Ruby Red Jellies Recipes

RUBY RED GRAPEFRUIT JELLY

Steps:

• 1. Whisk together the pectin and grapefruit juice in a large pot. Add 1 t. margarine. Bring to a full boil, over a medium high heat.
• 2. Add your sugar all at once, stirring constantly. Bring it to a full rolling boil, and let boil hard for 1 minute, (no less) while constantly stirring.
• 3. Remove from heat and pour your jelly into your prepared jelly jars, leaving 1/4 inch head space. Place lids and rings on tightly and process in a boiling water bath for 5 minutes.
• 4. Remember to put the date on your label so you know when it is no longer safe to use. Good for 1 year before opening.

RUBY RED GRAPEFRUIT JELLY

Steps:

• In a medium saucepan, whisk pectin into juice. Bring to a full boil over high heat.
• Add sugar and return to a rolling boil. Boil hard one minute.
• Remove from heat, and pour into hot jars leaving 1/4 inch headspace. Adjust caps, and process in boiling water bath 5 minutes.

OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!

Steps:

• Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
• Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
• Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
• Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
• Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
• To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
• Serve the jellies with vanilla ice cream or cream.

GRAPEFRUIT MARMALADE

Steps:

• Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
• Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
• Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
• Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
• Remove the marmalade from the heat when the freezer sample meets your desired consistency.
• Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

RED GRAPEFRUIT JELLY

Steps:

• Combine juices and sugar.
• Bring to a rolling boil for 1 minute. Remove from heat and quickly skim off any foam.
• Stir in liquid pectin.
• Ladle into hot sterilized jars leaving about 1/4 inch headspace and cover with lids and rings. Process jars in boiling water for 10 minutes to seal.