Jelly recipes

Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread, including jellies. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner. Correct process time at higher elevations by adding 1 additional minute per 1,000 ft above sea level. If unsterile jars are used, the filled jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels.

"Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA. Revised 1994.

Process Times

Table 1. Recommended Processing Times in a Boiling Water Canner for Jellies, Jams and Spreads.
Product	Style of pack	Jar size	Process time at altitudes of
			0-1000 ft. (minutes)	1001-6000 ft. (minutes)	Above 6000 ft. (minutes)
All jellies and jams with or without added pectin	Hot	Half-pints Pints	5 5	10 10	15 15
Peach-pineapple spread

Please go by these guidelines for the boiling water bath regardless of what the recipe state. A lot of these recipes go back a long time and vary in processing. The above is the recommended procedure. Better be safe than sorry.

Black Raspberry Jelly

Wash the berries, measure, and to every quart of berries add 1/4 cup of water. If firm jelly is desired add 1 unpeeled tart apple, sliced, for every quart of berries.

Heat slowly to the boiling point. Pour into a jelly bag and let drip. Boil the juice rapidly for 5 minutes, measure it, and add an equal amount of sugar. Continue to boil rapidly to the jelly point. Pour into hot, sterilized jars boiling water bath.

**To test jelly point, a thermometer is the most reliable way to judge when the
mixture has reached the jelly point, the point at which it will stiffen when it is cold.
The thermometer should hang down the upside of the kettle, with the bulb
completely covered with jelly, but it should not touch the bottom of the kettle.

The "jelly point" is reached at 8°F. above the boiling point of water in a given
area; that is, at 220°F., in localities where water boils at 212°F. "Jelly point test
that can be used when a thermometer is not available include the sheet test.
When a spoon filled with jelly is tilted , two drops poured from the side of the
spoon flow together and fall as one. Or, a few drops of jelly may be spooned onto
a cold plate and quickly chilled. When a spoon drawn through this jelly leaves a
track, it indicates that the rest will stiffen sufficiently when it is cold.

Rose Hip Jelly

2 c. rose hips
2 qt. boiling water
3 1/2 c. juice
1 pkg. powdered pectin
4 1/2 c. sugar
1/4 c. lemon juice

This is made from the red berries on the "wild" rose bushes. Cover and simmer the rose hips and water for one hour.

Mash and put into jelly bag. Prepare and cook as you would regular cooked jelly. Yields 8 medium jelly glasses.

Candy Apple Jelly

7 c. apple juice
1 c. red-cinnamon candies
8 c. sugar
1 box SURE-JELL Fruit Pectin
1/2 tsp. margarine or butter

Measure apple juice and cinnamon candies into 6 or 8 quart saucepot.

Prepare jars by placing jars on a rack in a canner or large saucepot of boiling water.
The water should cover the jars by 1 to 2 inches. Cover the canner and bring water to a boil; boil 5 minutes for 8 ounce jars; boil 10 minutes for 16 ounce jars. 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 saucepot. Add margarine. 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. Screw bands tightly. Boiling water bath.

Prickly Pear Jelly

2 qt. prickly pears
1 to 1 3/4 oz. pkg. powdered pectin
3 tbs. lemon or lime juice
3 1/2 c. sugar

Preparing the juice:
Without peeling, slice pears in large pieces and put in a large kettle with enough water to barely cover. Boil until tender, about 25 minutes. Press with potato masher from time to time. Strain through jelly bag or two thicknesses of cheesecloth. Spines will not go through.
At this point, juice may be frozen for making jelly later.

Preparing the jelly:
Place 2 1/2 cups juice in large kettle. Add powdered pectin and bring to fast boil, stirring constantly. Add lemon juice and sugar. Bring to hard boil.

Cook for 3 minutes at a rolling boil. Remove from heat, skim and pour into sterilized jelly glasses. Boiling water bath.

Wild Beach Plum Jelly

4 qt. red sandplums, stemmed
and washed
sugar

Cover the wild plums with cold water and heat to boiling. Drain. Cover plums with boiling water and cook slowly until they are soft. Pour the plum pulp into a jelly bag and drain overnight.

Next day, measure the plum juice into a large kettle and place over medium heat. Measure an equal amount of sugar and heat it in the oven at 225°. Boil the juice 10 minutes, then add the heated sugar. Stir to dissolve sugar and then boil without stirring, until a drop of the mixture on a cooled dish jels.

Pour into jelly glasses and boiling water bath.
Makes 10 to 12 jelly glasses.

I finally got my head together; now my body is falling apart.

Serviceberry Jelly

9 c. ripe serviceberries
3/4 c. of sugar per cup of juice
1/2 c. water
3 oz. liquid pectin

Stem and wash berries. Place into saucepan and crush a few. Add water. Simmer fruit over low heat for about 10 to 15 minutes. Strain the cooked berries through a jelly bag and recover the juice. Measure juice and place in saucepan with sugar. Mix well and place over a high heat. Bring to a boil and add pectin. Return to boil and hold it for 1 full minute. Skim foam and pour into hot, sterile jelly jars and seal.

