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Amber Marmalade Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 oranges 2 grapefruits 2 lemon water sugar Peel fruit, cut peels into very thin strips. Add to saucepan with quart of cold water, bring to a boil, boil for 10 minutes. Drain. cut fruit pulp into small pieces, discarding membranes and pith. reserve seeds, tie in cheesecloth. Add drained peel and measure pressing, add 2 cups water for each cup of fruit.. Boil rapidly about 40 minutes in broad 5 quart pan. Measure again. Add 1 cup sugar for each cup of fruit liquid, and seed bag. boil rapidly for 50 minutes, stirring frequently, till thick and amber. Remove seed bag, to test, drop small amount on cool saucer, it well hold with out running when ready: Cool a few minutes, pour into hot sterilized jars, Seal with paraffin wax. Makes 10 cups.

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Ambrosial Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 peaches -- peeled and pitted 3 large oranges -- seeded 1 medium cantaloupe -- peeled 1 lemon 8 1/4 ounces crushed pineapple 1 cup sugar Chop all ingredients fine, putting oranges through food chopper and combine. Add 3/4 cup sugar for each cup of fruit. Let stand overnight.

Next morning, gently cook mixture for 1 hour, stirring frequently. Ladle into sterilized hot jars to within 1/8 inch of jar top. 'Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner. Makes about 8 pints. NOTE: you can add 6 maraschino cherries, drained and sliced thin. before removing jam from heat. Just

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Apple Or Crab Apple Jelly Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 Pounds Apples -- to make 7 Cups Apple Juice 5 Cups Water 9 Cups Sugar 1 Box Fruit Pectin 1/2 Teaspoon Butter TO PREPARE APPLES FOR JUICE: Remove stems and blossoms ends. Cut into small pieces (do not peel or core). Place in large saucepan. Add water. Bring to full boil. Cover and simmer 10 minutes. Crush cooked apples, cover and simmer 5 minutes longer. Place 3 layers of damp cheesecloth or jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl. When dripping stops, press gently. Measure juice and if necessary, add up to 1/2 cup water for exact measure. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Combine juice, fruit pectin and butter. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with

flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 10 cups.

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Black Fig Jam Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 Cups Figs 5 Cups Sugar Fresh Lemon Juice -- from 4 lemons Wash, stem and slice figs. Put all ingredients together in large pan. Place on low heat and stir until sugar is melted, then boil brisk for 20 minutes or until syrup forms thick drops. Seal in hot jars.

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Blackberry Jam Recipe By : Possum Kingdom Lake Cookbook

Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 Cups Berries -- crushed 7 Cups Sugar 1 Box Pectin -- fruit 1/2 Teaspoon Butter Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Crush berries, sieve half the pulp to remove some seeds if desired. Combine berries, butter and fruit pectin in 8 quart pot. full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. minute, stirring constantly. Remove from heat. Bring mixture to

Bring to full rolling boil and boil 1

Skim off any foam. Wipe jar rims. Cover quickly with

Fill all jars quickly to 1/8" of tops. flat lids. Screw bands tightly.

Invert jars for 5 minutes, then turn upright. Or use water bath method. Makes 8 cups.

After 1 hour check seals.

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Blueberry Jam Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 Cups Blueberries -- crushed 2 Teaspoons Lemon Juice 4 Cups Sugar 1 Box Pectin -- fruit

1/2

Teaspoon

Butter

Remove stems and crush berries before measuring the 4 cups. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. In 8 quart pot combine crushed blueberries and lemon juice. Measure sugar in separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Add fruit pectin and butter to fruit. over high heat, stirring constantly. Quickly add sugar to fruit mixture. minute, stirring constantly. Remove from heat. Bring mixture to full rolling boil Bring to full rolling boil and boil 1

Skim off any foam. Wipe jar rims. Cover quickly with

Fill all jars quickly to 1/8" of tops. flat lids. Screw bands tightly.

