You must be logged in to post a review.
How to make your own grape jelly! Sweet and delicious.
Measure out sugar into a medium bowl and set aside.
In a large saucepot combine juice, pectin and butter. Bring to a full rolling boil (a boil that will not stop bubbling even when stirred). Once boiling, add sugar all at once, stirring well to combine. Bring back to a full rolling boil and boil rapidly, stirring constantly for 1 minute exactly. Immediately remove from heat, skim off any foam and ladle into hot sterilized jars, filling to 1/8 inch from top. Place sterilized tops and rings on jars and tighten rings firmly, but not as tight as you can.
Place jars in canner rack and lower into gently boiling water, covering tops of jars by two inches (add more water if necessary). Place the lid on the canner and continue gently boiling for 5 minutes. Carefully remove jars from the canner and place upright on a towel-lined countertop or cooling rack and allow to cool completely. As jars cool you may hear a pop! That’s a great sound, it means your jars are sealing. After jars are completely cool, check seals by pressing tops of lids. If the lid pops back and forth, the lid is not sealed and you must use immediately and refrigerate. Otherwise, you can follow the Sure-Jell or powdered pectin box’s directions for re-processing.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!