what is the best kind of jelly to make do u have a recipe fer it????

Answer 1

I like strawberry jelly:
Prep Time: 1 hr 0 min
Total Time: 1 hr 0 min
Makes: About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
3 cups prepared juice (buy about 3 qt. fully ripe strawberries)

1/4 cup fresh lemon juice

1 box MCP Pectin

1/4 tsp. butter or margarine

4-1/2 cups sugar, measured into separate bowl


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 in large saucepan. Bring to boil. 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 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.) Stir in lemon juice.

STIR pectin into prepared 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 and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 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

Answer 2

Muscat Jelly With Blackberries

2 pints fresh blackberries, halved
3 tablespoons sugar
2 fresh rosemary sprigs, plus more for garnish
1/2 (750ml) bottle Muscat or other sweet dessert wine
1/2 lemon, juiced
2 large strips orange zest
2 gelatin sheets or 1/2 (1/4-ounce envelope) powdered gelatin
Sweetened whipped cream, for serving
Fresh mint leaves, for garnish

Put the blackberries in a bowl, sprinkle with 1 tablespoon of the sugar, and twist the rosemary with your hands to release the essential oils and throw it on top. Gently toss the berries to combine and let them sit absorbing the flavor while you make the Muscat jelly.

Combine the Muscat, lemon juice, orange peel, and remaining sugar and in a heavy pot and place over medium-low heat. Simmer and stir, until little bubbles appear around the pot and the alcohol starts to vaporize; about 15 minutes.

Soak the gelatin sheets in cool water for 2 minutes to soften*, then remove them and squeeze out the excess water. Remove from the heat and fish out the strips of orange. Add the gelatin sheets into the hot wine and continue to simmer for 1 more minute, stirring to dissolve completely. Let the jelly cool slightly for 5 minutes.

* if using powdered gelatin, soak in 2 tablespoons cool water for 3 minutes, then add to hot wine mixture.

Fill 4 martini or wine glasses a quarter of the way with blackberries; carefully pour the Muscat jelly over the berries to fill the glasses to the top. Chill until thoroughly gelled and set, at least 4 hours or up to overnight. Garnish the Muscat jelly with whipped cream and mint; serve it with the remaining Muscat.

Answer 3

oh i wish i had a recipe but rhubarb jelly is the absolute hands down best, my aunt used to make it and its great on just about anything especially pancakes

Answer 4

strawberry freezer jam