Measure sugar and set aside.
Stir Sure-Jell in juice and bring to a rolling boil, stirring constantly.
Add sugar and bring to a full rolling boil that cannot be stirred down.
Boil 1 minute. Remove from heat and let set a minute.
Skim and pour into jars and seal.
Be sure to use a deep pot.
Combine berries and water; bring to a boil and simmer, covered, for 10 minutes.
Strain through cloth bag, squeezing out juice to equal 4 cups.
Mix Sure-Jell with juice in 6 to 8-quart saucepan.
Bring quickly to a hard boil, stirring occasionally. Add sugar all at once.
Cook and stir.
When mixture returns to a full, rolling boil, cook and stir 1 minute more.
Remove from heat; skim off foam.
Pour into jars and seal.
5 minutes.
Pour into jelly bag (flour sack bag, etc
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.
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.
ame time as the jelly.
Make sure you wear disposable rubber
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.
Mix together mayhaw jelly, mayonnaise and mustard until smooth.<
Peel and devein shrimp.
Wrap a half a bacon slice around shrimp and secure with toothpick.
Mix together mayhaw jelly, chili sauce, butter and garlic powder.
Pour sauce over shrimp and marinate in refrigerator overnight.
The next day, place shrimp on broiler rack and broil shrimp for five minutes on each side or until bacon is browned.
Serve warm.
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.