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Canning recipes for Fruits, coming soon! Grape Jelly
Sort, wash, and remove the stems and leaves from about 4 1/2 pounds of
grapes. Crush the grapes, then add a cup of water. Cover the pan. Bring to a
boil and simmer for about 10 minutes. Place the fruit and liquid in a jelly bag
and extract the juice. Place the juice in a container in the refrigerator
overnight. Filter through two or more thicknesses of cheesecloth to remove the
crystals which form in the juice. Follow the procedure under Making Jelly.
Orange Marmalade
Wash the fruit, but do not peel. Cut the fruit into very thin slices, then
cut it into strips. Discard seeds. Measure the sliced fruit and add water at the
ratio of 5 cups per 1 cup of fruit. Soak the fruit 2 hours, then heat to a boil.
Boil for 1 hour until the volume has been reduced to about half the original
volume. Add the sugar and the Home-Jell. Cook until the temperature is about 9º
F above boiling. Fill the product into clean, hot jars. Close and process 10
minutes in boiling water bath.
Sort and wash apples and remove stems. Do not core. Cut the fruit into small
pieces. Add 1 cup of water to each pound of chopped apples. Cover the kettle and
bring to a boil. When the batch starts to boil, reduce heat and simmer about
25-30 minutes, until the fruit is tender but not mushy. Place contents of the
kettle into a jelly bag. Let the juice drip into a clean pan. Follow the
procedure under Making Jelly. Spiced apple jelly can be made by adding a few whole spices to the cooking apples. Added spice should be tied up in a cloth bag. Crabapple jelly may be made by this procedure.
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