Easy Jelly
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Directions: Easy Hot Pepper Jelly
Ingredients:
Directions: |
Easy Grape Freezer Jelly
Ingredients:
2 cups bottled Concord grape juice
4 cups sugar, measured into separate bowl
1 pouch Certo Fruit Pectin
2 tablespoons water
Directions:
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Measure juice into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix pectin and water in small bowl. Add to juice mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.
Easy Cranberry-Apple Jelly
Ingredients:
3-1/2 cup cranberry-apple juice drink
1-3/4 oz powdered fruit pectin
4 cups sugar
1/4 cup lemon juice
Directions:
In large kettle, combine cranberry-apple juice drink and package of powder fruit pectin. Cook and stir until boiling. Stir in sugar immediately. Bring to full boil; boil hard 2 minutes, stirring constantly. remore from heat. Stir in lemon juice. Skim off foam. Pour into hot, sterilized jelly jars or glasses. Seal.
Fireweed Jelly Recipe
This jelly recipe imparts a nice distinctive flavor for those peanut butter sandwiches or steaming stack of hot cakes.
Ingredients:
8 cups fireweed blossoms (no stems)
1/4 cup lemon juice
4-1/2 cups water
2 packages Sure-Jell (Or other powdered pectin)
5 cups sugar
Directions:
Pick, wash, and measure 8 cups of fireweed blossoms (flower part only!!)
Add 1/4 cup lemon juice and 4-1/2 cups water. Boil 10 minutes and strain.
Take the strained juice and heat to lukewarm. Add 2 pkgs Sure Jell (or other powdered pectin) and bring to boil.
Add 5 cups sugar and bring to full boil.
Boil hard for 1 minute. Pour into hot clean jars and seal.
Process in boiling water bath for 10 minutes.
Fresh Mint Jelly
Ingredients:
1-1/2 cups fresh mint
2 tablespoons lemon juice
1/2 cup sugar
1/2 bottle Certo Pectin
Green Food Coloring
Directions:
Rinse the mint (stems and leaves) Place in large pot and crush with a masher. Add
2-1/4 cups of water and bring to a boil over high heat. Remove from the heat, cover and let stand for 10 minutes. Add the lemon juice and a couple drops of food coloring and mix. Add the sugar and mix well.
Put pot back on stove and bring to a boil over high heat, stirring constantly.
Once it comes to a boil, stir in the Certo all at once and mix. Bring this mixture to a rolling boil, and boil for 1 minutes, stirring constantly. Remove from the heat, skim off foam with a metal spoon and quickly pour into hot sterilized jars. Seal with hot lids.
Blackberry Jelly
Ingredients:
4 cups blackberry juice
(takes about 2-1/2 quart boxes blackberries and 3/4 cup water)
3 cups sugar
Directions:
To prepare juice: Select about 1/4 under-ripe and 3/4 ripe berries. Sort and wash; remove any stems or caps. Crush the berries; add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 5 minutes. Extract juice.
To make jelly: Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees F. above the boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal.
Makes about 5 six-ounce glasses.
Cranberry Jelly
Directions:
Wash and pick over the cranberries. Put them in a wide, heavy 4- or 5-quart saucepan with the water. Cover, bring to a boil, then reduce heat and simmer until the cranberries pop, about 10 minutes. Push through a sieve or a ricer with the back of a large spoon. Return to the saucepan, add the sugar, stir, and simmer uncovered until the sugar has dissolved, about 3 to 4 minutes. Then boil rapidly over medium-high heat, stirring for 6 to 8 minutes, or until a jelly or candy thermometer registers 220 degrees F. or the mixture passes the sheet test (pours off the side of a cold spoon in a sheet, not in drops). Remove from heat and skim off any foam.
Ladle the jelly into hot sterilized jars and seal. Let cool, label, and refrigerate for up to 2 months, or freeze for up to 1 year. For longer storage, seal with two-part vacuum lids and process in a hot-water bath for 10 minutes. Let cool, label, and store in a cool, dark place.
Makes about 3 cups
