Kathryn PriceFamily Treasures 1 cup butter or margarine1 cup blackberry jam1 cup sugar4 eggs beaten separately1/2 tsp soda1 3/4 cup cup plain flour1/2 cup buttermilk1 tsp each each: cinnamon, cloves, and allspice1 Tbsp baking powder Preheat oven to 35o degrees. Grease and flour a 13" by 9" pan. Combine butter and sugar. Beat until creamy. … Continue reading Jam Cake
Jams, Jellies and Preserves
PRICKLY PEAR JELLY with AMY
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/7sCqUtdIhh4 Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube PRICKLY PEAR JELLY 3 cups PRICKLY PEAR JUICE 4-1/2 cups WHITE SUGAR 1/4 cup LEMON JUICE 1 - 3 ounce package LIQUID PECTIN
MUSCADINE JELLY with Amy
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/jNG79JxIRdQ Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube Wash and place muscadines in a large pot. JUST cover with water and bring to a boil. Boil until the berries burst open releasing all their juices. Cover and turn off the heat. Let steep for … Continue reading MUSCADINE JELLY with Amy
PURPLE HULL JELLY💜 with Amy’s Louisiana Kitchen
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/xrPeH3CAW_E Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube PURPLE HULL JELLY Place purple hulls from shelling peas into a large pan and JUST cover with water. Bring to a boil, cover with the lid and turn off the heat. Let steep at least 4 … Continue reading PURPLE HULL JELLY💜 with Amy’s Louisiana Kitchen
Watermelon Honey
Louisiana Watermelon Festival Recipe 10 lbs of chopped melon rind2 lemons2 quarts cold water1/4 lb preserved ginger root10 lbs sugar Pare watermelon and discard rind and all pink portion. Grind white portion through food chopper (course blade). Combine watermelon and water. Cook slowly until melon is clear. Add sugar, sliced lemon and ginger cut in … Continue reading Watermelon Honey
Watermelon Rind Preserves
Louisiana Watermelon Festival Recipe Step I Select melons with thick rinds. Peel off all green portion using only the white part of the rind. Dice. Soak in mild salt water overnight (1/2 cup canning salt to 1 gallon water.) Step II Drain. Rinse. Cover with water and add 2 tsp ginger. Cook approximately 12 minutes … Continue reading Watermelon Rind Preserves
HONEYSUCKLE PICKING & JELLY MAKING 💕 with Amy’s Louisiana Kitchen
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/DNxadoGt3P0 Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. HONEYSUCKLE JELLY 8 cups honeysuckle blossoms (NO LEAVES) 4 cups water Bring blossoms and water to a boil. Turn off heat and cover with a lid. Allow to steep 4 hours to overnight. Strain juice … Continue reading HONEYSUCKLE PICKING & JELLY MAKING 💕 with Amy’s Louisiana Kitchen
STRAWBERRY & BLACKBERRY JAM 💕 with Amy’s Louisiana Kitchen
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/9SDp3h2cM60 Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
Hot Pepper Jelly
Connie McKinnie, Linville High School 1 1/2 cup vinegar2 1/2 cup chopped bell pepper1 bottle Certo6 1/2 cup sugar2 cup hot peppers red/green food coloring (optional) Bring sugar and vinegar to a boil. Add peppers and bring to a boil and boil for 3 minutes; cool 10 minutes. Add Certo, stirring to thicken. Add food … Continue reading Hot Pepper Jelly
Hot Pepper Jelly
Connie McKinnie, Linville High 3/4 cup ground bell pepper3/4 cut ground hot pepper1 bottle Certo6 1/2 cup sugar1 1/2 cup apple cider vinegar Seed and grind peppers. Keep juice and add to mixture (use food processor). Mix with sugar and vinegar. Bring to a full rolling boil. Remove from heat. Cool 5 minutes. Add Certo; … Continue reading Hot Pepper Jelly
Shiloh To Canaan Kitchen 