jelly recipes 2
547706 -- JAMBOREES
3 c. flour
1/2 tsp. salt
1 1/4 c. butter
1 c. sugar
2 unbeaten eggs
2 tsp. vanilla
Sift together flour and salt. Cream butter. Gradually add sugar, creaming well. Blend in unbeaten eggs and vanilla; beat well. Add the dry ingredients gradually; mix well. Press dough through star plate of cookie press onto ungreased cookie sheet, forming a circle. Spoon 1/4 teaspoon apricot jam or other jam into center of cookie. Sprinkle with finely chopped pecans. Bake at 375 degrees for 10 to 12 minutes until delicately browned. Dough may be dropped by rounded teaspoon onto cookie sheets. Dent center of each, using back of teaspoon dipped in cold water. Fill.
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547707 -- JELLY ROLL
3 eggs
1 c. sugar
3 tbsp. cold water
1 c. sifted flour
1 tsp. salt
1 tsp. baking powder
Jelly or jam
Beat eggs and sugar until thick, add water. Add sifted dry ingredients, fold gently. Line a very shallow pan, cookie sheet type with greased paper. Pour in batter, spread evenly. Bake 12 minutes at 375 degrees. Turn out onto cloth sprinkled with sugar, cut off crisp edge, tear off paper. Spread with jelly or jam, roll up quickly.
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547708 -- PEANUT BUTTER AND JELLY JEWELS
1 c. all-purpose flour
1 tsp. baking soda
1/8 tsp. salt
1/2 c. firmly packed light brown sugar
1/4 c. sugar
1 c. smooth peanut butter
1/2 c. (1 stick) butter, softened
1 lg. egg
1/2 tsp. vanilla extract
Cherry preserves or glaze cherries
Sift together flour, soda and salt; set side. Combine sugars in large mixer bowl. Add peanut butter and butter; blend until smooth and creamy. Add egg and extract; mix well. Gradually beat in flour mixture just until blended. Refrigerate, covered, at least 1 hour. Preheat oven to 375 degrees. Shape dough into 1" balls. Place on unbuttered cookie sheets 1 1/2" apart. Use handle of wooden spoon to make deep indentation in center of each ball. Bake 10 to 12 minutes or until lightly browned and set. Cool on cookie sheets until firm enough to lift. Transfer to wire racks to cool completely. Fill centers with cherry preserves or glaze cherries. Yield: about 5 dozen cookies.
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547709 -- PEANUT BUTTER AND JELLY JEWELS
1 c. all-purpose flour
1 tsp. baking soda
1/8 tsp. salt
1/2 c. firmly packed light brown sugar
1/4 c. sugar
1 c. smooth peanut butter
1/2 c. (1 stick) butter, softened
1 lg. egg
1/2 tsp. vanilla extract
Cherry preserves or glaze cherries
Sift together flour, soda and salt; set aside. Combine sugars in large mixer bowl. Add peanut butter and butter; beat until smooth and creamy. Add egg and extract; mix well. Gradually beat in flour mixture just until blended. Refrigerate, covered, at least 1 hour. Preheat oven to 375 degrees. Shape dough into 1" balls. Place on unbuttered cookie sheets 1 1/2" apart. Use handle of wooden spoon to make a deep indentation in center of each ball. Bake 10 to 12 minutes or until lightly browned and set. Cool on cookie sheets until firm enough to lift. Transfer to wire racks to cool completely. Fill centers with cherry preserves or glaze cherries. Yield: about 5 dozen cookies.
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547711 -- PEANUT BUTTER AND JELLY BARS (MICROWAVE)
6 tbsp. butter, softened
1/3 c. peanut butter
1/3 c. packed brown sugar
1 egg
1/3 c. sugar
1 2/3 c. flour
2/3 c. strawberry jam
Combine butter, peanut butter, sugars and egg; beat well. Add flour and beat on low speed of mixer until mixture is crumbly. Reserve 1 cup crumbs. Press remaining crumbs into an 8-inch square baking dish. Place on inverted plate. Cook at medium 6 1/2 minutes or until base looks dry; rotate, if necessary. Spread jam on base to within 1/2 inch of edge. Sprinkle with reserved crumbs. Cook on medium 6-7 minutes or until jam bubbles near the center. Rotate dish once. Cool. Makes 16 bars. Calories 180, fat 7.1 gm, calories from fat, 35%, sodium 80.6 mg. Housekeeping
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547712 -- JELLY SLICES
2 egg whites, unbeaten
1/2 c. sugar
1/2 lb. ground almonds or other nuts
Raspberry jam
Mix egg whites and sugar, add nuts and on greased sheet form narrow rectangle 2 inches wide, 1/2 inch thick. Form a depression down center, fill with jam. Bake 325 degrees 15-20 minutes. When cold spread with a lemon icing: 1 c. powdered sugar
Juice of 1 lemon (add a little water)
to be runny
Drizzle over the cookies. Slice the rectangles into 3/4 to 1 inch slices. Store in tins.
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547713 -- JELLY FILLED COOKIES
1/2 c. butter
1/4 c. sugar
1 egg yolk
1 c. flour
1/2 c. chopped nuts
Cream 1/2 cup butter and 1/4 cup sugar. Add 1 egg yolk and 1 cup flour. Form into balls, roll in egg white and then chopped nuts. Press center with thimble. Bake at 350 degrees for 5 minutes, press again with thimble. Put in jelly and bake 15 minutes longer.
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547714 -- JELLY ROLL
3 eggs
1 c. sugar
1/3 c. water
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
Jelly or others
Heat oven to 375 degrees. Line jelly roll pan, with aluminum foil or wax paper; grease. Beat the eggs first, then add all other stuff. Bake 12-15 minutes. Loosen cake from edges of pan; invert on towel. Roll it up for a minute or two. Put jelly in it and roll up. Sprinkle with confectioners' sugar.
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547715 -- JELLY ROLL
3/4 c. all-purpose flour
1 tsp. double-acting baking powder
1/2 tsp. salt
4 eggs, separated, at room temperature
Sugar
1/2 tsp. vanilla extract
Confectioners sugar
1 (10 oz.) jar favorite jam or jelly
Preheat oven to 375 degrees. Grease 15 1/2 x 10 1/2-inch jelly-roll pan; line with waxed paper. In small bowl, combine flour, baking powder and salt. In another small bowl with mixer at high speed, beat whites into soft peaks; gradually sprinkle in 1/3 cup sugar, beating until sugar is completely dissolved and stiff peaks form. In a large bowl at high speed, beat egg yolks until thick and lemon-colored. At same speed, gradually sprinkle in 1/2 cup sugar, then vanilla extract. Sprinkle flour mixture over yolks; add beaten whites. With rubber spatula, gently fold mixture to blend thoroughly. Spread the batter in the jelly-roll pan; bake 15 minutes or until top springs back when lightly touched with finger. Meanwhile, sprinkle cloth towel with 1/3 cup confectioners sugar. Immediately invert hot cake onto towel; gently remove waxed paper and cut off crisp edges of cake, if you like. While still warm, carefully roll up cake and towel from narrow end. Cool cake completely on rack, then unroll and spread with jam. Re-roll without towel and sprinkle roll with confectioners sugar. Rhythm in Motion Cloggers
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547716 -- PEANUT BUTTER AND JELLY COOKIES
2 1/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. shortening
1/2 c. peanut butter
1/4 c. applesauce
1/2 tsp. vanilla
1 egg
1 c. rolled oats
3 tbsp. grape jelly
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except 1 cup flour, oats and jelly; mix well. Stir in reserved 1 cup flour and oats. Shape into 1 inch balls; place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Place 1/8 teaspoon jelly in center of each cookie. Bake at 350 degrees for 12 to 14 minutes or until light golden brown. 60 cookies.
