Jelly Fruit Recipe

Compiled by tamrin

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List of Recipes

1. Apple-Mint Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Recipe by: Sue Klapper In a Dutch oven, combine apple juice, mint leaves, lemon juice, and pectin over medium-high heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat; skim off foam. Strain mixture; discard mint leaves. Tint jelly green. Pour into heat-resistant jars with lids. Store in refrigerator. Yield: about 3 pints jelly. Source: Leisure Arts: Quick & Tasty Christmas Gifts. Posted to MC-Recipe Digest by Nancy Berry <nlberry[at]prodigy.net> on May 16, 1998

2. Green Pepper Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Put the first two ingredients in a blend and blend well. Pour the vinegar and peppers into a kettle and add the next 3 ingredients and bring to a boil. Boil for 7 minutes and remove from the heat. Coll for 2 minutes and add the last 2 ingredients. Seal in Jelly Glasses and serve the next time you have a barbecue or with meat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

3. Apple Jelly

tag: jelly fruit

Yield: 3 Servings

Ingredients

Directions

To prepare juice: Select about one-fourth firm-ripe and three-fourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice.

To make jelly: Measure apple juice into a kettle. Add lemon juice and sugar nd stir well. Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon.

Remove from heat, skim off foam quickly. Pour jelly immediately into sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses.

From: The Ball Blue Book Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

4. Dandelion Jelly

tag: jelly fruit

Yield: 4 Servings

Ingredients

Directions

Bring to boil. Add 4 cups sugar. Cook, rolling boil for 3 minutes. Stir all the time. Put in hot 8 ounce jars. Cover. It tastes like honey-apple jelly. This is good.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland[at]gj.net> on Mar 19, 1998

5. Apple Quince Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft. Drain through jelly bag. Wash quinces. Remove stems, seeds, and blossom ends. Do not pare. Cut in small pieces. Cover with water. Cook slowly until very soft. Drain through jelly bag. Combine apple and quince juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

6. Cassis Jelly

tag: jelly fruit

Yield: 4 Servings

Ingredients

Directions

Servings: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry and game. A gourmet replacement in all desserts, sauces, or glazes calling for currant jelly.

DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat. Bring to a boil, stirring constantly. Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Austin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

7. Coconut Jelly Balls

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Sift flour, measure, and sift three times with baking powder and salt. Cream shortening. Add sugar gradually and cream until light and fluffy. Add egg and beat until light. Add 1/2 cup coconut. Add dry ingredients alternately with milk. Beat after each addition until smooth. Add flavoring. Pour into well-oiled muffin tins. Bake in moderate oven (375 F) 20-25 minutes. Beat jelly with a fork until of spreading consistency. When cakes are cool, spread top and sides with jelly. Roll in 1 cup coconut. 8 servings. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

8. All-Apple or Apple Raspberry Jelly

tag: jelly fruit

Yield: 32 Servings

Ingredients

Directions

~-Patially thaw concentrate and add enough water to make 1 quart; pur into a 5-6 quart pan. Add pectin; stir until dissolved, about 10 minutes. Scrape the pan sides often. --On medium-high heat, sit until boiling. On high heat bring to a rolling boil that can't be stirred down; boil exactly one minute. Off the heat, skim off foam. Pour hot liquid into 1-2 cup jars to within 1/2 inch of rims. --Wipe rims clean, then cover with lids. Let jelly cool; serve or chill up to 3 months. Makes 4 cups. These have a base of fruit juice concentrate so make sure that you purchase concentrates that have no added sugars. These do not save calories but for some people they are more refreshing and digest easier

Recipe By : RED FLA

From: Ladies Home Journal- August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

9. Cranapple Jelly

tag: jelly fruit

Yield: 4 Servings

Ingredients

Directions

In a stainless steel or enamel saucepan, boil cranberries in 1 cup of water for ten minutes while you boil the cored and cut up apples in the remaining 2 cups of water for 15 minutes. Strain through a jelly bag. Combine cranberry juice, apple juice, honey, and lemon juice. Cook for 18-20 minutes Do a jelly test and when firm enough, ladle into hot scalded half pint jars. Leave 1/4 inch headspace and seal. Process for 5 minutes in a boiling water bath.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

10. (Reduced-Sugar) Peach-Pineapple Spread

tag: jelly fruit

Yield: 5 to 6 half-pints

Ingredients

Directions

This recipe may be made with any combination of peaches, nectarines, apricots, and plums.

