baymule
Garden Master
I really got in the mood to make preserves today.......started 3 days ago on the Lemon Marmalade. A friend from church called and asked for a mess of my green beans, so I took her some. Her husband handed me a small bag of figs. And I have been wanting to make another batch of pepper jelly since my first effort needs to be ice-picked out of the jar......still tastes good-just gotta DIG for it! 
Lemon Marmalade
3 pounds lemons
3 pounds sugar
1st Day slice lemons very thin. Get all the seeds out that you can, as it just gets harder to get them out after this. Pour 4 cups cold water over the sliced lemons and let stand until the next day.
2nd Day Strain lemons, pour 4 cups of fresh cold water over the lemons, bring to a boil, set off the stove and let stand until next day.
3rd Day Use same water the lemons soaked in on the 2nd day; simmer until tender and strain.
Bring to a boil 3 pounds sugar in 3 cups of water. When this comes to a boil and sugar is melted, add lemons and simmer for 50 minutes. Pack in hot jars and water bath.
I got 4 pints and 2 (1/2) pints.
Fig Preserves
3 cups sliced figs-thin
Zest of 1 lemon
Juice of 3 lemons
2 cups sugar
Bring to a boil, them simmer on medium heat until it thickens up. Pack in hot jars and water bath. I got 2-- 1/2 pint jars and 1 pint jar.
The pepper jelly recipe is called Habanero Gold and is on page 131 of the Ball Canning book. I used cayenne peppers, because I didn't have habanero peppers and it was delicious. I got 4 -- 1/2 pint jars.
Lemon Marmalade
3 pounds lemons
3 pounds sugar
1st Day slice lemons very thin. Get all the seeds out that you can, as it just gets harder to get them out after this. Pour 4 cups cold water over the sliced lemons and let stand until the next day.
2nd Day Strain lemons, pour 4 cups of fresh cold water over the lemons, bring to a boil, set off the stove and let stand until next day.
3rd Day Use same water the lemons soaked in on the 2nd day; simmer until tender and strain.
Bring to a boil 3 pounds sugar in 3 cups of water. When this comes to a boil and sugar is melted, add lemons and simmer for 50 minutes. Pack in hot jars and water bath.
I got 4 pints and 2 (1/2) pints.
Fig Preserves
3 cups sliced figs-thin
Zest of 1 lemon
Juice of 3 lemons
2 cups sugar
Bring to a boil, them simmer on medium heat until it thickens up. Pack in hot jars and water bath. I got 2-- 1/2 pint jars and 1 pint jar.
The pepper jelly recipe is called Habanero Gold and is on page 131 of the Ball Canning book. I used cayenne peppers, because I didn't have habanero peppers and it was delicious. I got 4 -- 1/2 pint jars.
