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Full Online Book HomeLearning KitchenJams And Jellies - Jelly - Wine Jelly
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Jams And Jellies - Jelly -  Wine Jelly Post by :marshuele Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2563

Click below to download : Jams And Jellies - Jelly - Wine Jelly (Format : PDF)

Jams And Jellies - Jelly - Wine Jelly

2 cups wine
3 cups sugar
1/2 bottle liquid pectin


Use loganberry, currant, or blackberry wine or burgundy, sherry, port, or sauterne.

In a double boiler over boiling water, cook wine and sugar until sugar completely dissolves, about
3 minutes. Remove from heat; stir in pectin. Pour into hot sterilized glasses. Cover with a thin layer of hot paraffin. (5 medium glasses)
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2 pounds limes 2 lemons 8 cups water -- (approximately) 6 cups sugar -- (approximately) Choose fruit that has not been waxed. Place fruit in a large kettle and add water just to cover. Bring to a boil and simmer until fruit can be pierced with a fork. Remove fruit, reserving water in which it was boiled. Cool fruit, cut lengthwise into quarters, remove seeds, and slice as thinly as possible. Return fruit, along with any accumulated juices, to water and measure into large kettle. For every one cup of liquid, add 3/4 cup sugar. Bring to a boil and
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4 quarts ripe rose hips 2 quarts water 1 package pectin crystals 5 cups sugar 1/2 cup lemon juice Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice. Add to juice, lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour into hot sterilized jars. From: Native Indian Wild
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