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Category: Gifts in a Jar – Canning

Jelly Recipe

2 C (500ml) Freshly Squeezed Lemon Juice, strained (about 13 lemons)
1 C (250ml) Water
1 C (250ml) Pure Honey, I like to use orange or clover honey
3 1/2 (700g) Sugar (use exactly this amount do not alter)
1 box Powdered Fruit Pectin (box= 1 3/4 oz 52.5g)
1 T Poppy Seeds

Start to process the jars using the hot bath method. See included information on the canning jars or above
in the recipe information.

In a large nonreactive pot, over medium high heat, combine the lemon juice, water, honey and fruit pectin.

Bring to a rolling boil stirring as needed to dissolve and incorporate the pectin.

Once the lemon mixture is boiling and the pectin is dissolved, add all the sugar and bring the mixture back to a boil.

Boil for 1 minute and then remove from heat and let cool for 5 minutes.

If you like skim off the foam on the top of the jelly.

Stir in the poppy seeds.

Using tongs, remove a jar from the hot water bath and ladle in your beautiful jelly to 1/4 inch from the top
of the jar. A canning funnel really helps in this step and they are inexpensive.

Wipe the mouth of the jar and place the seal firmly on top and then screw on the ring.

Place the sealed jar back in the hot water bath.

Repeat for all the jars until you have canned all your jelly.

Process (bring the hot water bath back to a boil) the jars for another 15 minutes.

Now you are just about done!

Remove the jars from the hot water bath and turn them upside down on a dish towel for 15 minutest to cool. As
the jars are cooling shake them every few minutes. This makes the poppy seeds spread evenly through out the jelly.

Turn the jars up and let cool over night. The next day check which jars sealed and which did not. The center
circle of the seal will make a clicking sound when pressed if the jar did not seal. If some or all of your jars did
not seal all is not lost.

The jars that sealed will have a shelf life of 1 year, if they last that long. The jars which did not seal will keep
up to 3 months in the refrigerator.

The jelly should be refrigerated after opening and will last 3 months after opening.

Apple Pie in a Jar Mix
 

28 cups sliced, peeled apples
1/4 tsp nutmeg
4 1/2 cups granulated sugar
1 tsp salt
1 cup cornstarch
10 cups water (see note below)
2 tsps cinnamon
3 Tbsps lemon juice
Pack apple slices tightly in quart jars. Make a syrup from sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice, seal and process jars in water bath 20 minutes. Yield 7 quarts.

Watermelon Jelly
 

4 cups seeded, diced watermelon
3 +1/2 cups sugar
2 tablespoons lemon juice
1/2 of a 6 oz. package liquid fruit pectin (1 foil pouch)

1. Place diced watermelon in a blender container or food processor bowl. Cover and blend until smooht (should have 2 cups watermelon puree). In a 6- to 8-quart kettle or Dutch oven combine watermelon puree, sugar and lemon juice. Bring mixture to a full rolling boil over high heat, stirring constantly with a long-handled wooden spoon.

Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat; skim of foam. Ladle jelly into clean hot half-pint jars,
leaving1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in a cool, dark place. Yield: Makes 4 half-pints.

Sweet Cherry Jam
 

A cherry pitter, available from a cook’s wares shop or catalog, removes pits from cherries easily. If you don’t have a pitter, halve the cherries, then pry the pits out with the tip of a knife.

3 pounds fully ripe dark
sweet cherries
1 1-3/4 ounce package
regular powdered fruit pectin
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
5 cups sugar

Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.

In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling
boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Quickly skim off foam with a metal spoon.

Immediately ladle jam into hot, sterilized half-pint canning jars*, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks.
Makes 6 half-pints (84 one-tablespoon servings).

Nutrition facts per serving: 58 calories, 0 g total fat, 0 mg cholesterol, 1 mg sodium, 15 g carbohydrate, 0 g fiber, 0 g protein.

