me time as the jelly.
Make sure you wear disposable
Combine plum juice and Sure-Jell in a large thick pot.
Cook to a full rolling boil, stirring constantly.
Quickly add sugar. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim bubbles off the top with a large spoon.
Ladle into hot jars.
Seal and let cool.
Yields 9 cups of jelly!
Bring jelly and Sure-Jell to a hard boil.
Add sugar, Jell-O and lemon juice.
Boil 8 minutes.
Peel and cut up pears.
Cook until soft. Blend pears in blender, then follow directions for jelly on Sure-Jell package. Pour in sterile jars and seal.
Prepare as grape jelly on Sure-Jell box.
edium-large pot.
Stir Sure-Jell into the fruit and bring
Mix strawberries and sugar thoroughly; set aside 10 minutes. Stir Sure-Jell with water in pan.
Bring to a boil, stirring constantly.
Boil 1 minute.
Remove from heat.
Stir mixtures together until sugar is completely dissolved and no longer grainy. Pour into plastic containers.
Cover.
Let stand at room temperature 24 hours.
Store in freezer.
Mix strawberries and sugar thoroughly.
Set aside 10 minutes. Stir Sure-Jell fruit pectin with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixtures together until sugar is completely dissolved and no longer grainy, about 3 minutes.
Pour into plastic containers; cover.
Let stand at room temperature for 24 hours.
Jam is now ready to use.
Store in refrigerator or freeze extra containers. Thaw in refrigerator.
Makes about 4 (1 cup) containers.
In heavy pot put figs, lemon juice, water and Sure-Jell. Bring to a full boil for 1 minute.
Add sugar all at once.
Mix. Bring to a full rolling boil that you can't stir down; stir constantly.
Boil 1 minute.
Skim off foam and pour into jars.
Pour the hot water over Sure-Jell.
When cool, add tea, juice and ginger ale.
Sweeten to taste.
Serve over ice.
Grind apples and peppers.
Combine all ingredients except Sure-Jell.
Cook just until it comes to boil.
Remove from heat; let set 5 minutes.
Add Sure-Jell.
Cook to rolling boil per instructions on Sure-Jell package.
Cook first 4 ingredients in heavy pan over low heat to dissolve sugar.
Bring to boil and add 1 box of Certo or Sure-Jell.
Bring back to boil and cook for 4 minutes.
Stirring all the time, skim the foam from top.
Add a couple drops of green food color.
Pour into jars and seal.
May also freeze.
Use with cream cheese and crackers.
Also good with meat.
Cook grapes or\tmuscadines
in\twater,\tstirring
often until tender
and juicy.\tStrain juice.
Using Sure-Jell, make jelly as the directions on Sure-Jell package.
Grind all peppers and onion in food processor.
Drain juice. In separate bowl, mix Sure-Jell, sugar and vinegar.
Stir thoroughly and add ground peppers and onions.
Bring to a boil (hard boil).
Once at hard boil, boil 60 seconds.
Remove from heat and stir in 6-ounces Certo.
Skim bubbles and seeds if any.
Ladle into jars to almost top.
Seal or use paraffin seal.
Wash pepper and cut in half. You may remove seeds, if desired. Put peppers in blender with some vinegar to help liquify. Heat peppers, mayhaw juice, vinegar, and Sure Jell; add sugar and cook until it jells. Pour into 1/2 pint jars and seal while hot.
Bring beet juice, Sure-Jell and lemon juice to a hard boil and add sugar, Jell-O and boil 3 to 3 1/2 minutes. Pour in jars like any other jelly.
Boil
broken
cobs in the water for 30 minutes.
Remove from heat
and
strain the liquid.
If not 3 cups, add enough water
to make
3 cups.
Add Sure Jell and bring to a rolling boil.
Add sugar and boil 2 or 3 minutes or until jelly stage. The
finished product tastes a lot like apple jelly and has an attractive reddish color.
Cut fruit in small pieces, but don't peel.
Add water and simmer covered 10 minutes.
Crush with masher and simmer 5 minutes more.
Put in jelly bag and squeeze out juice.
(Add coloring if desired.)
Combine 7 cups juice with Sure-Jell.
Place over high heat, stirring, until mixture comes to a hard boil.
Stir in sugar at once.
Bring to a full rolling boil and boil for one minute, stirring constantly.
Skin with a metal spoon and pour into jelly jars and top with paraffin.
Beet Juice: Scrub fresh beets and cover with boiling water. Boil the beets until tender; remove the beats and use the water they have been boiled.
Mix beet juice, lemon juice, and Sure-Jell in medium saucepan; bring to a full boil. Add the sugar and Jell-O and boil hard for 10 minutes.
Ladle into prepared jelly jars. Wipe the rims and seal.
Cook rhubarb with sugar and crushed pineapple until done.
Add Sure-Jell and Jell-O.
Fill jelly jars and seal well.