Gooseberry Jelly
MAKES ABOUT SIX 8-OUNCE JARS INGREDIENTS 3 pounds gooseberries (about 6 quarts) 1 package (1.75 ounces) powdered pectin 5 1/2 cups granulated sugar INSTRUCTIONS Remove and discard the gooseberry stems and crush the berries. Place the crushed gooseberries in an 8-quart stainless steel stockpot. Slowly heat the berries over medium heat, stirring frequently, […]
Blackberry Jelly
This is a wonderful jelly to use on top of pancakes, toast, or waffles. It is also perfect for a PB&J sandwich. For a decadent treat, smear it on blue cheese-topped crostini MAKES ABOUT EIGHT 8-OUNCE JARS INGREDIENTS 4 cups whole blackberries 4 cups water 1 box (1.75 ounces) powdered pectin 1⁄2 teaspoon unsalted […]
Cranberry Jelly
Cranberries make a lovely red jelly with a tangy flavor. If you don’t want to make your own juice, use bottled unsweetened 100% cranberry juice and not cranberry juice cocktail, which can unbalance the recipe and prevent the jelly from setting. MAKES ABOUT SIX 8-OUNCE JARS INGREDIENTS 5 cups fresh or frozen whole cranberries […]
Crabapple Jelly
Sweet and spicy, this jelly is a family favorite. Mulling spices can be purchased at most apple orchards or online. The package contains about 2 tablespoons of fragrant spices including cinnamon sticks, whole or broken cloves, and nutmeg pieces, and comes with a small cloth bag to hold them. MAKES ABOUT SEVEN 8-OUNCE JARS […]
Raspberry Jelly
Raspberry jelly is one of our favorite flavors of jellies. This one is also very fragrant, and it has won many blue ribbons, special awards, and Best of Show. Because you can use either fresh or frozen raspberries in this recipe, you can make raspberry jelly throughout the year. MAKES ABOUT EIGHT 8-OUNCE JARS […]
Mint Jelly
You can use any variety of mint to make jelly, but we like to use a combination of spearmint and lemon mint leaves for a strong mint flavor that pairs well with food. MAKES ABOUT SIX 8-OUNCE JARS INGREDIENTS 3 1⁄2 cups firmly packed chopped fresh mint leaves 4 1⁄2 cups water 1⁄4 cup […]
Wild Grape Jelly
Wild grapes in the area of Massachusetts are generally “fox grapes,” of which Concord grapes are a cultivar. These wild grapes are a little smaller and have a more concentrated flavor, which translates to a richer jelly. MAKES ABOUT NINE 8-OUNCE JARS INGREDIENTS 5 pounds of wild grapes or Concord grapes 2 cups of […]
Rhubarb–Red Raspberry Jelly
MAKES ABOUT SEVEN 8-OUNCE JARS INGREDIENTS 4 pounds rhubarb 1 quart whole red raspberries 4 cups granulated sugar 2 pouches (3 ounces each) liquid pectin INSTRUCTIONS Cut the rhubarb into 1-inch pieces and grind it finely in a food processor, grinder, or blender. Place damp fine-knit cheesecloth in a large bowl and spoon […]
Pomegranate Red Wine Jelly
Wine makes great jelly. We like to use fruit-flavored wines, and pomegranate red wine is one of our favorites for making jelly. MAKES ABOUT FIVE 8-OUNCE JARS INGREDIENTS 3 cups pomegranate red wine, such as Mogen David 1 box (1.75 ounces) powdered pectin 4 cups granulated sugar INSTRUCTIONS In an 8-quart stainless steel […]
Black Raspberry Jelly
This jelly has a wonderful fresh berry taste and is great on toast, English muffins, or as a filling for cupcakes or thumbprint cookies. MAKES ABOUT EIGHTS 8-OUNCE JARS INGREDIENTS 3 1/2 quarts whole black raspberries 1 box (1.75 ounces) powdered pectin 1/2 teaspoon unsalted butter (optional) 6 1/2 cups granulated sugar INSTRUCTIONS […]