Here Here you can find a huge selection of delicious recipes. Use the links below to narrow down what kind of recipe you're looking for.
Choose a Catagory
Pies - Muffins - Beverages - Salads - Jam - All

Red Red Strawberry Jam
  • 1 quart strawberries
  • 4 cups sugar
Wash, dry sell and stem 1 quart strawberries. Put them into a very heavy cooking pot, cutting into a few of the berries to release a little juice. Cover with 4 cups sugar. Stir the mixture very gently with a wooden spoon over low heat until it has ?juiced up?. Then raise the heat to moderate and stop stirring. When the whole is a bubbling mass, set your timer for exactly 15 -17 minutes if the berries are very ripe. From this point do not disturb. You may take a wooden spoon and streak it slowly through the bottom to make sure there is no sticking. When the timer rings, tilt the pot. You should see in the liquid at the bottom a tendency to set. Slide the pot off the heat. Allow the berries to cool uncovered. Sprinkle surface with juice of lemon. When cool, stir the berries lightly and place in sterile jars.

Strawberry-Apricot Jam
  • 4 C. strawberries
  • 4 C. sugar
  • 1 pkg. Sure-Jell fruit pectin
  • 1 6-oz can apricot nectar

Crush strawberries, a layer at a time, in a large bowl. Measure. There should be 2 cups. Stir in sugar, let stand; stirring occasionally, until sugar is dissolved, about 15 minutes. Heat pectin and apricot nectar to boiling in a small saucepan; boil hard, stirring constantly for 1 minutes. Stir into fruit and continue stirring for 3 minutes. Ladle quickly into hot sterilized jars; cover tightly. Let stand 24 hours at room temperature. Label and date. Store in freezer. Recipe is from Family Circle, May 1970.