ipe pink guavas for this recipe; pink guavas are ripe with
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
egrees F.
Smear the guava jam on 1 slice of brioche
heavy saucepan, combine the guava paste, the strawberries, the water
Cook
the
Guava
paste
and
sugar over medium to high heat, until boiling.
Then add the butter and Sure Jell.\tPour into pint jars.
Makes about 6 pints of jam.
as dissolved.
After the jam comes to a full boil
In small saucepan, combine gelatin, sugar and reserved juice from pineapple.
Cook over low heat for 5 minutes, until gelatin and sugar are dissolved, stirring constantly.
Transfer to large bowl; stir in crushed pineapple, nectar, sour cream and salt until well combined.
Chill 1 1/2 hours, stirring occasionally, until mixture is consistency of unbeaten egg whites.
Coat an 8 cup mold or bowl with nonstick cooking spray; pour in gelatin-pineapple mixture.
Chill 8 hours or overnight until firm.
Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
Add zucchini then flour mixture.
Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
When toothpick inserted into cake cames out clean.
In the food processor mix cheese and jam spread on cooled cake.
Press coconut into frosting of cake.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Combine the pineapple, lime juice, lime zest and
side.
Combine peaches and pineapple in a large pot. Cook
Cream together until light and fluffy the salad oil and sugar. Add well beaten eggs.
Sift flour before measuring and add it to the
spices and salt.
Dissolve soda in buttermilk, add it and the
dry mixture alternately to the egg, sugar and salad oil mixture.
Beat after each addition.
Lightly dredge the fruit and nuts
with\textra
flour
and
add.
Next,\tadd pineapple and jam. Stir to get good distribution.
Grease and flour 3 (8 or 9-inch) pans.
Fill and bake 30 to 35 minutes at 350\u00b0.
eel, 2-cups undrained, crushed pineapple, and 1-cup of wine
our liking.
Ladle hot jam into hot jars leaving 1
Remove top from pineapple; cut into wedges.
Remove rind and eyes from wedges.
Remove core.
Cut unpeeled orange and lemon into quarters; discard seeds.
Grind pineapple, orange and lemon in food chopper.
Combine fruit and sugar.
Cover and refrigerate at least 5 hours.
Cook in large kettle.
Heat to boiling, stirring frequently.
Boil gently over medium heat 25 minutes until thickened.
Fill prepared jars.
Seal jars.
Cool before storing.
Cook zucchini and sugar for 6 minutes.
Add pineapple and juice; cook 8 minutes.
Remove; add Jell-O.
Stir for 1 minute. Skim and put in jars.
Cool before covering.
Will be thin, but will thicken in refrigerator.
Freezes very well.
You can substitute any flavor of jello; orange works very well.
Heat pineapple\tand strawberries along with lemon juice and sugar.
Bring
to
a full rolling boil; cook, stirring for one minute.
Remove
from
heat
and
stir in Certo.
Stir and cool 10 minutes.
Put
into
margarine
cups.
Makes
about 5. Cover and place in refrigerator.
Not necessary to seal.
Will keep for 2 to 3 months, unsealed.
Mix well the pineapple and 3/4 cup water.
Add lemon juice. Add sugar to fruit in saucepan and mix well.
Place over high heat.
Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat and, at once, stir in Certo.
Skim off foam with metal spoon.
Then stir and skim for five minutes to cool slightly and to prevent floating fruit.
Add flavoring and coloring.
Bring all ingredients, except lemon juice, to a boil in a 2-quart saucepan.
Reduce heat and simmer 25 to 30 minutes, stirring occasionally, until mixture is thick as applesauce and pineapple is translucent.
Stir in lemon juice.
Pack into hot jars, cover completely, cool and refrigerate.
Makes 4 cups.
Make double recipe graham cracker crust (holding back 1 cup). Bake in large cake pan.
Blend cream cheese with sugar; add whipped cream or Dream Whip (Dream Whip cuts calories, but adds sweetness). Pour into prepared crust.
Sprinkle with the reserved crumbs and chill for several hours or overnight.
Serves 16.
Can be halved easily; fits regular pie tin.