MamasHealth.com Home Preserves & Jam Recipes Almond-Cherry conserve Apple Pie conserve Apricot jam Apricot syrup Banana jam Blueberry jam Boysenberry jam Boysenberry preserve Cantaloupe jam Chianti jelly Cranberry jelly Garlic jam Ginger Spice jelly Grape jam Jalapeno jelly Kiwi jam Mexican Sangria jelly Mint jelly Papaya jam Peach jam Peach preserve Pina Colada conserve Pineapple jam Plum preserve Strawberry jam Tangerine jelly Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Almond-Cherry Conserve   Ingredients: 3 cups of cherries, pitted and chopped 5 1/2 cups of sugar 6 tbsp of lemon juice 3/4 tsp of unsalted butter 1 (3oz) pack of pectin 3/4 cup of almonds, sliced 2 tbsp of lemon zest, chopped Directions: In a pan, coat the cherries in the lemon juice and add the almonds. Add the remaining ingredients, save for the pectin. Place the pan over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Bring the mixture to a boil again and add the pectin. Boil for 1 minute while stirring in the pectin. Skim off any excess foam and remove from the heat. Allow the conserve to cool for 5 minutes. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.       California Golden Preserve   Ingredients: 1 1/4 cups of ripe peaches, peeled, pitted and chopped 1/2 cup of white raisins 2 cups of ripe nectarines, peeled, pitted and crushed 1/2 tbsp of orange zest 6 cups of sugar 2 (3 oz) packs of pectin 10 tbsp of lemon juice 3/4 tsp of unsalted butter 1/3 cup of fresh orange juice Directions: In a pan, coat the fruits in the lemon juice and add the orange zest. Add the remaining ingredients, save for the pectin. Place the pan over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Bring the mixture to a boil again and add the pectin. Boil for 1 minute while stirring in the pectin. Skim off any excess foam and remove from the heat. Allow the conserve to cool for 5 minutes. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.	Conflicts with step-children Dealing with a stubborn husband or boyfriend Save money in the kitchen $900 MamasHealth Scholarship Laughter and stress
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