Safe Canning Recipes: 𝗝𝗲𝗹𝗹𝘆 𝗥𝗲𝗰𝗶𝗽𝗲𝘀 🍇

Directions
1. In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

2. Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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Pineapple Jelly Made from Scraps

Don't use outer shell, scrape pineapple off inside shell

Making Pineapple Jelly is so easy using the cores and scraps from your fresh pineapples. Just follow these simple steps and you're on your way to a great tasting jelly.

Ingredients
Sure Jel Pectin
4 cups of pineapple juice made from the scraps
5 1/2 cups of sugar
2 tbsp of lemon juice
1 box of regular pectin
1 thin pat of butter
Yields about 7 half pint jars

Take all of your pineapple cores and scraps and put them in a large stainless steel pot.

Add just enough water to cover them and bring to a boil. Let them cool and then set in the refrigerator for at least 24 hours. I let mine sit for several days.
When ready to make your jelly, take out and bring back to a boil. Strain juice through a cheese cloth or something similar. I used a metal strainer and a cotton cloth.

Measure out your sugar in a larger bowl and set aside. Mix your pectin with about 1/4 cup of sugar taken from what you already have measured out.

Put juice, butter, lemon juice and pectin in a large pot over medium/high heat and bring to boil that can't be stirred down.

Add your sugar all at once and bring back to a boil. Boil for exactly one minute.

Skim foam if needed and ladle into clean, sterile jars leaving 1/4 inch head space.

Wipe the rims of your jars with a paper towel dipped in vinegar to make sure you get a good seal. Put on lids and rings and tighten down finger tight.

Place in a boiling water bath and process for 10 minutes.

Remove lid and wait 5 minutes. Place on counter to cool for 24 hours. Label and Store.

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Ruby Red Grapefruit Jelly

Yield: 5 half-pints

Ingredients

Ingredient Checklist

4 cups sugar

2 cups red grapefruit juice

2 tablespoons lemon juice

½ of a 6-ounce package (1 foil pouch) liquid fruit pectin

Directions

Step 1

In a 5- to 6-quart heavy pot combine sugar, grapefruit juice, and lemon juice. Bring mixture to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

Step 2

Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

Step 3

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

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Spicy Apple Jalapeno Jelly

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Guava Vanilla Bean Jelly

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NOTE: ALL PROCESS TIMES FOR JAMS AND JELLIES SHOULD BE AT LEAST 10 MINS TO ENSURE YOUR JARS ARE STERILIZED. IF NOT THEN YOU NEED TO PRE-STERILIZE YOUR JARS. YOU CAN EASILY PASS THIS STEP BY ADDING 5 MINS TO ANY RECIPE THAT CALLS FOR 5 MIN PROCESS TIME.

REMEMBER TO NEVER DOUBLE RECIPES UNLESS USING POMONA PECTIN 😊

Making Jelly Fact Sheet

Ball Pectin Calculator

(remember it can take up to two weeks to set)

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List of pectins (most offer regular or low/no sugar options):

Pomona Pectin - the only pectin that allows you to double or triple a recipe.

Sure Jell
Ball
Certo
Bernardin

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Substitute for Pectin
Info On Pectins.... Powdered vs. Liquid - Are they all the same? ~ link
Types of Jellied Products
Jellied Product Ingredients
Extracting Juice for Jelly
General Information on Canning Jams, Jellies, and Marmalades
Making Jelly without added Pectin
Making Jam without added Pectin
Making Jams and Jellies with added Pectin
Processing Jams and Jellies
Steps in Processing Jams and Jellies
Testing Jelly without Added Pectin
Remaking Soft Jellies
Stiff Jams or Jellies
Storing Home-Canned Jams and Jellies
Causes and Possible Solutions for Problems with Jellied Fruit Products

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Apple Scrap Jelly

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Blueberries are in a group of fruits that will always need added acid, added pectin or both or you won't have a good product. Most of the time they will also say follow the recipe for (another fruit name), not always good. You will also need to extract the juice.

Extracting the juice from blueberries:

Place berries in a flat bottom saucepan and add cold water. usually a cup per pound, but most of the time with blueberries, enough water to keep from scorching. Key_ crush berries to start the flow of juice.

Bring berries to a boil on high stir to prevent scorching. Reduce heat. Usually cook 10 minutes. Don't let scorch or overcook. Excess boil will destroy the natural pectin.

Pour everything into a damp jelly bag and suspend the bag over a pan to drain the juice. The clearest jelly will be better if allowed to drain or drip without pressing the juice out.. If you press the juice, then restrain the juice.

Testing for pectin in the fruit. Take 1/3 cup of juice and 1/4 cup of sugar in a small saucepan, stir to dissolve the sugar. Bring the mixture to a boil. Boil rapidly until it gives the sheeting test....Coating a spoon and making two drops off the spoon. Pour the mixture into a jar or bowl and let cool. If the mixture, when cool is jelly like then you juice will make jelly without added pectin.

Blueberry Jelly with Pectin (Liquid)

4 cups of blueberry juice (about 2 quarts of blueberries), extracted
7 1/2 cups of sugar
2 pouches of liquid pectin
Sterilize jelly jars and keep hot. Measure juice into a large sauce pot. Stir in the sugar. Place on high heat, stir constantly and bring to a full boil that can't be stirred down. Remove from the heat. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute.

