Full Everyday Recipes

2nd day.
Boil the mixture for 20 minutes at a hard boil.
Set aside
for the next day.

3rd day.
Measure the mixture and measure an equal amount of sugar.
Boil the fruit for 20 minutes, and add sugar all at once.
Stir.
Boil 35 min.
or until a
little jells on a cold saucer.
Seal with paraffin while hot.

1 Text Only

Use two cups of blanched whole almonds.
If only unblanched
almonds are available, blanch them this way: Place the almonds in a
saucepan and cover with water.
Bring to boiling, then drain.
The
skins should slip off easily when you press each almond between
your thumb and forefinger.
Dry on paper towels.
Spread the dry
almonds in a shallow baking pan and toast in a 300 degree oven for
about 20 minutes or until golden.
Cool for 5 minutes before
processing or blending.
To process: Place the steel blade in your
food processor or blender.
Add the nuts.
Cover and process or blend
until a butter forms, stopping occasionally to scrape the sides of
the bowl or blender a few times.
Keep processing for three to five
minutes or until all of the mixture is evenly blended.
Process
about two minutes more or until the butter is the desired
smoothness.Store in a covered container in your refrigerator for up
to two weeks.
Bring to room temperature for easier spreading.
Makes
about 1 1/4 cups.