SURE-JELL PASSION FRUIT JELLY
Try SURE-JELL Passion Fruit Jelly today. If you're harboring a passion for passion fruit jelly, you'll want to make this tropical-tasting jelly as soon as possible. Trust us.
Provided by My Food and Family
Categories Home
Time 2h50m
Yield about 8 (1-cup) jars or 124 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.
- Combine fruit pulp and water in 6- or 8-qt. saucepot. Stir in pectin. 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 10 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 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TROPICAL FRUIT JELLY
An adaptation of the first place winner of mangos at the Moana Recipe Contest. Though called jelly by the creator, it's probably more of a jam or preserve.
Provided by gailanng
Categories Jellies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
- Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.
Nutrition Facts : Calories 442.7, Fat 1.3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 34, Carbohydrate 111.5, Fiber 7, Sugar 88.7, Protein 1.9
TROPICAL FRUIT JELLIES
I love jelly candy. Worms, bears, it don't matter. I found this recipe in Good Housekeeping in a homemade gifts article. They are so pretty and so easy! I can't wait to try them.
Provided by Redneck Epicurean
Categories Candy
Time 12h10m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Line an 8x8 inch pan with foil. Spray the foil with non-stick spray.
- In a 2-qt. saucepan, mix pectin, juice, and baking soda (mixture will be foamy). In a 3 quart saucepan, mix corn syrup and 1 cup of sugar. Place both saucepans over high heat at the same time, stirring both mixtures frequently. Cook about 4 minutes or until foam thins from pectin mixture and sugar mixture comes to a full rolling boil (a boil that does not stop bubbling when stirred).
- Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 minuted, stirring. Remove saucepan from heat; stir in food coloring, if using. Immediately pour into prepared pan. Let stand at room temperature for 4 hours or overnight until firm.
- Sprinkle waxed paper with 2 tablespoons sugar. Invert candy onto waxed paper and discard foil. Sprinkle top of candy with 2 more tablespoons sugar. Cut into 6 strips, then into 6 squares. Add 2 more tablespoons sugar and toss candy to coat all sides. Place candies on a wire rack. Let stand at room temperature overnight. Store tightly covered with waxed paper between layers of candy.
Nutrition Facts : Calories 54.2, Sodium 24.6, Carbohydrate 14.4, Fiber 0.1, Sugar 9.6
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