Bring water to a boil. Add sugar and lemon slices; stir until sugar is dissolved. Add grapes. Cook over medium heat until syrupy. Lower heat; cook until syrup is of desired consistency. Remove any floating seeds.

Mix the Salt, spices, Sugar and Garlic together. Rub into the meat thoroughly. Set into a pan, cover well and put into the refrigerator turning once a week or more. To cook, put into cold Water and bring to a bOil. Discard the first Water and cover the meat again with more cold Water, bring […]

1) Combine apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped–abt 12 hrs. 2) Combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 min. 3) Add the sugar and bring to boil, stirring. Boil gently, stirring often, until […]

Thoroughl y crush blueberries, one layer at a time. Stem and pit sour cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to 8-quart saucepot. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir u ntil mixture comes to a full boil. […]

Method: cover nasturtium pods with salted water for three days, changing water daily. Drain and dry them. Put spiced vinegar ingredients in a saucepan. Boil hard for 10 mins then allow to cool. Put pods in a jar layered with a few tarragon leaves and plenty of horseradish. Strain cold vinegar over seeds and cover. […]

COMBINE ALL INGREDIENTS and let sit, covered, for 1 hour. Place in a pot, place over medium heat and cook until the mixture bubbles and thickens. Strain through a large strainer to remove the seeds. Follow manufacturers directions for canning, or place in jars and store in the refrigerator.

Peel and core pears. Put pears, oranges and lemon through a food chopper. Cook with sugar for 2 hours; add pineapple and cook to consistency of jam. Put in sterilized jars; seal.

Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored geltatin. Remove from heat, skim and pack into hot jars with hot lids. coool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leakproof freezer container for […]

1. If using fresh blueberries, wash, drain and remove any bits of stem. 2. In a 4-quart saucepan, combine the berries, apple-grape sweetener, orange juice, water, cinnamon, nutmeg, cloves and mace. Bring to a boil and reduce the heat to medium. Cook at a low boil 20 minutes, stirring often, until very thick. (To test […]

Jellies–Apple, crab apple, blackberry, boysenberry, dewberry, currant, elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry, loganberry, rhubarb, and strawberry. Jams–Apricot, blackberry, boysenberry, dewberry, loganberry, red raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry, grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and spiced tomato. Be sure to use Mason canning jars, self-sealing two-piece lids, […]