Strawberry Rhubarb Jam
11/2 cups crushed strawberries
13/4 cups ground rhubarb
¼ cup lemon juice
1 box MCP Pectin
1 cup Karo Corn Syrup (Momma used the white Karo syrup)
41/2 cups Sugar
Prepare Fruit. Add pectin and stir to dissolve completely. Let set
30 minutes stirring frequently. Add corn syrup and stir.
Add sugar slowly, stir well to dissolve, box & freeze.
Recipe says freeze and use within 6 months. (We frequently kept the jam for over a year without noticing any deterioration in the jam. )
Strawberry Rhubarb Jam made with SUREJELL
Smash Strawberries and grind Rhubarb 1 cup of each
2 cups of prepared fruit
4 cups of Sugar
¾ cup water
1 box SUREJELL Pectin
Thoroughly mix sugar into fruit, let stand for 10 minutes.
THEN:
Mix water and pectin in small pan, bring to full boil and
boil 1 minute stirring constantly. Stir into fruit. Stir for three minutes.
Some sugar crystals may remain. Ladle into scalded containers.
Lid and let stand on counter for 24 hours; then store in freezer.
Pomegranate Jelly
1/4 cup lemon juice
1 package powdered pectin
5 cups white cane sugar
You'll also need:
6-7 Eight ounce canning jars
METHOD
1 Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.
The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is. I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.
2 Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.
3 Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.
4 Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.
5 Finish canning. This step you need to take if you plan to keep the jelly unrefrigerated. Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 5 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools). Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.
Yield - 6-7 cups.
(My friend who introduced me to this uses pomegranate juice from the store rather than juicing the pomegranates herself. I intend to try this once I'm in my own place.)
Apple Butter
- Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
