Recipe(tried): Jellies Made without Pectin - Apple, Spiced Apple and Blueberry, Cranberry, Mint, Quince and Cranber

Jellies Made Without Pectin

Apple, Apple and Blueberry, Cranberry, Mint and Quince and Cranberry

APPLE JELLY:

3 pounds tart red apples
4 cups water
3 cups sugar

Wash apples, cut out any blemishes and the stem and blossom ends, but do not peel or remove the core. Cut apples into eights. Put fruit in a flat-bottomed saucepan and add water. Cover and simmer until the juice flows freely, about 15 minutes. Strain through a damp jelly bag or several layers of dampened cheesecloth. For crystal clear jelly, do not squeeze or press the bag. Measure juice into a deep saucepan. There should be 4 cups.

Boil for 5 minutes. Stir in sugar and boil rapidly to the jelly stage 220 degrees F. on a candy and jelly thermometer. Skim any foam from mixture and pour into hot sterilized jars. Store in refrigerator or process in boiling water bath. Makes four or five 1/2 pint jars.

SPICED APPLE AND BLUEBERRY JELLY:

2 1/2 quarts green apple parings or apples
1 cup blueberries
Rind of 1 orange
1 teaspoon ground mace
Few whole cloves
1/4 cinnamon stick
Water
2 cups sugar

Cook apple parings and cores, removing only blossom ends, with blueberries, orange rind, and spices in water barely to cover until juice is extracted. Strain through flannel cloth or cheesecloth. There should be from 2 1/2 to 3 cups juice. Add sugar and cook until juice sheets from spoon. Jelly should be skimmed several times during cooking. Pour into hot sterilized jars. Store in refrigerator or process in boiling water bath. Makes about four 1/2 pint jars.

CRANBERRY JELLY:

2 cups cranberries
1 cup boiling water
1 cup sugar

Pick over and wash cranberries; drain. Add water and boil for 20 minutes; rub through sieve. Cook pulp for 3 minutes. Add sugar, mix well, and cook for 2 minutes longer. Pour into jelly glasses or small molds and chill for at least 24 hours. Makes 6 servings.

MINT JELLY:

Use any apple jelly recipe, cooking 1 cup chopped mint leaves with each 1 1/2 pounds apples when preparing juice for jelly. Color a delicate green with vegetable coloring.

QUINCE AND CRANBERRY JELLY:

12 large quinces
Water
2 pounds cranberries
Sugar

Wash fruit. Cut quinces into quarters, cover with water, and cook until tender. Add cranberries and cook until skins burst. Strain through jelly bag. Measure juice. For each 1 cup juice, measure 3/4 cup sugar. Boil juice for 12 minutes; add sugar, stirring until well mixed. Boil until jelly sheets from spoon. Pour into hot sterilized jars, cool slightly. Store in refrigerator or process in boiling water bath. makes about twelve 1/2 pint jars.