Strawberry Jam
Ingredients:
2 quarts crushed strawberries
6 cups Sugar
Method:
Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath.
Orange Marmalade
Ingredients:
4 pounds Seville oranges
8 pounds sugar
8 pints water
2 lemons
Method:
Wash and dry the Oranges and Lemons. Cut into very thin slices; remove the pips and large pieces of pith and tie in muslin
Put all into a suitable pan with the water and boil gently for about 1½ hours until the liquid is reduced by one half in volume and the peel is tender.
Remove the muslin bag containing the pips. Add the sugar; stir constantly until it is dissolved (Preserving or Castor Sugar dissolves fastest}
Boil rapidly for about 10 minutes, or until it will form a jelly when tried with the “Test for Set”. Leave a short time to allow a little cooling to occur, stir well and pour into hot jars. Then Seal and Label them.
Kiwi Lime Marmalade
Ingredients :
4 kiwis, peeled and trimmed
Zest of 1 lime, slivered
3/4 cup granulated sugar
2 tablespoons fresh lime juice
Method:
Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch cubes. Combine the kiwis with remaining ingredients in a deep 2 1/2-quart microwave-safe casserole, and stir well. Cook, uncovered, at HIGH for 5 minutes. Stir; return to the microwave, and cook until thick, another 6 minutes. Let the marmalade to cool to room temperature; then cover tightly and refrigerate. It will keep for 1 week in the refrigerator.
Guava Jelly
Ingredients :
Guava 4 lb
Sugar according to measurement of syrup
Lime up to taste
Method:
Wash Guavas, cutt in to quarters, place in a large pot and cover fruit with water. Cover pot and bring to boil, boil for two hours. Leave for few hours until cool completely. Strain through cheese cloth. Do not squeeze. Liquid should be clear. Mesure amount of liquid strained add 3/4 cup of sugar for each cup of liquid, add lemon juice to taste.Cook to jelly point (until syrup forms a bead when drop on to a plate). Skim off skum from top while cooking. Pour in to hot sterilized bottles leaving space at top. Then Seal and label.