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547717 -- CHOCOLATE JAMES COOKIES
3 c. brown sugar
1 tbsp. baking powder
1 cube of butter
1/2 c. granulated sugar
1 tbsp. vanilla
3 eggs
3 (4 oz.) pkgs. chocolate pieces
1 tbsp. soda
1 tsp. salt
Heat oven to 375 degrees. Mix all ingredients together. (For softer cookie, add 1 cup flour.) Place dough 1 1/2 inches apart on greased baking sheet. Bake 10-15 minutes or to dark brown. Cool cookies before taking off baking sheet. Makes about 7 dozen cookies. 8th grade
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547718 -- RASPBERRY JAM SQUARES
1 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. butter
1 egg, beaten
1 tbsp. milk
Raspberry jam
1 egg, beaten
1 c. sugar
1 tbsp. melted butter
2 c. shredded coconut
Sift 1 cup flour with the salt and baking powder. Mix in the butter. Add beaten egg and milk. Mix well and spread in a 9x9 pan, making it thinner at edges. Spread raspberry jam over this batter. Combine beaten egg, sugar, melted butter and coconut. Cover jam with this topping. Bake in 350 degree oven about 25 minutes. Cut in squares while warm.
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547718 -- RASPBERRY JAM SQUARES
1 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. butter
1 egg, beaten
1 tbsp. milk
Raspberry jam
1 egg, beaten
1 c. sugar
1 tbsp. melted butter
2 c. shredded coconut
Sift 1 cup flour with the salt and baking powder. Mix in the butter. Add beaten egg and milk. Mix well and spread in a 9x9 pan, making it thinner at edges. Spread raspberry jam over this batter. Combine beaten egg, sugar, melted butter and coconut. Cover jam with this topping. Bake in 350 degree oven about 25 minutes. Cut in squares while warm.
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547719 -- CHOCOLATE SYRUP BROWNIES
1/2 c. butter or margarine
1 c. sugar
3 eggs
1 c. all-purpose flour
3/4 c. canned chocolate flavored syrup
1 tsp. vanilla extract
1 c. chopped walnuts or other nuts
Cream together butter, sugar and eggs until blended. Stir in flour, chocolate syrup, vanilla and nuts. Turn into greased and lightly floured 9 inch pan. Bake at 350 degrees for 40 minutes. Cut into 16 squares.
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547720 -- CHOCOLATE SYRUP BROWNIES
1/2 c. butter or margarine
1 c. sugar
4 eggs
1 (16 oz.) can chocolate syrup
1 1/4 c. flour
1 c. walnuts, chopped
--QUICK FROSTING:--
2/3 c. sugar
3 tbsp. milk
3 tbsp. butter or margarine
1/2 c. chocolate pieces
Cream butter and sugar, beat in eggs, blend in syrup and flour stir in nuts. Pour into greased 13 inch baking pan. Bake at 350 degrees for 30 minutes. In a saucepan combine first three ingredients of quick frosting, bring to a boil, boil for 30 seconds. Remove and stir in chocolate pieces until melted, mixture will be thin. Top brownies with quick frosting, cut into bars. Makes 30.
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547720 -- CHOCOLATE SYRUP BROWNIES
1/2 c. butter or margarine
1 c. sugar
4 eggs
1 (16 oz.) can chocolate syrup
1 1/4 c. flour
1 c. walnuts, chopped
--QUICK FROSTING:--
2/3 c. sugar
3 tbsp. milk
3 tbsp. butter or margarine
1/2 c. chocolate pieces
Cream butter and sugar, beat in eggs, blend in syrup and flour stir in nuts. Pour into greased 13 inch baking pan. Bake at 350 degrees for 30 minutes. In a saucepan combine first three ingredients of quick frosting, bring to a boil, boil for 30 seconds. Remove and stir in chocolate pieces until melted, mixture will be thin. Top brownies with quick frosting, cut into bars. Makes 30.
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547721 -- JELLY ROLL
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs
3/4 c. sugar
1 tsp. vanilla
3/4 c. sifted cake flour
1 c. confectioners' sugar
1 c. jelly
Beat baking powder, salt and eggs until mixture begins to thicken. Add sugar gradually and continue beating until mixture becomes thick and lemon colored. Add vanilla. Fold in flour; do not beat. Pour batter into a greased and waxed paper lined 15" x 10" x 1 1/2" jelly roll pan. Bake in 400 degree oven for 13 to 15 minutes. Sprinkle a tea towel with confectioners' sugar. Turn cake out on towel, peel of waxed paper and roll towel and cake up tightly. Let cool about 10 minutes; unroll carefully and spread cake with jelly. Roll again, wrap in towel and cool.
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547722 -- JAM-FILLED OATMEAL BARS
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. brown sugar
1 1/2 c. oatmeal
3/4 c. margarine (1 1/2 sticks)
Combine all dry ingredients, cut in margarine as for pie crust. Reserve 1 1/2 cups of this mixture. Press remaining mixture into a greased 9'x12" (or 10"x10" glass utility) pan, spread with one cup of thick jam or cooked dates, top with the remaining crumb mixture. Bake at 350 degrees for 25 minutes. For Microwave: Bake bottom crust for 4 minutes, add jam and crumb topping. Bake another 4 minutes.
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547723 -- MAPLE SYRUP COOKIES
4 c. flour
1 c. butter
1 c. brown sugar
1/2 c. maple syrup
1 egg
2 tsp. baking powder
1 tsp. vanilla or maple flavor
Mix all ingredients. Bake at 350 degrees until brown.
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547724 -- PUMPKIN JELLY ROLL
3/4 c flour
1 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder
Dash of salt
3 eggs
2/3 c. pumpkin
1 tsp. lemon juice
1 c. pecans
Mix flour, sugar, cinnamon, nutmeg, baking powder and salt. Add eggs, pumpkin, lemon juice, pecans. Mix well. Grease rectangular cookie sheet - cut wax paper to cover cookie sheet - grease wax paper well. Spread batter on wax paper. Bake 10 minutes at 375 degrees. Turn out on towel sprinkled with powdered sugar. Peel off wax paper. Roll cake in towel and cool 1 hour. Unroll - frost - re-roll and refrigerate. --FROSTING:--
2 (3 oz.) cream cheese
1/2 stick margarine, melted
1 tsp. vanilla
1 c. powdered sugar
Mix well. Spread on cake. Roll and sprinkle with more powdered sugar.
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547725 -- CHOCOLATE SYRUP BROWNIES
1 c. sugar
1 stick oleo
4 eggs
1 can chocolate syrup
1 c. flour
Mix all above ingredients for brownies; put in cake pan at 350 degrees for 35-40 minutes. --FROSTING:--
1 1/3 c. sugar
6 tbsp. milk
6 tbsp. oleo
Boil ingredients for frosting 1 minute hard. Take off fire. Add 1/2 cup chocolate chips.
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547726 -- JAM AND CHEESE CIRCLES
3/4 c. butter
4 oz. creamed cheese
2 c. flour
1/2 tsp. salt
Cream butter and cheese. Mix flour and salt. Chill for an hour. Roll thin in flour. Cut in circles, fill with jam or jelly. Fold over and bake at 350 degrees for 15 to 20 minutes on ungreased sheet.
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547727 -- JAMMY FANTASIA
--CRUST:--
1 1/2 c. all-purpose flour
1 1/2 c. quick oats (not instant)
1/2 c. firmly packed brown sugar
1/2 tsp. baking soda
3/4 c. butter flavor Crisco
2 tbsp. water
1 c. apricot or raspberry preserves
--DRIZZLE (OPTIONAL):--
3/4 c. powdered sugar
1 tbsp. plus 1/2 tsp. milk
1/4 tsp. vanilla
Heat oven to 375 degrees. For crust, combine flour, oats, brown sugar and baking soda. Cut in Crisco until coarse crumbs form. Reserve 1 3/4 cup of mixture, set aside. Drizzle water over remaining crumbs. Toss to mix. Press firmly into ungreased 9x13x2 inch baking pan. Spread preserves over crust. Sprinkle with reserved crumbs. Pat gently. Bake at 375 degrees for 25 to 30 minutes. Cool in pan. For drizzle, combine powdered sugar, milk and vanilla. Stir well. Drizzle over top of cookies. Cut into bars, 2 x 1 1/2 inches. 36 bars.
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547728 -- JELLY ROLL
4 egg yolks
2 tsp. water
3/4 c. sugar
1 tsp. vanilla
3/4 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
4 egg whites, beaten stiff
Beat yolks and add rest in order given. Last fold in beaten whites. Pour into greased jelly roll pan. Bake at 350 degrees for 15 minutes. When done turn out on 10X sugared linen or towel, sprinkle with more 10X sugar and roll. Set aside to cool. This is easy and fast to make. Fill with fresh fruit, puddings, cooked filling and re-roll. Top with whipped cream or just sprinkle more powdered sugar on top.
