• Garlic Or Shallot Jelly

    Posted in on the 11th November, 2016

    1/2 c Finely chopped garlic -OR- Shallots 3 c White wine vinegar (about) 2 c Water 6 c Sugar 6 fl Liquid pectin; OR 4 oz Dry pectin Food coloring (optional) In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from […]

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  • Lavender Jelly

    Posted in on the 1st September, 2016

    7 fl Dry champagne -OR- dry white wine 7 fl Unsweetened apple juice 2 fl Creme de cassis 1/4 c Sugar 2 tb Lemon juice 1 oz Lavender flowers 4 ts Gelatine 4 tb -Water This exotic and gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk and can be eaten both […]

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  • Green Pepper Jelly

    Posted in on the 6th November, 2015

    4 lg Green Peppers, Seeded And -Diced Small 1/2 c Vinegar 1 tb Cayenne Pepper (Scant Or To -Taste) 6 c Sugar 1 c White Vinegar 1 pk Certo (Or Bottle) 3 To 4 Drops Red Or Green Food -Coloring Put the first two ingredients in a blend and blend well. Pour the vinegar and […]

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    Posted in on the 31st July, 2014

    Ingredients2poundcooking apples, washed2ptdry cider1eachlemon rind, finely grated from one lemon9ozsugar, granulatedDirections: makes 12 oz aprox 1. roughly chop the apples(including the skin and core) and put them in alarge heatproof bowl add the cider and lemon rind, then partially coverthe bowl with microwave clingfilm. microwave on high for 10-12 minutesuntil the apples are soft, stirring […]

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  • Diabetic Strawberry Jam

    Posted in on the 27th July, 2014

    Ingredients4cupstrawberries, halved 1/2cupconcentrated white grape juice (simmered down from 1-1/2 cups) 2 1/2tablespoonlemon juice 1/4teaspoonlemon rind, grated 1 1/2tablespoonunflavored gelatin (1-1/2 envelops)Directions: Place berries, juices and lemon rind in saucepan. Mash berries slightly to release juice. Heat to boiling. Sprinkle with unflavored geltatin. Remove from heat, skim and pack into hot jars with hot lids. […]

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  • Hot Wine Jelly

    Posted in on the 18th July, 2014

    1 tb Crushed Dried Hot Peppers 2 c Sweet Red Wine 3 c Sugar 1 ts Yellow Food Color 3/4 ts Red Food Color 6 oz Liquid Pectin Stir peppers into wine. Cover and let stand at least 3 hours. While peppers are marinating, prepare jars (see note). String wine into 3-quart saucepan; stir in […]

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