Serviceberries are also referred to as juneberries in some areas.

Paradise Jelly

12 tart apples
1 lb. cranberries
6 quinces
1 c. sugar

Cut apples into pieces. Quarter, core and chop fine the quince and combine with the cranberries. Strain through a damp jelly bag or several layers of dampened cheesecloth.

For crystal clear jelly do not squeeze or press the bag.

Measure no more than four cups of juice into a deep saucepan. Add 1 cup of sugar per cup of juice. (A 1/4 teaspoon of butter or margarine keeps it from boiling over.) Boil rapidly to the jelly stage (220° on a jelly thermometer).

Fill jar and boiling water bath.

Pin Cherry Jelly

12 c. pin cherries
2 c. water
7 c. sugar
6 oz. liquid pectin

Clean cherries and place into a deep saucepan with the water and cook over a low heat for 20 to 30 minutes or till all of the cherries have popped their skins. Strain the juice through a jelly bag. Collect 3 1/2 cups of the juice and place in a deep saucepan. Add sugar and mix well, bringing to a boil while stirring constantly. Add the pectin and hold at a boil for 1 full minute. Remove from heat, skim off foam and pour into hot, sterile jelly jars, then seal.

Peach Jelly

3 c. peach juice (about 3½ pounds peaches and ½ cup water)
5 c. sugar
1/2 c. 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

My mother never used pectin in the jellies she made. She used the old fashioned method of determining when the jelly was just right. I never did learn to do that very well. Since all her apples were peeled and sliced for drying and canning for apple pies and cobblers during the snowy winter months, she used the peelings and cores for her apple jelly. This is how she made it and with her talent, it was delicious.

Peeling Core Apple Jelly

Save the peelings and cores from pies, etc. to make about 3 pounds. Cook the peelings and cores in just enough water to cover. Add a pinch of salt and cook covered until peels are very soft.

Strain through a strainer or press through a jelly bag. Return juice to heat. Add a few drops of
red food coloring or a pretty pink color. Bring to a full rolling boil. Add 3 cups sugar, stirring constantly, over high heat until jelly sheets off a cold metal spoon when dipped in the jelly. Stir in the food coloring. Remove from heat. Skim off foam. Pour jelly into hot sterilized jars and seal.

Corncob Jelly

Recipe For Depression Years

12 bright red corncobs (fieldcorn)
3 pt. water
1 pkg. Sure-Jell
3 c. sugar

Boil broken cobs in the water for 30 minutes. Remove from heat and strain. If necessary add water to equal 3 cups.
Add Sure-Jell and bring to a rolling boil. Add sugar and boil 2 to 3 minutes or until jelly stage is reached. Put in jelly jars. Process in boiling water bath.

Tastes like apple jelly or honey.

Pomegranate Jelly

10 pomegranates or 4 c. juice
1 (3 oz.) pound liquid pectin
2 tbs. lemon juice
6 c. sugar

Combine pomegranate juice, lemon juice and sugar in an 8 or 10 quart kettle; bring to a boil over medium heat. Add liquid pectin and bring to a boil that cannot be stirred down.

Boil stirring, for one minute. Pour hot jelly into hot,sterilized canning jars. Fill to within 1/4-inch of top. Wipe rims and put hot seals and rings on. Set jars on wire rack in a deep kettle; add boiling water to cover. Bring to a simmer;cook 10 minutes. Cool jars on a towel. It takes 2 to 7 days for this jelly to set up.

This makes about 7 cups of jelly.

Blackberry Jelly

3 qt. blackberries, half fully ripe and half underripe
2 lg. tart apples, diced, leave skin and seeds in (Granny Smith apples are ideal)
1 c. water
1/2 c. sugar for each cup of juice

TO EXTRACT JUICE FROM BERRIES: Sort and wash berries well, but gently. Place in a large pot along with the chopped apples and water. Bring slowly to a boil over medium heat and boil about 5 minutes, stirring to cook evenly. Strain through jelly bag. When dripping has stopped, set this juice aside for a clear jelly, one suitable for gift-giving.

Now squeeze bag and collect as much juice as you can. This makes a cloudy but tasty jelly. (If looks aren't important, mix the juices and proceed to next step, making the jelly.

You may stop at this point, refrigerate the juice and cook the jelly another day. Or, if you have more berries, continue to cook them in batches as above and refrigerate the juice until you're ready to make the jelly.

TO MAKE THE JELLY: In a 4-6 quart heavy pot with high sides, bring 3 cups juice rapidly to a boil and boil for 3 minutes. Be careful it doesn't boil over. Add 1 1/2 cups sugar; bring to a boil again and boil steadily until 2 drops run together and "sheets" when poured off the side of a clear spoon, about 18-20 minutes.

Pour into sterilized jars and seal. Yields: about 1 pint jelly from 3 cups juice. This makes a semi-soft jelly that is moderately sweet.

