Snowbound Farms

Ingredients

4 cups of mashed banana

6 tbsp of lemon juice

5 1/3 cups of sugar

3/4 tsp of unsalted butter

1 pkg. pectin

Directions

Heat the banana to a boil.

Reduce the heat and simmer for 35 minutes.

Add the butter, lemon juice and sugar.

Stir until the sugar dissolves and bring to a boil again.

Add the pectin. Reduce the heat...

Ingredients

4 cups prepared peaches

7 +1/2 cups sugar

1 pkg. Pectin

Directions

Peel quarter and crush peaches.

Mix pectin with peaches and bring to a boil.

Once boiling immediately add sugar.

Bring to a full boil (a boil that will not stop when stirring) for exactly 1 min.

R...

Ingredients

3lbs strawberries

7 cups of sugar

2 pkgs. of pectin

Directions

Cut and crush berries.

Mix pectin with berries and bring to a boil.

Once boiling immediately add sugar sti...

Ingredients

2 pounds strawberries

2 pounds rhubarb

6 cups sugar  

Directions

Cut rhubarb into 1/2 inch pieces.

Crush berries and combine with rhubarb, cover with sugar and let stand 1 to 2 hours. 

Bring to a boil stirring ...

Ingredients

6 quarts of peaches

7 cups of sugar

2cups + 3 tps clear jel

5 + 1/4 cups water

1 +3/4 cups lemon juice

Cinnamon and almond extract to taste (optional)

Directions

Quarter, Peel, and remove the seeds.

Combine water, sugar, lemon juice and Clear Gel in a large pan.

Bring to a boil, stirring continuously t...

Ingredients

3 1/2 quarts water

4 1/2 cups sugar

2 1/2 cups Clear Jel

17 cups sour cherries

Directions

Bring cherries, 2 1/2 quarts of water and sugar to boiling point.

Mix Clear Jell and the remaining 1 quart water together. Add to the near boiling ingredients

Bring aga...

Thank You to the University of Maine Cooperative Extension

for all their wonderful fiddlehead recipes.

4 pounds fiddleheads

3 large onions, thinly sliced

1/2 cup salt

cold water

3 trays ice cubes

5 cups sugar

5 cups cider vinegar

1 1/2 teaspoons turmeric

Thank You to the University of Maine Cooperative Extension

for all their great fiddlehead recipes.

1 quart button onions (peeled)

1 quart fiddleheads

2 cups salt

4 quarts water

1 cup flour

6 tablespoons dry mustard

2 cups sugar

2 quarts vinegar ...

Thank You to the University of Maine Cooperative Extension

for there great fiddlehead recipes!!!

cider vinegar

sugar

1/8 teaspoon each of pepper, ground nutmeg, cinnamon, allspice, and celery seed

Pour enough vinegar over the fiddleheads to cover; ...

15 c Rhubarb, cut up

8 ea Oranges

14 c Sugar

1 c Walnuts

Peel oranges and take out any seeds.

Then put oranges through food chopper.

Next combine sugar and oranges and put them over the rhubarb and let them soak overnight.

The next morning cook slowly on the stove for 1 1/2 hours.

Add the walnuts and put in hot jars. This makes 5 to 6 quarts (5 to 6 liters).