stirring constantly.
Stir in liquid pectin.
Return to a full
Place the un-jelled mixture in a saucepan.
Add 1/2 cup sugar.
Bring to a boil, stirring constantly.
Then add 1/2 cup of lemon juice and 1/2 cup liquid pectin.
Return the mixture to a boil.
Boil for 4 minutes only.
Pour into freshly washed & sterilized hot jars.
Seal with lid or wax.
ugar dissolves.
Stir in liquid pectin. Return to a rolling boil
dd the margarine, then the liquid pectin.
Bring back to a
r>of liquid juice).
Combine the ingredients (except pectin) and heat
tirred down.
Stir in pectin.
Boil hard, stirring constantly
Measure 3 cups mashed bananas into a large saucepan.
Add the lemon juice, cherries and sugar, mixing well.
Bring to a rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat and stir in the pectin.
Mix well.
Ladle into clean, hot sterile jars and seal.
Process in a boiling water bath for 10 minutes for pints.
minutes.
Stir in liquid pectin, then return to a boil
stirring constantly.
Stir in liquid pectin. Return to a rolling boil
annot be stirred down. Add liquid pectin squeezing entire contents from pouch
Pour margarita mix into medium saucepan and sprinkle with gelatin. Let sit until gelatin dissolves.
Add powdered pectin and heat to boiling, stirring constantly.
Stir in sugar and bring to a rolling boil for two minutes.
Remove from heat and stir in liquid pectin, lime juice and sea salt.
Pour into hot, sterilized jars and process in a boiling water bath for 15 minutes.
Combine all ingredients except pectin.
Bring to a boil, then add the liquid pectin, stirring constantly.
Boil hard for 30 seconds. Pour into clean, warm jelly glasses.
Place green peppers, red peppers, sugar and vinegar in a large pot.
Bring to a full, rolling boil over high heat.
Reduce to medium-low heat and let mixture simmer 10 minutes.
Assemble and attache fruit/vegetable strainer.
Turn to speed 4; strain peppers and liquid.
Return strained liquid to pot and add food coloring as desired.
Add liquid pectin.
Bring to a full boil (rolling) over high heat.
Reduce heat slightly and boil 1 minute.
bout 1 cup of liquid.
Return the liquid to the saucepan
Empty contents of fruit pectin box into a small saucepan.
Add 1/2 cup water.
Bring mixture to a boil and boil 1 minute, stirring constantly.
Pour mixture into a measuring cup, and add cold water to make 1 cup.
A 1/4 c equals 3 oz pkg of commercial liquid pectin.
Refrigerated left over, use within 1 week.
or 1 minute. Stir in liquid pectin, mixing well. Remove from heat
Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
bowl with the retained liquid, and cool at least 4
Remove seeds and run peppers through food grinder using fine blade.
Use all juice.
Slowly boil all ingredients for 10 minutes; remove from heat.
Add liquid pectin and boil hard 1 minute.
Pour into sterilized 1/2 pint Kerr jars to within 1/2 inch of top.
Yields five 8-ounce jars.
Wash and sterilize canning jars and lids.
In a large, heavy saucepan, combine juice and sugar.
Stir well.
Add margarine and candies.
Stirring constantly, bring to a rolling boil over high heat.
Stir in liquid pectin, stirring constantly.
Return to a rolling boil and boil 1 minute.
Remove from heat.
Skim foam from top of mixture with a large metal spoon.
Fill sterilized jars to within 1/4-inch of tops.
Wipe jar rims and seal jars.
Store in refrigerator.
Yield:
2 pints jelly.