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Full Online Book HomeLearning KitchenPreserving - Jelly - Rose Hip Jelly
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Preserving - Jelly -  Rose Hip Jelly Post by :Craig Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1542

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

Preserving - Jelly - Rose Hip Jelly

4 quarts ripe rose hips
2 quarts water
1 package pectin crystals
5 cups sugar
1/2 cup lemon juice

Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice.

Add to juice, lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour into hot sterilized jars.

From: Native Indian Wild Game Fish & Wild Foods Cookbook Edited by David Hunt (Castle Books)
Shared by Peggy, Home Cooking Guide
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2 medium Granny Smith apples, cored and chopped 1 medium green bell pepper, seeded and chopped 8 medium jalapeno peppers, chopped 1 1/2 cups cider vinegar 5 cups sugar 1/4 cup water 1 (3 oz.) pkg. Certo 1/4 cup green pepper, finely chopped 1/4 cup red bell pepper, finely chopped 1 small hot pepper, finely chopped 1/4 cup pecans, optional Place first 3 ingredients in Dutch oven with vinegar, sugar, and 1/4 cup water. Bring to boiling, reduce heat and boil gently, uncovered, for 10 minutes. (Should have 4 cups.) Stir in pectin; return to boiling. Boil hard

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