This request inspired another brainstorm. If anyone has a good recipe for peach chutney please include it, but also your favorite recipes for chutney, preserves, jellies, and jams.
Here's a quick and easy jam to make. It doesn't keep well, so use it up quick.
Put the berries (still frozen) and sugar in a pan and cook until almost boiling. Cool and refrigerate. Lasts a week or two. That's it.
By Alekscat from Richmond, VA (08/04/2001)
Here are our family's favourite recipes. Happy cooking.
Submitted by: Christine Moore
Note: This recipe is something I always remember my grandmother, Annie Downes making. We used to spread it on toast or bread, or use it to make lemon tarts. These were the original instructions for this recipe. The ingredients were as listed, but the actual instruction were as follows:
Place sugar, butter, lemon juice, rind of 2 lemons, in double boiler pan, stir till dissolved, then add beaten eggs. (less eggs if large, 4 duck eggs). Cook till mixture thickens. (If dried eggs use five, half amount of water and one shell egg).
Keeps for about three months. Best kept for a week or two before eating. You can also use marrow for this chutney instead of pumpkin.
If you have no microwave, put all ingredients in a large pan, bring to boil and simmer for about 50 minutes. Cool, adjust seasoning and put in sterilised jars. (08/04/2001)
By Hilary from Vienna, Austria
I got this recipe from Tavolo.com. This store has a neat recipe site.
Combine all the ingredients in a large bowl and toss gently until thoroughly combined. Cover and refrigerate overnight.
By Margaret (08/04/2001)
I make the easy strawberry jam with the recipe that comes in the Sure-Jell box. It is easy to make and freezes well for up to 6 months. You can also find the recipe on the Smucker's Fruit Pectin box. You can find numerous types of jellies and jams and they even come in "No Sugar Added" for those of you that do not want to add lots of sugar.
By Richard from Cocoa Beach FL. (08/07/2001)
Add sugar to tomatoes in heavy pan. Boil for 20 minutes. Stir in gelatin and mix well. Pour into sterilized jars and seal. Looks and tastes like raspberry jam.
Measure sugar and set aside. Measure water into large pan. Add Sure Jell and soda. Mix well. Bring to a boil and let boil hard for 1 minute while stirring. Stir in sugar; then Jello. Bring to full rolling boil and boil 1 minute. Skim foam and pour into jars and seal.
Combine blossoms and water. Bring to boil and simmer for 3 minutes. Strain through a cloth. Measure 3 cups of this "juice" into a large pan. Add Sure Jell. Bring to a rolling boil. Add sugar all at once. Bring to a boil and cook, stirring, for 3 minutes. Add color and orange extract. Pour into jars and seal.
I also have a tip for making Apple Butter although I have misplaced my recipe. This will work for any Apple Butter recipe. Mix as usual in a large pan, but instead of cooking it on the top of your stove, place it in the oven at 375 degrees F. Stir it occasionally, and just let it bake until it is the thickness that you desire. No more scorching.
By Harlean (from Arkansas) (08/09/2001)
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