Watermelon Jelly

4 cups seeded, diced watermelon
3 l/2 cups 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 cup red hots candy
1 package (1-3/4-ounces) powdered fruit pectin
5 cups 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 cups brown sugar
                1 cup cider vinegar
                2 inch stick cinnamon
                8 cloves
                1/4 teaspoon 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.

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

5 to 5 1/2 cups apple wine
3 cups sweet woodruff packed
5 cups sugar
6 ounces 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

      4 c  Blackberries
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Mace
    1/8 ts 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

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.

4 lb. sand plums, 3 lb. ripe and 1 lb underripe
1cup water
1 pkg. powdered pectin
7 cups 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 5 minute hot water
bath.

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. Adjust caps.... Proceed as usual.

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 cups cranberries, fresh or frozen
1 cups water
2 cups 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.

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 tb Whole cloves
      3 ea. Cinnamon sticks
      3 tb 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, hot
  water bath for 10 to 15 minutes.

     12 - 13 medium beets {peel and cut into small pieces}
     1/2 cup lemon juice
     1 pkg. Sure Jell
     6 cups 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 and pour into glasses.
 

Violet Jelly

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

 2 pounds unpeeled tart apples or crab apples, quartered, seeded
 1 tablespoon rice wine vinegar
 1 bunch parsley
 1 cup parsley, minced
 3 cups sugar
 2 teaspoons 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 350F.  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 jelly jars and seal.
 

 fresh huckleberries
 1 cup water
 1/4 cup lemon juice

 4 1/2 cups prepared juice
 6 cups 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.  Seal. BWB 5 minutes.
 

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.)

 from The Forgotten Art of Flower Cookery
 
 

Chokecherry Jelly *

 3 cups chokecherry juice
 6-1/2 cups 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 pits contain cyanide and are very poisonous, never can the
cherries with pits, or grind them. The leaves are also poisonous.

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.
 

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 cups sugar (3-1/2 pounds)
  1 to 2 tablespoons 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. Ladle the jelly into the sterilized jars and seal according to manufacturer's instructions.

  Makes 6 8 ounce jars.

  Susan Hermmann Loomis
  French Farmhouse Cookbook1996

Ingredients
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 hot sterilized jars, seal.
 

Apple jelly

5 cups sugar
4 cups canned or bottled apple juice
Few drops red food coloring, optional
1 box fruit pectin for homemade jams and jellies
1/2 teaspoon 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. Invert jars for 5 minutes, then turn
upright. After jars are cool, check seals.
 

Mulberry Jelly

 3  pounds mulberries -- ripe
 1/2 cup  fresh lemon juice -- strained
 7 cups 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.  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

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