issolves.
Stir in liquid pectin. Return to a rolling boil
Never double canning recipe!
Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
Pour hot into hot jars, leaving 1/4\" head space. Adjust caps.
Process 10 minutes in boiling water bath.
Brandied Plum Jam: add 1 cup brandy to fruit mixture.
Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.
ix 3 teaspoons pectin (large envelope) with 3-cups
arge pot with lemon juice pectin and margarine. Stir well and
Empty contents of fruit pectin box into a small saucepan.
Add 1/2 cup water.
Bring mixture to a boil and boil 1 minute, stirring constantly.
Pour mixture into a measuring cup, and add cold water to make 1 cup.
A 1/4 c equals 3 oz pkg of commercial liquid pectin.
Refrigerated left over, use within 1 week.
Prepare syrup by combining 1 package of powdered pectin with 1 cup water in saucepan. Heat to boiling and boil 1 minute. Remove from heat and add 1 3/4 cup cool water. Cool.
Add more water if thinner syrup is desired. Pack as described for Syrup pack.
ugar.
Follow procedure on pectin container for the rest of
Crush peaches in saucepan; stir in sweetener, fruit pectin, lemon juice and ascorbic acid.
Bring to a boil; boil for 1 minute.
Remove from heat.
Continue to stir 2 minutes.
Pour into freezer containers.
Cover and freeze.
Crush strawberries in 1 1/2-quart saucepan.
Stir in artificial sweetener, food coloring, powdered fruit pectin and lemon juice.
Bring to a boil; boil 1 minute.
Remove from heat. Continue to stir 2 minutes.
Pour into freezer containers.
Cover and freeze.
Thaw before serving.
Store in refrigerator after opening.
In a medium bowl, combine fruit puree, fruit juice and honey until mixed.
Add 1 rounded T of the pectin and stir for 3 minutes.
Pour mixture into popsicle molds. If using wooden sticks, wait 5 minutes and then insert sticks.
Freeze until solid (8-12 hours).
arge stockpot with sugar and pectin and stir to coat.
Wash strawberries; drain.
Remove Stems.
Crush strawberries on layer at a time. (I use a potato masher for this.).
Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
Bring to a boil, stirring occasionally.
Add sugar, stirring until dissolved. Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat, and skim foam if necessary.
Ladle into hot, sterilized jars, leaving 1/4 inch head space.
Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
Let braunschweiger and cream cheese set at room temperature until softened.
Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
Form into a ball and refrigerate for 1 hour to firm ball.
After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
Lay sliced olives over the surface.
Chill then serve with crackers.
In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy.
Gradually add sugars and beat until just combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Form cheese into a ball using hand protection (Saran wrap, wax paper, etc).
Optional- just before serving, roll in additional chocolate chips or nuts of your choice.
Serve with graham crackers.
Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
With a spoon pull mixture toward middle of the bowl and try to form a ball.
Then cover and place in refrigerator until chilled and firm.
After it has chilled, it will be easier to work with.
Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
Roll until all sides are coated and press the cheese into the ball.
f the bowl, making a ball shape, cover bowl, and refrigerate
Mix all ingredients together and form ball.
Roll ball with remaining 1/2 nuts.
Mix ingredients well.
Roll into ball. Put reserved nuts on waxed paper. Roll ball over nuts until covered.
With a pencil or crayon, mark styrofoam ball into 8 equal sections.
Along these lines, insert whole cloves to outline the sections.
Cover one section at a time with white glue, then sprinkle with one of the spices until styrofoam is completely covered.
Alternate sections of whole and ground spices.
Let the ball dry, then decorate with a sprig of holly or pine.
Make a loop of the ribbon and pin it to the ball so it can be hung.
rap around cheese, forming a ball; refrigerate until set, at least