Remove from the heat, quickly skim off foam. Pour jelly immediately into hot canning jars, leaving 1/4 inch head space. Wipe jar rims, add two piece lids and adjust lids. Hand tight. Process for 10 minutes in a boiling water bath.

https://ask.extension.org/questions/220389

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Coffee Jelly

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Jalapeno Pepper Jelly
By Linda Shirley Campbell

4 Cups Peppers (⅔ jalapeno & ⅓ Sweet)
2 ¼ cups White Vinegar
11 ½ cups Sugar
2 Boxes Sure Jel

Directions
Wearing gloves…

De-seed peppers, grind (I ran mine through the meat grinder on my Kitchen Aid stand mixer). Place peppers in a large kettle, add vinegar and Sure Jel. Bring to a rolling boil.

Add sugar when rolling boil is reached. Stir constantly until rolling boil WHICH CANNOT BE STIRRED DOWN is reached. Continue boiling, stirring constantly for ONE full minute. Remove from heat, fill hot jars and place lids and rings.

Process pints or smaller in a Hot Water Bath for 15 minutes

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Jalapeno Pepper Jelly (strained)

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Meyer Lemon Jelly

Servings: half pints

Author: Marisa McClellan

Ingredients

2 1/2 cups freshly squeezed Meyer lemon juice approximately 20 lemons
2 cups sugar
4 tablespoons powdered pectin

Instructions

Prepare a boiling water bath and 3 half pint jars. Place canning lids in a small saucepan of water and set to the barest simmer.
Squeeze lemons to extract juice and save all the seeds. Place seeds in the center of a 6-inch length of cheesecloth. Roll the cheesecloth up and tie it tightly so that no seeds are able to escape.
Whisk pectin into the sugar.
In a large, non-reactive pot, combine Meyer lemon juice, sugar and the bundle of seeds.
Bring to a boil and cook, stirring frequently, until the volume in the pot is greatly reduced. While you continue to stir, clip a candy thermometer to the pot and watch until the pot reaches 220°F. It should look thick and syrup-y and the bubbles should look glossy.
Use the frozen saucer to test doneness.
When jelly is finished cooking, pour it into prepared jars. Wipe rims, apply lids and bands and process in a boiling water canner for ten minutes.

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Orange Jalapeno Jelly
YIELD: 12 ½ pints

Ingredients
¾ cup chopped red bell pepper
¾ cup chopped green pepper
⅓ cup chopped seeded jalapeno pepper
½ cup water
1 tablespoon lime juice
½ cup red wine vinegar
2 ¾ cups sugar
4 juice of medium oranges
zest from 4 medium orange
1 juice of medium lemon
zest from 1 medium lemon
5 cups sugar
⅛ teaspoon baking soda
6 ounces liquid pectin

DIRECTIONS
Chop peppers fine mince in food processor.

Add to water, bring to boil, simmer 3 - 4 minutes.

Strain & set water aside, reserve about 1/4 of the peppers.

Combine the 2 ¾ cup sugar, the reserved peppers, lime juice, wine vinegar,
and enough of the pepper-water to equal 3 Cups (may add more water if needed
to bring it to 3 Cups)

Combine the orange and lemon juices + their zest, 1 ½ cup Water, 5 Cups sugar,
and the baking soda in a sauce pan and boil 5 minutes. (end result needs to be
3 C, so if needed, add water, here, as well).
Combine all, EXCEPT pectin.

Bring to rolling boil, stirring constantly.

Quickly add pectin, bring back to boil; skim any foam, turn off heat.

Fill jars leaving 1/4" headspace.
Wipe jar rims, apply lids and rings to fingertip tight.
Process 10 minutes in boiling water canner.
Remove to cool.

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Pineapple Habanero Jelly

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Pomegranate Jalapeno Jelly

4 cups extracted pomegranate juice
¼ cup freshly squeezed lemon juice
12 jalapeño peppers, seeded and chopped
1 package powdered pectin
4 cups sugar

Place pomegranate juice, lemon juice, and jalapeños in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the juice and return it to the saucepan; add the pectin and bring to a rolling boil.

Add sugar and return to a rolling boil, then boil hard for 1 minute; remove from heat and skim if necessary. Pour into hot, sterilized jars, leaving ¼ inch head space.

Process 10 minutes in a boiling water bath. Yield: About 10 half-pints

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Prickly Pear Pepper Jelly

Ingredients
2 cups prickly pear juice
1 cup vinegar
4 jalapenos, seeded and quartered
2 red peppers, seeded and quartered
1/2 tsp. crushed dry red-pepper flakes
5 cups sugar
1 packet pectin
1 small whole red chili pepper (optional)

Directions

1. Bring juice, vinegar and peppers to a boil in a large pot. Simmer for 10 minutes. Remove and discard pepper pulp. If you desire a very clear jelly you can strain, or pour through a cheesecloth.

2. Measure 2 cups of liquid and return to pot.

3. Bring to a hard boil, and add sugar all at once. Stir to dissolve, and then add the liquid pectin.

4. Boil hard for 1 minute.

5. Pour into jelly jars, leaving 1/4 inch of headspace.

6. Add 1 small whole red chili pepper (optional)

7. Wipe rims and seal with lid and ring.

8. Process in water bath for 10 minutes.

Pages

Tuesday, May 19, 2020

𝗝𝗲𝗹𝗹𝘆 𝗥𝗲𝗰𝗶𝗽𝗲𝘀 🍇

Mayhaw Jelly pectin

Raspberry Wine Jelly 🍸

Wine Jelly 🍸

Wine Jelly Inferno 🍸

Wine Lavender Jelly 🍸

Yield: 5 half-pints

Ingredients

Ingredient Checklist

4 cups sugar

2 cups red grapefruit juice

2 tablespoons lemon juice

½ of a 6-ounce package (1 foil pouch) liquid fruit pectin

Directions

Step 1

Step 2

Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

Step 3

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

Ingredients

Instructions

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