Making jam or jelly

[sunshine]

Wine Jelly


Ingredients

* 3 1/2 cups wine
* 1/2 cup fresh lemon juice
* 1 (2 ounce) package dry pectin
* 4 1/2 cups white sugar



Directions

1. Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
2. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

[frugalfranny]

Wow, thanks sunshine.

Have you made all these? I sure could have used that zucchini recipe last year.

Only problems I see is that I have never seen apricot gelatin in my area. Also, you are really lucky with your pecan trees. Not only do I not have any, but they have been so expensive that I won't pay the price...........even for my caramels! Pick those pecans and CHERISH them!!

[sunshine]

I have made all of these recipes. . . . some I like better than others I'm not fond of the wine jelly (hence why I didn't post it, til asked). I like to make the unusual ones and make gift baskets at Christmas for my neighbors. I generally add a loaf of homemade bread and call it good.

[Missy]

For what it's worth, I have used Sunshine's dandelion recipe, and it is always great. It's a sunny yet amberish yellow and tastes like honey. It is sooooo good. And looks so pretty in the jar and on some bread.

[frugalfranny]

I have made all of these recipes. . . . some I like better than others I'm not fond of the wine jelly (hence why I didn't post it, til asked).

Hey.........then don't be SHY about posting your review.....I like to hear if someone likes something and why or why not!!! It probably won't influence me if I wanted to make it anyway.

How about the apple pie? Carrot cake? and zucchini? Like them? why or why not...........I like a pretty strong flavored jam.........none of this 'mamby-pamby' flavor stuff for me. That is why I usually don't like anything 'peach flavored'............though I love peaches!

[sunshine]

The apple pie and carrot cake ones are definite keepers at our house! They have a fantastic flavor, and make you think you are eating pie or cake when you put them on bread.

I make the zucchini one when I have an abundance of them and need something "different". . . it's ok, but not great. I loved having this recipe when our fruit trees got clobbered by frost a couple years ago, and we had virtually NO fruit.

The pecan one is just heavenly - I love pecans in just about any fashion, but this i just. . . . . ymmmmm.....

[frugalfranny]

Thanks sunshine, that really helps.

If you list more recipes........pop a review on the end. Would be great to hear/see your opinion.

You said exactly what I was thinking anyway..........could have used the zuc. one last year......to get rid of some.

The pecan one might be tried if I ever find some decently priced pecans........and I won't be holding my breath for that! But it does sound good.

[Debbie-cat]

Dandelion Jelly

Ingredients:
4 cups yellow parts of dandelion blossoms
3 cups boiling water
4 1/2 cups sugar
2 tablespoons Freshly squeezed lemon juice
1 package powdered pectin

Directions:

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.

Oh, I made this yesterday and it is to die for! Thanks for the recipe sunshine!

[Liane]

I haven't made jelly or jam yet but now I sure do want to. Thank you all for the recipes and advice. I will post when I do make jelly or jam and how it turns out.

[frugalfranny]

I haven't made jelly or jam yet but now I sure do want to. Thank you all for the recipes and advice. I will post when I do make jelly or jam and how it turns out.

And once you make it you will be sooooooo hooked. It is so much better than store stuff........even a bad bunch! You will never buy store stuff again.