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Rangpur Lime Marmalade
12 sm Rangpur limes, 5 Lemons, 4 1/2 c Sugar (2 1/4 lbs), Makes about 6 halfpints. Wash and remove the seeds of the lime...
Red Chile Oil
2 c Cups, 1 c Dried red chiles such as, Piquin or Cayenne 2 c Vegetable oil, Heat the oil in a pan to 350 F. Remove from...
Red Curry Paste (Nam Prik Kaeng Daeng)
2 ts Cumin seeds, 1 ts Coriander seeds, 8 Dried chilies, 1/2 ts Finely chopped bergamot skin, 1 ts Salt, 1 ts Chopped le...
Red Tomato Marmalade
1 qt Ripe red tomatoes, 1/2 c Cider vinegar, 1 c Sugar, 1 ts Salt, 1 ts Mixed pickling spices, This marmalade is very ta...
Red Tomato Preserves
4 lb Ripe tomatoes, 5 c Sugar, 1 Lemon, Scald and peel tomatoes. Leave tomatoes whole. Add sugar and let stand overnight...
Rhubarb Conserve
2 lb Rhubarb, 2 Oranges, 1/2 c Chopped nuts, 1 Lemon, 3 1/2 c Sugar, Grate rind of oranges and lemon. Extract juice. Was...
Rhubarb Marmalade
4 c Finely chopped rhubarb, 1 Orange, 1 Lemon rind, 7 1/2 c Sugar, 1 Bottle fruit pectin, Combine rhubarb, grated rind o...
Rich Apple Butter
4 lb Cooking apples, 2 c Cider, 3 c Granulated sugar, 2 ts Ground cinnamon, 1 ts Ground cloves, 1/8 ts Ground allspice, ...
Ripe Cucumber Catsup
1 Red pepper, chopped, 2 c Sugar, 1 ts Cinnamon, 1 c Chopped onion, 4 c Vinegar, 1 ts Salt, 1 ts Cloves, 1/8 ts Pepper, ...
Ripe Grape Jam
4 1/2 c Prepared fruit, 1/2 c Water, 7 c Sugar, 1/2 Bottle fruit pectin, Use only fully ripened grapes. Separate skins a...
Rose Hip Chutney
1/2 pt Dried rose hips, seeds, removed or 1 pt Fresh hips, seeds removed, 1 pt Cider vinegar or wine, vinegar 1/2 lb Rai...
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