2 C. Raspberries
¼ C. sugar
1 Tbs. lemon juice
*Combine raspberries & sugar in saucepan. Cook 10 minutes. Puree in blender and strain through a sieve. Transfer to a bowl, stir in lemon juice and chill.
*I use this as a topping for anything, freeze it, and for fruit leather without seeds.
*Can use blackberries instead.
Freezer Strawberry Jam
2 C. sugar
3 rounded tablespoons Instant Clear Jel
1 pkg. Unsweetened strawberry Kool-Aid
5 C. diced fresh strawberries (I crush slightly)
½ C. light Karo syrup
*Mix sugar, instant clear jel, and Kool-Aid well. Add to washed and diced berries. Put in Karo syrup and stir until well blended. Put into containers and freeze.
*Use same recipe for raspberries except use raspberry Kool-Aid.
*Instant Clear Jel can be purchased at Decorette Shop in Tigard
1/2 cup granulated sugar
1/4 cup orange juice concentrate
2 tablespoons cornstarch
3 cups fresh or frozen blueberries
*In a saucepan, combine sugar, orange juice concentrate and cornstarch; stir until smooth over low heat. Add blueberries and bring to a boil; boil for 2 minutes, stirring constantly.
Apple Pie Filling (to can)
5 ½ lb. Apples
4 ½ C. Sugar
1 C. Cornstarch
2 Tbs. Cinnamon
¼ tsp. Nutmeg
1 tsp. Salt
3 Tbs. Lemon juice
10 C. water
*Combine all the dry ingredients together. Add to water—cook and stir till thick and bubbly. Add lemon juice.
*Peel, core, & slice apples. Mix with sauce. Put in jars and process for 25 minutes.
3 C. mashed peaches
¼ tsp. Ascorbic acid
1 pkg. Pectin
3 C. sugar
3 C. sliced peaches