30 MINUTES TO HOMEMADE SURE.JELL® GRAPE FREEZER JELLY
Got a half hour and a hankering for homemade jelly? Here's opportunity knocking: 30 Minutes to Homemade SURE.JELL Grape Freezer Jelly.
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure juice into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to juice mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 16 g, Protein 0 g
SURE.JELL FREEZER JAM OR JELLY REMAKE DIRECTIONS
Get help in the kitchen with SURE.JELL Freezer Jam or Jelly Remake Directions! Remember do-overs when you were a kid? Sometimes they're necessary for freezer jams and jellies! Here are freezer jam or jelly remake directions for your SURE.JELL creations.
Provided by My Food and Family
Categories Home
Time P1DT15m
Number Of Ingredients 4
Steps:
- PREPARE CONTAINERS: Rinse clean plastic containers and lids with boiling water; dry thoroughly.
- PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
- PREPARE TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar; stir 3 min. or until sugar is completely dissolved. Add 1 Tbsp. of the pectin mixture; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store remaining pectin mixture in refrigerator.
- PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin mixture for each 1 cup of jam or jelly. Pour into prepared containers. Discard any leftover pectin mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL PEPPER FREEZER JELLY RECIPE
Spice things up with this SURE.JELL Pepper Freezer Jelly recipe. Apple juice, fresh jalapeño peppers and apple cider vinegar, give this pepper freezer jelly recipe its tangy, sweet and spicy flavor.
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 8 (1-cup) containers or 128 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Mix sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add remaining ingredients; stir 1 min. or until well blended.
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® HERB FREEZER JELLY
Infused herbs-fresh basil and parsley-along with lemon peel give this SURE.JELL Herb Freezer Jelly its vibrant flavor. (Yup, it's a Healthy Living recipe!)
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 7 (1-cup) containers.
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Add 3-1/2 cups boiling water to basil, parsley and lemon zest in large bowl; cover and let stand 15 minutes. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups infusion into large bowl. Add food coloring. Stir sugar into infusion. Let stand 10 minutes, stirring occasionally.
- Mix 3/4 cup water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to infusion mixture; stir 3 minutes until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY FREEZER JAM
Capture the essence of strawberries in a sweet, spreadable jam without heating up the kitchen. You may never buy the jarred stuff from the store again.
Provided by My Food and Family
Categories Baking Ingredients
Time P1DT30m
Yield 72 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Remove and discard strawberry stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
- Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
SURE.JELL® MINT JELLY
You can pass around the mint jelly. Or you can pass around this SURE.JELL Mint Jelly made with fresh mint leaves. (Guess which one will taste better?)
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Wash mint leaves and stems. Finely chop or crush mint. Place in large saucepan; add water. Bring to boil on medium-high heat. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed, hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups strained infusion into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.) Stir in food coloring.
- Stir pectin into infusion in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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