Pickles and Preserves

4 cups (2 lbs.) prepared fruit 7-1/2 cups (3-1/4 Ibs.) granulated sugar 2 tablespoons lemon juice 1 bottle Liquid Pectin To prepare the fruit: Pull out stems, crush thoroughly about 2 quarts fully ripe Mulberries. Measure 4 cups into a very large saucepan. Squeeze the juice from 1 medium-sized lemon. Measure 2 tablespoons lemon juice…

Put 4 cups of strained guava juice in a 6 or 8 quart saucepan. Boil 8 to 10 minutes before adding sugar. Then add 4 cups sugar. Cook rapidly to 222 degrees or until mass of three or four drops run together and “sheet” off the spoon. When using a jelly or candy thermometer, stir…

3 cups sugar 1/2 cup lilikoi juice 1 cup water 1/2 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. Tags:

Wash, peel and seed whole ripe fruit. Run through food chopper and measure the pulp. Barely cover with cold water and cook until tender and deep red. When cooked add sugar in equal measure and cook until thick. Pour into sterilized jars and seal while hot. Tags:

12 large starfruits, sliced 1/4 cup lemon juice 1/2 cup water 1/2 bottle liquid pectin 7 cups sugar Simmer fruit in water until fruit is soft. Strain through jelly bag. In large kettle, place 3 cups starfruit juice, lemon juice, sugar and bring to a rapid boil. Add pectin and boil one minute longer. Pour…