Lemon-Strawberry Jelly
rec.food.preserving/rd39462
From: The Cooking Diary of Onnie Nichols
My grandmother used to make this every summer.
2 cups Strawberry juice
1 1/4 cups Lemon juice
3 Rose geranium leaves
6 3/4 cups Sugar
1 Bottle fruit pectin
Grate lemon rind. Add juice and let stand 10 minutes. Press juice through several layers of dampened cheesecloth. Wash, and remove stems and hulls from 1 1/2 quarts fully ripened strawberries. Crush thoroughly. Drain through jelly bag. Combine juices, geranium leaves and sugar. Heat rapidly to boiling. Remove geranium leaves. Add fruit pectin. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard minute. Remove from fire. Skim. Fill 1/2-pint jelly jars to within 1/4-inch of top. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.
rec.food.preserving/rd39462
From: The Cooking Diary of Onnie Nichols
My grandmother used to make this every summer.
2 cups Strawberry juice
1 1/4 cups Lemon juice
3 Rose geranium leaves
6 3/4 cups Sugar
1 Bottle fruit pectin
Grate lemon rind. Add juice and let stand 10 minutes. Press juice through several layers of dampened cheesecloth. Wash, and remove stems and hulls from 1 1/2 quarts fully ripened strawberries. Crush thoroughly. Drain through jelly bag. Combine juices, geranium leaves and sugar. Heat rapidly to boiling. Remove geranium leaves. Add fruit pectin. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard minute. Remove from fire. Skim. Fill 1/2-pint jelly jars to within 1/4-inch of top. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.
MsgID: 204320
Shared by: Betsy at Recipelink.com
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
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