Jams, Jellies & Relishes. Recipes Wanted.?

Question

Looking for recipes like grandma used to make.

Answer 1

I make these for gifts at Christmas...The cranberry one I serve on a Ritz cracker,cream cheese and top with jelly.Looks great for Christmas.Nice addition to your Hor's table.

APPLE PIE JAM

4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed light brown sugar
1 box pectin
1/2 teaspoon butter

Add water to chopped apples to measure 4 cups.(This is NOT 4 cups each, but water placed on top of the diced apples to come up to the 4 cup mark.) Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice.

Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

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Garlic Jelly
Yield: about 3 cups jelly.

2 Tbsp. butter or margarine
1 head garlic, cloves separated and peeled and minced
3 cups granulated sugar
1/2 cup apple cider vinegar
6 oz. liquid pectin

In a large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until garlic is light golden brown (3 to 4 minutes). Add sugar and vinegar. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from top of jelly. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.
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CRANBERRY JELLY:

Firm, fresh, red berries make the best jelly.

Wash, sort and stem. Barely cover berries with water. Boil slowly till berries burst.

Put fruit and juice into jelly bag or several layers of cheesecloth. Hang it over a large bowl so juice can drip into bowl. Do not squeeze the bag. Let it drip overnight.

Add 3 cups sugar for every 4 cups juice. Stir and bring to boil. Test with metal spoon, flipping up boiling syrup and letting it run off the edge. When two drops form a sheet, the jelly is ready and should be removed at once from the stove. Longer boiling will make stiff jelly.

Pour jelly into hot sterilized jars, seal and follow instructions to preserve.

CRANBERRY PORT JELLY:

Great for gift giving.I serve this one on a ritz cracker,cream cheese and top with jelly.Looks great for Christmas.

1 1/4 cups cranberry juice
3 cups sugar
1/2 bottle pectin
3/4 up Ruby Port Wine

Combine 1 1/4 cups cranberry juice with 3 cups sugar. Boil 1 minute. Add 1/2 bottle pectin. Boil 1 minute. Stir. Add 3/4 cup Ruby Port wine. Boil. Pour into sterilized jelly jars. Do not use for 1 week.

Answer 2

PEPPER JELLY

3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1½ cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring
Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.
*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

Tips on Sterilizing Jars
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

--Paula Dean