CRAB APPLE JELLY RECIPE WITH PECTIN RECIPES

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GRAPE JELLY RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Grape Jelly Recipe - Food.com - Food.com - Recipes, Food ... image

Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.

Total Time 32 minutes

Prep Time 30 minutes

Cook Time 2 minutes

Yield 6 pints

Number Of Ingredients 3

5 cups grape juice (about 3 1/2 pounds of ripe grapes)
1 (1 3/4 ounce) box of sure-jel pectin
7 cups sugar

Steps:

  • First make the grape juice using clean washed grapes.
  • To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
  • Bring to a boil and simmer covered for 10 minutes.
  • Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
  • In a very big pan, put 5 cups of the juice.
  • Add the fruit pectin to the juice.
  • Mix well.
  • On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
  • Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
  • Remove from heat, skim off foam and pour into hot jars.
  • If using paraffin, pour hot paraffin in on top of jelly.
  • Or seal with canning lids.

Nutrition Facts : Calories 1056.6, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 29.5, CarbohydrateContent 272, FiberContent 1.1, SugarContent 262.8, ProteinContent 0.8

HOT PEPPER JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hot Pepper Jelly Recipe: How to Make It - Taste of Home image

We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. —Richard Harris, Kingston, Tennessee

Provided by Taste of Home

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 5 half-pints.

Number Of Ingredients 7

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped seeded habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers

Steps:

  • Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam.
    Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
    Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

Nutrition Facts : Calories 59 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 15g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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