Habanero Jelly

haberno jelly (640x424)We had excess habanero peppers at the end of the gardening season. I always enjoy the taste of pepper jelly spread on a cracker with a little cream cheese so decided to make a hot version of pepper jelly with the habaneros. I used around 20 peppers which makes a hot jelly but you can use fewer for a jelly with less kick.

Habanero Jelly

3 large red bell peppers

15-20 habaneros

1 1/2 cups white vinegar

7 cups sugar

2 pouches liquid pectin

1. Sterilize 7 half pint canning jars and prepare lids. (For full directions on canning, consult previous jelly posts, your local cooperative extension service or the Ball Blue Book.)

2. Remove stems, seeds and membranes from bell peppers and habaneros.

3. Put bell peppers, habaneros and vinegar in a blender and process until smooth.

4. Combine pepper-vinegar puree and all the sugar in a large pan.

5. Bring to a boil and reduce heat to a simmer; cook 20 minutes.

6. Remove from heat and strain through a jelly or cheesecloth. Pour liquid in large pan.

7. Return to heat and bring to a boil. Add liquid pectin and cook at full rolling boil for one minute.

8. Remove from heat, skim foam if desired, and ladle into prepared jars. Wipe tops of jars with damp clean cloth and seal with lids and rings. Process in boiling water bath for 10 minutes. Remove from canner and allow to cool. Makes approximately 7 half pints.

 

 

Blackberry Jam

blackberry jam (640x409)The blackberries are large and sweet this year and are great when made into jam (Jam has the seeds where jelly only uses the juice). If you have blackberries in your area – use some of them for a sweet, flavorful jam. Enjoy!

For detailed directions on canning procedures, check with your local cooperative extension service or use the Ball Blue Book.

Blackberry Jam

9 cups of crushed blackberries

6 cups sugar

1. Prepare jars by cleaning and heating in boiling water. Heat jar lids in water but do not boil.

2. Combine prepared fruit and sugar in a large saucepan or pot. Bring mixture to a full rolling boil that cannot be stirred down, stirring frequently.

3. Add liquid pectin, immediately squeezing entire content from pouch. Return to a boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

5. Ladel hot jam into prepared jars. Wipe rim, Center lid on jar. Screw on band.

6. Process jars in boiling water container for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours Lid should nt flex up and down when center is pressed. Makes approximately 6 (8 oz) half pint jars.

7. Admire the beautiful jelly and enjoy the sweetness of summer!

 

Raspberrry and Currant Jelly

raspberry currant jelly (640x399)My mother-in-law grew red raspberries and red currants. She would combine them for a wonderful jelly that had both the tartness of the currants and sweetness of the raspberries. For years, I have remembered how great her raspberry currant jelly was but although red raspberries are abundant at the local orchard, I did not have a source for red currants. Then last year, we decided to plant six red currant bushes. This year I had enough currants to make the jelly and it is as wonderful as I remembered. If you have red currants and raspberries in your area, make sure you use some of them for a exquisite jelly.

For detailed directions on canning procedures, check with your local cooperative extension service or use the Ball Blue Book.

Raspberry and Currant Jelly

4 cups red currants, washed and stemmed

3/4 cup water

4 cups red raspberries

6 cups granulated sugar

1 3-oz pouch liquid pectin

1.  Use a potato masher, crush currants in a large pot. Add water and bring to a boil over high heat. Reduce heat and cover and simmer gently for 10 minutes.

2. Add mashed raspberries and boil gently for 3 minutes. Remove from heat.

3. Place mixture in a dampened jelly bag and let drip undisturbed for at least two hours. Do not squeeze the bag as that may cause cloudy jelly. You should have 4 cups of prepared juice. If you need more juice add some water to the mixture in jelly bag and allow to drip.

2. Prepare jars by cleaning and heating in boiling water. Heat jar lids in water but do not boil.

3. Combine prepared juice and sugar in a large pot. Bring mixture to a full rolling boil that cannot be stirred down, stirring frequently.

4. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for one minute, stirring constantly. Remove from heat. Skim foam if necessary.

5. Ladel hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rim, Center lid on jar. Screw on band.

6. Process jars in boiling water container for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours Lid should nt flex up and down when center is pressed. Makes approximately 6 (8 oz) half pint jars.

7. Admire the beautiful jelly and enjoy the sweetness of summer!

 

Sugar Plum Jam

plum jam (640x424)It is jelly/jam making season with an abundance of fresh fruit. After going crazy picking plums, plum jam was definitely on the list of things to do. Our first plum to ripen is a small juicy plum which is called sugar plum. Sugar plums are great plum for jam or jelly or anything where you need a juicy plum. Enjoy!

