Asiago Cheese Bread
3 ¾ cups flour
1 envelope (2 ¼ tsp) dry yeast
1 ½ tsp salt
1 tsp sugar
¼ tsp black pepper
1 ¼ cups milk
2 tbsp butter, cut up
1 ¼ cups Asiago cheese, shredded
1 large egg
1.) In a large bowl, combine 1 ½ cups of the flour, yeast, salt, and pepper. Melt butter in milk until it reaches 120-130 degrees F. Stir milk into flour mixture until smooth. Stir in 1 cup cheese.
2.) Gradually stir in another 2 cups flour to make a soft dough. Knead until smooth and elastic adding flour if needed.
3.) Oil a large bowl. Add dough, turn to coat. Cover with a clean, damp towel and let rise until double. Check at 1 hour and every 30 minutes afterward. It may take 2 ½ hours to double, depending on the ambient temperature of the dough’s location.
4.) Punch down, form into two loaves. Spray baking sheet (or use parchment paper). Place loaves on pan, let rise, covered until doubled (should only take 45 minutes this time). Preheat oven to 375 degrees F.
5.) Slash dough with serrated knife. Brush lightly with beaten egg and sprinkle top with remaining cheese. You may sprinkle with herbs to if desired. Bake 30-35 minutes until done. Cool before slicing (if you can wait that long).
Wednesday, June 23, 2010
Olive Oil Rosemary Bread
Olive Oil Rosemary Bread
1/3 cup Extra Virgin Olive Oil
2 tsp dried rosemary
4 1/3 cup bread flour
2 1/4 tsp sea salt
2 1/2 tsp yeast
1 3/8 cup warm water
1.) Combine the olive oil and rosemary, let stand for 10 minutes or longer.
2.) Place the flour salt and yeast into a bowl (a mixer is a very handy tool for this bread). Pour in the olive oil/rosemary mixture and mix until thoroughly incorporated.
3.) Add the water in a steady stream only as fast as the flour will accept it. After the dough has formed a ball, let the mixer knead it for one minute, or knead by hand for 5-10 minutes.
4.) Remove the dough from the bowl and form into a ball. Place in a food bag and seal. Let rise in a warm place for about one hour. Punch down and let rise for another hour. Punch down and let rest for 10 minutes.
5.) Place the dough onto a lightly floured surface and roll into a loaf (or braid, it's beautiful braided). Transfer to a baking pan (with either a dusting of cornmeal or parchment paper to prevent sticking). Cover tightly with plastic wrap (I've always just used a damp flour sack to cover it with). Let rise at room temperature for 45-60 minutes.
6.) 15 minutes before baking, preheat the oven to 450 degrees F. Uncover the loaf and dust with flour if desired. Bake at 450 degrees F for 10 minutes. Reduce the heat to 375 degrees F and bake for an additional 20-25 minutes, until browned and hollow sounding when tapped.
1/3 cup Extra Virgin Olive Oil
2 tsp dried rosemary
4 1/3 cup bread flour
2 1/4 tsp sea salt
2 1/2 tsp yeast
1 3/8 cup warm water
1.) Combine the olive oil and rosemary, let stand for 10 minutes or longer.
2.) Place the flour salt and yeast into a bowl (a mixer is a very handy tool for this bread). Pour in the olive oil/rosemary mixture and mix until thoroughly incorporated.
3.) Add the water in a steady stream only as fast as the flour will accept it. After the dough has formed a ball, let the mixer knead it for one minute, or knead by hand for 5-10 minutes.
4.) Remove the dough from the bowl and form into a ball. Place in a food bag and seal. Let rise in a warm place for about one hour. Punch down and let rise for another hour. Punch down and let rest for 10 minutes.
5.) Place the dough onto a lightly floured surface and roll into a loaf (or braid, it's beautiful braided). Transfer to a baking pan (with either a dusting of cornmeal or parchment paper to prevent sticking). Cover tightly with plastic wrap (I've always just used a damp flour sack to cover it with). Let rise at room temperature for 45-60 minutes.
6.) 15 minutes before baking, preheat the oven to 450 degrees F. Uncover the loaf and dust with flour if desired. Bake at 450 degrees F for 10 minutes. Reduce the heat to 375 degrees F and bake for an additional 20-25 minutes, until browned and hollow sounding when tapped.
