Jellies and Jams

Sugar Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft. Drain through jelly bag. Wash

Apple Strawberry Jelly

1 1/2 c Unsweetened bottled apple

-juice 1 pt Fully ripe strawberries

3 1/2 c Granulated sugar

1 Pouch liquid fruit pectin

Pour apple juice into a preserving kettle or large

Apple Thyme Jelly

Ingredients

cup

apple cider

APRICOT JALAPENO JELLY

Ingredients

1/2

cup

jalapeno peppers,

Basic Honey Jelly

1 c Honey

1/4 c Water

1/8 c Liquid fruit pectin

Heat honey and water to boiling, stirring constantly. Add liquid fruit pectin and bring back to boil. Allow to cool in jelly jars.

Beet Jelly

14 oz Can Harvard Beets

3 oz Pkg orange jello

1/2 c Water

1 tb Horseradish

Heat beets gently and add jello mixed with the water. Add the horseradish. Chill for a few hours

Calf's Feet Jelly

4 Calf's feet

1 Stick cinnamon

Rind of 1 lemon 4 Beaten egg whites

Sugar to taste 1/4 c White wine

1/4 c Lemon juice

Raw cleaned calf's feet chopped up, put to boil in cold

Carbonated Beverage Jelly

3/4 c Carbonated beverage

3 c Sugar

3/4 c Water

1/2 Bottle fruit pectin

Combine sugar, beverage, and water. Mix. Heat rapidly to boiling. Add fruit pectin at once. Stir

Carrageen Pudding with Rhubarb and Rosehip Jelly

1 1/2 pt Milk

1 Strip lemon peel

1/2 oz Prepared dried carrageen *

1 tb Sugar

1 Egg

2 Sticks rhubarb **

4 tb Rosehip or redcurrant jelly

*Note: Carrageen is a

Cassis Jelly

INGREDIENTS: 3 c Fresh currant juice, or

-fresh cranberry-apple Juice, or fine quality -commercially canned Unprocessed juice, strained 1 c Cassis

2 tb Lemon juice

3 1/4 c Sugar

Champagne Jelly

1 pk (1 3/4-oz) powdered pectin

3/4 c Water

3 c Champagne or dry white wine

4 c Sugar

Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1

Cherry Jelly

Ingredients

cup

cherry syrup

Chipotle Rubbed Cowboy Steak with Jalapeno Jelly

24 ounce prime bone in short tail ribeye

Chipotle paste Jalapeno Jelly

Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.

Over hot

Chipotle Rubbed Cowboy Steak with Jalapeno Jelly(Gc)

24 ounces prime bone

--in short tail ribeye --chipotle paste-- 8 cloves roasted garlic

6 tablespoons chipotle powder

6 tablespoons kosher salt

1 tablespoon coarse ground

Cooked Strawberry Jelly . Certo Liquid

------------------------STRAWBERRY/RED RASPBERRY OR------------------------ ------------------------------BLACKBERRY(2 QT------------------------------ 3 3/4 c Prepared juice (2.5 QT)

Crab Apple Jelly

3 lb Crab-apples

Sugar Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup

Cranberry Jelly

2 c Cranberries

1 c Concentrated apple juice

1/4 c Lemon juice

3 oz Liquid pectin (regular)

5 tb Glycerine

1 tb Unfl.gelatin or 2 tb.freezer

Wash and pick over

Cranberry Quince Jelly

Ingredients

cranberries

Currant Jelly

3 lb Currants

Sugar Wash and stem currants. Cover with water. Cook slowly until tender. Drain through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly until jelly sheets

Dandelion Jelly

1 qt Dandelion blossoms

2 qt Water

2 tb Fresh lemon juice

1 3/4 oz Powdered fruit pectin

5 1/2 c Sugar

Pick bright, fresh dandelion blossoms and pack the quart container

Diabetic Strawberry Jam

Ingredients

cup

strawberries, halved

Dried Apple Jelly

5 c Dried apples

8 c Water

Sugar Lemon juice Wash apples. Add water, cover, and boil 30 minutes. Drain through jelly bag. (There should be about 3 1/2 cups juice.) Add 1 tablespoon

Elderberry Grape Jelly

3 lb Elderberries

3 lb Half-ripe grapes

Sugar Wash elderberries. Remove stems. Cover with water. Cook until soft. Drain through jelly bag. Wash grapes. Remove stems. Cover with

Garlic Jelly

Ingredients

1/2

cup

garlic, finely

Garlic Or Shallot Jelly

1/2 c Finely chopped garlic

-OR- Shallots 3 c White wine vinegar (about)

