Apple Jelly

4 cups apple juice (about 3 pounds tart apples and 3 cups water)
2 tablespoons lemon juice
3 cups sugar

 To prepare juice: Select one fourth slightly under ripe and three fourths ripe apples. Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add water; cover ; bring to a boil over high heat. Reduce heat; simmer 20 to 25 minutes or until apples are soft. Strain juice through a damp jelly bag or several layers of cheese cloth.
To make jelly: Put apple juice in a large saucepan. Add lemon juice and sugar, stirring to dissolve sugar. Boil over high heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch head space. Adjust two piece caps. process 5 minutes in a boiling water canner.
Yield: about 4 half pints.

Berry Jelly

Blackberry, Boysenberry, Dewberry, Young berry
3 1/2 cups fruit juice
1 package powdered pectin
2 tablespoons lemon juice
5 cups sugar

Combine fruit juice, pectin and lemon juice in a large saucepan. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch head space. Adjust two piece caps. Process 5 minutes in a boiling water canner.
Yield: about 5 half pints.

Crab Apple Jelly

4 cups crab apple juice (about 3 pounds crab apples and 3 cups water)
4 cups sugar

Prepare juice following Apple Jelly recipe. Put crap apple juice in a large saucepan. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly, to 8 degrees above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch head space. Adjust two piece caps. Process 5 minutes in a boiling water canner.
Yield: about 6 half pints.

Currant Jelly

6 1/2 cups currant juice
1 package powdered pectin
7 cups sugar

Combine currant juice with pectin in a large saucepan. Bring mixture to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. ladle hot jelly into hot,sterilized jars, leaving 1/4th inch head space. Adjust two piece caps. Process 5 minutes in a boiling water canner.
Yield: about 8 half pints.

Grape Jelly (no pectin)

4 cups grape juice (about 3 1/2 pounds Concord grapes and 1/2 cup water)
3 cups sugar

To prepare juice: Select 1/4th firm ripe and 3/4th fully ripe grapes. Wash and stem grapes. Crush grapes. Add water; cover; bring to a boil over high heat. Reduce heat; simmer 10 minutes. Strain juice through damp jelly bag or several layers cheesecloth. To prevent formation of tartar crystals in jelly, let juice stand in a cool place 12 to 24 hours; strain again to remove crystals.
To prepare jelly: Put grape juice in a large saucepan. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. ladle hot jelly into hot, sterilized jars,leaving 1/4th inch head space. Adjust two piece caps. Process 5 minutes in a boiling water canner.
Yield: about 4 half pints.

Quick Grape Jelly

3 cups bottled grape juice
1 package powdered pectin
4 cups sugar

Combine grape juice and pectin in a large saucepan. Bring mixture to a rolling boil. Stir in sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch head space. Process 5 minutes in a boiling water canner.
Yield: about 5 half pints.

Mint Jelly

1 cup firmly packed mint leaves
1 cup boiling water
4 cups apple juice
2 tablespoons lemon juice
3 cups sugar
green food colouring

Put mint leaves in a bowl; add boiling water; let stand 1 hour. Press juice from mint leaves; reserving 1/2 cup mint extract. Combine apple juice, lemon juice and reserved mint extract in a large saucepan. Bring to a boil over high heat. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly sheets from a spoon. Remove from heat. Skim foam if necessary. Add a few drops of green food colouring, if desired. ladle hot jelly into hot sterilized jars, leaving 1/4th inch head space. Adjust two piece caps. Process 5 minutes in a boiling water canner.
Yield: about 4 half pints.

Plum Jelly

5 1/2 cups plum juice
1 package powdered pectin
7 1/2 cups sugar

 Combine juice and pectin in a large saucepan. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch head space. Adjust two piece caps. Process 5 minutes in a boiling water canner.
Yield: about 10 half pints.

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