Invert jars for 5 minutes, then turn upright. Or use water bath method. Makes 5 Cups

After 1 hour check seals.

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Blueberry Marmalade Recipe By : BH & G, 1960 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium orange -- peeled, trimmed 1 medium lemon -- peeled, trimmed 3/4 cup water 3 cups blueberries -- crushed 5 cups sugar

3

ounces

liquid fruit pectin

Remove peel from 1 medium orange and 1 medium lemon. Scrape excess white pith from peel; cut peel in very fine shreds. Place in a very large saucepan. Add 3/4 cup of water. Bring to the boil; simmer, covered, for 10 minutes; stirring occasionally. Remove white membrane on fruit; finely chop pulp (discarding seeds). Add to peel with 3 cups crushed blueberries. cover; simmer for 12 minutes. Add 5 cups granulated sugar. Bring to a full roiling boil; boil hard for 1 minute, stirring constantly. Remove from heat; immediately stir in 1/2 of a 6 ounce bottle (3 ounces total) of liquid fruit pectin. Skim off foam; stir and skim for 7 minutes. Ladle into hot scalded jars. Seal at once. Makes six 1/2 pints.

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Cranberry-Orange Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups sugar 1 1/2 cups water 2 oranges -- thinly sliced 1 pound cranberries 3 sticks cinnamon -- broken in half Combine sugar and water. Bring to a boil, stirring add orange slices; simmer 25 mintues until peels are tender. Remove slices= with slotted spoon, set aside. Add cranberries and cinnamon to syrup. cook rapidly until thick, stirring, about 8 minutes/ Cut orange slices in quarters, add to cranberry mixture, stir. Pour hot into sterilized jars. Pushing orange sections against sides. Seal. Boil in a 15 minute water bath. Makes about 1 quart.

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Currant Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 1/2 quarts currant to make 6 1/2 cups juice 1 1/2 cups water 7 cups sugar 1/2 teaspoon butter or margarine TO PREPARE CURRANT FOR JUICE: Remove stems, crush and place in saucepan. Add water. Bring to boil, cover and simmer 10 minutes. Place 3 layers of damp cheesecloth or jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl. When dripping stops, press gently. Measure juice and if necessary, add up to 1/2 cup water for exact measure. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Combine juice, fruit pectin and butter. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 9 cups Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Fig Jam Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 cups figs 4 cups sugar 4 cups water 1 Thin slice lemon 6 tablespoons soda 6 cups hot water Remove fuzz from figs first: To remove fuzz, sprinkle soda over figs and add 6 cups hot water. stand 5 minutes. Drain and wash thoroughly in cold water. Slit or pierce on side of figs to prevent bursting. Combine sugar and water in large pot. thin lemon slice. Bring to boil over high flame, add Let

Drop figs into boiling syrup and cook until tender and transparent. Pack in hot jars and seal. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Fig Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 pounds figs 3 pounds sugar 1 pint Karo syrup

1 1 1 1

cup tablespoon tablespoon

boiling water Candied ginger -- optional lime juice salt Lemon -- sliced Soak for 10 minutes in lime water (1 Tbs lime to 1

Wash and stem figs. gal. water).

Drain, soak for 10 minutes in plain water, enough to cover figs. Drain, soak in salt water (1 Tbsp. salt to gal. of water) for 10 minutes. Drain well, do not rinse. Make syrup by mixing sugar, Karo syrup and 1 cup boiling water, stir well. Add lemon slices. Divide figs into several portions, add about 1/3 of a portion at a time to boiling syrup. Cook till clear and plump. Repeat until all the figs have been added and cooked. Cook down syrup till thick. Seal in jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Fig, Strawberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sugar 4 cups figs -- washed, peeled and -- chopped fine 4 small boxe strawberry Jell-O

1

tablespoon

lemon juice Stir at all

Combine all ingredients. Cook over low heat till thicken. times while cooking to avoid sticking or scorching. Do not use any water. Seal in hot jars and store in cool pantry. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Fig, Strawberry Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Figs 1 cup sugar -- for each 2 cups of -- figs 2 Boxes strawberry Jell-O 1 tablespoon lemon juice Wash and peel figs. Mash with potato masher.

