Pomegranate Jelly

3-1/2 cups  pomegranate juice
1/2 tsp. butter or margarine
1 box SURE-JELL Fruit Pectin
5 cups sugar, measured into separate bowl

Make It

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot.
Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

 

*Note: I just used POM juice from the store, rather than mess with the actual pomegranates.  Quick and easy. 

 

Recipe from Kraftrecipes.com

Strawberry Freezer Jam

-Tara Butler

2 Cups Sugar
3 Rounded Tablespoons Instant Clear Jel

5 Cups Crushed Strawberries

1/2 Cup Karo Syrup

Mix sugar and clear jel. Add to washed/crushed strawberries (I blend mine because I don't like chunks). Add Karo Syrup and stir until well blended. Place into containers and freeze.

It doesn't get any easier than that!

Sweet & Sour Sauce

-Tara Butler

8 c. peeled and chopped tomatoes (chop in food processor)

6 c. sugar

8 TBSP soy sauce

4 c. chopped onions

4 c. chopped green peppers

2 20 oz. cans pineapple tidbits with juice

4 c. cider vinegar

Mix together: 1 c. clear gel and 1 c. sugar, then add to sauce.

Mix all together. Bring to a boil. Thickens as it gets hot.

Place in jars with ½” headspace.

Process 35 minutes for pints, 45 minutes for quarts.

Friendship Salsa

-Tara Butler

14 C. Tomatoes peeled & chopped (drain juice)

1-7 Fresh Jalapeno’s diced (I use 4)

3 Large Onions chopped

1 ½ C. Vinegar (use only if canning)

1 ½ TBSP Plain salt (not iodized)

2 TBSP Sugar

1 TBSP Garlic Powder (or use 5-6 fresh garlic cloves)

2 tsp. Red Chili Pepper crushed

½ tsp. Marjoram

2 tsp. Cumin

1 tsp. Oregano

¼ c. Parsley Flakes

1 Large Green Pepper chopped

Mix together. Cook down on stovetop over med/low temperature until desired thickness (approx 45 minutes). The longer you cook it the thicker it will become.

Fill jars leaving 1” headspace. Process pints for 25 minutes in steamer canner.

Apple Pie Filling

-Tara Butler

6 qts. Peeled, cored, sliced apples (1/2” wide slices)

Sauce:

5 ½ c. sugar

1 ½ c. clear gel (you can get this at Allison’s Pantry)

1 TBSP cinnamon

2 ½ c. cold water

5 c. apple juice

¾ c. lemon juice

Optional:

¼ tsp nutmeg

1 tsp almond extract

Put apple slices in fruit fresh to prevent browning. Prepare Sauce: combine all ingredients except lemon juice and almond extract. Bring to a boil. Add lemon juice and almond extract and boil for 1 more minute. Fold in apple slices. (sauce may be lumpy until it processes).

Fill jars, leave 1” headspace. Adjust lids. Process 35 minutes in boiling water canner.

Makes 6-7 quarts.