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547729 -- MOM'S RED JELLY JEWELS
1/2 c. butter
1/4 c. sugar
1 egg yolk (save white for dip)
1 c. flour
1 tsp. vanilla
Shredded coconut for dip
Red jelly
Cream butter and sugar. Add egg yolk and blend well. Add vanilla. Add flour gradually, stirring well after each addition. Form dough into small balls. Dip one side of ball into egg white, then coconut. Place (coconut side up) on greased cookie sheet. Make indentation in center of each cookie. Bake at 350 degrees for 10-15 minutes until lightly browned. After first few minutes of cooking, indent cookies again. Cool on racks. When cool, fill center of cookies with dot of red jelly.
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547730 -- JAM FILLED COOKIES FOR XMAS
1/2 c. oleo
1/4 c. sour cream
3/4 c. sugar
3 eggs
3 tsp. baking powder
3 c. flour
1/2 tsp. vanilla
1/2 tsp. salt
Mix all above. Refrigerate overnight or 3 hours. Shape while cool into small balls. Bake 375 degrees for 10-12 minutes. Take out of oven and cut each ball into halves, put jam (I use raspberry) in center and put top on. Cool and frost with vanilla frosting.
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547730 -- JAM FILLED COOKIES FOR XMAS
1/2 c. oleo
1/4 c. sour cream
3/4 c. sugar
3 eggs
3 tsp. baking powder
3 c. flour
1/2 tsp. vanilla
1/2 tsp. salt
Mix all above. Refrigerate overnight or 3 hours. Shape while cool into small balls. Bake 375 degrees for 10-12 minutes. Take out of oven and cut each ball into halves, put jam (I use raspberry) in center and put top on. Cool and frost with vanilla frosting.
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547731 -- MRS. JAMES' $250.00 COOKIES
2 c. butter
2 c. brown sugar
2 tsp. vanilla
5 c. oatmeal
2 tsp. baking powder
1 (24 oz.) bag chocolate chips
2 c. sugar
4 eggs
4 c. flour
1 tsp. salt
2 tsp. baking soda
1 (8 oz.) plain Hershey bar
3 c. nuts, chopped
Cream butter, sugar and brown sugar together. Add eggs and vanilla. Mix flour, oatmeal, salt, baking powder and baking soda together. Combine all ingredients and add chocolate chips, Hershey bar and nuts. Place golf-ball sized cookies 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 6 minutes. Makes 112.
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547732 -- JELLY ROLL
4 yolks
1/3 c. sugar
1/2 tsp. vanilla
4 whites
1/2 c. sugar
2/3 c. cake flour
1 tsp. baking powder
1/4 tsp. salt
--FILLING:--
Fruit
whipped cream or ice cream
Chocolate: add 1/4 c. cocoa with flour
Beat yolks until thick and lemon colored. Beat 1/3 cup sugar and 1/2 teaspoon vanilla into it. In another bowl, beat whites until soft peaks form. Add 1/2 cup sugar and beat until stiff. Fold this into the yolks. Sift flour. Add baking powder and 1/4 teaspoon salt. Add this to the egg mixture. Spread into a greased and floured jelly roll pan. Bake for 10 to 12 minutes at 375 degrees. Turn cake out onto a towel sprinkled with confectioners' sugar. roll up cake with towel. Cool. When cooled, carefully unroll and spread with filling of your choice. Roll up and slice.
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547733 -- GREAT AUNT MARISHKA'S HUNGARIAN APRICOT JELLY ROLL
6 eggs, separated
6 tbsp. sugar, heaping
1 tsp. baking powder
3/4 c. sifted flour
1 lb. dried apricots
2 1/2 c. water
2 c. sugar
Beat yolks with 6 tablespoons (heaping) with yolks still thick and lemon colored. Sift baking powder with flour. Gently fold in beaten egg whites and flour alternately a little at a time into the yolks. Bake in 9 x 13 pan at 350 degrees for 45 minutes. Cut 1 pound dried apricots into coarse pieces. Cover with cold water and soak overnight. Cook apricots in same water (2 1/2 cups water) 30 minutes over medium heat. Add 2 cups sugar and cook slowly 1 hour and cool. Remove sponge cake from pan and place on clean cloth. Cover cake with apricot jam and begin rolling tightly, sprinkling with powdered sugar on bottom (outside) as you roll. Set with seam side down. Cut in slices crosswise. Jam can be canned or frozen.
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547734 -- JAM THUMBPRINT COOKIES
2/3 c. butter
1/3 c. sugar
2 eggs, separated
1/2 tsp. salt
1 1/2 c. sifted flour
1 tsp. vanilla
3/4 c. walnuts
1/2 c. strawberry jam
Cream butter and sugar until fluffy. Add egg yolks, vanilla, salt. Beat. Gradually add flour. Shape into 3/4 inch balls and dip in slightly beaten egg whites. Roll in walnuts. Place 1 inches apart on greased sheet. Press in middle; add 1/4 teaspoon jam. Bake at 350 degrees for 15 minutes. Makes 3 dozen.
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547735 -- JAM THUMBPRINT COOKIES
2/3 c. shortening
1/3 c. sugar
2 egg yolks
1 tsp. vanilla
3/4 c. nuts, finely chopped
1/3 c. cherry or strawberry preserves
1 1/2 c. flour
2 egg whites, slightly beaten
Cream shortening and sugar until creamy. Add egg yolks, vanilla and 1/2 teaspoon salt. Beat well. Gradually add flour, mixing well. Make into 1" balls. Dip in egg whites and then nuts. Place 1" apart on greased tin. Press down centers with thumb and fill with jam. Bake at 350 degrees until slightly brown.
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547736 -- JELLY ROLL
5 eggs
3/4 c. sugar
3/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
Confectioners' sugar
1 c. tart jelly or jam
About 1 hour ahead, set out eggs. When ready to make cake, start heating oven to 400 degrees. With wax paper, line bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Sift flour, baking powder and salt. In small bowl with electric mixer at high speed, beat eggs until foamy. Beat rapidly, adding sugar slowly; continue beating until very thick and light colored. With rubber spatula, fold in flour and vanilla. Turn into pan, spreading batter evenly. Bake 13 minutes or until light brown. Lightly dust clean dish towel with confectioners' sugar. When cake is done, with spatula, loosen it from sides of pan; invert onto towel. Lift off pan; carefully peel off paper. With very sharp knife, cut crisp edges from cake. Roll up cake very gently, from narrow end, rolling towel up in it (this prevents the cake from sticking). Cool about 10 minutes. Unroll so cake will be on towel. Spread cake with jelly to within 1/2 inch of edges. Start rolling up cake from narrow end by folding edge of cake over, then tucking it under; continue rolling cake, lifting towel higher and higher with one hand as you guide roll with other hand. Finish with open end of cake on underside. Wrap towel tightly around roll to shape it. Finish cooling jelly roll on wire rack. Sprinkle with more confectioners' sugar. To serve, cut into 1 inch crosswise slices, just as is or topped with vanilla ice cream. Makes 6-8 servings.
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547737 -- JELLY COOKIES
1 c. butter
1/2 c. + 1 1/2 tbsp. sugar
2 egg yolks
1 1/2 tsp. vanilla
2 1/4 c. flour
1/2 c. raspberry jam
Heat oven to 300 degrees. Beat butter, sugar, egg yolks, vanilla in large bowl. Stir in flour. Roll dough to 1/4-inch thickness. Cut into 1-inch rounds. Place 1-inch apart on ungreased cookie sheet. Press down center with fingertips. Spoon a little jam onto each round. Bake 18 minutes, don't brown. Cool on racks. Sprinkle with powdered sugar.
