Sangria Jelly

  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 … Continue reading Sangria Jelly

Apple Jelly

  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 … Continue reading Apple Jelly

Strawberry Vanilla Jam

  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 … Continue reading Strawberry Vanilla Jam

Parsley Jelly

  Ingredients 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 Directions Make a strong infusion by pouring the boiling water over the parsley. Let stand for 15 minutes. Strain out bits … Continue reading Parsley Jelly

Bread and Butter Pickles

  Makes 7 pints 4 quarts cucumbers, sliced (about 15, 6″-8″ cucumbers; leave peels on) 4 medium white onions, peeled and thinly sliced 2 quarts ice 1/2 cup pickling salt (regular table salt leaves a sediment in the jars) 5 cups sugar 1 1/2 tsp turmeric 1 tsp celery seed 2 Tbsp mustard seeds 5 … Continue reading Bread and Butter Pickles