How do you make homemade fruit preserves?

Answer 1

Here is one that is good for the holidays

Pumpkin Preserves

4 lbs. prepared pumpkin
5 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. allspice

Peel and cube pumpkin into 1/2 in. cubes. Add sugar; allow to stand overnight. Add spices. Cook mixture slowly, stirring frequently, until pumpkin is tender and clear.

This recipe is for immediate use. Do not can or store in sealed containers. Refridgerate.

Yield: 3 - 4 pints

Answer 2

Peach Preserves

2 Pounds Peaches
1/2 Cup Water
3 Cups Sugar

Peel peaches. Remove pits. Cut each peach in 6 or 8 pieces. Combine sugar and water. Boil 5 minutes. Add fruit. Boil slowly until fruit is clear and juice is thick.

Answer 3

cut fruits and put them together.

Answer 4

Weegie's" PEACH JAM
Measure 7-1/2c sugar in bowl.
Peel and slice 4c ripe/underripe peaches discarding any bruised or soft spots.
Place peaches in stainless steel pot. Add 1/2c lemon juice. Stir.
Add premeasured sugar, 1/2t butter.
Heat medium heat till sugar melted, then adjust to high heat.
Heat and stir to full rolling boil that will not stop.
Add 1 pouch Certo and return to full rolling boil at high heat.
Boil exactly one minute stirring constantly.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#125 "Surprise" PEACH JAM
Measure 7-1/2c sugar in bowl.
Peel and slice 4c ripe/underripe peaches discarding any bruised or soft spots.
Mince/grate one whole lime (lemon) and 2T fresh ginger in stainless steel pot.
Simmer 15 min. in 1c(+) water. Add more water as necessary. Boil out water.
Add peaches to fruit pulp. Add 1/4c lemon juice. Stir. Add premeasured sugar, 1/2t butter.
fHeat medium heat till sugar melted, then adjust to high heat.
Heat and stir to full rolling boil that will not stop.
Add 1 pouch Certo and return to full rolling boil at high heat.
Boil exactly one minute stirring constantly.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#134 "Old Durham" PEACH JAM
In cuisinart with knife, cut fine: 1 lemon & 1 lime (Optionally, 2 apples & 2 oranges). Measure and place in stainless steel pot.
. Coarse cut by hand about 6c ripe/underripe peaches (leaving skins on), removing any bruised soft or dark spots. Take exact measure. Add to citrus fruit.
Combine measurements of citrus pulp and peaches. Add an equal volume of sugar (to total fruit). Add 2T grated ginger.
Heat and stir to full rolling boil. Cook till mixture sheets from spoon (15-25 min) and volume is reduced.
(Option: Add 1/2c Maraschino cherries, cut up fine, with juice. Bring to boil again. )
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#132 "Local" BLACK RASPBERRY JAM
Pick 4 pts. black raspberry. Crush in small batches.
Measure 3-1/2-4c in jelly pot. Add 7c sugar, 1/2c lemon juice, 1/2t butter.
Bring to full rolling boil (that wont stop when stirred).
Add 1 pouch Certo. Return to boil & boil exactly 1min. stirring constantly.
Pack in hot jars to 1/8in. Seal. Invert 5min. Yields 8c.

#56 "Vermont Pick" RED RASPBERRY JAM
Pick 4 pts. red raspberry. Crush in small batches.
Measure 4c in jelly pot. Add 6-1/2c sugar, 1/2t butter.
Bring to full rolling boil (that wont stop when stirred).
Add 1 pouch Certo. Return to boil & boil exactly 1min. stirring constantly.
Pack in hot jars to 1/8in. Seal. Invert 5min. Yields 8c.

#49 "Good Picking" GRAPE JAM
Pick 3-1/2 lbs Concord grapes. Slip skins from pulp and set aside.
Place grape pulp in stainless jelly pot with 1/2c water. Bring to boil & simmer 5 mins.
Sieve to remove seeds. Finely chop skins & add to cooked pulp.
Measure 5c grape pulp mixture and return pulp to jelly pot. Add 7-1/2c sugar, 1/2t butter.
Heat medium heat till sugar melted, then adjust to high heat.
Heat and stir to full rolling boil that will not stop.
Add 1 pouch Certo and return to full rolling boil at high heat.
Boil exactly one minute stirring constantly.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.