Spiced Pickled Pears
 

Yield: 6 pints
3 cups light brown sugar
3 cups white corn syrup
2 cups white vinegar
2 cinnamon sticks
2 tablespoons whole cloves
4 quarts quartered pears

Cook sugar, corn syrup, vinegar, and spices for 18 minutes. Pour syrup into large, glass sterilized jar. Add pears and cook in boiling water bath until almost tender. Pour cooked syrup into enameled pan and cook until thick. Place a few cooked pears into hot pint jars, adding thick syrup and pears alternately.

**Out of a cook book, The Legendary Illinois Cookbook, published in 1982

Pickled Onions
 

4 qts. peeled pickling onions
1 cup canning salt
2 cups sugar
1/4 cup mustard seed
2-1/2 tablespoons prepared horseradish
2 quarts vinegar
7 small hot red peppers
7 bay leaves

Sprinkle onions with salt; add cold water to cover. Let stand 12-18 hours in a cool place. Drain, rinse and drain thoroughly. Combine sugar, mustard seed, horseradish and vinegar; simmer 15 minutes. Pack onions into hot pint jars, leaving 1/4″ headspace. Cut two small slits in each hot red pepper. Add 1 pepper and 1 bay leaf to each pint jar.

(Add 1/2 pepper and 1/4 bay leaf <don’t ask me why it’s not 1/2 a bay leaf, too>). Bring pickling liquid to a boil. Ladle hot liquid over onions, leaving 1/4″ headspace. Remove air bubbles, Adjust two-piece caps. Process half pints and pints 10 minutes in a boiling-water canner. Yield: About 14 half-pints or 7 pints.

Pickled Okra
 

5 lbs okra
8 cups vinegar
1 cup water
1/2 cup salt (or less)
8 – 10 cloves garlic
8 – 10 hot peppers

Wash okra, leaving top cam and removing excess stem. Combine vinegar, water and salt.

Bring to a boil. Drop okra into boiling mixture and bring to rolling boil. Place in hot, sterilized jars. Add 1 clove of garlic and 1 hot pepper to each jar. Seal while hot. Let stand 8 – 10 weeks before serving.

Peppery Peach Sauce
 

Use fresh or frozen peaches for this spicy sauce. Serve with pork, ham, or poultry.

Prep: 30 minutes Cook: 15 minutes Process: 15 minutes

4 lb. fresh peaches or three
16-oz. pkgs. frozen unsweetened peach slices, thawed
2 cups sugar
1 5 1/2-oz. can peach or apricot nectar
1/4 cup cider vinegar
1 Tbsp. lemon juice
2 cloves garlic, minced
1 fresh red chili pepper or habanera chili pepper, seeded and very finely chopped(*) (about 1 tablespoon)
1/2 tsp. salt
1 1/2 cups fresh raspberries

Wash fresh peaches, if using. Peel and pit peaches. Place half of the fresh or frozen peaches in a food processor bowl or blender container. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6-quart kettle or Dutch oven. Repeat with remaining peaches. (You should have 5 cups pureed peaches.)

Add sugar, nectar, vinegar, lemon juice, garlic, chili pepper, and salt to kettle. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in raspberries.

Process sauce in standard canning jars following directions below. Or, ladle into decorative jars and refrigerate up to I week before using.

To process sauce, immediately ladle hot sauce into hot, clean half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner 15 minutes (start timing when water begins to boil). Remove jars from canner; cool. Stir before serving. Makes 8 half-pint jars.

To present as a gift: Tie a ribbon around jar; label jar with contents and serving suggestions. If you like, use a ribbon to tie a small spoon onto jar.

Nutrition facts per 2-tablespoon serving: 39 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 17 mg sodium, 10 g carbo., 1 g fiber, and 0 g pro. Daily Values: 1% vit. A, 5% vit. C, 0% calcium, and 0% iron.

(*) Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect one or both hands with plastic bags or wear plastic gloves. Wash hands thoroughly with soap and water before touching eyes or face.

Peach Rose Jam
 

3 medium peaches — fresh
Fork
Bowl
1/3 cup sugar
1/8 teaspoon rose water — see note
4 crystallized rose petals — see recipe below
Jam jar with lid
Crystallized Rose Petals
Rose Water

Wash, Peel, and pit peaches. Mash with a fork.

Add sugar, rose water, and rose petals to mashed peaches. Mix until well blended.

