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Full Online Book HomeLearning KitchenPreserving - Ginger Jelly
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Preserving - Ginger Jelly Post by :thephoenix Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1382

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Preserving - Ginger Jelly

3/4 cup Finely chopped peeled ginger
1 Apple peeled cored and finely chopped
3/4 cup Sugar
1 cup Water


Combine all ingredients in a heavy pot, place over medium heat and cook until the mixture begins to thicken, about 30 minutes.

To can, follow regular canning instructions.

Makes 3 Cups.
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3 large fleshy orange bell peppers 5 to 10 ripe habanero peppers 1 1/2 cups distilled white vinegar 7 cups sugar 9 fl oz liquid fruit pectin (Certo or equivalent) Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros...yes... seriously... use gloves.) Put peppers and the vinegar in a blender and process until smooth. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan. Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes. Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to
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1/2 cup fresh garlic, finely chopped 2 cups white wine vinegar 5 1/2 cups sugar 3 cups water 1 pkg. (2 oz.) powdered pectin 1/4 tsp. butter or oil 2 drops yellow food coloring (optional) Combine garlic and vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over medium heat for 15 minutes Remove pan from heat and pour mixture into a 1 quart glass jar. Cover and let stand at room temperature for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing garlic with back of a spoon to squeeze out
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