Type what you have

Ingredients

• ✓ white sugar
• evaporated milk

Instructions

1. 1 Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

By lauren11

Ingredients

• ✓ white sugar
• corn

Instructions

1. 1 Bring a large pot of water to a boil; stir in sugar until dissolved. Add corn; cover the pot. Turn off the heat, leaving the pot on the hot burner; steep corn in hot water until tender, about 25 minutes. Drain.

By caquilter

Ingredients

• ✓ white sugar
• grapefruit

Instructions

1. 1 Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.
2. 2 Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.
3. 3 Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.
4. 4 Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.

By Ellen P

Ingredients

• ✓ white sugar
• dark beer

Instructions

1. 1 Combine beer and sugar in a saucepan over medium heat; bring to a gentle simmer. Cook, skimming off any foam that forms on the top, until reduced to a light syrup consistency, 30 to 45 minutes.

By Brian Lowe

Ingredients

• ✓ white sugar
• muscadine grape

Instructions

1. 1 Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water. Place a few small plates in the freezer.
2. 2 Wash and halve grapes. Combine grapes and sugar in a large pot over medium heat; bring to a medium-low boil. Cook, stirring to prevent sticking while maintaining a medium-low boil, 15 to 20 minutes.
3. 3 Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
4. 4 Transfer some jam to a blender; purée until hulls and seeds are ground. Transfer puréed jam to a medium pot; keep warm. Continue blending remaining mixture and adding to pot as it becomes done.
5. 5 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Maria Marquez Delgado

Ingredients

• ✓ white sugar
• blackberry juice

Instructions

1. 1 Gather all ingredients.
2. 2 Mix blackberry juice and sugar together in a large saucepan; bring to a boil. Boil rapidly for 2 minutes.
3. 3 Skim off any foam from top of the mixture.
4. 4 Carefully ladle or pour into sterile jars or bottles. Store syrup in the refrigerator for up to 2 weeks.

By Harriet O'Neal

Ingredients

• ✓ white sugar
• rhubarb

Instructions

1. 1 Place rhubarb pieces in a medium pot; sprinkle with sugar. Stir well to ensure rhubarb is completely coated with sugar; cover and let rest for 15 minutes, stirring once so natural juices are released.
2. 2 Bring rhubarb mixture to a boil over medium heat, stirring often. Reduce heat; simmer until soft, about 10 minutes. Serve compote warm.

By Buckwheat Queen

Ingredients

• ✓ white sugar
• strawberry

Instructions

1. 1 Place strawberries in a large microwave-safe bowl; add sugar and stir until evenly coated.
2. 2 Microwave strawberry mixture for 2 minutes; gently stir. Microwave and stir every 2 minutes until thick and glossy, 6 to 10 minutes.
3. 3 Transfer jam to a glass jar; place in the refrigerator until chilled, at least 30 minutes.

By LAURELJ

Ingredients

• ✓ white sugar
• jalapeno pepper

Instructions

1. 1 Drain off enough of juice in jalapeño jar so that adding the sugar won't cause a spill. Pour the 5-pound bag of sugar into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.

By michelleag05

Ingredients

• ✓ white sugar
• tea bag

Instructions

1. 1 Using an electric coffee maker, Place the 3 tea bags in the strainer basket (not in the pot). Brew the tea as you would coffee. Pour the sugar in a gallon pitcher. Pour in the hot tea. Continue to run coffee maker with the tea bags until you have enough tea to fill the pitcher. Allow to cool completely at room temperature, then refrigerate.

By Deanna Ross

Ingredients

• ✓ white sugar
• strawberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Quarter large strawberries and halve smaller ones; place in a 9-inch pie plate. Sprinkle sugar on top; toss several times.
3. 3 Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

By chpmnk42

Ingredients

• ✓ white sugar
• strawberry

Instructions

1. 1 Place strawberries in a large bowl. Sprinkle sugar evenly over berries; stir to coat. Let stand at room temperature, stirring occasionally, for 10 minutes.
2. 2 Cover and chill in the refrigerator until ready to serve.

By bluegirl

Ingredients

• ✓ white sugar
• water
• maple extract

Instructions

1. 1 In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavoring. Serve warm.

By LADY2416

Ingredients

• ✓ white sugar
• apple cider vinegar
• dill pickle

Instructions

1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide

Ingredients

• ✓ white sugar
• water
• soft drink mix

Instructions

1. 1 Stir sugar and water together in a medium saucepan. Bring to a boil and simmer for about 1 minute. Remove from heat and stir in drink mix.
2. 2 Allow to cool, then store in a clean container for pouring. Pour over shaved ice to flavor.

By BONNIE544

Ingredients

• ✓ white sugar
• huckleberry
• fruit pectin

Instructions

1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir in pectin and boil, stirring constantly, for 1 minute. Remove from the heat and skim off any surface foam using a metal spoon.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool, about 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By DelightfulDines

Ingredients

• ✓ white sugar
• cinnamon
• apple

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk sugar and cinnamon together in a large bowl until well combined. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets.
3. 3 Bake in preheated oven until browned and crisp, about 2 hours. Cool completely.

