Other Jelly Recipes
Below are a number of unusual but tested jelly recipes.
I haven't tried all of them myself, as many of them require exotic ingredients
(or just don't appeal to me). But if you like them, let me know how well
they work for you!
Sangria Jelly
1 1/2 cups burgundy wine
2 tablespoons lemon juice
1/4 cup orange juice
2 tablespoons orange liqueur
3 cups sugar
1 pouch (3 oz.) liquid pectin
Combine wine, juices, and liqueur in top of double boiler. Stir until sugar is
dissolved, about 3-4 minutes. Remove from heat. At once, stir in liquid pectin
and mix well. Skim off foam. Pour into sterile jars leaving 1/8" headspace. Wipe
jar rims, adjust lids and rings. Fill and lid each remaining jar. Water bath 5
minutes.
Wine Jelly
3 cups sugar
2 cups wine
1 pouch (3 oz.) liquid pectin
Measure sugar and wine into top of double boiler, mix well. Stir until sugar is
dissolved, 3-4 minutes. Remove from heat. At once, stir in liquid pectin and mix
well. Skim off foam, if necessary. Quickly pour hot jelly into sterile jars
leaving 1/8" headspace. Wipe jar rims, adjust lids and rings, and continue with
additional jars as needed. Water bath 5 minutes.
Mint Apple Jelly
Yields 7 half-pints
1 qt. canned apple juice
1 pkg. powdered fruit pectin
5 drops of green food coloring (opt.)
1/2 teaspoon peppermint extract
5 1/2 cups sugar
Combine juice, food coloring and pectin in large saucepan. Bring to a boil. Add
sugar and stir until dissolved. Boil for 2 minutes. Remove from heat and skim.
Pour into sterile jars, leaving
1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
Chokecherry Jelly (without pectin)
3 cups juice
6 1/2 cups (2 3/4 lbs.) sugar
2 pouches liquid pectin
To prepare juice, stem about 3 pounds fully ripe cherries (a few green berries
are ok as they add acid and pectin). Add just enough water, bring to a good
simmer, cover, and simmer 15 minutes. (For flavor, add 1/4 teaspoon almond extract
before measuring.) Strain through cloth (see page 1) and let drip (overnight is
good).
Measure sugar and juice into large pan over heat and stir to dissolve sugar.
Bring quickly to a full boil that cannot be stirred down.
Add liquid pectin. Bring to full rolling boil for 1 minute. Check for gel.
Remove from heat and skim if necessary.
Pour into sterile jars (see page 1), leaving
1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
Chokecherry Jelly (with pectin)
Simmer fruit in small amount of water and strain (see page 1). Follow
directions in pectin package for Sour Cherry jelly.
Cranberry Jelly (Jellies Cranberries)
Yields 1 pint
(This recipe can be multiplies - to make a larger batch)
2 cups water
1 lb. cranberries
1 3/4 cups sugar
Bring water to a boil, add berries and cook for 8 minutes or until berries stop
popping. Put berries through a sieve, add sugar to juice. Bring to a quick boil.
Pour into sterile jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and
rings. Water bath 5 minutes.
Corn Cob Jelly
To Make Juice: Cover 6-12 fresh or clean dry corn cobs with water and boil 15
minutes. Strain juice through cloth bag
To Make Jelly:
3 cups juice
3/4 cup sugar
1 pkg. powdered pectin
Follow pectin package directions for making apple jelly except the mixture
should be boiled for 3 minutes. Tint red or green if desired. Pour into sterile
jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5
minutes.
Dandelion Jelly
Boil 1 quart dandelion blossoms, picked fresh (no stems) in 1 quart water for
3 minutes. Remove from heat and stir juice.
Measure out and use 3 cups. Add 1 teaspoon lemon or orange extract, 1 package
powdered pectin. Bring to boil. Add 4 1/2 cup sugar. Boil until gelled. Pour into
sterile jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and rings.
Water bath 5 minutes. (Concentrated frozen juice or fresh lemon juice may be
used instead of extract).
