Recipes

  • Apricots in light syrup
  • Apricot preserves
  • Blackberries in light syrup
  • Blackberry preserves
  • Peaches in light syrup
  • Peach preserves
  • Peach Butter
  • Apple Butter
  • Caramel Apple Butter
  • Brandy Apple Butter
  • Apple Pie filling
  • Bellini Mix
  • Old Fashioned Hard Cider
  • Champagne Hard Cider



    • Apricots in light syrup

    5 3/4 cups water
    1 cup sugar
    9 pts. of Apricots, seeded and halved

    Heat water and sugar together. Bring to a boil, add fruit, and return to boil, and then fill jars immediately leaving 1/4 inch of headspace. Process in boiling water canner for 20 minutes.


    Apricot preserves

    2 quarts crushed apricots
    6 cups sugar
    1/4 cup lemon juice

    Combine all ingredients in saucepan. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 30 to 45 minutes. As mixture thickens stir frequently to prevent sticking. Remove from heat and fill hot jam into sterile jars, leaving 1/4 inch of headspace. Process in boiling water canner for 5 minutes.


    Blackberries in light syrup

    5 3/4 cups water
    1 cup sugar
    9 pts. of Apricots, seeded and halved

    Heat water and sugar together. Bring to a boil, add fruit, and return to boil, and fill into jars immediately leaving 1/4 inch of headspace. Process in boiling water canner for 20 minutes.


    Blackberry preserves


    Peaches in light syrup


    Peach preserves


    Peach Butter


    Apple Butter


    Caramel Apple Butter


    Brandy Apple Butter


    Apple Pie filling


    Bellini Mix


    Old Fashioned Hard Cider


    Champagne Hard Cider