Quick Home Made Jelly

Blush Wine Jelly

Ingredients:
2 cups White Zinfandel Wine
3 cups sugar
1 pouch (3oz) Certo Liquid Fruit Pectin -- do not use powder

Directions:
In a saucepan combine the wine and sugar. Over medium heat, bring the mixture to a simmer. Do not boil. Remove from the heat and stir in the pectin. Pour into containers and store in refrigerator.

Note: Substitute Raspberry or Strawberry Zinfandel for a little variation.

Makes 2 pints

Apricot Jam

Ingredients:
2 cups fresh apricots, chopped
1 1/2 cups sugar
2 tablespoons lemon juice
1 tablespoon powdered fruit pectin

Directions:
In glass batter bowl, combine apricots, sugar, and juice. Microwave on high 10 minutes, uncovered. Stir very well to dissolve any sugar remaining on the bottom. Add the pectin and stir it in. Microwave 1 minute on high. Pour into hot sterilized jars, cups, whatever. Seal as desired. This can be stored in refrigerator up to 3 months without sealing it, just cover tightly with plastic wrap.

Lime Jelly

Ingredients:
3 cups sugar
1 cups water
6 ounces frozen limeade; thawed
2 tablespoons lemon juice
5 drops geen food coloring
2 drops yellow food coloring
3 ounces liquid fruit pectin; 1 Pouch

Directions:
Heat the sugar and water to boiling in a Dutch oven, stirring occasionally. Boil and stir for 1 minute more then remove from the heat. Stir in the limeade concentrate, lemon juice, and food colorings. Add the fruit pectin and skim off the foam. Immediately pour into hot sterilized jars, glasses, or freezer containers. Cover tightly and cool to room temperature. Store no longer than 4 weeks in the refrigerator or 2 months in the freezer.

Makes six 5-oz glasses of jelly.

Uncooked Grape Jelly

Ingredients:
2 cups lukewarm water
1 box powdered pectin
1 6-ounce can frozen grape juice concentrate
3-1/2 cups sugar

Directions:
Mix the pectin slowly into the lukewarm water in a 2-quart mixing bowl. Stir constantly until pectin is completely dissolved. Let stand 45 minutes. Stir occasionally, but do not beat.

Thaw juice by placing can in cold water. When juice is thawed, pour into a 1-quart mixing bowl. Add 1 3/4 cups sugar. Mix thoroughly. All the sugar will not be dissolved. Add the remaining 1 1/2 cups of sugar to the dissolved pectin mixture. Stir constantly until all sugar is dissolved. Mix the juice with the pectin mixture. Stir constantly until all sugar is dissolved.

Pour into freezer containers, leaving 1/2-inch headspace. Cover with a tight lid. Let stand at room temperature until set (up to 24 hours). Freeze or refrigerate.

Peach Jelly

Ingredients:
2 cups canned peaches
5 cups sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 tablespoons lime or lemon juice
1 pouch liquid pectin (3 oz)

Directions:
Chop or blend drained peaches to reduce fruit piece size. Combine peaches, sugar, cinnamon, lime or lemon juice, and vanilla in a sauce pan. Bring to a full rolling boil. Add the liquid pectin and bring back to a full rolling boil. Set aside and let cool for about 5 minutes and then put into clean containers. Store in freezer for up to 6 months or 3 to 4 weeks in refrigerator.

Easy Raspberry Jam

Ingredients:
3 cups raspberries
3 cups sugar

Directions:
Mash berries in a saucepan and stir in sugar. Bring to a boil and boil for 3 minutes. Remove from heat and beat with a wire whip or mixer for 6 minutes. Pour into jars and allow to cool. If not canning, keep stored in refrigerator. *NOTE: Can also use this recipe for Easy Strawberry Jam.

Gooseberry Jam

Ingredients:
1 pound Gooseberries
3/4 pound sugar

Directions:
Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon. Ladle into jars, use inversion method or hot water bath. Makes six, 8 ounce jars.