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When you send new recipes, I will post them here first, then after about a month I will put them into the appropriate sections.

Double Hot Pepper Jelly
This recipe is easy and makes beautifully colored jellies.

          1/4 C. finely minced red chili peppers* 
3/4 C. finely minced green jalapeno peppers 
6 1/2 C. sugar 
1 1/2 C. distilled white vinegar 
2 pouches (3 oz. each) liquid pectin

Sterilize 4 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.

Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. Process in boiling water bath for 10 minutes.  Set on a towel and do not disturb for at least 12 hours, in order to let gel.  Makes about 3 pints.


For a less assertive flavor, substitute sweet bell peppers for part of hot peppers.


Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8 inch strips, then cut very fine crosswise strips, or use food processor.

*You can use any combination of peppers, depending on what color and flavor you want.

Easy Strawberry Freezer Jam

     2 C Mashed strawberries 
4 C Sugar 
1 Package of powdered pectin (1-3/4 oz.) 
1 C Water


 Combine strawberries and sugar in a bowl. Allow to sit for 20 minutes or so, stirring occasionally.   Combine pectin and water in a saucepan, and bring to a boil. Boil for 1 minute, stirring constantly. Stir the pectin into the strawberry-sugar mixture, and continue stirring for 3 minutes.

Pour into wide-mouth freezer jars, leaving 1/2-inch head space. Adjust caps, and let stand until set, but no more than 24 hours.

Freeze. Makes about 5 half pints.

Notes: Once thawed, these little pints of freezer jam will keep for about 3 weeks in the refrigerator. 



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