ver a large bowl; let juice strain WITHOUT FORCING -- for a
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
br>LIGHTLY squeeze out any juice left in the cloth.
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.
Cook and cool cranberries.
Use 1/2 as much water by volume as lowbush berries.
Mix berries and water.
Boil for 5 minutes or until berries pop open.
Crush and strain mixture through jelly bag or large sieve to obtain clear juice.
To 1 quart Lowbush Cranberry Juice (see recipe), add 1 cup sugar and 1 cup water and boil for 5 minutes or until syrup consistency.
Add two cups of water, 1 cup orange juice (Tang may be substituted) and juice of 1 lemon. Chill.
Just before serving you may add ginger ale or can of 7-Up pop.
to 1 tsp of jelly.
May be served as
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.
Place the orange juice concentrate, water, and pectin in
eat.).
Pour thawed grape juice concentrate into 1-quart bowl
In an 8 to 10-quart kettle, combine juice, pectin and lemon juice.
Bring to a full rolling boil (a boil that cannot be stirred down).
Stir in sugar.
Return to a full rolling boil.
Thoroughly mix orange juice concentrate with water and powdered pectin in a large pan.
Stir constantly over high heat until bubbles form around edge.
Immediately add sugar and stir well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from the heat.
Skim and pour into sterilized jars. Fill to within 1/2-inch of top.
Put on caps; screw bands firmly tight!
Process in boiling water bath 5 minutes.
Yields 6 (8 ounce) jars.
Boil beet juice, Jell-Well and lemon juice for 1 minute.
Add sugar and jello.
Boil for 5 to 6 minutes.
Pour into jars and seal.
Bring juice, pectin and food coloring (if using) to a boil.
Add sugar.
Boil 2 minutes, stirring all the while.
Skim off any foam.
Pour into prepared jars.
Sit upside down till cooled.
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
x melon, sugar, and lemon juice.
Bring to a boil
et stand overnight.
Strain juice through cheesecloth.
Measure 3
ough puree. Strain using a jelly bag, strainer, or cheesecloth until
irections for Cooked Jam or Jelly:.
PREPARE JARS:.
Boil
fixed object so that juice can drip slowly into bowl
For the strawberry jelly, place 125ml water in a