2 c Water

6 c Sugar

6 fl Liquid pectin; OR

4 oz Dry pectin

Food coloring (optional) In a 2 to 2.5

Georgia Cucumber Jelly

6 Cucumbers,medium-sized

3 pk Gelatin,unflavored

1/2 c Water,cold

2 c Water,boiling

1/4 c Apple cider vinegar

1 ts Onion,grated

1/4 ts Salt

2 dr Green food coloring

Gooseberry Jelly

Ingredients

pound

green gooseberries

Grandma Clark's Cranberry Jelly

Ingredients

cup

cranberries, fresh or

Green Pepper Jelly

4 lg Green Peppers, Seeded And

-Diced Small 1/2 c Vinegar

1 tb Cayenne Pepper (Scant Or To

-Taste) 6 c Sugar

1 c White Vinegar

1 pk Certo (Or Bottle)

3 To 4 Drops Red Or

Hot Wine Jelly

1 tb Crushed Dried Hot Peppers

2 c Sweet Red Wine

3 c Sugar

1 ts Yellow Food Color

3/4 ts Red Food Color

6 oz Liquid Pectin

Stir peppers into wine. Cover and let stand at

Jalapeno Jelly

3/4 c Jalapeno (or serrano)

-peppers 2 md Green bell peppers, seeded

-and sliced 1 1/2 c Distilled white vinegar

6 1/2 c Sugar

6 oz Bottle liquid pectin

1 tb Dried red

Jalapeno Jelly #1

3 c Apple cider vinegar

10 c Sugar

20 Jalapenos, stemmed, seeded,

-finely diced 3 lg Anaheim chilies,

-seeded and finely diced 12 oz Liquid pectin

Paraffin In a large

Jalapeno Jelly I

3/4 c Jalapenos

2 Bell pepper, green; seeded,

-chopped 1 1/2 c Vinegar, white

6 1/2 c Sugar

2 pk Certo

1 tb Dried red pepper flakes

Food color, green; optional Place

Jalapeno Jelly Ii

-Green Food coloring 1/3 c Jalapeno; chopped/seeded

3/4 c Bell pepper;

-chopped/seeded 1 1/2 c Cider vinegar

5 1/2 c Sugar

1 Bottle Certo (6 oz)

Cook peppers, vinegar and

Jalapeno Pepper Jelly

1 lg Green pepper, cut into

Quarters 2 Fresh jalapeno peppers,

Seeds and ribs removed 6 1/2 c Sugar

1 1/2 c Cider vinegar

3 oz Liquid fruit pectin

-optional- Several drops

Jelly Candies

-------------------------------IN A SMALL PAN------------------------------- 1 3/4 oz Dry fruit pectin (Sure Jel)

3/4 c Water

1/2 ts Baking soda

----------------------------IN A

Jelly Top Cookies

1 c Sugar

1 c Molasses

1 c Lard

2 ea Egg yolks

1 tb Vinegar

1/2 ts Ginger

1/2 ts Cinnamon

1/4 ts Cloves

1 ts Baking soda

2 tb Water; hot

2 ea Egg whites

Jelly Filled Pears In Puff Pastry with Caramel Sauce

-----------------------------------SAUCE----------------------------------- 1 1/3 c Sugar

7 tb Water

1 c Whipping cream

1 tb Calvados or other apple

-brandy

Jelly Glazed Ham

1 (8-lb) cooked boneless ham

1 1/2 c Grape jelly

1/2 ts Dry mustard

1 tb Prepared horseradish

Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and score,

Jellyfish, Daikon and Chicken Breasty Salad

1/2 lb Dried, salted whole

-jellyfish 1 1-pound daikon radish

2 ts Salt

1/2 lg Chicken breast

1/2 Egg white

1 ts Cornstarch

1 ts Sesame oil

1/2 ts Salt

1 1/2 ts

Kythoni Peltes (Quince Jelly)