NOTE: Do not double recipe. It is best to work in small batches.

Folklore is that a branch of elderberry hung over the front door keeps witches away from the homestead.

Elderberry Jelly

3 pounds elderberries
1/2 c. lemon juice
1 box low-sugar pectin
5 c. sugar

Wash and pick over berries and place in saucepan. Cook over low heat until juice begins. Simmer for 15 minutes. Strain liquid through jelly bag or double layer of cheesecloth and let drip overnight. Measure juice and add water, if necessary, to make 3 cups. Add lemon juice and pectin and bring to boil. Add sugar and boil for one minute. Pour into sterilized jars and cap with canning leads or seal with pectin. Jars sealed with canning lids may be processed for 5 minutes in boiling water bath.

Currant Jelly

3 quarts fresh currants
2 c. water
3 c. sugar
Wash the currants and place in a saucepan. Add the water and bring to a boil. Reduce the heat and simmer for 10 minutes. Use a jelly bag to extract the juice. Allow juice to drip overnight.

Measure 4 cups of juice and stir in the sugar. Heat to boiling and cook for 5 minutes, stirring frequently until the mixtures meets the jelly test. Skim off surface and pour into hot, sterile jars, leaving 1/4-inch head space. Seal and process in a boiling water for 10 minutes at 5,000 feet, or freeze.

My sister and I have spent many hot hours in the kitchen making cases of Mayhaw jelly but it's well worth all the work.

Mayhaw Jelly

Makes: About 6 (1-cup) jars

4 cups prepared juice (buy about 2-1/2 lb. fully ripe mayhaws)
4-1/2 cups water
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Remove stems and blossom ends from mayhaws; place in large saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked mayhaws. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups prepared juice into 6- or 8-qt. saucepot. (Add up to 1/2 cup water for exact measure, if necessary.)

Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)

Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Kudzu Blossom Jelly

4 c. Kudzu blossoms
4 c. boiling water
1 tbs. lemon juice
1 (1 3/4-ounce) package powered pectin
5 c. sugar

Wash kudzu blossoms with cold water, and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.

Pour blossoms and liquid through a colander into a Dutch oven, discarding blossoms.

Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a spoon.

Quickly pour jelly into hot, sterilized jars, filling to 1/4 inch from top. Wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling water bath 5 minutes. Cool on wire racks. YIELD: 6 half pints

NOTE : Blossom liquid is gray until lemon juice is added.

Fireweed Jelly

8 cups fireweed blossoms (no stems)
1/4 cup lemon juice
4-1/2 cups water
2 packages Sure-Jell (Or other powdered pectin)
5 cups sugar

Directions:
Pick, wash, and measure 8 cups of fireweed blossoms (flower part only!!)

Add 1/4 cup lemon juice and 4-1/2 cups water. Boil 10 minutes and strain. Take the strained juice and heat to lukewarm. Add 2 pkgs Sure Jell (or other powdered pectin) and bring to boil. Add 5 cups sugar and bring to full boil.

Boil hard for 1 minute. Pour into hot clean jars and seal.

Process in boiling water bath for 10 minutes.

Watermelon Jelly

4 c. seeded, diced watermelon
3 l/2 c. sugar
2 tbs. lemon juice
l/2 of a 6-ounce package liquid fruit pectin (l foil pouch)

Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups of watermelon puree).

In a dutch oven or 8 quart kettle, combine watermelon puree, sugar and lemon juice. Bring the mixture to a full
rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once.

Return mixture to a full rolling boil, boil hard for 1 minute, stirring constantly. remove from heat, skim off foam, ladle jelly into clean hot l/2 pint jars, leaving l/4 inch head space, wipe jar rims, adjust lids. Allow to cool completely away from drafts then store in cool dark place.

Makes 4 l/2 pints.

Apple Cider Jelly

This is a beautiful jelly,perfect for gift giving.

1 quart apple cider
2/3 c. red hots candy
1 package (1-3/4-ounces) powdered fruit pectin
5 c. sugar

Place apple cider, red hots, and pectin in a large kettle, and bring to a full rolling boil. Add sugar; return to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat, skim off any foam. Pour into hot jars; leaving 1/4-inch head space. Adjust caps. Process for 10 minutes in a boiling water bath.

Yield: About 6 half-pints.

Dried Apple Jelly

(6 servings)

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 lemon juice and 1/2 cup sugar to each cup apple juice. Boil until jelly sheets from spoon.

Process as any other jelly.

Spiced Tart Gooseberries

2 quarts gooseberries
4 1/2 c. brown sugar
1 c. cider vinegar
2 inch stick cinnamon
8 cloves
1/4 tsp. ground nutmeg
2 whole allspice

Wash berries, remove stems and blossom ends. Place sugar, vinegar, and spices together in a large pot, add 1/2 cup of water and boil for 5 minutes. Add gooseberries and simmer for 30 to 40 minutes. When the berries are tender and the syrup is thick, turn into hot sterile jars and seal. Process for 10 minutes in a boiling water bath.

