Hazeltine - Our Farm

Prepare fruits. Measure exact amounts into 6 or 8-quart pot. Measure the sugar into bowl. Set aside. Add one box Sure Jell and butter to fruit in pot. Bring to a full rolling boil, stir constantly. Add pre-measured sugar to fruit mixture. Return to a full rolling boil, stirring constantly. Boil for one minute. Remove from heat and skim off any foam. Fill half pint jars (pre scalded in boiling water ) to ¼ inch from top. Seal with canning lids and screw bands. Invert for 5 minutes or water bath for 10 minutes.

Strawberry Conserve

6 cups sugar
2 teaspoons ground coriander
1 orange, seeded
4 cups crushed strawberries
1 teaspoon lemon juice
1 box ‘Sure Jell’ fruit pectin
½ teaspoon butter
1 cup dried cranberries, cut in smaller pieces
½ cup almonds

Measure sugar and coriander together; set aside. Grind orange. In a large saucepan combine strawberries, orange and lemon juice. Place over medium-high heat; cook and stir for 4 minutes. Stir in pectin and butter. On high heat bring to a rolling oil, add sugar mixture and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in cranberries and almonds. Carefully ladle into hot jars; place lid on and screw ban. Process 10 minutes in boiling water bath canner. Remove from water and cool. Makes about 4 pints.

Ruby Fruity

4 quarts strawberries, sliced as desired
3 cups sugar
1 package Sure-Jell brand fruit pectin
1 cup water

Combine strawberries and sugar. In a saucepan, mix together Sure-Jell and water; boil one minute and pour over berries, mixing together carefully. Let stand 10 minutes. Pour into freezer containers and freeze. To serve, thaw and use as a sauce over waffles or as a sauce topped with strawberry cream cheese and chopped pecans.

Cran-Blueberry Jam

4 cups sugar
5 cups blueberries
Cranberry juice, approximately 1 cup
1 Tablespoon lemon juice
1 teaspoon lemon juice
1 teaspoon butter
1 box Sure-Jell brand fruit pectin

Measure sugar and set aside. Crush berries and add enough cranberry juice to make 4 cups of pulp. Combine fruit, lemon juice, and butter in a 6-quart saucepan. Stir in pectin. Bring to a boil over high heat, stirring constantly. Quickly add sugar. Bring to a full boil and boil for 1 minute, stirring constantly. Remove from heat. Fill hot sterilized jars to 1/8-inch from top. Cover with lids and screwbands. Invert about 5 minutes; turn upright to cool. Yields 6 cups.

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