1/4 cup bacon drippings OR real butter
6 tart apples – cored, sliced
1 tsp. lemon juice
1/4 cup packed brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash ground nutmeg
In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender. Sprinkle with cinnamon and nutmeg.
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.
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.
3 cups apple juice
4 Tbsp classic pectin
1 teaspoon ground mace
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground cinnamon
3 cups sugar
Add apple juice, pectin, mace, cloves, and cinnamon to pot and cook to a full rolling boil.
Stir in sugar to dissolve, and bring to a rolling boil. Cook for 1 minute.
Remove from heat, skim away froth.
Pour into hot sterilized jars, and process in water bath for 10 minutes.
Makes about four 1/2 pint jars.