Mountain Dew Jelly
3 1/4 cups Mountain Dew
2 tablespoons lemon juice
4 1/2 cups granulated sugar
1 package Sure Jell pectin
Pour the Mountain Dew and lemon juice into a 6- to 8-quart pot. Bring to a boil and allow to boil for 3 minutes. Let it cool slightly, then follow the Sure Jell directions. Process for 10 minutes in a boiling water bath.
NOTE: You can use more Mountain Dew and reduce it to 3 1/4 cups for a more concentrated flavor.
Apple-Tequila Jelly
4 cups unsweetened apple cider
6 tablespoons tequila
3 cups granulated sugar
2 1/2 tablespoons Sure-Jell® Light pectin
1/2 teaspoon unsalted butter
Prepare canning jars according to manufacturer’s directions. Pour cider and tequila into a large, heavy saucepan. Place 2 tablespoons of the sugar in a small bowl. Stir in the Sure-Jell® Light, mixing well. Add the Sure-Jell® Light mixture and the butter to the cider. Bring the liquid to a full rolling boil over high heat, stirring constantly. Quickly stir in the remaining sugar, and bring the mixture back to a full rolling boil again, continuing to stir. Boil 1 minute.
Remove pan from the heat. Skim off any foam. Fill prepared jars to within 1/8 inch of their tops. Process them in a water bath according to the manufacturer’s directions, at least 10 minutes. The jelly may take several hours to set.
Candy Apple Jelly
7 cups apple juice
1 cup red cinnamon candies
8 cups granulated sugar
1 box Sure Jell Fruit Pectin
1/2 teaspoon butter or margarine
Measure apple juice and cinnamon candies into 6 or 8-quart saucepan.
Prepare jars by placing jars on a rack in a canner or large sauce pot of boiling water. The water should cover the jars by 1 to 2 inches. Cover the canner and bring water to a boil; boil 10 minutes. Remove the jars from the canner. Let jars stand to cool. Check seals.
Measure sugar into separate bowl. Stir fruit pectin into fruit juice in saucepan. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Seal and put into a boiling water bath for 5 minutes.
Root Beer Jelly
Posted by Marla 1/15/2002 11:40 am
1 cup root beer (or coke, cream soda or other pop)
3 cups granulated sugar
1/2 cup water
1/2 bottle liquid pectin
Combine the root beer, sugar and water. Heat those three ingredients to boiling stirring to dissolve sugar.
Add the pectin to the boiling mix.
Stir constantly to bring to a boil again and boil hard for 30 seconds.
Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
Enjoy your Root Beer Jelly on toast or with some peanut butter!
1¾ hours 5 min prep 1-5 lb apples
water
honey
fresh mint leaves
Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot.
Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done.
To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer.
Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
For special occasions you can pour hot jelly into buttered molds
1½ pounds red stalks of rhubarb
1½ quarts ripe strawberries
½ teaspoon butter or margarine (optional to reduce foaming)
6 cups sugar
6 ounces liquid pectin
Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash, stem and crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice. Measure 3½ cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam and fill hot, sterile jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.
Yield: About 7 half-pint jars
30 min 30 min prep 2 1/2 quarts blackberries
2 lemons, juice of
5 cups sugar
3 ounces liquid pectin
Clean and wash the berries.
Place in a container and crush completely.
Heat the mixture till the juice approaches boiling.
Allow the juice to simmer over a low heat for 10 minutes.
Remove from heat and pour mixture into a jelly bag.
Recover 3 cups of the juice and place into a deep saucepan.
Add the juice of 2 lemons and pectin. Stir well.
Add 5 cups of granulated sugar and mix well.
Next place the mixture over a high heat and bring to a boil for 1 full minute, stirring constantly.
Remove from heat, skim off the foam and pour juice into hot sterile jelly glasses.
Process in a hot water bath 5 minutes.
PEACH JELLY WITH POWDERED PECTIN
3 cups peach juice (about 3½ pounds peaches and ½ cup water)
5 cups sugar
½ cup bottled lemon juice
l box powdered pectin
To Prepare Juice: Wash and slice or chop fully-ripe peaches. Do not pit or peel. Crush fruit. Place crushed fruit and ½ cup water in saucepan. Cover, bring to a boil and simmer 5 minutes, stirring occasionally. Extract juice.
To Make Jelly: Measure sugar and set aside. Measure prepared juice, powdered pectin and lemon juice into a large saucepot. Bring to a full boil over high heat, stirring occasionally. At once, stir in sugar. Bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam. Pour jelly immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath. Yield: About 5 or 6 half-pint jars
Hot Pepper Jelly
A recipe for hot pepper jelly, made with liquid pectin, green bell peppers, hot peppers, sugar, and food coloring.
INGREDIENTS:
4 large green bell peppers
1/2 cup fresh hot red peppers, about 12, OR 4 tablespoons crushed dried red pepper
7 cups sugar
1 1/2 cups white vinegar
green food coloring
2 bottles liquid pectin, (6 oz each)
PREPARATION:
In a large pot, place peppers that have been ground fine, (use juice and pulp), sugar and vinegar. Bring to a full boil; reduce heat to low and simmer 10 minutes. Add green food coloring and pectin.
Stir well. Bring mixture to a boil over high heat; reduce heat and boil 1 minute. Remove from heat and pour mixture into hot dry, sterilized half-pint jars, leaving a scant 1/4-inch head space. Seal immediately. Process in a hot water bath for 15 minutes; remove jars and let cool upright.
Makes 8 pints.
GRAPE-PLUM JELLY
3½ pounds ripe plums 3 pounds ripe concord grapes 1 cup water ½ teaspoon butter or margarine (optional to reduce foaming) 8½ cups sugar 1 box (1¾ ounces) powdered pectin Wash and pit plums; do not peel. Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water. Bring to a boil, cover and simmer 10 minutes. Strain juice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside. Combine 6½ cups of juice with butter and pectin in large saucepan. Bring to a hard boil over high heat, stirring constantly. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam and fill hot, sterile jars, leaving ¼-inch headspace. Wipe jar rims. Adjust lids and process for 5 minutes in boiling water bath. Yield: About 10 half-pint jars
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