Agriculture Reference
In-Depth Information
Once the required temperature has been reached, fill sterilized
jars with the hot mixture up to 1/4 inch from the top, put the
two-piece caps on the jars finger-tight, and process in a
boiling water canner for five minutes for half-pint or pint size.
There are all sorts of jelly recipes on the Internet, but here are
two of my favorites.
Strawberry Rhubarb Jelly
• 3 pints of strawberries
• 1-1/2 lbs of rhubarb stalks
• 6 cups of sugar
• 3/4 cup of liquid pectin
Pulverize and then liquefy the strawberries and rhubarb in a
blender. Using either a jelly bag or two layers of cheesecloth,
gently squeeze out 3-1/2 cups of juice and put it in a
saucepan, mixing with the sugar, and then bring to a rolling
boil. Add the pectin and allow to boil vigorously for one
minute only, remove from heat, and immediately pour into
hot sterile jars, leaving 1/4 inch of headspace. Process five
minutes in a boiling water canner. Yield: 5 half-pints.
Apple Jelly
• 5 lbs apples
• 5 whole cloves
• 1/2 tsp cinnamon
