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Quick and Easy Grape Jelly
Yield: 5 cups
3 cups unsweetened grape juice
1 (1 3/4 oz.) box powdered fruit pectin
3 1/2 cups sugar
1. Combine grape juice and pectin in 5-quart
casserole. Cook, covered, on Full power for 6
to 10 minutes, or until boiling. Stir 2 to 3 times
during cooking time.
2. Stir sugar into grape mixture. Cook on Full
power for 6 to 9 minutes, or until mixture has
boiled hard for 1 minute. Stir 2 to 3 times
during cooking time. Pour into jars. Seal with
paraffin and refrigerate.
1. Place butter in 1-quart casserole. Heat on Full
Power for 15 to 45 seconds, or until melted.
2. Stir in remaining ingredients. Beat with spoon
or wire whisk until well-mixed.
3. Cook, covered, on Full power for 30 to 60
seconds, or until thickened. Stir halfway
through cooking time.
Applesauce
Yield: 3 to 4 cups
6 cups pared, cored, and quartered
cooking apples
2 to 3 cinnamon sticks
1/4 to 1/2 cup sugar
1. Combine apples and cinnamon sticks in 1 1/2-
quart casserole.
2. Cook, covered, on Full power for 5 to 8
minutes, or until apples are tender. Stir halfway
through cooking time. Remove cinnamon
sticks. Mash or put through sieve, if desired.
Stir in sugar.
Hollandaise Sauce
Yield: 1/2 cup
1/3 cup butter or margarine
1 to 2 tablespoons lemon juice
2 egg yolks
1/4 teaspoon salt
1/4 teaspoon dry mustard
Dash hot pepper sauce
Spiced Pears
Yield: 1 1/2 quarts
2 cups boiling water
2/3 cup white vinegar
2 cups sugar
2 to 3 (2-inch) cinnamon sticks
2 (29 oz. each) cans Bartlett pears, drained
1. Combine water, vinegar, sugar, and cinnamon
sticks in 3-quart casserole. Cook, covered, on
Full power for 4 to 7 minutes, or until mixture
boils and sugar is dissolved. Stir halfway
through cooking time.
2. Add pears. Heat, covered, on Full power for 1
to 3 minutes, or until warmed. Pack into jars.
Add one stick cinnamon to each jar. Pour syrup
over pears. Refrigerate for 1 week before
using.
Micro-tip: Add red or green food coloring to
syrup before pouring over fruit, if desired.