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Full Online Book HomeLearning KitchenJams And Jellies - Pepper Jelly
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Jams And Jellies - Pepper Jelly Post by :gertb Category :Learning Kitchen Author :Unknown Date :February 2012 Read :836

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Jams And Jellies - Pepper Jelly

3/4 cup ground bell pepper
1/4 cup ground hot pepper
6 cups sugar
1 1/2 cups white vinegar
1 (6oz) bottle fruit pectin

Cook first 4 ingred until mixture comes to a full rolling boil. Cook 1 minute more, stirring to prevent boiling over. Remove from heat and add pectin; mix well. Let sit for 5 minutes. Pour into hot sterilized jars and seal. Yield: 6 (oz) jars

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Queen Anne's Lacy Jelly15 large flower heads 3 1/2 cups of boiling water Place flower heads in boiling water, remove from heat, and allow to steep for fifteen minutes. This yields 3 cups of infusion. 3 cups of infusion 3 3/4 cups of sugar 1 box of powdered pectin 1 tablespoon lemon juice Add pectin to infusion and bring to a boil over high heat, stirring constantly. Add sugar, all at once, and lemon juice, stirring over high heat. Bring to a full rolling boil for one minute, stirring constantly. Remove from heat, skim off foam, and pour

Jams And Jellies - Jelly -  Pecan Jelly Jams And Jellies - Jelly - Pecan Jelly

Jams And Jellies - Jelly -  Pecan Jelly
4 cups finely chopped Pecans 4 cups sugar Pinch of salt 4 Tbsp. ginger 4 Tbsp. brown sugar 1 cup butter ( 2 sticks ) 4 Tbsp. apple cider vinegar 1 Tbsp. Cinnamon Put in a pan large enough to hold all ingredients and allow for stirring. Heat in open pan until all ingredients blend and turn a rich gold color. Can be canned in a water bath for 15 minutes.