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Cherry Jelly

Cherry Jelly

Ingredients
2cupcherry syrup
1/2eachfruit pectin, bottle
4cupsugar

Directions:

Drain syrup from canned cherries. Add juice of 1 lemon if syrup lacks
tartness and flavor. Combine syrup and sugar. Heat rapidly to boiling.
Stir constantly before and while boiling. Add fruit pectin. Stir
constantly. Heat to full rolling boil. remove from fire. Skim. Syrup from
any canned fruit may be substituted for the cherry sirup.


A persons mind stretched to a new idea never goes back to its original dimensions. — Oliver Wendell Holmes

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    Posted on on June 9th, 2009 in Canning and Preserving | Comments Off

    Ripe Plum Jelly

    Ripe Plum Jelly

    4 c Juice

    1/2 Bottle fruit pectin

    7 1/2 c Sugar

    1 c Water

    Use only fully ripened fruit. Wash fruit. Do not peel or pit. Crush thoroughly. Add water. Stir until mixture boils. Cover and simmer 10 minutes. Drain through jelly bag. Measure juice and sugar into a large kettle. Stir. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The recipe requires about 4 pounds of

    fruit. The Household Searchlight

    When Solomon said there was a time and a place for everything he had not encountered the problem of parking his automobile. — Bob Edwards

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      Posted on on June 6th, 2009 in Canning and Preserving | Comments Off

      Diabetic Strawberry Jam

      Diabetic Strawberry Jam

      Ingredients
      4cupstrawberries, halved
      1/2cupconcentrated white grape juice (simmered down from 1-1/2 cups)
      2 1/2tablespoonlemon juice
      1/4teaspoonlemon rind, grated
      1 1/2tablespoonunflavored gelatin (1-1/2 envelops)

      Directions:

      Place berries, juices and lemon rind in saucepan. Mash berries slightly to release juice. Heat to boiling. Sprinkle with unflavored geltatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing.

      Note: Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.

      Who was the guy who first looked at a cow and said, I think Ill drink whatever comes out of these things when I squeeze em — Bill Watterson

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        Posted on on May 27th, 2009 in Canning and Preserving | Comments Off

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