5 cups apple cider
1 cinnamon stick
1 strip lemon or orange zest
1/2 teaspoon whole cloves
2 cups granulated sugar
1 package low or no sugar needed powdered pectin (such as Ball)
1 cup packed brown sugar
If you are going to preserve the jelly, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
Measure 1/4 cup of granulated sugar into a small bowl and add the pectin. In another medium bowl, combine the remaining 1 3/4 cups of granulated sugar and the brown sugar. Set aside.
Pour the apple cider into a large, heavy-bottomed pot. Tie the cinnamon stick, lemon zest, and cloves in piece of cheesecloth and add it to the pot. Bring to a boil over high heat. Add the sugar-pectin mixture and return to a full rolling boil, stirring constantly. Stir in remaining sugar mixture and return to a full rolling boil. Boil hard for one minute.
Remove the pot from the heat and discard the cheesecloth. Skim any foam from the surface of the jelly with a cold metal spoon.
Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
3/4 cup diced onion
1/2 cup diced green pepper
1/4 cup diced celery
1 tsp. chopped garlic
1 Tbls. butter OR margarine
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. ground mustard seed
1/2 tsp. Worcestershire sauce
12 oz. can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 lb. crawfish meat OR ↓
1/2 lb. cubed chicken OR ↓
1/2 lb. raw, peeled shrimp
3 Tbls. sliced green onions
1 Tbls. chopped fresh parsley
3 cups Rice Pilaf
Saute garlic, onion, celery, and green pepper in butter until soft.
Stir in next 8 ingredients.
Bring to a simmer and continue cooking until meat is cooked through.
Stir in green onion and parsley.
Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
Pour Etouffee over rice.
6-7 cups yellow honeysuckle blossoms, remove green tips
6 tablespoons powdered pectin
4 cups of boiling hot water
1/3 cup of fresh lemon juice
4 1/2 cups of granulated sugar
Gather your honeysuckle blossoms. Remove all greens and debris. Rinse in a colander.
When removing the green tips don’t remove the stamen, it will pull all that amazing flavor out.
Boil 4 cups of water.
Place the honeysuckle blossoms in a tall jar or pitcher with a lid, and pour the hot boiling water over them. Allow this to sit for 12 hours (overnight).
Using a sieve, strain the flowers from the Infusion Water.
Heat the infusion water in a large pot on the stove until boiling. Add the powdered pectin and the lemon juice. Boil for 1 minute, stirring frequently.
Stir in the sugar and heat continue heating on medium high stirring constantly.
When the mixture hits 220 degrees you’re done.
Ladle the liquid into the jars leaving about a 1/2″ of head space at the top.
Seal the jar with the lids. Flip the jars upside down for about 10 minutes.
Flip them upright and place in a cool, dry place for 24 hours to continue cooling. You should hear them pop when they seal.
When completely cooled, be sure to test jars for proper sealing.
2 (6 ounce) cans frozen orange juice concentrate
2 1/2 cups water
1 (1.75 ounce) package powdered fruit pectin
4 1/2 cups white sugar
6 half pint canning jars with lids and rings
Place the orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once the mixture reaches a boil, add the sugar, and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from the heat and skim off any scum that has formed at the top.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).