nch square pan generously with butter; line bottom with parchment paper.
Boil the juice and pectin for a few seconds, stirring constantly, as it heats.
Add the sugar all at once; bring to a second boil and boil 1 minute, stirring constantly.
Skim foam from top and pour immediately into hot clean jars.
Seal with paraffin.
Makes 3 small jars.
Measure exact amount of sugar and set aside.
Wash jars and lids with soapy water.
Pour boiling water into jars.
Drain well.
Combine apple cider, bourbon and sugar in saucepan.
Bring to a boil, stirring constantly.
Stir in pectin, stirring briskly.
Return to boil, boil 1 minute. Test for gel. Skim off foam.
Pour into jars, seal and process 10 minutes in waterbath or according to instructions with pectin.
ed high heat.
FOR JELLY: Strain berries through cheesecloth, wire
whisk 3/4 cup sugar with pectin; set aside. In a bowl
ecessary and pack into sterilized jelly jars.
Process in boiling
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
Cook berries and apple peels in water to cover for 15 minutes. Cool and strain through two layers of cheesecloth or one of clean flannel, set in a strainer.
Measure 8 1/2 cups juice.
Prepare jelly according to directions for apple jelly that come with pectin.
Use any proportion of apple to salal berries.
More berries give darker color and tarter flavor.
ater.
Line a colander with cheesecloth and place it inside
Put half the green peppers and half the vinegar into blender container.
Cover and process until pepper is liquefied.
Pour into a large saucepan.
Repeat with remaining peppers and vinegar.
Add the red pepper, sugar and salt.
Bring to a boil and add pectin. Boil until it thickens when dropped from a spoon, about 20 minutes. Add a few drops of green food coloring if desired.
Pour into sterilized hot jars and seal (follow directions with pectin).
astry and cover the rest with a damp cloth to keep
Grind peppers and combine with pectin, sugar, vinegar and lemon juice.
Boil for 10 minutes, stirring constantly.
Strain into another pan and boil for one minute.
Add food coloring if you desire.
Remove from heat and put in jars; seal.
Delicious with cream cheese and crackers.
Blend peppers with vinegar
and Tabasco.
Mix this with pectin in large pan.
Bring
to
hard
boil
over
high
heat, stirring. Stir in sugar and
bring
to
rolling boil and boil hard 1 minute. Remove from heat, skim foam, add several drops of green food coloring.
Stir.
Drain cherries, reserving fruit and 1 1/2 cups of juice. Combine the juice with pectin; bring to a boil.
Add sugar; return to a rolling boil and boil for one minute, stirring constantly. Add bourbon and cherries.
Pour into hot jars and cover at once with hot paraffin.
Makes 4 to 5 cups.
Bring water with cobs to a boil and boil for 10 minutes.
Measure 3 cups and strain thru wet cheesecloth.
Pour into a large saucepan with pectin and bring to a rolling boil.
Add sugar.
Bring back to a boil and boil for 3 minute.
Skim Add food coloring if you want.
Tastes like apple honey.
Combine red pepper jelly and 1 tbsp of the
oapy water.
Mix peaches with lemon juice in a large
ery thin slices.
Cover with 1 1/2 cups water
Stir in red currant jelly, season with more salt and pepper, and