Old Fashioned White Zinfandel Jelly Food

WINE JELLY

Steps:

• Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

PEPPER JELLY

Steps:

• In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
• Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
• Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

CANNING OLD-FASHIONED PICKLED BEETS

Steps:

• Wash the beets. In a large stockpot fill with the beets and enough water to cover. Bring to a boil; cook until tender. This should take about 15 minutes depending on the size of the beets. When tender, place the beets in cold water, remove the skins and when cool cut into thin slices.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and ½ tsp. of salt in each pint.
• In a large saucepan, combine the sugar and vinegar. Bring to a boil and stir until the sugar is dissolved. (equal parts sugar and vinegar). If you have more beets, just make more brine and add ½ tsp of salt to each pint. Pour the hot brine over the beets in the jars, and seal with the lids.

SURE.JELL WINE 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.
• Measure wine into 6- or 8-qt. saucepot. 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.
• 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 necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

WHITE ZINFANDEL 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 the flat lids in saucepan off the heat.
• Let sand in hot water until ready to use.
• Measure the wine into a 6 or 8 quart saucepan.
• Stir pectin into wine in the saucepan.
• Add butter (if desired) to reduce foaming.
• Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high leat, stirring constantly.
• Stir in all sugar quickly.
• Bring to full rolling boil and allow to boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8" of rim.
• Wipe jar rims and threads.
• Screw bands tightly.
• Place jars on elevated rack in canner.
• Water must cover jars by 1 to 2 inches, add boiling water if needed.
• Cover, bring to a gentle boil and process for 5 minutes.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middle of lid with finger, if it springs back, it did not seal completely and refrigeration would be necessary.

CRANBERRY ORANGE NUT SALAD (GRANDMA'S)

Steps:

• Wash, then grind the cranberries.
• Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
• Chop the celery.
• Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
• Refrigerate covered, overnight if possible (it is really not as good if you don't).
• The next day:.
• Chop the nuts.
• Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
• Add cranberry mixture from previous day & nuts.
• If you are using wine, add the rest of it now.
• Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
• Refrigerate covered (minimum of 2 hours or so) or until set.
• I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
• And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.