2018-08-08 / Recipes

Country Cooking With Sue Davis

This is the time of the year when we get in the kitchen and preserve the delicious fruits and vegetables from our gardens for use during winter months. Making preserves, jellies and jams takes a little work, but the results are delicious! This week’s recipes feature some local favorites – fig preserves, squash relish and peach preserves.

Fig Preserves

3 c. figs
3 c. sugar
1 c. water

Wash, drain and stem figs. Place in a bowl and cover with sugar. Let them sit in refrigerator overnight. Add water, stir and cook, stirring constantly, over medium heat until syrup is thick and figs are done. Place in hot jars and seal.

Squash Relish

8 c. squash – 4 lbs.
4 medium peppers, chopped fine
4 medium onions, chopped fine1 ½ t. celery seed

1 ½ t. turmeric
1 ½ c. vinegar
3 c. sugar
1 c. water
¼ c. salt

Grate small to medium squash on big side of grater. Mix all ingredients and cook on low. Boil 15 minutes after coming to a boil. Place in prepared jar.

Homemade Peach Preserves

12 fresh peaches, peeled, pitted and chopped
4 c. sugar
1-2 oz. pkg. dry pectin

Mash 1 cup chopped peaches in bottom of large saucepan. Add remaining peaches and bring to bow over medium heat. Cook for 20 minutes. Pour into a bowl and measure 6 cups back into pan. Add sugar and bring to boil over medium heat. Gradually stir in pectin and boil 1 minute. Remove from heat and place in prepared jar. Process in hot water bath canner for 10 minutes. Let cool and place on shelf until ready to use. Refrigerate after opening.

Return to top