1 1/2 c (360mL) grape juice

2 ts (10mL) lemon juice

1 tb (15mL) powdered pectin

1 3/4 c (420mL) sugar

Combine grape juice, lemon juice and pectin in a three-quart microwave-safe bowl.
Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 5 minutes).
Remove from oven and add sugar.
Stir until sugar dissolves, then return to oven.
Bring mixture to a boil on high setting (about 4 minutes).
Remove from the oven and stir.
Return the uncovered mixture to the oven and cook until jelly sheets from a spoon (about 1 minute).
Skim foam: pour into sterilized jars. Adjust caps.
Yield: about 2 half-pints (480 mL).
From: The Ball Blue Book Shared By: Pat Stockett The jelly will only be as good as the juice you use is.
Jelly must be boiling hot to achieve a seal when using vacuum lids and metal screw bands.
Pour jelly into jar, holding ladle or kettle close to the top of the jar.
This prevents air bubbles from forming.
Quickly fill jar to within 1/8 inch (3mm) of the top.
Wipe top and threads with a clean, damp cloth.
Put hot lid on with sealing compound next to jar.
Screw band on evenly and tightly.
Invert jar for a few seconds so hot jelly can destroy any mold or yeast which may have settled on the lid.
Cool, test for seal, remove bands and store.
Or: Jelly glasses are filled in a manner similar to jars, except a 1/2 inch head space (13mm) is left at the top.
Then the jelly is immediately covered with a 1/8 inch (3mm) layer of melted, but not smoking paraffin.
A single, thin layer of paraffin holds a seal better than a thick layer.
To insure a good seal, paraffin must touch all sides of the glass.
Prick any air bubbles that appear on the paraffin.
Bubbles cause holes to appear as the paraffin hardens, and an imperfect seal may result. Allow glasses to stand until paraffin hardens and then cover with metal lids.
Store in a cool, dark, dry place.
Make only one batch at a time.

1 lg Green pepper, cut into

Quarters 2 Fresh jalapeno peppers,

Seeds and ribs removed 6 1/2 c Sugar

1 1/2 c Cider vinegar

3 oz Liquid fruit pectin

-optional- Several drops green food Coloring Dinely chop green pepper and jalapeno peppers using a food processor or knife.
In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and vinegar.
Bring to boil on range-top; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture tuns transparent.
Stir in pctin; add food coloring, if desired.
Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon. Pour at once into hot sterized half-pint jars, seal, using metal lids of parafin.
Serve with cream cheese and assorted crackers.

4 c Apple juice (takes about 3

-pounds apples and 3 cups -water) 2 tb Strained lemon juice, if

-desired 3 c Sugar

To prepare juice: Select about one-fourth firm-ripe and three-fourths fully ripe tart apples.
Sort, wash, and remove stem and blossom ends; do not pare or core.
Cut apples into small pieces.
Add water, cover and bring to boil on high heat.
Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice.
To make jelly: Measure apple juice into a kettle. Add lemon juice and sugar nd stir well.
Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat, skim off foam quickly.
Pour jelly immediately into sterilized hot containers and seal.
Makes 3 to 4 eight ounce glasses.
From: The Ball Blue Book Shared By: Pat Stockett

-NPFN03A 1 1/2 oz Diet lemon gelatin (3 env)

1 c -Boiling water

1 c -Cold water

10 oz Frozen sliced strawberries

1/8 ts -Salt

*Sweetened, partially thawed.
Empty gelatin into boil, pour on boiling water, stir until com- pletely dissolved.
Stir in cold water, straw- berries, salt.
Mix until berries completely thaw and separate.
Refrigerate until firm, about 2 hours.
60 calories per serving.

14 oz Can Harvard Beets

3 oz Pkg orange jello

1/2 c Water

1 tb Horseradish

Heat beets gently and add jello mixed with the water.
Add the horseradish.
Chill for a few hours before serving.
This is excellent served with turkey ham etc.

