#Jelly recipe

[askwhatsforlunch]

Ginger and Hibiscus Jelly

The most surprising use of this versatile and fragrant Ginger and Hibiscus Jelly might be as a condiment for oysters; but it works! The sharp tang of the jelly beautifully balances the salty creaminess of the shell! But if you prefer it on its own, as a condiment for venison, with which it also pairs gorgeously, for dessert or at breakfast, this lovely, wobbly thing will suits your fancies nicely!

Ingredients (makes about a cup):

1 thumb-sized piece fresh ginger

1/4 cup dried hibiscus flowers

1 1/2 cup water

1 gelatin leaf

2 tablespoons caster sugar9

Peel ginger and cut into thin strips.

Combine ginger strips and dried hibiscus flowers into a small saucepan. Pour in the water. Heat over a low flame. Once boiling, remove from the heat and allow to infuse, 15 minutes.

Soak gelatin leaf in a bowl of cold water.

Strain mixture thoroughly and return collected ginger and hibiscus water to the saucepan. Bring to a slow boil over medium heat. Stir in caster sugar until dissolved. Simmer, a few minutes.

Squeeze water out of the gelatin leaf and stir it into the hot ginger and hibiscus mixture until completely melted. Remove from the heat, and pour ginger and hibiscus jelly into a shallow plate or small silicon molds. Allow to set overnight, in the refrigerator.

Serve Ginger and Hibiscus Jelly as a condiment for oysters, on its own or onto yoghurt or toasts...

[southdigitalcreation]

[whostolemygoldfish]

Hey y'all wanna know how to make violet jelly? Of course you do! It's actually really easy lol.

So first off go pick your violets. You're gonna need two cups of them, so it might take a while. They look like this:

I live somewhere where these little guys are literally everywhere.

Next, put your (washed!) violets in the biggest jar you can find. Pour four cups of boiling water on top of them, and let the jar set opened until the water has cooled. The water will turn bright blue at first, and then get darker as the flowers steep. Once the water has cooled down, you can close the jar and put it in the fridge overnight. It should look like this in the morning:

Then, strain the tea from the flowers and into a large sauce pan.

Now for the fun part! Pour 1/4 cup of lemon juice (so like one good sized lemon) into the pan and watch it turn bright pink!

Next, pour one package of pectin into the pan I like this brand,

But use what you can get, as long as you have 49 grams of pectin.

Now, turn on the stove and bring the mix to a boil, while constantly stirring. After it boils, pour four cups of sugar into the pan as well. Bring it back to a boil and keep stirring. Let it boil for 1-2 minutes, still stirring (the stirring is annoying but very important).

After that, take it off of the heat and stir and skim the top for five minutes, making sure that no clumps/skin form.

Then, pour it into jars and leave a bit of room at the top. I like to strain it as I pour it in. You can process them in a water bath, but this is not necessary as long as you eat it all in under a week. Let them set out for a few hours and do your best not to bother them. If you have a cat that is evil and won't stop getting on the table like mine, I suggest putting the lids on early, but make sure they cool a bit first. After they begin to get solid and do not splash in the container, move them to the fridge.

After they set overnight you can go ahead and eat it! :)

I really love it because it's very pretty and has a nice sweet-but-tart flavor. Good luck!

[rmspeltzfarm]

Cherry Picking Fun

[shellyreneef]

Source: https://creativehomemaking.com/recipes/canning/rootbeer-jelly/

[hvergerold]

Side Dish - Prickly Pear Jelly This family recipe for homemade jelly has prickly pear juice as one of the ingredients. The result is a gorgeous magenta color.

[whatshouldwecallhistgradschool]

Apple Jelly This homemade apple jelly recipe is easy to prepare and delicious with five simple ingredients. Serve on a thick piece of bread for a sweet treat.

[chasitypalmer]

Sauces and Condiments - Elderflower Apple Jelly This recipe makes elderflower jelly, a sweet treat ideal for a springtime breakfast or brunch, using apple juice as a base.

