Canning Recipes




Berry Jelly
Ingredients:


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups berry juice (fresh or frozen)
4 1/2 cups sugar
1 box powdered pectin
1/2 cup water

Extract fresh juice by pressing fruit in damp jelly bag or fruit press.
Restrain pressed juice through damp jelly bag. Combine 1 1/4 cups berry
juice with sugar. Stir thoroughly. Add the pectin slowly to the water.
Heat almost to boiling, stirring constantly. Pour the pectin mixture into
remaining 1 3/4 cups berry juice. Stir until pectin is completely
dissolved. Let the pectin mixture stand 15 minutes. Stir occasionally.

Mix juice mixture with pectin mixture. Stir until all sugar is dissolved.
Pour into containers. Cover with a tight lid. Let stand at room
temperature until set, from 6 hours to overnight. Store in refrigerator
or freeze.

This recipe yields 7 half-pint jars.

Comments: Uncooked jams and jellies must be stored in the refrigerator or
freezer. Store no longer than 3 weeks in refrigerator or a year in
freezer. Freezer storage is best for maintaining natural color as well as
flavor. If kept at room temperature, uncooked jams or jellies will mold
or ferment in a short time. Once a container is opened, use within a few
days.





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