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Peach Conserve
1 pound of frozen peaches (chopped)
1 cup of sugar
2 tablespoons of reconstituted lemon juice
1 3-ounce liquid pectin
1 teaspoon of pumpkin pie spice
DIRECTIONS:
1. Layer in order.
2. Put mixture in pan. Put pan in macahine. Press SELECT
until the number"11" is displayed indicating the Jam cycle.
3. Repeat cycle (requires 2 cooking cycles).
4. When cycle is finished pour into sterile jars and let cool before placing in refrigerator.
5. Stores up to 4 weeks in refrigerator. Makes 2 pints.
**For variation: Use dried apples for peaches or 1 small can of Mandarin oranges with juice.
Apple Butter
2 cups of applesauce
1 tablespoon reconstituted lemon juice
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup of brown sugar
DIRECTIONS:
1. Layer in order.
2. Put mixture in pan. Put pan in macahine. Press SELECT
until the number"11" is displayed indicating the Jam cycle.
4. When cycle is finished, pour apple butter into sterile jars.
5. Let cool before placing in refrigerator. Makes 1 pint.
Grape Jelly
2 cups of grape juice
2 envelopes Knox Gelatin
1 cup of sugar
1 tablespoon reconstituted lemon juice
DIRECTIONS:
1. Mix grape juice and 2 envelopes of gelatin until it dissolves.
2. Combine mixture with sugar and lemon juice.
3. Put mixture in pan. Put pan in macahine. Press SELECT
until the number"11" is displayed indicating the Jam cycle.
4. When cycle is finished, pour into sterile jars.
5. Let cool before 3 hours refrigerating.
6. Store up in refrigerator up to 4 weeks. Makes 1 pint.