Conference turris::cooks

    How about a recipe for apple pie filling?  I canned about 12
    quarts of it one year.  Found that about 1 1/2 quarts was good
    for a pie, so perhaps if I do some this year I'll do some quarts
    and some pints.  It's quite handy to have around.  Makes it a
    lot easier to make up pies come mid-winter holiday season. I
    like to add one fresh apple sliced up on top of the filling, just
    to add a little crunch.  That looks especially nice if you are
    making a lattice top pie.  You can pour in the filling and then
    artfully arrange the last layer.  Canned (jarred?) pie filling
    lasts quite a while - like 2 years as far as I know - but it does
    not last more than a week or two after it's opened and put in the
    fridge.  You can use up ends of jars warmed and poured over vanilla
    ice cream.
    
    I'll try to find my recipe tonight.
    
    --Louise

    Here's my apple pie filling recipe.  I canned this and found that
    1 1/2 quarts makes one 9 inch pie.  This year I'll probably can
    some pints as well as the quarts, so that I won't have half a
    jar of filling left over (although it is grand for German Apple
    Pancakes).
    
    5 quarts sliced apples (peeled and cored first, sliced into narrow
    		wedges)
    2 cups sugar (brown or white)
    1 cup honey (this is what *makes* the flavor)
    1 cup tapioca (not the big kind, the kind that's like grain)
    1/4 cup corn starch
    1/2 cup lemon juice
    spices to taste (I use a LOT of cinnamon, like about a tablespoon,
    	plus a total of two teaspoons of various others, depending on
    	my mood, the phase of the moon, etc.  Others are Allspice,
    	cloves, ginger, mace.  Sometimes I mix the spices into the
    	individual jars and label the jar as to what spice mixture
    	is in the filling)
    
    1) Peel, core and slice fruit.  Sprinkle with half the lemon juice.
    2) In a mixing bowl, combine tapioca, 1 cup sugar and remaining lemon
    juice; stir corn-starch in.
    3) Put fruit in a large pot with remaining sugar, honey, and just
    enough water to prevent sticking and scorching.  Heat to 190 degrees
    F (just under boiling), stirring frequently.
    4) Add tapioca mixture and, stirring, reheat to 190 deg.  Do not
    boil.
    5) Pour/ladle into clean sterilized jars, leaving 1/2 to 1 inch
    headspace, and seal (ie, put the canning lids on, according to
    directions for your type of jars.)
    6) Process in boiling-water bath for 15 minutes.
    
    Makes 4 quarts.  Recipe can be doubled.  Processing time for pints
    is still 15 minutes.
    
    You can use this recipe for peaches also, with modifications in
    spices - I like ginger but a bit lighter touch of spices for peaches.
    You could also reduce the sugar a little if you like a somewhat
    tarter pie.  When I make the pies, I use one medium fresh apple
    per pie, sliced nicely and arranged on the top of the canned filling.
    Seems to give a better taste, plus it looks nicer if you're using
    a lattice top or a glaze.

    --Louise

    I have a friend who is diabetic, so one time I tried an apple pie
    with no sugar or sweetener of kind, and believe it or not, it was
    great!  I tend to use sweeter apples, though, and mix a tablespoon
    or so of flour with spices and sprinkle over the apple slices in
    a bowl, and let this sit while making the crust.  Maybe I am just
    used to the taste by now, but I think it comes out fine (and it's
    a little less guilt-causing!).
    
    Try apple or peach pie with cinnamon ice cream - to die for!
    
    TW

    What kind?  Well, my friend with the trees does not know what
    kind they are, except some look like macs and some like delicious,
    well, you get the idea.  Whatever is on hand.  I usually buy
    the apples on the reduced rack for pies.  If you find granny
    smiths on the reduced rack, they make DELICIOUS pies, a bit
    tarter than usual.
    
    --Louise

    This is from "THE BLUE BOOK" put out by the Ball Co.  
    
