Jellies

Subject: ~~~~Jellies~~~~ Mon Nov 10, 2008 10:43 pm

Apple Jelly

3 1/4 cups (1 pound 7 ounces) sugar

1 box Sure*Jell Light Fruit Pectin

5 cups canned or bottled apple juice

Few drops red food coloring (optional)

To make jelly: measure sugar. Mix fruit pectin with 1/4 cup of the sugar; stir into juice in saucepan. Add food coloring. Place over high heat and stir until mixture comes to a full boil. Add remaining sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot sterilized glasses. Cover at once with 1/8 inch hot paraffin. Makes about 6 (8 ounces glasses.

Subject: Re: ~~~~Jellies~~~~ Mon Nov 10, 2008 10:43 pm

Cranberry Jelly

1 lb fresh cranberries

1 cup boiling water

2 cups sugar

Place fresh cranberries in large saucepan, cover with boiling water

Cook over medium heat, stirring constantly until berries burst and mixture thickens about 5 minutes

Press mixture through sieve or food mill

Add sugar, stir till dissolved

Pour into hot sterile jars, cover and refrigerate

Makes approximately 1 quart

This is meant to be used as a meat accompaniment, but is also good on bread or rolls

Subject: Re: ~~~~Jellies~~~~ Mon Nov 10, 2008 10:44 pm

Grape Jelly

6 cups prepared juice (about 4 1/2 pounds fully ripe Concord grapes and 2 cups water)

4 1/2 cups sugar

1 box Sure*Jell Light Fruit Pectin

Prepare juice. Thoroughly crush one layer at a time. About 4 1/2 pounds grapes. Place in saucepan: add 2 cups water. Bring to a boil, cover and simmer 10 minutes. Place in Jelly cloth or bag and let drip. When dripping has almost ceased, press gently. Measure 6 cups into 6 or 8 quart saucepan.

To make jelly, Measure sugar. Mix fruit pectin with 1/4 cup of sugar. Then stir into juice in saucepan. Place over high heat and stir until mixture comes to a full boil Add remaining sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, and skim off foam with metal spoon. Ladle quickly into hot sterilized glasses. Cover at once with 1 inch hot paraffin. Makes about 8 (8 ounce glasses).

Subject: Re: ~~~~Jellies~~~~ Mon Nov 10, 2008 10:44 pm

Sherry Jelly

2 tbsp unflavored gelatin

1 cup granulated sugar

1-1/2 cups boiling water

1/2 cup orange juice

1/4 cup lemon juice

1 cup sherry

1 cup heavy cream, whipped

2 tbsp confectioner’s sugar

1/4 cup slivered Brazil nuts or almonds

Combine gelatin and granulated sugar in medium bowl, mixing well

Add boiling water, stirring until dissolved

Add orange juice, lemon juice, and sherry, mix well

Pour into 8 (5oz) molds or a 1 quart mold, refrigerate until firm 1-1/2 to 2 hours

To serve

Run sharp knife around edge of molds, to loosen

Invert over serving plates shake gently to release

If necessary, place a hot, damp dishcloth over molds shake again to release

Top with whipped cream combined with confectioner’s sugar

Garnish with nuts

Makes 8 servings

~~~~Jellies~~~~

Jellies