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Recipe Book

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Recipe Book - Page Text Content

FC: Laura & Jason August 6, 2011

1: Favorite Recipes

2: Peach Lavender Jam 3 Tbsp dried lavender 3/4 C boiling water Steep for 20 minutes, strain and save liquid 6 C fresh peaches, peeled and chopped 2 lemons, juiced, saving lemon halves 7 1/2 C granulated sugar Combine all ingredients, including lemon halves, and bring to full rolling boil over high heat. Continue rolling boil for ~ 15 minutes or until jam sets. Discard lemons and ladle jam into hot, sterilized jars.

4: Peach Conserve 1 lg orange, chopped, including pulp 1 sm lemon, chopped, including pulp 3 lb peaches, peeled and chopped Combine all and mix in: 8 oz golden raisins 3 1/2 C granulated sugar Bring to boil, reduce heat and simmer, stirring frequently, until thick, ~ 1 hour. Stir in 4 oz pecan pieces and cook 5 minutes. Then add 1/4 C bourbon. Ladle into hot jars and process for 15 minutes. Serve over cream cheese with baguette.

6: Pear Raspberry Jam with Chambord 6 medium pears, peeled and chopped 15 oz fresh raspberries, crushed 7 C granulated sugar 2 tsp lemon peel, chopped 2 Tbsp fresh lemon juice 1 pouch liquid fruit pectin 1/4 C chambord Combine first 5 ingredients and bring to rolling boil on high heat and boil for 3 minutes, stirring constantly. Add pectin and boil for an additional 3 minutes. Add chambord and ladle into hot, sterilized jars.

8: Strawberry Fig Jam 2 C fresh chopped figs 2 C quartered strawberries 5 C granulated sugar 3 Tbsp fresh lemon juice 1 pouch liquid fruit pectin Place first 3 ingredients into large stainless steel saucepan and bring to rolling boil on high heat. Boil hard for 2 minutes, stirring constantly. Mix in pectin and remove from heat. Ladle into hot, sterilized jars.

9: B.R. Cohn Vineyards

12: Peach Amaretto Jam 4 C peaches, peeled and chopped 1/2 C fresh lemon juice 7 C granulated sugar 2 - 3 oz pouches liquid fruit pectin 1/4 C Amaretto liqueur Combine all, except liqueur and pectin, over high heat and bring to full rolling boil. Boil for 2 minutes, stirring constantly. Add pectin and boil 1 additional minute. Remove from heat and stir in amaretto. Ladle into hot, sterilized jars.

14: Peach Cherry Jam 1 C canned tart cherries (packed in water), drained and chopped 3 C fresh peaches, peeled and chopped 2 Tbsp fresh lemon juice 5 1/2 C granulated sugar 1 - 3 oz pouch liquid fruit pectin Combine all, except pectin, over high heat to full rolling boil. Boil for 2 minutes, stirring constantly. Stir in pectin and boil 1 additional minute and remove from heat. Ladle into hot, sterilized jars.

16: Spiced Wine Peach Jam 1/2 C golden raisins 1/3 C red wine 4 C peaches, peeled and chopped 3 Tbsp fresh lemon juice 5 C granulated sugar 1/2 tsp ground cinnamon 1/2 tsp allspice 1 - 3 oz liquid fruit pectin Bring raisins and wine to a boil in small saucepan. Transfer to large saucepan and combine with peaches and lemon juice and bring to rolling boil on high heat. Add sugar and boil for 2 minutes, stirring constantly. Add pectin and boil 2 additional minutes. Remove from heat, add spices, then ladle into hot, sterilized jars. Try serving with cream cheese and crackers.

17: B.R. Cohn Cabernet Vineyard

18: Crunchy Bread and Butter Pickles 70 pickle cucumbers, sliced 2-4 white onions, sliced 1/3 C kosher salt 3 cloves garlic, halved Cover with ice and let stand 3 hours. Drain and pack in clean jars. Boil the following to make brine: 10 C granulated sugar 6 C cider vinegar 6 Tbsp mustard seed 1 Tbsp tumeric 1 Tbsp celery seed Fill jars, seal, and water bath for 10 minutes.

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Default User
  • By: Kim F.
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    • By: laura n.
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About This Mixbook

  • Title: Recipe Book
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: over 5 years ago
  • Updated: over 5 years ago

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