to 1 tsp of jelly.
May be served as
Strain the berries through a jelly strainer set over a large
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
Place a glass plate in the freezer.
Combine all ingredients and bring to a boil; simmer 10 minutes or until agar-agar is dissolved.
Test consistency by placing a bit of the jelly on the cold plate and returning plate to the freezer for 1 minute. Add more agar-agar if too liquid.
Heat the berries over a low fire until the juice starts to flow and then simmer the fruit for 15 minutes.
Strain the liquid through a double layer of cheesecloth (easier if you cook the fruit in the evening and let it drain overnight).
Mix the elderberry and lemon juices along with just enough water to make three cups of fluid.
Add the pectin, bring the mixture to a boil and stir in the sugar.
Bring the jelly to a full boil again for one minute, pour it into sterilized glasses and cover the jars with paraffin.
Mix original juice with 1 cup water to 1/2 gallon of juice. Mix all the ingredients together in a large stockpot until all ingredients are well blended.
Cook over low to medium heat until mixture thickens.
Add hot mixture to well sterilized hot jars (canning).
Seal with sterilized lids.
Cover with small towel or dish cloths.
Let stand until next day.
Jars are sealed when you hear a slight popping sound.
To juices, add sugar and honey; mix well.
Place over high heat; bring to a boil, stirring constantly.
At once, stir in pectin.
Bring to a full rolling boil for 1 minute. Stir constantly.
Remove from heat and skim off foam with metal spoon; pour quickly into glasses.
Cover at once with 1/8 inch hot paraffin.
Remove stems from berries; wash and crush.
Bring to a boil, boiling about 4 minutes.
Strain.
You should have about 3 cups juice.
Using 1 cup of the elderberry juice, grape juice and your choice juice, add lemon juice, sugar and fruit jell pectin.
Bring to a rolling boil for about 4 to 5 minutes.
Pour into canning jar; wipe the tops to make sure they're clean.
Put hot lids and bands on to seal.
15 minutes.
Place in jelly bag and squeeze out juice
Follow directions on Sure-Jell recipes for cooking jelly.
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
Boil fruit to release juice with small amount of water.
Mash with potato masher after 10 minutes and remove from heat; strain. If less than 3 cups juice, add 1/2 to 1 cup water and allow to run through seeds again.
Follow instructions for Sure-Jell jelly. Serve on toasted bread.
he dumpling dough for this recipe.
Preparing the Dumplings and
In a tea cup or mug, steep elderberry blossoms in boiling water for 5 to 10 minutes; strain.
Add sugar and lemon.
Yield: 1 serving.
irections for Cooked Jam or Jelly:.
PREPARE JARS:.
Boil
iscard basil.
To Make Jelly:
Combine the minced vegetables
ripping as this will make jelly cloudy.
Measure juice into
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
small saucepan stir together jelly, lemon peel, lemon juice, gingerroot
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter