arge pot with lemon juice pectin and margarine. Stir well and
Combine juice, candy and pectin in a large pot.
Bring to a full boil over high heat, stirring constantly.
Stir in sugar.
Return to a full boil.
Boil for 2 minutes, stirring constantly.
Remove from heat.
Skim off foam and unmelted candy.
Pour hot liquid into hot jars, leaving 1/4 inch head space.
Adjust lids.
Process for 5 minutes in boiling water bath.
Combine the strawberries, jalapenos and pectin in a 4 quart microwave proof bowl.
Cook covered on high for 10 minutes, or until a boil is reached, stirring once during cooking.
Stir in sugar and mix well.
Cook covered on high for 11-12 minutes or until a hard boil is reached.
Boil hard for 1 minute.
Skim off foam.
Ladle into clean hot sterile jars.
Process in a boiling water bath for 10 minutes.
food colouring (if desired) and pectin. Bring to a full rolling
until foam has thinned from pectin mixture and sugar mixture is
he measured sugar with the pectin powder in another small bowl
In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
Bring to a boil over high heat, stirring frequently.
Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
Bring back to a boil, stirring frequently.
Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.
hile constantly stirring.
Add pectin and return to a boil
Remove from heat; stir in pectin and food color until incorporated
minutes. Slowly pour the pectin pan into the sugar pan
Cut candy slices into small pieces.
Mix and cook approximately 20 minnutes or until it starts to set up.
Seal in prepared jars.
Measure apple juice and cinnamon candies into an 8 quart saucepan.
Heat and stir to melt candies.
Measure sugar into a separate bowl.
Stir in fruit pectin into fruit juice in saucepan.
Add butter.
Bring to a boil (rolling) stirring constantly.
Quickly stir in all sugar.
Return to full rolling boil and boil EXACTLY 1 minute, stirring constantly.
Remove from heat.
Skim off foam and ladle into pint jars leaving 0.125 inch head space.
Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
Wash and sterilize canning jars and lids.
In a large, heavy saucepan, combine juice and sugar; stir well with a metal spoon. Add margarine and candies.
Bring to a rolling boil over high heat, stirring constantly.
Stir in liquid pectin.
Return to the rolling boil, stirring constantly, and boil for 1 minute.
Remove from the heat; skim off foam.
Fill the jars to within 1/4 inch of top.
Wipe the jar rims and seal jars.
Turn jars upside-down for 5 minutes, then turn right-side up.
onstantly.
Stir in liquid pectin.
Return to a full
/2 cups sugar and pectin. Using a thermometer, heat to
combine the apples, candies and pectin. Bring to a full rolling
Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
tirred down.
Stir in pectin.
Boil hard, stirring constantly
Pit the plums and chop in a food processor. Measure 4-cups.
In a pan combine the 4-cups chopped plums, lemon juice and water.
Stir-in the dry pectin.
Bring to a boil and boil for one minute.
Add the sugar.
Bring back to a boil and boil hard for a full minute.
Ladle into sterilized jars. Adjust caps.
Water bath process 8-minutes.
Yield: 4-5 half pints and a taster for the fridge.