Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenJams And Jellies - Apple Or Crab Apple Jelly
Famous Authors (View All Authors)
Jams And Jellies - Apple Or Crab Apple Jelly Post by :Chuck_Evans Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2433

Click below to download : Jams And Jellies - Apple Or Crab Apple Jelly (Format : PDF)

Jams And Jellies - Apple Or Crab Apple Jelly

7 half-pint (250 mL) jars
5 cups prepared apple or crab apple juice, about 4 lb (2 kg) fruit 1.25 L
5 cups water 1.25 L
7 cups granulated sugar 1.75 L
1 box (49 g) BERNARDIN Fruit Pectin 1

Wash, remove blossom and stem ends from ripe fruit. Cut into chunks. Add water. Cover and boil gently 10 minutes; stir occasionally. Crush; simmer 5 minutes longer.

Pour cooked mixture into a damp jelly bag or cheesecloth lined strainer. Allow juice to drip 6 to 8 hours or overnight. For clear jelly, do not press or squeeze bag.

Measure juice. If yield is short, add water to fruit pulp and extract additional juice.

Fill boiling water canner with water. Place 7 clean half-pint (250 mL) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m). Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

Place measured juice into a large, deep stainless steel or enamel saucepan. Measure sugar; set aside. Stir BERNARDIN Fruit Pectin into juice. Bring pectin and juice mixtur to a full boil over high heat, stirring constantly. Add sugar; return to full, rolling boil. Boil hard 1 minute; stir constantly.

Remove cooked mixture from heat, skim off foam with metal spoon. Quickly ladle jelly into a hot sterilized jars to within 1/4 inch of top rim (head space). Wipe jar rims removing any stickiness. Center BERNARDIN Snap Lids on jars; apply screw bands just until fingertip tight.

Place jars in canner. Cover canner; return water to boil. Process 5 minutes at altitudes up to 1,000 feet (305 m). Remove jars. Cool, undisturbed 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place. For best eating quality, consume within one year.

If you like this book please share to your friends :

Jams And Jellies - Jelly -  Apple Or Grape Jelly With Gelatin Jams And Jellies - Jelly - Apple Or Grape Jelly With Gelatin

Jams And Jellies - Jelly -  Apple Or Grape Jelly With Gelatin
4 teaspoons unflavored gelatin 2 cups unsweetened apple juice or 3 cups unsweetened grape juice 2 Tablespoons liquid sweetener* 1 1/2 Tablespoons lemon juice Food coloring, if desired Yields 1 pint Soften gelatin in 1/2 cup of juice. Bring remaining 1 1/2 cups juice to a boil, then remove from heat. Add softened gelatin, stirring to dissolve. Add liquid sweetener, lemon juice, and coloring. Bring to a full, rolling boil. Ladle into clean jars and seal. Keep in refrigerator. 1 Tablespoon = 9 calories. *Note: 1/8 teaspoon of liquid sweetener equals the sweetening power of 1 teaspoon of sugar. If other

Jams And Jellies - Zucchini Jam Jams And Jellies - Zucchini Jam

Jams And Jellies - Zucchini Jam
6 c. peeled and diced zucchini 1/2 c. lemon juice 5 c. sugar 1 c. crushed pineapple 2 - 3 oz. boxes apricot jello Simmer zucchini and lemon juice together for 15 minutes. Add sugar and pineapple. Cook 10 minutes. Add jello and cook 6 minutes. Can or freeze.