| 227 | 228 | 229 | 230 | 231 |
| 1 | 69 | 138 | 206 | 275 |
|
The Quilt Inn Country Cookbook
Aliske Webb
1
1
1
1
4
2
1
/3 cup drained chopped ginger
tbsp. chili powder
tbsp. mustard seed
tsp. salt
tbsp. mixed pickling spice
1/2 cups cider vinegar
1/2 lbs. brown sugar
Tie pickling spice in cheesecloth bag. Place in large bowl or crock with other
ingredients. Cover, let stand 24 hours.
Turn mixture into heavy kettle, bring to boil and simmer uncovered for 45
minutes or until chutney is thick, stirring occasionally. Remove spice bag. Ladle mixture
into sterilized jars and seal. Store in a cool, dark place.
Strawberry Daiquiri Jam
1
2
1
3
1
4
cup prepared ripe strawberries
/3 cup unsweetened pineapple juice
/3 cup lime juice
cups sugar
pouch liquid fruit pectin (½ bottle)
tbsp. dark rum
Clean and hull strawberries. Crush. Place 1 cup berries in glass bowl. Add
pineapple, lime and sugar. Bring mixture to a full boil for 1 minute. Add liquid fruit
pectin and rum. Stir and skim for 5 minutes. Let cool slightly to prevent fruit from
floating to the top. Pour into sterilized jars. Cover with new lids or hot paraffin.
Raspberry Orange Jam
2
1
4
2
1
cups fresh raspberries
orange
cups sugar
tbsp. lemon juice
(3 ounches) pouch liquid Certo
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
Page
Quick Jump
|