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From:

Shirley©1 (Original Message)

Sent: 7/14/2006 11:16 AM

Lemon Jelly

1/2 cup lemon juice
1 tablespoon grated lemon rind
1 1/2 cups water
4 1/2 cups granulated sugar
1 bottle liquid fruit pectin
3 to 4 drops yellow food color

Combine lemon juice, lemon rind and water in a bowl. Let stand for 10 minutes.

Strain and pour into large saucepan. Add sugar to juice mixture; mix well. Bring to a hard boil over high heat, stirring constantly. At once, stir in the fruit pectin. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat. Stir in food color. Skim off foam with metal spoon. Ladle into hot sterilized jars. Cover immediately with 1/8-inch hot paraffin.

Yields 5 cups.

From:

Jolene· (Original Message)

Sent: 3/17/2006 1:45 PM

Grapefruit Jelly

3 cups grapefruit juice (either fresh or canned)
1 box Sure-Gel

Bring these two ingredients to a boil. Then, add 4 cups sugar and a few drops red food coloring. Bring to a hard boil for 5 minutes. Pour into jars. Seal and store.

From:

Shirley©1 (Original Message)

Sent: 7/11/2006 4:06 PM

Red Grapefruit Jelly

Source: Texasweet Citrus Marketing Inc.

3 1/2 cups freshly squeezed red grapefruit juice
1/4 cup lemon juice
7 cusp granulated sugar
2 (3 ounce) pouches liquid pectin
Red food coloring (optional)

Combine juices and sugar. Bring to a rolling boil for 1 minute. Remove from heat and quickly skim off any foam. Stir in liquid pectin. Add 6 to 8 drops of red food coloring. Ladle into hot sterilized jars and cover with lids and rings. Process jars in boiling water for 10 minutes to seal.

Makes 6 jars.

From:

Shirley©1 (Original Message)

Sent: 8/7/2006 5:55 PM

Grapefruit Jelly

3 cups grapefruit juice (fresh or canned)
4 cups granulated sugar
1 (1.75 ounce) box pectin
3 drops red food color

Add pectin to juice and bring to a boil. Add sugar and bring to a rolling boil for 1 minute. Add food color. Skim and pour into six 6-ounce jars. Skim again and seal.

From:

BettyGa1

Sent: 6/4/2008 7:51 AM

Apple Cider Cinnamon Jelly

2 1/2 cups fresh pressed apple cider

1 4" stick cinnamon broken into 4 equal pieces

3 1/2 cups sugar

1 pouch liquid pectin

Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan, cover and bring to a boil over high heat, reduce heat and boil gently for five minutes. Strain through a jelly bag or several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse pot.

Measure 2 cups cider and return to pot. Add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil HARD 1 minute, stirring constantly. Remove from heat.

Place a piece of the reserved cinnamon into each of 4 sterilized half-pint jars. Ladle in hot jelly to 1/4" headspace, affix hot lids and bands to clean rims and boiling water bath process for 5 minutes from the reboil. Remove from canner and let stand undisturbed for 24 hours before storing.

Makes 4 cups.

From:

BettyGa1

Sent: 6/4/2008 8:20 AM

Mustang Grape Jelly

Juicing out Grapes

Remove stems of approximately 4-5 pounds of mustang grapes. Add 1 cup of water and bring to a heat in large pot and simmer 5 minutes. Sieve to remove seeds and hulls.

Jelly

6 cups prepared juice

1 box powdered fruit pectin

In large pot, bring to a full boil, the grape juice and pectin.

Add 7 cups of sugar

Bring to a full rolling boil that can't be stirred down

Boil 1 minute

Remove from heat

Pour into jars, put on lids and rings.

