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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

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Cooking tips

 

Apricot Syrup

Ingredients:

  • 4 1/2 cups of apricots, chopped
  • 3 1/4 cups of sugar
  • 2 1/2 tbsp of lemon juice

Directions:

  1. Place the apricots in a pan with the sugar and let them stand for 3 1/2 hours.
  2. Put the pan over a medium heat and stir the mixture until the sugar dissolves.
  3. Add the lemon juice. Bring the mix to a boil and reduce the heat.
  4. Simmer for 12 minutes, skimming off any foam that may accumulate.
  5. Run the mixture through a sieve of mill and return the syrup to the pan.
  6. Bring the syrup to a boil and reduce the heat. Again, simmer for another 12 minutes.
  7. Remove from the heat and let cool for 5 minutes. Add the syrup to jars.
  8. Steep the jars in 200-degree water for 15 minutes to seal them.

 

 

 

Blueberry Syrup

Ingredients:

  • 3 1/2 quarts of blueberries, crushed
  • 3 1/4 cups of sugar
  • 3 tbsp of lemon juice

Directions:

  1. Combine the blueberries and 1 1/2 cups of sugar. Let stand overnight.
  2. Place the blueberries in a pan. Put the pan over a medium heat and stir the mixture, add the remaining sugar and stir until the sugar dissolves.
  3. Add the lemon juice. Bring the mix to a boil and reduce the heat.
  4. Simmer for 12 minutes, skimming off any foam that may accumulate.
  5. Run the mixture through a sieve or mill and return the syrup to the pan.
  6. Bring the syrup to a boil and reduce the heat. Again, simmer for another 12 minutes.
  7. Remove from the heat and let cool for 5 minutes. Add the syrup to jars.
  8. Steep the jars in 200-degree water for 15 minutes to seal them.

 

 

 

Raspberry Syrup

Ingredients:

  • 4 1/2 cups of strawberries
  • 4 1/2 cups of sugar
  • 6 tbsp of lemon juice

Directions:

  1. Combine the raspberries and 1 1/2 cups of sugar. Let stand overnight.
  2. Place the raspberries in a pan.
  3. Put the pan over a medium heat and stir the mixture, add the remaining sugar and stir until the sugar dissolves.
  4. Add the lemon juice. Bring the mix to a boil and reduce the heat. Simmer for 12 minutes, skimming off any foam that may accumulate.
  5. Run the mixture through a sieve or mill and return the syrup to the pan.
  6. Bring the syrup to a boil and reduce the heat. Again, simmer for another 12 minutes.
  7. Remove from the heat and let cool for 5 minutes. Add the syrup to jars.
  8. Steep the jars in 200-degree water for 15 minutes to seal them.

 

 

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