    7 sweet green peppers
    1 jalapeno pepper
    1 1/2 cups vinegar 
    1 1/2 cups apple juice
    1/2 teaspoon salt
    5 cups sugar
    1 package powered pectin
    green food coloring
    
    wash peppers; remove stems and seeds; and cut into 1/2-inch squares.
    Puree half of peppers and 3/4 cup vinegar in blender or food processor.
    Puree remaining peppers and vinegar.  Pour into a large bowl and
    add apple juice.  Cover and refrigerate overnight.
    
    Strain pureed mixture through several thicknesses of damp cheesecloth.
    Measure 4 cups juice into a large sauce pot.  If necessary, add
    water to make 4 cups.  Stir salt and pectin into juice.  Bring to
    a rolling boil over high heat, stirring constantly.  Add sugar and
    return to a rolling boil.  Boil hard for 1 minute, stirring constantly.
    Remove from heat.  Skim foam if necessary.  Add a few drops of green
    food coloring.  Pour hot into hot, sterilezed jars, leaving 1/4-inch
    head space.  Adjust caps.  Process 5 minutes in boiling water bath.
     Yield=about 6 half pints.
    
     I have not tried this recipe but have found others ot be quite
    good.  Would recommend getting this book, it cost about $3.00 and
    can be found with canning supplies.
    
    Another cookbook I hve found to be invaluable is the "Farm Journal's
    Freezing & Canning Cookbook".
    
    
    Jackie
    

		Strawberry (Raspberry) Jam

4 quarts fresh strawberries (raspberries) (or frozen, unsweetened)
6 lbs. sugar 
2 boxes powdered pectin (I use Suregel because my mother always does)

Mash berries well in LARGE pot. Add powdered pectin.  Bring to good
rolling boil over high heat. Boil for one minute.  Remove from heat.
Add sugar gradually, stirring well.  Place on high heat and bring to
rolling boil (you shouldn't be able to stir down the boil).  Boil for
one minute.  Fill containers and seal.  Note that this recipe has been 
doubled.

Yield:  Approximately 15-18 half pints (I can't remember exactly)
                

Notes:  I usually pick and freeze the berries when they are fresh.  I 
can then thaw and use them whenever I want.

I think the conversion from pounds to cups is 1 pound = 2 cups.

I read somewhere that you shouldn't double jam & jelly recipes.  My 
mother has been making this for 20 years and never had a problem.

I sterilize the jars in boiling water and use self-sealing lids.  I 
then process the jam in a boiling-water bath for 11 minutes.  My 
mother always just sealed jams/jellies with parafin.  My understanding 
is that parafin is o.k. for jams/jellies. 

A good source of canning/jam/jelly recipes is the Kerr canning book.  
I got mine at the local Agway.  It was free.

For raspberry jam you may prefer to remove the seeds using a jelly bag 
or cheesecloth.  I don't usually bother.
    
    Also, you may want to use a jam/jelly/candy thermometer instead of just
    boiling the jam for 1 minute.  I don't remember the temperature you're
    trying to achieve but any of the canning books should have that
    information.

    This is a recipe belonging to my Grandmother, who is an expert jam
    producer!! The fruit stays whole and succulent and the flavour "fresh".
                                    
    Ingredients
    -----------
    For each pound of fresh strawberries (frozen won't do) you
    need an equal weight of sugar.
               
    Method
    ------
    
    Place strawberries and sugar in a large pan (three times the volume of the
    combined mixture is a useful guide size!). Cover & leave to stand
    over night.
    
    Next day... Bring the mixture to the boil, stirring gently, just enough
    to prevent burning, and boil hard for 10 minutes. Leave to stand
    over night, again....
    
    Next day... Bring the mixture to the boil, stirring gently, just enough
    to prevent burning, and boil hard for 10 minutes. Using ice water
    test if the jam has set, if not boil for a further 10 minutes or
    until set!! Bottle in sterilized jars!!
    
    
                                           

    Went digging through msome cookbooks and came up with gooseberry
    jam, also a pie recipe.  I've haven't tried them as I'm not sure
    we have gooseberries in Alabama.  Good Luck.
    