Process 10 minutes in boiling water bath

From:

BettyGa1

Sent: 6/4/2008 8:30 AM


	Plum Jelly Yield 5 six oz jars 4 cups plum juice about 3-1/2 cup water3 cups sugar.1/4 underripe & bring to boil on high heat.Reduce heat; simmer 15 to 20 min. until fruit is soft.Measure juice into kettle. Add sugar & stir well. Boilover high 8f. above the boiling point of water oruntil mixture sheets on spoon. Remove from heat: skim. Pour jelly immediately into hot jars, seal& process5 min. in water bath. Cool & store

From:

BettyGa1

Sent: 6/4/2008 8:36 AM

Watermelon Jelly

4 cups seeded, diced watermelon

3 1/2 cups sugar

2 tblsp lemon juice

1/2 of a 6 oz pkg liquid fruit pectin (1 foil pouch)

Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil ( a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle or Dutch oven from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4 inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place.

Makes 4 half pints.

From:

Kitabel

Sent: 6/6/2008 5:22 AM

Zucchini Freezer Jelly

6 c. peeled fresh zucchini, grated
1/2 c. lemon juice
3 c. sugar
1 c. crushed pineapple (as so spoon
from can press it against can to
remove some of juice)
1 (6 oz.) pkg. apricot Jello

Instructions

Cook zucchini for 15 minutes, stir constantly. Add other ingredients. Mix together and bring to a boil. Boil for 6 minutes. Turn off heat, add Jello. Stir good. Let cool. Put in containers and freeze. .

From:

Genie· (Original Message)

Sent: 7/20/2008 10:17 AM

Crabapple Jelly

Ingredients

3 lbs. crabapples (about 10 cups, cut up)

4 cups water

2 cups sugar

2 Tbsp. lemon juice

1 pkg. Sure-Jell

Method

Add cut-up crabapples and water to a pot and bring to a boil. Simmer, covered, until fruit is soft. Put fruit in a jelly bag or similar cloth bag and allow to drain until you have about 4 cups of juice. Put the juice back on the heat and bring to a boil. Add Sure-Jell and mix well. Slowly stir in sugar. Allow to boil for about 15 minutes, stirring constantly to prevent scorching. Remove mixture from heat and pour into jars. Attach lids and allow to seal.

Makes about 3 pints.

Source: Backwoods Home Magazine

From:

Genie· (Original Message)

Sent: 8/18/2008 2:00 PM

Pomegranate Jelly

When the last of the apples have fallen for the season, our

pomegranates finally begin to ripen. These bright red globes hang

from the tree like ornaments, sometimes bursting open to reveal

hundreds of juicy crimson seeds. But what to do with them? You can

eat them straight (be careful, the seed juice stains), juice them,

or in this case, make pomegranate jelly with them.

The process of canning jelly is specific to what fruit you are

canning, the type of pectin you are using - whether natural, liquid,

powder - and the ratio of juice to sugar to pectin. If you plan to

store your jelly on a shelf, and not in the refrigerator, you need

special canning equipment to ensure against spoilage.

4 cups pomegranate juice

1/4 cup lemon juice

1 package powdered pectin

5 cups white cane sugar

You'll also need:

6-7 Eight ounce canning jars

1 Make the Juice. There are two basic ways to make pomegranate juice

from fresh pomegranates. The first is to cut open a pomegranate and

submerge it in a large bowl filled with water. Remove the seeds

underwater; they will sink to the bottom while the white membrane

holding them together will float. Discard the peel and membranes.

Strain the seeds and put them in a blender. Pulse the blender only a

few times so that the seeds are broken up. Place a mesh strainer

over a bowl and pour the seed mixture through the strainer. Use a

rubber spatula to help press the pulp against the strainer as to

extract as much juice as possible.

The second way to juice a pomegranate is to use a juice press. I

have an old fashioned press that I use. I wash the pomegranate and

cut it into quarters or halves, depending on how big the pomegranate

is. I then crush the sections with a press and strain the juice

through a mesh strainer. I have found that this method takes half

the time or less of the first method, but the flavor can be a little

more bitter because you are squeezing the peel as well.

2 Prepare canning jars. Seep the clean, empty canning jars in

boiling water for several minutes. Boil a few cups of water in a

separate kettle and pour over the lids in a small bowl to sterilize.