Rose Hip Jelly
NOTE: Rose hips contain tannic acid in the seeds which cause a chalky taste.
(Slit hips down one side and knock out seeds, or take pin and push out seeds
before cooking for jelly.) The rose hips reduce by 2/3, so you will need 3 cups
of raw rose hips for each cup of puree.
Rose hips have little or no pectin; therefore, a gel is difficult to achieve
without added pectin. For this reason, we strongly recommend using pectin!
With Pectin: Yields 7 jars
9 cups raw fresh rose hips - to make
3 cups rose hip puree
l pkg. powdered
low sugar or no
sugar pectin
2 tablespoons lemon juice
4 cups sugar
Add coloring, if desired
Simmer the prepared rose hips in water until soft -- about 10-15 minutes.
Mash with a potato masher until smooth or puree in a blender. If you want
extra smooth, clear jelly, filter through a jelly strainer or cheesecloth.
Combine 3 cups of the puree with pectin and lemon juice. Bring to a boil. Add sugar, boil
hard for 2 minutes or until gel is reached (see page 1). Pour into sterile jars,
leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5
minutes.
Without Pectin: Yields 2 jars
3 cups raw fresh rose hips - to make
1 cup rose hip puree
1 cup sugar
2 tablespoons lemon juice
Simmer
the prepared rose hips in water until soft -- about 10-15 minutes. Mash with
a potato masher until smooth or puree in a blender. If you want extra
smooth, clear jelly, filter through a jelly strainer or cheesecloth.
Then boil until gel stage and pour into sterile jars, leaving 1/8"
headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
Rose Petal Jelly
In blender, put 1 cup rose petals, 3/4 cup water and juice of 1 lemon. Blend
until smooth. Gradually add 2 1/2 cups sugar and blend until sugar is dissolved.
In a separate small pan, stir 1 package powdered pectin into 3/4 cup water and
boil hard 1 minute, stirring constantly. Pour hot mixture into blender and blend
slowly until mixed. Pour into sterile jars and cover. Cool jars for 6 hours and
then refrigerate. Keeps for about a month. (Be sure to gather fresh petals that
are free from spray and insect dust.)
Helpful Hints: Gather the roses in the morning before the sun has distilled
their flavor and fragrance. Wild roses are best. But any fragrant rose, provided
it has not been sprayed with poisonous insecticides, is fine.
The white base of the rose petal is bitter and should be clipped away. Grasp as
many petals as possible between your finger and thumb. Pull them from stems and
snip away all white bases at once with a pair of shears.
Since the jelly keeps for only a month in the refrigerator, freeze it for next
winter.
Serve with muffins that have a slight mace flavor. Mace is said to enhance rose
flavor.
Tomato Jelly
Yields 6 medium glasses
1 3/4 cups canned tomato juice
1/2 cup strained fresh lemon juice
2 teaspoons Tabasco sauce
4 cups sugar
1 pouch (3 oz.) liquid fruit pectin
Combine all ingredients except pectin. Stir over high heat until mixture reaches
a full boil. Stir in pectin and bring again to a full boil for 1 minute,
stirring constantly. Remove from heat. Stir and skim for about 3 minutes. Pour
into sterile jars, leaving
1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
This "lively" flavored jelly is equally good served with meats or spread on hot
bread.
Beet Jelly
To Make Juice: Thoroughly wash 4-5 red beets. Cover with water and boil till
tender (20-30 minutes). Strain juice (see page 1). Slip skins from beets and use
as buttered or Harvard beets.
To Make Jelly:
4 cups beet juice
1 cup lemon juice (may use bottled)
7 cups sugar
1 pkg. powdered pectin
Follow directions on pectin instruction sheet for apple jelly. At high altitude,
boil final mixture 4-5 minutes until gel stage is reached. If fresh beets are
not available, canned beets may be substituted. Pour into sterile jars, leaving
1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
Mexicalli Jelly (Jalepeno or Hot Pepper Jelly)
Yields 5 Cups
Uses any hot chilies and peppers.
