Spiced Indian Peaches

Rebecca Lawrence-Stenzel 1 bushel peaches (Indian if available) sugar vinegar pickling spice Peel peaches; place in large container (stainless steel, glass, etc.), layering with sugar (approximately 5 pounds). Let peaches soak overnight. This will produce a nice syrup and will "toughen" the fruit to provide a better texture. Add vinegar to taste (16 to 32 … Continue reading Spiced Indian Peaches


Hawaiian Hot Pepper Jelly

Mrs. Nan Wright Mary Moore 3/4 cup sweet bell pepper 1/4 cup hot pepper 6 1/2 cup sugar 1 1/2 cup apple cider vinegar 1 bottle Certo Discard seeds from peppers; grind separately and retain juice. In measuring peppers, pack solidly in measuring cup and flood with juice. Bring sugar, vinegar and peppers to hard … Continue reading Hawaiian Hot Pepper Jelly

Low Calorie Jelly

Janie Jowers 2 cups unsweetened grape juice 1 cup water 1/2 cup tapioca Add sweetener to equal 3 cups sugar; mix. Let ingredients set for five minutes to allow tapioca to soften. Bring to a boil and boil one minute. Skim foam and pour into jars. Use any fruit juice.

Strawberry Preserves

2 cups sugar 1 cup water Boil together until syrup spins thread. Add 2 cups whole strawberries. Boil 10 minutes. Add 2 more cups strawberries and 2 more cups sugar. Boil 10 minutes more. Skim and set aside until following day. Stir well and seal cold in sterile jars. Makes about 4 hald pints.

Cranberry Sauce Jelly

Mrs. Sam Bass 1 package Cranberries, washed good and stemmed 3 cups water Boil till berries pop open. Cook till good and tender. Mash good. Use 2 cups juice to 1 cup sugar. Approximately 2 cups sugar to 4 cups juice. Cook till jells....stirring almost constantly..like jelly and pour into mold.