uice in a food processor with the dates, 1 3/4
nch square pan generously with butter; line bottom with parchment paper.
Wash and clean blueberries.
Crush with a masher.
Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
Strain through a jelly bag to capture the juice.
Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
Add the pectin and hold at a boil for 1 full minute while stirring constantly.
Skim off foam and pour into hot, sterile jelly jars and seal.
Wash and clean berries.
Place into deep saucepan and crush.
Add water and place over a medium heat to simmer for about 5 minutes.
Remove and allow to drip through a jelly bag.
Measure recovered juice.
Add sugar and mix well in saucepan.
Bring mixture to a boil and add pectin and hold at the boil for 1 full minute while stirring constantly.
Skim off foam and place into hot, sterile jelly jars and seal.
Combine apple cider, bourbon and sugar in saucepan.
Bring to a boil, stirring constantly.
Stir in pectin, stirring briskly.
Return to boil, boil 1 minute. Test for gel. Skim off foam.
Pour into jars, seal and process 10 minutes in waterbath or according to instructions with pectin.
ed high heat.
FOR JELLY: Strain berries through cheesecloth, wire
whisk 3/4 cup sugar with pectin; set aside. In a bowl
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
Cook berries and apple peels in water to cover for 15 minutes. Cool and strain through two layers of cheesecloth or one of clean flannel, set in a strainer.
Measure 8 1/2 cups juice.
Prepare jelly according to directions for apple jelly that come with pectin.
Use any proportion of apple to salal berries.
More berries give darker color and tarter flavor.
ater.
Line a colander with cheesecloth and place it inside
Put half the green peppers and half the vinegar into blender container.
Cover and process until pepper is liquefied.
Pour into a large saucepan.
Repeat with remaining peppers and vinegar.
Add the red pepper, sugar and salt.
Bring to a boil and add pectin. Boil until it thickens when dropped from a spoon, about 20 minutes. Add a few drops of green food coloring if desired.
Pour into sterilized hot jars and seal (follow directions with pectin).
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
x 3/4 teaspoon cinnamon with the crumbs.
Empty
astry and cover the rest with a damp cloth to keep
Grind peppers and combine with pectin, sugar, vinegar and lemon juice.
Boil for 10 minutes, stirring constantly.
Strain into another pan and boil for one minute.
Add food coloring if you desire.
Remove from heat and put in jars; seal.
Delicious with cream cheese and crackers.
Blend peppers with vinegar
and Tabasco.
Mix this with pectin in large pan.
Bring
to
hard
boil
over
high
heat, stirring. Stir in sugar and
bring
to
rolling boil and boil hard 1 minute. Remove from heat, skim foam, add several drops of green food coloring.
Stir.
Drain cherries, reserving fruit and 1 1/2 cups of juice. Combine the juice with pectin; bring to a boil.
Add sugar; return to a rolling boil and boil for one minute, stirring constantly. Add bourbon and cherries.
Pour into hot jars and cover at once with hot paraffin.
Makes 4 to 5 cups.
Bring water with cobs to a boil and boil for 10 minutes.
Measure 3 cups and strain thru wet cheesecloth.
Pour into a large saucepan with pectin and bring to a rolling boil.
Add sugar.
Bring back to a boil and boil for 3 minute.
Skim Add food coloring if you want.
Tastes like apple honey.
b>with a knife. Place frozen blueberries on top of cake. Melt jelly
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!