    Gooseberry Jam
    
    4 cups crushed berries
    3 cups sugar
    2-4 tbsp lemon juice
    
    combine fruit, sugar and lemon juice.  Let stand 20 minutes until
    juices form.  Stirring constantly, cook over low heat until sugar
    dissolves.  Bring to a boil over medium heat. Boil until jam begins
    to thicken, 10-15 minutes.  Test doneness by temperature or plate test.
    Temp. should be 6F(3C) above temp for boiling water at your altitude.
    Plate test remove jam from heat.  Place aspoonful of jam on a chilled
    plate.  Put plate in freezer 1 minute.  There should be no thin,
    watery ring around mound of jam.  Draw your finger through jam,
    it shouldn't flow into trough made by finger.  Stir jam skim if
    needed.  Ladle into dry hot jars to 1/4 in from top, wipe rim and
    close.  Process 10 minutes in boiling-water bath 10 minutes.
    
    
    
    
     

    If it came out syrupy, then prickly pears probably don't have
    much pectin in them.  Try using a commercial pectin, either 
    powdered or the liquid form in pouches.  The pectin packages usually
    have a folder with instructions for various jams and jellies.  You
    might try picking a fruit with a texture as much like the PPs as
    possible, and using that recipe.  Don't try increasing the recipe,
    though, even if you have lots of PPs.  Seems like small batches
    of jam and jelly work best - in larger batches I've gotten
    wierd results.
    
    --Louise

I think you are right because I did use commercial powdered pectin and I
modeled my recipe after the one for apples.  I think now that blackberries or
the like would have been better.  However, the acidity is another hitch because
I know from friends who have made prickly pear jelly (but who have since lost
the recipe), that lemon juice is required.  Figuring that the citric acid was
the important aspect of the lemon juice, I put in orange juice instead for my
first batch (it seemed a better flavor match). But, from other recipes that
add lemon juice, I came to the conclusion that my portions were way off since I
put in a cup. So I cut it down to 1/4 cup of lemon juice in my last pass.  My
batches produced 4 or 5 pints each.  I tried it several times, varying the
amounts of sugar and citric acid. 

    
    You're in the middle of a tricky business and the only real way
    to get good results is to keep trying. It can be hard when you don't
    know the amount of pectin the fruit has. FWIW, I made blackberry
    jelly a couple of years back using the proportions for apple jelly
    --because Joy of Cooking said blackberries were high in pectin--and
    the jelly ended up to be just a little less stiff than leather.
    If you're problem is soupy jelly, following the blackberry recipe
    may not be such a good idea. 
    
    You might try mixing the juice of your prickly pear with a fruit
    juice you know to be high in natural pectin. Apple works well: It
    is high in natural pectin, it is mild flavored, and you can use
    commercially bottled apple juice.
    
    Good luck.
    
    Mike 

    I have a recipe for GREEN TOMATO JAM but I'm not sure that's what
    you're looking for.  This sounds like a strange recipe but give
    it a chance.  
    
    
    			GREEN TOMATO JAM
    
    Put green tomatoes in blender to chop - you need 5 cups.  Combine
    with 4 c. sugar; boil for 45 mins.  Add 2 (3 oz.) pkgs. raspberry
    jello (any flavor for that matter).  Stir well and cook another
    5 mins.  Seal in bottles.

A friend of mine makes Tomato Marmalade.  I think it uses red tomatoes, with 
cloves and lots of good spices.  It's the best on a Wolferman's Cheddar Muffin!
I'll see if I can coax the recipe out of her.

				-jp

    I finally got around to checking _Joy of Cooking_ and, no, they
    don't list fruits by pectin levels. As as matter of fact, they don't
    even recommend the commercial pectin method: They want you to just
    boil the stuff until it turns magically into jelly. (I tried this
    one year, in a sort of back-to-the-sixties do-it-the-old-fashioned-way
    fit and the results were even worse than blackberry leather. It
    also takes forever.)
    
    I've had the best luck using half apple juice and half whatever
    other fruit juice and following the apple recipe on the pectin package.
    I don't know what prickly pear's taste like, so the apple mixture
    may be a bit bizarre.  It might be a good idea to boil the prickly
    pear liquid down a while, without surgar or other juices, just to
    concentrate it, and go from there. 
    
    BTW: _Joy of Cooking_ had a peculiar method of guaging the pectin
    in fruit. You boil the fruit liquid down as instructed and when
    you think it's ready, you test a small amount by mixing it with
    equal parts GRAIN ALCOHOL. If it lumps up, it's ready. I have this
    image of the Rombauer family mixing their jelly with Everclear and
    having a great time. They probably don't even _care_ if the jelly
    is syrupy.
    
    Mike

      I finally found two prickly pear recipes.  I haven't tried them yet, 
      but I thought I'd put them here in case anyone else is in the same 
      predicament that I was.  Turns out I had all the right ingredients, 
      I just never got the proportions right.

			       JALEA DE CACTO
			       (Cactus Jelly)
			       
      Yield: 6 half-pints

      Prickly pears     	      	    3 cups sugar
      Boiling water     	      	    1/2 cup lemon juice
      Cheesecloth 	     	      	    6 ounces liquid fruit pectin
   
      1. Place prickly pears in a large saucepan or kettle.  Cover prickly
      pears with boiling water, allow to stand for 2-3 minutes, and pour off
      water.  (This aids in softening stickers of prickly pears.)
      
      2. Peel prickly pears, cut into pieces, and place in a medium-size
      saucepan.  Cover prickly pears with water and boil at high heat for 5
      minutes.
      
      3. Pour boiled mixture through cheesecloth.  Drain as much juice as
      possible.  Discard seeds.
      
      4. Measure juice.  Combine 3 cups of cactus juice, sugar, and lemon
      juice in a large saucepan or kettle.
      
      5. Bring mixture to a rolling boil.  Reduce heat to medium-high, add
      liquid pectin, and cook mixture for 8-12 minutes, or until the mixture
      begins to thicken.  Skim off any foam that may have formed.
      
      6. Pour mixture into hot, sterilized, half-point canning jars.  Seal
      jars according to manufacturer's directions.
      
      7. Process jars in a boiling water bath for 5 minutes.  Test seal when
      cooled.
      
      NOTE: Cactus jelly may "jell" soon after processing or can take as
      long as 2 to 3 weeks.
   
			      MERMELEDA DE CACTO
			   (Prickly Pear Marmalade)
			   
      Yield: 6 half-pints
      
      2 lemons, thinly sliced 	       	  4 cups water
        (about 1 cup)	      	       	  4 cups prickly pears, peeled,
      2 large, unpeeled oranges,       	    chopped, and seeded
        chopped (about 3 cups)	       	  6 cups sugar
	
      1. Combine lemon, orange, and water in a large mixing bowl.  Allow
      to stand for 12-18 hours in a cool location.
      
      2. Pour mixture into a kettle and cook at medium-high heat for
      approximately 30 minutes, or until the peel is tender.  Cool.
      
      3.  When cooled, add prickly pears and sugar to mixture and cook at
      medium heat, stirring frequently, until the mixture begins to thicken,
      approximately 25-30 minutes.
      
      4. Pour mixture into hot, sterilized, half-point canning jars.  Seal
      jars according to manufacturer's directions.
      
      5. Process jars in a boiling water bath for 5 minutes.  Test seal when
      cooled.

    The marmalade sounds pretty much like Camp Ogunquit's spread:
    deep tomato taste, tiny bit sweet, and some complicated spices
    that might include either clove or maybe mace.  Maybe you could
    just flat-out beg your friend?
    
    Elaine
    

    
    
    According to the BALL BLUE BOOK  these fruits are high in pectin.
    
    Tart apples, concord grapes, sour blackberries, cranberries, currants,
    gooseberries, quince, sour plums.
    
    Fruits low in pectin.  
    Apricots, blueberries, cherries, peaches, pineapple, rhubarb,
    strawberries.
                 
    According to CANNING BY Sue & Bill Deeming add boysenberries, crab
    apples, lemons, ,and loganberries to the high pectin list.
    Add pears and raspberries to the low pectin list.
    
    After making syrup instead of jam or jelly like I wanted I opted
    to use pectin.  There is only so much syrup we can use.
    
    
    Jackie
    

    
    
    How about some tomato jam.  Haven't given this one a trybut here
    it is.
    
