Fast preserves make great gifts

October 17, 1990|By Christmas countdown Sherrie Clinton | Christmas countdown Sherrie Clinton,Evening Sun Staff

HOMEMADE PRESERVES ARE quick to make if you follow our recipes and store them in the refrigerator or freezer. Make sure the recipient does the same.

Orange Pineapple Marmalade

2 medium oranges

1 15 1/4 -ounce can crushed pineapple, drained

4 cups sugar

2 tablespoons lemon juice

Wash oranges; cut into quarters. Remove seeds and membrane from each piece. Grind unpeeled fruit in food processor or meat grinder.

Combine ground fruit and remaining ingredients in a deep 2 1/2 -quart casserole. Microwave at High ten minutes or until mixture comes to a boil, stirring after six minutes. Microwave at High two to three minutes.

Pour mixture into jelly jars or frozen food containers, leaving a one-half-inch space. Cover with lids; let stand four hours. Freeze marmalade up to one year or refrigerate up to three weeks. Serve at room temperature. Makes four cups.

-- "Southern Living 1989 Annual Recipes" edited

by Olivia Kindig Wells; Oxmoor house Inc. -- 1989

Quick Grape Jelly

2 cups bottled unsweetened grape juice

3 cups sugar

1 tablespoon lemon juice

1 3-ounce package liquid pectin

Combine first three ingredients in a a deep two-quart casserole. Microwave at High nine to ten minutes or until mixture comes to a boil, stirring every three minutes. Stir in liquid pectin; microwave at High three to 3 1/2 minutes. Skim off foam with a metal spoon.

Pour mixture into jelly jars or frozen food containers, leaving a one-half-inch space. Cover with lids; let stand four hours. Freeze jelly up to one year or refrigerate up to three weeks. Serve at room temperature. Makes four cups.

-- "Southern Living"

Year Round Strawberry Preserves

3 (10-ounce) packages frozen sliced strawberries

1/4 cup water

1 (1 3/4 -ounce) package Sure-Jell powdered fruit pectin

6 cups sugar

1/3 cup Garnd Marnier, Cointreau or Triple Sec

3 tablespoons fresh lemon juice

Thaw the strawberries according to package directions. Combine them with the water and pectin in a heavy six-quart non-aluminum pot. Bring the mixture to a boil over high heat, stirring occasionally. Boil for one minute. Stir in the sugar and bring to a full, rolling boil that you cannot stir down. Boil hard for one minute. Remove the pan from the heat and immediately stir in the liqueur and lemon juice. Let stand for five minutes, stirring occasionally. Skim off any foam from the surface.

Pour mixture into jelly jars leaving a one-half-inch space. Cover tightly with lids; let stand four hours. Will keep in the refrigerator for at least four months. This recipe fills six one-half pint jars.

-- "With Love from your kitchen" by Diana and Paul

Von Welanetz; Jeremy P. Tarcher Inc. -- 1976, $8.95.

* This year we are holding our own Christmas cookie exchange. Send us a copy of your favorite cookie recipe and the story behind it. We'll run as many of them as we can on Nov. 28.

Send your recipes to Sherrie Clinton, Food Editor, The Evening Sun, 501 N. Calvert St., Baltimore, Md., 21278.

* Copies of last year's Christmas Countdown recipes and articles are available on a limited basis. If you would like to receive a booklet containing the entire 12 part series, please send $3 check or money order to: Article Reprints, The Baltimore Sun Public Affairs Dept., 501 N. Calvert St., Baltimore, Md. 21278-0001.

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