Muscadine Jelly

Measure 7 cups sugar and set aside. Put 4 cups Muscadine juice and 2 tsp. lemon juice in large saucepan. Mix in 1 box Sure-Jell. Bring to a boil stirring constantly. Add sugar. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Pour at once into prepared jars. Yield: 8 half pints.

Source:Putting Foods By Book

Sweet Woodruff Jelly
yield: 48 ounces

5 to 5 1/2 c. apple wine
3 c .sweet woodruff packed
5 c. sugar
6 oz. liquid fruit pectin

Heat 2 cups of apple wine to just below boiling. Pour over well bruised sweet woodruff. Cover and let steep no longer than 24 hours.

Strain and add more wine to make 5 cups. Place the wine and sugar in a large non reactive kettle and bring to a boil, stirring until sugar is dissolved. Add pectin and return to a full boil. Boil, stirring constantly, for one full minute. Remove from heat, skim, and pour into hot sterilized jars. Wipe rims and seal.

Process in boiling water bath for 15 minutes. Cool and Check for airtight seal.

From the St. Louis Herb Society Cookbook. Walsworth Publishing Company. 1994. page 280-281

Spiced Blackberry Jelly

4 c. blackberries
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. mace
1/8 tsp. cloves
sugar

In a saucepan mix together all ingredients EXCEPT sugar. Cook the berries over low heat, stirring and crushing them with a spoon, until they are soft. Pour the mixture through a jelly bag, without squeezing the bag, and measure it.

For each cup of juice stir in one cup of sugar and cook the syrup over low heat until a little jells when dropped on a cold plate. Pour the jelly into hot sterilized glasses and seal.

My be served as an accompaniment to roast meats and poultry.

Gourmet Magazine, June 1967

Purple Pea Hull Jelly

4 c. juice from cooked pea hulls
5 c. sugar
1 pkg.. Sure jell
Wash pea hulls well. use as many as you wish. Cover with water. Boil until tender. Drain juice through cheesecloth. Add sure-jell to measured juice. Bring to a boil. Add sugar and bring to a boil that can't be stirred down. Boil 10 mins....Pour into hot jars and seal.
Seems to be pretty simple.

My sister,Sue,from The Kuntry Koop found this recipe in an old cookbook.She made us a batch. Reminds me of plum jelly. Let's give her a little credit for digging this recipe up.

Helen Ruth's Sand Plum Jelly

4 lb. sand plums, 3 lb. ripe and 1 lb underripe
1 c. water
1 pkg. powdered pectin
7 c. sugar

Wash and pick over the plums; do not pit or peel. Crush them in the bottom of a large enameled kettle with the 1 cup of water, bring to a boil, simmer for 15 minutes. Crush again with a vegetable masher as the fruit softens.

Strain through a jelly bag; add a little water to bring the measure up to 5 cups of juice. Return juice to the kettle, reserving 1 cup in which to mix the pectin; combine pectin and reserved juice and bring to a full boil,
stirring constantly.

Add the sugar, continue stirring, and boil hard for 2 minutes. Remove from heat, skim, and immediately pour into hot sterile 1/2 pint jars, leaving 14 inch head space. Cap and give a 10 minute hot water bath.

Grape Jelly

3 c. grape juice
4 1/2 c. sugar
1 box Sure -Jell (pectin)

Heat juice and pectin to a full boil, over high heat. Add sugar and return to a boil. Boil hard for 1 min., stirring constantly. Remove from heat.
Ladle into hot jars. Cap and give a 10 minute hot water bath.

Yield : 6 jelly jars.

Apple Jelly 2

1 6 oz can of frozen apple juice (thawed)
{half of a 12 oz can would be about 3/4C of juice}

3 3/4 c. sugar
1 pkg. powdered pectin
2 1/2 c . water
1/2 tbs. butter/margarine (to help prevent "foam" )

Mix juice, pectin, butter, and water in a large pot. Stir constantly over high heat bringing it to a full boil.. Add sugar all at once stirring to dissolve.

<> Bring to a full boil again and let boil for 1 min. (Stirring constantly)
Pour into jars, seal, turn upside down for 5 min...Turn right side up and let cool...

This filled 5 standard size jelly glasses

Easy Cranberry Jelly

4 c. cranberries, fresh or frozen
1 c. water
2 c. sugar

Cook berries in water until mushy and put through sieve. Add sugar and boil 15 minutes until it jells. Jar.

Sorry--I don't have the yield amount on this recipe.

Pyracantha Jelly Recipe
FROM JERRY M. PARSONS, Ph.D.
Professor and Horticulturist

The fact is, pyracantha berries are entirely edible and there is at least one recipe I've discovered for pyracantha jelly.

If you have a surplus of pyracantha berries this fall and would just as soon the birds did not rob you of them, you might enjoy the taste of pyracantha jelly. It is quite tasty, much like apple jelly in appearance and flavor.

