Mint is a popular herb that can be used fresh or dried in many dishes and infusions. Mint oil is often used in toothpaste, gum, candy, and beauty products.
The herb is one of the refreshing and cool leaves which acts as a natural mouth freshener. During summers, pudina or mint leaves are very popularly consumed due to its cooling effects.
Ingredients
1 1/2 cups fresh mint (packed, and stems)
2 tbls lemon juice
2 1/4 cups boiling water
1 drop green food coloring
3 1/2 cups white sugar
3 fluidounces pectin (liquid)
Method
1. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass.
2. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
3. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat.
4. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon.
5. Transfer the mixture to hot sterile jars, and seal.
6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
7. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
8. Bring the water to a full boil, cover the pot, and process for 10 minutes.
SERVINGS: 2
Ingredients
5 to 6 lemons
2 1/2 cups honey
1 (100 ml) package liquid pectin
Method
- Grate rind from enough lemons to measure 4 teaspoons; set aside.
- Squeeze juice from enough lemons to measure 3/4 cup; pour lemon juice through a wire-mesh strainer, discarding seeds and pulp.
- Combine rind, juice, and honey in a 6-quart saucepan, stirring well.
- Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a metal spoon, if necessary.
- Pour jelly quickly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims.
- Cover immediately with metal lids, and screw on bands. Process jars in boiling-water bath 5 minutes. Cool on wire racks.
Ingredients
1 1/4 cups boiling water
2 tablespoons minced fresh rosemary
3 cups sugar
1/4 cup vinegar
1 (3 ounce) pouch liquid fruit pectin
2 drops green food coloring
Method
In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. Remove from the heat; skin off foam. Add food coloring if desired. Pour hot mixture into hot jars.
Ingredients
4 cups pomegranate juice
7 1/2 cups white sugar
2 lemons, juiced
1 (6 fluid ounce) container liquid pectin
Method
Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Ingredients
1 cup water
2 (1/4 ounce) envelopes unflavored gelatin powder
1 cup water
2 cups milk
3/4 cup sugar
1 1/2 teaspoons almond extract
Method
Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.
Ingredients
3 cups grape juice
5 1/4 cups white sugar
2 ounce powdered fruit pectin
Method
Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks.
Ingredients
4 cups chopped peeled and cored pears, about 8 pears
1 package powdered fruit pectin
3 1/2 cups granulated sugar, divided
1 1/2 cups packed light brown sugar
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon butter, optional
Method
Fill a boiling water bath canner about half-full. Add the empty jars and bring to a boil; reduce the heat to low. Keep the jars in the hot water.
Fill a saucepan with water and bring to a boil; reduce heat to low and add the flat sealing lids. Keep the lids in the hot water.
Grind or finely chop the pears; measure 4 cups into a large kettle.
In a bowl, combine the fruit pectin with 1/4 cup of the granulated sugar; mix well. Add the pectin mixture to the pears and cook, stirring, over medium-high heat, until the mixture comes to a full rolling boil. Gradually stir in the remaining sugars and spices. Add the butter, if desired, to keep foam to a minimum. Stirring constantly, again bring the mixture to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and continue stirring for 5 minutes. Skim excess foam from the mixture, if necessary.
Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and fit lids on tops of jars. Screw on the bands firmly. Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove the jars to a rack to cool completely.
Ingredients
1/2 kg Carrot without the pith
2 cups Sugar
Juice of one Lemon or 1 level tsps citric acid
2 1/2 cups Water
Method
Chop the carrot into small pieces, and cook with water until quite tender.
Pass through a sieve, add sugar and lemon juice and put it on fire.
Stir until sugar is dissolve and then cook it on a low fire until the jam thickens when tested on plate.
Cool, pour into clean jars, Serve after one day.
Ingredients
1/2 kg Cherries
2 1/2 cups Sugar
4 cups Water
Cochineal color
Method
Wash and stone the cherries and then cook in the water until tender.
Pass through a sieve, add sugar and cook on a hot fire until the jam sets when tested on a plate.
Remove from the fire; add a few drops of cochineal color.
Cool and pour into a clean jar and cork it tightly.
Serve after one day.
Ingredients
1 kg fresh figs, washed, stems removed
2 cups granulated sugar
Juice and finely grated zest of 1 lemon
Method
In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.
