Store in a cool, dark place for up to a year. Follow the above homemade jelly recipe to turn your foraged juice into home-canned jelly with a water bath canner. First, forage for flowers and fruit ...

This fun and simple homemade Violet Jelly recipe will have your friends asking for seconds. With minimal effort, you can take ...

High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Low-pectin fruits include: blackberries ...

If you love blackberry jam without seeds, this blackberry jelly recipe will do the trick. The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with ...

learning many methods and recipes from her mother who has a Pennsylvania Dutch background. This excerpt is a recipe for “jam made from the pulp left after making jelly.” ...

1 packet (85 gm) flavored Jelly 2 cups water 1 cup mixed fruit, chopped fine 6 Individual glasses for setting the jelly Boil one cup of the water. Sprinkle the contents of the packet over it and stir ...

Put the fruit in a steel or glass container, cover with water and keep overnight. When slightly thinner than jam consistency, add the sugar and lemon juice. 6. Lower the heat and keep stirring till ...

Make sure to let them cool before filling or your jam or pudding will run right out ... Note: You will need a wooden skewer and a piping bag for this recipe. 1. Heat around 3 inches of oil in ...

The key to this recipe is not to rush the process and to allow the liquid to drip through a muslin cloth. Simmer the jelly until the consistency is at setting point, then boil for an extra few ...