Momma Joyce https://youtu.be/UW0dY9Jq_co
Juel Downs 1/4 cup chopped green hot pepper6 1/2 cup sugar1 bottle Certo1 cup Bell peppers1 1/2 cup cider vinegar Mix peppers, sugar and vinegar. Bring to a rolling boil and cook 7 minutes. Take off heat, let set 5 minutes. Add 1 bottle Certo. Stir constantly for 5 minutes. Add drops of green food … Continue reading Hot Pepper Jelly
Amy’s Louisiana Kitchen Amy Murray https://youtu.be/KCczpWaYjA8
Louise JohnsonFormer State Representative 2 quart watermelon rind1 oz ginger1 gallon water5 1/2 cup sugar4 1/2 quart water2 lemons1/4 tsp salt2 Tbsp lime2 quart water Remove all the rind on outer side (green) and red melon inside, leaving only white rind. Cut in 1 - inch squares. Make a solution of lime and 2 quarts … Continue reading Watermelon Rind Preserves
Rebecca Lawrence-Stenzel 1 bushel peaches (Indian if available) sugar vinegar pickling spice Peel peaches; place in large container (stainless steel, glass, etc.), layering with sugar (approximately 5 pounds). Let peaches soak overnight. This will produce a nice syrup and will "toughen" the fruit to provide a better texture. Add vinegar to taste (16 to 32 … Continue reading Spiced Indian Peaches
Mrs. Nan Wright Mary Moore 3/4 cup sweet bell pepper 1/4 cup hot pepper 6 1/2 cup sugar 1 1/2 cup apple cider vinegar 1 bottle Certo Discard seeds from peppers; grind separately and retain juice. In measuring peppers, pack solidly in measuring cup and flood with juice. Bring sugar, vinegar and peppers to hard … Continue reading Hawaiian Hot Pepper Jelly
Janie Jowers 2 cups unsweetened grape juice 1 cup water 1/2 cup tapioca Add sweetener to equal 3 cups sugar; mix. Let ingredients set for five minutes to allow tapioca to soften. Bring to a boil and boil one minute. Skim foam and pour into jars. Use any fruit juice.
2 cups sugar 1 cup water Boil together until syrup spins thread. Add 2 cups whole strawberries. Boil 10 minutes. Add 2 more cups strawberries and 2 more cups sugar. Boil 10 minutes more. Skim and set aside until following day. Stir well and seal cold in sterile jars. Makes about 4 hald pints.
2 lbs figs, washed and peeled Make syrup of: 2 lbs sugar (white or raw) 1 cup water for white sugar; 1 1/2 cups water if raw sugar is used Boil together. Add: figs 1 lemon, sliced thin Boil 1 minute. Lower heat and cook slowly 30 minutes. Let stand 12 hours. Pour in cold … Continue reading Fig Preserves
Wash, pare and cut the fruit into uniform pieces, and core. To each pound of prepared fruit allow 3/4 to 1 lb of sugar. Combine the fruit and sugar in alternate layers and let stand 8 - 10 hours or overnight before cooking; or cook at once with the sugar and 1/4 cup water to … Continue reading Kieffer Pear Preserves