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Yearly Archives: 2009

Cinnamon Blueberry Jam

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2 1/2 cups crushed blueberries
3 1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon cinnamon
scant 1/4 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin

Add spices, sugar, blueberries and lemon juice to an 8 – 10 quart, heavy-bottomed kettle.  

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.  

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

Submitted by Jim Wilson

Son of James and Lola Wilson

Spiced Peach Jelly

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3-1/2 cups prepared peach juice

1/4 cup fresh lemon juice
7-1/2 cups sugar

scant 1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 pouches CERTO Fruit Pectin

Add spices to the peach juice, lemon juice and sugar in an 8 – 10 quart, heavy-bottomed kettle.  

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.  

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

Submitted by Jim Wilson

Son of James and Lola Wilson

Hint ‘O Ginger Peach Jelly

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3-1/2 cups prepared peach juice

1 cup  water
1/4 cup fresh lemon juice
7-1/2 cups sugar
1 – 2 tablespoons freshly grated ginger
2 pouches  CERTO Fruit Pectin

Simmer / steep ginger in water for 10 – 15 minutes.

Strain ginger solids, adding the ginger water to the peach juice, lemon juice and sugar in an 8 – 10 quart, heavy-bottomed kettle.  


Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.  

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

Submitted by Jim Wilson
Son of James and Lola Wilson

Mom’s Potato Salad

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Mom hardly ever measured any thing so just use your own judgment on the amounts.

Peel and dice potatoes and boil till tender. In separate pan boil about 4-6 eggs. When potatoes are tender and eggs are boiled, drain them. To potatoes add mustard, mayo, sweet relish and a small chopped onion, salt and pepper. Peel eggs, chop all except 1 and add to potatoes. Mix well, place in bowl, slice other egg on top.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Buttery Glazed Carrots

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2 lbs. carrots, cleaned
1/2 cup margarine
1/4 cup sugar, (brown or white according to your taste)

Parboil carrots in boiling salted water. Cook 10 minutes; drain. Melt margarine in large skillet; stir in sugar, heat until bubbly. Add carrots, cook uncovered over medium heat, stirring and turning carrots frequently until glazed, about 15 minutes.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart