CINNAMON PEAR JELLY
7 to 10 pounds pears
1 cup water
1 box fruit pectin
8 cups sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
Wash and slice pears from core, and place in large kettle with water. Cook pears until soft, mashing with a potato masher frequently. Strain through a jelly bag or colander lined with cheesecloth. Take 7 cups of pear juice and heat with fruit pectin until dissolved. Bring to a boil, add sugar, 1 cup at a time, until all 8 cups are dissolved. Add lemon juice and cinnamon, then bring to a hard boil for 2 minutes or until mixture has thickened. Skim off foam, ladle into sterilized jars, seal with lids, and process for 10 minutes in a boiling water bath. Remove jars to cool. After cooled, check jars for seal, and refrigerate any jars that didn’t seal.
Yield: 8 jars
ELDERBERRY JELLY
1 (2-gallon) bucket elderberries cup water
10 cups sugar
½ cup lemon juice
1 box fruit pectin
Gather a bucket of elderberries. (The easiest way is to cut off the whole cluster of ripe berries.) Wash berries, removing stems and unripened fruit. Place in a large kettle with water, and bring to boil, mashing berries frequently with a potato masher. Strain through jelly bag or cheesecloth. Take 5 cups of juice, and heat with fruit pectin, bringing to a boil. Add lemon juice and sugar, 1 cup at a time, until all 10 cups are dissolved. Bring to a rolling boil, and boil for 3 to 4 minutes. Skim off foam then ladle jelly into sterilized jars and sealing with lids. Process in a boiling water bath for 10 minutes. Remove jars to cool, refrigerating any unsealed jars.
Yield: 7 jars