This recipe may be made without sugar or with up to 2 cups, according to taste or preference. Non-nutritive sweeteners may be added. If aspartame (a low-calorie nutritive sweetener) is used, the sweetening power of aspartame may be lost within 3 to 4 weeks.

Procedure: Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a blender). Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice, stirring constantly, until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses. Measure 4 cups of drained fruit pulp for making spread. Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well. Heat and boil gently for 10 to 15 minutes, stirring enough to prevent sticking. Fill jars quickly, leaving 1/4-inch headspace.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Peach-Pineapple Spread in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

11. Cranberry Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole.

Strain in food mill to remove seeds. Return to saucepan and heat to boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1 minute. Remove from heat. Skim and pour into hot, sterile pint jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling water bath for 5 minutes after water returns to boiling. If any jars fail to seal, refrigerate and use within 10 days or freeze for later use. Makes 3 1/2 cups.

VARIATION: You can substitute 1/2 cup low-methoxy pectin solution and 2 1/2 tsp calcium solution for the liquid pectin and glycerine, but add calcium after removing from heat. If you plan to freeze the jelly, be sure to use the full amount of gelatin.

NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0, carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without diabetic replacement.

Use the full amount of gelatin for very firm jam or for freezing.

Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D. Third Edition 1993.

Shared but not tested by Elizabeth Rodier, Oct 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

12. Fruit Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Dissolve gelatin in hot water. Add apple juice and refrigerate until set.

NOTES : any sort of juice can be substituted for the apple juice

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

13. Cinnamon Apple Fruit Stix

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Heat oven to 250. Line jelly roll pan with plastic wrap, securing ends with tape. In medium bowl, combine all ingredients. Pour into prepared pan; spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in oven 2 to 3 hours until dry. Cut into 8 squares carefully remove plastic wrpa. Roll up jelly roll fashion. 8 snacks.

TIP: For ease in spreading, place another piece of plastic wrap on top of apple sauce mixture; spread evenly with knife. Remove top piece of plastic wrap before baking.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

14. Cherry Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Drain sirup from canned cherries. Add juice of 1 lemon if sirup lacks tartness and flavor. Combine sirup and sugar. Heat rapidly to boiling. Stir constantly before and while boiling. Add fruit pectin. Stir constantly. Heat to full rolling boil. remove from fire. Skim. Sirup from any canned fruit may be substituted for the cherry sirup. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

15. Cranberry Claret Jelly

tag: jelly fruit

Yield: 4 Cups

Ingredients

Directions

Combine cranberry juice, wine, brandy and sugar in a medium-size saucepan set over high heat. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove saucepan from heat. Immediately stir in liquid fruit pectin. Skim off foam. Pour into warm sterilized jars, leaving a 1/4-inch headspace. Seal right away with 2-piece lids or a thin layer of hot paraffin and a lid. Keep refrigerated. Jelly is wonderful served with roast turkey, duck or pork, or spread on toast.

Source: Chatelaine magazine, December 1993, page 111

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

16. Canadian Grape Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Pour the lukewarm water into a large bowl and add the powdered fruit pectin gradually, stirring constantly. Sitr until it is completely dissolved, then let stand for 45 minutes, giving it an occasional gentle stir. Pour the undiluted grape juice concentrate into a bowl. Add 1 1/2 cups of the sugar. Mix thoroughly and stir until the sugar is partially dissolved.

Add the remaining 1 3/4 cups of sugar to the pectin and stir until the sugar is dissolved. Add the juice mixture to the pectin and stir until its sugar is completely dissolved.

Pour into containers and cover with lids. Let stand on the kitchen counter for about 24 hours, or until set, then refrigerate. Makes 5-6 jelly glasses.

NOTES : This uncooked jelly is made with Concord grape canned juice. Serve it with chicken or roast pork. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb[at]cyberbeach.net> on Aug 26, 1997

17. Cranberry Cider Jelly

tag: jelly fruit

Yield: 3 Pints

Ingredients

Directions

Make as you would jelly using SureJell, i.e., combine juices and pectin before adding sugar. Makes about 6 half-pints.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

