Paradise Jelly Recipes

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PARADISE JELLY



Paradise Jelly image

Make and share this Paradise Jelly recipe from Food.com.

Provided by MirandaLee

Categories     Jellies

Yield 1 batch

Number Of Ingredients 5

20 medium cooking apples (or any)
12 pineapple or 12 other variety quince
2 quarts cranberries
2 vanilla beans
to taste sugar

Steps:

  • The apples and quince must be washed, the stem and blossom ends scooped out, and each one quartered.
  • Remove any bruises to clean flesh.
  • Pick over the cranberries, discarding any less than perfect. Place all in non aluminum pot and barely cover with water Boil until they are quite soft. Strain through jelly bag.
  • Slice vanilla beans once lengthwise, and place in clean pot. Add strained liquid and boil gently for 12 minutes.
  • Set beans aside. Measure juice, using 1 cup juice to 1 cup sugar, and cooking no more than 4 cups at a time. Place in clean pot. Boil until jelly sheets from spoon.
  • Pour into 1/2 pint sterilized jars and seal.
  • Process 5 minutes in boiling bath.
  • NOTE: Cheat if you like, and add more water to the fruit after the first straining.
  • Boil and strain that, combine with the first liquid and continue as directed.
  • There's so much pectin in the fruit you can get away with it. Of course if you're going for the top prize at the fair, you might want to forego that this time. Use the vanilla beans in the water you boil for your next few pitchers of herbal iced tea.
  • Recipe By : DDMmom

Nutrition Facts : Calories 4558.7, Fat 12.6, SaturatedFat 1.4, Sodium 101.8, Carbohydrate 1203.9, Fiber 186, Sugar 846.8, Protein 41.2

PARADISE JELLY



Paradise Jelly image

Ruby-red and sweetly delicious. The nutritional information is skewed because the amount of sugar depends on how much fruit liquid is rendered. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Jellies

Time 30m

Yield 20 6-ounce jars

Number Of Ingredients 4

4 quarts apples or 4 quarts crabapples
12 quinces
2 quarts cranberries
sugar

Steps:

  • Wash fruit and remove stems and blossom ends from apples and quinces.
  • Cut in quarters, Cover with cold water and cook until tender.
  • Wash cranberries and cook in 1 quart water until tender.
  • Pour cooked fruit into a jelly bag and let drain into a bowl overnight.
  • Discard pulp, measure liquid and add an equal amount of sugar, cup for cup, and boil until the jelly sheets off the spoon (about ten minutes).
  • Skim, pour into sterilized jelly glasses and seal.

PEARADISE MARMALADE



Pearadise Marmalade image

This is my overall favorite of all the jams and jellies that I make - and this is the time of year for pears! The color of the cherries makes it a festive gift!

Provided by Joey Urey

Categories     Jams & Jellies

Time 1h

Number Of Ingredients 8

3 c prepared fruit (about 2 ½ lbs fully ripe bartlett pears)
1 medium orange
1 lemon
1 can(s) (8oz) crushed pineapple in juice, undrained
1/3 c chopped maraschino cherries
5 c sugar (measure into a separate bowl)
1 box sure-jell fruit pectin
1/2 tsp margarine or butter

Steps:

  • 1. Peel and core pears. Finely chop or grind fruit. Measure 3 cups into 6 or 8 qt saucepot.
  • 2. Removed colored part of peel from orange using vegetable peeler, side aside
  • 3. Remove and discard remaining white peel from orange
  • 4. Chop fruit, reserving any juice; add to saucepot
  • 5. Repeat procedure ( steps 2-4) with lemon; add to saucepot
  • 6. Cut reserved orange and lemon peels into thin slivers (chop or grind)
  • 7. Add pineapple in juice and maraschino cherries to saucepot; mix thoroughly
  • 8. Stir pectin into fruit in large saucepan
  • 9. Add margarine
  • 10. Place over high heat; bring to a full rolling boil, stirring constantly (A FULL ROLLING BOIL IS ONE THAT CANNOT BE STIRRED DOWN - VERY IMPORTANT)
  • 11. Immediately add ALL sugar; again bringing to a full rolling boil
  • 12. BOIL ONE (1) MINUTE
  • 13. Remove from heat; skim off foam with metal spoon
  • 14. LADLE
  • 15. Quickly into hot sterilized jars, filling to within 1/8 inch of tops.
  • 16. Wipe jar rim and threads
  • 17. Cover with two piece lids. Screw bands tightly
  • 18. Invert jars for 5 min then turn upright

CERTO PEAR JAM



CERTO Pear Jam image

Tell your guests, oh, so casually that you made this CERTO Pear Jam yourself. Your guests will love this luscious CERTO Pear Jam, made with fresh pears!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

4 cups prepared fruit (buy about 3 lb. fully ripe pears)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • 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.
  • Peel and core pears. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
  • Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-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 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

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