Sugar Plum Jam

6 cups prepared fruit

1/2 cup water

1 box powdered pectin

8 cups sugar

1.  Pit plums. Do not peel. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat; cover and simmer 5 minutes. Measure exactly 6 cups prepared fruit into a large saucepan/pot.

2. Stir pectin into fruit in sauce pot. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

3. Ladel hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rim, Center lid on jar. Screw on band.

4. Process jars in boiling water container for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours Lid should not flex up and down when center is pressed. Makes approximately 6 (8 oz) half pint jars.

5. Admire the beautiful jelly and enjoy the sweetness of summer!

 

Raspberry Jelly

raspberry jelly (640x424)Raspberries and more raspberries – what a great time of the year when fresh berries are plentiful. Red raspberries make the most beautiful jelly – not to mention how good it tastes. If you have a source for fresh raspberries, save the flavor of summer by using some of them for a wonderful jelly.

For detailed directions on canning procedures, check with your local cooperative extension service or use the Ball Blue Book.

Red Raspberry Jelly

4 cups prepared raspberry juice (about 5 pounds)

7 1/2 cups granulated sugar

1 3-oz pouch liquid pectin

1. Prepare jars by cleaning and heating in boiling water. Heat jar lids in water but do not boil.

2. Using a potato masher, crush raspberries one layer at at time. You can heat slightly to help the juice flow.

3. Place mixture in a dampened jelly bag and let drip undisturbed for at least two hours. Do not squeeze the bag as that may cause cloudy jelly. You should have 4 cups of prepared juice.

4. Combine prepared juice and sugar in a large pot. Bring mixture to a full rolling boil that cannot be stirred down, stirring frequently.

5. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for one minute, stirring constantly. Remove from heat. Skim foam if necessary.

5. Ladel hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rim, Center lid on jar. Screw on band.

6. Process jars in boiling water container for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours Lid should nt flex up and down when center is pressed. Makes approximately 6 (8 oz) half pint jars.

7. Admire the beautiful jelly and enjoy the sweetness of summer!

 

Black Raspberry Jelly

black raspberry jelly (640x419)It is berry season in our area so lots of opportunities for u-pick at the local orchard. The black raspberries do not last very long but they are wonderful while available. I enjoy making jelly and jam for gifts so this year I used some of the extra black raspberries for jelly. So good!

For detailed directions on canning procedures, check with your local cooperative extension service or use the Ball Blue Book.

Black Raspberry Jelly

3 cups prepared berry juice (about 5 pints)

1/4 cup lemon juice

5 cups sugar

1 3-oz pouch liquid pectin

1. Prepare the black raspberries by crushing one layer at a time with a potato masher. You can heat slightly to help get the juice flowing. Place mixture in a dampened jelly bag and let drip undisturbed for at least two hours. Do not squeeze the bag as that may cause cloudy jelly.

2. Prepare jars by cleaning and heating in boiling water. Heat jar lids in water but do not boil.

3. Combine prepared juice with lemon juice and sugar in a large pot. Bring mixture to a full rolling boil that cannot be stirred down, stirring frequently.

4. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for one minute, stirring constantly. Remove from heat. Skim foam if necessary.

5. Ladel hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rim, Center lid on jar. Screw on band.

6. Process jars in boiling water container for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours Lid should not flex up and down when center is pressed. Makes approximately 6 (8 oz) half pint jars.

7. Admire the beautiful jelly and enjoy the sweetness of summer!

 

Strawberry Jelly

strawberry jelly (640x424)Berry season has started and the first local berry each year is the strawberry. Drive around on any of the country roads and in front of each farm is usually a card table with baskets of berries and a coffee can or Cool Whip container for the money. I still had jam left over from last year so this year I decided to use some extra berries for some strawberry jelly. For detailed directions on canning, check with your local Cooperative Extension Service or use the Ball Blue Book. Pick some berries and enjoy the wonderful sound of the canning lids popping as they seal!

Strawberry Jelly

4 cups strawberry juice (takes about three or four quarts of berries)

7 1/2 cups sugar

2 pouches of liquid pectin (total of 6 ounces)

1. Sort and wash fully ripe berries, remove any stems or caps. Crush the berries and extract juice (I use a potato masher). You can also heat slightly to help the juice to flow from the berries.

2. Measure juice into a large pot. Stir in the sugar. Place on high heat and stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add the pectin and heat again to a full rolling boil. Boil hard for 1 minute.

3. Remove from heat; skim off foam quickly. Pour jelly immediately into sterilized hot jars, wipe the tops to jars to remove any jelly that will prevent a tight seal. Place seals on jars and seal.

4. Place jars in boiling water bath and process for 5 minutes.

5. Remove jars and cool. Lids will seal as the jars cook.