- 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 scalded milk
- 3 1/2 cups sugar
- 2 Tbsp cornstarch
- 1/4 teaspoon salt
- 6 eggs, beaten
- 1 can sweetened condensed milk
- 1 large can evaporated milk
- 1 quart mashed peaches, fresh or frozen (including frozen syrup)
- 2 Tbsp lemon juice
- 2 Tbsp vanilla
- 2 quarts more whole milk
Mix 2 cups sugar, cornstarch and salt in top of double boiler. Stir in scalded milk. Place over boiling water and cook 4 or 5 minutes, stirring occasionally.
Pour part of hot liquid into beaten eggs stir and add back to hot mixture, stirring constantly. Pour through a colander into a large container.
Add lemon juice to peaches and use blender, if available. Add canned milks, about 1 1/2 cups additional sugar, peaches and vanilla. Mix well.
Add enough whole milk to make about 5 quarts. Fill freezer bucket to fill line. Freeze.
Sugar Cookie Mix:
Mix according to directions on box for the rolled cookie (no water). Mash on the bottom of pizza pan. Cook for 8 minutes at 375° (golden brown).
Mix the following:
- 1 (8 oz) softened cream cheese
- 1/3 cup sugar
- 1/2 teaspoon vanilla
**Spread this over cooled crust**
Mix the following:
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup orange juice
Bring this to a boil and then boil for exactly one minute while stirring constantly. Remove from heat and set aside to cool while arranging your fruit.
Layer as much fresh or canned peaches and other fruit as you want on your pizza. (Do not use frozen fruit). Layer this in any pattern.
Drain all canned fruit before using and dry with a paper towel.
Spoon glaze over entire pizza and top with chopped pecan.
- 1 box white cake mix
- 4 eggs
- 1/2 cup water (1 Tbsp lemon juice and finish with water)
- 1 box pineapple orange gelatin
- 1 cup oil
- 1/2 cup fresh or frozen, mashed peaches
Mix dry gelatin with cake mix. Add oil and water; beat well. Add eggs, one at a time. Beat after each egg. Add peaches and mix. Bake in greased and floured tube pan at 325° for 45 minutes. Pour glaze over cake after removing from oven.
- 1/2 cup mashed peaches and juice
- 2 cups powdered sugar
- 1 tablespoon lemon juice
Combine and pour over hot cake.
- 3 cups fresh peaches
- 2 teaspoons cornstarch
- 2 teaspoons vanilla
- 2 cups sugar
- 2 tablespoons margarine
In 9 x 13 inch casserole dish, arrange fresh peach slices. Combine sugar and cornstarch and sprinkle over peaches. Dot with margarine and vanilla. Bake at 425° for 25 minutes.
While peaches are baking, combine 2 cups biscuit mix, 1/3 cup melted margarine, 1/2 cup milk, and 1 1/2 inch thin pats and cover cooked peaches with it. Bake at 425° for 20-25 minutes or until cheese biscuit crust is browned.
- 6 Tbsp butter or margarine
- 2 cups sugar, divided
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- Dash of salt
- 3/4 cup milk
- 2 cups sliced peaches
Melt butter in the bottom of a 2 quart baking dish. Combine 1 cup sugar, flour, baking powder, and salt; add milk and stir until mixed. Pour batter over butter in baking dish but do not stir. Combine peaches and remaining 1 cup sugar and spoon over batter. Do not stir. Bake at 350° for 1 hour.
- 3 large eggs
- 3/4 cup sugar
- 5 tbsp water
- 1 tsp vanilla
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Mayhaw Jelly for filling (about 1/2 cup)
Set oven at 375°. Grease and flour a 15 1/2 x 10 1/2 inch jelly roll pan, or spray with cooking spray.
Beat eggs until thick; add sugar gradually, continuing to beat. Add waster and vanilla; mix. Sift flour, baking powder and salt. Add all at once and beat until smooth. Pour into prepared pan. Bake about 12 – 15 minutes or until cake tests done. Do not overbake. It will be difficult to remove from pan and roll.
Turn out on towel well sprinkled with confectioners’ sugar. Quickly trim edges with a sharp knife, and roll up in towel. Cool, unroll and spread evenly with soft mayhaw jelly and roll again. Slice and serve plain, or garnish with a dollop of topping and fresh fruit.
- 3 cups cider vinegar
- 2 pounds brown sugar
- 6 pounds firm pears, cored, peeled and chopped
- 2 medium onions, chopped
- 2 cups golden raisins
- 3 Tbsp finely chopped fresh ginger root or 1/2 cup diced preserved ginger
- 2 cloves garlic, minced
- 1 tsp cayenne pepper
- 4 tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- 4 tsp mustard seed
In a large kettle, bring vinegar and sugar to a boil and stir until sugar dissolves. Add all remaining ingredients and bring back to a gentle boil. Lower heat and simmer, uncovered, over very low heat, stirring occasionally. Chutney should be thick and will take 1 1/2 hours or longer to reach proper consistency. An asbestos pad under the cooking pot will help prevent relish from scorching. Pour into sterilized jars and seal. Process in a boiling water bath for 10 minutes. When cool, check for a good seal and store in a cool, dark place.
Yield: about 12 pints
- 4 quarts ground pears (hard variety)
- 8 cups ground onions
- 8 sweet green peppers, chopped
- 2 hot red peppers, chopped
- 2 1/2 tsp salt
- 3 Tbsp dry mustard
- 2 Tbsp allspice
- 2 tsp cloves
- 2 tsp cinnamon
- 2 tsp tumeric
- 4 cups sugar
- 2 qts white vinegar
Peel and core pears; grind. Measure 4 quarts. Mix ingredients in order given and bring to a boil. Simmer 15 minutes. Pack into sterilized jars, wipe sealing edge and adjust caps. Process pint jars for 5 minutes in a boiling water bath canner.
Pear preserves are best made from firm-ripe fruit.
- 4 quarts sliced pears
- 2 cups water
- 6 cups sugar
- Lemon, sliced thinly
Wash, peel pears, cut into quarters and core. Cut into thin slices. Put into pan of lightly salted water to keep from turning dark during preparation. Put pears in a small amount of water, cover, bring to a boil ans cook a short time until barely fork tender.
When pears are barely tender, remove from pan, leaving juice. Measure juice and make a heavy syrup using juice as all or part of the liquid. Add 6 cups sugar to 2 cups liquid, stir and heat slowly until sugar is dissolved. Add lemon slices and bring syrup to a boil. Add precooked pears and keep syrup boiling on medium heat until preserves are clean and transparent and the syrup is the consistency of honey. This will take about 1 1/2 hours.
Do not stir, but occasionally lift gently from the bottom of the pan. Put preserves into hot sterilized jars to within 1/2 inch of top, wipe sealing edge clean and seal. Process preserves in a hot water bath at simmering temperature for 10 minutes.
Yield: about 4 pints
Note: Soft varieties do not need to be precooked before adding to syrup. Most pear varieties make a red preserve; however, some varieties make a beautiful creamy yellow preserve.