This recipe is from Molly Liggin Rankin. She offered this tip: better put “Japanese Persimmon”….that’s what we used…not sure how native persimmons work out, especially if they’re not ripe enough. I found that Japanese Persimmons don’t have to be soft to be tasty.
- 4 cups mayhaw or plum juice or juice and pulp
- 1 box fruit pectin
- About 18 – 20 packets of Equal or Sweet One of 12 packets of Sweet ‘n Low
Measure juice into large saucepan. Stir in pectin and let sit about 10 minutes. Place over high heat and stir until mixture comes to a full rolling boil that cannot be stirred down. Boil for 1 1/2 to 2 minutes. Remove from heat; add artificial sweetener to taste and stir for two minutes to thoroughly. Skim off foam with a metal spoon. Pour into hot, sterilized jars, leaving 1/4 inch headspace. Wipe threads and jar rim clean with a damp towel. Seal with new lids prepared according to manufacturer’s instructions. Process in boiling water bath for 10 minutes or store in refrigerator.
Berry Jam with Regular Pectim: Using Artificial Sweeteners:
Add about 1/4 cup water to each quart of berries. Cook about 10 minutes. Remove seeds from about half the berries for a better texture. Use same procedure as above. You will get a product that has a good spreading consistency by without a firm get. The flavor should be even better.
- 4 cups strained juice
- 1 box powdered pectin
- 5 1/2 cups sugar
Measure juice into a large pot (about 8 to 10 quart size). Mix pectin thoroughly with juice and bring quickly to a hard, rolling boil, stirring occasionally. Add all the sugar at one time. Stir until sugar dissolves, and bring again to a full rolling boil (a boil that rises to the top and cannot be stirred down). Boil hard for 1 minute and 15 seconds, stirring constantly. Remove from heat; skim off foam with a metal spoon. Pour at once into sterilized jelly jars, leaving 1/4 inch headspace. Wipe jar edge with a damp towel, and seal with new lids according to manufacturer’s instructions. Makes about 6 half-pint jars.
Note: You can process five minutes in a boiling water bath to ensure a good seal. Low methoxyl pectins are available for making jelly with less sugar.
- 1 watermelon rind
- ground ginger or cinnamon stick and cloves
- canning lids and rings
Step 1: Peel off all green portions of outer rind and all red melon, leaving only the white rind. Cut in strips about 1/2 to 3/4 inch thick. Measure in quarts. Soak in cold salted water about 6 hours or overnight. For salt solution, use 1/2 cup salt to 1 gallon of water.
Step 2: Drain, rinse in cold water and drain again. Mix 2 teaspoons ground ginger in each quart of water and barely cover melon rind. Cook until fork tender (about 10 to 12 minutes). Do not overcook.
Step 3: For each 2 quarts of raw prepared rind, make a syrup using 5 cups sugar, 3 cups water, 1 lemon, sliced (seeds removed). Boil syrup 5 minutes; add precooked rind and boil gently until preserves are clear and translucent (about 1 1/4 hours). If syrup becomes too thick before rind is clear, thin by adding a small amount of boiling water.
Step 4: Fill hot, sterilized jars with preserves and syrup to within 1/2 inch of top. Wipe sealing edge clean, and put on new lids prepared according to manufacturer’s instructions. Seal, cover with boiling water and simmer for 10 minutes. Remove and place on towel away from drafts.
Variation: For a great flavor, but darker color, use cinnamon and cloves instead of ginger. Use above proportions with these changes: Precook in clear water (no ginger). To syrup, add 2 sticks cinnamon and 1 teaspoon whole cloves tied in clean thin white cloth. Remove spice bag before filling jars.
- 4 cups crushed berries (about 1 1/2 quarts whole berries)
- 2 tablespoons lemon juice
- 1 box powdered pectin
- 4 cups sugar
Wash and thoroughly crush fully ripe blueberries. Measure 4 cups; add lemon juice. Measure sugar and set aside. Place berries in a large flat bottomed kettle, add pectin and stir until dissolved. Bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat, skim with a metal spoon, and pour into sterilized jars to within 1/4 inch of top. Seal with new lids and process in a water bath canner at simmering temperature for 10 minutes.
Makes about 7 half-pints.
- 4 cups juice and pulp without seeds
- 2 tablespoons lemon juice
- 1 package fruit pectin (Mrs. Wage’s Lite Home-Jell)
- About 24 – 30 packets of Equal or about 18 – 20 packets of Sweet ‘n Low (or to taste) ***Saccharin also comes in liquid form. Try about 3 or 4 teaspoons.
Measure 1 quart (4 cups) berry juice, or juice and pulp, into a large pan or kettle (about 8 quart size). Add lemon juice and stir in pectin. Let sit about 10 minutes. Place on high heat and stir constantly to a full rolling boil that cannot be stirred down. (Foam will boil up close to top.) Boil 1 1/2 to 2 minutes. Remove from heat. Add artificial sweetener. Stir for two minutes to mix thoroughly. Remove foam with a metal spoon.
Pour into hot sterilized jars and seal with new lids according to manufacturer’s instructions. Process in a boiling water bath for 10 minutes. Or you can store in refrigerator. The processing step is important since there is no sugar as a preservative.
Watermelon Rind Preserves
- 2 qt watermelon rind
- 5 cups sugar
- 3 cups water
- 2 lemons
Peel off all green portion of outer rind and inside of the melon, leaving only the white rind. Cut into strips about 1/2 to 3/4 inch thick. Measure in quarts. Soak in cold salt water about 6 hours or overnight. For salt solution, use 1/2 cup salt to 1 gallon water. Drain; rinse in cold water and drain again. Mix 2 teaspoons ground ginger in each quart of water and barely cover melon rind. Cook until fork-tender (about 10 to 12 minutes). Don’t overcook. For each 2 quarts of raw prepared rind, make a syrup using 5 cups sugar, 3 cups water and 1 lemon, sliced. Boil syrup 5 minutes; add precooked rind and boil gently until preserves are clear and translucent (about 1 1/4 hours). If syrup becomes too thick before rind is clear, thin by adding a small amount of boiling water. Later in cooking, add another sliced lemon. Fill hot, sterilized jars with preserves to within 1/2 inch of top. Seal and process for 10 minutes in a boiling water-bath canner.
For great flavor, but darker color, use cinnamon and cloves instead of ginger. Use above proportions with these modifications. Precook in clear water (no ginger). To syrup, add 2 sticks cinnamon and 1 teaspoon whole cloves, tied in a thin, white cloth bag. Remove spice bag before filing jars.
- 4 cups strawberries, stemmed
- 5 cups sugar
Let stand until sugar dissolves, then boil 7 minutes. Then take them off the stove and let set overnight. Shake them several times when you are passing by. Put in jars cold and seal with melted paraffin.
- 5 lbs sugar
- 7 lbs figs
Wash figs and weigh sugar and figs. Add 1/2 cup water. Cook slowly for three or four hours. Add 1 thinly sliced lemon. Put in sterilized jars and seal.
- 3 lbs crab apples
- 4 cups water
- 3/4 cup sugar to each cup juice
Wash and stem crab apples. For each 3 pound of crab apples, add 4 cups of water. Bring to a boil and cook 15 minutes or longer. Strain through a damp jelly bag or several layers of dampened cheesecloth. for crystal clear jelly do not squeeze or press the bag. Add 3/4 cup sugar to each cup of juice. Measure no more than four cups of juice into a deep saucepan. Boil rapidly to the jelly stage. To test whether juice will jell, take up a spoonful of juice, cool a moment and pour back into the pan from the side of the spoon. When the jelly is ready, drops of jelly will come together and “sheet” off the spoon. Begin testing after cooking 5 minutes. The jelly stage is 8° above boiling on a jelly thermometer (220°). Skim off the froth from top of the jelly. Fill prepared glasses to within 1/4 inch of the rim. Seal by covering with a thin layer of paraffin. Label, stating the kind of jelly and date. Store in a dark, cool place.