Karen Mintzias 1 kg Quinces

4 c Water

Granulated sugar 2 ts Lemon juice

2 Rose geranium leaves

Cooking time: 2 hours Wash quinces well to remove the fuzz. Peel and core. Slice

Lamb Rib Chops Wih Quince Jelly Glaze

-----QUINCE JELLY GLAZE----- 1 t Minced Garlic

1 tb Unsalted Butter

1/2 c Quince Jelly

1 tb Freshly Chopped Rosemary, or

1 t Dried Rosemary

1/4 ts Freshly Cracked Black

Lavender Jelly

7 fl Dry champagne

-OR- dry white wine 7 fl Unsweetened apple juice

2 fl Creme de cassis

1/4 c Sugar

2 tb Lemon juice

1 oz Lavender flowers

4 ts Gelatine

4 tb -Water

Lj's New Zealand Salmon In Jelly

6 lb Fresh Salmon

6 tb Butter

3 Lemons

Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of

Long Island Duck with Burgendy Jelly

1 Fresh duck, 5-6 lb

1 Tart apple, coarsely

Chopped 1 c Raisins

1 tb Grated orange peel

Salt & pepper Preheat oven to 400. Clean duck throughly, rinse, pat dry & singe

Mary Alice's Pepper Jelly

1/2 c Chopped hot peppers

1 1/2 c Chopped green peppers

1/2 c Vinegar

Blend. Strain. Add vinegar to make 3 cups. Bring to boil. Add: 1 package Sure-Jell. Add 5 cups sugar, all at

Microwave Grape Jelly

1 1/2 c (360mL) grape juice

2 ts (10mL) lemon juice

1 tb (15mL) powdered pectin

1 3/4 c (420mL) sugar

Combine grape juice, lemon juice and pectin in a three-quart

Microwave Red Hot Apple Jelly

4 c Bottled apple juice

1 pk Powdered pectin

4 c Sugar

1/4 c Red hot cinnamon candies

Combine apple juice and pectin in a 3 quart, microwave-safe bowl. Cover with plastic wrap

Mint Jelly

1/2 c Vinegar

Green coloring 1 c Water

3 1/2 c Sugar

1/2 c Mint leaves

1/2 c Commercial pectin (boxed)

Combine vinegar, water, mint leaves, and enough coloring to give tint

Mixed Fruits with Grass Jelly

1/2 cn Lychee fruit with juice

1/2 c Canned mandarin oranges

1 cn Grass jelly

Have all ingredients well chilled. Open both ends of grass jelly can; push out gelatin; slice, then

New Zealand Salmon In Jelly

6 lb Fresh Salmon

6 tb Butter

3 Lemons

Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of

Okie Grannie Wild Plum Jelly

7 1/2 c Sugar

1 Box fruit pectin

4 c Wild plum juice

1 1/2 c Water

Measure sugar and set aside. Do not reduce amount of sugar. Stir fruit pectin into juice and water, using a

Orange Jelly

3 1/4 c Sugar

1 c Water

3/4 c Frozen orange juice, thawed

3 tb Lemon juice

1 pk Certo (1 pouch)

Measure sugar and water into a large pan. Bring to a boil and boil 1 minute.

Orange Or Lemon Jelly

2 1/2 c Orange juice

OR 2 1/2 cups lemon juice 6 c Sugar

1 Bottle fruit pectin

Grate orange or lemon rind. Add juice and let stand 10 minutes. Press juice through a thin cloth.

Orange Sauterne Jelly

Ingredients

3 1/2

cup

orange juice,

Parsley Jelly

Ingredients

cup

prepared juice (2

Pats Hot Pepper Jelly

1 c BELL PEPPERS SEEDED/CHOPPED

1/3 c JALAPENO PEPPERS SEED/CHOP

1 1/2 c CIDER VINEGAR

6 c SUGAR

5 dr GREEN FOOD COLORING

1 pk BOTTLE OR PKG OF PECTIN

Place both peppers

Peanut Butter and Jelly French Toast

12 Slices bread

3/4 c Peanut butter

6 tb Jelly or jam

3 Eggs

3/4 c Milk

1/4 ts Salt

2 tb Butter or margarine

Spread peanut butter on six slices of break; spread jelly

Peanut Butter and Jelly Muffins

2 c Whole Wheat Flour

1/2 c Sugar

1 1/2 ts Baking Powder

1/2 ts Salt

3/4 c Peanut Butter; Crunchy Style

3/4 c Skim Milk

2 ea Eggs; Small

1/4 c Fruit Preserves

Peanut Butter and Jelly French Toast

12 sl Bread

3/4 c Peanut butter

6 tb Jelly -=OR=- Jam

3 Eggs

3/4 c Milk

1/4 ts Salt

2 tb Butter -=OR=- Margarine

Spread peanut butter on six slices of bread; spread

Peanut Butterand Jelly Filled Spiders

3 tbsps reduced fat peanut butter

3 tbsps strawberry jam

1 lb Frozen Bread Dough -- thawed

Prepare two baking sheets with cooking spray; set aside. In a small bowl, combine

