Greatest Recipes

INGREDIENTS: 3 c Fresh currant juice, or

-fresh cranberry-apple Juice, or fine quality -commercially canned Unprocessed juice, strained 1 c Cassis

2 tb Lemon juice

3 1/4 c Sugar

3 oz Liquid pectin (1/2 bottle)

Servings: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry and game. A gourmet replacement in all desserts, sauces, or glazes calling for currant jelly. DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat. Bring to a boil, stirring constantly. Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin

1 c BELL PEPPERS SEEDED/CHOPPED

1/3 c JALAPENO PEPPERS SEED/CHOP

1 1/2 c CIDER VINEGAR

6 c SUGAR

5 dr GREEN FOOD COLORING

1 pk BOTTLE OR PKG OF PECTIN

Place both peppers in a blender container with 1 cup of vinegar,blend smooth. Pour into a large,heavy-bottomed pan. Rinse blender container with the remaining vinegar & add to pan. Follow directions included with the pectin product regarding when to add sugar & pectin. With liquid pectin, you stir in the sugar; bring mixture to a boil that can not be stirred down over medium-high heat. Remove from heat and let stand 5 min. Skim foam from top of mixture & discard. Stir in liquid pectin & food coloring. Immediately pour jelly into containers. Seal or refrigerate until used. Serve with crackers and cream cheese or cheddar cheese. Note: To make jelly hotter, blend jalapeno seeds with the peppers.

3 lb Currants

Sugar Wash and stem currants. Cover with water. Cook slowly until tender. Drain through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

1/2 c Finely chopped garlic

-OR- Shallots 3 c White wine vinegar (about)

2 c Water

6 c Sugar

6 fl Liquid pectin; OR

4 oz Dry pectin

Food coloring (optional) In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue. Measure liquid & add vinegar if needed to make 2 cups. To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. FROM: ANDREA BOTTINI (GTDD49B)

1 1/2 c (360mL) grape juice

2 ts (10mL) lemon juice

1 tb (15mL) powdered pectin

1 3/4 c (420mL) sugar

Combine grape juice, lemon juice and pectin in a three-quart microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 5 minutes). Remove from oven and add sugar. Stir until sugar dissolves, then return to oven. Bring mixture to a boil on high setting (about 4 minutes). Remove from the oven and stir. Return the uncovered mixture to the oven and cook until jelly sheets from a spoon (about 1 minute). Skim foam: pour into sterilized jars. Adjust caps. Yield: about 2 half-pints (480 mL). From: The Ball Blue Book Shared By: Pat Stockett The jelly will only be as good as the juice you use is. Jelly must be boiling hot to achieve a seal when using vacuum lids and metal screw bands. Pour jelly into jar, holding ladle or kettle close to the top of the jar. This prevents air bubbles from forming. Quickly fill jar to within 1/8 inch (3mm) of the top. Wipe top and threads with a clean, damp cloth. Put hot lid on with sealing compound next to jar. Screw band on evenly and tightly. Invert jar for a few seconds so hot jelly can destroy any mold or yeast which may have settled on the lid. Cool, test for seal, remove bands and store. Or: Jelly glasses are filled in a manner similar to jars, except a 1/2 inch head space (13mm) is left at the top. Then the jelly is immediately covered with a 1/8 inch (3mm) layer of melted, but not smoking paraffin. A single, thin layer of paraffin holds a seal better than a thick layer. To insure a good seal, paraffin must touch all sides of the glass. Prick any air bubbles that appear on the paraffin. Bubbles cause holes to appear as the paraffin hardens, and an imperfect seal may result. Allow glasses to stand until paraffin hardens and then cover with metal lids. Store in a cool, dark, dry place. Make only one batch at a time.

3 lb Crab-apples

Sugar Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight