11
Mix the sugar and juice together. Bring to a boil, stirring constantly. Stir in
the pectin. Bring to a full rolling boil and boil hard for one minute. Remove
from heat, skim, and pour into clean, hot jars and seal.
Syrups from: blackberries, chokecherries, crabapple, currants, grapes and
plums
5 cups juice
7 cups sugar
Combine juice and sugar in 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 Jellies
Recipes for making jellies from juices are readily available. Consult a good
cookbook for food-preserving manual. For beginners, we’ve listed a few easy
freezer recipes. Follow the pectin package directions for appropriate fruits,
or use Certo Fruit Pectin.
Freezer Strawberry Jelly
1 3/4 cups strawberry juice
4 cups sugar
2 tablespoon strained lemon juice
1/2 bottle Certo 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 3 minutes.
Pour quickly into the jars and cover immediately.
Freezer Grape Jelly
2 cups grape juice
4 cups sugar
2 tablespoons water
1/2 bottle of Certo 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 3
minutes
.
P
our
quickly into the jars and cover immediately. Allow to set at room tempera-
ture, then s
t
ore in the freezer. Makes 4 medium jars.
Freezer Red Raspberry Jelly
2 1/2 cups Raspberry Juice
5 cups sugar
2 tablespoons water