In a large saucepan combine sugar, figs, strawberry Jell-O and lemon juice. Cook over slow fire until thick enough to jell, stirring constantly. (Don't add any water). Seal in hot jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Grape Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 pounds grapes -- to make 5 cups -- juice 7 cups sugar 1 1/2 cups water TO PREPARE GRAPES FOR JUICE: Remove stems, crush and place grapes in saucepan. Add water. Bring to boil, cover and simmer 10 minutes. Place 3 layers of damp cheesecloth or jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl. When dripping stops, press gently. Measure juices and if necessary, add up to 1/2 cup water for exact measure. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Combine juice, fruit pectin and butter. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 8 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Grapefruit Aspic Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 tablespoons unflavored gelatin 1 cup cold water 1 cup sugar 2 cups + 6 Tbsp. grapefruit juice 3 tablespoons lemon juice 1/2 cup dry sherry 1/4 teaspoon salt Grapefruit sections Soak the gelatin in 1/2 cup of the water. In a saucepan, stir together the remaining 1/2-cup water and the sugar over medium heat until the sugar is dissolved. Dissolve the gelatin in the sugar mixture and cool. Add the grapefruit juice, lemon juice, sherry and salt. Pour the mixture into an oiled 9" ring mold and chill until firm. Turn out on a platter and garnish with grapefruit sections. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Jalapeno Jelly

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup bell peppers 1 cup jalapeno peppers 6 1/2 cups sugar 1 1/2 cups cider vinegar 2 packages Certo liquid fruit pectin -- (3 oz.) Green food coloring Wash, cut up and seed the peppers and chop in blender or food processor. Place peppers, sugar and vinegar in large pot. Bring to a rolling boil and cook until mixture is transparent, about 25 minutes. Remove from heat and let stand 5 to 10 minutes. Add fruit pectin and food coloring and stir well. Pour into sterilized jars. Seal jars and heat jelly in jars until sealed good. Refrigerate after opening. Makes 6 small jelly jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Mock Strawberry Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 quarts figs -- peeled and sliced 6 cups sugar 2 packages strawberry gelatin -- (6 oz. each) 1 package powdered fruit pectin -- (1 3/4 oz.)

Combine in large saucepan figs, gelatin and sugar and let stand until syrup forms. Bring to boil over high flame, boil 20 minutes. Add powered fruit pectin. Seal in hot jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Cook 2 minutes.

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No-Cook Freezer Apple Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups bottle apple juice 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Pour fruit juice into a large bowl. Measure sugar into separate bowl. for exact measure.) Stir sugar into fruit juice. occasionally. (Scrape extra sugar off cup to level

Set aside for 10 minutes, stirring

Mix water and fruit pectin in small saucepan. (It may be lumpy before cooking). Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit juice mixture. for 3 minutes. (A few sugar crystals may remain.) Fill all containers to within 1/2" of tops. Stir constantly

Wipe off top edges of

containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening store in refrigerator. Makes 6 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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No-Cook Freezer Blackberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups crushed blackberries 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.

Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. minutes. (A few sugar crystals may remain.) Stir constantly for 3

Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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No-Cook Freezer Blueberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups crushed blueberries -- remove stems from -- berries then crush 1 tablespoon lemon juice 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit and lemon juice into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.

Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. minutes. (A few sugar crystals may remain.) Stir constantly for 3

Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Makes 6 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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No-Cook Freezer Cherry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups chopped cherries -- pit and finely chop 4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.

Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. minutes. (A few sugar crystals may remain.) Stir constantly for 3

Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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No-Cook Freezer Grape Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups bottled grape juice 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Pour fruit juice into a large bowl. Measure sugar into separate bowl. for exact measure.) Stir sugar into fruit juice. occasionally. (Scrape extra sugar off cup to level

Set aside for 10 minutes, stirring

Mix water and fruit pectin in small saucepan. (It may be lumpy before cooking). Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit juice mixture. for 3 minutes. (A few sugar crystals may remain.) Stir constantly

Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening store in refrigerator. Makes 6 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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No-Cook Freezer Hot Pepper Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 jar pickled jalapeno peppers -- drained, seeded and -- chopped (10 1/2 -- oz.) 3 cups bottled apple juice 3 tablespoons vinegar 6 cups sugar Few drops green food coloring Rinse clean plastic containers and lids with boiling water. Pour fruit juice into a large bowl with chopped jalapeno peppers, and vinegar. Measure sugar into separate bowl. for exact measure.) Stir sugar into fruit juice. occasionally. (Scrape extra sugar off cup to level

Set aside for 10 minutes, stirring

Mix water and fruit pectin in small saucepan. (It may be lumpy before cooking). Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit juice mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Add a few drops of green food coloring if desired. Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening store in refrigerator. Makes 7 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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No-Cook Freezer Peach Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 cups crushed peaches -- peel & pit before -- crushing 2 tablespoons lemon juice 5 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit and lemon juice into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.

Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. minutes. (A few sugar crystals may remain.) Stir constantly for 3

Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Makes 5 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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No-Cook Freezer Red Raspberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups crushed red raspberries 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.

Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. minutes. (A few sugar crystals may remain.) Stir constantly for 3

Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Makes 6 Cups Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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No-Cook Freezer Strawberry Jam Recipe By Serving Size : : 1 Preparation Time :0:00

Categories : Amount Measure -------- -----------2 cups 4 1 3/4 cups cup Box

Ingredient -- Preparation Method -------------------------------crushed strawberries -- remove stems before -- crushing sugar water fruit pectin

Rinse clean plastic containers and lids with boiling water. Place fruit into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.

Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. minutes. (A few sugar crystals may remain.) Stir constantly for 3

Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Makes 4 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Peach - Orange Marmalade Recipe By : Cookbook USA #550894 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------18 Medium Peaches

6 10

Cups

Oranges Sugar

Scald, peel and dice peaches. Squeeze juice from oranges and grind skins, medium blade. Combine ingredients, cover and let stand overnight. Set over heat, stirring until sugar in dissolved. Bring to boil and cook over moderate heat, stirring frequently to prevent scorching, 1 hour, or until clear and thickened. Pour into hot sterilized jars and seal at once. Makes approximately 3 1/2 quarts.

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Peach - Orange Marmalade 1 Recipe By : Cookbook USA # 550744 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Quarts Peaches -- peeled and chopped 3/4 Cup Orange Peel -- sliced 1 1/2 Cups Chopped Orange Pulp 2 Tablespoons Lemon Juice 5 Cups Sugar Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 20 minutes. frequently to prevent sticking. As mixture thickens, stir Adjust

Pour, boiling hot, into hot jars, leaving 1/4 inch head space. caps, process 15 minutes in boiling water bath. Yield about 8 half pint jars.

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Peach - Orange Marmalade 2 Recipe By : Cookbook USA # 548724 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 Medium Peaches 3 Medium Oranges Sugar Wash and peel peaches, wash oranges, remove peel for 1 1/2 of the oranges, discarding this peel. Grind the peeled and unpeeled oranges and the peaches. about 6 cups). Add equal amount of sugar. Place in 8 quart kettle sprayed with PAM. 25 to 30 minutes, stirring often. Bring to a boil. Boil rapidly Put Measure (should be

When thick, pour into hot sterilized jars to within 1/2 inch of top. on lids. Process in boiling water bath 10 minutes. Yields: three 8 ounce jars (Pints)

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Peach And Orange Marmalade Recipe By Serving Size : Cookbook USA # 548640 : 1 Preparation Time :0:00

Categories : Amount Measure -------- -----------2 Dozen 4 4 3 1/2 Pounds

Ingredient -- Preparation Method -------------------------------Peaches -- peeled and seeded Oranges -- peeled Skins From Oranges Sugar

Cut orange skins into thin strips and insides of oranges into bits. Combine with peaches and sugar. Let stand overnight.

