Resa
2 ½ pints ripe blueberries
1 T lemon juice
½ tsp ground nutmeg or cinnamon
5 ½ cups sugar
¾ cup water
1 box (1 ¾ oz) powdered pectin
Source: So Easy to Preserve makes about 5 half-pint jars
Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir in pectin and bring to a full rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving ¼ inch headspace. Adjust lids and process for 10 minutes.
2 quarts strawberries
1 cup water
1 pkg no sugar needed powdered pectin
Source: Ball Blue Book makes about 6 half-pint jars
Wash strawberries; drain. Stem and crush strawberries; measure 5 cups. Combine strawberries and remaining ingredients in a large saucepot, stirring to dissolve pectin. Bring to a boil, stirring constantly. Add sweetener according to pectin package guidelines, if desired. Boil 1 minute, stirring constantly. If gel starts to form before 1 minute boil is complete, remove from heat. Ladle hot jam into hot jars, leaving 1/4 -inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
4 tsp unflavored gelatin
2 cups unsweetened apple juice
2 T liquid sweetener
1 ½ T lemon juice
Food coloring (optional)
Source: So Easy to Preserve Makes about 2 half-pint jars (refrigerated storage)
Sterilize jars. Soften gelatin in ½ cup of apple juice. Bring remaining 1 ½ cups juice to a boil, remove from heat. Add softened gelatin, stirring to dissolve. Add liquid sweetener, lemon juice and coloring. Bring to a full, rolling boil. Pour into sterilized jars. Seal, cool, and store in the refrigerator.
12 oz concentrated orange juice, thawed
2 ½ cups water
4 ½ cups sugar
1 box powdered pectin
Sterilize canning jars. Measure sugar and set aside. Mix juice and water in a saucepot. Stir in powdered pectin. Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat; quickly skim off foam. Pour jelling immediately into hot canning jars, leaving 1/4 -inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Source: So Easy to Preserve
Blueberry Jelly with liquid pectin
4 cups blueberry juice (about 2 quarts blueberries)
7 ½ cups sugar
2 pouches liquid pectin
To prepare juice – Sort and wash ripe blueberries. Thoroughly crush one layer at a time. Place in a saucepan, bring to boil, cover and simmer for 5 minutes, stirring occasionally. Pour into a damp jelly bag and suspend the bag to drain the juice.
To make jelly – Sterilize canning jars. Measure juice into a large saucepot. Stir in the sugar. Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. Add liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off foam. Pour jelly immediately into hot canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
– Makes about 8 half-pint jars
Lavender Jelly
2-1/4 cups bottled apple juice (the clearest you can find)
1 cup lavender flowers
3-1/2 cups granulated sugar
1/2 (4 ounce) bottle liquid pectin
Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes, then strain.
Return 2 cups of this juice to the heat. Add the sugar and stirring constantly, bring to a full boil. Stir in the liquid pectin and bring to a rolling boil for 1 minute, stirring constantly.
Remove from the heat, skim off the foam, and pour into jelly glasses with a sprig of jelly in each glass and seal. Process for 5 minutes in a boiling water bath.
Source: The Forgotten Art of Flower Cookery.
Ginger Honey Rhubarb Jam
1 lemon
2 cups chopped rhubarb, fresh or frozen
1 large apple, peeled, cored & finely chopped
1/2 cup water
1-1/2 cups sugar
1 cup liquid honey
1-1/2 tablespoons candied ginger, finely chopped (or crystallized)
Remove thin outer rind from lemon with a veggie peeler& cut into fine strips with scissors or sharp knife- or use a zester. Place in a medium stainless steel or enamel saucepan. Squeeze & reserve 1 TBS of juice from lemon. Add rhubarb, apple& water to saucepan. Bring to a boil over high heat. Cover, reduce heat & boil gently for 15 minutes or until fruit is tender. Add sugar, honey, ginger& lemon juice.
Return to a boil& boil rapidly, uncovered, stirring frequently, until mixture forms a gel (about 10 minutes). Remove from heat. Ladle into hot, sterile jars and process in a water bath for 10 minutes.
Remove from bath, let jars cool, label & store in a cool place.
Source: www.divinerecipes.com
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