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Shepherds Hill Homestead » Jams and Jellies

Elderberry Syrup

Elderberry Syrup

I am sharing two recipes for this Recipe #1 2-pounds elderberries – woody stems removed and rinsed 4 cups water 2½ cups sugar – one nice-sized squirt of freshly-squeezed lemon juice 1. Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft. 2. Pass through a food mill, then discard the skins. 3. Pour the juice back into the pot (I use … Read entire article »

Filed under: Canning, Cookhouse, Jams and Jellies

Fig Preserves

Fig Preserves

100-YEAR-OLD FIG PRESERVES RECIPE 5 pounds peeled figs 5 pounds sugar 1 lemon sliced Peel and quarter figs, add sugar and sliced lemon. Let stand two or three hours to draw juice, stir now and then to help dissolve sugar. When sugar has softened, start cooking. Let come to a rolling boil. Boil 25-30 minutes, stirring constantly so liquid doesn’t stick to bottom of pot. After foam disappears and juice has thickened a little, ladle into hot jars and seal. QUICK-AND-EASY FIG … Read entire article »

Filed under: Canning, Cookhouse, Jams and Jellies

Fresh Cranberry Sauce

Fresh Cranberry Sauce

Fresh Cranberry Sauce 4 cups of Cranberries 1 Orange 1 Apple (optional) 1/2 to 1 cup sugar or splenda (depending on taste) This has been a Burrell family favorite for years! It is super easy to make and the taste of the fresh berries really puts the canned jelly to shame. I decided to add the apple for a new flavor element and I am really pleased with result. Toss all ingredients into a blender or food processor. Add a little … Read entire article »

Filed under: Cookhouse, Jams and Jellies, Plain Lifestyle, Thanksgiving Dinner

Jams and Jellies

Jams and Jellies

Kudzu Jelly 4 cups kudzu blossoms (make sure that they haven’t been sprayed with chemicals or harvested near a road -exhaust fumes) 4 cups boiling water 1 tablespoon lemon juice 1 (1 3/4 ounce) package powdered fruit pectin 5 cups sugar Directions Wash kudzu blossoms with cold water, drain well and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight. Strain liquid through a colander into a Dutch oven, discarding blossoms. Add lemon juice … Read entire article »

Filed under: Canning, Cookhouse, Jams and Jellies