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Best of Jams: From Amish and Mennonite Kitchens (Miniature Cookbook Collection)
     

Best of Jams: From Amish and Mennonite Kitchens (Miniature Cookbook Collection)

by Phyllis Good, Rachel Thomas Pellman
 

One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchens fill these inexpensive treasures. The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty. These small impulse items make delightful gifts! A gift envelope available with each

Overview


One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchens fill these inexpensive treasures. The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty. These small impulse items make delightful gifts! A gift envelope available with each miniature cookbook. An overabundant garden or fruit tree need not be a problem. Instead, either may be an excuse to get out the jars to make jelly. Or a reason to dust off the stockpot to do up some ketchup or sweet pickles. And what better farewell to the garden is there than chow chow!

Product Details

ISBN-13:
9781561481637
Publisher:
Skyhorse Publishing
Publication date:
06/25/1995
Series:
Miniature Cookbook Collection
Pages:
20
Product dimensions:
3.90(w) x 5.40(h) x 0.20(d)

Read an Excerpt

Apple Butter in the Oven

8 qts. thick applesauce
8 qts. fresh cider
4 cups sugar
1 tsp. salt/

1. Make 8 quarts of thick applesauce. Place hot applesauce into the oven at 400 degrees.

2. Place cider in large kettle and boil until half has evaporated. Add cider to sauce in the oven. Allow oven door to stand slightly ajar so steam can escape. Stir occasionally.

3. After about 2 hours, add sugar and salt. Mix well. Allow about 2 more hours of cooking time until apple butter is the desired consistency, remembering to stir occasionally. Seal in jars.

"Each fall in the past we boiled apple butter in a large copper kettle, then put it into crocks. I still get hungry for that kind of apple butter. I believe the only way to get that flavor is to boil down the cider. So by experimenting I've come up with this method."
Strawberry Jam

6 cups sugar
1 cup water
2 cups strawberries, crushed
1 tsp. alum/

1. Combine sugar and water. Boil 10 minutes.

2. Add strawberries and boil 5 minutes longer.

3. Add alum and boil 1 more minute. Pour into jars and seal.

Variation: For a thinner consistency, use only 4 cups sugar.

Rhubarb Jelly

5 cups rhubarb, diced
4 cups sugar
6-oz. pkg. strawberry gelatin/

Combine rhubarb and sugar. Let stand overnight. In the morning, cook rhubarb for 5 minutes. Remove from heat and stir in gelatin. Pour into jars and seal.

Variation: Add 20-oz. can crushed pineapple.

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