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The Quilt Inn Country Cookbook
Aliske Webb
stir in pectin. Continue boiling 25 to 30 minutes. Test for setting by dropping on a cool
plate. Jam should keep its shape if cooked. Remove from heat, skim foam from top
while cooling to prevent fruit from floating to the surface. Stir in liqueur. Pour into
sterilized jars and seal.
Savory Jelly
This is excellent served with turkey or baked ham.
2
3
2
2
1
cups dry white wine
cups sugar
tbsp. tarragon flavored vinegar
tsp. dried tarragon leaves, chopped fine
pouch liquid fruit pectin (1/2 bottle)
Combine wine, sugar and vinegar in saucepan. Add tarragon leaves. Bring to
full boil and boil for 1 minute, stirring constantly. Remove from heat. Stir in pectin. Strain
mixture through a fine sieve to remove leaves, if desired. Pour into sterilized jars and
seal.
Watermelon Pickles
half a medium watermelon
5
2
1
1
1
1
1
cups sugar
cups vinegar
cup water
lemon, sliced
tbsp. whole cloves
tbsp. whole allspice
tbsp. ginger
l cinnamon stick
Discard (eat) pink flesh of watermelon. Remove outer green skin. Cut fleshy rind
into 1–inch pieces. Should make 5 cups rind. Soak overnight in salt water (2 tbsp. salt
to 1 quart water). Drain.
Cover with water and simmer until tender (about 30 minutes). Drain.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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