Homemade Apple Pie
Apple Pie
1 homemade pie crust
5 ½ cups peeled, cored, sliced cooking apples
1 tbsp lemon juice
½ cup granulated sugar
¼ cup brown sugar, packed
3 tbsp flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
Topping:
Either strips of pie crust or:
¾ cup flour
¼ cup granulated sugar
¼ cup brown sugar, packed
1/3 cup butter, room temperature
Preheat oven to 375 degrees F.
Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon, and nutmeg. Pile into crust.
For the crumb topping:
In a medium bowl, with a pastry cutter, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples. Bake at 375 degrees F for 50 minutes.
1 homemade pie crust
5 ½ cups peeled, cored, sliced cooking apples
1 tbsp lemon juice
½ cup granulated sugar
¼ cup brown sugar, packed
3 tbsp flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
Topping:
Either strips of pie crust or:
¾ cup flour
¼ cup granulated sugar
¼ cup brown sugar, packed
1/3 cup butter, room temperature
Preheat oven to 375 degrees F.
Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon, and nutmeg. Pile into crust.
For the crumb topping:
In a medium bowl, with a pastry cutter, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples. Bake at 375 degrees F for 50 minutes.
Never Fail Pie Crust
Never Fail Pie Crust (makes ~3-6 crusts)
1 pound room temperature shortening
5 cups flour, sifted
1 tsp baking powder
1 tsp salt
1 egg
1 tsp vinegar
cold water
Cut shortening into flour, baking powder and salt with a pastry cutter. Continue until pieces are the size of large rice. Whisk egg in clear measuring cup. Add vinegar to cup. Fill cup to 3/4 mark with cold water. Whisk again. Add egg mixture to flour mixture. Mix with a fork, then with your hands. Only work it until it all sticks together. Divide dough into 6-8 balls, freeze to store.
1 pound room temperature shortening
5 cups flour, sifted
1 tsp baking powder
1 tsp salt
1 egg
1 tsp vinegar
cold water
Cut shortening into flour, baking powder and salt with a pastry cutter. Continue until pieces are the size of large rice. Whisk egg in clear measuring cup. Add vinegar to cup. Fill cup to 3/4 mark with cold water. Whisk again. Add egg mixture to flour mixture. Mix with a fork, then with your hands. Only work it until it all sticks together. Divide dough into 6-8 balls, freeze to store.
Speedy Jambalaya
Speedy Jambalaya
1 1/3 cup uncooked long grain rice
1 large onion, halved and sliced
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
2 tsp olive oil
3 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
3 bay leaves
1 tsp salt
1 tsp paprika
½ tsp dried thyme
½ tsp ground black pepper
¼ tsp hot sauce
2 cans (15 ½ oz each) black eyed peas, rinsed and drained
¾ pound fully cooked andouille or Italian sausage links, sliced
¼ cup minced, fresh parsley (optional, for topping)
1.) Cook rice according to package directions.
2.) Meanwhile, in a large skillet, sauté onion and peppers in oil for 4 minutes. Add garlic, cook for 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika, thyme, pepper, and hot sauce. Bring to a boil.
3.) Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage, heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley if desired.
1 1/3 cup uncooked long grain rice
1 large onion, halved and sliced
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
2 tsp olive oil
3 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
3 bay leaves
1 tsp salt
1 tsp paprika
½ tsp dried thyme
½ tsp ground black pepper
¼ tsp hot sauce
2 cans (15 ½ oz each) black eyed peas, rinsed and drained
¾ pound fully cooked andouille or Italian sausage links, sliced
¼ cup minced, fresh parsley (optional, for topping)
1.) Cook rice according to package directions.
2.) Meanwhile, in a large skillet, sauté onion and peppers in oil for 4 minutes. Add garlic, cook for 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika, thyme, pepper, and hot sauce. Bring to a boil.
3.) Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage, heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley if desired.
Homemade Pizza Crust
Homemade Pizza Crust
1 package (2 1/4 tsp) active dry yeast
1 tsp white sugar
1 cup warm (110-120 degrees F) water
2 1/2 cup bread flour
2 tbsp olive oil
1 tsp salt
Preheat oven to 450 degrees F. In a large bowl, dissolve yeast and sugar in water. Let stand until creamy (~10 minutes). Stir in flour, salt, and oil. Beat until smooth. Let rest for five minutes. Turn out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Spread out with hands. Spread on sauce and toppings and bake in a preheated oven for 15-20 minutes or until golden brown. Let stand for five minutes before slicing.
1 package (2 1/4 tsp) active dry yeast
1 tsp white sugar
1 cup warm (110-120 degrees F) water
2 1/2 cup bread flour
2 tbsp olive oil
1 tsp salt
Preheat oven to 450 degrees F. In a large bowl, dissolve yeast and sugar in water. Let stand until creamy (~10 minutes). Stir in flour, salt, and oil. Beat until smooth. Let rest for five minutes. Turn out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Spread out with hands. Spread on sauce and toppings and bake in a preheated oven for 15-20 minutes or until golden brown. Let stand for five minutes before slicing.
Creole Seasoning
Creole Seasoning
7 ½ tsp paprika
2 tbsp garlic powder
1 tbsp salt
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp cayenne (or to taste)
1 tbsp black pepper
Mix together in a small bowl and store in an airtight container.
7 ½ tsp paprika
2 tbsp garlic powder
1 tbsp salt
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp cayenne (or to taste)
1 tbsp black pepper
Mix together in a small bowl and store in an airtight container.
Fajita Seasoning
Fajita Seasoning
1 tbsp cornstarch
2 tsp chili powder (or to taste)
1 tsp salt
1 tsp paprika
1 tsp sugar
¾ tsp powdered chicken bullion
½ tsp onion powder
¼ tsp garlic powder
¼ tsp ground cumin
Mix together in a small bowl and store in an airtight container. 2 tbsp = 1 seasoning packet
1 tbsp cornstarch
2 tsp chili powder (or to taste)
1 tsp salt
1 tsp paprika
1 tsp sugar
¾ tsp powdered chicken bullion
½ tsp onion powder
¼ tsp garlic powder
¼ tsp ground cumin
Mix together in a small bowl and store in an airtight container. 2 tbsp = 1 seasoning packet
Spaghetti Sauce
This recipe came from one of my mothers friends and it makes the best spaghetti/marinara sauce I've ever tried.
Linda’s Spaghetti Sauce (makes ~4-5 quart jars)
1 peck of tomatoes
24 oz tomato paste
1 tsp dried oregano
½ tsp dried basil
1/8 cup salt
¼ cup sugar
½ cup olive oil/salad oil
2 cloves garlic, chopped
½ pound onion, chopped
Cook in a large saucepan for one hour. Prepare canner, jars, and lids. Pour hot sauce into hot jars, leaving ½ inch headspace. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase until fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes. Remove jars, cool and store.
Linda’s Spaghetti Sauce (makes ~4-5 quart jars)
1 peck of tomatoes
24 oz tomato paste
1 tsp dried oregano
½ tsp dried basil
1/8 cup salt
¼ cup sugar
½ cup olive oil/salad oil
2 cloves garlic, chopped
½ pound onion, chopped
Cook in a large saucepan for one hour. Prepare canner, jars, and lids. Pour hot sauce into hot jars, leaving ½ inch headspace. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase until fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes. Remove jars, cool and store.
Cherry Jam
Cherry Jam (makes ~3 four ounce jars)
1 pound cherries, halved and pitted
The juice and zest of one lime
1/8 tsp almond extract
½ cup water, optional
2/3 cup sugar
1.) Prepare canner, jars, and lids.
2.) Heat cherries in a 2 quart pot over medium heat. Add the lime and almond extract. Bring to a boil and cook until the cherries are tender, about 15-20 minutes. If not much juice has come out, add some water, up to ½ cup.
3.) Add sugar and stir for a few minutes. Cook jam until it reaches 215-220 degrees F.
4.) Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
5.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.
1 pound cherries, halved and pitted
The juice and zest of one lime
1/8 tsp almond extract
½ cup water, optional
2/3 cup sugar
1.) Prepare canner, jars, and lids.
2.) Heat cherries in a 2 quart pot over medium heat. Add the lime and almond extract. Bring to a boil and cook until the cherries are tender, about 15-20 minutes. If not much juice has come out, add some water, up to ½ cup.
