Combine all the ingredients (except Clear Jel and cold water) in a large pot and bring to a boil.
Reduce the heat and simmer for 3 hours, stirring occasionally.
Using an immersion blender (or in batches in a regular blender), puree the mixture until relatively smooth.
Simmer for 15 minutes.
Meanwhile, whisk together the Clear Jel and cold water.
Stir into the jam mixture and cook, stirring constantly, until thickened.
Can 15 minutes in a waterbath.
Mix instant clear jel with 1 cup sugar.
Be sure clear jel is instant!
Add berries to rest of sugar and let set 10 minutes. Mix Sure-Jell with 2 1/4 cups water and boil one minute.
Pour over strawberries and stir well.
Add the sugar with the instant clear jel and mix well for 3 minutes or use an eggbeater to mix. Pour into jars or containers and it is ready for freezer.
Place sliced apples in a 13 x 9 x 2-inch cake pan; set aside. Place water in saucepan.
Mix spices, sugar and clear jel.
Make paste by using a little water in saucepan, then add to water. Bring to a boil.
Pour over apples.
Pour the cake mix over apple mixture.
Shred the stick of oleo over the top.
Bake at 350\u00b0 for 35 minutes.
In a small blender pulse the garlic, peppers, water and cider syrup until finely minced.
Pour into a saucepan with the sugar, vinegar and salt.
Bring to a simmer and cook 5 minutes.
Meanwhile, whisk together Clear Jel and 1/4 cup water in a small bowl.
Bring chili mixture to a boil and whisk in the Clear Jel.
Stir constantly for one minute.
Remove from heat.
Fill jar(s) with mixture, leaving 1/2\" headspace.
Process for 15 minutes in a waterbath, or refrigerate up to 2 weeks.
Heat all ingredients together, except clear jel and the little amount of cold water.
Mix clear jel and cold water together.
Mix them; add to the blueberry mixture and continue cooking until thickened.
Pour into unbaked pie shell.
Add top sheet of dough and bake at 425\u00b0 until done.
Blanch apple slices (you may need to do this in batches if scaling this recipe up). Place in bowl, cover, and keep warm.
Combine all other ingredients in a pot large enough to hold them, plus the apples. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. Cook one more minute, stirring constantly. Remove from heat and fold in apple slices.
Fill jars with mixture, leaving 1\" headspace. Close with 2-piece caps, and process in boiling water bath for 25 minutes for pints or quarts. 1 quart will make ...
Wash tomatoes.
Remove stem and core.
Cut into thin slices. Cook tomatoes in water until tender.
Add sugar, salt and butter. Mix clear jel with cold water.
Add to hot tomato mixture. Continue cooking until it thickens.
Pour into an unbaked pie shell.
Add top sheet of dough.
Seal and make edges.
Bake at 425\u00b0 for about 35 minutes.
Combine sweetener, clear jel, vanilla powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.
tay warm.
Combine sugar, clear jel A, cinnamon and nutmeg in
Mash enough berries to measure 1 cup.
Stir together sugar and clear jel.
Add water to berries.
Spread cream cheese over bottom and sides of pie crust.
Line inside of shell with whole strawberries.
Add sugar mixture to mashed berries and pour over crust.
Refrigerate at least 3 hours or until set.
Top with whipped cream.
Select very ripe, firm cherries.
Rinse and pit cherries and hold in cold water.
To prevent browning, you may use ascorbic acid in cold water.
Combine clear jel, sugar and cinnamon in large kettle.
Add water, food coloring and almond extract if desired.
Stir mixture and cook over medium heat until mixture thickens.
Add lemon juice and boil 1 minute, stirring constantly. Fold in cherries and fill mixture without delay into clean jars, leaving 1/2-inch headspace.
Process pints or quarts 30 minutes in boiling water bath.
Mix cherry juice with clear jel and sugar.
Add to cherries and cook in saucepan until thick.
Add almond extract.
Divide between pie crusts and bake at 400\u00b0 for 10 minutes and then at 350\u00b0 for 10 to 15 minutes longer.
Add lemon juice to cherries.
Combine Clear Jel with 1/4 cup of sugar.
Add to cherries.
Bring to boil stirring constantly.
Pour into jars, leaving 1/4 inch headspace.
Process 10 minutes in boiling water bath or freeze.
Heat first 4 ingredients; stir in Clear Jel, 1 cup water, and salt. Mix in lemon juice.
Chill.
br>Measure the water, sugar, Clear Jel, lemon juice and lavender into
Peel, core, and slice apples.
In large stockpot add water and Clear Jel and whisk to combine thoroughly. Add sugars, cider, bourbon, and seasonings and whisk to combine.
Over medium heat, and whisking frequently to prevent scorching, bring the mixture to boil and boil for 1 minute.
Remove from heat and pack into sterilized quart size jars leaving 1.5\" headspace.
Remove air bubbles, clean rims with vinegar, apply lids, and process in water bath for 25 minutes.
Combine sugar, clear jel, cocoa powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.
You will need 1 baked pie shell or 1 graham cracker crust. Mix sugar, cornstarch or clear jel and water.
Bring to boil. Boil a little, then add raspberry jello, mixing well.
Cool, then add raspberries.
May need to use less water with frozen berries. Put in pie shells and chill.
Top with whipped topping or whipped cream.
Slice peaches; add sugar and lemon juice to peaches.
Mix and let set while cooking glaze.
Bring peach juice concentrate and 5 cups water to a boil.
Dissolve rest of water in clear jel and thicken boiling juice, stirring until thickened.
Remove from heat and add salt, butter and almond extract.
Add peaches to cooked glaze.
Fill canning jars and process.
I pressure can at 5 pounds for 5 to 10 minutes and invert cans to help them seal.
Yields 8 1/2 quarts.
Cook the tomatoes and onions until tender; put through sieve. Boil juice down 1 hour.
Add the salt, oils and vinegar; cook 1 hour.
Add the sugar.
Thicken with the clear-jel.
Cook 1/2 hour more and can.