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Microwave Grape Jelly

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1 1/2 c (360mL) grape juice

2 ts (10mL) lemon juice

1 tb (15mL) powdered pectin

1 3/4 c (420mL) sugar

Combine grape juice, lemon juice and pectin in a three-quart microwave-safe bowl.
Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 5 minutes).
Remove from oven and add sugar.
Stir until sugar dissolves, then return to oven.
Bring mixture to a boil on high setting (about 4 minutes).
Remove from the oven and stir.
Return the uncovered mixture to the oven and cook until jelly sheets from a spoon (about 1 minute).
Skim foam: pour into sterilized jars. Adjust caps.
Yield: about 2 half-pints (480 mL).
From: The Ball Blue Book Shared By: Pat Stockett The jelly will only be as good as the juice you use is.
Jelly must be boiling hot to achieve a seal when using vacuum lids and metal screw bands.
Pour jelly into jar, holding ladle or kettle close to the top of the jar.
This prevents air bubbles from forming.
Quickly fill jar to within 1/8 inch (3mm) of the top.
Wipe top and threads with a clean, damp cloth.
Put hot lid on with sealing compound next to jar.
Screw band on evenly and tightly.
Invert jar for a few seconds so hot jelly can destroy any mold or yeast which may have settled on the lid.
Cool, test for seal, remove bands and store.
Or: Jelly glasses are filled in a manner similar to jars, except a 1/2 inch head space (13mm) is left at the top.
Then the jelly is immediately covered with a 1/8 inch (3mm) layer of melted, but not smoking paraffin.
A single, thin layer of paraffin holds a seal better than a thick layer.
To insure a good seal, paraffin must touch all sides of the glass.
Prick any air bubbles that appear on the paraffin.
Bubbles cause holes to appear as the paraffin hardens, and an imperfect seal may result. Allow glasses to stand until paraffin hardens and then cover with metal lids.
Store in a cool, dark, dry place.
Make only one batch at a time.

Jalapeno Pepper Jelly

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1 lg Green pepper, cut into

Quarters 2 Fresh jalapeno peppers,

Seeds and ribs removed 6 1/2 c Sugar

1 1/2 c Cider vinegar

3 oz Liquid fruit pectin

-optional- Several drops green food Coloring Dinely chop green pepper and jalapeno peppers using a food processor or knife.
In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and vinegar.
Bring to boil on range-top; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture tuns transparent.
Stir in pctin; add food coloring, if desired.
Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon. Pour at once into hot sterized half-pint jars, seal, using metal lids of parafin.
Serve with cream cheese and assorted crackers.

Apple Jelly

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4 c Apple juice (takes about 3

-pounds apples and 3 cups -water) 2 tb Strained lemon juice, if

-desired 3 c Sugar

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

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