LOW SUGAR CHOKECHERRY JELLY RECIPE RECIPES

Steps:

• Extract the grape juice by combining grapes and water in a saucepan over low heat. Heat and simmer slowly until skins are soft, and the juices are released. Gently mash the grapes with a potato masher and simmer over low heat for 15 minutes, stirring occasionally.
• Strain through a damp jelly bag or double layers of cheesecloth. Discard solids. Refrigerate grape juice for 24 to 48 hours to allow the sediment to settle to the bottom. This will help eliminate crystals in your juice.
• When you are ready to can your grape juice, prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly. Place jar rack into water bath canner, set jars in the canner, add water, and boil jars for 10 minutes to sterilize. Warm lids in a small pot over low heat. Keep jars and lids warm until ready to use. *
• Carefully remove the grape juice from the refrigerator without disturbing the sediment. Gently pour off clear liquid and discard sediment. Strain through a paper coffee filter if a clearer juice is desired. Add grape juice to a saucepan and bring to a boil. Continue boiling for 10 minutes stirring occasionally.
• Spread kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel. Use your canning ladle and funnel and add grape juice to warm jars leaving 1/4-inch headspace. Wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
• Using jar lifter, place jars carefully into canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 ft. (adjust processing time for your altitude if necessary. See notes below.).
• When processing time is complete, turn off heat and allow to settle for about 10 minutes. Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
• Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields 7 Quart Jars.

Steps:

• Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.
• Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture.
• Grate the garlic using the small holes on the box grater.
• Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl. Mix well to combine.
• Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.
• Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.