Victorio VKP1148 Aluminum Steam Juicer (Glass Lid) - Manual (Page 12)

10
immediately. Allow to set at room temperature, then store in the freezer.
Makes 10 medium jars.
Freezer Peach Jelly
3 cups juice
6 1/2 cups sugar
1 (6 oz) bottle of liquid fruit pectin
Add sugar to the juice and mix well. Mix the pectin into the juice mixture.
Continue stirring for three minutes. Pour quickly into the jars and cover
immediately. Allow to set at room temperature, then store in the freezer.
Makes 10 medium jars.
Make unusual jellies by combining juices. Crabapple and cherry is quite
good. You should also try pie cherry and raspberry or pineapple and apricot.
Follow the jelly recipe on your pectin package.
Rhubarb Jelly
4 cups juice
1 tsp vanilla
7 cups sugar
1 (6 oz) bottle liquid fruit pectin
Add sugar and vanilla to the juice and mix well. Place over high heat,
stirring constantly and bring to a boil. Add the pectin and bring to a rolling
boil for 1 minute. Remove from heat and skim off the foam. Pour into hot
jars and seal. Makes 10 medium jars.
Applets or Cotlets
2 cups applesauce (or apricot puree)
2 cups sugar
2 tablespoons unflavored gelatin
1 1/2 cups mixed nut
1 1/2 cups cold water
1/4 cup powdered sugar
1/4 teaspoon cinnamon (or tiny drop of cinnamon oil)
Warm fruit puree, sugar, and gelatin which has been softened in water. Stir
well. Add nuts and flavoring. Pour into an oiled 8x8 pan until set. Cut into
squares and roll each piece in powdered sugar.