Exotic Bath Jelly Recipes

EXOTIC BATH JELLY

Steps:

• Boil the water and add it to the gelatin. Stir to dissolve, about 1 - 2 minutes. Add the soap and stir slowly. Do not beat the mixture or the soap will become foamy.
• Pour the mixture into a clean plastic container with a lid. Place in the refrigerator until the gelatin is set.
• To use: Place a small amount of jelly under the running tap or scoop out a small amount and use as a skin cleanser in the tub or shower.
• Options: You can drop a small plastic toy or a decorative seashell in the gelatin before it sets ~or~ place it on top of the cooled gelatin.

WILD PLUM JELLY

Steps:

• In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

BEET-RASPBERRY JELLY

Steps:

• Cook beets in water until tender.
• Drain.
• Reserve juice.
• Combine reserved juice, lemon juice, and pectin crystals in large pot.
• Heat and stir on medium-high until it comes to a boil.
• Stir in sugar and gelatin.
• Boil 6 minutes stirring coccasionally.
• Skim off foam.
• Pour into hot sterilized half pint jars to within 1/4 inch of top.
• Place sterilized metal lids on jars and screw metal bands on securely.
• For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

WILD MUSCADINE JELLY

Steps:

• 1. For one batch of jelly, use about 3 quarts of grapes and 3 cups of water. Do not use too much water it will ruin the flavor. Place in a pot and bring to a boils until skins are tender. Remove from heat and put through a fruit juice masher and strainer. When cool enough place in the refrigerator until next morning.
• 2. Strain through 2 thickenesses of cheesecloth. The juice is ready. Place juice in a large pot. Mix pectin with juices and bring quickly to a hard boil, stirring occasionally. Add the sugar at once. Stir sugar until it dissolves and bring to full rolling boil (a boil that can not be stirred down). Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam using a metal spoon. Pour at once in sterilized jars, leaving 1/4 inch headspace.
• 3. Wipe jar edge with a damp towel and seal with new lids according to manufacturer's instructions. Process 5 minutes in a boiling water bath. Makes about 8 half pint jars.