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Wine Jelly

For deep red jelly, use ruby port or robust red wine. For a soft rose-colored jelly, choose a fruity ros? such as Grenache Ros?. If using white wines, use those with a faintly sweet or fruity flavor, such as Gew?rztraminer. Berry or other fruit wines may also be used.For gift giving, ladle sparkling, jewel-colored jellies into hot, sterilized, inexpensive wine glasses, then seal with paraffin.2 cups wine
3 cups granulated sugar
1 (3 ounce) pouch liquid fruit pectinMix wine and sugar in top of double boiler over rapidly boiling water. Cook, stirring constantly, about 3 minutes or until sugar is completely dissolved. Remove double boiler from heat, but let jelly remain over hot water. At once stir in liquid pectin and mix well. Skim off foam with a metal spoon. Quickly ladle into hot, sterilized jars or glasses, leaving 1/2-inch headspace; seal. If using wine glasses, place a metal spoon in each hot glass before pouring in hot jelly to keep glass from breaking. Seal with a thin layer of paraffin.Yields about 4 half pints.

Sour orange marmalade
Sour Orange Marmalade2 pounds sour oranges (about 6 medium size)2 quarts water3 pounds granulated sugar1/2 teaspoon saltRemove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Chang (Upload by user)

Tangy orange marmalade
Tangy Orange Marmalade3 thin skinned oranges2 lemons (or limes)1 1/2 cups water1/8 teaspoon baking soda6 cups granulated sugar1/2 of 6 ounce bottle liquid pectinWash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Brin (Upload by user)

Sweet cherry jam
Sweet Cherry Jam3 pounds fully ripe dark sweet cherries1 (1 3/4 ounce) package regular powdered fruit pectin1 teaspoon finely shredded lemon peel1/4 cup lemon juice5 cups granulated sugarSort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries. (Upload by user)

Strawberry rhubarb jam
Strawberry Rhubarb Jam4 cups rhubarb, washed and sliced into 1/2 inch pieces1 1/2 cups water4 cups strawberries, washed and hulled2 tablespoons lemon juice2 teaspoons orange zestGenerous pinch (about 1/4 teaspoon) of nutmeg,    allspice and cinnamon (Upload by user)

Violet jam
Violet Jam1 cup violet blossoms, tightly packed1 1/2 cups waterJuice of 1 lemon2 1/2 cups granulated sugar1 package powdered pectinPlace violets in food processor. Add 3/4 cup of water and lemon juice.Blend to coarse paste, add sugar, blend until dissolved. (Upload by user)

Watermelon jelly
Watermelon Jelly4 cups watermelon, remove seeds (not rind)3 1/2 cups granulated sugar2 tablespoons lemon juice1 (6 ounce) bottle liquid fruit pectinPlace watermelon in blender or food processor and blend or process until smooth. You should end up with 2 cups pur?e. (Upload by user)

Tomato butter
Tomato ButterThis is especially delicious on ham, but it can be used on other meats.2 cups brown sugar3 cups granulated sugar2 cups vinegar1 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon ground allspice1 tablespoon salt5 quarts ground ripe (Upload by user)

Spiced blackberry jelly
Spiced Blackberry JellySource: Gourmet Magazine June 19674 cups blackberries1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon mace1/8 teaspoon clovesGranulated sugarIn a saucepan mix together all ingredients EXCEPT sugar.Cook the berries over (Upload by user)

Tangerine jelly
Tangerine Jelly1/2 cup thinly sliced tangerine peel (about 3 medium)6 cups finely chopped tangerine pulp (about 3 1/2 pounds)1 cup finely chopped lemon pulp (about 2 medium)1 cup water1 package fruit pectin5 cups granulated sugarPrepare home canning jars and li (Upload by user)

Sparkling champagne jelly
Sparkling Champagne JellyA wine glass of jelly looks terrific on your table. Great on bagels, toast, scones, fruit bread or muffins!3 cups granulated sugar1 3/4 cups champagne or rose wine1/2 bottle liquid fruit pectinStir together sugar and champagne (or rose wine) (Upload by user)
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Strawberry margarita preserves
Strawberry Margarita Preserves 2 quarts strawberries, cleaned2 cups pared tart apples1/4 cup lemon juice4 cups granulated sugar1/2 cup tequila7 tablespoons triple sec2 tablespoons strawberry schnappsHull and halve berries. Measure 6 cups. Peel and core appl (Upload by user)
TAG: strawberry, preserves, margarita, ,

Sweet pumpkin pickles
Sweet Pumpkin Pickles6 cups prepared pumpkin2 cups white vinegar2 cups granulated sugar2 large cinnamon sticksPrepare pumpkin by peeling, cubing and discarding seeds and inner pulp. Place pumpkin cubes in colander and set over boiling water. Make sure water does not to (Upload by user)
TAG: pumpkin, minutes, simmer, cinnamon, sweet, water, ,

Sweet Cherry and Pineapple Jam
Sweet Cherry and Pineapple Jam3 cups pitted and chopped Bing cherries 1 cup crushed pineapple, drained 7 cups granulated sugar 1 box powdered pectin 1/4 teaspoon almond extractStem and pit fully ripe cherries. Chop fine. Measure fruit into large saucepan, combining (Upload by user)
TAG: pineapple, cherries, cherry, sweet, ,

Strawberry jalapeno jam
Strawberry Jalapeno JamSource: Trax Farms, Finleyville, PennsylvaniaMakes 2 cups.1 green bell pepper 1 cup frozen strawberries or fresh strawberries, mashed 5 jalapeno peppers 3 cups granulated sugar 3/4 cup cider vinegar 3 ounces pectinSterilize (Upload by user)
TAG: pepper, jalapeno, pieces, remove, strawberries, strawberry, jelly, ,

How to Can
How to CanuFilling and Sealing Jars/uLadle prepared food through a wide mouth funnel into clean, hot canning jars. Leave headspace as indicated in recipe. Wipe jar rims clean, place lids on jars with sealing compound next to the glass, and screw the ring bands on firmly, but not (Upload by user)
TAG: water, jelly, boiling, temperature, minutes, place, point, spoon, mixture, degrees, clean, canner, leave, ,

Artillery jam
Artillery JamThis makes a beautiful Christmas time hors d`oeuvre when used in combination with Jalape?o Pepper Jelly.6 large red bell peppers2 tablespoons salt1 cup cider vinegar2 cups granulated sugarRed food coloring (optional)Seed peppers and grind them c (Upload by user)
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