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Cream Cheese Cookies With Preserves

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1. In a large mixing bowl, combine flour, sugar, and salt. Using an electric mixer, mix in the cream cheese and butter, blending the ingredients until combined (do not over-mix). 2. Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets...


Zucchini Jam

  • Posted by ADMIN on 09/26/2007
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Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal. I use the Sure-Jell Light and use only 3 1/2 cups sugar. This is an orange colored jam and...


Yellow Tomato Preserves

  • Posted by ADMIN on 09/26/2007
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Wash tomatoes, and prick each one with a fork. Add sugar, 1 lemon sliced thinly, and juice of 1 lemon. Mix. Tie mace and ginger root in thin cloth bag. Add to tomatoes. Heat slowly and simmer gently until fruit is transparent. Remove tomatoes. Boil sirup until thick. Add tomatoes and heat to...


Wine Jellies

  • Posted by ADMIN on 09/26/2007
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I (the Frugal Gourmet Cooks With Wine) use a flavorful wine. You can use port or sherry for a sweeter jelly, but I prefer a Zinfancel, Gamay Beaujolais, or perhaps a Chardonnay. A Fume Blanc is nice as well. Stir the sugar into the wine and warm, in a stainless steel pan, until the sugar is...


Wine Jelly

  • Posted by ADMIN on 09/26/2007
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Soften gelatine 5 minutes in the cold water. Dissolve in the boiling water. Add sugar, salt, lemon and orange juice. Stir until sugar is dissolved. Stir in the wine. Stir until blended. Pour into oiled mold. Refrigerate overnight or until well set. Unmold to serve.


White Wine Tarragon Jelly

  • Posted by ADMIN on 09/26/2007
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Combine wine, sugar, and vinegar in a large saucepan. Add tarragon leaves to wine mixture. Place over high heat. Bring to a full rolling boil and boil hard 1 min., stirring constantly. Remove from heat and stir in liquid pectin. Pour through a fine seive to remove tattagon leaves. Pour into...


White Fig Marmalade

  • Posted by ADMIN on 09/26/2007
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Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the oranges, including the rind. Put figs and oranges in a preservng kettle with the sugar. Place on low heat and cook, uncovered, about 45 minutes, stirring occasionally. While this is simmering, wash, very thinly slice and...


Watermelon Rind Preserves

  • Posted by ADMIN on 09/26/2007
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Pare green and pink from inch cubes of 1 melon. Soak overnight in 1 quart water and 1 tbsp lime Rinse well. Boil cubes in clear water for 15 minutes. Drain. Boil 1 quart water, 2 cups sugar, 1/2 sliced lemon, 2 sticks ginger, for 5 minutes. Add rind and cook until clear. Let stand overnight....


Vanilla Bean-Peach Jam

  • Posted by ADMIN on 09/26/2007
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Peel, pit and chop peaches. In a bowl combine sugar and vanilla bean (or 2 beans may be used). 1 tsp. vanilla extract may be used instead; if so, omit this step. Cover and leave on counter for 48 hours, stirring occasionally. In a large heavy saucepan combine peaches, lemon juice, and pectin....


True Blueberry Jam

  • Posted by ADMIN on 09/26/2007
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In a large pan cook the berries over high heat, stirring constantly with a wooden spoon and crushing them with the back of the spoon, for 5 minutes. Add the sugar, zest and juice and cook the mixture over a low heat, stirring, until the sugar is dissolved. Increase the heat to moderate and boil...


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