Hot Food & Recipes

Servings: 7 Servings
Category: Jams | Condiments
Ingredients

• 2 lb Apricots; Peeled, Pitted,
• -And Mashed
• 1 pt Raspberries: (2 Cups),
• -Mashed
• 6 c Sugar
• 1/4 c Lemon Juice
• 1 tb Butter Or Margarine
• 3 oz Liquid Fruit Pectin; 1 Pouch

Directions
In a large saucepot, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam. YIELD: 7 Eight Ounce Jars Each Tablespoon Contains: Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 12 Grams Sodium: 1 Milligram NOTE: This is one of the jams that can be prepared and sealed according to the directions in the cookbooks for storing jams sealed.

Servings: 1 Servings
Category: Jelly
Ingredients

• 1/2 c Jalapeno peppers; stems &
• -seeds removed
• 1 lg Red bell pepper; stem &
• -seeds removed
• 2 c Cider vinegar
• 1 1/2 c Dried apricots; chopped
• 6 c Sugar
• 3 oz Liquid pectin
• 4 dr Red food color

Directions
Date: Sun, 24 Mar 1996 00:04:12 -0500 From: Wendy Lockman Put jalapenos, bell pepper, & vinegar in blender. Puree ’til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you’re going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.) From “Chile Pepper: The Magazine of Spicy Foods” May/June 1990. Vol. IV, No. 3, pp. 30-31. In “Fiery Fruits” article by Nancy Gerlach. Gerlach also wrote: “This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down.” MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #85 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Jelly
Ingredients

• 10 c Sliced apricots
• 1 c Water
• Sugar
• 1/3 c Orange juice
• 1 tb Granted orange rind

Directions
Add water to apricots and cook until soft. Press through sieve (or cheat like I do and run ‘em through the blender). Measure and to each cup pulp add 2/3 c sugar. Add juice and grated orange rind. Cook until thick (about 10-15 minutes). Pour into sterilized pint jars to within 1/2 inch of top. Put on cap, screw band firmly tight and process in boiling water bath ten minutes. Date: Sun, 23 Jun 1996 01:08:10 +0000 From: “Wendy Lockman” MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 9 Servings
Category: Jams | Jellies | & preserves
Ingredients

• 6 lb Apricots, ripe
• 2 c Sugar
• 1/2 c Honey, mild
• 3 tb Lemon juice

Directions
Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be approximately 4 quarts. Gently combine the apricot slices, sugar, honey, and lemon juice in a large nonreactive bowl. Allow to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar. Pour the fruit mixture into a large 6 quart nonreactive shallow preserving pan and bring toa boil over high heat. With a metal spoon or fine mesh skimmer, skim off any foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally, for 20 to 30 minsutes until the mixture is thick with a few chunks left and appears slightly glazed. Turn off the heat and skim any additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings.Process in a hot-water bath for 5 mins. Remove, cook, check seal, label, and store. Makes 9 cups. Per tablespoon: 23 calories; trace fat Recipe by: Edon Waycott in “Preserving the Taste” Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Rainbow225@aol.com on Jul 5, 1997

Servings: 6 Servings
Category: Jelly
Ingredients

• 4 lb Juicy; tart apples
• 4 lb Pears
• 1 c Orange juice
• 1/4 -(up to)
• 1/2 c Water; if desired
• 2 tb Grated orange peel
• 2/3 c Sugar

Directions
Wash 8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Wash apples and pears. Place in a 6-quart pot. Pour orange juice over fruit; cover. Stirring occasionally, cook over low heat until fruit is tender. If mixture is too dry, add 1/4 to 1/2 cup water as mixture cooks. Press through a food mill or sieve into a large bow; discard seeds and skins. Return puree to pot. Stir in orange peel and sugar. Stirring constantly over medium heat, bring to a boil. Ladle into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts, Date: Sun, 23 Jun 1996 01:08:10 +0000 From: “Wendy Lockman” MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Jelly/jam | Misc
Ingredients

• 4 c Apple juice
• 1 1/2 c Fresh mint leaves
• 2 tb Lemon juice
• 1 pk Powdered fruit pectin
• 5 1/4 c Sugar
• Green food coloring

