In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
>Stir in liquid fruit pectin and boil fifteen minutes, stirring
Place all peppers, vinegar, sugar and coloring in a cooking vessel.
Bring to full boil.
Strain and add pectin to the jelly. Let stand 10 minutes or until beginning to jell.
Pour into sterile jars and cover with paraffin.
Serve on a block of cream cheese with crackers.
itter and make a poor jelly (lavender and black tea in
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24 half-pint jelly jars, lids and rings.
Sterilize the jars and lids. Prepare the water canner.
Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
1.\t (be careful of your eyes HOT FUMES).
Combine all ingredients but pectin in a large pot.
Bring to a boil and boil for 10 minutes stirring constantly.
Stir in pectin stirring while boiling hard for 1 minute.
Remove from stove and skim foam.
Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
Adjust caps Process 10 minutes in boiling water canner.
n a small bowl, combine pectin and 1/4 c sugar
arge pot with pineapple juice, pectin and lemon juice. Bring to
ith the package of dry no sugar pectin, I use 100% Natural
Combine all ingredients except pectin.
Heat to boiling stirring to dissolve sugar.
Add pectin.
Stir constantly to bring to a boil and boil hard for 30 seconds.
Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
*Note-this came out of a 1935 cookbook and there was no processing time-just seal.
Go with the 5 minutes folks.
Also, you can use cola or cream soda if you like-they work best. Maybe even Dr. Pepper!
mall bowl, mix the dry pectin with about 1/4 cup
b>jelly jars while making the jelly.
Combine all ingredients except the pectin
Immerse in simmering water until jelly is ready. Wash new, unused
inutes and strain.
Mix pectin with 1/4 cup of
Peel beets and simmer in water for 30 minutes.
When beets are tender strain off liquid measuring 4 cups of beet juice.
Pour into a large pot.
Stir in lemon juice and pectin.
Bring to a full, rolling boil over high heat.
Stir in sugar all at once and return to a full, rolling boil and boil for 1 minute.
Remove from heat and ladle into clean hot stearilized jars leaving 0.125 inch head space and seal.
I process any jelly for 5 minutes in a boiling water bath even though the recipes don't call for it.
ugar substitute. Look up no-sugar-needed recipes for those amounts.).
n pectin; boil, uncovered, for 5 mins, or until jelly is set
large pot. Stir in pectin.
Slowly bring cherry juice
quart kettle.
Add pectin, stirring well.
Over high
ough puree. Strain using a jelly bag, strainer, or cheesecloth until