To process, bring mixture gradually to boiling point, then simmer gently until thick, about 2 hours. Seal in hot, sterilized jars.

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Peach Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 Cups Peaches -- crushed 2 Tablespoons Lemon Juice 5 1/2 Cups Sugar 1 Box Pectin -- fruit 1/2 Teaspoon Butter Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well.

Prepare fruit, peel, pit and crush peaches. in 8 quart pot.

Place fruit and lemon juice

Add fruit pectin and butter to fruit and bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. minute, stirring constantly. Remove from heat. Bring to full rolling boil and boil 1

Skim off any foam. Wipe jar rims. Cover quickly with

Fill all jars quickly to 1/8" of tops. flat lids. Screw bands tightly.

Invert jars for 5 minutes, then turn upright. Or use water bath method. Makes 6 cups.

After 1 hour check seals.

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Peach Marmalade Recipe By : Cookbook USA #547743 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Cups Peaches -- peeled and mashed 1 Can Frozen Orange Juice Concentrate -- thawed 5 Cups Sugar 1 Bottle Certo -- 6 oz. 1 1/3 Cups Coconut Flakes 1/2 Cup Almond Slivers 10 Maraschino Cherries -- cut in quarters Combine peaches and orange juice concentrate in a very large pan. Stir in sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat and stir in Certo, coconut, almond and cherries at once. Skim off foam with metal spoon. Keep skimming and stirring for 7 minutes. Add 1 teaspoon of butter during the 7 minutes.

Put in jars and seal or freeze.

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Peach Marmalade 1 Recipe By : Cookbook USA 548146 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------24 Peaches 4 Oranges 1 Lemon Sugar Peel and cut peaches in thin slices. Peel oranges and soak rinds in cold water for 1 hour. Take pulp of oranges and cut in small pieces; add to peaches. Add juice of lemon to above. Add sugar, cup for cup until thickened.

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Peach Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large orange 1 1/2 quarts diced peaches juice from 2 lemons 1 cup maraschino cherries -- chopped

6

cups

sugar Combine with peaches lemon juice, cook until desired consistency.

Grate orange peel, dice orange fruit. cherries and sugar in large saucepan.

Ladle into sterilized hot jars to within 1/8 inch of jar top. Wipe jar rim; adjust lids. process in boiling water bath 5 minutes. Remove from canner and complete seals. Makes 3 1/2 pints.

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Plum Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 cups cooked plums 8 cups sugar 1/2 cup water 1 Box fruit pectin Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Prepare fruit, pit (do not peel) and finely chop plums. Place in saucepan with 1/2 cup water. Bring to boil, cover and simmer 5 minutes. Combine cooked plums with fruit pectin and butter or margarine. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. 1 minute, stirring constantly. Remove from heat. Bring to full rolling boil and boil

Skim off any foam. Wipe jar rims. Cover quickly

Fill all jars quickly to 1/8" of tops. with flat lids. Screw bands tightly.

Invert jars for 5 minutes, then turn upright. Or use water bath method.

After 1 hour check seals.

Makes 9 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Plum Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 pounds plums to make 5 1/2 cups juice 7 1/2 cups sugar 1 1/2 cups water TO PREPARE PLUMS FOR JUICE: Pit (do not peel) and finely chop. Place in saucepan. Add water. Bring to boil, cover and simmer 10 minutes. Place 3 layers of damp cheesecloth or jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl. When dripping stops, press gently. Measure juice and if necessary, add up to 1/2 cup water for exact measure. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Combine juice, fruit pectin and butter. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 8 cups. Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Quick Strawberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------7 cups sugar 2 quarts strawberries -- washed stemmed and -- crushed 2 teaspoons grated orange peel 1 package fruit pectin Prepare home canning jars and lids according to manufacturers instructions. Measure 4 1/2 cups of crushed berries and grated orange peel into a large sauce pot. Add fruit pectin and place over high heat. Stir until mixture comes to a full boil. Add sugar; return to a rolling boil. constantly. Boil hard 1 minute, stirring