18. A Lot More on Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Recipe by: DDMmom If a fruit jells easily, larger amounts of jelly can be made at one time, especially if the jelly maker has experience. When there's no one to show you the "sheeting test" to determine if the jell point has been reached, there's a much more accurate way. Place candy thermometer in boiling water, and note the temperature. For jelly, the proper point has been reached when the temp is 8 degrees higher; for preserves, it's 9 degrees higher. The easiest and much more economical method is to use commercial pectin. It's not as much fun, but in many cases it's the only way to get a jell. (Herb jellies unless you use an apple, orange, or grape base, will not jell without commercial pectin.) If you use sterilized jars and lids, processing isn't too important. However, in the deep south with heat and humidity, the keeping qualities are greatly improved using this method. Topping with paraffin makes the use of unique jars possible, but it's not a reliable method for me. It definitely works in other areas of the country, and for short term storage I do use it- for gift giving with the admonition to use in the near future included on the card, for instance. I wish I could recommend a good book- there are bound to be many, but mine are so old they're out of print. Call your county agent, and look in cartons of canning jars for booklet offers. And the library.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

19. Elderberry Grape Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Wash elderberries. Remove stems. Cover with water. Cook until soft. Drain through jelly bag. Wash grapes. Remove stems. Cover with water, cook until soft. Drain through jelly bag. Combine elderberry and grape juice in equal proportions. Add 3/4 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

20. Elegant Wine Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Measure sugar and wine in the top of a double boiler. Mix well . Place over, but do not touch, rapidly boiling water. Stir 3-4 minutes until sugar is disolved. Remove from heat. Add fruit pectin and mix well. Skim off foam. Place a metal spoon in a hot, sterilized wine glass. This keeps wine glass from breaking. Quickly pour in hot jelly mixture into glass within 1/4 inch from top. Remove spoon,completely cover with melted parafin to seal. Repeat with 4-5 more glasses.

Posted to Bakery-Shoppe Digest V1 #239 by Shelley Sparks <ssparks[at]mailbox.arn.net> on Sep 14, 1997

21. Elderberry Jelly with Sure Jell

tag: jelly fruit

Yield: 4 Servings

Ingredients

Directions

Follow package instructions for making cooked and canned jelly. (Bringing juice and pectin to boil, then adding sugar, boiling hard one minute, jarring up and processing in a boiling water bath for 5 minutes for half-pint jars.) Looks like about five 8-oz jars jelly. From: Eleanor Creighton Date: 15 Mar 97

Posted to MM-Recipes Digest V4 #125 by BobbieB1[at]aol.com on May 4, 1997

22. Almond Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Note: try lychee nuts, mandarin oranges, fruit cocktail, etc.

Pour unflavored gelatin slowly over water. Cook for 3 minutes. Add remaining ingredients, except fruit. Cook one minute. Pour into flat pan. Chill for 6 hours or overnight. Cut into 3/4 inch cubes. To serve place cubes in individual dessert cups. Spoon chilled fruit and canned juices over cubes. (Note: for me lychees and mandarin oranges are a necessity).

Recipe By : From Centenary Favorites

From: Ladies Home Journal- August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

23. Dried Apple Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Wash apples. Add water, cover, and boil 30 minutes. Drain through jelly bag. (There should be about 3 1/2 cups juice.) Add 1 tablespoon lemon juice and 1/2 cup sugar to each cup apple juice. Boil until jelly sheets from spoon. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

24. Crab-Apple Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

25. Corn Cob Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Boil corn cobs in 3 pints water for 30 minutes. Remove from heat and strain. If needed, add enough water to make 3 cups liquid. Add one package of fruit pectin and bring to a boil. Add 3 cups sugar and boil 2-3 minutes until jelly stage is reached. Pour into pre-sterilized glass container and seal.

Source: "Indian Cooking" 1973 (found at a recent Pow-wow ceremony)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

26. Gooseberry Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Wash gooseberries. Remove stems and blossom ends. Cover with water. Cook slowly until soft. Drain through jelly bag. Combine sugar and juice in equal proportions. Boil rapidly until jelly sheets from spoon. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

27. Bowl Full of Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Crack egg into bowl. Add water. Scramble with fork or wire whisk. Heat oil in skillet over medium heat. Cook until egg is dry. Do not stir. Add jelly. Fold egg over jelly and serve.

Posted to recipelu-digest Volume 01 Number 171 by KJAlbums[at]aol.com on Oct 27, 1997

28. Grape Jelly Meatballs

tag: jelly fruit

Yield: 2 Servings

Ingredients

Directions

Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.). Put chili sauce and jelly in pan; melt jelly well. Put in meatballs and turn occasionally. Simmer on low for 2 1/2 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

29. Cooked Strawberry Jelly Certo Liquid

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

* NOTE pk means 1 pouch containing 85 ml.

1. Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed.) Utensils should also be sterilized.