Here it is for you aspiring cooks:

To extract the juice, boil pound of berries in 3/4 cup of water for one minute.
Strain the juice through clean cloth. To one cup juice, add one teaspoon
lemon juice and package powdered pectin. Bring it to hard boil; add 3/4 cup sugar and continue rolling boil 1 minutes, stirring constantly. Pour into hot,sterilized jars.

Tomato Jelly

7 lb. ripe tomatoes
2 c. vinegar
1 tbs. whole cloves
3 cinnamon sticks
3 tbs. sugar

Scald and peel ripe tomatoes. Cook 45 minutes (add no water) stirring often to prevent burning and sticking. Strain through a sieve discarding the juice and saving the pulp. In a saucepan combine vinegar and spices tied in a spice bag. Boil for 20 minutes. Remove spice bag and add sugar and tomato pulp to vinegar. Cook slowly for 6-7 hours or until thick and sticky.

Pour into sterile jars, boiling water bath for 10 minutes.

Beet Jelly

12 - 13 medium beets {peel and cut into small pieces}
1/2 c. lemon juice
1 pkg. Sure Jell
6 c. sugar

Wash beets and peel, cut into small pieces. Grind and cover with water. Cook until tender strain through a jelly cloth. add lemon juice, sure jell, stir until dissolved. Put over high heat and stir until mixture boils hard. At once stir in 6 cups sugar, bring to a full rolling boil, boil hard 1 minute or until jelly sheets from spoon. Remove from heat skim off foam .

Pour into sterile jars, boiling water bath for 10 minutes.

From The Wild Foods Cookbook by Cathy Johnson (Pelham)

Violet Jelly

1 c.violet flowers, packed down (remove stems)
Juice of one lemon or 1/2 cup orange juice
1/2 c. water plus 3/4 cup
1/2 c. liquid pectin *or* 1 pkg. powdered pectin

Blend violet blossoms, lemon and 1/2 cup water in food processor or blender, forming a paste.

Boil pectin and 3/4 cup water for one minute, then add to blender.
Pack into jars and store in the freezer.

Parsley Jelly

2 lbs. unpeeled tart apples or crab apples, quartered, seeded
1 tbs.rice wine vinegar
1 bunch parsley
1 c. parsley, minced
3 c. sugar
2 tsp. lemon zest

Cover apples with 5 cups cold water, bring to a boil and simmer until soft, about 15 minutes. Pour mixture into jelly bag or
several layers of cheesecloth lining a fine mesh strainer. Set over container and allow to strain overnight. You should have about 3 cups of juice.

<>Preheat oven to 350° F. Place the sugar on a tray and warm in the oven for five minutes. Bring the apple juice to a boil. Add the vinegar and parsley bunch and simmer for 10 minutes. Slowly add the warm sugar, stirring until completely dissolved.

Simmer jelly until it reaches 219° on a candy thermometer, about 1 1/2 hours. Strain. Cool to room temp. Stir in the minced parsley and lemon zest.

Pour into sterile jars, boiling water bath for 10 minutes.

Huckleberry Jelly <> fresh huckleberries

1 c. water
1/4 c. lemon juice
4 1/2 c. prepared juice
6 c. sugar
1 pkg. MCP pectin

Wash berries, stem if needed. Grind/crush to pulp. Stir water and lemon juice. Bring to a full rolling boil. Extract juice.

Measure juice into 6-8 quart saucepan. Measure sugar into separate bowl and set aside. Add pectin to juice. Mix.

Bring to full rolling boil, stirring constantly. Stir in sugar, mix well. Again bring to full rolling boil. Boil 2 minutes. 1/4
tsp. butter may be used to reduce foam.

Remove from heat, skim foam. Fill hot jars quickly. Leave 1/4" head space.

Pour into sterile jars, boiling water bath for 10 minutes.

Lavender Jelly

2 1/4 cups bottled apple juice [the clearest you can find]
1 cup lavender flowers
3 1/2 cups sugar
1/2 bottle (4 oz.) liquid pectin

Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes and strain. Return 2 cups of this juice to the heat, add the sugar, and stirring constantly, bring to a full boil. Stir in the liquid pectin and bring to a rolling boil for 1 minute, stirring constantly.

Remove from the heat, skim off the foam, and pour into jelly glasses with a sprig of jelly in each glass [and seal]. (Makes about 5 medium glasses.)

Boiling water bath for 10 minutes.

from The Forgotten Art of Flower Cookery

Chokecherry Jelly *

3 c. chokecherry juice
6-1/2 c. sugar
2 foil pouches liquid fruit pectin (Certo)
1/4 tsp. almond extract (optional)

Pour juice into large kettle. Add sugar and stir to mix. Place over high heat and bring to a boil, stirring constantly. Stir in pectin, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and stir and skim for 5 minutes.
Add extract. Seal in hot jars. Makes about 9 half pints.

Note:
Almond extract gives a stronger cherry taste.

<>
Chokecherry Syrup
Equal parts cherries and water, mash the cherries thoroughly, squeeze pulp through cloth supported by colander. Combine equal parts juice and sugar, bring to boil and boil to density you want.

