Black Currant Jelly


Image via Wikipedia


Yield 6 small jars

3 3/4 cups black currant juice
3/4 cup lemon juice
1 pkg. powdered pectin
6 cups sugar

To Prepare Fruit: Crush currants, place in kettle. Just barely cover currants with water. Simmer until soft, extract juice.

To Make Jelly: Measure sugar into dry bowl to be added later. Measure black currant juice into 6 or 8 quart kettle. If short of juice, fill last cup with water to equal exact amount. Add lemon juice. Add pectin to juice in kettle; stir well.

Place over high heat; bring to boil, stirring constantly. Add measured sugar, mix well. Continue stirring and bring to a full rolling boil. Boil hard 2 minutes, remove from heat. Pour into sterile jars, leaving 1/8″ headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.

Sangria Jelly

A glass of Orange juice.

Image via Wikipedia


1 1/2 cups burgundy wine
2 tablespoons lemon juice
1/4 cup orange juice
2 tablespoons orange liqueur
3 cups sugar
1 pouch (3 oz.) liquid pectin

Combine wine, juices, and liqueur in top of double boiler. Stir until sugar is dissolved, about 3-4 minutes. Remove from heat. At once, stir in liquid pectin and mix well. Skim off foam. Pour into sterile jars leaving 1/8″ head space. Wipe jar rims, adjust lids and rings. Fill and lid each remaining jar. Water bath 5 minutes.    Great for gifts

Apple Jelly

Apple Jelly

Image by heal and inspire via Flickr


Yields 7 half-pints

1 qt. canned apple juice
1 pkg. powdered fruit pectin
1 vanilla bean scraped
3 Tablespoons Lemon Juice
5 1/2 cups sugar

Combine juices, vanilla bean and pectin in large saucepan. Bring to a boil. Add sugar and stir until dissolved. Boil for 2 minutes. Remove from heat and skim, removing bean. Pour into sterile jars, leaving 1/8″head space. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.  This not your ordinary jelly!  I dare you not to lick the pot!

Strawberry Vanilla Jam

Strawberry Jam, Take 2

Image by djwtwo via Flickr


Water bath canner
4-6 (8 oz) half pint canning jars w/two piece lids
About 4 lbs of fresh strawberries
1 cup unsweetened apple juice
1 (1.75 oz ) package of Ball No-Sugar Pectin
1 whole vanilla bean
½ tsp. butter or margarine (optional)
1 ½ cup granulated sugar

Wash all jars and lids in hot soapy water. Rinse and check tops of jars for chips. Discard any chipped or cracked jars. Sterilize Jars or heat in oven at 250 degrees or just place the jars in the water bath canner while you bring it up to temperature and the jars will be hot when you are ready to add the hot jam.

Wash and hull the strawberries. Slice them in half and gently crush them until you have 4 cups of crushed strawberries. Save the remaining strawberries for another use (such as ice cream or waffle topping).

In a large, 6-8 quart heavy-bottomed pot, over a medium flame, combine the strawberries, apple juice and pectin. Use a sharp knife to cut down the center of the vanilla bean, open it and gently scrape out the black seeds from the entire bean. Add all of the seeds to the strawberry/apple juice mixture and stir well. Add the entire vanilla bean pod into to the mixture as well.

To reduce foaming, you can add the butter or margarine to the pot if you wish. Raise heat and bring the mixture to a full rolling boil that cannot be stirred down. Stir constantly to prevent burning. Once you have the full boil, add the sugar and return to a full rolling boil. Then, boil for three minutes, stirring constantly to prevent burning.

Remove from heat. Skim off and discard foam if necessary. Remove the large vanilla bean pod, rinse and set aside to dry. (Do not throw the vanilla bean away. Once it is dry, you can add it to a jar of sugar to create “vanilla sugar”. In a week or two, use the sugar in baking or in drinks.)

Fill your hot jars with jam, leaving a ¼ inch headspace. Use a clean damp paper towel to wipe the tops of the jars. Add a hot lid to each jar and apply the metal ring (or band). Only tighten the band to “finger tight” – Do not crank it down too tightly.

Place the jars in the canner being sure that water covers the tops of the jars by at least 1-2 inches. Bring the water in the canner to a steady boil. Begin timing and process the jars for 10 minutes. If you are over 1,000 feet, you need to adjust your time for altitude according to the altitude chart.

Remove jars from canner and set upright on a towel to cool undisturbed for 12-24 hours. After cooling, check seals by pressing in the center of the lid. If a lid does NOT flex up and down, it is sealed. Store sealed jars on the pantry shelf for up to one year. Any unsealed jars (with flexing lids) need to be stored in the refrigerator and eaten within a few weeks.

Tomato-Basil Simmer Sauce


12 pounds ripe tomatoes (about 25 tomatoes), peeled*
3 tablespoons packed brown sugar
2 tablespoons kosher salt or 4 teaspoons salt
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
2 cups lightly packed fresh basil leaves, chopped
1 cup lightly packed assorted fresh herbs (such as oregano, thyme, parsley, or
Italian (flat-leaf) parsley), chopped
6 tablespoons lemon juice

Cut peeled tomatoes into chunks and add some of the chunks to the food
processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to
8-quart nonreactive heavy pot. Repeat chopping remaining tomatoes, in batches,
in the food processor. Add all tomatoes to the pot.

Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to
boiling. Boil steadily, uncovered, for 70 to 80 minutes, stirring occasionally,
until mixture is reduced to about 11 cups and is desired sauce consistency.
Remove from heat; stir in herbs.

Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars.
Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar
rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes
(start time when water returns to a full boil). Remove jars; cool on wire racks.
Makes: about 11 cups sauce (6 pints)

Spicy Simmer Sauce: Stir in 1 tablespoon crushed red pepper with the herbs.

Roasted Garlic Simmer Sauce: Stir in 3 tablespoons chopped roasted garlic with
the herbs.

Double Tomato Simmer Sauce: Stir in 1 cup snipped dried tomatoes (not
oil-packed) with the herbs.

Roasted Garlic: Preheat oven to 400°F. Peel away the dry outer layers of skin
from garlic bulbs, leaving skins and cloves intact. Cut off about 1/2 inch from
the pointed top portions, leaving bulbs intact but exposing the individual
cloves. Place the garlic bulbs, cut sides up, in a 1- to 1 1/2-quart casserole.
Drizzle with 1 tablespoon of the olive oil. Cover casserole. Bake for 40 to 50
minutes or until garlic is soft. Remove from oven. When garlic is cool enough to
handle, remove garlic cloves from papers by squeezing the bottoms of the bulbs.
Chop roasted garlic.

Parsley Jelly



  • 2 1/2 cups boiling water
  • 10 tablespoons chopped fresh parsley
  • 1/4 cup cider vinegar
  • 2 1/2 cups honey
  • 1/2 (6 fluid ounce) container liquid pectin
  • Green food coloring 2-3 drops for taste


  1. Make a strong infusion by pouring the boiling water over the parsley. Let stand for 15 minutes. Strain out bits of parsley, and reserve liquid in a glass or stainless steel saucepan.
  2. Stir the honey and vinegar into the parsley water. Bring to a boil over medium-high heat. Add the pectin, and continue to boil, stirring constantly, for 1 minute. Remove from heat, and skim off any foam from the top. Transfer to sterile jars, and seal in a hot water bath.