http://thebestofallrecipes.forummotion.com/preserves-f43/-t1.htm Share Your Preserve Recipes Here. Fri, 17 Oct 2008 15:54:37 GMT 10 http://i85.servimg.com/u/f85/12/85/88/48/recipe10.jpg http://thebestofallrecipes.forummotion.com/preserves-f43/-t1.htm http://thebestofallrecipes.forummotion.com/preserves-f43/cherry-preserves-t1797.htm saltfisher1 By Tessie2 2 pounds pitted red cherries 4 cups sugar Drain juice from cherries; reserve juice. Add sugar to juice, (if there isn't enough juice to dissolve sugar add a little water); cook until sugar dissolves, stirring occasionally. Cool. Add cherries; cook rapidly until cherries become glossy, about 15 minutes. Cover and let stand 12 to 18 hours in a cool place. Bring to a boil; boil hard for 1 minute. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, ... Preserves Fri, 17 Oct 2008 15:54:37 GMT http://thebestofallrecipes.forummotion.com/preserves-f43/cherry-preserves-t1797.htm#1814 http://thebestofallrecipes.forummotion.com/preserves-f43/cherry-preserves-t1797.htm http://thebestofallrecipes.forummotion.com/preserves-f43/berry-preserves-t1796.htm saltfisher1 By Tessie2 Berry Preserves Use blackberries, Red Raspberry, Black Raspberry, & Loganberry 2 pounds of berries 4 cups sugar Combine berries and sugar; let stand until juices begin to flow, about 10 minutes. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water ... Preserves Fri, 17 Oct 2008 15:54:05 GMT http://thebestofallrecipes.forummotion.com/preserves-f43/berry-preserves-t1796.htm#1813 http://thebestofallrecipes.forummotion.com/preserves-f43/berry-preserves-t1796.htm http://thebestofallrecipes.forummotion.com/preserves-f43/currant-preserves-t1795.htm saltfisher1 By Tessie2 2 quarts currants 1 cup currant juice 7 cups sugar, divided Combine currants and juice in a large saucepot. Stir in 4 cups sugar; cook 5 minutes. Let stand 12 hours or overnight in a cool place. Add remaining sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point, about 30 minutes. As mixture thickens, stir occasionally to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving ... Preserves Fri, 17 Oct 2008 15:53:34 GMT http://thebestofallrecipes.forummotion.com/preserves-f43/currant-preserves-t1795.htm#1812 http://thebestofallrecipes.forummotion.com/preserves-f43/currant-preserves-t1795.htm http://thebestofallrecipes.forummotion.com/preserves-f43/apricot-preserves-t1794.htm saltfisher1 By Tessie2 5 cups halved, peeled, pitted apricots (about 2 pounds) 4 cups sugar 1/4 cup lemon juice Combine apricots, sugar and lemon juice in a large saucepot. Cover tightly; let stand 4 to 5 hours in a cool place. Bring mixture slowly to a boil, stirring until sugar dissolves. Cook rapidly until fruit is clear, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving a ... Preserves Fri, 17 Oct 2008 15:53:04 GMT http://thebestofallrecipes.forummotion.com/preserves-f43/apricot-preserves-t1794.htm#1811 http://thebestofallrecipes.forummotion.com/preserves-f43/apricot-preserves-t1794.htm http://thebestofallrecipes.forummotion.com/preserves-f43/apple-preserves-t1793.htm saltfisher1 By Tessie2 6 cups sliced, peeled, cored apples 1 cup water 1 tablespoon lemon juice 1 package powdered pectin 1/2 cup thinly sliced lemon 4 cups sugar 2 teaspoons nutmeg Combine apples, water and lemon juice in a large saucepot. Cover; simmer 10 minutes. Stir in pectin; bring to a boil, stirring frequently. Add lemon slices and sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat. Skim foam if necessary. ... Preserves Fri, 17 Oct 2008 15:52:32 GMT http://thebestofallrecipes.forummotion.com/preserves-f43/apple-preserves-t1793.htm#1810 http://thebestofallrecipes.forummotion.com/preserves-f43/apple-preserves-t1793.htm http://thebestofallrecipes.forummotion.com/preserves-f43/peach-rum-preserves-t1792.htm saltfisher1 By Tessie2 4 C. scalded, peeled, finely chopped peaches 1 (1 3/4-oz.) envelope powdered fruit pectin 5 C. sugar 1/4 C. light rum Combine peaches and fruit pectin in a large saucepan or Dutch oven. Place over high heat and bring to a full, rolling boil, stirring constantly. Immediately add all the sugar and stir again, bring to a full, rolling boil while stirring constantly. Remove from heat. Stir in rum. Skim off foam. Continue to stir and skim ... Preserves Fri, 17 Oct 2008 15:51:53 GMT http://thebestofallrecipes.forummotion.com/preserves-f43/peach-rum-preserves-t1792.htm#1809 http://thebestofallrecipes.forummotion.com/preserves-f43/peach-rum-preserves-t1792.htm http://thebestofallrecipes.forummotion.com/preserves-f43/fig-preserves-t1791.htm saltfisher1 By Tessie2 3 quarts figs 3 quarts boiling water 4 cups sugar 1½ quarts water 2 lemons, thinly sliced (optional) Pour boiling water over figs. Let stand 15 minutes. Drain. Rinse figs in cold water. Prepare syrup by mixing sugar, 1½ quarts water and lemon. Boil rapidly 10 minutes. Skim syrup; remove and discard lemon slices. Drop figs into syrup a few at a time. Cook rapidly until figs are transparent. Remove figs and place in shallow pan. Boil syrup until thick, pour ... Preserves Fri, 17 Oct 2008 15:51:13 GMT http://thebestofallrecipes.forummotion.com/preserves-f43/fig-preserves-t1791.htm#1808 http://thebestofallrecipes.forummotion.com/preserves-f43/fig-preserves-t1791.htm http://thebestofallrecipes.forummotion.com/preserves-f43/watermelon-rind-preserves-t1789.htm saltfisher1 By Tessie2 1½ quarts prepared watermelon rind 4 tablespoons salt 2 quarts cold water 4 cups sugar 1 tablespoon ground ginger ¼ cup bottled lemon juice 1 lemon, thinly sliced (optional) 7 cups water To Prepare Watermelon Rind: Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind; let stand 5 to 6 hours. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. ... Preserves Fri, 17 Oct 2008 15:49:28 GMT http://thebestofallrecipes.forummotion.com/preserves-f43/watermelon-rind-preserves-t1789.htm#1806 http://thebestofallrecipes.forummotion.com/preserves-f43/watermelon-rind-preserves-t1789.htm