Dougherty Family Recipe Box

Category: Preserves

  • Quick Pickled Red Onions

    Ingredients

    • 1 medium red onion, very thinly sliced
    • 1/2 cup water
    • 1/4 cup distilled white vinegar
    • 1/4 cup apple cider vinegar or additional white vinegar
    • 1 1/2 tablespoons maple syrup
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon red pepper flakes

    Method

    1. Pack the onions into a 1-pint mason jar.
    2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. 
    3. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
    4. Use a spoon to press the onions down into the vinegar.
    5. Can be served once cool or kept in the fridge for up to three days.

        Source

      1. Crabapple Jelly

        Ingredients

        • 6 pounds crabapples
        • 6 cups water
        • 4 1/2 cups white sugar

        Method

        1. Sterilize canning jars and lids.
        2. Remove both stem and blossom ends from crab apples. Do not peel or core. 
        3. In large Dutch oven, bring crab apples and 6 cups water to boil. 
        4. Reduce heat, cover and simmer, stirring occasionally, until softened (about 10 minutes). 
        5. Using potato masher, crush crab apples.
        6. Cook for 5 minutes longer. 
        7. Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl. 
        8. Fill with crab apples; let drip, without squeezing bag, for about 2 hours or until juice measures 6 1/2 cups, adding up to 1 1/2 cups water if necessary.
        9. In large clean Dutch oven, bring juice with sugar to full rolling boil over medium-high heat, stirring constantly; boil for 15 to 18 minutes or until gel stage. 
        10. Remove from heat; skim off foam.
        11. Using funnel, fill hot 1 cup (canning jars, leaving 1/4 inch gap at the top.
        12. Close and seal the jars.

        Source

      2. Rhubarb Strawberry Jam

        Ingredients

        • 6 cups rhubarb, diced finely
        • 3 cups white sugar
        • 1 package strawberry Jell-o

        Method

        1. Mix together rhubarb and sugar in a large bowl.
        2. Let stand overnight.
        3. Transfer to a large pot and bring to a simmer.
        4. Let simmer for 10 minutes.
        5. Add Jell-o, stir until dissolved.
        6. Bring to a rolling boil.
        7. Remove from heat and let sit a few minutes.
        8. Put in jars.

        Source

        Barkley family recipe.

      3. Grape (Beet) Jelly

        Ingredients

        • 3 cups beet juice
        • 1 package Certo crystals
        • 1 package grape Jell-o
        • 3 cups white sugar
        • juice of 1 lemon

        Method

        1. Strain beet juice.
        2. Add lemon juice.
        3. Bring to a boil.
        4. Add Certo and boil for 5 minutes.
        5. Add sugar and boil for 5 minutes.
        6. Add Jell-o and stir well.
        7. Remove from heat and bottle.

        Source

        Barkley family recipe.

      4. Raspberry Jam

        Ingredients

        • 5 cups fresh raspberries crushed
        • 7 cups white sugar
        • 1 (2 ounce) box CERTO pectin crystals

        Method

        1. Sterilize canning jars and lids.
        2. Mix together raspberries and pectin in a large stock pot over medium heat.
        3. Bring to a boil.
        4. Mix in sugar.
        5. Bring to a rolling boil and cook for exactly 1 minute longer.
        6. Remove from heat and stir for 5 minutes longer.
        7. Pour into sterile jars leaving 1/4 inch gap at the top.
        8. Close and seal the jars.

        Source