How do you make jelly?!
Grams used to make tomato jelly that tasted just like cherry and I want to know how I can make only a gallon or so!.Www@FoodAQ@Com
Answers:
TOMATO JELLY
3 c!. chopped tomatoes
1 box Sure Jell
1/4 c!. lemon juice
1/2 tsp!. cinnamon
Skin tomatoes; cut in half and seed!. Put in blender on chop!. Add lemon juice, cinnamon, and Sure Jell; cook to rolling boil!. Add 4 1/2 cups sugar; let come to rolling boil you can't stir down and boil for 1 minute!. Take off stove and skim!. Add red food coloring!. Pour in jelly jars and seal!.
thats a great tomato jelly recipe!!Www@FoodAQ@Com
3 c!. chopped tomatoes
1 box Sure Jell
1/4 c!. lemon juice
1/2 tsp!. cinnamon
Skin tomatoes; cut in half and seed!. Put in blender on chop!. Add lemon juice, cinnamon, and Sure Jell; cook to rolling boil!. Add 4 1/2 cups sugar; let come to rolling boil you can't stir down and boil for 1 minute!. Take off stove and skim!. Add red food coloring!. Pour in jelly jars and seal!.
thats a great tomato jelly recipe!!Www@FoodAQ@Com
Fanny Farmer Cook Book has this recipe
Tomato Jelly Salad
To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and two-thirds box gelatine which has soaked fifteen minutes in one-half cup cold water!. Pour into small cups, and chill!. Run a knife around inside of moulds, so that when taken out shapes may have a rough surface, suggesting a fresh tomato!. Place on lettuce leaves and garnish top of each with Mayonnaise Dressing!.
Actually, as a vegetarian, I would use 2 Tbs!. Granulated Agar Agar instead of gelatine and I would use Nasoya Nayonaise instead of the Mayo!.
But this is a recipe for Tomato Aspic which was called 'Jelly'
in the early days of the 20th Century If you want to make a spreadable jelly however, I suggest you get a bottle of Certo which is a fruit pectin used for that purpose and see what you can come up with!. Every bottle has recipes under the label!.
Good Luck
Good LuckWww@FoodAQ@Com
Tomato Jelly Salad
To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and two-thirds box gelatine which has soaked fifteen minutes in one-half cup cold water!. Pour into small cups, and chill!. Run a knife around inside of moulds, so that when taken out shapes may have a rough surface, suggesting a fresh tomato!. Place on lettuce leaves and garnish top of each with Mayonnaise Dressing!.
Actually, as a vegetarian, I would use 2 Tbs!. Granulated Agar Agar instead of gelatine and I would use Nasoya Nayonaise instead of the Mayo!.
But this is a recipe for Tomato Aspic which was called 'Jelly'
in the early days of the 20th Century If you want to make a spreadable jelly however, I suggest you get a bottle of Certo which is a fruit pectin used for that purpose and see what you can come up with!. Every bottle has recipes under the label!.
Good Luck
Good LuckWww@FoodAQ@Com
There are many ways to make jelly, jams, preserves!. The best place to start you process, is to pick up a box of Sure Gel, at any supermarket!. In the box is a paper tell how to make any and almost all types of spreads, and will tell you the difference of jam, and jelly!. If you can't find the answer to any other questions!. Feel free to contact me!.
CANNING PROCEDURE FOR JAMS AND JELLIES!.
--------------------------------------!.!.!.
1!. Wash jelly glasses or jars in warm soapy water!. Rinse with hot water!. Keep hot until ready to use!. Wash jar lids according to manufacturer's directions!.
2!. Prepare jam or jelly according to directions in recipe!.
3!. Pour hot jelly mixture into hot glasses to within 1/2 inch of top!. Cover immediately with hot paraffin 1/8 inch thick!. Prick any air bubbles (standard 6 ounce jelly glass takes 1 tablespoon paraffin!. Or pour preserves and soft jams into canning jars filling to top!. Wipe top and threads of jar with clean damp cloth!. Place lids atop, sealing compound next to jar rim and seal immediately!. Screw the metal bands down tightly!.
4!. Let jams and jellies cool on rack or thick cloth overnight!. Cover jelly glasses with metal or paper lids!. Label to show name of product and date!. Store in cool, dry, dark place!.
4 c!. sugar
4 c!. tomato juice
1 lg!. box Jello strawberry or raspberry or Cherry!.
Boil juice and sugar 15 minutes!. Add 1 box Jello stir well!. Pour into jelly jars and seal!. Makes 3 pints
!.Www@FoodAQ@Com
CANNING PROCEDURE FOR JAMS AND JELLIES!.
--------------------------------------!.!.!.
1!. Wash jelly glasses or jars in warm soapy water!. Rinse with hot water!. Keep hot until ready to use!. Wash jar lids according to manufacturer's directions!.
2!. Prepare jam or jelly according to directions in recipe!.
3!. Pour hot jelly mixture into hot glasses to within 1/2 inch of top!. Cover immediately with hot paraffin 1/8 inch thick!. Prick any air bubbles (standard 6 ounce jelly glass takes 1 tablespoon paraffin!. Or pour preserves and soft jams into canning jars filling to top!. Wipe top and threads of jar with clean damp cloth!. Place lids atop, sealing compound next to jar rim and seal immediately!. Screw the metal bands down tightly!.
4!. Let jams and jellies cool on rack or thick cloth overnight!. Cover jelly glasses with metal or paper lids!. Label to show name of product and date!. Store in cool, dry, dark place!.
4 c!. sugar
4 c!. tomato juice
1 lg!. box Jello strawberry or raspberry or Cherry!.
Boil juice and sugar 15 minutes!. Add 1 box Jello stir well!. Pour into jelly jars and seal!. Makes 3 pints
!.Www@FoodAQ@Com
buy a box of Sure Gel , recipes inside use it all the time enjoy!Www@FoodAQ@Com