nverland: (cooking 3)
[personal profile] nverland
No Cook Strawberry Jam

1 ½ cups sugar
¼ cup plus 2 tablespoons Ball RealFruit Instant Pectin
2 pounds strawberries, hulled and quartered
2 ½ tablespoons fresh lemon juice
2 ½ tablespoons finely grated peeled fresh ginger
Pinch of kosher salt

In a bowl, whisk the sugar with the pectin. In a food processor, pulse half of the strawberries until finely chopped, then transfer them to the sugar mixture. Repeat with the remaining strawberries. Add the lemon juice, ginger and salt and stir until the sugar is dissolved, 5 minutes.
Spoon the jam into clean glass jars or plastic containers, leaving ¾ inch of space at the top. Let the jam stand at room temperature until slightly thickened, 30 minutes. Refrigerate until the jam is chilled and set, 1 hour.
[identity profile] alexcat.livejournal.com
These are great for Potato salad, chicken salad and just to eat if you love sweet pickles. This is hubby's favorite pickle and recipe came from his mother.

~~~

14 Day Pickles

50-100 small cukes cut lengthwise

Put cucumbers in 1 gallon of boiling water with one pint of canning salt. Let this mixture stand for 7 days and stir each day.

Drain on the 7th day. Pour boiling water over them and let them stand for 24 hours.

Drain again and pout boiling water with 1 Tablespoon of Alum over cukes and let stand for 24 hours.

Drain this mixture off and rinse pickles with cold water and repack in jar. Boil 2 and ½ quarts of vinegar with 8 pints of sugar. Pour over cucumbers. Put 3 Tablespoons pickling spice tied up in cheesecloth and put in jar with cukes and vinegar mixture to soak.

For 4 days, drain mixture and heat to boiling and pour over cukes days. After four days of reheating the vinegar mixture, pack your cukes into jars and bring the mixture to a boil and pour over pickles and seal.

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