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Full Online Book HomeLearning KitchenPreserving - Rose Geranium And Bay Leaf Jelly
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Preserving - Rose Geranium And Bay Leaf Jelly Post by :garydotgray Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3204

Click below to download : Preserving - Rose Geranium And Bay Leaf Jelly (Format : PDF)

Preserving - Rose Geranium And Bay Leaf Jelly

1 handfull rose geranium leaves
1 bay leaf
1 small lemon
1 pint apple juice made from cooking or crab apples
1 tablespoons white wine vinegar
12 oz white sugar

Make sure that the leaves are clean. Pare the rind from half the lemon and chop very finely, squeeze the juice from the lemon.

Put all ingredients except sugar into a pan and bring to the boil. Simmer for 10 minutes to extract the flavour and fragrance from the leaves. Strain the juice, return to the pan, add the sugar and heat till all dissolved, then boil rapidly till a set it obtained. Pot and seal as usual.

A clean, dry geranium leaf or a twist of lemon can be added to the jars when the jelly is half set as a decoration.

The vinegar can be omitted for a more delicate jelly to use at tea time.
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Preserving - Jelly -  Rose Hip Jelly Preserving - Jelly - Rose Hip Jelly

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

Preserving - Jelly -  Red Hot Candy Jelly Preserving - Jelly - Red Hot Candy Jelly

Preserving - Jelly -  Red Hot Candy Jelly
2 cups apple juice 4 cups granulated sugar 1/2 tsp. margarine 1/3 cup red hot cinnamon candies 2 (6 oz.) pouches liquid pectin Wash and sterilize canning jars and lids. In a large, heavy saucepan, combine juice and sugar, stir well. Add margarine, and candies. Bring to a boil over high heat, stirring constantly, and boil 1 minute. Remove from heat. Skim foam from top of mixture with a large, metal spoon. Fill sterilized jars to 1/4-inch of tops. Wipe jar rims and seal. Yield: 4 half-pints.