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.

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