    TOMATO JAM
    
    5 pounds ripe tomatoes (11 cups quartered)
    5 cups brown sugar
    1 tablespoon each  whole cloves
                       allspice
                       stick cinnamon
    2 1/2 cups vinegar
    3 cups seedless raisins (chopped)
    
    Cut tomatoes in pieces after peeling.  Add sugar, vinegar and spices
    tied in cheesecloth.  Boil slowly for 2 hours, add raisins, and
    boil 1 hour longer.  Remove spices and pour into sterilized jars
    to within 1/4 inch of top.  Put on cap, screw band FIRMLY TIGHT.
    Process in boiling  water bath 10 minutes.
    Yield:  12 eight oz. jars.
    
    
    
    Jackie
    

Here 'tis:

                    TOMATO MARMALADE	      makes 18 6oz. jars (approx)

8 lbs ripe tomatoes
3 oranges chopped finely skin & pulp
3 lemons chopped finely skin & pulp
8 cinnamon sticks
1 tablespoon whole cloves
sugar

Remove skin of tomatoes, chop roughly & measure 4 quarts.  Let stand.
Put the chopped oranges & lemons in a large kettle with the cinnamon &
cloves.  Pour off & discard most of the tomato liquid & add the tomatoes to the
kettle with one cup of sugar for each cup of tomatoes.  Bring to a boil, 
stirring to prevent sticking until the marmalade sheet off the spoon or a drop
chilled on a plate keeps the track left by a finger pushed through it (225 
degrees).  Remove cinnamon sticks & most of the cloves.  Ladle marmalade into
hot sterilized jars.  Top with 2 thin layers of paraffin wax or process 15
minutes in boiling water bath.

HAPPY CANNING!!

    TOMATO JELLY
    
    
    2 cups tomato juice
    3/4 cup strained lemon juice
    5 cups sugar
    few drops Tabasco
    1/2 teaspoon basil
    1/2 bottle liquid pectin
    
    Combine juices and seasonings.  Bring to a rolling boil.  Add pectin
    and continue boiling while stirring for 3 minutes.  Skim.
    Pour into sterlized glasses and seal.
    
    Makes six 8-oz. glasses.
    
    Jackie
    

    1 1/2 quarts fresh blueberries (4 cups)
        2 tablespoons lemon juice
        1 box powdered fruit pectin
      1/2 teaspoon each cloves, cinnnamon, and allspice
        5 cups (2 1/4 pounds) sugar
    
    Crush washed berries, Measure 4 cups and put in kettle.  Add lemon
    juice, pectin and spices; mix well.  Bring to hard boil over high
    heat, stirring constantly.  At once stir in sugar.  Bring to a full
    rolling boil and boil hard 1 minute, stirring constantly.  Remove
    from heat, and skim off foam.  Then, alternately stir and skim 5
    minutes.  Ladle into glasses.  Cover with paraffin.  Makes about
    9 medium glasses.                   
    

    HOT PEPPER JELLY
    
    3 1/2 pounds MacIntosh or other tart, red-skinned apples
          quartered
    2 c sugar
    1 3/4 c cold water
    1 lemon, quartered and seeds removed
    15 dried hot chilli peppers
    
    1 half-pint (8 oz) jar and lid, sterilized
    
    Combine apples, sugar, water and lemon in 5 quart round dish, cover
    tightly with microwave safe plastic wrap, microwave at 100% power for
    25 minutes.
    
    Remove from oven and carefully pierce plastic with tip of knife to
    release steam.  Carefully uncover dish.  Pass mixture through fine disk
    of a food mill.  Place in a large sieve lined with double thickness of
    dampened cheesecloth, placed over a bowl.  Let drip 15 minutes.  Pour
    liquid in 3 quart bowl.  Microwave, uncovered at 100% power for 18
    minutes, add peppers.  Microwave at 100% power for 5 minutes.
    
    Remove from oven.  strain through sieve to remove peppers.  Pour into
    prepared jar, Seal tightly with lid.  Cool on wire rack.  Store
    refrigerate for 2 to 3 weeks.
    
    N.B.
    
