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Home Learning Kitchen Jams And Jellies - Queen Anne Lace Jelly

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Post by :michelle Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1052

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Jams And Jellies - Queen Anne Lace Jelly

Queen Anne's Lacy Jelly

15 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 jelly into sterile jars.

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Jams And Jellies - Jelly - Rasberry Beet Jelly

6 cups beet juice 2 boxes of Sure Jell 1/2 cup lemon juice 7 cups sugar 2--6oz packages of raspberry Jello Bring first 3 ingredients to a boil. Remove from heat, stir in sugar and jello return to heat and bring to a full rolling boil. Boil 6 minutes. Skim of foam. Pour into sterilized jars. And seal.

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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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Jams And Jellies - Queen Anne Lace Jelly

Jams And Jellies - Jelly - Rasberry Beet Jelly

Jams And Jellies - Pepper Jelly