Chablis Jelly Recipes

Steps:

• combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
• Bring this to a boil, stirring constantly.
• Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
• Remove from heat and if there is a foam, skim it off with a metal spoon.
• Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
• Wipt the jar rims and seal with metal lids and bands.
• Process in a boiling water bath for 5 minutes.
• Remove and cool.

Steps:

• Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly.
• Bring the water to a boil and fill the water with dandelion blossom shreds.
• Simmer over very gentle heat about 10 minutes.
• Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water.
• Add more blossoms to the strained water and simmer for about 10 minutes.
• Continue simmering and straining until all the blossoms are used up.
• Add more water to make up 3 cups. You lose some water because it is caught in the blossoms.
• Strain the water very well. I use a coffee filter.
• Combine water with lemon juice, sugar and pectin.
• Bring to roiling boil and stir until sugar is dissolved.
• Boil hard for one minute.
• Skim.
• Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.

Steps:

• Place jelly crystals in a large heatproof bowl. Pour over boiling water. Whisk until crystals have dissolved. Stir in 1 cup cold water.
• Pour 1/2 cup jelly into a 7cm-deep, 10.5cm x 20cm (6-cup capacity) rectangular pyrex loaf dish. Place in freezer for 5 to 10 minutes or until set.
• Place a single layer of strawberries, cut side down, onto set jelly. Pour over another 1 cup jelly. Return to jelly freezer for 10 minutes or until set. Repeat layering twice more with remaining strawberries and jelly. Refrigerate 30 minutes or until firm.
• To serve dip base of dish into hot water for 30 seconds and invert onto a serving platter.
• Serve with cream or ice cream.
• Notes ~ Quick set jelly is made from a vegetable gum which is extracted from red seaweed, instead of the usual gelatine, and sets in under an hour. Quick set jelly has a firmer texture than regular jelly. Regular and quick set jelly are interchangeable.

Steps:

• Combine all ingredients in a large saucepot.
• Bring to a boil, stirring until sugar dissolves.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Ladle into hot jars, leaving 1/4 inch head space.
• Adjust two-piece lid caps.
• Process 15 minutes in a boiling water canner.

Steps:

• Never double canning recipe!
• Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
• Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
• Pour hot into hot jars, leaving 1/4" head space. Adjust caps.
• Process 10 minutes in boiling water bath.
• Brandied Plum Jam: add 1 cup brandy to fruit mixture.
• Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.

Steps:

• Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add remaining ingredients. Simmer until blended. Pour into hot jars; seal at once. Use a water bath for 10 to 15 minutes.
• The sauce may be used as it or thinned per use with either vinegar or salad oil.