1/2 cup fresh hot chilies (seeded, ground) (about 1/2 lb. makes this amount)
1/2 cup sweet bell peppers (seeded and stemmed -- 2 medium peppers makes this
amount)
1 1/2 cups cider vinegar
5 cups sugar
2 pouches liquid pectin
Grind chilies and bell peppers. Combine chilies, bell peppers and vinegar in
pan. Bring to boil and simmer 15 minutes. Strain through cloth (see page 1). Do
not squeeze out liquid, let drip to get a clear liquid.
Add sugar to strained liquid. Stirring constantly, bring to boil over high heat
for 1 minute. Remove from heat and stir in pectin. Skim if necessary. Pour
amber-colored jelly into sterile jars, leaving 1/8" headspace. Wipe jar rims,
adjust lids and rings. Water bath 5 minutes.
Prickly Pear Jelly
This recipe may sometimes be sticky depending on the maturity of the cactus.
4 cups cactus juice
1/2 cup lemon juice
1 1/2 pkg. powdered pectin
6 cups sugar
1/8 teaspoon salt
Use kitchen tongs to gather cactus fruit. Select ripe fruits and a few green
fruits. Wash fruits with hand spray, place in large pan with water to almost
cover. Cook for 10 minutes. Mash with potato masher and cook 10 minutes longer.
Strain through cloth as for any other juice for jelly (see page 1).
Place cactus juice, lemon juice and pectin in large pan. Bring to boil, stirring
constantly, and add sugar and salt all at once. Bring to a boil 3 minutes until
gel stage is reached. Pour into sterile jars, leaving 1/8" headspace. Wipe jar
rims, adjust lids and rings. Water bath 5 minutes.
Cactus Jelly
Remove spines from prickly pear cactus fruit, wash, cut in quarters, and put
in pan, adding enough water to nearly cover. Cook slowly until fruit is very
soft and almost a pulp. Strain through jelly bag moistened first with hot water.
Let drain overnight or 12 hours (see page 1).
Heat juice quickly to a boil and boil for 5 minutes. Remove foam and measure
liquid. Add 3/4 to 1 cup sugar for each cup of juice, and 1 tablespoon lemon or orange
juice. Cook until gel stage is reached. Pour into sterile jars, leaving 1/8"
headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
Black Currant Jelly
Yield 6 small jars
3 3/4 cups black currant juice
3/4 cup lemon juice
1 pkg. powdered pectin
6 cups sugar
To Prepare Fruit: Crush currants, place in kettle. Just barely cover currants
with water. Simmer until soft, extract juice.
To Make Jelly: Measure sugar into dry bowl to be added later. Measure black
currant juice into 6 or 8 quart kettle. If short of juice, fill last cup with
water to equal exact amount. Add lemon juice. Add pectin to juice in kettle;
stir well.
Place over high heat; bring to boil, stirring constantly. Add measured sugar,
mix well. Continue stirring and bring to a full rolling boil. Boil hard 2
minutes, remove from heat. Pour into sterile jars, leaving 1/8" headspace. Wipe
jar rims, adjust lids and rings. Water bath 5 minutes.
Strawberry-Rhubarb Jelly
1 1/2 lb. red stalks of rhubarb
1 1/2 qt. ripe strawberries
1/2 teaspoon butter/margarine to reduce foaming (opt.)
6 cups sugar
6 oz. liquid pectin
Wash and cut rhubarb into 1" pieces and blend or grind. Wash, stem and crush
strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly
bag or double layer of cheesecloth and gently squeeze out juice.
Measure 3 1/2 cups of juice into a large saucepan. Add butter and sugar,
thoroughly mixing into juice. Bring to a boil over high heat, stirring
constantly. Immediately stir in pectin. Bring to a full rolling boil and boil
hard 1 minute, stirring constantly.
Remove from heat, quickly skim off foam. Fill sterile jars, leaving 1/4"
headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes. | 