Let mixture sit for 30 minutes until sugar dissolves.

Store in jam jar and keep in refrigerator. Jam will keep for 1 week.

Hot Pickled Garlic
 

3 pounds peeled fresh garlic cloves
2 1/2 cups granulated sugar
2 1/2 cups white wine vinegar
8 long thin hot red chilies (fresh or dried)
8 whole bay leaves

Sort through garlic; trim off any discolored spots or stem ends. Rinse under cold water; set aside.

Heat sugar and vinegar to a boil.

Sterilize 4 jars and lids in boiling water. When jars are cool enough to handle, fill each with garlic cloves. Insert 2 chilies and 2 bay leaves into each jar, preferably around the outside so that they can be seen. Add hot brine, leaving about 1/2-inch head space.

Wipe rims of jars clean. Screw on sterilized lids and bands according to manufacturer’s directions. Process in hot water bath 15 minutes.

Remove; let cool completely at room temperature away from drafts. Check lids to make sure proper seal has been attained. Store at least 2 weeks before using to allow flavors to develop.

Yield: 4 pints

Herbal Tarragon Vinegar
 

Clean/sterilize a canning jar. Stuff with Tarragon. heat white vinegar (or wine vinegar) to/near boiling. Pour into jar, seal, put in dark place. Strain off into another jar at a date depending on your tarragon taste tolerance – 2-6 weeks, or leave it until used. Adjust amount stuffed & time to taste. A canning jar is used primarily to reduce the likelihood of the jar cracking when boiling vinegar is poured into it.

Dill Pickles
 

Yield: 4 quarts

20 to 25 cucumbers, about 4 inches long
½ teaspoon powdered alum
4 garlic cloves
8 heads dill
4 small, hot red peppers
4 cups vinegar
1 cup pickling salt
3 quarts water

Wash fresh cucumbers thoroughly; drop into cold water and soak for 1 hour. Remove from water; wipe dry and pack into 4 sterilized jars. To each quart jar, add ½ teaspoon alum, 1 clove garlic, 2 heads dill, and 1 red pepper. Boil together vinegar, pickling salt, and water. Pour over cucumbers while hot.

**Out of a cook book, The Legendary Illinois Cookbook

Cinnamon Jelly Jars
 

2 C apple juice
4 C granulated sugar
1/2 tsp. Margarine
1/3 C red cinnamon candies
1 pouch (6 oz.) liquid pectin

Wash and sterilize canning jars and lids. In large heavy saucepan combine juice and sugar.

Stir well. Add margarine and candies. Bring to a rolling boil over HIGH heat, stirring constantly.

Stir in liquid pectin.

Return to a rolling boil, stirring constantly and boil 1 minute. Remove from heat. Skim foam from top of mixture with a large metal spoon.

Fill sterilized jars to within 1/4 inch to top. Wipe jar rims and seal jars. Yields: 4 half-pint jars of jelly

Serve Jelly over a cube of cream cheese with crackers. Great on top of bagels with cream cheese!!

Bartlett Pear Harlequin Jam
 

1-1/2 pounds NW Bartlett Pears
1 can (20 oz.) crushed pineapple
2 tablespoons lemon juice
1 package (2 oz.) powdered fruit pectin
5-1/2 cups sugar
1 jar (8 oz.) red maraschino cherries, drained and chopped

Pare, core and finely chop pears. Measure 2 cups fruit into heavy kettle; add pineapple and lemon juice. Add pectin; stir well. Bring to boil; stir constantly. Add sugar; mix well. Cook and stir over high heat until mixture comes to full rolling boil. Boil 4 minutes. Remove from heat and skim. Carefully stir in cherries. Ladle into clean, hot 1/2-pint canning jars to within 1/8-inch of tops. Seal according to jar manufacturer’s directions.

Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Cool away from drafts. Remove rings from sealed jars after 12 hours.

Quantity: Makes about 8 half-pints.

Nutritional Analysis: Per Serving: 633 Cal., 0.6 g pro., 0.5 g fat (1% Cal. from fat), 171.2 g carb., 0 mg chol., 3.12 g fiber and 2 mg sodium