2.Stem and thoroughly crush fully ripe fruit. To extract juice, place prepared in jelly bag and squeeze. NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick. Wet cloth and spread over a colander or strainer in a bowl. Add fruit. Bring corners of cloth together. Twist bag or cloth and squeeze to extract juice. For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.

3. Using liquid measure, measue the amount of prepared juice and add to a large 4 to 8 qt pan. Add lemon juice if listed. Note: omit lemon juice in Red Raspberry jelly.

4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar specified and mix well.

5. Place pan over high heat; bring to a boil.

6. At once stir in Certo liquid. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat.

7. Skim off foam with a metal spoon. Stir and skim for 5 minutes.

8. Pour quickly into prepared jars leaving 1/4 inch head room.

9. Seal jam at once with 2 piece metal lids or paraffin wax. Typed at you by The MoM!

30. Currant Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Wash and stem currants. Cover with water. Cook slowly until tender. Drain through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

31. Burgendy Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Melt the jelly in a heavy saucepan then stir in the wine & mustard. Mix well & continue to heat for 2-3 minutes. Pour the jelly into 1 1/2 cup mold, allowing to cool. Chill until set.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

32. White Wine Herb Jelly

tag: jelly fruit

Yield: 1 servings

Ingredients

Directions

Use more fresh herbs for a stronger flavoured jelly.

Combine wine and sugar in a large saucepan and mix well. Place saucepan over high heat and bring to a full rolling boil, stirring constantly. Immediately stir in liquid fruit pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Insert jar-length sprigs of fresh herbs into each warm, sterilized jar. Pour jelly quickly into jars filling up to 0.5 cm. ( 1/4-inch) from rim.

Seal while hot with sterilized 2-piece lids with new centres.

Makes 1 L (4 cups).

TIPS: Because there is no fruit to clean or mash or juice to prepare, wine jellies are exceptionally easy to make. Simply measure and heat the wine and sugar, then stir in pectin as directed in each recipe.

These jellies are ideal spooned on to cheese and cracker canapes or as a condiment to serve with meat and poultry.

For best results, use sturdy herbs such as rosemary, tarragon, thyme or savoury. They retain their shape when placed in the hot jelly. Be sure to cut the herb sprigs to the length of the jar. This helps to keep them suspended in the jelly as it sets.

Recipe Source: Certo Fruit Pectin.

Reference: "Homemade wine jellies make great gifts," Toronto Sun. See also http://www.canoe.ca/CNEWSLife/981109_wine.html Canoe. 1998. Mail from kitpath[at]earthlink.net

Recipe by: Nestle: Fruit Pectin

Posted to EAT-LF Digest by kitpath[at]earthlink.net on Dec 17, 1998, converted by MM_Buster v2.0l.

33. Basic Fruit Jelly Recipe

tag: jelly fruit

Yield: 50 Servings

Ingredients

Directions

PREPARING THE FRUIT:Wash, peel and seed the fruit if necessary. Most fruits are then pureed (see instructions given with specific recipes). Some fruits are used as they are and others are mixed with syrup from canned fruit. Because of their relatively neutral taste, peach and apricot syrups are best. They can even be mixed together. PREPARING THE MOLD AND JELLING AGENT: Line a small brownie pan(8x8x2-in.) with parchment paper. If using the jelling agent in a bottle, simply open the bottle; if using pouches, cut them open and stand them upright in a large jar or measuring cup so that they will be ready to use. COOKING THE FRUIT JELLY: In a large heavy-bottomed saucepan, place the fruit pulp or the fruit pulp-syrup mixture and the sugar. Bring to a rapid boil over high heat, stirring constantly with a wooden spatula. Once a full rolling boil is reached start the cooking time; this will be from 4 to 9 minutes, always at a rapid boil and stirring constantly, depending on the fruit used (specific cooking times are given in specific recipes). Add the butter halfway through the cooking time. When it is time, remove the saucepan from the heat and immediatly add the liquid jelling agent; stir vegorously for a few seconds to be sure that it is completely mixed into the jelly mixture. TO MOLD, CUT AND SERVE THE FRUIT JELLIES: As soon as the jelling agent has been stirred in, pour the boiling hot fruit jelly into the brownie pan. Allow to set and cool completely, which will thke at least 2 to 3 hours. When the jelly is completely cold, run the blade of a knife all around the edge of the pan. Unmold and remove the paper; then cut it into squares about 3/4 inch on a side. Roll the squares one at a time in granulated sugar (preferably large grained). This step is not absolutely necessary; it does, however, keep the jellies from sticking to one another if piled on top of each other when served, and makes them more attractive. The fruit jellies can be placed in individual paper cases and served in a wooden box or a basket, or they can simply be piled on top of each other on a plate. TO STORE: The uncut jellies will keep for two months wrapped in the nonstick parchment paper it is molded on, placed in a box and kept in a cool cellar or refrigerator. If kept in a refrigerator the jelly picks up a little moisture but keeps its shine better. Once cut and rolled in sugar, the jellies will keep for a week in a closed container in the refrigerator. It is preferable to place them in individual paper cases if they are to be stored this way, to keep them from sticking together. These homemade fruit jellies are much softer than commercial ones.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