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547738 -- COCONUT-JAM THUMBPRINTS
1/2 c. margarine, softened
1/2 c. sugar
1 tsp. vanilla
1 egg yolk
1 1/4 c. all purpose flour
1 egg white, beaten
1 1/3 c. coconut
1/4 c. jam or jelly
Beat together margarine and sugar until fluffy; add vanilla and egg yolk. Stir in flour; mix well. Shape dough into 1 inch balls; roll each in egg white, then coconut. Place on greased cookie sheet. Make indentions on cookies with thumb; fill each with 1/2 teaspoon jam. Bake at 300 degrees about 20 minutes or until golden. Cool on rack. Makes about 24 cookies. Nutrition information per cookie: 105 cal., 1 g. pro., 14 g. carbo., 5 g. fat, 9 mg. chol., 49 mg. sodium, 1 g. dietary fiber. ER
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547739 -- CHOCOLATE SYRUP BROWNIES
1 c. sugar
1 stick margarine
4 eggs
1 (1 lb.) can chocolate syrup
1 c. plus 2 tbsp. flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. chopped nuts
1 1/2 c. sugar
6 tbsp. milk
6 tbsp. margarine
1/2 tsp. vanilla
1/2 c. chocolate chips
Cream together sugar and margarine. Add eggs, one at a time, beating after reach. Add chocolate syrup. Mix together flour, soda and salt. Add to creamed mixture and mix until well combined. Stir in vanilla and nuts. Pour into ungreased 15 1/2 x 10 1/2 x 1 inch baking pan. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean. For frosting, mix 1 1/2 cups sugar, milk, 6 tablespoons margarine and 1/2 teaspoon vanilla in a saucepan. Bring to a boil for 1 minute, remove from heat. Add 1/2 cup chocolate chips and beat by hand until smooth. Spread on warm brownies. Cut into 1 1/2 inch squares when cool. Makes about 5 dozen.
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547740 -- HERSHEY CHOCOLATE SYRUP BARS
1 c. sugar
1/2 c. butter or margarine
4 eggs
1 c. flour + 2 tbsp.
1/2 tsp. baking powder
1 can Hershey's syrup
1/4 tsp. salt
1 tsp. vanilla
Nuts, if desired
Put in greased jelly roll pan. Bake at 350 degrees for about 20-25 minutes. --FROSTING:--
1 1/2 c. sugar
1/3 c. butter
1/3 c. milk
Bring to rolling boil - boil 1 minute. Take off stove. Add 1/2 cup chocolate chips. Stir until melted. Pour on brownies. Belle Creek Peppy Peppers Goodhue Kay Scott Red Wing Belvidere Happy-Go-Luckies Bev Jacobson Kenyon
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547741 -- LINZER JAM BARS
1 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. cloves
1 egg
3/4 c. jam (raspberry)
1/2 c. sugar
1/2 tsp. cinnamon
1/2 c. butter
1/2 tsp. almond
Mix all together except jam, spread half the mixture in greased 8"x8" pan, cover with jam, spread remaining mixture on top. Bake at 375 degrees for 25 to 30 minutes.
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547742 -- CHERRY JELLY COOKIES
1 c. (each) oleo, powdered sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. salt
Powdered sugar
Cherry jelly
Cream oleo and sugar; add egg and flavorings. Blend in flour and salt; chill. Roll dough 1/8 inch thick on floured surface; cut with a 1 3/4 inch round cutter; cut hole in half the cookies. Place on lightly greased cookie sheets. Bake 375 degrees about 8 minutes; cool. Dip cookies with hole into powdered sugar. Spread bottom of cookie with cherry jelly, placing a little more toward center. Cover with sugar-coated cookies. Makes about 6 dozen.
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547743 -- PEACH MARMALADE
3 c. peeled & mashed peaches
1 (6 oz.) can frozen orange
concentrate, thawed
5 c. sugar
1 (6 oz.) bottle Certo
1 1/3 c. flaked coconut
1/2 c. slivered almonds
10 maraschino cherries, cut in 1/4ths
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 7 minutes. Put in jars and seal or freeze.
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547744 -- TARA'S STRAWBERRY JAM
2 c. crushed strawberries
4 c. sugar
3/4 c. water
1 box pectin
Use fully ripe firm strawberries. Wash and crush, one layer at a time. Measure into a large bowl. Add sugar; mix thoroughly and let stand for 10 minutes. Combine water and pectin in a saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat. Add fruit and continue stirring for 3 minutes. Ladle quickly into containers. Cover at once with lids. Allow to set at room temperature for 24 hours. Store in freezer.
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547746 -- LIME MARMALADE
6 limes
3 lemons
Sugar - 3/4 c. to each c. fruit
Squeeze juice from fruit. Grind peels and pulp in food processor. To the mixture of fruit and pulp add 3 cups of water for every cup of fruit, as limes are very strong and not very juicy. Bring these ingredients to a boil in a non-reactive pan; boil until the mixture is tender and reduced by half. For each cup of this mixture, add 3/4 cup sugar. Stir until all the sugar is dissolved and mixture reaches a rolling boil. Reduce heat somewhat, keeping mixture boiling. Stir occasionally. Test after 25 minutes. Ladle into preheated, sterilized jars and cover marmalade with melted paraffin wax to seal.
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547747 -- TANGERINE MARMALADE
9 tangerines
3 lemons
3/4 c. sugar to each c. prepared fruit
Squeeze juice from fruits. Save the pips and tie in a muslin bag. In a food processor (or a meat grinder) grind the fruit peels and pulp. Measure juice and ground fruit together; add 1 1/2 times its volume in water. Bring fruit and water to a boil in a non-reactive (enamel or stainless steel) pan and boil until mixture is reduced to half its original volume. Add to this mixture 3/4 cup of sugar for each cup of fruit. Stir and bring to a rolling boil (i.e. a boil which cannot be stopped by stirring). Reduce heat to maintain a fast simmer. Stir occasionally and test for doneness after 20 minutes. Marmalade is done when a skin forms on the test after five minutes. If you are in doubt, turn up the heat and bring to a fast boil for 5 minutes. Test again. Ladle mixture into preheated, sterilized jars. Cover with melted paraffin was.
------------------------
547748 -- MOM'S PEACH PRESERVES
6 c. chopped peaches
2 c. crushed pineapple
6 c. sugar
Bring to a boil. Boil 1 minute. Add 2 boxes orange Jello (small or large, doesn't matter).
------------------------
547749 -- MOM'S PEACH HONEY
4 c. diced peaches
8 c. sugar
Juice of 1 lemon
Boil 20 minutes. Mom used to test on small platter and let cool a little to see if it was thick enough.
------------------------
547750 -- SEVEN MINUTE STRAWBERRY PRESERVES
3 qt. whole strawberries
1/3 c. sugar
3 tbsp. lemon juice
2 1/2 c. sugar
Place berries in saucepan. Sift the 1/2 cup sugar over berries. Add lemon juice. Let set overnight. Next morning, add 2 1/2 cups sugar. Heat to boiling and boil 7 minutes. Pour in jars and seal.
------------------------
547751 -- RECIPE FOR A HAPPY DAY
1 c. friendly words
2 heaping c. understanding
4 heaping tsp. time and patience
Pinch of warm personality
Dash of humor
Measure words carefully. Add heaping cup of understanding; use generous amounts of time and patience. Cook with gas on the front burner. Keep temperature low, do not boil! Add dash of humor and a pinch of warm personality. Season to taste with spice of life. Serve in individual molds. This recipe is guaranteed never to fail.
------------------------
547752 -- TOMATO JAM
4 c. ripe tomatoes (we use juice)
4 c. sugar
3 tbsp. lemon juice
Boil hard 20 minutes. Take off heat and add 6 oz. package any flavor Jello. Put in jars and seal. We like raspberry Jello best.
------------------------
547753 -- PUMPKIN PRESERVES
Cut pumpkin in little squares. Put 1 layer pumpkin in bowl. Sprinkle with white sugar. Add another layer pumpkin, sprinkle with sugar. Slice lemons thin on each layer of pumpkin. Let set in bowl all night. Will form juice. Add 1 tablespoon ginger. Put into pan. Cook until tender. Put into jars and process 15 minutes.
------------------------
547754 -- HOT PEPPER JELLY
1/4 c. ground hot pepper
3/4 c. ground bell peppers
1 1/2 c. vinegar
6 1/2 c. sugar
1 bottle Certa
Wash peppers, cut and remove seeds. Grind, saving juice. Pour juice over peppers in large cooking pot. Add sugar, vinegar. Mix well. Boil 10 minutes. Remove from heat, add Certa, stir well. Add few drops of either green or red coloring. Cool slightly and put in glass jars. Turn upside down to seal. BE SURE TO WEAR RUBBER GLOVES WHILE CLEANING AND PREPARING PEPPERS.
