Cherry Jelly From Frozen Concentrate Food

CHERRY PEPPER JELLY FROM (FROZEN CONCENTRATE)

Steps:

• Measure juice into a 6-8 quart saucepot.
• Add 3 cups water and stir.
• Add crushed hot peppers let stand for 1 hour.
• Measure sugar and set aside.
• Stir Fruit Jell pectin into juice and stir.
• Bring to a full rolling boil, stirring constantly.
• At once stir in sugar.
• Bring to a full rolling boil, one that cannot be stirred down.
• Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Skim off foam
• Immediately ladle into hot glass jars, leaving ½-inch head space.
• Process for 5 minutes in a boiling bath water.
• Makes 7/8-ouince jars.

CHERRY JELLY

Steps:

• TO MAKE JUICE:
• Select fully ripe cherries.
• Softly wash. Remove stems. Do not pit!
• In large pot, crush cherries (I use a potato masher.).
• Add 1 cup water to crushed cherries.
• Bring to a boil over high heat.
• Reduce heat and simmer for 10 minutes.
• Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
• Toss pits, pulp, and peels.
• TO MAKE JELLY:
• Measure 3 1/2 cups juice into large pot.
• Add pectin and stir.
• Place on high heat and stir constantly.
• Bring to a full rolling boil (that can't be stirred down).
• Add sugar, continue stirring and bring to a full rolling boil once more.
• Boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
• Process in hot water bath for 5 minutes.
• Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

SURE.JELL SOUR CHERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
• Stem and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
• Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add extract; stir.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

CHERRY JELLY FROM (FROZEN CONCENTRATE)

Steps:

• Measure juice into a 6-8 quart saucepot.
• Add 3 cups water and stir.
• Measure sugar and set aside.
• Stir Fruit Jell pectin into juice and stir.
• Bring to a full rolling boil, stirring constantly.
• At once stir in sugar.
• Bring to a full rolling boil, one that cannot be stirred down.
• Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Skim off foam
• Immediately ladle into hot glass jars, leaving ½-inch head space.
• Process for 5 minutes in a boiling bath water.
• Makes 7/8-ouince jars.

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

GRAPE JELLY (FROM FROZEN CONCENTRATE)

Steps:

• Measure juice into a 6-8 quart saucepot.
• Add 3 cups water and stir.
• Measure sugar and set aside.
• Stir Fruit Jell pectin into juice and stir.
• Bring to a full rolling boil, stirring constantly.
• At once stir in sugar.
• Bring to a full rolling boil, one that cannot be stirred down.
• Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Skim off foam
• Immediately ladle into hot glass jars, leaving ½-inch head space.
• Process for 5 minutes in a boiling bath water.
• Makes 7/8-ouince jars.

PASSION FRUIT JELLY FROM (FROZEN CONCENTRATE)

Steps:

• Measure juice into a 6-8 quart saucepot.
• Add 3 cups water and stir.
• Measure sugar and set aside.
• Stir Fruit Jell pectin into juice and stir.
• Bring to a full rolling boil, stirring constantly.
• At once stir in sugar.
• Bring to a full rolling boil, one that cannot be stirred down.
• Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Skim off foam
• Immediately ladle into hot glass jars, leaving ½-inch head space.
• Process for 5 minutes in a boiling bath water.
• Makes 7/8-ouince jars.