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FREEZER PEACH JELLY
3 cups Juice
6½ cups Sugar
1 (6 oz.) Bottle liquid fruit pectin
Add sugar to the juice and mix well. Mix the pectin into the juice mixture. Continue
stirring for three minutes. Pour quickly into the jars and cover immediately. Allow to
set at room temperature, then store in the freezer. Makes 10 medium jars.
Make unusual jellies by combining juices. Crabapple and cherry is quite good. You
should also try pie cherry and raspberry or pineapple and apricot. Follow the jelly
recipe on your pectin package.
RHUBARB JELLY
4 cups Juice
1 tsp. Vanilla
7 cups Sugar
1 (6 oz.) Bottle liquid fruit pectin
Add sugar and vanilla to the juice and mix well. Place over high heat, stirring
constantly and bring to a boil. Add the pectin and bring to a rolling boil for one
minute. Remove from heat and skim off the foam. Pour into hot jars and seal.
Makes 10 medium jars.
APLETS or COTLETS
2 cups Applesauce (or apricot puree)
2 cups Sugar
2 tbs. Unflavored gelatin
1½ cups Mixed nuts
1½ cups Cold water
¼ tsp. Cinnamon (or tiny drop of cinnamon oil)
¼ cup Powdered sugar
Warm fruit puree, sugar, and gelatin which has been softened in water. Stir well.
Add nuts and flavoring. Pour into an oiled 8x8” pan until set. Cut into squares and
roll each piece in powdered sugar.
CRABAPPLE TAPIOCA FRUIT PUDDING
¼ cup Tapioca
2½ cups Crabapple juice
Dash of salt
cup Sugar
Mix ingredients together and let stand for five minutes. Bring to a boil over medium
heat, stirring often. Cool for 20 minutes. Serve warm or cold, with whipped cream.