------------------------
547755 -- PEPPER JELLY
1 1/4 c. chopped green hot pepper*
1 1/2 c. chopped green sweet pepper*
6 1/2 c. sugar
1 1/2 c. white vinegar
1 bottle liquid pectin (certa)
Red or green food coloring
Mix peppers, sugar and vinegar; boil 10 minutes. Add green or red food coloring. Add pectin; boil 5 minutes. Strain, pour in hot jar and seal. Makes 6 jars. Great with cream cheese on crackers. *NOTE: It can be made mild by using 3/4 cup chopped green hot pepper; 2 cup chopped green sweet pepper. And if want red jelly used; red hot pepper 1 1/4 cup or 3/4 cup; red sweet pepper, 1 1/2 cup or 2 cup; and use red food coloring.
------------------------
547756 -- CRANBERRY CHUTNEY
1 c. light seedless raisins
1 (8 oz.) pkg. pitted dates, chopped
2 (10 oz.) cans whole cranberry sauce
3/4 c. sugar
1/8 tsp. salt
1/4 tsp. ground ginger, cinnamon, and
allspice
1/8 tsp. ground cloves
3/4 c. cider vinegar
Combine all ingredients and cook for 30 mintues. Spoon into hot sterilized jars and seal. Makes 6 half pints.
------------------------
547757 -- IRISH CREAM
10 oz. Seagrams 7
3 eggs
1 tsp. chocolate extract
1 c. Eagle Brand milk
1/2 pt. whipping cream
Combine in blender eggs, extract and Seagrams 7. Blend. Add milk and blend. Add cream and blend 2 minutes. This will separate when stored in the refrigerator so will need to be blended again before using. 12856 Waterbury Rd. Longmont, CO 80501
------------------------
547758 -- ZUCCHINI JAM
6 c. zucchini, shredded
1/2 c. lemon juice
1 can pineapple, crushed
6 c. sugar
6 oz. Jello
Peel and cook zucchini until clear, stirring often. If too wet, drain. Add all other ingredients except Jello. Bring mixture to a boil. Boil hard for 6 minutes. Remove from heat. Add Jello and dissolve well. Pour into jars and seal. 33668 Tawas Westland, MI 48185
------------------------
547759 -- GREAT GRANDMA'S RHUBARB JAM
2 oranges, sliced very thin
1 lemon, sliced very thin
4 c. rhubarb, finely cut
4 c. sugar
Simmer oranges and lemon in 2 cups water for about 20 minutes. Add rhubarb, bring to a boil, add sugar and boil to jelly state, stirring constantly. Skim and seal in jars.
------------------------
547760 -- BEET JELLIE
4 c. beet juice
1 pkg. pectin
1/2 c. lemon juice
In large pan put beet juice, pectin and lemon juice. Bring to a rolling boil. Add 6 cups sugar. Boil 3 minutes. Put in jars. Seal. Wash beets real good. Put a goodly amount of water on beets to cook. When beets are done, measure out 4 cups juice to use for jellie. ^iWe may live without friends. We may live without books. But civilized man cannot live without cooks.^i
------------------------
547761 -- BERRY SYRUP
1 1/4 c. berry juice (raspberry)
1 3/4 c. sugar
1 tbsp. lemon juice
Do not use more than 4 times amount at once. Bring strained berry juice and lemon juice to full boil. Add sugar. Boil hard 1 minute, stirring constantly. Pour into clean jars and seal. Process in hot water bath 10 minutes.
------------------------
547762 -- RHUBARB JAM
6 c. rhubarb, cut fine
6 c. sugar
1 pkg. strawberry jello
Cut rhubarb real fine. Mix with sugar in a large pan. Let stand 2 hours. stir well and set on high heat; boil rapidly, stirring occasionally for 7 minutes. Remove from heat; let stand 2-3 minutes. Stir in Jello. Put in hot jars and seal.
------------------------
547763 -- STRAWBERRY JAM
2 c. crushed strawberries
4 c. sugar
1 box Sure Jell pectin
3/4 c. water
Mix strawberries and sugar thoroughly. Set aside 10 minutes. Stir Sure Jell with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixture together until sugar is completely dissolved and no longer grainy. Pour into containers; cover. Let stand at room temperature 24 hours. Jam is not ready to use. Store in refrigerator or freeze. Makes about 4 cup containers.
------------------------
547763 -- STRAWBERRY JAM
2 c. crushed strawberries
4 c. sugar
1 box Sure Jell pectin
3/4 c. water
Mix strawberries and sugar thoroughly. Set aside 10 minutes. Stir Sure Jell with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixture together until sugar is completely dissolved and no longer grainy. Pour into containers; cover. Let stand at room temperature 24 hours. Jam is not ready to use. Store in refrigerator or freeze. Makes about 4 cup containers.
------------------------
547764 -- MAKE - DO CORN COB JELLY
12 cobs red field corn
Water
1 (1 3/4 oz.) pkg. powdered fruit
pectin
4 c. sugar
Remove kernels; boil cobs in water to cover 20 minutes. Drain liquid through jelly bag. Measure 3 cups strained liquid into large saucepan. Stir in pectin. Bring to rolling boil, then add sugar. Bring to boil again; stir until sugar is melted. Boil hard for 1 minute. Remove from heat; skim, seal in hot sterilized glasses. Makes about 5 medium glasses. This is a clear jelly; add food coloring if desired. Tastes like honey.
------------------------
547765 -- RHUBARB & STRAWBERRY JAM
5 c. rhubarb
5 c. white sugar
Cut up and leave overnight uncooked. Next day, cook rhubarb and sugar until soft. Add: 1 lg. pkg. strawberry Jello
1 (15 oz.) can crushed pineapple
Bring to boil. Ganonoque, Canada
------------------------
547766 -- MANGO CHUTNEY
Slice 3 1/4 cups mango. Add: 2 1/2 c. white sugar
1 c. brown sugar
Let stand overnight. Strain liquid into saucepan. Add: 1 c. cider vinegar
1/2 c. raisins
1/4 c. (or more) fresh ginger, chopped
2 tbsp. chopped fresh garlic
2 tbsp. salt
1 tsp. cloves, ground
2 tbsp. (or more) hot red peppers (in
jar), crushed, make as hot as you
like
Simmer 30 minutes, stirring constantly. Add strained mangoes and cook 30 minutes more, stirring; more if not thickened. Pour into sterile jars and keep refrigerated. I double this recipe. Waikiki, Hawaii
------------------------
547767 -- CRANBERRY CHUTNEY
1/2 med. onion, chopped
1 clove garlic, minced
3 quart-sized slices fresh ginger,
finely chopped
1 (12 oz.) bag fresh cranberries
1 Granny Smith apple, peeled, cored
1/3 c. rice wine vinegar
3/4 c. water
1 c. dark brown sugar
1/2 c. raisins
1 tsp. celery seed
1 1/4 tsp. salt (opt.)
1/4 tsp. freshly ground nutmeg
2 tbsp. honey
Juice of 1 lemon
Saute onion in a little oil. Add garlic and ginger. Coarsely chop cranberries and apple. Add to onion mixture. Add remaining ingredients. Simmer 45 minutes until thick and dark. Serve warm. Palm Harbor, Florida
------------------------
547768 -- ORANGE MARMALADE
6 lg. fresh oranges
1/2 seedless grapefruit
7 c. water
6 lbs. sugar
Juice of 3 lemons
Wash and grind oranges and grapefruit. Add water and cook 20 minutes. Let stand overnight. On following day add sugar and cook 45 minutes, then add juice of lemons and cook 20 minutes more. Pour into glasses. Seal with parowax or lids immediately. You may slice the orange and grapefruit peels thinly instead of running through food chopper. This delicious marmalade tastes like "grandmother used to make".
------------------------
547768 -- ORANGE MARMALADE
6 lg. fresh oranges
1/2 seedless grapefruit
7 c. water
6 lbs. sugar
Juice of 3 lemons
Wash and grind oranges and grapefruit. Add water and cook 20 minutes. Let stand overnight. On following day add sugar and cook 45 minutes, then add juice of lemons and cook 20 minutes more. Pour into glasses. Seal with parowax or lids immediately. You may slice the orange and grapefruit peels thinly instead of running through food chopper. This delicious marmalade tastes like "grandmother used to make".
------------------------
547769 -- RHUBARB - STRAWBERRY JAM
5 c. diced rhubarb
1 c. sliced strawberries
3 c. sugar
1 (3 oz.) pkg. strawberry Jello
Put sugar in rhubarb and let stand for several hours or overnight. Add strawberries and boil for 5 minutes. Remove from burner and add Jello. Stir until dissolved. Beat slightly with mixer. Pour into jars and seal.
