BEEF BONANZA (48)
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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.
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