Carefully pour hot jam into hot Ball Quilted Crystal jelly jars, leaving 1/4 inch head space. Wipe jar rim clean and place Ball decorative Lid on jar. evenly and firmly. Process 10 minutes in a boiling water bath canner. Yield: 8 (8 oz.) jars Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Screw band down

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Red Raspberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 cups crushed red raspberries 7 cups sugar 1 Box fruit pectin 1/2 teaspoon butter Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Crush berries, sieve half the pulp to remove some seeds if desired. Combine berries, butter and fruit pectin in 8 quart pot. to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. 1 minute, stirring constantly. Remove from heat. Bring mixture

Bring to full rolling boil and boil

Skim off any foam. Wipe jar rims. Cover quickly

Fill all jars quickly to 1/8" of tops. with flat lids. Screw bands tightly.

Invert jars for 5 minutes, then turn upright. Or use water bath method. Makes 8 cups. Possum Kingdom Lake Cookbook

After 1 hour check seals.

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Strawberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 cups crushed strawberries 7 cups sugar 1 Box fruit pectin 1/2 teaspoon butter or margarine Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Remove stems from strawberries and crush. Combine berries, butter and fruit pectin in 8 quart pot. to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. 1 minute, stirring constantly. Remove from heat. Bring mixture

Bring to full rolling boil and boil

Skim off any foam. Wipe jar rims. Cover quickly

Fill all jars quickly to 1/8" of tops. with flat lids. Screw bands tightly.

Invert jars for 5 minutes, then turn upright. Or use water bath method. Makes 8 cups. Possum Kingdom Lake Cookbook

After 1 hour check seals.

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Strawberry Preserves Recipe By : Miss Julia Hunter Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 cups berries and juice -- fresh frozen 3 cups sugar Thaw berries completely; overnight, if possible. Measure berries and juice into deep kettle. Add sugar and mix with light strokes until sugar is partially dissolved. Place kettle over full flame and bring mixture to a full, rolling boil. Boil 12 minutes. Skim off foam and let berries stand until thoroughly cold. Seal with paraffin in tempered jars. Makes 2 1/2 pts. Preserves should be made in this quantity. cooking. do not double; make several

Recipe courtesy of Miss Julia Hunter, Home Economics Department, Lone Star Gas Company Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Tips For Success For Cooked Jams And Jellies Recipe By : SURE JELL FRUIT PECTIN Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

*****

NONE

*****

1. Do not reduce sugar or use sugar substitute. The exact amounts of sugar, fruit and pectin are necessary for a good set. 2. 3. 4. 5. For recipes using less sugar, try SURE JELL Light Fruit Pectin. Buy new flat jar lids for good seal. Do not double recipes. Mixture may not set.

Use ripe fruit (not under or overripe) for best flavor.

6. Crush berries 1 cup at a time, using potato masher. With food processor, pulse to chop fruit; do not puree. Jam has bits of fruit. 7. Add 1/2 teaspoon butter or margarine to prevent foaming during cooking. 8. A full rolling boil is a boil that does not stop when stirred.

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Tips For Success For No-Cook Freezer Jams And Jellies Recipe By : SURE JELL FRUIT PECTIN Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***** NONE ***** 1. Do not reduce sugar or use sugar substitute. The exact amounts of sugar, fruit and pectin are necessary for a good set. 2. 3. For recipes using less sugar, try SURE JELL Light Fruit Pectin. Use fully ripe fruit at room temperature to help sugar dissolve.

4. Crush berries 1 cup at a time, using potato masher. With food processor, pulse to chop fruit, do not puree. Jams has bits of fruit. 5. 6. Do not double recipes. Mixture may not set. After opening, refrigerate.

Storage - Freeze until opened.

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