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Full Online Book HomeLearning KitchenPreserving - Jelly - Manzanita Jelly
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Preserving - Jelly -  Manzanita Jelly Post by :1edward Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1082

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Preserving - Jelly - Manzanita Jelly

1/2 gallon Manzanita berries
1/2 sliced lemon peel
1 cinnamon stick
4 cups sugar


Cover berries with water and crush add lemon peel and cinnamon stick and simmer for 15 minutes. Place in cheese cloth and strain. Bring juice back to boil and for each 5 cups of liquid add 4 cups sugar and boil rapidly until the liquid sheets rather than drops off spoon. Pour into sterilized jars and seal (can add drop of green dye to brighten up jelly).

Makes five cups.
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1/2 gal. Grade A Medium Amber pure maple syrup 3 cups cold water 2 teaspoons Genugel (pectin does not work with maple syrup). Genugel is available from maple syrup equipment suppliers. Whisk the Genugel into the cold water first, then add to syrup. Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil. Boil all ingredients to 217.5 degrees F. (Some people go to 219, but that makes unnecessarily hard jelly and wastes more content). Here is the tricky part - The objective is to make clear jelly in the jar.
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4 large lemons 1 1/2 c. water 4 1/4 c. sugar 1 foil pouch of liquid fruit pectin (6 ounces) Finely shred enough lemon peel to make 1 T. Squeeze juice from lemons to make 3/4 cup. Combine peel, juice, and water; let stand 10 minutes. Strain to remove any pulp and peel; measure out 2 cups juice mixture. In a heavy pan combine the two cups of lemon juice mixture and the sugar. Cook over high heat, stirring constantly until mixture comes to a full rolling boil that cannot be stirred down. Quickly stir in pectin and return to a
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