Douglas County Conservation District

SERVING LANDOWNERS IN DOUGLAS COUNTY COLORADO FOR OVER 50 YEARS

     PO BOX 688, 7519 E HWY 86, FRANKTOWN, CO 80116   303-688-3042 EXT. 100

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Miscellaneous Recipes

Syrups can be made with or without pectin and lemon juice.  Lemon juice may improve color.  Use of pectin will vary the consistency.

Preparing Fruit Puree

Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly; measure crushed fruit.

Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil.  Reduce heat and simmer to soften - about 5 minutes for soft fruits, about 10 minutes for firm fruits like cherries and grapes.  Press through a sieve.

Syrups Made with Puree

4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 tablespoons lemon juice (if desired)

  1. Mix puree, sugar, pectin and lemon juice.
  2. Bring to boil and stir for 2 minutes (or until jelly thermometer registers 218 degrees)
  3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
  4. Adjust lids and process in boiling water bath for 10 minutes.
  5. Remove and cool.
  6. Check lids, label and store in a cool, dry place.

Preparing Fruit Juice from Syrups

Standard method - Sort, stem, and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly.  Place crushed fruit in dampened jelly bag and drain.  For clearest juice, do not press bag to extract juice.

For firm fruits, heat is needed to start flow of juice.  Add about 1/2 cup water to each 3 cups crushed fruit.  Bring to boil.  Reduce heat and simmer 10 minutes.  Place hot fruit in dampened jelly bag; drain.

Cellulose pulp method - Sort, stem, and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly; measure.

Soak 10 unscented white cellulose tissues in 2 quarts boiling water for 1 minute.  Beat cellulose pulp with a fork; pour into a strainer to drain.  Shake off excess moisture.  Do not press.

Stir 6 cups crushed fruit with 2 cups cellulose pulp.  Heat to boiling.  Boil firm fruit for 1-2 minutes.  Pour into moistened jelly bag.  Drain and cool.  Twist bag and press to extract remaining juice.

Syrups Made with Juice

4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

  1. Mix juice, sugar, lemon juice and pectin.
  2. Bring to a boil and boil 2 minutes.
  3. Remove from heat, skim off foam and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
  4. Adjust lids and process in boiling water bath for 10 minutes.
  5. Remove and cool.
  6. Check lids, label and store in cool, dry place.

Berry Jams

Works especially well with blackberry, blueberry, currant, dewberry, gooseberry, loganberry, raspberry and youngberry, serviceberry, mulberry and huckleberry.

Choose ripe sweet berries with uniform color.  Berries may be canned in water, juice or syrup.  Prepare and heat the liquid of your choice.  Wash 1 or 2 quarts of berries at a time.  Drain, cap and stem if necessary.  For gooseberries, snip off heads and tails with scissors.

Hotpack - Use for blueberries, currants, elderberries, gooseberries and huckleberries. 

Heat to boiling, about 1 gallon of water for each pound of berries.  Blanch berries and boiling water for 30 seconds.  Drain.  Place 1/2 cup of hot syrup, juice or water in each hot jar. 

Pack hot berries into hot jars, leaving 1/2-inch head space.  Fill jars to 1/2 inch from the top with more hot syrup, juice or water.  Remove air bubbles.  Wipe jar rims.  Adjust lids.  Process in a boiling water bath at 5,000 feet for 20 minutes if using pint jars, for 30 minutes if using quart jars.

Herb Jelly

Make this with your favorite herbs like sage, thyme, tarragon, marjoram or a combination of these, and serve with your favorite meat.

2 cups prepared infusion (2 1/2 cups boiling water and 4 tablespoons dried herbs)
1/4 cup vinegar
4 1/2 cups (2 lb.) sugar
green food coloring (optional)
1/2 bottle liquid pectin

To prepare infusion, pour boiling water over herbs; cover.  Let stand 15 minutes.  Strain; measure 2 cups into large pan.

Add vinegar and sugar to infusion; mix well.  Bring to boil over high heat, stirring constantly and adding food coloring to desired shade.  At once stir in pectin.  Then bring to a full rolling boil and boil hard 1 minute, stirring constantly.  Remove from heat, skim off foam, and pour into hot sterilized jars, leaving 1/4-inch head space.  Seal.  Process in boiling water bath for 10 minutes, or freeze.