3 Measure pomegranate juice and lemon juice in a 6-quart pan. Add

pectin, stir and place over high heat. Bring to a boil, stirring

constantly to prevent scorching. Reach a full rolling boil, that

cannot be stirred down, and add sugar. Boil hard for exactly 2

minutes. Remove from heat. Let stand for a minute and skim off foam.

4 Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece

lids.

5 Finish canning. This step you need to take if you plan to keep the

jelly unrefrigerated. Place the jelly jars, not touching, on a rack

in a tall pot of boiling water. The water should cover the top of

the jars by at least an inch. Boil for 5 minutes and then remove

from the water. Let the jars cool. Check seals, the lids should be

sucked down (you'll hear a popping noise as the jelly cools). Once

the jars reach room temperature, put them in the refrigerator for a

few hours to complete the jellying. Lasts about 3 weeks once opened.

Yield - 6-7 cups.

From:

BettyGa1

Sent: 8/19/2008 4:06 PM

Persimmon Jelly

Ingredients:

3.5 to 4 lbs ripe persimmons
2 cups water
3 tablespoons lemon juice
1 pkg powdered pectin
1 cup honey

Directions:

Wash fruit, remove blossom ends. Put in 6 to 8 quart non reactive pot. Add water. Bring to boil. Mash persimmons. Reduce heat and simmer 10 minutes. Remove from heat. Use food mill or strainer to remove pits. Measure 3 cups of pulp. Stir in lemon juice and pectin. Bring to boil and add honey all at once. Bring to full rolling boil and boil 1 to 2 minutes, stirring constantly. Jar, seal and BWB 5 minutes.

From:

Genie· (Original Message)

Sent: 9/12/2008 1:29 PM

PEAR JELLY

4 c. cooked, mashed pears, peeled & cored

3 c. granulated sugar

1 lg. pkg. strawberry Jello

Put cooked mashed pears, sugar and Jello into medium sized boiler. Stir

until ingredients start to boil. Turn down heat to medium high and continue

stirring all the time for 20 minutes. Remove from heat and put into jelly jars.

Seal and process in boiling water bath for 10 minutes. Remove from water bath

and allow jars to cool.

From:

Sent: 10/2/2008 5:53 PM

Rhubarb Rosemary Jelly

1 pound trimmed rhubarb
1 3/4 cups water
3 1/4 cups sugar
1/3 cup white wine vinegar
3 tablespoons chopped fresh rosemary leaves
2 1/4 ounce envelopes unflavored gelatin

Cut enough rhubarb crosswise into 1/2 inch slices to measure 3 cups. In a 4 quart kettle bring rhubarb, 1 1/2 cups water, sugar, vinegar and rosemary to a boil and simmer 15 minutes, rhubarb will disintegrate. While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute. Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved. Pour mixture through a fine sieve into a large bowl, gently pressing on solids and discard solids. Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops. Wipe rims of jars with a dampened cloth and seal jars with lids. Cool jars completely. Rhubarb rosemary jelly keeps, chilled, 2 months. Makes about 3 cups.

From:

Jolene·

Sent: 10/8/2008 11:13 PM

Apple Jelly

3 pounds tart apples (10-11 apples) water
3 cups sugar

Wash the apples. Remove the ends and stem. DO NOT peel or core. Cut apples into small chunks. Then, in an 8-10 quart kettle or Dutch oven, combine the apples with enough water to cover. (About 5 cups) Cover and bring to boiling over high heat. Reduce heat and simmer until the apples are soft, about 20-25 minutes. Strain through a jellybag. Measure 4 cups apple juice. Return to the kettle; add the sugar and cook until sugar is dissolved. Then, bring the mixture to a full rolling boil and boil hard, uncovered, until the syrup sheets off a metal spoon, about 10-12 minutes. Remove from heat. Quickly skim off the foam. Pour into hot, sterilized jars and seal. Makes about 3 half pints. Store in the refrigerator.

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Genie's Southern Kitchen	[email protected]