34. Cactus Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Do not double recipe. Gather about 1 qt. of fruit to make 2-1/2 C. of juice. If most of the fruit is very ripe, try to include some under-ripe ones to add pectin. Wash fruit and place in kettle with just enough water to cover. Boil until quite tender and soft (extracts pectin and flavor). Strain through two thicknesses of cheesecloth and set juice aside so sediment will settle. For clear jelly, do not use sediment portion. For each 2-1/2 C. juice, add one package of powdered pectin (more successful than liquid). Bring to fast boil, stirring constantly. Add 3 T. lemon or lime juice and 3-1/2 C. sugar. Bring to a hard boil (one you can't press down with a spoon) and boil for three minutes. The timing is very important to get a product that will jell. Remove from heat, skim and pour into sterilized jelly glasses. Cover with a layer of melter paraffin. (I am experimenting with a non-sugar version using apple, pear and white grape juice concentrate but at present have it all in freezer waiting for some time to try different quantities, etc.) By Barbara Barte, courtesy of Pima County Coop. Extension Service.

Recipe By : AXECLAN

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

35. Fresh Fruit Cake

tag: jelly fruit

Yield: 24 Servings

Ingredients

Directions

About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Cover saucepan and refrigerate about 1 hour or until mixture is chilled. Meanwhile, preheat oven to 375~. Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper. Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan. Bake cake 20 minutes or until golden. Cover large wire rack with sheet of waxed paper. When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack. Lift off pan; peel off paper. Cool cake completely, then return to clean jelly-roll pan or large tray. Cover cake if not using right away. To serve: Spread top of cake with about half of chilled fruit sauce. Slice peaches and strawberries. Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce. This cake is absolutely delicious and looks very pretty with the different color fruit on top.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

36. Fast Fixes with Jams, Jellys and Preserves

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

E *****

JAMS & JELLIES 1. Use your favorite preserves as a glaze for pork or chicken. Try a blend of apricot jam, curry powder, currants or raisins. Brush on meat for the last three minutes of cooking. 2. Instead of tartar sauce with fish, try a spicy dipping sauce made with marmalade or peach jam and prepared hot mustard. 3. When you run out of maple syrup, try warm raspberry or strawberry preserves with fresh berries stirred in. Great over pancakes or waffles. 4. Create a skinny dressing for your favorite fruit salad. Stir together a half cup of low-fat sour cream and a quarter cup preserves. 5. Spread pineapple jam or mixed -fruit jelly on squash halves, before baking. 6. For a quick jelly roll, layer slices of pound cake and any flavor fruit preserves. 7. Top hot cereal with preserves. 8. Give iced tea a fruit or mint flavor by stirring in 1 to 2 teaspoons jelly. 9. Sweeten a grapefruit half with a few teaspoons of jelly. Serve as is or broil. 10. For a quick coffeecake, spread plain, store-bought coffeecake with preserves. Slide under broiler until topping bubbles. 11. Top a serving of cottage cheese with a few spoonfuls of preserves or jam. 12. Stir in 1/4 cup of apricot, peach or pineapple preserves before serving cooked vegetables, like carrots or sweet potatoes. 13. To make a quick fruit relish, stir 1 cup grape jelly into 1/2 cup each of sweet orange marmalade and chopped walnuts. Serve with turkey or chicken. 14. For sweet and sour sauce, combine 1/2 cup of jelly, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce and 1/2 cup wine vinegar. Simmer 5 minutes, stirring constantly.

Recipe By : Various

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

37. Free Form Fruit Tart Pt 2

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

cool for 5 minutes, then gently brush on fruit. If you strain the glaze carefully, you may also use a small spay bottle to apply it. If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves.

Toasted Sliced Almonds: Edge the crust with these. Toast almonds at 350 degrees on a jelly roll pan, stirring often. Cool and sprinkle on fruit at edge of tart. Dust almonds lightly with confectioners' sugar.