Chokecherry-Apple Butter
Combine 4 cups apple pulp and 2 cups seedless cherry pulp. Mix well and heat till boiling, stirring. Add sugar to taste and 1/2 tsp. almond extract.
Ladle into hot jars and process to applesauce times.

Note from:
Eleanor Fitzgerald, Extension Service, North Dakota State University.
When extracting juice from chokecherries, pincherries, or sandcherries, DO NOT crush the seeds.
These seeds contain a cyanide-forming compound which can cause illness or death if eaten in large amounts.
Chokecherry recipes, in particular, often mention crushing the berries but this procedure shouldn't be followed.

Quince Jelly

The lemon juice is really only necessary if the quince jelly doesn't "take" within the allotted time.

5 large (each 10 ounces) quinces
8-1/2 c. sugar (3-1/2 pounds)
1 to 2 tbs. freshly squeezed lemon juices (if necessary)

Prepare six 8 ounce jelly jars.

Rub the quinces briskly with a towel to remove any down on the skin, if there is any. (Don't peel them; the skin is important for the jelly.) Cut the quinces in half, then using a melon ball maker, remove the white core and the seeds, and reserve them. Tie the seeds and the cores together in a piece of cheesecloth.

Place the fruit and the seed bundle in a large heavy stock pot. Add water to cover by about 1 inch so the quinces are floating slightly but not wallowing. Cover, bring to a boil over medium high heat, then reduce the heat so the liquid is simmering merrily.

Cook, partially covered so very little liquid evaporates, until the quinces can be pierced easily with a metal skewer, 25 to 40 minutes depending on the fruit. While the quinces are cooking, press on the seed bundle often to extract the pectin. Drain, reserving the liquid and the seed bundle.

Measure out 6-1/4 cups liquid and return it and the seed bundle to the pot. Add the sugar, stir, and bring to a boil over medium high heat.

Reduce the heat so the liquid is boiling steadily but not wildly, and cook, stirring and pressing on the bag of seeds, until the liquid thickens,anywhere from 10 to 25 minutes. (To test for consistency, drizzle some jelly on a cold plate, place it in the refrigerator for 1 to 2 minutes, and then check to see if it has thickened enough that it won't run all over the plate.

If it is still very runny, continue cooking until it thickens to your liking.) If the liquid hasn't jelled within 30 minutes, stir in 1 to 2 tablespoons lemon juice and cook until it jells, an additional 5 to 10 minutes.

Remove the jelly from the heat and strain it, if necessary, so it is perfectly clear.

Pour into sterile jars, boiling water bath for 10 minutes.

Makes 6 8 ounce jars.

Susan Hermmann Loomis
French Farmhouse Cookbook1996

Crab-apple Jelly

crab-apples, water, sugar

Remove stalks from crab-apples, wash fruit , cut in halves.
Place fruit into large saucepan, cover with water.
Bring to the boil, reduce heat, simmer gently 30-45 minutes or until fruit is soft.
Strain through cloth, measure liquid, bring to boil.

For every pint of liquid allow 3/4 pounds sugar.
Boil for about 45 minutes or until mixture jells when tested on a cold saucer.

Pour into sterile jars, boiling water bath for 10 minutes.

I've used this recipe for years and have enjoyed it.

Apple jelly

5 c. sugar
4 c. canned or bottled apple juice
Few drops red food coloring, optional
1 box fruit pectin for homemade jams and jellies
1/2 tsp. butter or margarine

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat.
Let jars and lids stand in hot water until ready to fill. Drain well before filling.

Measure sugar into separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Measure juice into 6- or 8 quart pot; add food coloring. Stir pectin into juice in pot. Add butter. Place over high heat; bring to a full rolling boil.

Immediately stir in sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off 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. Screw bands tightly.

Pour into sterile jars, boiling water bath for 10 minutes..

Mulberry Jelly

3 pounds mulberries -- ripe
1/2 c. fresh lemon juice -- strained
7 c. sugar
1 bottle liquid pectin

Put mulberries in saucepan and crush. Heat gently until juice starts to flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag, and squeeze out juice.

Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and mix well. Put over high heat and bring to boil, stirring constantly. At once stir in pectin.

Important. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat, skim off foam with metal spoon, and pour quickly into hot sterilized jars. Seal.

Pour into sterile jars, boiling water bath for 10 minutes.

<>
Makes about eight 1/2 pint jars.

Making Jelly Without Added Pectin

Date: May 1989 (Revised April 1995)

Source: University of Wisconsin

This is the old way of making jelly and it's still a very good way, provided the fruit is rich in natural pectin. Crab apples, green apples, sour cherries, and Concord grapes are examples of such fruit. You use less sugar with this method, but you must boil the mixture for a longer time and you end up with less jelly.