[kulturni-lift-jelkovec]

Recipe for Prickly Pear Jelly This family recipe for homemade jelly has prickly pear juice as one of the ingredients. The result is a gorgeous magenta color. 1/4 cup lemon juice, 1 package fruit pectin, 4.5 cups white sugar, 27 prickly pears

[helena-refur]

Apple Jelly Recipe

This homemade apple jelly recipe is easy to prepare and delicious with five simple ingredients. Serve on a thick piece of bread for a sweet treat.

[askwhatsforlunch]

Quince Jelly

Its gem-like hue and slightly tart tang make this Quince Jelly a delectable concoction to spread on one's morning's toasts! It does take a bit of time, but it is well worth the effort (and if like me, you refuse to heat the house before November, then it shall also keep you warm!) Happy Tuesday!

Ingredients (makes about 6 jars):

2 large quinces (a kilo/2.20 pounds)

a small lemon, rinsed

2 litres/8 cups water

1 kilo:2.20 pounds preserving sugar

Peel, core and cube quinces. Add quince cubes to a large, heavy-bottomed pot.

Peel the skin off the lemon, and add lemon peels to the quinces. Thoroughly squeeze the juice of the whole lemon over the quinces. Toss, to mix.

Cover with water, and bring to the boil over a high flame.

Once boiling, reduce heat to medium-low, cover with a lid, and simmer, one hour to one hour and a half, until the quinces are very soft.

Place a sturdy sieve or colander over a large pot, and line with a clean tea towel (or cheese-cloth). Pour the contents of the pot into the lined sieve, and allow to strain, at least four hours (or overnight). Do not press the fruit or be tempted to quicken the process; it takes time!

Once thoroughly strained, you should have about 1 1/2 litres/6 cups of the quince liquid. (Keep the flesh to make quince paste; recipe to follow.) Stir in preserving sugar, and bring to the boil over medium-high heat, stirring until sugar is completely dissolved.

Allow mixture to come to a rolling boil, and cook, stirring often until jelly slightly thickens. It might take up to 20 minutes. To taste if it is set, spoon a drop of jelly onto a chilled saucer, wait a minute and push gently with your finger: if it wrinkles, the jelly is ready.

Once ready, pour hot Quince Jelly into sterelised jars, and close tightly (the lids will "pop" to let you know they're well sealed, although some might take a while). Allow to cool and set. Then, label and store.

Once opened, keep Quince Jelly up to a month in the refrigerator, although it might not last that long!

[stewartallisson]

Canning and Preserving - Prickly Pear Jelly This family recipe for homemade jelly has prickly pear juice as one of the ingredients. The result is a gorgeous magenta color.

[fullcravings]

Fried Uncrustables

[daily-deliciousness]

Grape jelly meatballs

[t00thpasteface]

i'm really glad i had the foresight to make all that prickly pear jelly right before the storm hit! not because i think this disaster warrants nor is helped by 12 shelf-stable jars of jelly, but because the juice would've definitely gone bad otherwise ;o;

i kinda made a mess in the process but it was such a blast, and i got a perfect seal on every jar, all on my first shot! i'm really proud to have done all of this myself, from spotting the perfect cactus on the side of the road all the way to checking the seals on the jars. i can't count how many thorns i've picked out of my hands!!

i used the Sure-Jell recipe for nectarine jelly almost verbatim, with one important adjustment: peeling the prickly pears! to make them safe to peel, i first held them with some egg tongs over the flame of a burner on my gas stove and burned off all their thorns— any open flame, like a lighter or a handheld propane torch, should work too. the process of transporting them made them stab each other quite a bit, so i also had to use tweezers to pull some out of the skin.

once peeled, i mashed them into a pulp, boiled them, and strained out the juice according to the recipe and proceeded as normal. a full grocery bag of prickly pears translated into 4 cups of juice! since i picked two bags, i had enough fruit to make the recipe twice, giving me 6 full jars each time, with some juice still left over. and what's really fun is it turned out hot-hot-hot HOT pink— it looks like magenta printer ink once i spread it on bread!

all in all, i'm very happy with the results! i've made a lot of different candies from scratch, so i'm familiar with the unique properties of boiling sugar in water, but this was my first-ever time making jelly, and i'm absolutely delighted with how easy and productive it was. definitely gonna make some more jelly once i've polished off all these jars!!