Category Archives: Jelly

Pomegranate Jelly

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Last week I made some pomegranate bread because I found them at the store for 0.50$ each. I was trilled! This week they were 0,30$ each.. what an amazing deal!!! I have never seen pomegranate at such a low price!! This is crazy! It is for this reason that I decided to make jelly.

Pomegranates are rich in antioxidants!!

Servings

6 x 250ml jars

Ingredients

* 6 large pomegranates (5 for the juice, 1 for the arils)

* 5 cups sugar

*57g (or 1 pack) of original fruit pectin (Certo or Bernardin)

* 6 glass jars (250ml)

Directions

* Start by washing  jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* To juice pomegranates, roll the fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve, set over a bowl; use a knife to cut out blossom (crown) end, including the pith, the juice will start to squirt! Using your hands, squeeze juice and arils into sieve. Scrape remaining arils into sieve. Use the back of a large spoon to press out any remaining juice.

* Measure  3 1/2 cups of juice in a large saucepan. Whisk in pectin until dissolved.

* Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Caution, the mixture tends to foam!

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. Turn off the heat, remove the cover and wait 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Red Onion Jelly

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My jelly is a little different from traditional onion jelly, it is sweeter, more fruity.

It’s delicious on crackers or with meat.

I love making my preserves, is relaxing and so delicious!

Servings

5 x 250ml jars

Ingredients

* 2 cups red onions, thinly sliced

* 1/2 cup dried cranberries, finely chopped

* 2 teaspoons grated orange zest

* 1/4 cup brown sugar

* 1/4 cup apple cider vinegar

* 3 cups unsweetened apple juice

* 4 cups sugar

*57g (or 1 pack) of original fruit pectin (Certo or Bernardin)

* 5 glass jars (250ml)

Directions

* Start by washing  jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a skillet, (medium heat) combine onion, cranberries, brown sugar and cider vinegar.  Cook until onions are translucent (about 7-8 minutes)

* In a large saucepan, combine the cooked mixture, orange zest and the apple juice. Whisk in pectin until it’s all dissolved. Bring to boil over high heat stirring constantly. Add sugar and return to a full roiling boil, don’t stop stirring. Boil hard for 1 minute.

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. Turn off the heat, remove the cover and wait 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Cayenne Pepper Jelly

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Hot pepper jelly is an ideal accompaniment with meat. This jelly is very strong, but for those who want even stronger, keep the hot pepper’s seeds in the recipe.

The cayenne pepper is green in summer and red, much stronger in the fall. It’s common in Cajun cooking.

Don’t forget to wear gloves or to wash hands with soap more than one time when touching hot peppers to avoid finishing with their oil on our hands and then in one eye.

Servings

3 x 250ml jars

Ingredients

* 1/3 cup sliced dry apricots

* 3/4 cup white vinegar

* 1/4 cup finely diced sweet orange pepper (you can use a red or a yellow too!)

* 1/4 cup finely diced red onion

* 1/4 cup diced cayenne pepper

* 3 cups sugar

* 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85 ml)

* 3 glass jars (250ml)

Directions

* Start by washing vegetables and jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a pot, soak the apricots in vinegar for 4 hours.

* Add peppers, onion and sugar to the vinegar’s mixture. Mix.

* Over high heat bring mixture to a full boil that can’t be stirred down. Now you can add the liquid pectin. Boil hard for 1 minute and stir constantly.

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!