3 1⁄2 cups fresh pureed pineapple (NOT canned!)
1 cup cream of coconut (do NOT use coconut milk)
1⁄3 cup white rum
1⁄4 cup lemon juice
6 1⁄2 cups sugar
2 (3 ounce) envelopes liquid pectin
In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.
Stir in sugar and bring to a full rolling boil (one that can’t be stirred down) over high heat. Stir constantly, boil hard for three minutes. Remove from heat and stir in pectin. Skim off any foam.
Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Apply lids and rings and tighten rings just fingertip tight.
Process jars in boiling water bath canner for 5 minutes.
Let sit at room temperature until set. Check seals — center of lids should be indented.
Refrigerate any unsealed jar up to 3 weeks.
NOTE: Do NOT use coconut milk!
This made 9 half pints and 1 quarter pint(1/2 cup).
2 cups of your favorite fresh herb leaves or flowers (if using dry herbs, use 1 cup)
2 cups water, apple juice or white wine
1/4 cup fresh lemon juice or white wine vinegar
4 cups sugar (white or brown)
3 ounces liquid fruit pectin or 2 tablespoons dry pectin
pinch of salt
1-2 drops food color, optional
Wash half-pint jelly jars in the dishwasher, or sterilize in boiling water. Keep jars hot until ready to fill with jelly. Use new Ball or Kerr canning lids, and keep them in hot water.
Coarsely chop your chosen herbs and put in a medium saucepan. Add 2 cups of water or juice and bring to a constant boil for about 10 seconds. Remove from heat and let stand until completely cooled. Strain, discarding herbs, so that you have 1 1/2 cups of the liquid.
Pour the herbal infusion (liquid) into a large cooking pot and add lemon juice or vinegar and the sugar. Bring to a hard boil, then add the liquid pectin and continue to boil for exactly one minute. Remove from heat and skim off any foam and discard it.
Pour the hot jelly immediately into hot, half-pint jelly jars, filling them to within 1/2 inch of the top. Wipe the rims of the jars with a damp cloth and screw on the hot lids, just lightly tightening. Tip the covered jars upside down for about a minute to coat the inside and create a seal. Place right side up on a towel and let cool. Label and store in a cool, dark place. Your jelly will keep for 1-2 years.
1/2 a red bell pepper, minced
1 red chili, minced
1 lemon (zest and juice only)
3/4 cup water
1/4 cup apple cider vinegar
1 1/4 cups sugar
Peel or cut the rind off of two oranges. Slice the rind into thin strips.
Remove and discard the peel and the most of the white membrane from the rest of the oranges. Cut the oranges into sections, then into quarters.
Pour the water and apple cider vinegar into a pot and turn on the heat to medium high. Toss in the chopped chilies, peppers, sliced orange rind, lemon zest and lemon juice into the pot.
As soon as the mixture starts to boil, reduce the heat to medium, then add the cut orange sections and sugar.
Allow the mixture to simmer, stirring occasionally and scraping the bottom of the pan to keep it from burning.
As soon as it starts to thicken up, turn down the heat to low.
Test the consistency of the jelly by setting aside about half a teaspoon and allowing it to cool.
If the jelly is still runny, let it simmer a bit longer and keep testing every 5 minutes or so.
Once you are happy with the consistency, put the sauce into a jar (or jars). Let it cool completely.
3 cups 100% apple juice
1 inch piece fresh ginger, finely grated
4 Tbsp Ball® RealFruit™ Classic Pectin
1/2 tsp Butter or margarine
3 cups granulated sugar
4 Ball® Half-pint (8 oz) glass preserving jars with lids and bands
Sterilize and dry jars for jelly, and set side.
Combine apple juice, grated ginger, and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve.
Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.