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Full Online Book HomeLearning KitchenPreserving - Jelly - Kiwi Fruit Jelly
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Preserving - Jelly -  Kiwi Fruit Jelly Post by :stardad Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3341

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Preserving - Jelly - Kiwi Fruit Jelly

4 pounds kiwifruit to make 3 1/2 cups juice
1/4 cup water
5 cups sugar
1 box (1 3/4 ounce) powdered pectin


Peel and crush kiwifruit. Place fruit and water in saucepan, cover and simmer 5 minutes.

To extract juice, place cooked fruit in jelly bag or several thickness' of cheesecloth. Let drip at least 4 hours. Measure 3 1/2 cups juice. Gently press bag (not hard) if there is not enough juice. Add a little water if needed.

In large, heavy kettle, stir pectin into juice. Bring to a full boil over high heat, stirring constantly, for 1 minute. Remove from heat and skim off foam. Pour into hot, sterilized 1/2 pint jars and seal. Process in hot water bath 5 minutes. Makes 5 1/2 cups.
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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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