3.) Add sugar and stir for a few minutes. Cook jam until it reaches 215-220 degrees F.
4.) Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
5.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.
Lemon Jelly
Lemon Jelly (makes ~10 half pint jars)
4 cups lemon juice
7 cups sugar
1 box (2-3 oz pouches) liquid pectin
1.) Prepare canner, jars, and lids.
2.) Slowly bring sugar and lemon juice to a boil, stirring constantly.
3.) Add the liquid pectin and bring back to a rolling boil continuing to stir. Boil for one minute, and then remove from heat. Skim off foam if necessary.
4.) Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
5.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.
4 cups lemon juice
7 cups sugar
1 box (2-3 oz pouches) liquid pectin
1.) Prepare canner, jars, and lids.
2.) Slowly bring sugar and lemon juice to a boil, stirring constantly.
3.) Add the liquid pectin and bring back to a rolling boil continuing to stir. Boil for one minute, and then remove from heat. Skim off foam if necessary.
4.) Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
5.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.
Strawberry Lemonade Concentrate
Strawberry Lemonade Concentrate (makes ~7 pint jars)
6 cups hulled strawberries
4 cups lemon juice
6 cups sugar
1.) Prepare canner, jars, and lids.
2.) In a blender or food processor fitted with a metal blade, working in batches, purée strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice (you can swirl the lemon juice in the blender or food processor to remove any strawberry purée that doesn’t want to come out) and sugar and stir to combine. Heat to 190 degrees F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
3.) Ladle hot concentrate into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
4.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat. Remove canner lid. Wait five minutes, then remove jars, cool and store.
***To reconstitute: mix one part concentrate with one part water or ginger ale. Adjust to taste.
6 cups hulled strawberries
4 cups lemon juice
6 cups sugar
1.) Prepare canner, jars, and lids.
2.) In a blender or food processor fitted with a metal blade, working in batches, purée strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice (you can swirl the lemon juice in the blender or food processor to remove any strawberry purée that doesn’t want to come out) and sugar and stir to combine. Heat to 190 degrees F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
3.) Ladle hot concentrate into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
4.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat. Remove canner lid. Wait five minutes, then remove jars, cool and store.
***To reconstitute: mix one part concentrate with one part water or ginger ale. Adjust to taste.
Red Pepper and Garlic Jelly
Red Pepper and Garlic Jelly (makes ~3 half pint jars)
1 cup finely chopped, seeded red bell pepper
3 large cloves garlic, cut into thin slivers
¾ cup cider vinegar
3 cups sugar
1 pouch (3 oz) liquid pectin
1.) Prepare canner, jars, and lids.
2.) In a large, deep, stainless steel saucepan, combine red pepper, garlic and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for one minute. Remove from heat and quickly skim off foam.
3.) Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
4.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.
1 cup finely chopped, seeded red bell pepper
3 large cloves garlic, cut into thin slivers
¾ cup cider vinegar
3 cups sugar
1 pouch (3 oz) liquid pectin
1.) Prepare canner, jars, and lids.
2.) In a large, deep, stainless steel saucepan, combine red pepper, garlic and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for one minute. Remove from heat and quickly skim off foam.
3.) Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
4.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.
Balsamic Red Pepper Jelly
Balsamic Red Pepper Jelly (makes ~ 7 four ounce jars)
5 medium red bell peppers, stemmed and seeded
3 medium jalapeño peppers, stemmed, seeded, and deveined
2 cloves garlic
½ cup red wine vinegar
3 tbsp balsamic vinegar
2 tbsp lemon juice
1 package (1.75 oz) regular powdered pectin
3 ¼ cups sugar
1.) Finely dice enough red pepper to measure ½ cup and set aside. In a blender or food processor fitted with a metal blade, purée remaining red peppers, jalapeño peppers, and garlic until smooth.
2.) Transfer purée to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 30 minutes. Measure 1 ½ cups pepper juice. Add ½ cup boiling water to pulp in the bag to extract additional juice if needed.
3.) Prepare canner, jars, and lids. Transfer pepper juice to a large, deep, stainless steel saucepan. Add reserved diced red pepper, red wine vinegar, balsamic vinegar, and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for one minute. Remove from heat and quickly skim off foam.
4.) Quickly place hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
5.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat. Remove canner lid. Wait five minutes, then remove jars, cool and store.
