Food recipes
Whole Cinnamon Marinade
Whole Cinnamon Marinade
Ingredients:
1 cup (250 ml) water
1/3 cup (80 ml) vinegar
6 whole cloves
1/4 stick cinnamon
Directions:
Pinch nutmeg
Pinch salt
1 tablespoon granulated sugar
Wash pumpkin and cut in half. Remove seeds, veins and peel. Cut 1/2−inch (1 cm) cubes.
Combine water, salt and sugar. Bring to boil. Add pumpkin cubes, cover pot, bring to boil, turn off the
heat and let stand covered until warm. Drain and place in clean jar.
In saucepan combine water, vinegar and spices. Bring to boil over low heat. Pour warm marinade
over the pumpkin cubes. Cover and cool. Pumpkin cubes are ready to serve the next day.
Pickled Pumpkin 110
Pineapple Ginger Preserves
3 1/2 cups granulated sugar
2 (4 pound) pineapples, peeled and cut into 1/4−inch rings,
cored, and chopped coarse (about 8 cups)
1/4 cup fresh gingerroot, peeled and finely chopped
In a heavy kettle combine the sugar and 2 cups water. Bring the mixture to a boil, stirring until the
sugar is dissolved, and boil the syrup until it registers 220 degrees F on a candy thermometer. Stir in
the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for
1 hour, or until it registers 220 degrees F on a candy thermometer.
Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2−pint jars, filling the jars to
within 1/4 inch of the tops. Wipe the rims with a dampened towel and seal the jars with the lids. Put the
jars in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or
kettle to cover the jars by 2 inches, and bring it to a boil. Process the jars, covered, for 10 minutes.
Transfer them with tongs to a rack, and let them cool completely. Store the jars in a cool dark place.
Pineapple Ginger Preserves 111
Pineapple Jam
3 1/4 cups prepared fruit (one 20−ounce
can crushed pineapple in syrup)
Ingredients:
1 cup (250 ml) water
1/3 cup (80 ml) vinegar
6 whole cloves
1/4 stick cinnamon
Directions:
Pinch nutmeg
Pinch salt
1 tablespoon granulated sugar
Wash pumpkin and cut in half. Remove seeds, veins and peel. Cut 1/2−inch (1 cm) cubes.
Combine water, salt and sugar. Bring to boil. Add pumpkin cubes, cover pot, bring to boil, turn off the
heat and let stand covered until warm. Drain and place in clean jar.
In saucepan combine water, vinegar and spices. Bring to boil over low heat. Pour warm marinade
over the pumpkin cubes. Cover and cool. Pumpkin cubes are ready to serve the next day.
Pickled Pumpkin 110
Pineapple Ginger Preserves
3 1/2 cups granulated sugar
2 (4 pound) pineapples, peeled and cut into 1/4−inch rings,
cored, and chopped coarse (about 8 cups)
1/4 cup fresh gingerroot, peeled and finely chopped
In a heavy kettle combine the sugar and 2 cups water. Bring the mixture to a boil, stirring until the
sugar is dissolved, and boil the syrup until it registers 220 degrees F on a candy thermometer. Stir in
the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for
1 hour, or until it registers 220 degrees F on a candy thermometer.
Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2−pint jars, filling the jars to
within 1/4 inch of the tops. Wipe the rims with a dampened towel and seal the jars with the lids. Put the
jars in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or
kettle to cover the jars by 2 inches, and bring it to a boil. Process the jars, covered, for 10 minutes.
Transfer them with tongs to a rack, and let them cool completely. Store the jars in a cool dark place.
Pineapple Ginger Preserves 111
Pineapple Jam
3 1/4 cups prepared fruit (one 20−ounce
can crushed pineapple in syrup)
Printed from https://recipe.bluelayer.org/recipe/73808/whole-cinnamon-marinade