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Boil hulls from purple peas until tender, then strain juice. Use 4 cups of pea hull juice, 5 cups of sugar, 1 package of sure-jell. Let ...

162. SPICED BLUEBERRY JAM

Preparation time: 10 minutes. Cooking time: 1 minute. Yields: 4 cups. 1. Remove any stems from berries. Crush fruit, 1/2 cup at a time. ...

163. SWEET JALAPENO JELLY

Grind peppers. Put in pan with sugar and vinegar. Bring to a full boil for 4 to 5 minutes. Add Certo and full boil 1 more minute. Skim and ...

164. TOMATO RASPBERRY JAM

Boil tomatoes and sugar for 15 minutes. Remove from heat and add raspberry jello. Stir. Place in hot sterile jars. (If you are storing, ...

165. AUNTIE'S RHUBARB JAM

Peel the oranges. Save the peels. Pour boiling water over the peels and let stand until cool. Drain and grind the orange peel with a food ...

166. COUGH SYRUP

Mix and take as needed.

167. GREEN TOMATO "ROUNDS" PICKLES

Mix vegetables and salt. Let stand for 3 hours. Boil vinegar and spices for 5 minutes; add vegetables and cook until transparent. Process. ...

168. JAM CAKE (1943)

Cream butter and sugar thoroughly. Add eggs, one at a time, mixing well after each. Put raisins in a shallow pan, cover and place in 350 ...

169. ROSE JAM TEA TIME TREAT

Collect petals from the rose garden in the early autumn when they begin to fall. (Best if you can use petals from an English Rose garden.) ...

170. MISTY LANE PLUM JAM

Skin and pit plums in 2 batches. To skin, plunge in boiling water for a few minutes, remove and peel (wear latex gloves to prevent ...

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