------------------------
547770 -- APRICOT - ZUCCHINI JAM
6 c. peeled, ground zucchini
1 c. crushed pineapple, drained
1/2 c. lemon juice
1 pkg. pectin
3 c. sugar
1 (3 oz.) pkg. apricot Jello
Combine all ingredients except Jello. Bring to full boil and cook for 10 minutes. Stir and remove from heat. Add apricot Jello. Stir thoroughly. Pour in sterile jars and seal.
------------------------
547770 -- APRICOT - ZUCCHINI JAM
6 c. peeled, ground zucchini
1 c. crushed pineapple, drained
1/2 c. lemon juice
1 pkg. pectin
3 c. sugar
1 (3 oz.) pkg. apricot Jello
Combine all ingredients except Jello. Bring to full boil and cook for 10 minutes. Stir and remove from heat. Add apricot Jello. Stir thoroughly. Pour in sterile jars and seal.
------------------------
547771 -- CITRUS MARMALADE
Perfect consistency and tart-sweet flavor combine to make a luscious marmalade. For about 5 cups-marmalade you will need: 1 grapefruit
3 oranges
1 lemon
1 1/2 c. water
1/8 tsp. baking soda
Orange juice
5 c. (2 1/4 lbs.) sugar
1 pouch liquid pectin
Melted paraffin
Wash all fruit and thinly peel off rind with vegetable peeler. Slice rind into thin strips. Place rind in saucepan and add water and baking soda. Bring to boiling. Cover and simmer 20 minutes; drain. Cut off all remaining white membrane from fruit. Section and dice into bowl. Combine rind and fruit in measuring cup. It should be about 3 cups. If not, add enough orange juice to make up amount. Transfer to very large saucepan or Dutch oven and bring to boiling. Cover and simmer 10 minutes. Add sugar and mix well. Bring to a full rolling boil (a boil that cannot be stirred down and boil, stirring 1 minute. Remove from heat and immediately stir in pectin. Let stand 1 to 2 minutes, stirring once or twice. Then ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over tops (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool, dark place.
------------------------
547772 -- STRAWBERRY PRESERVES
4 c. berries
1 tbsp. vinegar
3 c. sugar
Mix vinegar and berries together and boil for 1 minute. Add sugar and boil 20 minutes. Pour into jars and seal.
------------------------
547773 -- ORANGE MARMALADE
4 med. oranges
1 med. lemon
1/4 tsp. soda
6 c. sugar
1/2 (6 oz.) bottle liquid fruit pectin
Remove fruit peels, scrape off excess white. Cut peels in very fine shreds. Add 1 1/2 cups water and soda, bring to a boil. Cover and cook slowly 10 minutes. Remove white membrane on fruit section fruit, working over a bowl to catch juice. Combine pulp and juice and peel; cover, cook slowly 20 minutes. Measure 3 cups. Add sugar, bring to a boil. Cook 5 minutes. Remove from heat, add fruit pectin. Skim and stir 5 minutes. Pour into hot sterilized glasses, seal.
------------------------
547774 -- GRAPE CONSERVE
4 lbs. Concord grapes
8 c. sugar
3 med. oranges
2 lemons
2 c. California walnuts, broken
Wash grapes, separate skins from pulp. Cook pulp into soft, sieve to remove seeds. Add skins, then stir in sugar. Juice oranges and lemons. Thinly slice peels, cover with cold water, heat to a boil. Drain and add to grape mixture with fruit juices. Cook until thick, about 40 minutes. Add nuts. Pour in hot sterilized jars. Seal at once. Makes about 10 (1/2 pints).
------------------------
547775 -- SPICED BLUEBERRY JAM
No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits, English muffins or toast. Frozen berries enable you to make the jam anytime. For about 4 cups jam you will need: 3 c. fresh blueberries or 1 pkg. (1
lb.) frozen blueberries, thawed
1 tbsp. lemon juice
3 1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
1 pouch liquid pectin
Melted paraffin
Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups. Pack solidly if necessary, add water to make up amount. Pour into very large saucepan or Dutch oven. Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil (a boil that cannot be stirred down) and boil, stirring 1 minute. Remove from heat and immediately stir in pectin. Ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over top (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool dry place.
------------------------
547777 -- MAYHAW JELLY
4 c. juice
5 1/2 c. sugar
1 box sure-jell
Stir sure-jell into juice and bring to a full boil, high heat. Stir. Stir in sugar, stir and bring to a full rolling boil that can't be stirred down. Boil for 1 minute. Skim off foam with metal spoon.
------------------------
547778 -- PEPPER JELLY
6 red or green hot peppers
2 bell peppers, ground up & save juice
6 1/2 c. sugar
1 1/2 c. apple cider vinegar
1 jar Certo
Put sugar and vinegar on pepper and bring to a full rolling boil. Set off stove for 10 minutes, then add Certo and let set 10 more minutes. Put in jars. A few drops of coloring may be added for color.
------------------------
547779 -- RHUBARB JAM
4 c. sugar
5 c. cut-up rhubarb, fresh or frozen
1 (20 oz.) can crushed pineapple,
drained
Cook the above mixture together 20 minutes or until thick. Add 1 (6 ounce) box or 2 (3 ounce) boxes of strawberry Jello. Cook for 5 more minutes. Pour into jelly or jam glasses. Keep refrigerated. (Stroudsburg)
------------------------
547780 -- NO - COOK STRAWBERRY JAM
2 c. crushed, ripe strawberries
1 box Sure Jell
4 c. sugar
3/4 c. water
Mix sugar into fruit, let stand for 10 minutes. Meanwhile, combine Sure-Jell and water and bring to a boil. Boil one minute, stirring constantly. Then pour into fruit and mix for 3 minutes. Place in freezer container. Let stand at room temperature for 24 hours before freezing. Mason, Ohio
------------------------
547781 -- YELLOW TOMATO PRESERVES
3 qts. yellow tomatoes
5 1/2 c. sugar
2 pieces crushed ginger root (each 1
inch long)
8 lemons, sliced paper thin
Wash tomatoes, hold in boiling water 1/2 minute or until the skin loosens easily. Cool and slip off skins. Place in bowl in alternate layers with sugar and let stand overnight or at least 4 hours. Turn the tomatoes gently once in the juice which has formed. Drain off juice, about 3 1/2 cups and boil until the syrup gives the jelly test. Simmer lemon slices in one cup of water for 5 minutes, or until soft. Add lemon slices, water, ginger root and tomatoes to syrup and simmer until tomatoes are transparent, at least 5 minutes. Pour into hot sterilized jars. Seal. Makes 3 1/2 pints. Cincinnati, Ohio
------------------------
547782 -- BLACK BERRY PRESERVES
Fresh well-washed black berries
Sugar
Mash the berries with a potato masher. Measure the pulp and add one pint of sugar to each pint of pulp. Bring the mixture to a full bubble and cook 30 minutes. Be sure to skim the mixture while it is in the pot, so that the paraffin will seal properly. The best skimmer is a wooden spoon. Ladle the preserves into sterilized jars. Melt paraffin carefully, removing all bubbles with a sterilized spoon. Pour it until it is about 1/4 inch thick on top of each jar of preserves. Let it stand and harden.
------------------------
547783 -- PEPPER JELLY
6 c. sugar
1 1/2 c. vinegar
3 bell peppers
3 long hot peppers
1 bottle of Certo (liquid)
Dash of salt
Grind peppers. Mix with sugar, vinegar and salt and add to pepper. Bring to a boil and cook 6 minutes. Remove from stove. Let stand 5 minutes. Add Certo and pour in warm sterilized jars. Maybe sealed with paraffin.
------------------------
547784 -- CRANAPPLE JELLY
2 c. cranberry juice
1 1/2 c. apple juice
6 whole cloves
2 broken cinnamon sticks
4 c. sugar
Simmer 5 minutes. Bring to a boil and add 1 package Sure-Jell. Stir constantly until hard boil again. Add sugar, boil 1 minute; remove spices, skim foam and pour into jelly jars. Seal. Makes 5 1/2 pints.
