mix the water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes. Continue reading →

Ingredients

5½ cups crushed strawberries (about 3 quart boxes strawberries)
1 package powdered pectin
8 cups sugar

Directions

Wash strawberries then remove stems and caps. Crush the berries.

Add the crushed strawberries into a pot, adding the pectin and stir well. Place on high heat and, stirring constantly Bring to a full boil. Add all the sugar and continue stirring.  Heat again to a full boil for 1 minute, stirring constantly. Remove from heat and skim off the impurities

Immediately add hot jam into sterile jars leaving  ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner.  Makes about 9 or 10 half-pint jars.

Ingredients

12 lbs apples, peeled, cored & quartered (about 36 medium)
Water
3 cups granulated sugar, optional
4 Tbsp lemon juice

Directions

Take the prepared apples and cover with just enough water to prevent sticking in a large stainless steel saucepan.

Bring the apples and water to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes. Continue reading →