Spiced Indian Peaches

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

Low Calorie 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.

Strawberry Preserves

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.