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Strawberry Jelly
4 cups strawberry juice (approximately
3 quarts berries)
6 cups granulated sugar
1 bottle liquid pectin
Process strawberries in juice extractor.
Combine juice and sugar in 4 quart
utensil. Place on high heat and, stirring
constantly, bring to a full rolling boil
that cannot be stirred down. Add
pectin and heat again to a full rolling
boil; boil for 1 minute. Remove from
heat, skim off foam quickly. Ladle syrup
into hot, sterilized jars. Cover at once
with
1
⁄
8 inch layer hot paraffin. Makes 8
to 9 eight-ounce jars of jelly.
Vegetable Cocktail
8 medium tomatoes
1 lemon, peeled
1 stalk celery
1 medium carrot
1 slice of onion
1 teaspoon Worcestershire
1
⁄2 teaspoon salt
Process fruit and vegetables. Stir in
seasonings. Makes 3 cups.
Notes & Recipes
840118200 Ev01 10/15/03 4:55 PM Page 10