Honey
Jelly
Submitted
by: Kathie Maclean-Racicot |
2 1/2 cups
honey
3/4 cup strained fresh lemon juice |
1/2 cup
liquid pectin |
| Blend the
honey and lemon juice in a large sauce-pan (it
foams quite a bit when it cooks) and bring to a
full rolling boil over medium heat, stirring
constantly. Add pectin while stirring, bring
again to a full boil and boil 1 minute. Remove
from heat, skim and pour into 5 sterilised jelly
glasses. Cover with paraffin while still hot.
Yield 5 6-oz. jars. A delicious, amber -colored
jelly that can be made anytime during the year. I
love it with bran muffins. |
Banana-Cinnamon
Jelly
Submitted
by: Barbiel |
2 pounds
bananas
2 cups sugar |
1 teaspoon
cinnamon
Juice from 1 lemon |
| Cook it all
together until it boils and the mixture is thick.
Fill (still warm) in a twist-off glass and close
it. |
Lime
Marmalade
Submitted
by: Sandi |
2 pounds
limes
2 lemons |
8 cups
water (approximately)
6 cups sugar (approximately) |
| Choose
fruit that has not been waxed. Place fruit in a
large kettle and add water just to cover. Bring
to a boil and simmer until fruit can be pierced
with a fork. Remove fruit, reserving water in
which it was boiled. Cool fruit, cut lengthwise
into quarters, remove seeds, and slice as thinly
as possible. Return fruit, along with any
accumulated juices, to water and measure into
large kettle. For every one cup of liquid, add
3/4 cup sugar. Bring to a boil and boil quickly
until mixture reaches jelly stage (220 degrees on
candy thermometer). Pour into sterilized 1/2 pint
or 1 pint jars, seal and process according to jar
manufacturer's instructions. |
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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