    You may use the strained pulp as applesauce
    

    Reply (.2) says to use "15 dried hot chilli peppers" and I'm wondering
    what kind to use. Someone recently gave me a jar of pepper jelly which
    I really liked and which seems to have been made pretty close to this
    recipe (it used a dried red chile and not jalapenos). I have a number
    of dried chiles from this year's garden including thai, cayenne,
    chimayo, ancho, pasilla, and some red jalapenos. I suppose I could use
    any of them and end up with a slightly different taste and hottness.
    I'm wondering which ones are most commonly used for this sort of
    recipe. Thanks.

	Last year the Health Services was passing out recipe books
	using Nutra-Sweet, I grabbed one and have it here in the
	office for reference..

	They list this recipe for Canned Strawberry Jam.  I haven't
	tried it yet (my strawberries are just starting to turn red),
	but it might be worth a shot..  Sounds pretty good..


			Canned Strawberry Jam


		2 quarts strawberries, fresh or frozen
		1 package low methoxyl pectin (1 3/4 ounces)
		40 packets EQUAL (or Sweet 'N Low)
		4 (8-ounce) freezing containers.

		Mash strawberries to make 4 cups pulp or use
		food processor.  Add pectin, allow to stand
		5-10 minutes.  Cook in microwave-safe pan for
		4-5 minutes until mixture comes to a boil.
		Stir every 2 minutes.  Boil one minutes.  Add
		sugar substitute.  Fill containers to 1/4 inch
		from the top and freese.

		Yield:  4 (8-ounce) contianers
		Serving Size:	1 teaspoon
		Per Serving:	Calories - 4
				Protein - trace
				Carbohydrates - 1 gram
				Fat - trace
		Diabetic Exchange: Free

    I've found jam jars in Donelan's in Littleton.  They keep them in the
    produce section underneath the cooler section for the veggies and
    fruit.  You could probably also find jam jars in a hardware store like
    Aubuchon's or a True value.

Thanks Bon,

I need to pick up some more jars tonight, so I'll hit Capital on my way home.
Last night I stopped at the new market basket in Leominster and picked up a 
case of 4 oz jars.  Unfortunately they didn't have the 8 oz, only 4 oz and 
Mason Jars.  The mason jars looked too big.  I didn't know if the jam would 
spoil by the time I got to the bottom of the jar since there are no 
preservatives.  The Pectin is just a jel and not a preservative right?

Since the canning recipe makes 7 cups and I only had enough jars to hold 6 cups, 
I ended up making some freezer jam last night.  It has to sit for 24 hours. But
I picked it up this morning and it looks good, it's jelling.  If I want to use
one container right away can I skip the freezing step and just put it in the 
refrig?  Or is there a reason it needs to be frozen first?  Anyone know how long
this will last once it goes into the refrigerator?

Oh, one more question.  When reading the information on the jar box it said 
that the lid's are not reusable.  Can I buy just new lids or everytime I want
to can do I need to buy all new jars?  I know on the Pectin box it said to use
NEW jars.  That gets kind of expensive, buying the strawberries, sugar, pectin
and jars.  I was suprised since I find making things at home is usually cheaper
and much better.

Bon, do you know if Capitals carries Pectin too?  I bought a twin pack of liquid
Pectin (Cer something) and it was about $2.59  is that a good or bad price?  
Also, what is the difference between using liquid and powdered?  I was reading a 
little bit in the Better Homes and Gardens cookbook this morning about making
Jam and it said to use specifically what kind is listed in the recipe.  In the
most of the recipes it said to use the powdered form.

BTW, the strawberries I picked yesterday were fantastic!  I'm planning on going 
tomorrow again and more to freeze and to try the strawberry pie in another note.
I wish I had started weeks ago!

The next jam I want to make is Rasberry.  Anyone know when rasberry season is?

Thanks!

Debbi

Yes you can buy just the lids for canning jars.  

Also, I think the reference on the pectin was a poor attempt at saying you 
should buy canning jars rather than use old jelly and relish jars.  The 
regular canning jars are made to be reused.  Although I guess making a 
blanket statement like they did protects them from being sued by someone who
gets poisoned by a used jar (or some such other nonsense).

