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Full Online Book HomeLearning KitchenPreserving - Western-style Pepper Jelly
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Preserving - Western-style Pepper Jelly Post by :vibhore Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1444

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Preserving - Western-style Pepper Jelly

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 for 1 minute, stirring constantly. Stir in finely chopped peppers.

Pour into hot, sterilized 1/2 pt. Canning jars, leaving 1/4" head space. Wipe rims, put on lids. Process in boiling water bath 5 minutes. Takes 2-3 days to jell.

Makes 5 half-pints.
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Preserving - Jelly -  Wine Jelly Preserving - Jelly - Wine Jelly

Preserving - Jelly -  Wine Jelly
2 cups wine 3 cups sugar 1/2 bottle liquid pectin Use loganberry, currant, or blackberry wine or burgundy, sherry, port, or sauterne. In a double boiler over boiling water, cook wine and sugar until sugar completely dissolves, about 3 minutes. Remove from heat; stir in pectin. Pour into hot sterilized glasses. Cover with a thin layer of hot paraffin. (5 medium glasses)

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