Canning Recipes




Mixed Fruit Jelly With Liquid Pectin
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 cups cranberry juice
(abt 1 lb cranberries and 2 cups water)
2 cups quince juice
(abt 2 lbs quince and 4 cups water)
1 cup apple juice
(abt 3/4 lb apples and 3/4 cup water)
7 1/2 cups sugar
1/2 bottle liquid pectin

To prepare fruit. Sort and wash fully ripe cranberries. Add water,
cover, and bring to a boil on high heat. Reduce heat and simmer for 20
minutes. Extract juice.

Sort and wash quince. Remove stem and blossom ends; do not pare or core.
Slice very thin or cut into small pieces. Add water, cover, and bring to
a boil on high heat. Reduce heat and simmer for 25 minutes. Extract
juice.

Sort and wash apples. Remove stem and blossom ends; do not pare or core.
Cut into small pieces. Add water, cover, and bring to a boil on high
heat. Reduce heat and simmer 20 minutes. Extract juice.

Note: These juices may be prepared when the fruits are in season and then
frozen or canned until the jelly is made.

To make jelly. Measure juices into a kettle. Stir in sugar. Place on
high heat and, stirring constantly, bring quickly to a full rolling boil
that cannot be stirred down. Add pectin and return to a full rolling
boil. Boil hard for 1 minute.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot,
sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in
a boiling water bath.

This recipe yields 9 or 10 eight-ounce jars.





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