Pepper Jelly

3 1/2 c Sugar

1 c Cider vinegar

3/4 c Sweet pepper slices

1/2 c Hot pepper slices

1 Packet (1/2 bottle) Certo

-liquid pectin Simmer sugar, vinegar and peppers very slowly

Pepper Jelly Ginger Glazed Chicken

4 ea Breasts, chicken, halves,

-- broiler/fryer, boned, -- skinned 8 ts Oil, olive, divided

4 ts Cajun seasoning

1/4 c Onion, red, finely chopped

1 ts Ginger, minced

1/4 c

Plains Muscadine Jelly

Prepapred fruit Sugar Place your grapes in a large enamelized pot and add sufficient water to cover. Bring slowly to a full boil. Reduce heat and let simmer until very tender, stirring

Port Wine Jelly

INGREDIENTS: 1 c Port wine

1 c Fresh grape juice, or fine

-quality commercially Canned grape juice 3 1/2 c Sugar

3 oz Liquid pectin (1/2 bottle)

Servings: makes 4 - 1/2 pint

Raspberry Jelly

3 lb Raspberries

3 lb Apples

Sugar Wash raspberries. Remove stems. Cover with water and cook until soft. Drain through jelly bag. Wash apples. Remove stems, blossom ends, and seeds.

Red Currant Jelly

Red currants For each quart of berries: Pared rind of 1/2 lemon 2 Cloves

Water Sugar Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with

Red Pepper Jelly

5 To 6 red bell peppers

1 c Cider vinegar

1/2 Lemon juice

5 1/2 c Sugar

1 ts Salt

1 ts Chili powder

6 oz Liquid pectin

Makes eight eight-oz. jars. Wash and seed

Refrigerator Grape Jelly

3 c Bottled unsweetened grape

-juice 2 tb Lemon juice

2 Envelope unflavored powdered

-gelatin 1 tb Liquid artificial sweetener

In a large heavy bottomed pan, mix grape juice,

Ripe Plum Jelly

4 c Juice

1/2 Bottle fruit pectin

7 1/2 c Sugar

1 c Water

Use only fully ripened fruit. Wash fruit. Do not peel or pit. Crush thoroughly. Add water. Stir until mixture boils.

Rodgrod Med Flode (Norwegian Fruit Jelly with Cream)

1 pt Red currants

1 pt Raspberries

2 c Water

1/2 c Sugar

1 tb Cornstarch

2 tb Water

1 ts Vanilla extract

In a large saucepan, rinse fruit. Combine fruit and water;

Rosy Grape Jelly

2 c Cranberry juice cocktail

3/4 c Grape juice

1 pk (1-3/4 ounces)

-Powdered fruit pectin 3 1/4 c Sugar

Mix cranberry juice cocktail, grape juice and pectin in 3-quart saucepan

Sesame Jellyfish

1/2 lb Prepared shredded jellyfish

2 ts Light soy sauce

3 tb Sesame oil

2 ts White rice vinegar

2 ts Sugar

3 tb White sesame seeds, toasted

RINSE THE JELLYFISH WELL in

Strawberry Jelly

4 c Strawberry juice

7 1/2 c Sugar

1 Bottle fruit pectin

Wash, and remove stems and hulls from 3 quarts fully ripened strawberries. Crush thoroughly. Drain through jelly bag.

Strawberry Orange Spread

20 oz Frozen Strawberries; Thawed

1 3/4 oz Fruit Pectin; Powdered, 1 Pk

1 tb Orange Peel; Grated

1/2 c Orange Juice

3 1/2 c Sugar

Mix the strawberries, pectin, orange peel

Sweet Tart Berry Jelly

-NPFN03A 1 1/2 oz Diet lemon gelatin (3 env)

1 c -Boiling water

1 c -Cold water

10 oz Frozen sliced strawberries

1/8 ts -Salt

*Sweetened, partially thawed. Empty gelatin

Tenderloin Steaks with Pepper Jelly Sauce

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Uncle Buck's Currant Jelly Sauce

1/2 c Cider vinegar

1 1/2 c Water

1 ts Dry mustard

1/4 ts Cayenne pepper; to taste

1 ts Paprika; hungarian

2 tb Worcestershire sauce

1 tb Tabasco sauce

1 tb Chili

Uncooked Raspberry Jelly Certo Liquid

-------------------------------RED RASPBERRY------------------------------- 2 1/2 c Prepared juice

5 c Sugar

1 pk Certo liquid *

--------------------------------YIELD 5

Wine Jelly (Tested)

2 Envelopes unflavored

Gelatin 1 c Cold water

1 c Boiling water

1 c Sugar

1 Lemon, juiced

1 c Sweet wine (inexpensive:

Tawny port, ruby port, Blackberry, or sherry--I go

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