Orange Marmalade

Ingredients
4 cups water
10 cups sugar

4 lemons

24 clementines, seedless

2 small packages fruit pectin plus hot water listed on package

Equipment

8 to 9 pint sized, sterile canning jars

Instructions

Cut clementines and lemons into quarters removing the naval end. Be sure to remove the seeds from the lemons. Leave the skins on.

Using a food processor, chop the clementines and lemons fairly thin. Your food processor may not hold all of the citrus at one time; if so do this in batches.

Place the chopped citrus in a large pot. Add ten cups of sugar and four cups of water to the citrus and mix well. Over a medium heat, cook the mixture for forty minutes stirring often to prevent burning and sticking to the bottom of the pan.

When the cooking time is close to an end, mix together 2 packages of fruit pectin in a bowl following the manufacturers instructions.

Stir the prepared pectin into the marmalade and let boil for one minute.

Ladle into warm jars while hot, cover and process in a hot water bath.

Makes 8-9 pints.

Comments

Petersburg Frostop Coney Sauce

The Frostop in Petersburg was well known for their coneys. This is their recipe. We have enjoyed this recipe in our family for years. 3 lb. hamburger 1 cup chopped onion 2 bottles of Del Monte catchup 3 T sugar 1 T vinegar 1 T Worcestershire sauce In a large pan brown meat and onion in water until very fine and no longer pink. Drain off water and grease and return to the pan. While draining mix remaining ingredients in the pan. Add beef and simmer. Serve on hot dogs or plain on a bun.

Angelo Pellegrini's Magnificent Minestrone

I was given this recipe from a good friend in Seattle. Its really wonderful! I don't even like Minestrone but I love this. 4 slices bacon, fried and crumbled (optional) 3TBS olive oil 1 med. onion, chopped 3 garlic cloves, chopped 1 lg. can (28oz.) crushed tomatoes 2 med. carrots, sliced 1 cup sliced zucchini rounds 1 can Campbell's 'Bean with Bacon' soup 2 cans beef broth 1/3 head cabbage, shredded 1 tsp. dried sweet basil 1/4 cup minced parsley Shredded Parmesan cheese Cook bacon and set aside. Saute garlic and onion in oil until golden, stirring continuously. Add beef broth and vegetables and basil. Simmer until vegetables are tender (about 30 min.). Add Bean with Bacon soup and crumbled bacon and let cook for another 10 min. Serve with shredded Parmesan cheese and crusty bread. *I put the cheese in the bowl and then ladle soup over it so it melts.

Deviled Eggs

I got this recipe while living in Lake Charles, LA. It comes from Mrs. Susan Switzer of Houston, Texas and was included in the cookbook "Pirates Pantry" which was complied by the Junior League of Lake Charles. These have been a family favorite for years. 12 hard boiled eggs 1/2 stick of butter 2 Tablespoons onion, grated 1/4 (I use a bit more) mayonnaise 1 Tablespoon mustard 1 teaspoon salt 1/4 teaspoon celery salt, pepper, horseradish ( I leave out the horseradish) 1 teaspoon Worcestershire 5 drops hot sauce (I use Franks buffalo sauce) Boil eggs (*tip* bringing the water to a boil before adding the eggs and then turning down the heat, cover, and let cook for 13 minutes makes peeling easier) Slice eggs lengthwise and scoop out yolks. In small saucepan, melt butter. Add yolks of eggs and mash and cook over low heat for a few minutes. Add to a large mixing bowl and add in other ingredients. Mix well. Fill egg whites and sprinkle lightly with paprika.

Family Recipes Along the Way

Search This Blog