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Basic Strawberry Jam


 2 qt Strawberries;
fresh, crushed
6 oz Sugar

Combine berries and sugar. Bring slowly to a boil, stirring until the sugar is dissolved. Cook another 40 minutes, until the mixture begins to thicken and gel, stirring frequently to prevent sticking. Remove from heat.

Ladle the mixture into hot, sterilized jars, leaving 1/4-inch headspace. Process pint jars for 15 minutes in boiling water bath.


Basic Apricot Conserve
1 lb. dried apricots
1-3/4 cups sugar
3 cups water
1/2 cup orange juice

Chop apricots finely.
Place in 3-1/2 to 4 quart crockpot and add sugar,
water, and orange juice.
Stir well to blend.
Cover crockpot and cook on high for 2-1/2 hours, stirring twice during cooking.

Uncover crockpot and cook on high for 2 hours longer,
stirring frequently,
until preserves
have thickened.

Spoon mixture into clean, sterilized jam jars and seal.
You can process the jars of preserve, covered by 2" in a boiling water bath for 10-15 minutes, or just keep the jars
in the refrigerator for up to 3 weeks. Refrigerate after opening jars.


Basic Orange Marmalade


1-1/2 pounds Seville oranges
juice of 1 large lemon
2-1/2 cups water
3 pounds sugar, warmed

Wash the fruit, then cut it in half and squeeze out the juice. Tie the pith and pips in a muslin bag and shred the peel. Soak the peel and the muslin bag in the water overnight.

Put the peel, muslin bag and the water in the pressure cooker. Put on the lid and bring to HIGH (15 pounds) pressure. Cook for 10-15 minutes, according to the thickness of the peel. Reduce pressure at room temperature. The peel must be really tender before the sugar is added. To test, let it cool, then press a piece of peel between thumb and forefinger.

When it is cool enough to handle, take out the muslin bag and squeeze the juice from it into the cooker. Then add the warmed sugar. Stir over gentle heat until the sugar is dissolved, then boil it rapidly in the open cooker until setting point is reached (sugar temperature should be 221 degrees F.). Skim if necessary and let the marmalade cool until skin starts to form before pouring it into warm, dry jars. This prevents the peel rising in the jar. Cover each jar immediately with a waxed disc; when it is cool, cover with cellophane or a lid.

Yield: about 5 pounds marmalade


 

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