Pomegranate Jelly
yield: 7, 1/4 cups jelly
4cups prepared juice (10 to 12 fully ripe pomegranates)
7, 1/2 (3, 1/4 lbs) sugar
1 bottle Certo fruit pectin.
first prepare juice, cut fully ripe pomegranates in half, ream on an orange juice squeezer. place in jelly cloth or bag & squeeze out juice.
To the measured juice in saucepan, add sugar & mix well. Place over high heat & bring to a boil, stiring constantly. At once in Certo. Then bring to a full rolling boil hard 1 minute, stiring constantly. Remove from heat, skim off foam with metal spoon & pour into glasses cover at once with 1/8"hot paraffin.
Holiday Jelly:
2 cups sweet cider
2 cups cranberry juice
4 cups sugar
1 bottle certo
combine cider, juice & sugar in a large saucepan & mix well. Put over high heat to a boil stiring constantly. at once stir in pectin . then bring to a full rolling boil 1 minute stiring constantly. Remove from heat, skim off foam, & pour quickly into glasses, cover at once with 1/8 hott paraffin.
Makes 6, 8oz jars
Pepper Jelly
yields: 12, -8oz jars
3 bell peppers- seeded & cut up
4 or 5 japelino (hot) peppera- don't sead
1 green chili pepper (long green) don't seed
cut up peppers & put in blender with 1/3 cup water (do this in 3 parts) Put in cheese cloth and strain- this should make almost 2 cups liquid.
5lbs sugar-
3 cups cider vinigar,
2 bottles certo
Mix sugar and vinigar in a large pot & bring to a boil. boil hard for 4 min. take from fire and add 2 bottles certo & pepper juice & a drop or 2 green food coloring. Stir & mix well. Put in jars and seal.
Good idea to wear gloves when working with hot peppers!!
Serve" wheat thins- cream cheese & add a dab of jelly on top!!