Back to Basics NUTRI-STEAMER, Instruction Manual

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8
BLACKBERRY, CHOKECHERRY, CRABAPPLE, CURRANT, GRAPE, AND
PLUM SYRUP
5 cups Juice
7 cups Sugar
Combine juice and sugar in a large heavy pan. Bring to a full rolling boil for one
minute. Remove from heat and skim off the foam (if you boil too long, you may
end up with jelly). Pour into clean, hot jars and seal.
FREEZER STRAWBERRY JELLY
1¾ cups Strawberry juice
4 cups Sugar
2 tbs. Strained lemon juice
½ Bottle Fruit Pectin
Add sugar to the juice and mix well. Mix the lemon juice and pectin in a small
bowl and add into the juice mixture. Continue stirring for three minutes. Pour
quickly into the jars and cover immediately.
FREEZER GRAPE JELLY
2 cups Grape juice
4 cups Sugar
2 tbs. Water
½ Bottle Fruit Pectin
Add sugar to the juice and mix well. Mix the water and pectin in a small bowl
and add into the juice mixture. Continue stirring for three minutes. Pour quickly
into the jars and cover immediately. Allow to set at room temperature, then
store in the freezer. Makes 4 medium jars.
FREEZER RED RASPBERRY JELLY
2½ cups Raspberry juice
5 cups Sugar
2 tbs. Water
½ Bottle Fruit Pectin
Add sugar to the juice and mix well. Mix the water and pectin in a small bowl
and add into the juice mixture. Continue stirring for three minutes. Pour quickly
into the jars and cover immediately. Allow to set at room temperature, then
store in the freezer. Makes 7 medium jars.
FREEZER PLUM JELLY
4 cups Juice
7½ cups Sugar
½ (3 oz) Bottle liquid fruit pectin
Add sugar to the juice and mix well. Mix the pectin into the juice mixture.
Continue stirring for three minutes. Pour quickly into the jars and cover
immediately. Allow to set at room temperature, then store in the freezer. Makes
10 medium jars.
FREEZER PEACH JELLY
3 cups Juice
6½ cups Sugar
1 (6 oz.) Bottle liquid fruit pectin
Add sugar to the juice and mix well. Mix the pectin into the juice mixture.
Continue stirring for three minutes. Pour quickly into the jars and cover
immediately. Allow to set at room temperature, then store in the freezer. Makes
10 medium jars.
RHUBARB JELLY
4 cups Juice
1 tsp. Vanilla
7 cups Sugar
1 (6 oz.) Bottle liquid fruit pectin
Add sugar and vanilla to the juice and mix well. Place over high heat, stirring
constantly and bring to a boil. Add the pectin and bring to a rolling boil for one
minute. Remove from heat and skim off the foam. Pour into hot jars and seal.
Makes 10 medium jars.