The Quilt Inn Country Cookbook

Aliske Webb

Crush berries lightly with fork and place in mixing bowl. Grate peel from orange.

Chop orange segment to yield 1/4 cup. Stir into berries along with grated peel and

sugar. Let stand 10 minutes.

Stir in lemon juice and Certo. Stir until sugar is dissolved (about 3 minutes).

Pour into sterilized jars and seal. Let stand at room temperature for 24 hours Store in

refrigerator. Keeps up to one month.

Peach Relish

cups finely chopped fresh peaches

3/4 cups sugar

/2 cup white vinegar

tbsp. dry mustard

tbsp. onion, grated

pouch liquid fruit pectin (1/2 bottle)

Combine fruit sugar, vinegar, mustard and onion in large saucepan. Cook and

stir over high heat until mixture comes to a boil. Boil hard for 1 minute, stirring

constantly. Remove from heat. Stir in liquid pectin. Skim off foam. Stir and skim for 5

minutes while cooling slightly. Pour into sterilized jars, deal with new lids or hot paraffin.

Sweet Georgia Jam

lbs. peaches

/4 cup lemon juice

cup pure maple syrup

tsp. cinnamon

Blanch peaches in boiling water to loosen skins. Drain, cool and peel. Pit and

chop finely.

Combine peaches, lemon juice, maple syrup and cinnamon in non-aluminum

pot. Bring to a boil and gently cook for 10 minutes or until thick. Test by dropping onto

cool plate—jam should hold its shape if cooked.

Remove from heat. Skim off foam. Ladle into sterilized jars and seal. This is

delicious served with pancakes or crepes.

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Country Cooking