Note from Trish:
If you are not sure if a fruit has enough pectin, make this test:

Alcohol test. Add 1 tablespoon cooked, cooled fruit juice to 1 tablespoon denatured alcohol (rubbing alcohol, everyday 70 percent kind). Stir slightly to mix. Juices rich in pectin will form a solid jelly-like mass. Juices low in pectin will form small particles of jelly-like material. (Note: Denatured alcohol is poisonous. Do not taste the tested juice. Thoroughly wash all utensils used in this test.)

If several small jelly-like pieces form, however, the pectin content of the fruit is only moderate. Use only a 3/4 cup of sugar for each cup of juice. If the mixture forms small particles, the fruit has too little pectin to make jelly unless you add commercial pectin. In any case, do not taste the mixture as it is not for human consumption. Just throw it down the drain and wash equipment well.

If the fruit contains enough pectin, measure it into a large pot and bring juice to a boil.
Add a measured amount of sugar stirring well until it dissolves. Boil rapidly until the mixture reaches the jellying point.

There are two simple ways to test whether jelly made without added pectin is done. The most common but least dependable way is to dip a cold metal spoon in to the boiling mixture. Hold it a foot or more above the kettle--out of the steam--and turn it sideways. If the mixture forms 2 drops that flow together and fall off the spoon in a sheet, the jelly is done.

The better test is to use a jelly, candy or deep fat thermometer. Before starting to cook your jelly, take the temperature of boiling water. This needs to be done because boiling point varies with different altitude and the accuracy of most household thermometers are not very accurate. After boiling the jelly mixture for a while, lower the bulb into the mix and read the results. When the jelly mixture temperature is 8 degrees above the boiling water
temperature, the jelly is done.

Making Juice for Jelly

Date: May 1989 (Revised April 1995)

Source: University of Wisconsin

If you make jelly without commercial pectin, about 1/4 of the fruit should be slightly underripe.

If you use commercial pectin, all fruit should be ripe but still firm. In either case, wash the fruit well in cold water, but do not let it stand in water.

The method of preparing fruit varies. Crush soft fruits or berries. Cut firmer fruits into small pieces. Using the peels and cores adds pectin to the juice during cooking.

Add the amount of water specified for the fruit being cooked. The amount varies from none to one cup per pound of fruits. Bring the fruit and water to a boil and simmer until the fruit is soft. Stir to prevent scorching during cooking. Cooking may be five to ten minutes for soft fruits and 15 to 20 minutes for firm fruits.

When the fruit is ready, pour it into a damp jelly bag set in a colander over a large kettle, or simply hung over the kettle. To get absolutely clear jelly, let the juice drip until it stops; then either throw away the pulp or use it to make a fruit butter. You will extract more juice by squeezing the bag, but the juice will not be clear. In this case, after you have gotten out all the juice possible, re-strain it--without further squeezing--through several layers of damp, clean cheesecloth or jelly bag.

If you are not going to make jelly right away, you may can apple or grape juice. Process pints or quarts in a boiling water bath canner for 5 minutes. Or, juices may be put into rigid freezer containers, leaving one and one-half to two inches headspace and frozen for later use.

Recommended boiling water bath processing times for jelly.

Process time at altitudes of:

Style of Pack Jar Size 0-1,000 ft. 1,001-6,000 ft. Above 6,000 ft.

Hot Half pints or pints 5 min. 10 min. 15 min.

Table 1: Quick guide to making jellies without added pectin.

Kind of Jelly Amount of Fruit and Water Preparation of Juice Jelly Ingredients Yield

Apple 3 lb. tart red apples, 1/4 underripe, 3/4 ripe
3 cups water Sort, wash, and remove stems and blossom ends. Do not pare or core. Cut apples into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer 20-25 minutes, or until apples are soft. 4 cups juice
3 cups sugar
2 Tbs. strained lemon
juice (optional) 4 to 5 half-pint jars

Blackberry 5 pts blackberries, 1/4 underripe, 3/4 ripe
3/4 cup water Sort, wash, and remove stems or caps. Crush berries. Add water, cover and bring to boil on high heat. Reduce heat and simmer 5 minutes. 4 cups juice
3 cups sugar 4 to 5 half-pint jars

Crabapple 3 lb. fruit, 1/4 underripe, 3/4 ripe
3 cups water Sort, wash, and remove stems and blossom ends. Do not pare or core. Cut crabapples into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer 20-25 minutes, or until crabapples are soft. 4 cups juice
4 cups sugar 4 to 5 half-pint jars

Grape
(Concord or wild) 3 1/2 lb. grapes, 1/4 underripe, 3/4 ripe
1/2 cup water Sort, wash and stem grapes. Put in kettle and crush. Add water, cover and bring to boil on high heat. Reduce heat and simmer 5-10 minutes. Note: To prevent formation of tartar crystals in jelly, let juice stand overnight in cool place, strain through 2 thicknesses of damp cheesecloth. 4 cups juice
3 cups sugar 3 to 4 half-pint jars

