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.