Surinam Cherry Jelly
Kerwin White
Remove seeds from
about 5 pounds of Surinam cherry.
Process the pulp
through a juicer to make 8 cups of puree.
Bring puree to
boil while stirring.
Add 4 boxes of
pectin and bring to boil while stirring.
Add 8 cups of sugar
and bring to boil while stirring.
With Surinam
cherry you may want to add more sugar to taste.
Ladle into
sterilized jars and seal.
Boil sealed jars
for 20 minutes.
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Loquat Jam
Heather Catabay
Peel and seed
enough loquat to make 8 cups.
Keep peeled fruit
in water to protect color.
Drain fruit and
reserve water.
Mash firmly into
measuring cup to make 8 cups.
Fill measuring
cup with reserved loquat water.
Remainder of
water can be used to make a refreshing juice.
Bring loquat to
boil, stirring constantly.
Add 4 boxes of
pectin and bring to boil, stirring constantly.
Add 7 cups of
sugar and bring to boil, stirring constantly.
Taste and add
more sugar if necessary.
Ladle into
sterilized jars and seal.
Boil sealed jars
for 20 minutes.
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Tangerine
Marmalade
Erika Saragosa
Peel 25
tangerines and slice peel into slivers.
Juice enough
tangerines to make 8 cups of juice and add peel to mixture.
When choosing
tangerines about 20% of them should be slightly green as unripe fruit contains
more natural pectin.
Bring tangerine
mix to boil, stirring constantly.
Add 4 boxes of
pectin and bring to boil, stirring constantly.
Add 8 cups of
sugar and bring to boil, stirring constantly.
Taste and add
more sugar if necessary.
Ladle into
sterilized jars and seal.
Boil sealed jars
for 20 minutes.
Lime raisin
marmalade
Heather Catabay
and Kerwin White
Slice ripe limes
into very thin pieces.
Prepare enough to
make 8 cups.
Juice enough
limes to fill the measuring cup.
Limes should be
mostly yellow and ripe.
Bring lime mix to
boil, stirring constantly.
Add raisins to
taste, about 1 large box.
Add 4 boxes of
pectin and bring to boil, stirring constantly.
Add 9 cups of
sugar and bring to boil, stirring constantly.
Taste and add
more sugar if necessary.
Ladle into
sterilized jars and seal.
Boil sealed jars
for 20 minutes.