Remove jars from boiling water canner and place upright on a towel on the kitchen counter to cool completely. Place jars on elevated rack in boiling water canner. Place canning lids and screw bands on the jars. Wipe the rims of the jars with a damp cloth. You can easily measure the head space with this inexpensive canning funnel. Quickly ladle jelly into prepared canning jars, within 1/4 inch from the tops of the jars. Boil exactly 1 minute, stirring constantly. margarine or butter to reduce foaming, if desired.īring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat. Stir in the pectin, then bring to a rolling boil that cannot be stirred down. Return liquid to stock pot.Īdd green food coloring until you achieve the desired color (optional). Pour the liquid through a fine mesh strainer. Remove from heat and let sit for 10 minutes. Wash spearmint leaves and place leaves and water in a stock pot. Use only fresh spearmint leaves that have not been treated with any pesticides. Place your boiling water canner filled with water on the stove to start heating up. The easiest way to do this is run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot. Wash and sterilize your jars, lids, and screw bands. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!). Six tablespoons of this pectin is the equivalent to one box of Suregel pectin. *Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon.
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