hill for later testing of jam thickness. In large deep heavy
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
To make the quince juice, wash & wipe off fuzz
Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.
Peel and core the quince, reserving both. Using a very
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
br>Cover, reduce heat to low, and simmer 10 minutes, stirring
ime to time.
Add sugar, cloves, and 1/2 tablespoon
>3. Place fruit, sugar and pectin in the 9
br>Combine apricots, rhubarb, and sugar in a pot. Cover and
ven after running through the Jam cycle, cut enough to fill
Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
Add remaining sugar. Boil hard for 1 minute.
Remove peaches from heat. Stir in cardamon and vanilla extract.
Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.
allon bag with 1 cup sugar and set overnight in the
Pit the plums and chop in a food processor. Measure 4-cups.
In a pan combine the 4-cups chopped plums, lemon juice and water.
Stir-in the dry pectin.
Bring to a boil and boil for one minute.
Add the sugar.
Bring back to a boil and boil hard for a full minute.
Ladle into sterilized jars. Adjust caps.
Water bath process 8-minutes.
Yield: 4-5 half pints and a taster for the fridge.
an in the following order: sugar, pectin, peaches, cloves, nutmeg, and
side.
Combine freezer jam pectin and sugar in a medium bowl
ings warm while preparing the jam. Have all tools ready and
In food processor combine butter and cottage cheese til smooth.
Put flour in medium bowl, stir in cottage cheese mixture; mix well.
Wrap dough in plastic wrap chill til firm.
Divide dough in half; roll out 12\"x12\" square; cut each into 16 squares.
Put a teaspoon jam in center of each square.
Pull corners of each square over jam, sealing edges firmly.
Bake350 degrees F 15-18 minutes or til edges are brown.
erries and crush.
Stir sugar into fruit juice.
Let
If canning the jam, prepare your canning jars and