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Jellies can be made from a wide variety of fruits, leaves, roots, or blossoms.

First prepare a plant extract as follows:

FROM BLOSSOMS (violet, dandelion, clover, rose, kudzu, etc.) - pour 1 quart boiling water over 1-4 cups blossoms. Use smaller quantity of strongly flavored flowers like dandelion and greater quantity of delicate flowers like violet. Set in refrigerator overnight. Strain and proceed with jelly-making.

FROM LEAVES (mint, thyme, etc.) - treat as blossoms (see above).

FROM ROOTS (sassafras, ginger, etc.) - simmer in water, strain, add water if too strongly flavored. Proceed with jelly-making.

FROM FRUITS, BERRIES (rose hips, elderberry and sumac, muscadines, etc.) - simmer in a little water, strain, proceed with jelly-making.


To one quart extract (prepared as above) add 1 tablespoon lemon juice and 1 package pectin. Bring to a full boil.

Add 5 cups sugar. Bring to a second boil (with constant stirring). Allow to boil for 1 minute; skim. Pour into sterilized jars. Seal.

When this recipe is prepared at home in your own kitchen, the result cannot be compared and should not be confused with any commercially available product. This recipe is not affiliated with and has not been endorsed by any commercial entity or product.
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