5 medium red bell peppers, stemmed and seeded
3 medium jalapeño peppers, stemmed, seeded, and deveined
2 cloves garlic
½ cup red wine vinegar
3 tbsp balsamic vinegar
2 tbsp lemon juice
1 package (1.75 oz) regular powdered pectin
3 ¼ cups sugar
1.) Finely dice enough red pepper to measure ½ cup and set aside. In a blender or food processor fitted with a metal blade, purée remaining red peppers, jalapeño peppers, and garlic until smooth.
2.) Transfer purée to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 30 minutes. Measure 1 ½ cups pepper juice. Add ½ cup boiling water to pulp in the bag to extract additional juice if needed.
3.) Prepare canner, jars, and lids. Transfer pepper juice to a large, deep, stainless steel saucepan. Add reserved diced red pepper, red wine vinegar, balsamic vinegar, and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for one minute. Remove from heat and quickly skim off foam.
4.) Quickly place hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
5.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat. Remove canner lid. Wait five minutes, then remove jars, cool and store.
Fruit Jellies
The following recipes all use the same directions:
Pomegranate Jelly (makes ~6 half pint jars)
3 ½ cups pomegranate juice
1 package (1.75 oz) regular powdered fruit pectin
5 cups granulated sugar
Red Raspberry Jelly (makes ~6 half pint jars)
4 cups red raspberry juice
4 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
5 ½ cups sugar
Blackberry Jelly (makes ~5 half pint jars)
3 ½ cups blackberry juice
2 tbsp lemon juice
1 package (1.75 oz) regular powdered fruit pectin
5 cups sugar
Strawberry Jelly (makes ~5 half pint jars)
3 ½ cups strawberry juice
1 package (1.75 oz) regular powdered fruit pectin
4 ½ cups sugar
Elderberry Jelly (makes ~5 half pint jars)
3 cups elderberry juice
4 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
4 ½ cups sugar
Peach Jelly (makes ~5 half pint jars)
3 cups peach juice
½ cup lemon juice
1 package (1.75 oz) powdered fruit pectin
5 cups sugar
Pear Jelly (makes ~6 half pint jars)
4 cups pear juice
2 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
5 ½ cups sugar
Plum Jelly (makes ~8 half pint jars)
5 ½ cups plum juice
1 package (1.75 oz) powdered fruit pectin
7 ½ cups sugar
Directions
1.) Prepare canner, jars, and lids.
2.) Place pomegranate juice in a large, deep stainless steel saucepan. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for one minute. Remove from heat and quickly skim off foam.
3.) Quickly place hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
4.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat. Remove canner lid. Wait five minutes, then remove jars, cool and store.
Pomegranate Jelly (makes ~6 half pint jars)
3 ½ cups pomegranate juice
1 package (1.75 oz) regular powdered fruit pectin
5 cups granulated sugar
Red Raspberry Jelly (makes ~6 half pint jars)
4 cups red raspberry juice
4 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
5 ½ cups sugar
Blackberry Jelly (makes ~5 half pint jars)
3 ½ cups blackberry juice
2 tbsp lemon juice
1 package (1.75 oz) regular powdered fruit pectin
5 cups sugar
Strawberry Jelly (makes ~5 half pint jars)
3 ½ cups strawberry juice
1 package (1.75 oz) regular powdered fruit pectin
4 ½ cups sugar
Elderberry Jelly (makes ~5 half pint jars)
3 cups elderberry juice
4 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
4 ½ cups sugar
Peach Jelly (makes ~5 half pint jars)
3 cups peach juice
½ cup lemon juice
1 package (1.75 oz) powdered fruit pectin
5 cups sugar
Pear Jelly (makes ~6 half pint jars)
4 cups pear juice
2 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
5 ½ cups sugar
Plum Jelly (makes ~8 half pint jars)
5 ½ cups plum juice
1 package (1.75 oz) powdered fruit pectin
7 ½ cups sugar
Directions
1.) Prepare canner, jars, and lids.
2.) Place pomegranate juice in a large, deep stainless steel saucepan. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for one minute. Remove from heat and quickly skim off foam.
3.) Quickly place hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
4.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat. Remove canner lid. Wait five minutes, then remove jars, cool and store.
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