------------------------
547785 -- FIG PRESERVES
5 lbs. peeled figs
3 lbs. sugar
Use just enough water to wet sugar. Let come to a good boil. Add figs to syrup and cook until figs are pink. Let syrup boil down until thick. Place in jars and seal. This is an old recipe that my mother used and makes delicious preserves.
------------------------
547786 -- FIG STRAWBERRY PRESERVES
3 c. mashed figs
1 (6 oz.) pkg. strawberry Jello)
3 c. sugar
Thoroughly mix gelatin, figs and sugar in large pan. Bring to a boil on medium heat and boil 3 minutes, stirring occasionally. Boil longer if thicker preserves is desired. Pour quickly into glasses, cover with paraffin. If darker preserves are wanted, do not peel figs. If lighter preserves, peel figs.
------------------------
547787 -- FIG JAM
1 c. mashed figs
2/3 c. sugar
1 tbsp. lemon juice
Bring to boil and boil 20 minutes, stirring constantly.
------------------------
547788 -- STRAWBERRY JAM
5 c. figs
5 c. or less of sugar (depending on
desired sweetness)
1 lg. pkg. strawberry Jello
Combine all ingredients in large pot on stove top. Bring to a boil and lower temperature. Simmer for 20 minutes. Pour into jelly jars. Makes 9 (6 ounce) jars of jelly.
------------------------
547789 -- FIG PRESERVES
3 lbs. figs
2 lbs. sugar (2 1/3 c. = 1 lb.)
Wash and drain figs then put in a large boiler and cover with all the sugar. Let stand overnight and cook real slow for several hours. When it foams up on top it is about done. Dip off foam and put in jars and seal.
------------------------
547790 -- FIG & STRAWBERRY PRESERVES
6 c. fresh figs
6 c. sugar
2 (6 oz.) pkgs. strawberry Jello
Wash and peel figs. Remove stems, mash well (do not use blender). Place in a large pot with sugar. Heat until the figs start to cook. Add the dry gelatin and simmer 10 more minutes, stirring often. Pour into hot sterilized jars. Yield: 5 to 6 pints.
------------------------
547791 -- SURPRISE RASPBERRY JAM
4 c. peeled & mashed tomatoes
3 c. sugar
Bring to a rolling boil. Boil 10 minutes. Let cool 5 minutes. Add 1 box (large) raspberry Jello. Stir until dissolved. Pour into jelly jars and seal.
------------------------
547792 -- RASPBERRY - RHUBARB JAM
5 c. diced rhubarb
1 c. water
5 c. sugar
1 can raspberry pie filling
2 pkgs. raspberry Jello
Cook rhubarb in water until tender. Add sugar and cook a few more minutes. Add pie filling and cook 6 to 8 minutes more. Remove from heat and stir in Jello. Keep in the refrigerator or freezer.
------------------------
547793 -- ZUCCHINI JAM
6 c. grated, peeled zucchini
6 c. sugar
2 tbsp. lemon juice
1 (20 oz.) can crushed pineapple,
well drained
2 (3 oz.) pkgs. apricot gelatin
Add 1 cup water to zucchini, bring to boil and cook 6 minutes. Add sugar, lemon juice and pineapple and cook 6 more minutes. Add apricot gelatin and cook 6 minutes more. Seal in jelly glasses or pint jars.
------------------------
547794 -- CHOKECHERRY JELLY
7 1/2 c. sugar
3 1/2 c. chokecherry juice
1/2 c. lemon juice
Bring the above to a full boil, stirring constantly. Add 2 packages (6 ounces) Certo fruit pectin. Bring to a full rolling boil for exactly 1 minute. Pour into jelly glasses and seal with lids or paraffin.
------------------------
547795 -- STRAWBERRY JAM
3 c. lg. firm strawberries
3 c. sugar
Wash strawberries; hull and mash. Place alternate layers of sugar and berries in a kettle until all ingredients are used. Let stand overnight. Heat slowly, bringing to a boil. Cook about 10 minutes. Pour into a bowl and let stand overnight. Then fill in jelly jars and seal.
------------------------
547795 -- STRAWBERRY JAM
3 c. lg. firm strawberries
3 c. sugar
Wash strawberries; hull and mash. Place alternate layers of sugar and berries in a kettle until all ingredients are used. Let stand overnight. Heat slowly, bringing to a boil. Cook about 10 minutes. Pour into a bowl and let stand overnight. Then fill in jelly jars and seal.
------------------------
547796 -- CHERRY AND RASPBERRY JAM
2 c. pitted cherries
2 c. raspberries
4 c. sugar
Crush cherries slightly and cook until skins are tender. Add raspberries and cook until mixture begins to thicken. Add sugar and cook rapidly until thick. Cool and seal with paraffin.
------------------------
547797 -- RHUBARB JAM
2 1/2 lbs. rhubarb
1 1/2 c. water
1 1/2 lb. sugar
2 oranges (rind and juice)
Wash rhubarb and cut into small pieces. Add sugar and water. Grate rind of oranges and add to rhubarb. Add orange juice and cook 30 minutes, stirring occasionally. Fill sterile glasses and seal.
------------------------
547798 -- BEET PRESERVES
2 lbs. beets
4 c. sugar
1 tbsp. powdered ginger
1 c. coarsely chopped or slivered
almonds
3 lemons, quartered and sliced
Cook the beets until tender in just enough water to cover. Drain, peel and dice. Combine the beets with the sugar, ginger and almonds in a deep kettle. Cook over very low heat about 30 minutes. Add lemons and continue cooking 30 minutes longer. Turn into a sterile crock or jelly glasses. About 3 pints.
------------------------
547799 -- IMITATION STRAWBERRY JAM
3 c. green tomatoes, chopped
2 c. sugar
1 (6 oz.) pkg. raspberry jello
Boil for 20 minutes. To use fast, just put in containers and refrigerate. If to be kept, jars must be sterilized.
------------------------
547800 -- MENNONITE WHOLE STRAWBERRY JAM
1 qt. fresh strawberries
1 qt. sugar
1 tbsp. cold water
Wash and drain fruit for a short time. Place berries and sugar in a large kettle. Add cold water. Place over very slow heat until the sugar is melted. Turn heat up higher and when fruit begins to boil, check the clock and boil well for exactly 10 minutes. Remove from heat. Skim and pour into shallow platters where fruit will not be more than 1 inch deep. Leave overnight. In the morning, each berry will be lying in a delicious thick syrup. Bottle in cold, sterilized jars. Yield: 2 quarts.
------------------------
547801 -- PEACH OR APRICOT ALMOND PRESERVES
Use firm, slightly underripe, well-flavored fruit. Peel and cut into lengthwise slices: Peaches or apricots
Dip the fruit in boiling water, briefly, for easy removal of skins. Slice and measure fruit. 3/4 c. sugar
2 tbsp. water
1 1/2 tsp. lemon juice
1/4 c. blanched almonds
Stir the sugar, water and lemon juice and cook it for 5 minutes. Add the fruit and nuts (more or less if you like). Simmer until transparent or if you prefer, omit the water and just pour the sugar over the peaches and permit them to stand 2 hours before adding nuts and lemon. Place in glass jars with 2-piece metal lids. Store in cool, dark place. The skins may be left on fruit if thin and tender.
------------------------
547802 -- CHRISTMAS JAM
11 oz. dried apricots
1 (30 oz.) can pineapple chunks
(regular)
3 1/2 c. water
8 oz. maraschino cherries
6 c. sugar
In large saucepan combine apricots, pineapple and syrup; let stand 1 hour. Cook until apricots are tender. Add sugar and cook slowly until thick and clear (216 degrees on thermometer). Add cherries; cook few minutes more (220 degrees). Pour into sterile jars.
------------------------
547803 -- QUICK APRICOT PINEAPPLE JAM
Cook gently in a wide-bottomed covered pan until fruit is pulpy and disintegrates easily when stirred with a wire whisk: 2 c. dried apricots
1 1/4 c. water
1 1/2 c. sugar
Stir until dissolved. Add: 5 c. canned, crushed pineapple
Bring the mixture to a boil. Pour into jars and cover. Keep under refrigeration. Makes about 8 cups.
