CIDER JELLY
For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.-Donna Bensend, Dallas, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine cider and red hots. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
ROSY CIDER JELLY
Alway looking for something that is easy to can.
Provided by Mary Gilbert
Categories Jams & Jellies
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a large kettle, combine the first 4 ingredients. (apple cider, cranberry juice, lemon juice and powdered fruit pectin)
- 2. Bring to rolling boil over heat, stirring constantly.
- 3. Stir in sugar, return to a full rolling boil. Boil for 1 minute, stirring constantly.
- 4. Remove from heat, skim off foam.
- 5. Pour hot liquid into hot jars. Put lids and bands, and tightened.
- 6. Process for 5 minutes in hot boiling bath.
GARLIC ROSEMARY JELLY
Categories Condiment/Spread Garlic Easter Vegetarian Low Sodium Rosemary White Wine Vegan Boil Gourmet
Yield Makes four 1/2-pint jars
Number Of Ingredients 7
Steps:
- In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil jelly, stirring constantly, 1 minute and remove kettle from heat.
- Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top. Wipe rims with dampened cloth and seal jars with liquids.
- Put jars in water-bath canner or on a rack set in a deep kettle. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely and store in a cool, dark place.
- To sterilize jars and glasses for pickling and preserving:
- Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
ROSY GRAPE JELLY
Use pretty glass jars for this vibrant-colored, full-flavored jelly everyone will enjoy on their toast or muffins. The jelly makes a wonderfully delicious and easy hostess gift for the holidays, or for any fall/winter occasion. You may want to tie on a festive cover made of holiday fabric or paper.
Provided by PJ's kitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 36
Number Of Ingredients 4
Steps:
- Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved. Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam. Pour jelly into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20.7 g, Sodium 0.4 mg, Sugar 20.5 g
ROSE PETAL JELLY
Rose jelly is sweet and floral, and is lovely on buttered bread. Make it with roses you grow yourself to be sure they're chemical free. You will need liquid pectin (to thicken the jelly) and rose water for flavor. These are available in most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/4 cups
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
- Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.
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