    Debbi,
    
    	No you dont have to get new jars each year.  They sell lids at True
    Value in Leominster Rt. 12.  The jars should be washed well, I use a
    dishwasher , then soak them in hot water before I re-use them.  Watch
    them closely for nicks... That will cause things to spoil.  I think
    Capitol sells the pectin, but can't remember.  
    
    	I haven't made jam or jelly since the kids moved and there is only 
    hubbie and me home.  
    
    	I have made freezer jam only a couple of times, never wanted to use
    up my freezer space with jars, but I always poured the leftovers in a
    jar and kept it in the frig.... never lasted long enought to spoil.
    
    	Contact me off line if you want to get into more details.
    
    	Raspberry time will be mid - late July.  About the same time as
    Blueberries... Do you have a blueberry source.  I know of this
    GREAT.... place in Ashburnham, for blueberry lovers, 'like me' its the
    kind of place that you go to and think you died and went to heaven.
    
    Bon

Okay, I bought the 8oz jars last night and made the canned jam.  Question, 
after filling and sealing the jars, what is the purpose of turning them 
upside-down for 5 minutes?  Also, it said after 1 hour check the seals or use
USDA method?  I didn't know what I was supposed to do there.

Anyway, I tipped the jars around this morning and all but one jar looked
great.  One of the jars was runny, but the other 9 gelled fine.  Anyone 
have any ideas why this one might not have come out right?  It shouldn't have
anything to do with seterilizing the jars would it?  I used one more jar than 
I thought I would, so I just ran it under hot water for a minute, but didn't 
boil it.  That wouldn't affect the jelling though would it?

Since I don't eat jam, I'm planning on having both the canned and freezer jams
taste tested to see how I did.  The freezer jam looks so much better than the
canned, it keeps it's bright red fresh color.  I can see why most people in here
say it taste better.

Yes, Bon, please tell where your blueberry source is, do they have a rasberry
source too?

Thanks to everyone's answers for making my first time jam experience successful
(I think)!

Debbi

Basic Pepper Jelly

1 cup seeded green pepper (4 at least)
1/4 - 1/3 cup seeded hot peppers (or use more green pepper)
1 1/2 cup white vinegar
6 cups sugar
1 bottle certo
2 oz green food coloring

Put peppers & 1 cup vinegar in blender.  Rinse out with 1/2 cup vingar.
Bring this to a boil witht the sugar in a pot.  Boil until it can NOT be
stirred down.  Remove from heat and let stand 5 minutes, skim off the
foam.  Stir in certo & food coloring.  Place in sterilized jars.
Serve with cream cheese and crackers.

    Sounds like what I was looking for. 
    
    Pardon my ignorance, but what is cirto?
    
    Yasemin

    I believe "Certo" is a brand name for something that goes in jelly...
    
    Edd

    Certo is the brand name of pectin.  You can buy it either powdered
    or liquid.  It has been awhile since I last made jelly, but I used
    to use the liquid.
    
    By the way, once upon a time, sealing jars with paraffin was the way
    to go.  Several years ago the Middlesex County extension service
    sent out notices that this was no longer the safe way to do jams
    and jellies. They now recommend processing everthing in hot water
    baths that you would previously done with paraffin.
    
    The reason:  paraffin is subject to shrinking and expansion thus
    allowing contaminants to enter the preserve.

    It's Certo, a commercial liquid pectin product.  Used to use it years
    ago when I was home making jelly and jam.

    I'd like to make jelly/jam for small gifts this year.  I would like to
    know if I can use baby food jars to can the jam.  If so, what kind of
    sterilization must be done?  If I can use the baby food jars, can I
    also use the covers??
    
    When a recipe says "seal in bottles", what is meant by this?  Do they
    still need to be boiled?  When do I use wax (is this parrafin?)?
    
    I would like to start with apricot jam (in the stores now), and I have
    an ample supply of babyfood jars.  If I cannot use babyfood jars, is 
    there an inexpensive alternative?
    
    Thanks,
    
    Kerrie

    I'm not sure the baby jars will withstand the boiling water.

   I've done the jelly for gift route. I used 8 oz jars (Ball). They were
  very inexpensive (8 for $5, don't quote me)



   - Bob

    	To make sure the jelly doesn't go bad, after it is in the jars
    	and cooled, pour a layer of melted parrafin on top of the jelly
    	and screw the top back on to the jar.  This will keep it from
    	spoiling.

