Here's are the great recipes featured in last month's meeting!
Thanks to Rachel Yanez for compiling them.
Apple Spice Jelly
5 cups prepared juice (can use bottled juice or frozen concentrate)
1 box pectin
7 cups white sugar
½ cup of cinnamon red hot candies
Put prepared juice into a 6- or 8- quart saucepan. Gradually stir in pectin. Bring mixture
to a full rolling boil* that cannot be stirred down, over high heat, stirring constantly for 5
minutes. Next, add sugar and candies, then bring to a full rolling boil* again for 3 minutes
and/or when candies are completely dissolved. Last, you must skim off any foam from liquid
before pouring jelly into the jars. *cook longer at lower elevations
Use 3 pint mason canning jars with lids. Make sure jars are clean and warm before pouring
jelly into them. Also, separately boil lids before putting on the jars so you will have a good
seal. You will know that the jars have sealed when you hear the pop of the lid. MUST wash
everything used between each batch for the best results.
-Barbara Mortensen
Grape Jelly
5 cups prepared juice (can use bottled juice or frozen concentrate)
6 cups of white sugar
1 box pectin
Put prepared juice into a 6- or 8- quart saucepan. Gradually stir in pectin. Bring mixture
to a full rolling boil* that cannot be stirred down, over high heat, stirring constantly for 5
minutes. Next, add sugar, then bring to a full rolling boil* again for 3 minutes. Last, you must
skim off any foam from liquid before pouring jelly into the jars. *cook longer at lower elevations
Use 3 pint mason canning jars with lids. Make sure jars are clean and warm before pouring
jelly into them. Also, separately boil lids before putting on the jars so you will have a good
seal. You will know that the jars have sealed when you hear the pop of the lid. MUST wash
everything used between each batch for the best results.
-Barbara Mortensen
Pomegranate Jelly
3 ¾ cups juice of pomegranate
Juice of one lemon
5 cups sugar
1 box SURE-JELL pectin
Combine juice, lemon, sure-jell and bring to a rolling boil. Add the cups
of sugar stirring constantly for 1 minute. Skim off bubbles. Cover with 1/8
inch of Paraffin or seal.
-Karma Earl
Cherry Apricot Freezer Jam
1/2 pound dark sweet cherries, pitted (1 1/4 cups)
1 pound fully ripe apricots, halved and pitted (2 cups)
4 cups sugar
2 tablespoons lemon juice
1/4 teaspoon almond extract
3/4 cup water
1 package (1 3/4 ounces) regular powdered fruit pectin
Rinse cherries and apricot halves. Drain thoroughly in a colander. Finely chop fruit. (You
should have a total of about 2 1/2 cups chopped fruit.) In a medium mixing bowl, stir together
chopped fruit, sugar, lemon juice and almond extract. Cover loosely; let mixture stand 10
minutes. In a small saucepan, stir together water and powdered fruit pectin. Heat and stir over
high heat until mixture reaches a full rolling boil. Boil, uncovered, 1 minute. Immediately pour
hot pectin mixture over fruit; stir constantly 3 minutes. Ladle fruit mixture into 6 hot, clean 1/2-
pint jars or freezer containers, leaving 1/2-inch headspace at top of each container. Seal
containers tightly. Wipe containers and lids. Label each with recipe name and date. Let
containers stand at room temperature about 24 hours or until jam is set. Store up to 3 weeks in
refrigerator or up to 1 year in freezer. –Karma Earl
Make Apricot Freezer Jam with SURE-JELL (premium fruit pectin). Follow the directions on the pamphlet. If you do not have apricots, you can use peaches.
Spicy Apricot Dip
1 Pint apricot or peach freezer jam
1 Tablespoon crushed red peppers
Let mixture set for 1 hour. Pour over a block of cream cheese. Serve with your favorite crackers. Wheat Thins are popular.
-Sue Conk
Grandma Lynn’s Chili Sauce 5 cups prepared juice (can use bottled juice or frozen concentrate)
1 box pectin
7 cups white sugar
½ cup of cinnamon red hot candies
Put prepared juice into a 6- or 8- quart saucepan. Gradually stir in pectin. Bring mixture
to a full rolling boil* that cannot be stirred down, over high heat, stirring constantly for 5
minutes. Next, add sugar and candies, then bring to a full rolling boil* again for 3 minutes
and/or when candies are completely dissolved. Last, you must skim off any foam from liquid
before pouring jelly into the jars. *cook longer at lower elevations
Use 3 pint mason canning jars with lids. Make sure jars are clean and warm before pouring
jelly into them. Also, separately boil lids before putting on the jars so you will have a good
seal. You will know that the jars have sealed when you hear the pop of the lid. MUST wash
everything used between each batch for the best results.
-Barbara Mortensen
Grape Jelly
5 cups prepared juice (can use bottled juice or frozen concentrate)
6 cups of white sugar
1 box pectin
Put prepared juice into a 6- or 8- quart saucepan. Gradually stir in pectin. Bring mixture
to a full rolling boil* that cannot be stirred down, over high heat, stirring constantly for 5
minutes. Next, add sugar, then bring to a full rolling boil* again for 3 minutes. Last, you must
skim off any foam from liquid before pouring jelly into the jars. *cook longer at lower elevations
Use 3 pint mason canning jars with lids. Make sure jars are clean and warm before pouring
jelly into them. Also, separately boil lids before putting on the jars so you will have a good
seal. You will know that the jars have sealed when you hear the pop of the lid. MUST wash
everything used between each batch for the best results.
