Joy of Canning by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:54:42+00:00

Raspberry−Habanero Jelly

3 habañero peppers

2 sweet red peppers

1 sweet green pepper

6 ounces fresh red raspberries

2 1/4 cups water

1 cup vinegar

1 package Sure Jel Pectin

4 cups granulated sugar

Chop up the peppers in a processor until they are chopped up fine. Put all but 1/4 cup peppers in a saucepan with raspberries and water. Bring to a boil, cover and reduce heat to simmer and cook 15

minutes.

Press through a sieve or jelly bag. You should have 2 cups prepared juice. Return the juice to a cleaned pot. Add vinegar and reserved chopped peppers. Let cool 15 minutes. Add pectin. Bring to a boil. Add sugar. Bring back to boil and boil hard for 2 minutes. Remove from heat, skim foam. Ladle into hot 1/2 pint jars leaving 1/8" headspace. Seal. Process in a boiling water bath for 5 minutes.

Raspberry−Habanero Jelly

129

Red Grapefruit Jelly

3 1/2 cups freshly squeezed red grapefruit juice

1/4 cup lemon juice

7 cusp granulated sugar

2 (3 ounce) pouches liquid pectin

Red food coloring (optional)

Combine juices and sugar. Bring to a rolling boil for 1 minute. Remove from heat and quickly skim off any foam. Stir in liquid pectin. Add 6 to 8 drops of red food coloring. Ladle into hot sterilized jars and cover with lids and rings. Process jars in boiling water for 10 minutes to seal. Makes 6 jars.

Red Grapefruit Jelly

130

Red Hot Apple Jelly

4 cups apple juice

1 package powdered pectin

4 cups granulated sugar

1/4 cup red hot cinnamon candies

Combine apple juice and pectin in a large microwave−safe bowl. Cover with plastic wrap or wax paper and set in the microwave. Bring to a boil on HIGH setting − about 12 to 14 minutes. Stir twice. Remove from microwave; add sugar and cinnamon candies, stirring well. Return to microwave: cook until mixture returns to a rolling boil, about 10 to 12 minutes, stirring occasionally. Boil hard 1 minute. Remove from oven. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Cap and seal. Process 5 minutes in boiling water canner. Yield: 6 half pints.

Red Hot Apple Jelly

131

Red Pepper Relish

24 sweet red bell peppers, ground (reserve juice)

7 medium onions, chopped fine (reserve juice)

3 cups white vinegar

3 cups granulated sugar

2 tablespoons salt

2 tablespoons mustard seed

Drain some, but not all, of juice from peppers. Combine peppers, onions with juice and all other ingredients in a pot. Bring to boil and simmer 30 minutes, stirring occasionally. Seal at once in jars. Process in boiling water bath for 20 minutes.

Yields 2 quarts.

Excellent with meat or vegetables. Especially good on cream cheese as an appetizer served with crackers.

Red Pepper Relish

132

Red Tomato Jam

4 cups tomatoes

1/2 slice lemon

4 cups granulated sugar, divided

Scald tomatoes, peel. Squeeze out as many seeds and as much juice as possible. Measure 4 cups tomatoes into kettle. Add lemon and 1 cup sugar. Boil for 5 minutes. Add 1 cup sugar. Boil for 3 minutes.

Add remaining sugar. Boil for 20 minutes. Pour hot liquid into sterilized containers; seal. Red Tomato Jam

133

Rhubarb Chutney

8 cups rhubarb, finely chopped

1/2 cups chopped onion

1 1/2 cups chopped

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