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Scoff Cove Recipes
NL Interactive > Scoff Cove > Recipes
| Serving 5 Page(s) of Jams & Jellies recipes. | Viewing Recipes 1 - 5 of 25 |
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 | Use equal parts of apple juice and blueberry juice. To 1 cup of mixed juice, add ¾ cup sugar. Measure the juice and boil rapidly for 5 minutes. Add sugar and stir. Cook the juice and sugar rapidly until comes to the jelly stage. Test 1 teaspoon of juice in 1 teaspoon of rubbing alcohol. If it sets, jelly is ready. Or test by holding up spoon. If 2 drops join and hang from the spoon, jelly is ready. Pour into hot sterile jars. | ||
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 | Wash and soak apricots in water overnight. Bring to boil and cook until soft. Add pineapple, raisins and sugar and cook until thick. Seal in hot sterile jars. | ||
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 | Wash and weigh berries. Add sugar to berries and let stand overnight. Bring to a boil and cook slowly for 20 minutes. Seal in hot sterile jars. | ||
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 | Simmer apples and blueberries for 20 minutes. Add sugar, lemon juice and raisins. Boil until thickened. Pour into hot sterilized jars and seal with wax. | ||
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 | Wash fruit. Cut rhubarb in ½” pieces. Combine fruit and water and cook 10 minutes. Add sugar, bring to boil and cook until thick. Seal in hot sterile jars. Seal with hot wax. | ||
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