By Nancy JimsWife

Ingredients

• ✓ white sugar
• lemon juice
• seltzer

Instructions

1. 1 Combine sugar and lemon juice in a glass. Slowly pour in seltzer water and stir until well combined.

By Person who likes recipies 369

Ingredients

• ✓ white sugar
• ✓ white sugar
• tart red cherry
• buttermilk baking mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
2. 2 Stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. Set aside.
3. 3 Stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. Spread the mixture in an even layer in the bottom of the prepared baking dish. Spread the cherries evenly over the batter. Slowly pour the cherry juice over the cherries.
4. 4 Bake in the preheated oven until lightly browned, 25 to 30 minutes.

By mzlizz

Ingredients

• ✓ white sugar
• lemon juice
• corn

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved.
3. 3 Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.
4. 4 Serve and enjoy!

By heatherjane

Ingredients

• ✓ white sugar
• tart cherry
• vodka

Instructions

1. 1 Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake. Cherries will float in the beginning and will settle in time.
2. 2 Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.

By Crockpot Kerry

Ingredients

• ✓ white sugar
• nectarine
• yogurt

Instructions

1. 1 Cut nectarine in half all the way around the pit. Twist open and discard the pit. Sprinkle sugar on the cut side of each nectarine half.
2. 2 Place nectarine halves, cut-side down, onto a griddle or into a skillet over medium heat; cook until the bottoms are caramelized, about 1 minute and 30 seconds.
3. 3 Place nectarines, cut-side up, onto a plate. Top each half with yogurt.

By Gabriel

Ingredients

• ✓ white sugar
• ginger root
• water

Instructions

1. 1 Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
2. 2 Toss ginger with sugar in a bowl.
3. 3 Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
4. 4 Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

By lperejma

Ingredients

• ✓ white sugar
• cranberry
• bourbon

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cranberries, sugar, and bourbon together in a baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

By CULINARYJEN

Ingredients

• ✓ white sugar
• green tomato
• raspberry flavored gelatin mix

Instructions

1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water
2. 2 Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat. Cook and stir for about 10 minutes. Stir in gelatin until well combined. Reduce heat to low; simmer for 20 minutes.
3. 3 Pack jam into hot, sterilized jars and seal. Alternatively, pour into freezer containers and freeze.

By Jeanie Bean

Ingredients

• ✓ white sugar
• ✓ white sugar
• lemon peel
• orange peel
• water

Instructions

1. 1 Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
2. 2 Combine 2 cups sugar and 1 cup water in a medium saucepan. Bring to a boil, and cook until the mixture reaches the thread stage, 230 degrees F (108 degrees C), on a candy thermometer, or until a small amount dropped in cold water forms a soft thread. Stir in the peels; reduce heat, and simmer until syrup thickens slightly, about 5 minutes, stirring frequently. Drain.
3. 3 Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack for several hours, or until no longer sticky.

By Brenda Ward

Ingredients

• ✓ white sugar
• gooseberry
• liquid pectin

Instructions

1. 1 Remove blossom and stem ends from gooseberries. Force berries through a food mill. Measure 4 cups of berry mash into a large pot. Stir in sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin. Skim off any foam with a large metal spoon.
2. 2 Sterilize jars and lids in boiling water for at least 10 minutes. Alternate skimming the foam and stirring the berry mixture while letting it cool slightly, about 5 minutes. Ladle into hot, sterile jars, leaving 1/4 inch headspace.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By SWIZZLESTICKS

Ingredients

• ✓ white sugar
• buddha's hand
• water

Instructions

1. 1 Bring a large pot of water to a boil. Add diced Buddha's hand, return to a simmer, and cook until citrus softens, about 30 minutes. Drain.
2. 2 Combine Buddha's hand, 2 1/2 cups sugar, and water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230 degrees F (110 degrees C). Remove from heat and cool to room temperature. Drain citrus; pour excess liquid into jars and reserve.
3. 3 Spread drained citrus out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.

By John Mitzewich

Ingredients

• ✓ white sugar
• strawberry
• lemon juice

Instructions

1. 1 Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.

By Yoly

Ingredients

• ✓ white sugar
• pear
• cinnamon

Instructions

1. 1 Place pears in the bowl of a food processor; pulse until puréed.
2. 2 Transfer 3 cups puréed pears to a saucepan. Add sugar; cook, stirring occasionally, until bubbling, about 15 minutes. Stir in cinnamon; cook, stirring frequently, until thick, about 15 minutes more.
3. 3 Meanwhile, inspect one 1-pint jar for cracks and ring for rust, discarding defective ones. Immerse in simmering water until pear butter is ready, at least 5 minutes. Wash new, unused lid and ring in warm soapy water.
4. 4 Pack pear butter into the hot, sterilized jar, filling to within ¼ inch of top. Run a clean knife or thin spatula around inside of jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly. Store in the refrigerator.

By jennapdx25