Jellies and Jams - 2 / 4

Garlic Or Shallot Jelly

• 6 fl liquid pectin
• 4 dry pectin
• 1,200 gr sugar
• 700 ml wine vinegar (white)
• 475 ml water
• 65 gr garlic (finely chopped)

Georgia Cucumber Jelly

• 8 1/2 individual molds
• 6 cucumbers
• 4 ring mold
• 2 green food coloring
• 600 ml water
• 60 ml apple cider vinegar
• 34 gr pimientos
• 2 gr onion
• 1 gr salt
• 3 packages gelatin

Gooseberry Jelly

• 3 green gooseberries
• 1 sugar

Grandma Clark's Cranberry Jelly

• 4 cranberries
• 400 gr sugar
• 240 ml water

Green Pepper Jelly

• 4 green peppers
• 4 drops (red)
• 1,200 gr sugar
• 350 ml vinegar (white)
• 8 gr cayenne pepper
• 1 package certo

Jalapeno Jelly

• 6 bottle liquid pectin
• 1,300 gr sugar
• 350 ml distilled vinegar (white)
• 100 gr jalapeno
• 8 gr pepper flakes (dried red)
• 2 slices green bell peppers

Jalapeno Jelly I

• 2 bell pepper
• 3/4 jalapenos
• 1,300 gr sugar
• 350 ml vinegar
• 8 gr pepper flakes (dried red)
• 2 packages certo

Jalapeno Jelly Ii

• 1,100 gr sugar
• 350 ml cider vinegar
• 100 gr bell pepper
• 45 gr jalapeno

Jalapeno Pepper Jelly

• 3 liquid fruit pectin
• 2 jalapeno peppers (fresh)
• 1 green pepper
• 1,300 gr sugar
• 350 ml cider vinegar

Jelly Top Cookies

• 2 egg yolks
• 2 egg whites
• 1 lard
• 240 ml molasses
• 200 gr sugar
• 30 ml water
• 16 ml vinegar
• 5 gr baking soda
• 2 gr ginger
• 1 gr cinnamon

Jelly-filled Pears In Puff Pastry With Caramel Sauce

• 4 bartlett pears
• 2 sheets
• 1 egg yolk
• 270 gr sugar
• 240 ml whipping cream
• 100 ml water
• 22 gr currant jelly (red)
• 14 gr calvados

Jelly-glazed Ham

• 3,400 gr ham (cooked boneless)
• 375 gr grape jelly
• 16 gr prepared horseradish
• 2 ml dry mustard

Lamb Rib Chops Wih Quince Jelly Glaze

• 8 lamb rib chops
• 130 gr quince jelly
• 8 gr butter (unsalted)
• 3 gr garlic (minced)
• 3 gr rosemary (freshly chopped)
• 1 gr rosemary (dried)

Mary Alice's Pepper Jelly

• 200 gr green peppers (chopped)
• 120 ml vinegar
• 65 gr peppers (chopped hot)

Mint Jelly

• 1/2 commercial pectin
• 700 gr sugar
• 240 ml water
• 120 ml vinegar
• 8 gr mint leaves

Okie Grannie Wild Plum Jelly

• 1 box fruit pectin
• 1,500 gr sugar
• 950 ml wild juice (plum)
• 350 ml water

Orange Jelly

• 1 pouch
• 650 gr sugar
• 240 ml water
• 180 ml orange juice (frozen)
• 45 ml lemon juice
• 1 package certo

Parsley Jelly

• 2 bunches of parsley
• 1 fruit pectin
• 1 food coloring
• 900 gr sugar
• 700 ml prepared juice
• 700 ml boiling water
• 30 ml lemon juice

Peanut Butter & Jelly French Toast

• 3 eggs
• 180 ml milk
• 170 gr peanut butter
• 95 gr jelly
• 28 gr butter
• 1 gr salt
• 12 slices bread

Peanut Butter & Jelly Muffins

• 2 eggs
• 1/4 fruit preserves
• 250 gr wheat flour (whole)
• 180 ml skim milk
• 170 gr peanut butter
• 100 gr sugar
• 7 gr baking powder
• 1 gr salt