-Barbara Mortensen
Pomegranate Jelly
3 ¾ cups juice of pomegranate
Juice of one lemon
5 cups sugar
1 box SURE-JELL pectin
Combine juice, lemon, sure-jell and bring to a rolling boil. Add the cups
of sugar stirring constantly for 1 minute. Skim off bubbles. Cover with 1/8
inch of Paraffin or seal.
-Karma Earl
Cherry Apricot Freezer Jam
1/2 pound dark sweet cherries, pitted (1 1/4 cups)
1 pound fully ripe apricots, halved and pitted (2 cups)
4 cups sugar
2 tablespoons lemon juice
1/4 teaspoon almond extract
3/4 cup water
1 package (1 3/4 ounces) regular powdered fruit pectin
Rinse cherries and apricot halves. Drain thoroughly in a colander. Finely chop fruit. (You
should have a total of about 2 1/2 cups chopped fruit.) In a medium mixing bowl, stir together
chopped fruit, sugar, lemon juice and almond extract. Cover loosely; let mixture stand 10
minutes. In a small saucepan, stir together water and powdered fruit pectin. Heat and stir over
high heat until mixture reaches a full rolling boil. Boil, uncovered, 1 minute. Immediately pour
hot pectin mixture over fruit; stir constantly 3 minutes. Ladle fruit mixture into 6 hot, clean 1/2-
pint jars or freezer containers, leaving 1/2-inch headspace at top of each container. Seal
containers tightly. Wipe containers and lids. Label each with recipe name and date. Let
containers stand at room temperature about 24 hours or until jam is set. Store up to 3 weeks in
refrigerator or up to 1 year in freezer. –Karma Earl
Make Apricot Freezer Jam with SURE-JELL (premium fruit pectin). Follow the directions on the pamphlet. If you do not have apricots, you can use peaches.
Spicy Apricot Dip
1 Pint apricot or peach freezer jam
1 Tablespoon crushed red peppers
Let mixture set for 1 hour. Pour over a block of cream cheese. Serve with your favorite crackers. Wheat Thins are popular.
-Sue Conk
This recipe has been in our family for generations. No Sunday dinner was ever complete without the chili sauce. Now, no one cans much anymore. Bottles are given for Christmas and hoarded to be used for special occasions. It is great on roast, in chicken soup or ham and beans.
Grandma Lynn’s Chili Sauce
12 large tomatoes
4 large onions
1 red pepper
3 cups sugar
2 Tablespoons salt
4 large apples peeled and cut
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Cook in a heavy pan for 1 ½ hours. Put in hot jars with canning lids, leave head room at
top. If you want to ensure the seal works, you can put the jar upside down so it is hotter. You
can be sure it’s sealed if it dings or if you don’t get any give when touching the lid after it’s
cooled. You can crush the tomatoes and peel them, or the younger generation takes the
tomatoes, onions, and pepper and puts them in the food processor and pulses them. It makes an
even texture. Anyway you do it, the scent is heavenly throughout your house and the product is
yummy.
– Karma Earl
Pioneer Honey Candy
2 cups sugar
2 cups honey
2/3 cups cold water
1/8 t. salt
Boil sugar, honey, and water to hard-ball 288 degrees F. Add salt and
put in a buttered dish, cool. Pull until white. Cut with scissors or mark with a
knife.
-Karma Earl
Honey Candy 2
2 cups honey
1 cup sugar
1 cup cream
Combine ingredients and cook slowly until it reaches the hard ball or
crisp stage when tested in cold water. Pour into a buttered platter and when
cool enough to handle, grease or butter hands and pull into a golden color.
Cut into pieces. Wrap with wax paper.
-LDS.org
Molasses Candy
1 1/2 cups molasses
3/4 cup sugar
1 tablespoon vinegar
1 tablespoon butter
1/8 teaspoon soda
1/8 teaspoon salt
Combine molasses, sugar, and vinegar and cook to a hard-ball stage.
Add butter, soda, and salt; remove from heat and stir until soda is blended,
then pour onto greased platter. When cool, pull between greased fingertips
until white and stiff. Cut into pieces.
-LDS.org
Mormon Johnnycake
2 eggs, beaten
2 cups buttermilk
2 tablespoons honey or molasses
2 cups cornmeal
1/2 cup flour
1 teaspoon soda
1 teaspoon salt
2 tablespoons butter
Beat eggs until light. Add buttermilk and honey or molasses. Combine dry
ingredients and stir into batter along with melted butter. Pour into buttered dripper
pan and bake at 425° F. for about 20 minutes. Cut into squares.
-LDS.org
Rice in Cream
3/4 cup uncooked rice
1 teaspoon salt
4 cups milk
1/2 cup sugar
1/2 teaspoon almond extract
1 cup heavy cream, whipped
Cook rice and salt in milk over boiling water until rice is soft and
mixture is thick (about 1 1/2 hours). Add sugar and almond extract. Chill,
then stir in whipped cream. Can also be served with berries.
-LDS.org
Pioneer Lettuce Salad
1 head lettuce
1 cup heavy cream
1/4 cup vinegar
1 teaspoon sugar
1/4 teaspoon salt
Cut lettuce into wedges or shred. Whip cream and blend with vinegar,
salt, and sugar. Serve over lettuce.
-LDS.org
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