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Full Online Book HomeLearning KitchenPreserving - Jelly - Pecan Jelly
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Preserving - Jelly -  Pecan Jelly Post by :pem3d Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3101

Click below to download : Preserving - Jelly - Pecan Jelly (Format : PDF)

Preserving - 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.
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Preserving - Pepper Jelly Preserving - Pepper Jelly

Preserving - Pepper Jelly
2 green pepper 1/3 cup canned jalapeno peppers 1 1/2 cups cider vinegar 6 cups sugar 6 ounces liquid pectin 3 drops green food coloring Seed and chop 2 meduim green peppers. Place in a food processor with jalapeno peppers. Puree. Pour into a kettle and add sugar and vinegar. Bring to a full rolling boil. Remove pan from heat and let stand 5 minutes. Skim off foam. Add pectin and food coloring. Ladle into hot sterlized jars leaving 1/2" head space. Water bath 10 minutes.

Preserving - Mulberry Jelly Preserving - Mulberry Jelly

Preserving - Mulberry Jelly
1/2 cup water 1 lemon (juice) 5 1/2 cups sugar 2 qt. berries 1 pkg. pectin paraffin Add 1/2 cup water to 2 quarts of berries and simmer for 5 minutes. Crush berries and simmer for 10 minutes more. Strain out juice through cheesecloth jelly bag. To 1 quart of juice, add juice of 1 lemon and 1 package pectin. Bring just to boil; add 5 1/2 cups sugar. Bring to boil again and boil hard for 1 minute. Skim; pour into jelly jars and cover with paraffin or seal into half pint jars (sterilized) and lids.