Combine the first three ingredients in large saucepan.
Heat to good, rolling boil.
Add sugar all at once and boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim off foam.
x melon, sugar, and lemon juice.
Bring to a boil
aucepan melt jelly over moderate heat, stirring, and remove pan from heat
br>LIGHTLY squeeze out any juice left in the cloth.
ilk, egg yolks and lime juice. on low speed of mixer
damp cloth to keep from drying out.
Brush a
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
ot. Pour in enough apple juice to equal 7 cups of
br>Strain through a jelly bag, reserving juice, discarding pulp.
Remove
First peel 6 to 8 beets and cook until tender with enough water to cover to make 6 cups of juice.
When beets are done, strain through cloth, to have clear juice.
Soften gelatine in water.
Bring grape juice to boil.
Remove from heat. Add softened gelatine, stirring to dissolve. Add sweetener. Bring to a full rolling boil.
Ladle into clear 1/2 pint jars.
Makes 2 (1/2 pint) jars.
Keep
in refrigerator.
br>Cut the stem ends from each eggplant and cut eggplants
Boil plums and water together until fruit is soft.
Press through colander.
Drip through jelly bag.
Bring juice to boil. Add sugar to juice (3/4 cup sugar to 1 cup juice).
Stir until dissolved.
Boil until jelly flakes from spoon.
Skim and pour into hot sterilized glasses.
Seal with hot lids and rings.
Wash berries.
Boil in about 1 1/2-inches water for 5 minutes. Strain.
Measure and combine with apple juice.
Boil for 5 minutes.
Add sugar and boil for 5 minutes more or until jelly sheets from the spoon.
Pour into prepared jars.
Seal.
Stir sugar into water.
Place on high heat, stirring constantly; bring quickly to a full rolling boil that cannot be stirred down.
Boil hard for 1 minute.
Remove from heat.
Stir in the pectin.
Add thawed concentrated grape juice and mix well. Pour immediately in hot containers (jelly jars) and seal.
Makes 8 to 9 (8 ounce) glasses.
f rind from the lemon and squeeze 4 teaspoons of juice.
To make jelly, measure juice and sugar.
Combine and cook over high heat, stirring constantly until heavy steam escapes from juice.
Do not boil.
Pour in cans and seal.
ater to a boil,remove from heat, and cover and let
Cook beets until tender.
Remove beets from juice.
Add to juice Sure-Jell and lemon juice.
Boil 8 minutes.
Add sugar and jello.
Boil 10 minutes and pour into jars.
Seal.
br>Or, Combine Pepper Jelly and lime juice in small saucepan. Heat