Text 3268, 97 rader
Skriven 2008-03-02 17:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Re: BICYCLES  80225
===========================
-=> Quoting Bob Gearhart to Glen Jamieson <=-

 GJ> At least you know the Pilgrim Fathers would understand you.

 BG> Somehow I doubt that as they came to this new land in order to
 BG> oppress the beliefs of others, forcing theirs upon the society they
 BG> created for themselves.
                     
You're kidding right?


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Jelly From Juice
Categories: Jam, info
  Servings: 1 batch

      5 c  grape juice*
      7 c  sugar
      1    box Sure Jell pectin
           OR---
      7 c  apple juice
      9 c  sugar
      1    box Sure Jell pectin
           OR---
  3 1/2 c  cherry juice
      4 c  sugar
      1    box Sure Jell pectin

NOTE: THIS RECIPE IS FOR USE WITH SUREJELL BRAND OF REGULAR PECTIN
ONLY. Do not use with other brands OR with SureJell's Low Sugar or
No Sugar pectin. Other brands/varieties will have recipe inserts in
the pectin boxes.

DO NOT double. Smaller amounts may be made by halving the recipe but
doubling may result in improperly jelled product.

* bottled, without sugar added or reconstituted from frozen, without
sugar

YIELDS: Grape - 8 cups; Apple 10 cups;Cherry 5 cups

Bring boiling-water Canner, half-full with water, to a simmer.

Wash jars and screw bands in hot, soapy water; rinse with warm
water. Place empty jars and rings in simmering canner until ready to
fill. Drain well before filling. Pour boiling water over flat lids
in saucepan off heat. Let stand in hot water until ready to use.

Measure exact amount of juice into 6 or 8 quart sauce pot.

Measure exact amount of sugar into separate bowl.

Stir 1 box pectin into juice in sauce pot. Add 1/2 teaspoon butter
or margarine to reduce foaming, if desired.

Bring mixture to a full, rolling boil (a boil that doesn't stop
bubbling when stirred) on high heat, stirring constantly.

Stir In sugar quickly. Return to full roiling boil and boil exactly
1 minute, stirring constantly. Remove from heat. Skim off any foam.

Ladle quickly into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads with clean cloth or paper towel.
Cover with two-piece lids. Screw bands finger tight. Place jars on
elevated rack in canner, lower rack into canner. Water must cover
jars by 1 to 2 inches; add boiling water if needed. Cover; bring
water to gentle boil. Process jelly 5 minutes. Remove jars and place
upright on a towel to cool completely. After jars cool, check seals
by pressing middle of lid with finger. (If lid springs back, lid is
not sealed and refrigeration is necessary.) You will normally hear
lids 'pop' when cooling, indicating a good seal.

Let stand at room temperature 24 hours. Store unopened jellies in a
cool, dry, dark place up to 1 year. Refrigerate opened jams and
jellies up to 3 weeks.

Description: "Traditional cooked method, firmer set, cooked fruit
taste."

Source: "Extracted from Sure-Jell Pectin recipe insert"

Recipe By: Sure Jell

From: Bill Hatcher
 

MMMMM-------------------------------------------------

Cheers

YK Jim


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