Tang Breakfast Drink Jelly Recipes

Steps:

• Measure sugar and set aside.
• Combine remaining ingredients in a large saucepan; mix well.
• Place over high heat and stir until mixture comes to a hard boil.
• Immediately add all sugar and stir.
• Bring to a full rolling boil and boil hard one minute, stirring constantly.
• Remove from heat, skim off foam with a metal spoon, and pour quickly into half-pint glass jars.
• Wipe rims, apply lids and water bath process for 10 minutes.
• Remove from canner and place jars on a clean, dry towel to cool.

Steps:

• 1. Measure sugar and set aside. Combine remaining ingredients in a large saucepan; mix well.
• 2. Place over high heat and stir until mixture comes to a hard boil. Immediately add sugar and stir.
• 3. Bring to a full rolling boil and boil 1 minute, stirring constantly.
• 4. Remove from heat, skim off foam with a metal spoon and pour quickly into half pint glass jars.
• 5. Wipe rims, apply lids and water bath process for 10 minutes. Remove from canner and place jars on a clean, dry towel to cool.

Steps:

• In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
• Strain juice through a damp jelly bag.
• Measure 4 cups of juice.
• Combine the strained juice and powdered pectin in a large saucepan.
• Over high heat bring to a boil.
• Add Sugar.
• Stir until sugar is dissolved.
• Return to a boil-rolling.
• Boil hard for 1 minute.
• Skim foam if needed.
• Ladle hot jelly into hot jars, leaving 1/4 inch head space.
• Adjust caps.
• Process 10 minutes in a boiling water bath canner.

Steps:

• Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
• Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
• Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
• Stire pectin into juice 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 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
• Process in a boiling water bath for 5 minutes.

Steps:

• Pour drink into pan and bring to boil until reduced to 12 ounces liquid.
• Add sugar and stir until dissolved. Bring to a boil.
• Stir in pectin and let boil while stirring for half a minute.
• Pour into jars and seal for five minutes in boiling water canner.

Steps:

• Combine soft drink and sugar in a heavy sauce pot.
• Bring to boil and boil one minute.
• Add pectin.
• Stirring constantly, bring to another boil and boil hard for 1 minute.
• Ladle into clean hot jars seal with clean hot lids and bans.
• For those who prefer - Process for 5 minutes in a boiling water bath canner.
• NOTE: I use and prefer the inversion method for this recipe.
• Cook time is estimate.