Pistachios: Bring pistachios to a boil in a large pan of water. Drain and rub in a towel to loosen skins. Separate pistachios from skins. Dry blanched pistachios 5 minutes at 325 degrees, being

careful they do not color. Chop coarsely and sprinkle on fruit at edge of crust. DO NOT dust with confectioners' sugar.

Confectioners' Sugar: If fruit is not glazed, dust heavily with confectioners' sugar immediately before serving.

Recipe by: Cooking Live Show #CL8935 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" <jfreeman[at]netusa1.net> on Aug 4, 1997

38. Basic Honey Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Heat honey and water to boiling, stirring constantly. Add liquid fruit pectin and bring back to boil. Allow to cool in jelly jars.

Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

39. Cranberry Quince Jelly

tag: jelly fruit

Yield: 6 Servings

Ingredients

Directions

Wash quinces. Remove stems and blossom ends. Chop with coarse knife of food chopper. Combine with stemmed cranberries which have been washed. Add water. Cook until fruit is soft. Pour into jelly bag and drain overnight. Empty juice into large saucepan. Boil hard 20 minutes. Measure and add an equal amount of hot sugar. Boil rapidly until jelly sheets from spoon. Florence Taft Eaton, Concord, MA.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

40. Cactus Jelly

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

Wearing heavy gloves on your hands, carefully garther the cactus fruit when it is deep red in color. You also may gather fruits when pink and put in a brown paper bag and store in bottom of refrigerator until they turn dark red.

Cut fruit in half and scoop out seeded pulp. Put in saucepan and cover with water. Bring to boil and simmer for 10 minutes; allow to cool. Strain juice and measure.

In large kettle put 3 cups cactus pear-juice, package fruit pectin, lemon juice and sugar; bring to full rolling boil and boil 3 minutes, adding the allspice during the last minute of boiling. Ladle hot jelly into hot clean jelly jars and seal.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Penney Wilfort <penney-w[at]pe.net> on Sep 11, 1997

41. Fruit Honeys

tag: jelly fruit

Yield: 1 Servings

Ingredients

Directions

*You can use the same amount of other flavors of jam, peach, apricot,seedless raspberry, etc. For each fruit honey, microwave preserves or jam in a microwave safe bowl on high power for 1 minute,or until melted. Stir in honey and cinnamon until well-blended. Store in airtight jars in the refrigerator. Makes two fruit honeys at about 1-1/2 cups each.

These are nice to give in jelly jars with cross-stitch in the tops or fabric. Tie a torn fabric bow or raffia around neck of jelly jar.

Posted to Bakery-Shoppe Digest V1 #222 by Shelley Sparks <ssparks[at]mailbox.arn.net> on Sep 06, 1997

42. Blueberry and Cranberry-Juice Jelly with Raspberry Coulis

tag: jelly fruit

Yield: 4 Servings

Ingredients

Directions

This jelly makes about 1 1/4 pints (725ml).

Defrost the fruits, if frozen, and drain well. For the jelly, put the blueberries and 275ml of the cranberry juice into a saucepan, bring to the boil and simmer gently for 2 minutes.

In a separate pan, heat the rest of the juice to bubbling. Let it cool just a little, then sprinkle in the gelatine granules and stir briskly. You can tell whether it is dissolved by scrutinising the back of the spoon, which little globules stick to at first.

Rinse the mould or bowl with cold water and shake out, but don’t dry it properly. Fill with hot blueberries and jelly juice. When cool enough, refrigerate until set. It may be wise to do it the night before you want it ~ or early in the morning if you are that kind of person. However, if you want to avoid the fruits sinking to the bottom, you will need to stir the jelly occasionally, before it sets completely.

Meanwhile, make the coulis: simmer the raspberries, crème de cassis or blackcurrant juice and water for 3 minutes to boil off the alcohol and soften the fruit. Push the softened fruit and juice through a sieve into a bowl to make a purée. Chill.

To turn out the jelly, dip the mould very briefly into hot water, put your serving plate on top and invert efficiently. Tap the bottom of the mould and the jelly should plop out. Pour a rim of coulis around the base of the jelly and arrange the fruit artistically.

Serve with extra coulis handed separately and the virtually fat-free fromage frais.

NOTES : By Thérèse Lawson as a diet pudding for husband Nigel.

Recipe by: Sainsbury's The Magazine, Mar 97, Therese Lawson Posted to MC-Recipe Digest V1 #660 by Kerry Erwin <kerry[at]north.org> on Jul 07, 1997

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