For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger.
While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil; reduce heat and keep jars in the water.
Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in the hot water until ready to use. Do not boil.
Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes.
Ingredients
2 1/2 cups Mango pulp
250 grams Sugar
1/4 teaspoon citric acid
l teaspoon Pectin
1/4 teaspoon potassium metabisulphite
Method
Cook mango pulp and sugar until a little thick and sets on the plate when tested.
Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
Pour the hot jam in sterilized jars, seal when cool and cork tightly.
Ingredients
1/2 kg Karonda
1 kg Sugar
4 cups Water
Method
Boil the karondas in water on a low fire.
When tender, remove from fire and pass it through a sieve.
Add sugar to the pulp, cook on a hot fire, stirring constantly until thick color becomes slightly golden.
Test the jam, when ready.
Cool it and fill in airtight jar.
Ingredients
2 cups cider vinegar
1 cup finely chopped jalapeno peppers, seeds and ribs removed
6 cups granulated sugar
6 ounces liquid pectin
Method
Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.
In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed jalapeno peppers, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam. Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.
Bring to a boil, cover, and keep boiling for 10 minutes.
Note: 1-pint jars should be processed for 15 minutes.
Makes about 6 half-pint (8 ounce) jars.
Ingredients
250 grams Apricots
1/2 teaspoon citric acid
2 cups Water
1 drop of orange colour
1 drop of yellow colour
Method
Cook apricots with water till tender and half cup water is left.
Pass through a sieve.
To the pulp add sugar and cook till sugar is dissolved.
Add citric acid and cook further till setting point is reached.
Add colours and cook it for one minute.
Pour into a jar and seal when cool
Ingredients
250 grams dried Apricots
5 cups Sugar
5 cups Water
500 grams tin of Pineapple slices
Method
Stone the apricots and cut into slices.
Wash them and soak in water for 24 hours.
Put apricots along with the water in a pan and cook until tender.
Cut pineapples into thin slices.
Cook pineapple slices with its syrup and sugar and the cooked apricots and stir until
sugar is dissolved.
Cook on a hot fire till the syrup thickens.
Pour one teaspoon of the jam on a cold plate; if it sets, remove from the fire.
Pour hot into a clean jar and cork tightly.
Serve after two days.
Ingredients
1/2 kg ripe and hard Mango slices
3 cups Sugar
1 3/4 cups Water
juice of one Lemon
Method
Put mango slices, water into deep pan, and cook until quite tender.
Remove from the fire.
Pass through a gravy strainer.
To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
Cool a little, and then pour in sterilized jars.
Ingredients
1 1/2 Kgs cooking Apples
1 1/2 pints Water
2 Cloves
Sugar
juice of half Lemon
Method
Cut the apples in quarters and boil them in water with cloves till they become soft.
Drain through a muslin cloth.
Measure the juice and allow 2 cups sugar to each pint of juice.
Heat the juice, add the sugar and lemon juice and stir till dissolved.
Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
Cool and pour into clean and dry jars.
Ingredients
1 1/2 kgs Guavas
6 cups Water
1/2 tsp Citric acid
Sugar
Method
Wash and cut guava into thin slices and cook with water until very soft.
Put this mixture in a coarse cloth and allow the juice to drip through into a bowl
underneath and leave it for 12 hours.
Do not squeeze the bag.
Use the mixture in the bag for guava cheese.
Measure the juice and add 3 cups of sugar to each pint of juice.
Heat the sugar, guava juice and stir until it is dissolved.
Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
Cool and pour into airtight jars.
Ingredients
1/2 kg Lemons
12 cups (3 pints) Water
Sugar
Method
Wash and dry the lemons.
Remove the skin, then cut them into quarters and take out the pips.
Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
Boil the lemon pieces in the same water, strain through a muslin cloth.
Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
Heat the juice, add sugar and stir till it is dissolved.
Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
Cool and pour into jars and close the lid tightly.
Ingredients
1 kg Apples
750 grams Sugar
2 cups Water
2 teaspoons Lemon juice or 1/2 teaspoon Citric acid
Method
Peel, core and cut the apples into slices, cook in water until tender.
Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
Cool a little and pour into sterilised jars and cork tightly.
Serve after one day.
