Showcase Jellies

Food/Cooking - Types of Food

By: tracyann 11-Feb-2012

Introduction:

The key to attractive jellies is choosing the right types of jars or glasses and making sure you have them properly sealed.
To seal jars with metal lids and screw bands: Prepare lids according to manufacturer's directions. Using a wide-mouth funnel, pour the hot fruit mixture into sterilized jars to within 1/2-inch of top. Working quickly, wipe jar rims, place the metal lids on the jars, and tighten the screw bands. Grasping the jars, one at a time with a pot holder, invert the jars so the hot mixture is against the lids for a few seconds. Then turn the jars upright. Allow them to cool on a rack out of drafts. When the jars are cool, check the seal on each jar by pressing the lid with your fingertip. If the indentation holds after you lift your finger, the jars are sealed.

To seal glasses with paraffin: Melt blocks of paraffin over hot water in an old double boiler. using a wide-mouth funnel, pour the hot fruit mixture into sterilized glasses to within 1/2-inch of top. Spoon a thin layer of melted paraffin over the surface of the jelly or jam to seal out air. (Make sure the layer is about 1/16-inch thick. Too thick a layer of paraffin will cause the jelly or jam to leak around the edges of the paraffin.) Hold the hot glasses, one at a time, with a pot holder and rotate them slowly so the paraffin will cling to the sides of the glasses. Prick any air bubbles. When hard, spoon another layer of melted paraffin atop so total depth of both layers is 1/8-inch. Repeat the rotating process

Easy Cranberry-Apple Jelly

In a large kettle combine 3 1/2 cups cranberry-apple juice drink and one 1 3/4-ounce package powdered fruit pectin. Cook and stir to boiling. Stir in 4 cups sugar immediately. Bring to full rolling boil; boil hard 2 minutes, stirring constantly. Remove from heat. Stir in 1/4 cup lemon juice. Skim off foam. Pour into hot, sterilized jelly jars or glasses.

Freezer Grape Jelly

Ingredients:
2 pounds Concord grapes
4 cups sugar
1/2 of 6-ounce bottle liquid fruit pectin
1/4 cup lemon juice

Wash and crush grapes. Strain juice through jelly bag or cheesecloth. Let stand overnight. Strain juice again, discarding any solids. Measure 2 cups juice (add water to make 2 cups, if necessary) or use 2 cups bottled unsweetened grape juice. Stir in sugar. Mix pectin and lemon juice. Stir into grape mixture. Stir 3 minutes. Pour at once into clean freezer containers (or into hot, sterilized half-pint jars or glasses; seal. Cover; let stand at room temperature 24 hours. Store in refrigerator or freezer. Makes 5 to 6 half-pints.
Directions to pack with jelly: Store up to 6 weeks in refrigerator or 1 year in freezer.

Sangria Jelly

Ingredients:
1 1/2 cups burgundy
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons orange liqueur
3 cups sugar
1/2 of 6-ounce bottle liquid fruit pectin

Combine wine, juices, and liqueur in top of double boiler. Stir in sugar. Place over, but not touching, boiling water and stir till sugar is dissolved, about 3 to 4 minutes. Remove from heat. At once, stir in fruit pectin and mix well. Skim off foam. Place metal spoon in hot, sterilized wine glass to prevent glass from breaking. Fill with hot syrup to within 1/8-inch from top of glass. Remove spoon. Repeat with remaining glasses. Seal with hot paraffin.

Pepper Jelly

Ingredients:
2 pounds sweet red or green peppers
2 or 3 large hot red peppers
6 1/2 cups sugar
1 cup vinegar
1/2 cup water
1 6-ounce bottle liquid fruit pectin
Green or red food coloring (optional)

Put sweet red or green peppers through food grinder, using coarse blade. Reserve juice. Drain pulp well. Strain juice through cheesecloth. Repeat with hot red peppers. In large saucepan mix 1 1/2 cups sweet red pepper juice and 1/4 cup hot pepper juice. Add sugar, vinegar, and water. Bring to boil; add pectin. Boil vigorously 1 minutes. Remove from heat; let stand 5 minutes. Add few drops green or red food coloring, if desired. Skim foam. Pour into hot, sterilized jelly jars or glasses. Seal. Makes 8 half-pints.

Fresh Mint Jelly

This jelly is a flavorful accompaniment for lamb or other meats.
Ingredients:
1 1/2 cups mint leaves and stems, loosely packed
2 1/4 cups water
2 tablespoons lemon juice
Green food coloring
3 1/2 cups sugar
1/2 of 6-ounce bottle liquid fruit pectin

Wash mint leaves and stems. Place in saucepan with water. Bring to boiling. Remove from heat; cover. Let stand 10 minutes. Strain out mint leaves and stems, reserving 1 3/4 cups liquid. In a 4-quart kettle or Dutch oven combine mint liquid, lemon juice, and green food coloring. Stir in sugar. Bring mint mixture to full rolling boil. Stir in fruit pectin. Boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with metal spoon. Pour hot jelly at once into hot, sterilized half-pint jars or glasses. Seal. Makes about 3 half-pints.

Final Thoughts

Snowdrift Paraffin: First seal jellies with 1/8-inch hot paraffin. Then melt 2 additional bars paraffin in top of double boiler over boiling water. Cool till paraffin becomes cloudy and starts to solidify. Quickly whip with electric mixer till foamy and slightly stiff. Work fast. (If paraffin solidifies, remelt and start again.) Spoon foamy paraffin over layer of hard paraffin. Cool till set. Covers 6 glasses.

Give this list a high five!

Comments

Post a Comment

clewand550 2/11/2012
Flag This Comment

The peppermint sounds interesting. I will have to try this one out. Thanks for sharing these recipes.
dashboardc33 2/11/2012
Flag This Comment

Awesome article!