Friday, September 3, 2010
Posted by Grandma Jeanne on August 29, 2006
When making jelly or preserves – after cooking is completed, remove pan from flame and allow a minute or two for the foam to rise to the top.
Tear off a section of paper towel, and pat carefully on surface of jelly or preserves.
Have a bowl ready to receive the discard, lift paper by the corners and foam will adhere to the paper.
Repeat till all foam is removed. No waste and much easier than removing with a spoon.
Posted by Grandma Jeanne on
When using paraffin wax to cover jellies and jams after putting in jars, just bend an empty can to make it like a pouring spout. Put the wax in the can and put in a pan of hot water to melt.
It isn’t necessary to clean the can after the wax hardens as it can be used over and over.
After rinsing off the jelly, used wax could be put back in the can and melted for reuse since it doesn’t spoil.
Posted by Grandma Jeanne on August 18, 2006
1 quart rhubarb
8 cups sugar
2 quarts strawberries, hulled
Sprinkle sugar over rhubarb, and let stand for 12 hours.
Bring quickly to boiling.
Add strawberries to rhubarb.
Simmer until thick – about 15 minutes.
Posted by Grandma Jeanne on
1 quart strawberries
2 teaspoons lemon juice
3 cups sugar
Boil berries and 2 cups sugar for 5 minutes.
Add remaining sugar and lemon juice.
Boil 10 to 15 minutes.
Posted by Grandma Jeanne on
1 package Pectin or Sure-Jell
1 cup cold water
3-1/2 cup berries (mashed)
6 cups sugar
Stir pectin and water. Boil 1 minute.
Add sugar to the mashed berries, and add this to the pectin mixture.
Stir for 5 minutes.
Keep refrigerated.
