Surejell Rose Hip Jelly Food

ROSE HIP JELLY

Steps:

• Remove the blossom remnant from the rose hips.
• Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
• Crush the rose hips or chop in a food processor.
• Strain the juice in a cheesecloth-lined sieve.
• Add any additional water if need to bring the juice up to 4 cups.
• Bring the juice and sugar to a boil.
• Add the margarine, then the liquid pectin.
• Bring back to a boil, stirring constantly; boil hard for 1 minute.
• Remove from heat.
• Skim foam from surface.
• Pour into sterile pint jars and seal.
• Process in boiling water bath for 5 minutes.

ROSE PETAL JAM

Steps:

• Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
• Slowly add sugar.
• Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended.
• Do this very quickly - it sets up FAST!! Pour into baby food jars.
• Let set for 6 hours, till firm.
• Will keep one month in refrigerator.
• Freezes well.
• This next recipe was donated by Gina: Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min.
• until soft enough to crush.
• Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil.
• Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
• Bring to a boil and boil hard for 2 min.
• Remove from heat and pour into sterilized jars and seal with caps and rings.
• The jelly has a wonderful flavor and is the consistency of liguid honey.

SURE.JELL® ROSE HIP 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 jars well before filling.
• Remove stems from rose hips; place in saucepan. Add enough water to cover. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until rose hips are very soft. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rose hips into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into 6- to 8-qt. saucepot.
• Remove stems and blossom ends from apples. Cut apples into small pieces (do not peel or core). Place in large saucepan; add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a 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 cups juice; add to rose hip juice in saucepot. (If needed, add up to 1/2 cup water for exact measure.)
• Stir pectin, mace and food coloring into juice in saucepot. 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. Bring to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly 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 a 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.)

ROSE HIP JELLY

Steps:

• Using fresh or dried rose hips: rinse the rose hips thoroughly. Place them in a large stockpot. Cover with the water.
• Bring the rose hips and optional oranges to a boil. Immediately reduce the heat to a strong simmer. Simmer for one hour or longer (as needed) - until the rose hips are soft.
• Place a cheesecloth over a large strainer; place the strainer over a large pot. Pour the rose hips over the cheesecloth and allow them to strain into the bowl for at least one hour if not two.
• Prepare your canning jars. Sterilize the jars by placing them in the dishwasher before canning or, put them in your water bath canner and bring the water bath canner to a boil for 10 minutes. Or you can also put them in a 200 degree F oven for 10 minutes. To sterilize the lids, place them in a heat-proof bowl and pour boiling water over them.
• To make the jelly: you will need 5 C. of juice for this recipe. If you have less than 5 C., add more water to what you have. Place the strained juice in the stockpot. Add the sugar, butter and lemon juice. Once the sugar is dissolved, add the pectin.
• Bring to a hard boil - you should not be able to reduce the boil by stirring. Hold that hard boil for at least one minute. The mixture will bubble up considerably - this is why it's a must to have a large stockpot. Remove from the heat and pour into prepared jars, leaving 1/4-1/2" headspace from the rim.
• Can the jelly. Wipe the rims of the jars, then place the sterilized lids and bands on the jars. Tighten the rings to secure. Process the jars in a water bath for 10 minutes (once the water comes to a hard boil). Make sure the jars are covered by at least one inch of water.
• After the jars have processed in the water bath for 10 minutes, turn off the heat, and remove the jars from the water. Allow them to come to room temperature and cool. As they cool, you should hear the lids pop as they seal. The lids should seal (when you press down they should not wiggle up and down).

SURE.JELL STRAWBERRY 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.
• Stem and crush strawberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a 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 3-3/4 cups prepared juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. 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, stirring constantly. 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 a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

ROSE HIP JELLY

Steps:

• 1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
• 2. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
• 3. Use a potato masher to mash up the rose hips into a rough puree. Strain using a jelly bag, strainer, or cheesecloth until all juices run out.
• 4. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.
• 5. Place 3 cups of of rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil. The mixture will bubble up considerably. Boil for exactly one minute. Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
• 6. Clean jars and process in a water bath.

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.)

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - MAYHAW 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 jars well before filling.
• Remove stems and blossom ends from mayhaws; place in large saucepan. Stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked mayhaws. 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 5 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to juice in saucepot; mix well. 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 remaining 2-3/4 cups 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 a 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.)