MamasHealth.com Home Preserves & Jam Recipes Almond-Cherry conserve Apple Pie conserve Apricot jam Apricot syrup Banana jam Blueberry jam Boysenberry jam Boysenberry preserve Cantaloupe jam Chianti jelly Cranberry jelly Garlic jam Ginger Spice jelly Grape jam Jalapeno jelly Kiwi jam Mexican Sangria jelly Mint jelly Papaya jam Peach jam Peach preserve Pina Colada conserve Pineapple jam Plum preserve Strawberry jam Tangerine jelly Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Cranberry Jelly  Ingredients: 5 1/2 cups of cranberries, boiled for 20 minutes, pitted and sieved (cool for 1 hour) 1 (3oz) pack of pectin 4 cups of cranberry juice 6 1/4 cups of sugar Directions: Heat the cranberry juice and cranberry mash in a pan. Add the sugar and stir until it dissolves. Bring the mix to a boil and add the pectin. Stir the mix constantly, boiling for 1 minute before removing it from the heat. Skim off the foam and add the mix to canning jars while it’s still warm. Apply the lids and steep the jars in 250-degree water baths for 10 minutes to seal the jelly.       Cherry Jelly  Ingredients: 4 1/2 pounds of bitter cherries, pitted, boiled for 10 minutes and sieved 1 1/2 pounds of sweet cherries, pitted, boiled for 10 minutes and sieved 4 cups of cherry juice 1 (3oz) packs of pectin 3 tbsp of lemon juice 7 1/2 cups of sugar Directions: Heat cherry mash and juice in a pan. Add the sugar and stir until it dissolves. Bring the mix to a boil and add the pectin. Stir the mix constantly, boiling for 2 minutes before removing it from the heat. Skim off the foam and add the mix to canning jars while it’s still warm. Apply the lids and steep the jars in 250-degree water baths for 10 minutes to seal the jelly.	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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