In a 6 -to – 8-quart kettle or Dutch oven mix 8 cups fresh cranberries (2 pounds), 4 cup sugar, 1 1/2 cups water, 2 teaspoons grated orange peel, and 1 1/2 cups orange juice. Bring to boiling. Cook, uncovered about 5 minutes or till cranberry skins pop, stirring once or twice. Stir in 1/2 cup slivered almonds, if desired. Ladle hot relish into hot clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Processing in boiling water bath 5 minutes (Start timing when water returns to boiling). Makes about 8 half-pints.
10 cucumbers, cut in strips (4 1/2 quarts)
6 green peppers, cut in strips (2 1/2 quarts)
6 red sweet peppers, cu in strips (2 1/2 quarts)
6 cups water
3/4 cup pickling salt
6 large carrots, peeled and cu in strips (1 quart)
6 cups sugar
4 cups cider vinegar
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
2 teaspoons turmeric
Cover cucumbers and peppers with a mixture of water and pickling salt. Let stand in a cool place overnight. Drain; rinse. Cook carrots in boiling salted water 5 minutes. Drain; add carrots to drained cucumber mixture. Combine sugar with remaining ingredients, pour over drained vegetables. Bring to boiling. Fill hot, clean pint jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath 5 minutes (Start timing when water covering jars returns to boiling). Makes 10 pints.
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1 1/2 cups sauterne
2 teaspoons shredded orange peel
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons powdered fruit pectin (1/2 of a 1 3/4-ounce package)
3 cups honey
In a large saucepan or Dutch oven mix all ingredients except honey. Bring to a full rolling boil. Stir in honey; return to boiling. Boil 5 minutes , stirring constantly. Remove from heat. Skim off foam with metal spoon. Place metal spoon ina hot, sterilized wine glass (to prevent glass from breaking.) Quickly pour hot jelly into glass to 1/8 inch from top. Remove spoon. Cover with hot paraffin. Repeat with 5 more glasses. After paraffin on glasses has hardened, top with Snowdrift Paraffin, if desired.
Makes 6 glasses.
Snowdrift Paraffin: After sealing jelly with 1/8 inch hot paraffin, melt 2 additional bars paraffin in top of double boiler over boiling water. Cool till paraffin becomes cloudy and starts to solidify. Quickly whip with electric mixer till foamy and slightly stiff. Work fast (if paraffin solidifies, remelt and start again). Spoon foamy paraffin over layer of hard paraffin. Cool till set.
Covers 6 glasses.
Measure 3 cups sugar and 2 cups wine (see suggestions in photo caption) into top of double boiler; mix well. Place over but not touching rapidly boiling water. Stir 3 to 4 minutes or till sugar is dissolved. Remove from heat. Immediately stir in 1/2 of a 6-ounce bottle liquid fruit pectin and mix well. Skim off foam, if necessary. Place a metal spoon in a hot, sterilized wine glass. Quickly pour hot jelly into glass to 1/8 inch from top. Remove spoon. Cover at once with 1/8 inch hot paraffin. Repeat with five more glasses. After paraffin has hardened, top with Snowdrift paraffin, if desired.
Makes 6 glasses.
©Meredith Corporation, MCMXXVIII. All Rights Reserved. Printed in U.S.A.