Directions
Recipe by: Sue Klapper In a Dutch oven, combine apple juice, mint leaves, lemon juice, and pectin over medium-high heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat; skim off foam. Strain mixture; discard mint leaves. Tint jelly green. Pour into heat-resistant jars with lids. Store in refrigerator. Yield: about 3 pints jelly. Source: Leisure Arts: Quick & Tasty Christmas Gifts. Posted to MC-Recipe Digest by Nancy Berry on May 16, 1998

Servings: 1 Servings
Category: Jelly/ | Jam
Ingredients

• 2 c Unsweetened apple juice
• 1 ts Lemon juice
• 6 lg Or 8 small whole cloves
• 2 ts Granulated gelatin
• 1/2 c Water
• Artificial sweetener to subs
• -For 3/4 cup sugar
• Few drops red food color

Directions
Recipe by: Tampa Bay Online Combine fruit juices and cloves in heavy saucepan. Bring to a boil; simmer gently 10 minutes. Meanwhile, soak gelatin in cold water. Remove juices from heat; discard cloves; add gelatin and artificial sweetener and mix well. Add about 3 drops red food color; mix well. Pour carefully into two hot, clean half-pint jars. Cover lightly until cooled. Cover tightly and refrigerate. Posted to MC-Recipe Digest by Nancy Berry on May 16, 1998

Servings: 1 Servings
Category: Jelly
Ingredients

• 1 -(up to)
• 2 tb Minced Chipotle chilies
• -[sic] (3 to 4 whole chiles)
• 2 c Apple juice
• 6 1/2 c Sugar
• 1 c Cider vinegar
• 1 Box (1.75-oz.) dry fruit
• -pectin (such as Sure-Jell)

Directions
Date: Wed, 29 May 1996 15:47:29 -0500 From: rael@EbiCom.net from: _High-Flavor, Low-Fat, Vegetarian Cooking_ (copyright Steven Raichlen, 1995)(ISBN: 0-670-85782-3) 1. If using dried chipotles, soak them in 1/2 cup warm apple juice for 30 minutes, then remove the stems and mince the chilies. If using canned chipotles, mince them. For a milder jelly, you can remove the seeds. 2. Combine the sugar, remaining apple juice, vinegar, and chipotles in a large heavy saucepan and stir to mix. Simmer the mixture over medium heat, stirring gently, until the sugar is completely dissolved, about 5 minutes. Skim off any foam that rises to the surface. 3. Stir in the dry and liquid pectins and boil for 2 minutes. Skim well. Pour the mixture into sterile jelly jars (three 1-pint jars or six 1-cup jars) and cover tightly. Invert the jars for 10 minutes, then reinvert. Shake the jars from time to time as the jelly cools, to evenly distribute the pepper pieces. The jelly will keep for several months in a cool, dark place, unopened. Refrigerate it, once it is opened. Makes 6 cups: 52 calories per tablespoon; 0g protein; 0g fat; 14g carbohydrate; 1mg sodium; 0mg cholesterol CHILE-HEADS DIGEST V2 #334 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Jelly
Ingredients

• 1 Jar (42.5-oz) 100% natural
• -applesauce
• 1 cn (12-oz) frozen apple juice
• -concentrate; no sugar
• -added, undiluted
• 3 ts Ground cinnamon
• 1 ts Ground allspice
• 1/4 ts Ground cloves

Directions
Date: Wed, 12 Jun 1996 10:00:37 -0500 From: joeanddi@aristotle.net (Joe and Dianne Fago) Here is a quick and super easy recipe for apple butter that I found on the back of a jar of Seneca Natrual AppleSauce. I like it, because it has no added sugar. I love it on top of pancakes and waffles. Combine all ingredients in a blender container and blend until smooth. Pour pureed mixture into a heavy saucepan and bring to a boil. Reduce heat to low and simmer for about 1 hour and 20 minutes with the lid ajar to allow steam to escape. Cool to room temperature in the original applesauce jar or other container. Store covered container in refrigerator. Makes about 2 1/2 pounds of apple butter. From: Seneca Applesauce. FATFREE DIGEST V96 #163 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Jelly
Ingredients

• 8 Peaches; peeled
• 3 lg Oranges
• 1 md Cantaloupe; pulp of
• 1 Lemon
• 1 cn (8.5-oz) crushed pineapple
• Sugar

Directions
From: amwilson@juno.com (A Wilson) Date: Sun, 4 Aug 1996 21:03:13 PST Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight. Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints. Mm-recipes Digest V3 #211 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.