BASIC JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
WINE JELLY
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Provided by Juanita Peek
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 40
Number Of Ingredients 4
Steps:
- Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
- Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g
EASY FRUIT-JUICE GELATIN
Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.
DRINK MIX JELLY
Strawberry jelly made with powdered drink mix. An inexpensive and delicious spread. Try using different flavors of fruit and drink mix too.
Provided by Connie K
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 48
Number Of Ingredients 5
Steps:
- In a large saucepan over medium-high heat, mix together the strawberries, water, drink mix and pectin powder. Bring to a full rolling boil, then stir in sugar. Boil three minutes more.
- Transfer to sterile jars, leaving 1/2 inch space at the top. Wipe rims of jars with a clean dry cloth. Store in the refrigerator.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 21.3 g, Fiber 0.1 g, Sodium 1.3 mg, Sugar 21.1 g
SOFT DRINK JELLY
I took another recipe and changed it to suit my taste and to offer more choices of flavors. I have made this recipe many times and each time it comes out perfect. I hope you enjoy the results as much as we do. Cream Soda, Orange, Mello Yello and Strawberry are our favorites so far.
Provided by Kathy in Fla
Categories Jellies
Time 35m
Yield 4-6 pints, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Combine soft drink and sugar in a heavy sauce pot.
- Bring to boil and boil one minute.
- Add pectin.
- Stirring constantly, bring to another boil and boil hard for 1 minute.
- Ladle into clean hot jars seal with clean hot lids and bans.
- For those who prefer - Process for 5 minutes in a boiling water bath canner.
- NOTE: I use and prefer the inversion method for this recipe.
- Cook time is estimate.
Nutrition Facts : Calories 582.8, Sodium 1.5, Carbohydrate 150.4, Fiber 0.5, Sugar 149.7
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