Mint 1 cup firmly packed mint
1 cup boiling water Pour boiling water over firmly packed mint leaves and let stand for 1 hour. Press juice from leaves to extract mint juice. Prepare apple juice as directed above. 4 cups apple juice
1/2 cup mint extract
3 cups sugar
2 drops green food coloring
(add just before pouring into jars) 5 to 6 half-pint jars

Plum 3 lb. plums, 1/4 underripe, 3/4 ripe
1 1/2 cups water Sort, wash and cut into pieces. Do not peel or pit. Crush fruit. Add water, cover and bring to boil on high heat. Reduce heat and simmer 15-20 minutes or until fruit is soft. 4 cups juice
3 cups sugar 4 to 5 half-pint jars

Quince 3 1/2 lb. fruit, 1/4 underripe, 3/4 ripe
7 cups water Sort, wash, and remove stems and blossom ends. Do not pare or core. Slice quince thin or cut into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer 25 minutes. 3 3/4 cups juice
3 cups sugar
1/4 cup lemon juice 4 half-pint jars

Red Currant 2 1/2 qt. currants
2 1/2 cups water Sort, wash and drain currants. Add water, cover and cook over moderate heat approximately 10 minutes until currants are soft and translucent, stirring frequently. 4 cups juice
3 1/2 cups sugar 4 to 5 half-pint jars

Recommended boiling water bath processing times for jelly.
	Process time at altitudes of:
Style of Pack	Jar Size	0-1,000 ft.	1,001-6,000 ft.	Above 6,000 ft.
Hot	Half pints or pints	5 min.	10 min.	15 min.

Table 1: Quick guide to making jellies without added pectin.
Kind of Jelly	Amount of Fruit and Water	Preparation of Juice	Jelly Ingredients	Yield
Apple	3 lb. tart red apples, 1/4 underripe, 3/4 ripe 3 cups water	Sort, wash, and remove stems and blossom ends. Do not pare or core. Cut apples into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer 20-25 minutes, or until apples are soft.	4 cups juice 3 cups sugar 2 Tbs. strained lemon juice (optional)	4 to 5 half-pint jars
Blackberry	5 pts blackberries, 1/4 underripe, 3/4 ripe 3/4 cup water	Sort, wash, and remove stems or caps. Crush berries. Add water, cover and bring to boil on high heat. Reduce heat and simmer 5 minutes.	4 cups juice 3 cups sugar	4 to 5 half-pint jars
Crabapple	3 lb. fruit, 1/4 underripe, 3/4 ripe 3 cups water	Sort, wash, and remove stems and blossom ends. Do not pare or core. Cut crabapples into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer 20-25 minutes, or until crabapples are soft.	4 cups juice 4 cups sugar	4 to 5 half-pint jars
Grape (Concord or wild)	3 1/2 lb. grapes, 1/4 underripe, 3/4 ripe 1/2 cup water	Sort, wash and stem grapes. Put in kettle and crush. Add water, cover and bring to boil on high heat. Reduce heat and simmer 5-10 minutes. Note: To prevent formation of tartar crystals in jelly, let juice stand overnight in cool place, strain through 2 thicknesses of damp cheesecloth.	4 cups juice 3 cups sugar	3 to 4 half-pint jars
Mint	1 cup firmly packed mint 1 cup boiling water	Pour boiling water over firmly packed mint leaves and let stand for 1 hour. Press juice from leaves to extract mint juice. Prepare apple juice as directed above.	4 cups apple juice 1/2 cup mint extract 3 cups sugar 2 drops green food coloring (add just before pouring into jars)	5 to 6 half-pint jars
Plum	3 lb. plums, 1/4 underripe, 3/4 ripe 1 1/2 cups water	Sort, wash and cut into pieces. Do not peel or pit. Crush fruit. Add water, cover and bring to boil on high heat. Reduce heat and simmer 15-20 minutes or until fruit is soft.	4 cups juice 3 cups sugar	4 to 5 half-pint jars
Quince	3 1/2 lb. fruit, 1/4 underripe, 3/4 ripe 7 cups water	Sort, wash, and remove stems and blossom ends. Do not pare or core. Slice quince thin or cut into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer 25 minutes.	3 3/4 cups juice 3 cups sugar 1/4 cup lemon juice	4 half-pint jars
Red Currant	2 1/2 qt. currants 2 1/2 cups water	Sort, wash and drain currants. Add water, cover and cook over moderate heat approximately 10 minutes until currants are soft and translucent, stirring frequently.	4 cups juice 3 1/2 cups sugar	4 to 5 half-pint jars

Tables of measurements source:
Placed on Web June 18, 1999.
© Colorado State University Cooperative Extension. 1995-1999.
Contact Cooperative Extension Web Manager
Home Page: www.colostate.edu/Depts/CoopExt/

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation
with the U.S. Department of Agriculture, Milan A. Rewerts, director of Cooperative Extension, Colorado
State University, Fort Collins, Colorado. Cooperative Extension programs are available to all without
discrimination. No endorsement of products mentioned is intended nor is criticism implied of products not
mentioned.

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