(Especially good with lomb chop or roasted leg of lamb) 1-1/2 cups mint infusion2 tbsp. strained lemon juice (1 lemon)Green coloring3-1/2 cups sugar1/2 bottle pectin First, prepare mint infusion. Wash 1 packed cup mint leaves and stems. Place in a large sauce pan and crush thoroughly with a wooden masher or a glass. Add 2-1/4…
3/4 cup Wine Jelly (made with Port or red table wine)2 tbsp. lemon juice1 tsp. Worcestershire sauceDash of Cayenne1/4 cup butter or margarine Combine all ingredients in a saucepan. Stir over medium heat until jelly and butter are melted. Delicious with ham, tongue or lamb, or with venison or other game. Makes about 1 cup…
Measure 3 cups sugar into top of double boiler. Add 2 cups California Wine (Sherry, Sauterne, Burgundy, Port, Muscatel or Tokay); mix well. Place over rapidly boiling water and heat 2 minutes, stirring constantly. Remove from water and at once stir tn 1/2 bottle liquid fruit pectin. Pour quickly into glasses. Paraffin at once. Makes…
1 cup diced, firm ripe papaya1 cup diced pineapple2 cups sugar2 slices lemon2 tbsp. lemon or lime Juice Combine fruit, sugar and slices of lemon and cook until mixture flakes off in a single sheet. Add lemon Juice. Put in sterilized jars and seal.
2 cups cut papaya (mashed)1 cup grated coconut2 cups white sugar (could be half and half)1/4 cup coconut water1 tbsp. lemon juice Cook papaya and strain, add sugar until mixture flakes in a single sheet. Add coconut, water and lemon juice and cook until thick. Pour into sterilized jar and seal.
10 cups figs, chopped and peeled (5 lb.)5-1/3 cups sugar1/2 cups lemon juice Peel and chop figs, add sugar and lemon juice. Boil for 1 hour or until thick. Stir frequently to prevent scorching. Pour into hot sterile jars and seal with paraffin. 1-1/2 tbsp. finely chopped fresh ginger root may be added tr desired….
2 lemons, thinly sliced then cut in halves1 tsp. fresh ginger root chopped fine4 cups water4 cups sugar8 cups sliced, firm, ripe papaya Cook lemon in 2 cups of water for 30 minutes, or until it becomes transparent. Boil ginger, sugar, and 2 cups of water together to make a syrup. Combine lemon and syrup…
2 medium sized pineapple2/3 cup coconut Grate pineapple and add coconut. Boil for a while over slow fire. Measure again and add same amount of sugar. Boil slowly until thick. Be careful not to let it burn. Stir often.If fresh coconut is preferred use:1 small coconut2 medium seized pineapple
3 cups sugar1 cup water1/2 cup lilikoi juice1/2 bottle or 1/2 cup certo Boil sugar and water together for 1 minute. Take off the stove. Add the certo and stir well. Then add the lilikoi juice.Pour into sterilized glasses and cover with paraffin.
8 cups cooked guava pulp (pulp left from Jelly making may be used)6 cups sugar6 tbsp. lemon Juice (2 lemons) or 4 tbsp. lime juice3 tbsp. grated fresh ginger root3/4 tsp. ground allspice Press guava pulp through a sieve before measuring the quantity. Add remaining ingredients. Cook slowly until thick, stirring frequently to prevent burning….
2 pounds whole ripe guavas (25 medium-sized guavas)3 cups sugar1 cup water1/8 cup thin lemon slices cut in halves3/4 tsp. grated green ginger root Wash guavas, remove blossom end and blemishes. Cut fruit Into halves. Remove soft inner pulp and seeds with a spoon and use this pulp for guava ice cream, mousse, or cake…
4 cups cooked guava pulp4 cups fresh papaya pulpGrated rinds of 2 lemons8 cups sugar6 tbsp. lemon juice Combine fruit pulp and cook until most of the water has been evaporated. Add sugar and lemon and cook until thick. Pour into bot sterile Jars. Cool, then seal with paraffin.