2 cups orange juice (about 5 medium oranges)
1/3 cup lemon juice (about 2 medium lemons)
2/3 cup water
1 package powdered pectin
2 tablespoons orange peel, finely chopped
1 teaspoon whole allspice
½ teaspoon whole cloves
4 sticks cinnamon, 2 inches long
3½ cups sugar (you can replace sugar: using 1 3/4 cups sugar and 1 3/4 cups of honey in this recipe)
3 to 5 half pint glass preserving jars with lids and bands
Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.
To make jelly. Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, cloves, and cinnamon sticks loosely in a clean white cloth; tie with a string and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat. Remove spice bag and skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes or according to your altitude.
5 cups apple cider
1 cinnamon stick
1 strip lemon or orange zest
1/2 teaspoon whole cloves
2 cups granulated sugar
1 package low or no sugar needed powdered pectin (such as Ball)
1 cup packed brown sugar
If you are going to preserve the jelly, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
Measure 1/4 cup of granulated sugar into a small bowl and add the pectin. In another medium bowl, combine the remaining 1 3/4 cups of granulated sugar and the brown sugar. Set aside.
Pour the apple cider into a large, heavy-bottomed pot. Tie the cinnamon stick, lemon zest, and cloves in piece of cheesecloth and add it to the pot. Bring to a boil over high heat. Add the sugar-pectin mixture and return to a full rolling boil, stirring constantly. Stir in remaining sugar mixture and return to a full rolling boil. Boil hard for one minute.
Remove the pot from the heat and discard the cheesecloth. Skim any foam from the surface of the jelly with a cold metal spoon.
Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
350g Pumpkin puree (cooked), unsweetened
350g Castor sugar
1/2 Tsp Ground cinnamon
A pinch ground cloves (optional)
1 Tsp Vanilla extract
Zest of 1 Lemon or of 1 orange
4 Tbs Lemon juice
2 Tsp Grand Marnier, Rum or Cointreau (optional)
In a pan, stir together all ingredients. Bring to the boil.
Lower the heat and let the mixture simmer for about 35 minutes to 1 hour, until thick (see remarks) and transluscent.
4. Pour into clean/sterilized jam jars/pots.
5. Close the jars hermetically.
6. Let cool.
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
4 tablespoons white sugar
Preheat oven to 350F.
Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture.
Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
Place the cookies 2 inches apart on an ungreased cookie sheet. You don’t need to flatten them.
Bake for 10-12 minutes in the preheated oven.
Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
Makes approximately 30 cookies. Store in an airtight container.