4 oz (1/2 cup) ground almonds

2 tb (2 1/2 T) ground rice

1/2 pt (1 1/4 cup) milk

2 tb (2 1/2 T) sugar

1 ts Gelatin

Here are a couple of recipes for almond pudding.
There are lots of variations of this dish some using dairy products, some using gelatin and some using agar agar and some combining them.
It IS good! This first one is more “from scratch”.
The second uses almond extract.
Mix the almonds and rice in a bowl with 2 pints (5 cups) cold water, cover and leave for 2 hours.
Strain through a fine muslin into a large bowl.
Add milk and mix well.
Stand the bowl in a large saucepan with enough boiling water to come halfway up the sides of the bowl.
Cover and simmer for 2 hours, stirring occasionally.
Add the sugar, stir well and leave to cool slightly. Mix the gelatin with 2 tablespoons (2 1/2 T) hot water until dissolved.
Stir into the milk mixture when almost cold.
Mix well and pour into a shallow serving dish.
Leave until set.
The Gourmet’s Guide to Chinese Cooking, Ann Body.
1974, Octopus Books Limited, 59 Grosvenor Street, London W1.
ISBN 7064 0153 0.
Produced by Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong Kong.
Posted by Stephen Ceideberg; May 19 1992.

20 oz Frozen Strawberries; Thawed

1 3/4 oz Fruit Pectin; Powdered, 1 Pk

1 tb Orange Peel; Grated

1/2 c Orange Juice

3 1/2 c Sugar

Mix the strawberries, pectin, orange peel and orange juice in a 3-quart saucepan until the pectin is dissolved.
Heat over high heat,

stirring constantly, to a rolling boil, about 2 minutes.
Add the sugar and bring back to a rolling boil, stirring constantly, then remove from the heat.
Skim off the foam and immediately pour into hot sterilized jars or glasses or freezer containers.
Cover tightly and cool to room temperature.
Refrigerate or freeze no longer than 3 months.
Makes 4 half pints of spread.

3 lb Raspberries

3 lb Apples

Sugar Wash raspberries.
Remove stems.
Cover with water and cook until soft.
Drain through jelly bag.
Wash apples.
Remove stems, blossom ends, and seeds.
Cut in quarters.
Cover with water.
Cook slowly until tender.
Drain through jelly bag.
Combine raspberry and apple juice in equal proportions.
Use 2/3 cup sugar for each cup juice.
Boil rapidly until jelly sheets from spoon.
The Household Searchlight

3 c Apple cider vinegar

10 c Sugar

20 Jalapenos, stemmed, seeded,

-finely diced 3 lg Anaheim chilies,

-seeded and finely diced 12 oz Liquid pectin

Paraffin In a large saucepan over high heat, bring the vinegar and sugar to a boil.
Stir mixture until sugar is dissoved, and lower heat to simmer.
Add the jalepenos and Anaheims, and simmer for 10 minutes, all the while skimming foam from the top.
Stir in the pectin and bring to a boil.
Boil for one minute, remove from heat, and let stand for 20 minutes.
Pour into hot steralized jars and seal with paraffin.

1 qt Dandelion blossoms

2 qt Water

2 tb Fresh lemon juice

1 3/4 oz Powdered fruit pectin

5 1/2 c Sugar

Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly.
This is going to require a lot of dandelion blossoms! Rinse quickly in cold water to remove any insects/dirt on the petals.
Don’t leave the blossoms in the water for very long though, as they will be a little the worse for wear. Next, pull up a chair somewhere comfortable, as this part is going to take awhile…Snip off the stem and green collar under each blossom, so that only the petals are left.
This takes about four hours! In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or a little longer, until the water takes on their color.
(I boiled the petals for 4 minutes until I liked the color better.) Cool and strain, pressing against the petals with your fingers to extract all of the dandelion juice.
(Or you can cheat and line a sieve with moistened cheesecloth and strain it that way.) Measure out 3 cups of dandelion liquid.
Add the lemon juice and fruit pectin.
Stir to combine.
Bring to a boil, using a large kettle.
Add the sugar, stirring to mix well.
Continue stirring and boil the mixture for 2 and 1/2 minutes.
Pour into hot sterilized jelly jars and seal.
Process for five minutes in a boiling water bath.
Yield: Five 1/2 pint jars.