Apple Jelly
Submitted
by: KatjaGirl |
6 large green peppers
1 1/2 cups cider vinegar
1 teaspoon crushed red pepper
6 cups sugar |
1/2
teaspoon salt
1 bottle Certo
green food coloring |
Cut peppers into
small pieces. Put 1/2 pepper and 1/2 vinegar in blender to
liquefy. Repeat process for last half of peppers. Add crushed
red pepper, salt and sugar to liquefied pepper mixture. Bring to
boil and add Certo while boiling. Boil until thickened, when
dropped from spoon at 20-25 inches. Add food coloring and
jar. Allow jelly to settle. Seal with melted paraffin. Serves 4.
Note: Great over brick of cream cheese and served with
crackers. |
Beet Jelly
Submitted
by: KatjaGirl |
14 oz can beets
3 oz packet orange jello |
1/2 cup water
1 tablespoon horseradish |
Heat beets gently
and add jello mixed with the water. Add the horseradish. Chill
for a few hours before serving. Serves 4.
Note: This is excellent served with turkey ham etc. |
Cherry Freezer Jam
Submitted
by: KatjaGirl |
1 1/2 lb sweet cherries
2 tablespoons emon juice
4 1/4 cups sugar |
Sure Jell pectin
3/4 cup water |
Remove stem and
pits from cherries. Finely chop in 1/8 inch pieces ending up
with (2) cups of prepared cherries. Combine fruit, lemon juice
and sugar in a bowl. Set aside for 10 minutes. Mix water and the
sure jell together in small saucepan. Bring mixture to a boil
over HIGH heat, stirring constantly. Continue boiling for 1
minute. Stir constantly for 3 more minutes. Pour into Freezer
containers, cover with lids and allow to stand at room
temperature for 24 hours. Store in freezer. Serves 1.
Note: After opening, store in refrigerator up tp 3 weeks. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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