    I use the baby food jars, however, I don't use the 'cook' method for
    making the jam/jelly.  I use the other one that tells you to leave
    at room temp for 24 hours then freeze.
    
    Never had a problem using the jars, I was them real good, boil and let
    them cool down.
    
    Karen
    

    
    
    	
    	WANTED:
    
    		Information on making Wild Grape jelly.  My Grandmother
    	used to make this, and I have a ton of wild grapes at my disposal
    	so I'd like to give it a shot.  I am just going to use a regular
    	grape jelly recipie, and adjust the amount of sugar-if nesseccary.
    
    		My main question is in regards to pectin.  Do I need to use 
    	Certo, or will the grapes gell up themselves after cooking?
    	
    		Thanks
    
    		Chuck
    

	Rep .65


	I believe you'll need to add pectin to get the mixture to gel. I just
	made some peach jam using the new low sugar pectin and it came out
	very nice. I found the pectin in the local supermarket and it's made
	by Ball. For example the "old" pectin called for 7 cups of sugar and
	the new stuff didn't call for any but suggested 1-3 cups if you wanted
	a sweeter product. I'll use the new pectin from now on.

	-mike

    
    I've looked extensively through this file and could not
    find a particular jelly recipe, though another request
    was made for it a long time ago.
    
    Does anyone have a recipe for APPLE CIDER JELLY?  If not,
    how about apple jelly made from apple juice?
    
    I'm planning on making these as Christmas presents.
    

    how about an apple jelley recipe made with apple cider?  Better/richer 
    flavor.
    
    I don't have a recipe at hand but any cook book does as it is a very 
    basic/old recipe.  As a matter of fact any pectin box/bottle will have
    fruit juice recipes included, that you can use.
    
    My only thought on the apple cider, rather than juice, is to strain the 
    cider through a coffee filter.  The goal of fruit jelley is to have 
    the clearest and cider will need to be strained to clear it.
    
    

    
    Joy of Cooking and the Sure-Gel box both have recipes
    that start with the apples themselves, whereas I am
    interested in a recipe that starts with the juice,
    in this case, apple cider.
    
    For a recipe that starts with apple juice, I wonder
    how well apple cider substitutes.  Apple cider seems
    much sweeter to me than apple juice, so I might
    guess that such a recipe would use less sugar.
    

    What would you use Hot Pepper Jelly on?
    
    Pam

>>    What would you use Hot Pepper Jelly on?
    
       I love hot pepper jelly with cream cheese on a cracker.  I've
       never seen any other use for it.

	Karen

What would you use this on? I myself never even heard of this stuff until this
summer.  I hear it's good not only on crackers with cream cheese but also plain
bagels with cheese.  I can't wait to try this as I really enjoy the hot stuff!

I have 7 'over' yielding super cayenne pepper plants that I'm going to try the 
recipe on.  (Wish me luck!)

	I read in one of the earlier notes on this topic where someone read where
peaches were low in pectin.  I did a peach apple jam this weekend that is out of
this world and I didn't add any type of gelling liquid or powder.  My recipe
stated that peaches are very high in natural pectin.  Goes to show you that you
can't even trust your own cookbook these days!  Ha!	
				
Naomi

    	I smear hot pepper jelly on all kinds of stuff! I'll let you use
    your imaginations, but I also use it on food from time to time. I'll
    use it instead of mayo on sandwiches, like chicken breast sandwiches.

    [smirk]

At a recent crafts fair, someone was selling a cranberry horseradish jelly, and
an onion garlic jelly.  They were both delicious!  Does anyone have the recipes
for these?

Thanks,
Laura

    I had found a receipe for Strawberry/Banana jelly this past summer in
    a magazine.  I gave the recipe to a frind who wanted to try it.  And
    now of course that I am looking for it, she can't locate it.  Did
    anybody keep a copy of the recipe?  She thought it was just a standard
    Strawberry and then added 3 ripe banannas.  Does that sound like it
    would work?  They are always stressing to measure acurately.
    
    Thanks for any help...
    			Robin