------------------------
547804 -- BLENDER SPICY APPLE JAM
5 c. prepared fruit (about 3 lbs.
fully ripe apples and 2 c. water)
7 1/2 c. sugar
1 tsp. ground allspice
1 1/2 tsp. ground cinnamon
1/4 c. lemon juice
1 pouch Certo
Peel, core and cut in eighths about 3 pounds fully ripe apples. Place 1/4 of the apples and 1/2 cup water in an electric blender. Blend at high speed about 15 seconds. Repeat with the remaining apples and water. Measure 5 cups of this mixture into a very large saucepan. Add sugar, spices and lemon juice. Place over high heat; bring to a full rolling boil and boil hard for 1 minutes, stirring constantly. Remove form heat and stir in Certo at once. Skim and ladle into hot, sterilized jars, leaving 1/8-inch head space. Process for 5 minutes in boiling water bath. Makes about 8 3/4 cups.
------------------------
547806 -- PEAR HONEY
To 1 quart of pears, peeled, quartered, cored and ground in food chopper, add 1 quart of sugar; boil for 15 minutes, add 1 small can of shredded pineapple and bring to a hard boil. Seal at once. CPS
------------------------
547807 -- STRAWBERRY PRESERVES
6 c. sugar
1 c. water
Boil together for 5 minutes, add 2 cups strawberries, crushed. Bring to a rolling boil for another 5 minutes. Add 1 teaspoon alum. Boil 1 minute longer. Pour in jars, then add wax.
------------------------
547808 -- ZUCCHINI MARMALADE
6 c. sugar
6 c. peeled and grated zucchini
1 (20 oz.) can crushed pineapple
1 lb. box apricot or peach Jello, I
don't like peach
Combine sugar, zucchini, and pineapple in large saucepan, bring to boil and boil for 20 minutes. Turn off the heat and add Jello. Pour into jars and seal. Yield 4 pints.
------------------------
547809 -- GRAPE JAM
2 qts. stemmed Concord grapes
6 c. sugar
Separate pulp from skins of grapes, if desired. Chop skins in blender. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes. Stir frequently. Pour boiling hot into sterilized jars. Adjust caps. Makes 3 pints.
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547810 -- STRAWBERRY JAM
4 c. strawberries
2 2/3 c. sugar
Heat quickly, boil rapidly. Test for jelling. Pour hot into sterilized jars.
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547811 -- GRAPE JELLY
3 c. bottled grape juice
1 pkg. powdered pectin
4 c. sugar
Combine grape juice and pectin in a large saucepot. Bring mixture to a rolling boil. Stir in sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Pour into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 5 minutes in boiling water bath. Makes 5 pints.
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547812 -- SPICED PEACH KIWI FREEZER JAM
2 c. crushed peaches
1 c peeled and chopped kiwi
1/4 c. lemon juice
1 pkg. powdered pectin
1/2 c. light corn syrup
2 1/2 c. sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon
Combine peaches, kiwi and lemon juice in a large bowl; stir well. Slowly add the pectin, stirring constantly for 2 minutes. Let mixture stand 30 minutes, stirring occasionally. Add corn syrup and stir well. Gradually stir in sugar and spices to fruit mixture. Jam is ready when sugar has completely dissolved. Pour into can or freezer jars, leaving 1/2 inch headspace. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 6 half pints.
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547813 -- STRAWBERRY JAM
2 qt. crushed strawberries
6 c. sugar
Combine strawberries and sugar in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Makes 4 pints.
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547814 -- STRAWBERRY PRESERVES
1 qt. strawberries
2 tbsp. apple vinegar
4 c. sugar
6 drops red food coloring
Prepare berries. Put into large pot and add vinegar. Cook slowly until mixture comes to a boil. Boil rapidly for 3 minutes. Add sugar and food coloring. Bring to a rolling boil. Cook for 10 minutes, skimming foam as it forms. Stir occasionally. Sterilize jars and let cool before pouring in preserves. Prepare only 1 quart of berries at a time.
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547815 -- PEACH PRESERVES
12 lb. peaches, sliced
5 lb. sugar
1 pt. vinegar
Take peach seed out, but leave peelings on. Cut in slices. Place in pan, add sugar and vinegar. Cook until tender. Pack in jars and seal. NOTE: This can also be used for pie filling.
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547816 -- ROSY BANANA PEACH JAM
1 c. fully ripe bananas
1/2 c. drained maraschino cherries,
chopped
6 c. sugar
3 1/4 c. fully ripe peaches
2 tbsp. lemon juice
1 box powdered fruit pectin
Mash bananas and peaches. Add cherries and lemon juice, mix well. Stir pectin into fruit. Cook on high heat until fruit comes to a rolling boil. Immediately add sugar, stirring until mixture comes to a rolling boil again, stirring constantly, boil for 1 minute. Remove from heat, skim foam with a metal spoon for 5 minutes, to cool slightly and prevent fruit from floating. Immediately ladle into hot sterilized jars, filling to 1/2 inch from top. Seal.
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547817 -- TOMATO JAM
6 c. ground green tomatoes
4 c. sugar
1 (6 oz.) pkg. raspberry Jello
Add sugar to tomatoes and boil for 20 minutes. Stir in Jello and mix well. Pour into sterilized jars and seal. This is like raspberry jam when done. NOTE: You can also use strawberry or blackberry Jello.
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547818 -- BERRY JAMS
2 c. berries
2 c. water
1 pkg. Kool Aid
1 pkg. pectin
Combine and bring to full boil. Add 4-6 cups sugar to mixture. Return to boil and boil 5-10 minutes. Pour in jars and seal. Makes 3-4 pints.
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547819 -- APRICOT CONSERVE
4 c. sugar
1/2 c. water or pineapple juice
1 qt. apricots
2 oranges
1 lemon
Sm. can maraschino cherries
1 can crushed pineapple
Pour boiled syrup over mixture and boil 20-30 minutes. Pour in jars and seal.
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547820 -- PEACH PLUM JAM
4 1/2 c. mixed fruit, ground or crushed
1 pkg. pectin
Mix well and bring to boil. Add 5 1/2 cups sugar. Boil 1 minute. Bottle and seal.
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547821 -- PLUM JAM
6 c. plums, ground
7 c. sugar
2 (3 oz.) pkg. raspberry jello
1 pkg. frozen raspberries (more if
desired)
Boil plums, sugar and raspberries 20 minutes. Add jello until dissolved. Bottle and seal.
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547822 -- PEACH RASPBERRY JAM
9 c. mashed peaches
3 boxes frozen raspberries
1/4 c. lemon juice
2 pkgs. pectin
Boil all above. Add 16 cups sugar. Boil 4 minutes. (Skim of mother.) Bottle. Makes 9 pints.
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547823 -- BLACKBERRY SYRUP
6 c. mashed peaches
6 c. sugar
1 pkg. frozen blackberries, mashed
1 c. crushed pineapple, with juice
1 (8 oz.) jar maraschino cherries,
chopped (optional)
Cook these ingredients 20 minutes, then add: 2 (6 oz.) pkgs. blackberry jello
Bring to a good boil. Fill pint jars; seal.
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547824 -- JAM
7 c. rhubarb, cut up
4 c. sugar
1 can blueberry pie mix
Boil 10 minutes. Take off fire and add: 2 sm. or 1 lg. pkg. raspberry Jello
Mix. Put in jars and seal. Good!
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547825 -- FREEZER RHUBARB JAM
1 c. water
5 c. chopped rhubarb
5 c. sugar
Boil until tender. Add 1 can blueberry pie filling. Cook for 7 to 8 minutes. Stir constantly. Add 2 packages raspberry Jello. Pour into containers, let set out overnight. Freeze. Customer Service Manager
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547826 -- STRAWBERRY FREEZER JAM
Crush 3 1/2 cups strawberries. Stir in 1 package sure jel, let set 30 minutes. Add: 1 c. Karo syrup
4 1/2 c. sugar
Heat to 100 degrees, DO NOT BOIL (be sure sugar is melted). Pour into containers, stir and freeze. Stir if running when thawed. Housewares
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547827 -- DANDELION JELLY
Pick a quart of dandelion blossoms, no stems. Rinse, add 4 cups water, boil 5 minutes and strain. Should have 3 1/2 cups juice. If short, add water, but press the water out of the blossoms. Add: 1 pkg. sure jell
1 tsp. lemon juice
Bring to boil. Add 4 cups sugar. Cook, rolling boil for 3 minutes. Stir all the time. Put in hot 8 ounce jars. Cover. It tastes like honey-apple jelly. This is good.
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