I found this at www.motherearthnews.com. I thought I would share it.

Ingredients

5 cups raspberries, crushed (use a potato masher or other implement to crush the berries)
6 cups sugar
1 pack pectin
1 cup white chocolate chips (spring for the Guittard or other gourmet chocolate if it’s available in your area)
1/4 cup coffee liqueur (Starbucks or Kahlua)

Instructions

Heat raspberries while slowly adding in the pectin. Once the raspberries are at a full boil that you cannot stir down, add in the sugar. Return to a full rolling boil, stirring for one minute. Take the raspberry mixture off the heat and add in the white chocolate. It will take awhile to melt, so be patient (unless you want chunks of white chocolate in your jam). After the white chocolate has melted, add the coffee liqueur and stir until well blended. Because the raspberry jam is quite hot, the alcohol will burn off, so if you want to have more of the alcohol flavor, add it in at the very end. Pour jam into sterilized canning jars and process in a hot water bath for 10 minutes. That is, assuming you haven’t eaten half of it already. Yields 10 pints.

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I found this at www.culinarycafe.com. I thought I would share it.

Yields: 5 half pints

Ingredients:

* 6 pounds ripe pears (about 16 large) peeled, cored and chopped
* 3 cups apple juice
* 4 (3-inch) sticks cinnamon, broken into pieces
* 2 (1-ounce) slices fresh gingerroot
* 12 whole allspice
* 8 whole cloves
* 3 cups sugar

Combine pears and apple juice in a large pot. Tie broken cinnamon sticks and next 3 ingredients in a piece of cheesecloth; add to pear mixture. Bring to a boil; cover, reduce heat, and simmer 45 minutes to 1 hour until pears are tender. Drain pears, and discard spice bag. Mash pears or process in food processor until smooth. Return pear puree to pot and add sugar. Cook, uncovered, over medium heat 30 to 40 minutes or until mixture thickens, stirring frequently. Remove from heat, and quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.

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I’ll see you in the backyard!

I found this at www.allrecipes.com. I thought I would share it.

INGREDIENTS

* 4 1/2 cups white sugar
* 1 cup cornstarch
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 teaspoons salt
* 10 cups water
* 3 tablespoons lemon juice
* 2 drops yellow food coloring
* 6 pounds apples

DIRECTIONS

1. in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
5. Put lids on and process in a water bath canner for 20 minutes.

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I’ll see you in the backyard!

I found this in the September/October 2008 issue of Countryside & Small Stock Journal. I thought I would share it.

2 quarts green tomatoes
2 quarts red tomatoes
1 bunch celery
3 large onions
1 small head cabbage
2 cucumbers
3 sweet green peppers
1/2 cup salt
6 cups vinegar
1 teaspoon mustard

Prepare and chop all veggies. Mix with salt and let stand overnight. In morning drain and add vinegar and mustard. Bring to a boil and simmer thirty minutes. Seal in hot jars.

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I’ll see you in the backyard!

I found this at About.com:SouthernFood. I thought I would share it.

Ingredients:

* 1/2 medium cantaloupe
* 3/4 pound granulated sugar
* 3 tablespoons fresh lemon juice

Preparation:
Cut cantaloupe into sections. Remove seeds. Remove rind. Cut firm portion of pulp into uniform pieces (should have about 1 pound). In a non-reactive saucepan, add sugar to melon in alternate layers of melon and sugar. Let stand 24 hours. Add the juice of one lemon. Bring to boil and boil quickly until the fruit is clear and tender. Remove fruit to shallow dishes or trays with slotted spoon. If syrup is too thin, continue cooking until thicker. Pour hot syrup over fruit and allow to stand overnight so fruit will absorb some of the syrup. Next day, boil jars, seals, and rings to sterilize, following manufacturer’s directions. Pack cantaloupe cold in sterilized jars. Seal and process at simmering for 30 minutes.
Makes about 3 8-ounce jars.

I hope you enjoy it.

I’ll see you in the backyard!

I found this in the September/October 2008 issue of Countryside & Small Stock Journal. I thought I would share it.

4 cups ripe tomatoes
3 cups sugar
1 tablespoon lemon juice
6 oz. strawberry gelatin

Put tomatoes in the blender and puree.
Transfer to a saucepan with sugar and lemon juice.
Boil 15 minutes.
Add gelatin.
Boil 5 minutes.
Pour into hot jars. Adjust lids.
Process in a boiling water bath for 10 minutes.

Make 5 half-pints.

M. Breeeman- Ohio

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I’ll see you in the backyard!

This comes from the September/October 2008 edition of Countryside and Small Stock Journal.

20 tomatoes, peeled and chopped
1-1/2 cups onions, chopped
1 cup green peppers, chopped
1-1/4 cups sugar, white or brown
2 teaspoons celery seed
2 teaspoons plain salt
3/4 teaspoon each of cinnamon, cloves, ginger and allspice
1 cup vinegar

Mix all ingredients in a large heavy kettle.
Bring to boil and then simmer, stirring occasionally, until as thick as desired.
Pour, boiling hot, into hot jars. Leave 1/4inch headspace and adjust lids.
Process 10 minutes in boiling water bath.
Makes about 8 pints.

M. Brenneman- Ohio

I hope you enjoy it.

I’ll see you in the backyard!